The Ultimate Cheesecake

Total Time:
5 hr 45 min
30 min
4 hr 30 min
45 min

6 to 8 servings


Preheat the oven to 325 degrees F.

For the Crust:

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:

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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4.7 609
Solid cheesecake recipe. I did use a pre-made graham cracker crust to save some time, but next time I'll make that from scratch as well. I had lemon and orange zest mixed in my fridge from the day before I made the cheesecake. I just added a tablespoon of that in place of just the lemon zest. The combination of lemon and orange gave it a nice citrus flavor. I will continue to use both from now on. item not reviewed by moderator and published
It was a complete flop never set up followed recipe, very disappointed. item not reviewed by moderator and published
This recipe is great. It is very creamy and light, not a dense cake. And the flavor is wonderful. I made it without the lemon, and I used cinnamon graham crackers instead of plain. It doesn't even need the topping. Great as written, but maybe I would bake it for an extra 10 minutes. Don't listen to the people giving this a bad review.. Baking is half the recipe and half just common sense. You have to be smarter than the cheesecake. item not reviewed by moderator and published
Has anyone made Alton Brown's Good Eats cheesecake yet? His recipe is almost identical to Tyler's but for the cooking time, Alton puts his cheesecake in the oven for 2hrs on 200° (waterbath) then leaves in oven (1hr) with it off. Thoughts? item not reviewed by moderator and published
I have made this recipe for years now... It's the best cheesecake in my opinion and my go-to for cheesecake every single time! item not reviewed by moderator and published
This was AWESOME!!! item not reviewed by moderator and published
Amazing!! I cheated and used a gluten free pie crust and didn't use that water submursion but it was still maybe the best cheescake I've ever had. item not reviewed by moderator and published
The first time I made this (my son's 17th birthday), I had the setting issue and my family felt the lemon flavor was too strong. However, he requested it again this year. I cut the zest to half a lemon, and let it set overnight. Perfect! If you're looking for a "firmer" cheesecake, you want a more New York style. This is custardy, creamy cheesecake deliciousness, and we ate it without a topping. I have been informed that I am making at least 2 next year... item not reviewed by moderator and published
This is a fantastic recipe. First of all, I used a light sour cream and I used strawberries instead of blueberries for the glaze, and both the glaze and the cheesecake turned out delicious. The lemon zest added a brightness to the cheesecake. The cheesecake was very light, creamy, and it wasn't obnoxiously sweet. I left my cheesecake to cool over night in the refrigerator to firm up. After the cake firmed, the consistency was that of a YoPlait whipped yogurt. Personally, I like my cheesecakes to be more dense and firm, but other than that, I was satisfied with the overall flavor. If you like your cheesecake consistency to be more dense and firm, cook it for the same length of time but at a higher temperature (maybe 360), and let cool in the fridge over night. item not reviewed by moderator and published
Very runny. Sour cream is a very bad idea. Do not use this recipe. Worst cheese cake recipe. Use the recipe off the cream cheese package! item not reviewed by moderator and published
I'm thinking,reading through reviews, the part people are forgetting is the 30 min. resting before chilling? item not reviewed by moderator and published

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