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Cheesecake? Please, Cake!

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Chef Tyler Florence’s Ultimate Cheesecake
2 cups finely ground graham crackers (about 30 squares)
1/2 teaspoon ground cinnamon
1 stick unsalted butter, melted
1 pound cream cheese, 2 (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 below)

Preheat oven to 325 degrees. In a mixing bowl, combine 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.

(Continued Below)

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.

Warm Lemon Blueberries:
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

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1 hepette { 07.29.13 at 6:11 pm }

Donna….if you look at page 2 you will see the blueberry recipe

2 Donna { 07.28.13 at 5:20 pm }

Judy, you re right.. That is not from scratch . I like to know how to make natural lemon cake? Also I never knew that add ricotta cheese into cake, that sounds good, yummy! I noticed that picture shows blueberries in cake. It didn’t show the recipe of blueberry?

3 Judy { 07.24.13 at 2:00 pm }

I wouldn’t call this “from scratch” as the link suggests, when you’re using a store bought cake mix. I like to keep things natural and tend to shy away from processed foods. I guess you could incorporate your own homemade cake mix as the base. The ricotta does sound yummy but I’ve never seen a cheese cake using that. This recipe sounds like it would be more like a sponge cake.

4 Brendy { 07.24.13 at 10:05 am }

I always make a lemon/lime cheesecake with a ginger snap crust and add what ever fruit is in season …it is tart and the ginger is delightful. The ricotta cheese really is heart smart and I will incorporate in the next time I make cheesecake! I always use local honey instead of sugar. Thanks for the inspiration!

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