Ultimate Cheesecake

Adapted from a recipe by Tyler Florence

A number of years ago, my lovely daughter requested that I make an Oreo cheesecake.  The daughter is lovely, the cheesecake was not.  It was tasty enough, but I wasn't really happy with hard brown edges.  Back to the drawing board.  Let's start with basics....

Thus, it was time to turn to one of my favorite TV superhero chefs--Tyler Florence.  I just love his enthusiasm for food.  I have learned a lot from the guy!

With renewed determination and confidence, we made this cheesecake based on Tyler Florence's Ultimate Cheesecake.  We skipped the lemon blueberry topping that Tyler uses.  (I wouldn't have because I love blueberries, but Kate doesn't like them.)

Crust:

2 cups finely-ground graham crackers (about 30 squares)
1/2 teaspoon ground cinnamon
1/2 cup (1 stick) unsalted butter, melted

In a mixing bowl, combine the ingredients for the crust 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 while you are preparing the filling.

Filling:

1 pound cream cheese, 2 (8-ounce) blocks, softened
3 eggs (room temperature)
1 cup sugar
1 pint sour cream (room temperature)
1 lemon, zested
1 dash vanilla extract

Preheat the oven to 325 degrees F. 

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 one 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 heavy-duty aluminum foil and fold up the sides around it. Place the cheesecake 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 in the center (it will firm up after chilling), so be careful not to overbake it.  Let cool in the pan for 30 minutes.  Chill in the refrigerator, loosely covered, for at least four hours (overnight is better).

Loosen the cheesecake from the sides of the pan by running a thin metal spatula or knife around the inside rim.  Unmold and transfer to a cake plate.