Ultimate Cheesecake

Submitted by Gingerbee

"I love THIS cheesecake! I love cheesecake period!! This is especially good with the fresh fruit and jam...Everyone thinks I bought it at the bakery, it's so beautiful...good too! The credit is not mine; it came to me via a recipe card...hence the picture."

 

• Ready In: 3hrs 35mins
• Ingredients: 16
• Yields: 1 inch spring pan

ingredients

• Crust

• 354.88 ml graham cracker crumbs
• 29.58 ml sugar
• 59.14 ml butter or 59.14 ml margarine, melted

• Filling

• 5 (1133.98 g) package cream cheese, softened
• 314.66 ml sugar
• 44.37 ml flour
• 3 large eggs
• 118.29 ml sour cream
• 9.85 ml lemons, zest of
• 7.39 ml vanilla extract

• Topping

• 1 egg white
• 14.79 ml sugar
• 118.29 ml sour cream
• 118.29 ml raspberry preserves
• 118.29 ml apricot preserves
• 236.59 ml fresh fruit (chopped)

directions

1. Crust: In a medium bowl, combine graham cracker crumbs and sugar.
2. Add melted butter; stir to combine.
3. Press crumb mixture into a 9-inch spring pan and chill for 30 minutes.
4. Filling: In a large bowl, using an electric mixer (med. speed) beat cream cheese for 2 minutes.
5. Add sugar, gradually add flour and mix well.
6. Beat in eggs one at a time.
7. Add sour cream, lemon zest and vanilla.
8. Pour into crust.
9. Preheat oven to 325 degrees.
10. Bake for 1 hour 15 minutes.
11. Remove cake from oven and cool 15 minutes.
12. Topping: Beat egg white with sugar until soft peaks appear.
13. Fold in sour cream; spread on top of cake.
14. Return cake to oven; bake until topping is set, (not brown) approx.
15. 20 minutes.
16. Turn off oven; with door open continue to let the cheesecake cook for another hour.
17. Cool completely.
18. Place preserves in microwave on HIGH for 45 seconds until thin and spreadable.
19. Spoon preserves onto each 1/2 of the design (Ying/Yang) with the back of the spoon spread and fill each section.
20. Arrange fruit ontop; chill and Serve!

Reviews

[Sheila in Saskatche]

If you love all cheesecakes (as i do) you will agree with the title that this is in fact the ULTIMATE. It took a lot of time and was somewhat tedious, but was well worth the work. It will rise somewhat during baking, but dont panic (as i did), it will settle and be possibly the best cheesecake that you have ever had!!!!!!!! I wish that I could give it more than five stars.

 

[annunziata]

I made this cheesecake for a party. Everyone loved it! Though during cooling a large crack formed; I topped it off with apricot and seedless blackberry preserves so the crack was not noticeable. I will make it again since it was delicious and not difficult to make.

 

[ElaineM]

This cheesecake was absolutely delicious! However during cooling a large crack (more like a crevice) formed. I will still make this again, only next time I'll use a water bath during baking.

 

[Peacefulone]

I have made this cheesecake twice now and I will never make one any other way than this. The cheesecake comes out so creamy and rich. I do use a water bath, but otherwise exactly as written. I made without the toppings the first time and with the second. Either way is fabulous if you don't have the time to make the toppings as well. Thanks for a great recipe.

 

[SarahJo]

This is the best cheesecake recipe you will find. It can be a little expesive to make depending on what your toppings are and it is time consuming to make but you'll love it (and so will everyone else)! I have made it into wedding cakes before per request it is so good. I use a 10-inch springform pan instead of 9 as suggested and double the crust (and topping if you are using it) recipe. Line the bottom of the outside of the pan with aluminum foil (to keep water from creeping in) and place in a larger pan with water deep enough to cover the bottom half of your pan. This allows the heat to distribute more easily. Make this cheesecake ATLEAST a day in advance. It takes a good while to make but it is sooo worth it. And the longer it chills the better. I don't always make the sour cream topping-it tastes just as good without it. When mixing the batter, make sure you beat the cream cheese very well, but once you put the eggs in don't beat anymore than you absolutely have to. Eggs hold air (the more you beat them the more air they hold). This air has to escape somehow and thus the cracks in the top of the cheesecake. If you don't overbeat, overcook, or cool too quickly the cracking should be very minimal if at all. I have been impatient in the past and didn't start making it until the last minute and figured I would stick it in the freezer to cool more quickly- nope- you get cracks that way too. My favorite ways of preparing this cheesecake is (omitting the sour cream topping) to spread strawberry glaze and place strawberries and kiwis on top- very beautiful. The most requested among my friends/family is to prepare pears: slice the pealed pears and cook in a saucepan (like you would cooked apples) with a little bit of lemon juice, sugar, cinnamon, and a little bit of flour to thicken the juices to make a sauce. Cook till soft and easy to cut with a fork but not mushy. Cool a bit then place the slices along the outer edge of the cheesecake, fill then center with raspberries, then drizzle the whole thing with chocolate- the BEST!!!