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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These are some of the reviews from people who tried the New York-Style Cheesecake Recipe :
Andrea :
Loved it, so creamy and smooth. I didn’t have orange zest and use a tablespoon of lemon juice since I didn’t have lemons & still great. I did lower the temperature to 325 instead though since I halfed the recipe.
Maria :
Be sure to leave the cake in the oven and refrigerate! I cut my cheesecake prematurely and it was soggy in the middle and the crust crumbled. Then I decided to refrigerate it for a few hours and it came out perfect! This recipe made cheesecake easy to make, albeit a long process. Thank you!
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