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
Photo: The Ultimate Cheesecake Recipe
















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By charleybea
on June 16, 2013
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While this isn't the dense, rich cheesecake I was hoping it would be, it is really creamy and delicious! The flavors are all there and I have to add that I love, love, love the crust! I normally leave the crust behind when I eat cheesecake, but this one is really tasty with just enough cinnamon.
I made this half as is (no blueberry sauce and half with mini chocolate chips on it for my boyfriend. We both loved it!!
By rosbuds889_6715533
Alta Loma, CA
on May 23, 2013
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Agree with CTSAPPHIRE, the recipe is correct. Have made numerous cheesecakes following Rose Levy Beranbaum's instructions in the Cake Bible and Heavenly Cakes detailing a water bath, 45 minute bake with one hour cool in oven, countertop cool then refrigeration. Baking longer then 45 in a calibrated oven risks cracks forming (topping will mask this. If you prefer a traditional rich creamy custard cheesecake, this is the best method! This recipe does not produce a dense firm cheesecake. The lemon blueberry topping was fabulous atop this delicious sublime cheesecake!
By pcfsborges_12318786
on May 12, 2013
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This recipe is awesome! My first time making a cheesecake and it came out great. I especially love the blueberry topping. It's tasty and good for you - it's mostly fruit- so I feel good about giving this to the kids. Thank you, Tyler!!!
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