The Ultimate Cheesecake

Tyler Florence

Recipe courtesy Tyler Florence

Show: Tyler's UltimateEpisode: Cheesecake

Picture of The Ultimate Cheesecake Recipe Photo: The Ultimate Cheesecake Recipe
Rated 5 stars out of 5
  • Rate This Recipe
  • Read 441 Reviews
Total Time:
5 hr 45 min
Prep
30 min
Inactive
4 hr 30 min
Cook
45 min
Yield:
6 to 8 servings
Level:
Intermediate
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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

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.

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

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Newest Ratings and Reviews

Read all 441 reviews

  • on February 18, 2012

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    I love it made it for my family about I made a cheesecake cup out of it it was delightful and creamy and it tart for the lemon so i put more sugar then it call for but over all it was great ;0

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  • on February 15, 2012

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    I followed this recipe to the T and baked it an additional 15 min and it was still undercook. I wonder if the temp should have been 350 instead of 325. I was very disappointed with this recipe.

    people found this review Helpful.
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  • on February 14, 2012

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    I wish I had read the other reviews that suggested to bake this cheesecake longer. 3" out from the centre is mushy. I used a gluten free almond flour crust that held up well and complemented the filling. This is a worthwhile recipe to try, it has a fresh lemony taste and a light smooth texture. Next time I will increase the bake time by 10-15 minutes.

    people found this review Helpful.
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Next Recipe

The Ultimate Cheesecake

The Ultimate Cheesecake

By: Tyler Florence
Rated 5 stars out of 5
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