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 Ultimate Cheesecake |
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 desserts |
 elenger |
 2008-09-08 16:59:03 |
 Not Rated |
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2 Cups Finely Ground Graham Crackers
1/2 tsp Ground Cinnamon
1 Stick Butter, melted
2 8oz Packag Cream Cheese, softened
3 Whole Eggs
1 Cup Sugar
1 Pint Sour Cream
1 Whole Lemon, zested
1 Dash Vanilla Extract
1 Pint Blueberries
1 Whole Lemon, zested and juiced
2 TBLS Sugar
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<p><strong>For the Crust:</strong></p><ol><li><span class="bodytext">In a mixing bowl, combine the graham crakcers, ground cinnamon and melted butter with a fork until evenly moistened. <br /></span></li><li><span class="bodytext">Lightly coat the bottom and sides of an 8-inch springform pan with nonstick cooking spray. <br /></span></li><li><span class="bodytext">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.</span> <br /></li></ol><p><strong>For the Filling:</strong></p><ol><li><span class="bodytext"><p>In the bowl of an electric mixer, beat the cream cheese on low speed for 1 minute until smooth and free of any lumps. </p></span></li><li><span class="bodytext"><p>Add the eggs, 1 at a time, and continue to beat slowly until combined. </p></span></li><li><span class="bodytext"><p>Gradually add sugar and beat until creamy, for 1 to 2 minutes. </p></span></li><li><span class="bodytext"><p>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. </p></span></li><li><span class="bodytext"><p>Pour the filling into the crust-lined pan and smooth the top with a spatula.</p></span></li><li><span class="bodytext"><p>Set the cheesecake pan on a large piece of aluminum foil and fold up the sides around it. </p></span></li><li><span class="bodytext"><p>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. </p></span></li><li><span class="bodytext"><p>Bake for 45 minutes. The cheesecake should still jiggle (it will firm up after chilling), so be careful not to overcook. </p></span></li><li><span class="bodytext"><p>Let cool in pan for 30 minutes. Chill in the refrigerator, loosely covered, for at least 4 hours. </p></span></li><li><span class="bodytext"><p>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.</p></span></li></ol><p><strong><span class="bodytext">For the Blueberry Topping:</span></strong></p><ol><li><span class="bodytext">In a small saucepan combine blueberries, lemon juice, lemon zest and 2 TBLS sugar.</span></li><li><span class="bodytext">Simmer over medium heat for 5 minutes or so until the fruit begins to break down slightly. <br /></span></li><li><span class="bodytext">Leave to cool before spreading on cheesecake.</span> <br /></li></ol>
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 325°
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 45 minutes |
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