Food Network: The Ultimate Cheesecake

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The Ultimate Cheesecake
Recipe courtesy Tyler Florence

Ingredients
Crust:
2 cups finely ground graham crackers (about 30 squares)
1/2 teaspoon ground cinnamon
1 stick unsalted butter, melted

Filling:
1 pound cream cheese, 2 (8-ounce) blocks, softened
3 eggs
1 cup sugar
1 pint sour cream
1 lemon, zested

1 dash vanilla extract

Warm Lemon Blueberry Topping, recipe follows

Instructions
For the Crust:
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.

Warm Lemon Blueberries:

1 pint blueberries
1 lemon, zested and juiced
2 tablespoons sugar

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