The Ultimate Cheesecake

TOTAL TIME: 5 hr 45 min
Prep: 30 min
Inactive Prep: 4 hr 30 min
Cook: 45 min
 
YIELD: 6 to 8 servings
LEVEL: Intermediate

ingredients

CRUST:
  • 2 cups finely ground graham crackers (about 30 squares)
  • 1/2 teaspoon ground cinnamon
    FILLING:
    • 1 pound cream cheese, 2 (8-ounce) blocks, softened
    • 3 eggs
    • 1 cup sugar
    • Warm Lemon Blueberry Topping, recipe follows
      WARM LEMON BLUEBERRIES:
      • 1 pint blueberries
      • 1 lemon, zested and juiced
      • 2 tablespoons sugar
      recipe tools
      • COMMENT ON THIS PROJECT

            

        Sign in

        All fields are required.

        E-mail Address:

        Password:

        Remember me on this computer

        Signing in

        Please enter your email address and we will send your password

        E-mail Address

        Your password has been sent and should arrive in your mailbox very soon.

        Not a member?

        Sign up for My Cooking Channel to share photos, show off your style, and connect to an enthusiastic and helpful community.

        It's free and easy.

      • Print Recipe

      Directions

      Preheat the oven to 325 degrees F.

      In 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.

      Pour 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.

      For the Filling:


      In 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.

      Add 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 overbeaten. Pour the filling into the crust-lined pan and smooth the top with a spatula.

      Set 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.

      Slice the cheesecake with a thin, non-serrated knife that has been dipped in hot water. Wipe dry after each cut.
      In 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.

      Yield: 6 servings

      COMMENT ON THIS PROJECT

          

      Sign in

      All fields are required.

      E-mail Address:

      Password:

      Remember me on this computer

      Signing in

      Please enter your email address and we will send your password

      E-mail Address

      Your password has been sent and should arrive in your mailbox very soon.

      Not a member?

      Sign up for My Cooking Channel to share photos, show off your style, and connect to an enthusiastic and helpful community.

      It's free and easy.

      Review This Recipe

      You must be logged in to review this recipe.

      5

      Newest Ratings and Reviews

      Read all 4 reviews

      • on July 19, 2014

        Flag

        I've used a family recipe for cheesecake forever but found myself unable to get access to the recipe since I wasn't at home so ...... I trusted Tyler with so many other recipes I've tried of his I figured what the heck. OMG ~ I may never go back to my "family" recipe again. This was simply the ULTIMATE cheesecake I've ever made or eaten. Everyone raved and not a morsel with left on anyones plates. Thank you once again Tyler for steering me into stardom with my family and friends.

        people found this review Helpful.
        Was this review helpful to you? Yes | No
      • on July 26, 2013

        Flag

        I make cheesecakes often using different recipes. This is truly the ultimate cheesecake. I have made this three times and it is incredible.

        people found this review Helpful.
        Was this review helpful to you? Yes | No
      • on July 08, 2012

        Flag

        I made this & it was amazing.... The sour cream really makes it less dense than most cheesecakes, my family loved it! Also, since there's only 2 Tbs in the blueberries they are tart, not too sweet, for families watching their sugar this was great. Will be in my family best recipes file for all future generations to enjoy.... Thanks Tyler your the best.....

        people found this review Helpful.
        Was this review helpful to you? Yes | No
      Advertisement

      On TV

      *ALL TIMES EASTERN
      ON AIR
      NOW
      TONIGHT
      10:00
      PM

      Get Cooking Channel on your TV.