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The Ultimate Cheesecake

 

I’ve been enjoying this recipe for cheesecake for a few years. It’s simply the ultimate, as in Tyler Florence’s Ultimate Cheesecake.

Just by merely looking at the Wikipedia entry on cheesecake, I learned that there are many approaches to cheesecake from many countries , that cheesecakes were even being made in Greco-Roman times!

It appears that the version I’m showing you today follows the Ann Arbor-style of cheesecake. Cheesecake has to one of my favourite desserts. I love the sweet and sour one gets with each velvety taste.

Another thing I love about this recipe is that it also shows you how to make the blueberry topping. No more tinny fruit toppings here.

The next time you have to bring a food or dessert item as a host/hostess gift, try Tyler’s Ultimate Cheesecake…they’ll ask you for the recipe!

 

Ultimate Cheesecake

9 in. springform pan
 
Crust
1/4 stick of unsalted butter, melted
1 1/3 cups of ground Graham cracker cookies
 
Filling
2 8oz. bricks of cream cheese, softened
1 Tbsp corn starch
3 eggs
1 cup sugar
2 cups strained Greek yogurt (or sour cream)
zest of 1 lemon
splash of vanilla extract
 
 Pre-heated 350F
  1. Add your ground graham crackers into a mixing bowl and add your melted butter and mix until the crumbs are entirely coated by the butter.
  2. Lightly coat the bottom of a 9-inch springform pan and place your ground crumbs on the bottom and press the cookie crumbs down using the bottom of a measuring cup or a smooth glass bottom. Place in the fridge so that the crust sets.
  3. For the filling, add your softened cream cheese in a bowl and corn starch, beat with an electric hand mixer on low speed for a minute (until smooth and no lumps). Add the eggs, one at a time and continue to beat slowly. Add the sugar gradually and beat until creamy, for another minute or two.
  4. Add the Greek yogurt, zest and vanilla. Scrape down the sides of the bowl and the beaters on occasion until the batter is well-mixed but not overbeaten. Pour the cream cheese filling into the crust-lined springform pan and smooth the top with a spatula.
  5. Place the springform on a large piece of aluminum foil and fold the sides up around it. Place the cake in a roasting pan and carefully pour boiling water into the roasting pan (about halfway up the the cake). Bake for 55-60 minutes (middle rack) or until the cheesecake just slightly jiggles. Allow to cool in pan to room temperature.
  6. Cover and place in the fridge for at least four hours before serving. Loosen the springform pan and carefully remove the cheesecake and place on a serving plate.
  7. Use a sharp knife dipped in a glass of hot water when slicing each wedge of cake. Top with Sour Cherry Preserve, or other fruit preserve of your liking.

Pro Tip: You can sidestep the “water bath” by placing a roasting pan full of hot water on the rack below the cheesecake.

Bonus Pro Tip: Turn off the oven and allow the cheesecake in the oven for another 45 minutes. This step prevents cracks.

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27 Responses

  11. Mmm this looks delicious. Cheesecake is definitely one of my favorite desserts but I’m sad to say I’ve only made it once! I’ll have to give this recipe a try.

    Reply

  13. Peter — you’re an excellent cook and I’m sure this is an amazing cheesecake recipe, but my sister’s cheesecake is the best on the planet. Sorry. :-) I’ll pass this on to my sis and see what see says.

    Speaking of cheesecake, the best I’ve had was a sweet potato and caramel slice in one of the Distillery District restos.

    Paul

    Reply

  14. I am in love!
    And to think you advised me that buying cheesecake was ok, how can you think that after creating this! It look amazing and so much better thatn Tyler’s!

    Reply

  15. Val, blueberry is so much better than the usual cherry.

    Paul, have your sis send me the recipe…I’ll try it!

    Holler, there are good quality cheesecakes one can but but now, you have the know-how to make your own.

    Reply

  16. I do indeed, I have been bragging about your cheesecake on my blog and calling you sneaky! I am sticking with that!

    Reply

  17. No kidding! THE ULTIMATE! Look at that topping! I really enjoy Tyler’s cooking. I watch his TV show on food network all the time!
    Nice job Peter!

    Reply

  18. Cheesecakes are also my favorite, too. But I think I do something wrong with the base of cakes. The amount of butter for the base always seems too little to me whenever I try. And mine becomes like a dough with the amount of butter I use.

    To your experiences may I ask when the base of cheesecake comes out like crumbles is that the normal style?

    Reply

  19. Cor blimey! That is the queen of all cheesecakes! And with all that lovely blueberry topping… Would it survive in the post, do you think?

    Reply

  20. Bal, ensure your using butter (NOT margarine), that in fact you’re using graham cracker cookie crumbs and that you refrigerate the crust before adding the filling and then baking.

    Also, when baking a cheesecake, it’s important that you bake in a “bain marie” or water bath. That reduces/prevents cracking.

    Reply

  21. I see. My cheesecakes don’t crack. But I guess I use too much butter for the base. Coz when I look at pictures on cooking books I see that un-baked base forms loose crumbles (looser than mine :D )

    And thanks for the information. I will try bain marie next time to see the difference.

    Reply

  22. Happy 2008 Peter! This is a very good recipe. I agree with you about using fresh berries for the topping. It really makes a difference :)

    Reply

  24. Your cheesecake looks amazing! I really like the sound of the blueberry and lemon zest topping. I will have to try baking the next cheesecake that I make in a water bath.

    Reply

  25. oh my god, does this look good. i love the trails of blueberry filling down the side of the cake. Yum!

    Reply

  26. This cheesecake sounds amazing Peter. I’ve never tried a cheesecake I didn’t like. A slice of this cheesecake with the blueberry sauce would make me even happier though.

    Reply

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