The Ultimate Cheesecake

Recipe courtesy Tyler Florence

Show: Food Network SpecialsEpisode: All-Star Desserts

Rated: 5 stars out of 5Rate itRead users' reviews (335)

RECIPE
COMMENTS & REVIEWS(335)

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

Times:

Prep: 30 min
Inactive Prep: 4 hr 35 min
Cook: 45 min
Total:: 5 hr 50 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 crust ingredients with a fork until evenly moistened. Lightly coat the bottom and sides of an 8-inch springform pan with nonstick 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 over-beaten. 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

Cook Time: 5 minutes

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Comments & Reviews

recipe The Ultimate Cheesecake
Wendy Borger, TX 02-05-2010
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The Best Cheesecake I've Ever Made
Rated: 5 stars out of 5

This cheesecake turns out perfect every time. It is flavorful and the texture is amazing!
recipe The Ultimate Cheesecake
Darlene Windber, PA 01-11-2010
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The creamiest and moistest cheesecake evr
Rated: 5 stars out of 5

This cheesecake is very easy to make. I made it in a 9 inch springform pan, bake it 1 1/2 hours, left in oven turned off for... 30 minutes. Was very creamy and delious. I would recommend this recipe it anyone.Read more
recipe The Ultimate Cheesecake
L Rahway, NJ 01-05-2010
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Wouldn't make this again
Rated: 2 stars out of 5

Followed the recipe and it was more like custard than cheesecake. Maybe the cooking time is a typo?
recipe The Ultimate Cheesecake
Elizabeth Fort Worth, TX 01-02-2010
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Best Cheesecake Ever
Rated: 5 stars out of 5

I made this dessert last night for my family's New Year's Dinner Party. I used an eight inch springform pan and put the pie... on a rack. I filled the water bath up only until the water was just below the pie pan, about half an inch. I cooked the pie for about sixty minutes, then turned the oven off and cracked in open by sticking a wooden spoon in the top. The Cheesecake was the lightest, yet richest texture. Everyone said this was the best cheesecake they had ever had. Whether you use the blueberries or not, the cake is delicious, and the lemon flavor is just the right hint of a pop of flavor. If the follow the recipe as directed you won't be disappointed!!! It is amazing. Tyler seems to always get it right!Read more
recipe The Ultimate Cheesecake
Chris Spring Lake, NC 12-26-2009
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Light and Fluffy
Rated: 5 stars out of 5

Light and Fluffy, not heavy like most cheesecakes....Great Great Great!!! I cooked in turkey roaster, my preferred method... for cheesecakes, keeps it moistRead more
recipe The Ultimate Cheesecake
Sarah Flushing, NY 12-25-2009
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Don't know what went wrong = (
Rated: 2 stars out of 5

I followed the instruction, and the cake is still raw after baking it for an hour, the texture is like it was never baked. ... And it was too sour. Am I supposed to bake it longer than an hour? Should I leave it in the oven to cool after done baking for an hour? Receipe call for 2 cups of sour cream, is that too much, or should I leave out the lemon?Read more