Cheesecake

Here you are with some modifications and ad libs by me.

Tyler's Ultimate Cheesecake (Tyler Florence)

Preheat oven to 325°

Crust:

I used two full packets of graham crackers, ground finely in the food processor.
I also added 1/3 cup sugar to them.
1/2 t. cinnamon
1 stick butter, melted.

Mix well (I used my fingers). Spray springform pan with cooking spray (lightly)
Pour crumbs into pan. I begin by pressing up the sides of the pan at least an inch then using the bottom of my l-cup measuring cup, press all the crumbs to the pan pretty firmly. (don't do like I did and have the sides uneven. Sort of trim them to all the same height and press down again.

The Filling:

l pound cream cheese, 2 8-0z. blocks softened.
3 eggs
1 cup sugar
1 pint sour cream
1 lemon zested
dash of vanilla (I added some pure lemon flavor too because my lemon I zested was a little dry)

Beat the cream cheese on low speed for l minute until no lumps remain.
Add the eggs, one at a time and continue to beat slowly until combined. Gradually add the sugar and beat until creamy, 1 to 2 minutes.

Add the sour cream, lemon zest and flavorings. Beat in, scraping bowl down. Don't overbeat. I stop when all ingredients are combined.

Note: While mixing, put teakettle of water on to boil for the bain-marie.

Set the cheesecake pan on a large piece of foil and pull up sides to form a bowl for the pan, pressing tightly to the sides. Pour filling in and spread with spatula.

Place the cheesecake into a pan large enough to hold boiling water half way up sides. Note: I may not do this next time. I don't have a large enough pan and some water always gets inside the foil...maybe from boiling too high? or don't use as much water. Be careful with this. The water seepage will make the bottom crust a little soggy if much gets inside the foil.

Note: I should have used the bottom half of the turkey roaster.

Bake for 1 hour to 1 hours and 15 minutes. I baked mine 1 hour and 9 minutes. You still want the center to jiggle. Let cool completely and refrigerate for at least 4 hours before serving. I do overnight.

Unmold and transfer to a cake plate. Spread topping over or just per serving (I do the latter). I also like just some reserved crumbs sprinkled over the top....or nothing at all.

Slice with a thin, non-serrated knife dipped in hot water. Wipe dry after each cut.


Warm Lemon Blueberries (or berries of choice)

1 pint berries
l lemon zested and juiced
2 T sugar (or more to taste)

Cook in small saucepan just until berries begin to break. Cool before spreading on cheesecake.

Happy eating! This is one of life's great treats......