The Ultimate Cheesecake

By chris5863

Ingredients

• Crust:
• 2 cups finely ground graham crackers (about 30 squares)
• 1/2 teaspoon ground cinnamon
• 1 stick unsalted butter , melted
• Filling :
• 1 pound cream cheese , 2 (8-ounce) blocks, soltened
• 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

Details

Servings 6
Preparation time 300mins
Cooking time 345mins

Preparation

Step 1

For the Crust:
Preheat the oven to 325 degrees F.
Cook Time: 45 Minutes
Yield: 6 To 8 Servings
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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.
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.
For the Filling :
In the bowl of an electric mixer, beat the cream cheese on low speed for 1 minute until smooth and free of any
lumps. 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 .
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 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 cake 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 hour to 1 hour 15
minutes . The cheesecake should still jiggle (lt will firm up alter chilling), 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. Using
a spatula spread a layer of Warm Lemon Blueberry topping over the surface.
Slice the cheesecake with a thin, non-serrated knife that has been dipped in hot water. Wipe dry after each cut.

Warm Lemon Blueberries

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.