Friday, March 26, 2010

For the love of.....CHEESECAKE!

I haven't done any baking for awhile, one of the things I love making is cheesecake. I have tried so many recipes and this is the one I really liked. It is originally from Tyler Florence. I tweaked it a little to suit the taste of my kids. (the original was a bit tart from too much lemon zest and sour cream). My daughter was bugging me to make her a cheesecake (she tasted one when we went on vacation) and I dusted off my apron and went to work......




  • 2 cups finely ground graham crackers (about 30 squares)-- use a food processor to make it easier
  • 1/2 teaspoon ground cinnamon
  • 1 stick unsalted butter, melted


  • 1 pound cream cheese, 2 (8-ounce) blocks, softened
  • 3 eggs
  • 1 cup sugar
  • 2 cups cream (or if you want it more tart, 2 cups sour cream)
  • 1 lemon, zested (careful with the zest.... )
  • 1 dash vanilla extract
  • Warm Lemon Blueberry Topping, recipe follows


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 50 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.

Warm Lemon Blueberries:-- (you can use canned pie topping)

  • 1 pint blueberries
  • 1 lemon, zested and juiced
  • 2 tablespoons sugar
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.
Yield: 6 servings

This is the result... it was fresh from the oven when this picture was taken. The kids loved it. (at last).. I didn't have any topping at hand, and the kids prefer it plain. This is definitely a successful cake, if I should say so myself. (YUM YUM said my TUM TUM)-- hahaha

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