• 3 tablespoons melted butter
  • 18graham crackers, crushed
  • ¼ cup all-purpose flour
  • 1 cup sour cream
  • 1 tablespoon vanilla extract
  • 4 (8 ounce) packages cream cheese
  • 1 ½ cups white sugar
  • ⅔ cup milk
  • 4eggs
  • 1 teaspoon finely grated lemon zest
  • 1 teaspoon finely grated orange zest
  • Directions

  • Step 1

    Preheat oven to 350 degrees F (175 degrees C).


  • Step 2

    Lightly grease the bottom and sides of a 9-inch springform pan.

  • Step 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.

  • Step 4

    Whisk flour, sour cream, and vanilla extract in bowl. Set aside.

  • Step 5

    Stir cream cheese and sugar with a wooden spoon in a large bowl until evenly incorporated, 3 to 5 minutes.

  • Step 6

    Pour milk into cream cheese mixture and whisk until just combined.

  • Step 7

    Whisk in eggs, one at a time, stirring well after each addition.

  • Step 8

    Stir in lemon zest, orange zest, and sour cream mixture; whisk until just incorporated.

  • Step 9

    Pour mixture into prepared springform pan.

  • Step 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.

  • Step 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.

  • Editor's Note:

    Chef John serves this with his Fresh Strawberry Sauce.

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