The Ultimate Cheesecake
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Cooking Time:
45 min
Prep Time:
30 min
Total Time:
345 min
Servings:
6 to 8 servings
Ingredient
12 cups finely ground graham crackers (about 30 squares)
21/2 teaspoon ground cinnamon
31 stick unsalted butter, melted
41 pound cream cheese, two 8-ounce blocks, softened
53 eggs
61 cup sugar
71 pint sour cream
81 lemon, zested
91 dash vanilla extract
10Warm Lemon Blueberry Topping, recipe follows
111 pint blueberries
121 lemon, zested and juiced
132 tablespoons sugar
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Nutritional components
- Serving Size1 of 8 servings
- Calories664
- Total Fat46g
- Saturated Fat25g
- Carbohydrates58g
- Dietary Fiber2g
- Sugar42g
- Protein9g
- Cholesterol182mg
- Sodium330mg
Cooking process
Step 1Preheat the oven to 325 degrees F.
Step 2For the Crust:
Step 3In a mixing bowl, combine the ingredients with a fork until evenly moistened. Lightly coat the bottom and sides of an 8-inch springform pan with non-stick cooking spray.
Step 4Pour the crumbs into the pan and, using the bottom of a measuring cup or the smooth bottom of a glass, press the crumbs down into the base and 1-inch up the sides. Refrigerate for 5 minutes.
Step 5For the Filling:
Step 6In the bowl of an electric mixer, beat the cream cheese on low speed for 1 minute until smooth and free of any lumps. Add the eggs, 1 at a time, and continue to beat slowly until combined. Gradually add sugar and beat until creamy, for 1 to 2 minutes.
Step 7Add sour cream, lemon zest, and vanilla. Periodically scrape down the sides of the bowl and the beaters. The batter should be well-mixed but not over-beaten. Pour the filling into the crust-lined pan and smooth the top with a spatula.
Step 8Set the cheesecake pan on a large piece of aluminum foil and fold up the sides around it. Place the cake pan in a large roasting pan. Pour boiling water into the roasting pan until the water is about halfway up the sides of the cheesecake pan; the foil will keep the water from seeping into the cheesecake. Bake for 45 minutes. The cheesecake should still jiggle (it will firm up after chilling), so be careful not to overcook. Let cool in pan for 30 minutes. Chill in the refrigerator, loosely covered, for at least 4 hours. Loosen the cheesecake from the sides of the pan by running a thin metal spatula around the inside rim. Unmold and transfer to a cake plate. Using a spatula spread a layer of Warm Lemon Blueberry topping over the surface.
Step 9Slice the cheesecake with a thin, non-serrated knife that has been dipped in hot water. Wipe dry after each cut.
Step 10In a small saucepan add all the ingredients and simmer over medium heat for 5 minutes or so until the fruit begins to break down slightly. Leave to cool before spreading on cheesecake.
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