Ultimate Cheesecake Recipe

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Ultimate Cheesecake
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Ingredients
13
Count
Nutrition
776
Calories
Total time
31
Minutes
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Ingredients:

Directions:

  1. For the Crust: Preheat the oven to 325 degrees F.
  2. In a mixing bowl, combine the ingredients with a fork until evenly moistened.
  3. Lightly coat the bottom and sides of an 8-inch springform pan with non-stick cooking spray.
  4. 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.
  5. Refrigerate for 5 minutes.
  6. ********.
  7. 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.
  8. Add the eggs, 1 at a time, and continue to beat slowly until combined.
  9. Gradually add sugar and beat until creamy, for 1 to 2 minutes.
  10. Add sour cream, lemon zest, and vanilla.
  11. Periodically scrape down the sides of the bowl and the beaters.
  12. The batter should be well-mixed but not overbeaten.
  13. Pour the filling into the crust-lined pan and smooth the top with a spatula.
  14. Set the cheesecake pan on a large piece of aluminum foil and fold up the sides around it.
  15. Place the cake pan in a large roasting pan.
  16. 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.
  17. Bake for 1 hour to 1 hour 15 minutes.
  18. The cheesecake should still jiggle (it will firm up after chilling), so be careful not to overcook.
  19. Let cool in pan for 30 minutes.
  20. Chill in the refrigerator, loosely covered, for at least 4 hours.
  21. Loosen the cheesecake from the sides of the pan by running a thin metal spatula around the inside rim.
  22. Unmold and transfer to a cake plate.
  23. Using a spatula spread a layer of Warm Lemon Blueberry topping over the surface.
  24. *********.
  25. For the Topping:.
  26. 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.
  27. Leave to cool before spreading on cheesecake.
  28. **********.
  29. Slice the cheesecake with a thin, non-serrated knife that has been dipped in hot water.
  30. Wipe dry after each cut.
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Nutrition Facts

Per ServingPer 100 g
Amount Per 1 Serving
Calories 775.73 Kcal (3248 kJ)
Calories from fat 472.32 Kcal
% Daily Value*
Total Fat 52.48g 81%
Cholesterol 171.02mg 57%
Sodium 520.77mg 22%
Potassium 332.5mg 7%
Total Carbs 67.92g 23%
Sugars 33.37g 133%
Dietary Fiber 2.66g 11%
Protein 11.16g 22%
Vitamin C 15.7mg 26%
Vitamin A 0.1mg 5%
Iron 2.3mg 13%
Calcium 162.6mg 16%
Amount Per 100 g
Calories 286.86 Kcal (1201 kJ)
Calories from fat 174.66 Kcal
% Daily Value*
Total Fat 19.41g 81%
Cholesterol 63.24mg 57%
Sodium 192.57mg 22%
Potassium 122.96mg 7%
Total Carbs 25.12g 23%
Sugars 12.34g 133%
Dietary Fiber 0.98g 11%
Protein 4.13g 22%
Vitamin C 5.8mg 26%
Vitamin A 0.1mg 5%
Iron 0.9mg 13%
Calcium 60.1mg 16%

* 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

Bad Points

  • High in Sodium

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