Saturday, March 26, 2011


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

Tyler's Ultimate Cheesecake (Tyler Florence)

Preheat oven to 325°


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......


  1. Have I told you lately that I love you?? *swoon*

    I used to have the world's most wonderful cheesecake recipe, given to me by a friend 20 or so years ago. Then kids happened to it and I've been searching for a recipe to replace it ever since. This one looks really, really close to what I remember. I'll have to taste test it to be sure, of course. I'm drooling all over myself! Cheesecake is my special weakness. Like chocolate and diamonds are to some women, cheesecake is to me.

  2. I really liked how the graham cracker crust rose up and curled, embracing that luscious looking filling. *drool*

  3. Oh Glenda ~ That sounds rather easy and delicious. I'll have to give this a try for sure. Thanks for posting the recipe.


  4. My grandaughter loves cheese cake I will have to make this for her. Thanks so much for sharing. Blessings jane

  5. What? Don't have the sides uneven? But Glenda, I REEEEEEEEEEEEAAAAAAAALLLLLLLY liked how it looked that way!

    Thanks for posting the recipe. I love you too.

  6. I thought the cheesecake looked great. I bet not a bite is thrown away. That's the real test of whether or not something is good.

    The cheesecake recipe sounds delicious. I've saved it and may make it some day. I'm not big on baking but that would be worth it. Just one little bite........