Ultimate Cheesecake

READY IN: 1hr 45mins
SERVES: 6-8
UNITS: US

INGREDIENTS

Nutrition
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DIRECTIONS

  • For the Crust: Preheat the oven to 325 degrees F.
  • 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 (it will firm up after 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.
  • *********.
  • For the Topping:
  • 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.
  • **********.
  • Slice the cheesecake with a thin, non-serrated knife that has been dipped in hot water.
  • Wipe dry after each cut.
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