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Ultimate Cheesecake - Recipe

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 Recipe
  • 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.
  • 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.
  • 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.
Prep Time: 1 hour
Cook Time: 1.5 hours
Container: Springform pan
Servings: 12
-2 cups finely ground graham crackers (about 30 squares)
-1/2 teaspoon ground cinnamon
-1/2 cup unsalted butter, melted
-2 packages cream cheese, softened (8 oz pkg)
-3 eggs
-1 cup sugar
-1 pint sour cream
-1 lemon, zested
-1 dash vanilla extract
-1 pint blueberries or raspberries
-1 lemon, zested and juiced
-2 tablespoons sugar