Super Easy New York Style Cheesecake With Sour Cream Topping

For my family, the quintessential cheesecake is thick, rich, and lacks the graham cracker crust!! Instead, this cake sort of makes its own crust. It's DELICIOUS!! That sweetened sour cream topping throws over the edge, adding that "little extra something!" Also, this is one of the easiest cheesecake ever, requiring no water bath, and only two bowls!!

• Ready In: 1 hr 30 mins
• Serves: 12
• Yields: 1 cake

Ingredients

• Cake

• 5 (8 ounce) packages cream cheese (not low fat)
• 3  tablespoons flour
• 2  teaspoons  grated lemon peel (in a pinch, I have successfully subbed lemon juice)
• 5  eggs, lightly beaten
• 2  egg yolks, lightly beaten
• 1 3⁄4 cups sugar
• 1⁄4 teaspoon vanilla
• 1⁄2 teaspoon  grated  orange peel (again, I have subbed juice)

• Topping

• 1  pint sour cream
• 2  tablespoons sugar
• 1  teaspoon vanilla

Directions

1. Preheat oven to 300 degrees.
2. Soften cream cheese, and then combine all ingredients, ending with the eggs. Pour into a springform pan (9-12 inch. depending on the height you'd like) and bake 60 minutes at 300 degrees. Remove cake and pour on topping. Return to oven until this is lightly browned, about 10-15 minutes. Remove from oven and allow to cool. Best when refrigerated overnight.