Ingredients

• 18 grahams crackers , crushed
• 3 tablespoons melted butter
• 1 cup sour cream
• 0.25 cups all-purpose flour
• 1 tablespoon vanilla extract
• 4 , 8 ounce
• 1.5 cups white sugar
• 0.67 cups milk
• 4 large eggs
• 1 teaspoon finely grated lemon zest
• 1 teaspoon finely grated orange zest

Instructions

1. 1 Preheat the oven to 350 degrees F (175 degrees C). Lightly grease the bottom and sides of a 9-inch springform pan.
2. 2 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.
3. 3 Whisk sour cream, flour, and vanilla extract together in a bowl; set aside.
4. 4 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.
5. 5 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.
6. 6 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.

Nutrition per serving