New York-Style Cheesecake

New York-Style Cheesecake

75
Chef John 22088

"This is my favorite recipe for New York-style cheesecake, and includes a great technique for letting the citrus-kissed cake finish in the oven, so that no crack forms when the cake cools."
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Ingredients

4 h 15 m servings 556 cals
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Original recipe yields 12 servings

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Nutrition

  • Calories:
  • 556 kcal
  • 28%
  • Fat:
  • 37 g
  • 57%
  • Carbs:
  • 46.9g
  • 15%
  • Protein:
  • 10.5 g
  • 21%
  • Cholesterol:
  • 161 mg
  • 54%
  • Sodium:
  • 408 mg
  • 16%

Based on a 2,000 calorie diet

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Nutritional Information

1 Serving
Servings Per Recipe:
Amount Per Serving
  • * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
  • ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
  • (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

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Directions

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  • Prep

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  1. Preheat oven to 350 degrees F (175 degrees C).
  2. Lightly grease the bottom and sides of a 9-inch springform pan.
  3. Mix graham cracker crumbs and melted butter in a bowl until evenly moistened. Press crumb mixture into the bottom and about 1/2-inch up the sides of the springform pan.
  4. Whisk flour, sour cream, and vanilla extract in bowl. Set aside.
  5. Stir cream cheese and sugar with a wooden spoon in a large bowl until evenly incorporated, 3 to 5 minutes.
  6. Pour milk into cream cheese mixture and whisk until just combined.
  7. Whisk in eggs, one at a time, stirring well after each addition.
  8. Stir in lemon zest, orange zest, and sour cream mixture; whisk until just incorporated.
  9. Pour mixture into prepared springform pan.
  10. Bake in the preheated oven until the edges have nicely puffed and the surface of the cheesecake is firm except for a small spot in the center that will jiggle when the pan is gently shaken, about 1 hour.
  11. When the cheesecake is done, turn off the oven and let it cool in the oven for 3 to 4 hours. This prevents any cracks from forming on the top of the cheesecake.

Footnotes

  • Editor's Note:
  • Chef John serves this with his Fresh Strawberry Sauce.
  • Tip
  • Aluminum foil can be used to keep food moist, cook it evenly, and make clean-up easier.

Reviews

75
  1. 90 Ratings

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Most helpful positive review

One of the best I have made or tasted. A real family hit! The only change made was I made my graham cracker crust a bit different, but all in all followed the receipe and it turned out perfect.

Most helpful critical review

this recipe is NOT good at all, i made it, fallow all the directions and it does not taste like cheesecake at ALL, the crust had no taste to it and after looking at other recipe is missing sugar...

One of the best I have made or tasted. A real family hit! The only change made was I made my graham cracker crust a bit different, but all in all followed the receipe and it turned out perfect.

This is the tastiest cheese cake in Sweden!

Made this over the weekend and did a mixture of half cream cheese half quark. Soooo delicious!

this recipe is NOT good at all, i made it, fallow all the directions and it does not taste like cheesecake at ALL, the crust had no taste to it and after looking at other recipe is missing sugar...

I really liked this recipe. I did add a little more butter to the crust so it would stick to the sides of the pan better. I used my KitchenAid mixer to mix the filling ingredients but I over bea...

I made this recipe twice and it came out perfect. Two things I did differently. I lowered the temperature of the oven by 20 degrees to prevent over heating since I was using a dark, nonstick spr...

My mom wanted a NY style cheesecake for her birthday so I decided to make her one. Glad I found this recipe. It was easy to make and mine did crack a bit on top but I think that I may have ove...

This is an amazing recipe. It came out perfectly and is the best cheesecake I have ever tasted, and that's including any cheesecakes ever purchased in bakeries.

Almost perfect. It was really easy to make. My only hiccup came with the graham cracker crust--it wasn't enough to cover the bottom of the pan. Maybe I prefer a thicker crust, but I found myself...