| Level: | Intermediate |
| Total: | 5 hr 45 min |
| Prep: | 30 min |
| Inactive: | 4 hr 30 min |
| Cook: | 45 min |
| Yield: | 6 to 8 servings |
Ingredients
- 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.
- 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.
Nutrition Facts
| Serving Size | 1 of 8 servings |
| Calories | 664 |
| Total Fat | 46 g |
| Saturated Fat | 25 g |
| Carbohydrates | 58 g |
| Dietary Fiber | 2 g |
| Sugar | 42 g |
| Protein | 9 g |
| Cholesterol | 182 mg |
| Sodium | 330 mg |
Reviews
I want to make this to feed 12+ people. Can I increase the ingredients by 1 1/2 and use a 9-10″ springform?
The BEST cheesecake ever!!! ❤️
This is my go-to recipe for cheesecake. There’s never a bit left when I take it to work! It does need more cook time than suggested, but that might just be my oven. It firms up nicely in the fridge. The blueberry topping is delicious, although I do thicken it with a little cornstarch slurry. It’s also good with caramel sauce or chocolate ganache. I often use Oreos for the crust.
Been using this recipe for years, totally love it but I do have to add cook time as well. Goes great with my mom’s homemade cranberry sauce!
I enjoyed making this recipe. It was delicious and creamy. After cooking, I turned off the oven and kept it in the oven for an extra 20 minutes to ensure it was cooked through. I cooled it gradually. Left it sit in the kitchen for a hour (+), then the basement overnight then the fridge. The crust cleanly pulled away from the side of the springform pan.
It’s good, BUT even at 50 minutes and less wobble than in the video, it was not completely cooked. The middle tasted like softened cream cheese/sour cream. The very outer edge was what it needed to be. And next time I’ll use half the amount of sour cream, it was just too much and I love sour cream
Made twice and tastes great, have varied the crust using graham crackers initially then recently using ginger snap biscuits. Would provide a higher rating except for the instruction to use a Baine Marie as this has twice prevented the lower half of the cheese cake from baking through without burning the top!
Every time I make it, it tastes so delicious. Best cheesecake recipe!
I have made this recipe many times and it is the best! Today, I am swirling blackberry compote (that I made from homegrown berries) into the batter in a swirl pattern. I have done this before with pecan pie filling that I cooked first and also a cranberry sauce homemade recipe. It always the best!!!
I have been making this recipe since it first aired in 2003.
It never fails. I make it a day ahead to let it set overnight
in the fridge. I have tried various toppings like pineapple, cherries and lemon curd. I must had made it 50 times or more. You can’t go wrong if you follow the recipe and technique. It’s the best.
It never fails. I make it a day ahead to let it set overnight
in the fridge. I have tried various toppings like pineapple, cherries and lemon curd. I must had made it 50 times or more. You can’t go wrong if you follow the recipe and technique. It’s the best.