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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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)
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
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.
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.
Cheesecake with Fresh Strawberries
(8 oz.) cream cheese
(sleeve) graham crackers
all purpose flour
caramel sauce for garnish
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"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."
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