The Ultimate Cheesecake

Recipe courtesy Tyler Florence

Show: Tyler's UltimateEpisode: Cheesecake

Rated: 5 stars out of 5Rate itRead users' reviews (406)

RECIPE
COMMENTS & REVIEWS(406)

Cook Time:
45 min
Level:
Intermediate
Yield:
6 to 8 servings

Times:

Prep: 30 min
Inactive Prep: 4 hr 30 min
Cook: 45 min
Total:: 5 hr 45 min

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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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Comments & Reviews

recipe The Ultimate Cheesecake
Wilma Cherry Hill, NJ 02-05-2010
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"Tyler you the Man" quote from my hubby
Rated: 5 stars out of 5

It was creamy, not rich just perfect! I read all the reviews as suggested by Yelena of San Fran and went with 340 degrees for... 60 minutes. It did NOT crack for me this is a first. I placed a pan with water underneath. I have tried many receipies and this has the bestest taste!!!! Read more
recipe The Ultimate Cheesecake
Barbara Kirkland, WA 01-24-2010
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Cheesecake
Rated: 5 stars out of 5

I've been making cheesecake for years. This is by far the quickest and most delicious I have ever made.So creamy. Thanks... TylerRead more
recipe The Ultimate Cheesecake
LINDA Bronx, NY 01-18-2010
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The rating says it all!!
Rated: 5 stars out of 5

I made this for the first time over the weekend for guests. I've baked cheese cakes before so I stayed to my method of... baking which is:. Baked at 325 in a water bath but after the 45 minutes; I shut the oven off and leff the cake in the oven with the door just cracked. It was a picture perfect cake; no cracks and it "firmed" up nicely. The texture was not what I was expecting however since I'm a fan of Paula's Pumpkin Cheesecake. This was very creamy and not as "dense". I may try it again with a little more cream cheese. Also I found the sour cream taste a little over powering but apparently I was the only one who thought that since the entire cake was "devoured" that night! LOL... Blueberries were expensive in my area so I made the topping out of frozen. Same results and very tasty. Overall I've added this cake to my Recipe Box for a change up in cheese cakes. Thank you Tyler; also on the menu that night was your Fried Chicken and that too was devoured!!! LOL... Read more
recipe The Ultimate Cheesecake
Kailee Sarasota, FL 12-26-2009
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Amazing Cheesecake!
Rated: 5 stars out of 5

I have always cooked this a little longer than called for, but it turns out wonderful every time. If the top cracks (as mine... did once -- that particular cheesecake was a little overcooked, causing the crack), a topping like the one included in this recipe will cover it right up. Definitely give this one a try!Read more
recipe The Ultimate Cheesecake
Michele South Bend, IN 11-27-2009
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wonderful
Rated: 5 stars out of 5

I made this cheesecake for thanksgiving. My family all raved. Best cheesecake they ever ate. Thanks Tyler!!!
recipe The Ultimate Cheesecake
Jenny danbury, CT 11-26-2009
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45 mins cooking time is not enough
Rated: 2 stars out of 5

It was too jiggly when I took it out of the oven. I wasn't sure how jiggly it should be when you said "it should still... jiggle". It turned out be too jiggly for my cake that it is more like a pudding for most part :( Very disappointed.Read more