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The Ultimate Cheesecake (Tyler Florence) Recipe

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The Ultimate Cheesecake (Tyler Florence)
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Ingredients
13
Count
Nutrition
805
Calories
Total time
75
Minutes
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Ingredients:

Directions:

  1. Filling:
  2. Preheat the oven to 325 degrees F.
  3. In a mixing bowl, combine the crust ingredients with a fork until evenly moistened. Lightly coat the bottom and sides of an 8-inch springform pan with nonstick 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.
  4. For the Filling:
  5. 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.
  6. 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.
  7. Slice the cheesecake with a thin, non-serrated knife that has been dipped in hot water. Wipe dry after each cut.
  8. Warm Lemon Blueberries:
  9. 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.
  10. Yield: 6 servings
  11. Cook Time: 5 minutes
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Nutrition Facts

Per ServingPer 100 g
Amount Per 1 Serving
Calories 804.73 Kcal (3369 kJ)
Calories from fat 426.79 Kcal
% Daily Value*
Total Fat 47.42g 73%
Cholesterol 155.11mg 52%
Sodium 481.87mg 20%
Potassium 338.71mg 7%
Total Carbs 87.04g 29%
Sugars 42.22g 169%
Dietary Fiber 3.26g 13%
Protein 10.81g 22%
Vitamin C 15.8mg 26%
Vitamin A 0.2mg 6%
Iron 3mg 17%
Calcium 149.5mg 15%
Amount Per 100 g
Calories 282.68 Kcal (1184 kJ)
Calories from fat 149.92 Kcal
% Daily Value*
Total Fat 16.66g 73%
Cholesterol 54.48mg 52%
Sodium 169.26mg 20%
Potassium 118.98mg 7%
Total Carbs 30.58g 29%
Sugars 14.83g 169%
Dietary Fiber 1.14g 13%
Protein 3.8g 22%
Vitamin C 5.6mg 26%
Vitamin A 0.1mg 6%
Iron 1.1mg 17%
Calcium 52.5mg 15%

* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.

Tastes

  • salty
  • savory
  • bitter
  • sweet
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Recipe Tags

Weightwatchers Points

  • 19.4
    Points
  • 22
    PointsPlus

Good Points

  • saturated fat free

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