The Ultimate Cheesecake

Name: The Ultimate Cheesecake
Prep time: 5 h 45 min
Cook time: 5 h 45 min
Total time: 5 h 45 min
Yield: 8
Cuisine: Global
Ingredients: 1 pint blueberries; 454 grams cream cheese, two 8-ounce blocks, softened; 3 eggs; 473 milliliters finely ground graham crackers (about 30 squares); 1 teaspoons ground cinnamon; 1 lemon, zested; 1 lemon, zested and juiced; 1 pint sour cream; 237 milliliters sugar; 2 Tbsps sugar; 1 stick unsalted butter, melted; 1 dash vanilla extract

The Ultimate Cheesecake is a vegetarian recipe with 8 servings. This recipe covers 11% of your daily requirements of vitamins and minerals. One portion of this dish contains about 9g of protein, 47g of fat, and a total of 671 calories. If you have sugar, cream, lemon zest, and a few other ingredients on hand, you can make it. From preparation to the plate, this recipe takes around 5 hours and 45 minutes.

Instructions

Watch how to make this recipe.

Preheat the oven to 325 degrees F.

Equipment you will use

Oven

In a mixing bowl, combine the ingredients with a fork until evenly moistened. Lightly coat the bottom and sides of an 8-inch springform pan with non-stick cooking spray.

Ingredients you will need

Cooking Spray

Equipment you will use

Springform Pan

Mixing Bowl

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.

Ingredients you will need

Base

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Measuring Cup

Frying Pan

In the bowl of an electric mixer, beat the cream cheese on low speed for 1 minute until smooth and free of any lumps.

Ingredients you will need

Cream Cheese

Equipment you will use

Hand Mixer

Bowl

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.

Ingredients you will need

Sugar

Egg

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.

Ingredients you will need

Lemon Zest

Sour Cream

Vanilla

Equipment you will use

Bowl

Pour the filling into the crust-lined pan and smooth the top with a spatula.

Ingredients you will need

Crust

Equipment you will use

Spatula

Frying Pan

Set the cheesecake pan on a large piece of aluminum foil and fold up the sides around it.

Equipment you will use

Aluminum Foil

Frying Pan

Place the cake pan in a large roasting pan.

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Roasting Pan

Cake Form

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.

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Water

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Roasting Pan

Aluminum Foil

Bake for 45 minutes. The cheesecake should still jiggle (it will firm up after chilling), so be careful not to overcook.

Equipment you will use

Oven

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.

Ingredients you will need

Blueberries

Spread

Lemon

Equipment you will use

Spatula

Frying Pan

Slice the cheesecake with a thin, non-serrated knife that has been dipped in hot water. Wipe dry after each cut.

Ingredients you will need

Water

Equipment you will use

Serrated Knife

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.

Ingredients you will need

Fruit