Ultimate Cheesecake

Tyler Florence Recipe

2 cups finely processed graham cracker crumbs
1/2 t. ground cinnamon
1 stick unsalted butter, melted

Filling:
1 lb softened cream cheese (2 squares)
3 eggs
1 c. sugar
1 pint sour cream
1 lemon, zested
1 dash vanilla extract

Preheat 325

Combine crust ingredients with a fork. Lightly coat spring-form pan with cooking spray. Press crumbs into pan using the smooths side of a cup or spoon on the bottom and up to 1" on the sides. Refrigerate for 5 minutes.

Filling:
Beat the cream cheese, on low until smooth and no lumps, add 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 the sides of the bowl while mixing. Pour filling into the pan and smooth the top with a spatula.

Set the 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 pan, the foil will keep the water from seeping into the cheesecake. Bake for 45 minutes. The cheesecake should still jiggle, it will firm 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.

Warm Lemon Blueberry Topping:

1 pint blueberries
1 lemon, zested and juiced
2 T. 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.