Ultimate Cheesecake Recipe
Of all the cheesecake dessert recipes you could choose, this one is absolutely divine, and super easy to make. The touch of lemon and blueberry topping are the perfect addition to this delectable dessert. When all is said and done, you’ll be able to enjoy your masterpiece both by the look and taste of it. Luckily, it is simple enough to make that even an amateur cheesecake maker can do it. You will not want to miss out on this little piece of heaven. Once you’ve had your first piece, you and your family won’t be able to wait to sink your teeth into another slice!
- 2 cups finely ground graham crackers (about 30 squares)
- 1/2 teaspoon ground cinnamon
- 1 stick unsalted butter, melted
- 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 Blueberries:
- 1 pint blueberries
- 1 lemon, zested and juiced
- 2 tablespoons sugar
Preheat the oven to 325 degrees F.
First, combine crushed graham cracker, cinnamon and butter in a mixing bowl and mix ingredients with a fork until evenly moistened. Then with non-stick cooking spray, lightly coat the bottom and sides of an 8-inch springform pan.
Pour the graham cracker mixture into the spring form pan and, using the bottom of a measuring cup, press the crumbs down firmly into the base and 1-inch up the sides of the pan. Then place the pie crust in the refrigerator for at least 5 minutes.
In a mixing bowl, beat the cream cheese with an electric mixer keeping it on a low speed until smooth and lump free (takes about one minute). Then add the eggs, 1 at a time, while continuing to beat slowly. Then slowly add sugar and beat until creamy. Beat mixture for about 1-2 minutes.
Next, pour in sour cream, lemon zest, and vanilla. Be sure that you mix it well, but that it is not overbeaten. Pour the filling into the crust-lined pan and use a spatula to smooth the top.
Place the cheesecake pan on a large piece of aluminum foil, fold up the sides around it and then place in a large roasting pan. Place boiling water into the roasting pan until the water is about halfway up the sides of the cheesecake pan (the foil is important because it keeps the water from seeping into the cheesecake). Bake the cheesecake at 325 degrees for about 45 minutes. It is normal for the cheesecake to still jiggle when you take it out. After chilling it in the fridge it will firm up. First, let it cool in pan for about 30 minutes and then place it in the refrigerator, loosely covered, and let chill for at least 4 hours.
When ready to serve, run a knife or a thin metal spatula along the inside rim of the pan to loosen the cheesecake. Then unmold the pan and transfer to a serving plate and spread a layer of Warm Lemon Blueberry topping over the surface.
Warm Lemon Blueberry topping:
In a small saucepan add blueberries, lemon, and sugar and let simmer over medium heat for about 5 minutes or so until the fruit begins to break down slightly. Let the mixture cool before spreading over cheesecake.
Yield: 6 servings