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Ultimate Cheesecake Recipe

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Read Reviews (1)

Provided By:
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"This is truly the ultimate cheesecake. I liked that it was a little thinner ... read full review"
Reviewed By: jods

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Servings:

Ingredients

CRUST:
2 cups finely ground graham crackers (about 30 squares)
1/2 teaspoon ground cinnamon
1/2 cup unsalted butter, melted
FILLING:
2 packages cream cheese, softened (8 oz pkg)
3 eggs
1 cup sugar
1 pint sour cream
1 lemon, zested
1 dash vanilla extract
WARM LEMON BERRY TOPPING:
1 pint blueberries or raspberries
1 lemon, zested and juiced
2 tablespoons sugar

Container: Springform pan

Directions

PREP

1 hr

COOK

1.5 hrs

READY IN

2.5 hrs

CRUST:

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 spring form pan with non-stick cooking spray.
Pour the crumbs into the pan; then 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.

FILLING:

Beat the cream cheese on low speed for 1 minute until smooth. Add eggs 1 at a time and continue to beat slowly.
Gradually add sugar and beat until creamy, 1 to 2 minutes.
Add sour cream, lemon zest, and vanilla. 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 springform 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 1 to 1 1/4 hours. The cheesecake should still jiggle, 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.

WARM LEMON BERRY TOPPING:

In a small saucepan add all the ingredients and simmer over medium heat for 5 minutes or until the fruit begins to break down slightly.
Leave to cool before spreading on cheesecake.
Using a spatula spread a layer of the topping over the surface of the cheesecake.
Slice the cheesecake with a thin, non-serrated knife that has been dipped in hot water. Wipe dry after each cut.

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This creamy cheesecake is one of the best you'll try. the lemon zest doesn't overpower but adds that little bit of freshness. Impress your guests with this dessert.

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ultimate cheesecake

Average of 5.00 out of 5 stars

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Reviewed By: jods's Review:

"This is truly the ultimate cheesecake. I liked that it was a little thinner than a normal cheesecake. I made it with raspberry sauce and had to double the sugar since the raspberries are a bit more tart."