Ultimate Cheesecake
Filed under
Desserts
Servings: 6
Recipe courtesy Tyler Florence. Baked in an 8-inch springform pan in a water bath.
Ingredients
- 2 cup Graham crackers, finely ground, about 30 squares
- 1/2 tsp Cinnamon, ground
- 1 Butter, stick, unsalted, melted
- Cooking spray
- 1 lb Cream cheese, 2 (8-ounce) blocks, softened
- 3 Egg
- 1 cup Sugar
- 1 pt Sour cream
- 1 Lemon, zested
- 1 dash Vanilla extract
- Warm Lemon Blueberries, for topping
Directions
- Preheat the oven to 325 degrees F. Mix the graham crumbs, cinnamon and butter with a fork until evenly moistened.
- Spray the bottom and sides of the pan, press the crumbs into the base and 1 inch up the sides and refrigerate 5 minutes.
- Beat the cream cheese on low 1 minute until smooth. Beat in the eggs one at a time, then gradually the sugar, until creamy, 1 to 2 minutes.
- Add the sour cream, lemon zest and vanilla, scraping down the bowl; mix well but don't overbeat. Pour into the crust and smooth the top.
- Set the pan on a large piece of foil and fold it up the sides. Put in a roasting pan and add boiling water halfway up. Bake 45 minutes; it should still jiggle.
- Cool in the pan 30 minutes, then chill loosely covered at least 4 hours. Run a thin spatula around the rim, unmold onto a plate and spread with the blueberry topping.
- Slice with a thin, non-serrated knife dipped in hot water, wiping it dry after each cut.