The Ultimate Cheesecake
This recipe guides you through creating a classic, rich cheesecake with a graham cracker crust and a creamy, tangy filling. It's baked gently in a water bath to ensure a smooth, crack-free finish and perfectly complemented by a warm lemon blueberry topping, making for an elegant and delicious dessert that requires patient chilling for optimal texture.
Equipment
- 1 Springform Pan 8-inch
- 1 Electric Mixer Stand or hand mixer
- 1 Large Mixing Bowl For crust and filling
- 1 Large Roasting Pan For water bath
- 1 Rubber Spatula For scraping and smoothing
Ingredients
Main
- 2 cups finely ground graham crackers about 30 squares
- 1/2 teaspoon ground cinnamon
- 1 stick unsalted butter melted
- 1 pound cream cheese two 8-ounce blocks, softened
- 3 eggs
- 1 cup sugar
- 1 pint sour cream
- 1 lemon zested
- 1 dash vanilla extract
- Warm Lemon Blueberry Topping recipe follows
- 1 pint blueberries
- 1 lemon zested and juiced
- 2 tablespoons sugar
Instructions
- Preheat the oven to 325 degrees F.
- For the Crust:
- 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 over-beaten. 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 45 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.
- Slice the cheesecake with a thin, non-serrated knife that has been dipped in hot water. Wipe dry after each cut.
Notes
Achieving the perfect cheesecake requires attention to detail. Ensure your cream cheese and eggs are at room temperature before mixing; this prevents lumps and ensures a smooth, emulsified batter. Avoid overmixing the filling, especially after adding the eggs, as incorporating too much air can cause cracks during baking and cooling. The water bath (bain-marie) is critical for even, gentle cooking, preventing the sides from drying out and cracking. Make sure the aluminum foil securely wraps the springform pan to prevent water seepage. Do not overbake; the cheesecake should still have a slight jiggle in the center when removed from the oven, as it will continue to set as it cools and chills. Proper chilling time is paramount for a firm, sliceable texture. For clean slices, dip your knife in hot water and wipe it clean between each cut.