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
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      • 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

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      5

      Newest Ratings and Reviews

      Read all 3 reviews

      • on July 26, 2013

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

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      • on July 08, 2012

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        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.....

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      • on September 13, 2011

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        Who needs the Cheescake Factory.....This is named 100% Correct....THE ULTIMATE CHEESECAKE......Creamy, Full of flavor, Easy, and Simply FANTASTIC....Lasted one day in my house......Heed Tyler's warning on not cutting into this for four hours, it is so full of creamy goodness it will be a bit messy if you do...How do I know? I did by a half hour......TIP: not that it needs one but I only had a half of lemon on hand so I used half a lemon zest and a lime zest, the combo was great....Thanks Tyler for sharing..

        people found this review Helpful.
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