New York-Style Cheesecake
This New York-style cheesecake recipe is a favorite recipe of mine. It includes a great technique for letting the cheesecake finish in the oven so that no cracks form as the cake cools.
INGREDIENTS:
3 tablespoons melted butter
18 graham crackers, crushed
1 cup sour cream
¼ cup all-purpose flour
1 tablespoon vanilla extract
4 (8 ounce) packages cream cheese
1 ½ cups white sugar
⅔ cup milk
4 eggs
1 teaspoon finely grated lemon zest
1 teaspoon finely grated orange zest
DIRECTIONS:
Preheat the oven to 350 degrees F (175 degrees C). Lightly grease the bottom and sides of a 9-inch springform pan.
Mix graham cracker crumbs and melted butter together in a bowl until evenly moistened. Press crumb mixture into the bottom and about 1/2 inch up the sides of the springform pan.
Whisk sour cream, flour, and vanilla extract together in a bowl; set aside.
Stir cream cheese and sugar together with a wooden spoon in a separate bowl until evenly incorporated, 3 to 5 minutes; add milk and whisk until just combined. Whisk in eggs, one at a time, stirring well after each addition. Stir in lemon zest, orange zest, and sour cream mixture; whisk until just incorporated. Pour mixture into prepared springform pan …
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