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
Photo: The Ultimate Cheesecake Recipe


















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By Cucecik
Chisinau
on January 05, 2012
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Absolutely amazing recipe! The cake came out delicious! Definitely will make it again and again.
By Chef #949483
Van Nuys, CA
on December 30, 2011
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This is the best cheesecake recipe that I have tried so far. Made four of them for a party, two strawberry topped and two blueberry topped. Everyone loved them, the taste, the creamy texture and the crust. One thing though, make sure you have some heavy duty foil on hand to wrap around the pan so no water seeps into the crust, regular foil is not wide enough. Fortunately I have some very good pans that seal excellently. Make this for special occasions and from my experience I believe your guest will love it. You really can't go wrong with Tyler's recipes - he is an awesome chef.
By C Blessings
Summerville,sc
on December 28, 2011
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It was very good ! my family would like to have it this weekend.Thanks Tyler!
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