New York-Style Cheesecake

Instructions

• 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.
• 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.
• 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.