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Ulltimate Cheesecake Recipe STEP BY STEP

Updated on June 2, 2011

Baking utensils needed:

-      1 8-inch springform pan

-      1 spatula

-      1 fork

-      2 mixing bowls

-      1 Electric mixer

-      1 Roasting pan (strictly for the baking process)

-      Aluminum foil

-      Non-stick cooking spray

-      1 Small saucepan

Ingredients for the crust:

-       2 cups finely ground graham crackers ( about 30 squares)

-      ½ teaspoon ground cinnamon (optional, but gives great flavour!)

-      1 stick unsalted butter, melted

Ingredients for the filling:

-       1 pound cream cheese, 2 (8 ounce) blocks, softened to room temperature

-       3 eggs, room temperature

-       1 pint sour cream

-       1 lemon, zested

-       1 teaspoon vanilla extract


Ingredients for cheesecake topping:

-       1 pint blueberries

(you can substitue with fuit of your choice, strawberries, cherries, rasberries etc.)

-       1 lemon zested and juiced

(if you are afraid of it being too tart 1/2 lemon juiced and zested is enough, but the one lemon makes the topping taste extremely fresh and it helps to cleanse the palette after a meal)

-       2 tablespoons of sugar

Baking directions:

Preheat the oven to 325 degrees F


Firstly you should lightly coat the bottom and sides of the 8-inch springform pan with the non-stick cooking spray.

Then, in a mixing bowl, combine the finely crushed graham crackers with the melted butter and ground cinnamon using a fork. Make sure the crust is evenly moistened with the melted butter.

Next, you want to pour the crumbs onto the springform pan, then even out the graham cracker crust so that the base is flat and the crust rises about 1-inch up the sides of the pan. I like to use the bottom of a measuring cup, but anything that has a smooth bottom (like a drinking glass) will work.

Refrigerate the crust until the cheesecake filling is done. For an exact time, refrigerate for 5 minutes.


Using the paddle attachment in an electric mixer beat the cream cheese on low speed until smooth . Then, one at a time add the eggs and continue to beat slowly until combined. Gradually add sugar and beat until it is the consistency of heavy cream, approximately 2 minutes.

Add the sour cream, lemon zest, and vanilla at once. Remeber to ocasionally scrape down the sides of the bowl and the paddle attachment (or beaters) . The batter should be well-mixed but not over-beaten. Beat the batter for around 5 minutes. Pour the filling into the pan and smooth the top using the spatula.

Use the aluminum foil to fold the sides up around the cheesecake pan. Place the cheesecake pan in a large roasting pan. Boil water and pour it halfway up the cheesecake pan. The foil will keep the water from seeping into the cheesecake. Bake for 45 minutes. The cheesecake should still jiggle once taken out of the oven (it will firm up after chilling). Let cool in pan around 30 minutes. Then, chill in the refrigerator, covered loosely, for at least 4 hours.

Once Chilled, spread the topping of your choice over the cake.

I like to use the lemon blueberry topping over the cheesecake.

Lemon blueberry topping:

In a small saucepan add all the ingredients and simmer over medium until the fruit begins to slightly break down. Allow the sauce to cool before spreading onto cheesecake.

Serve and ENJOY!


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