New York Cheesecake

Serves: 8

Prep Time: 30 mins.

Cook Time: 7 hrs. 30 mins.

Total Ingredients: 12



  • 3 Tbsps Melted Butter
  • 12 Wholes Graham Crackers
  • 1/4 Cup All-Purpose Flour
  • 1 Cup Sour Cream
  • 1 Tbsp Vanilla Extract
  • 4 Packages Cream Cheese, 8 Oz.
  • 1 1/2 Cup White Sugar
  • 1/2 Cup Whole Milk
  • 4 Wholes Egg
  • 1/2 Tsp Finely Grated Lemon Zest
  • 1/2 Tsp Finely Grated Orange Zest
  • Pam Cooking Spray


  • Preheat oven to 350 degrees F (175 degrees C)
  • Lightly grease the bottom and sides of a 9-inch springform pan
  • Break whole graham crackers into smaller pieces and place in gallon zip lock back
  • With rolling pin, crush until the graham crackers finely crushed fine pieces
  • Mix graham cracker crumbs and melted butter in a mixing bowl until evenly moistened. Press crumb mixture into the bottom and about 1/2-inch up the sides of the springform pan
  • Whisk flour, sour cream, and vanilla extract in mixing bowl. Set aside
  • Add cream cheese and sugar into KitchenAid and gently mix until evenly incorporated, 3 to 5 minutes
  • Add milk into cream cheese mixture and gently mix until just combined
  • Add in eggs, one at a time, mixing well after each addition, about 1-2 minutes each
  • Add in lemon zest, orange zest, and sour cream mixture, mixing until just incorporated
  • some ingredients will stick to bottom and will not be incorporated. So remove mixing bowl from KitchenAid and whisk mixture until everything is well incorporated
  • Pour mixture into prepared springform pan
  • 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
  • Let it cool in the oven for 3 to 4 hours. This help prevents cracks in top of cake. If you don't have the time pull from oven and cool for 1 hour
  • Place in fridge for 1.5 hours or longer