A cooking and baking journal

Tried and True Recipe: Ultimate Cheesecake

It's been awhile since my last Tried and True recipe so I thought it was high time to write up a post featuring this concept. For those who need a refresher, Tried and True Recipes (TNT) are those great, no-fail recipes you reach for again and again. I was doing a series of TNT recipes last year and so if you want to check those out, I will be including a compiled list with all the links at the end of this post.

The recipe that is highlighted today is the Ultimate Cheesecake. I've done this one before, as you might remember, and really is foolproof as you're going to get. Which is no easy feat when considering it is cheesecake. Cheesecake can have all sorts of issues: lumpy filling, crumbly crust, holes, etc. Not with this recipe!

I first came upon this recipe when I was watching Tyler Florence's show, Tyler's Ultimate, for the first time. (Yeah, I guess it's been awhile!) His recipe is called The Ultimate Cheesecake and is topped with a decadent blueberry and lemon sauce that is really, really good (I've tried it once). I didn't include the sauce in my recipe and I did change a few things, just because my TNT series is all about the recipe's simplicity. But if you are looking for a cheesecake with that extra something something, here's Tyler's original recipe.

Now onto my recipe!

Ultimate Cheesecake
click here for printable recipe
Serves: 8


2 cups finely ground graham crackers (about 30 squares)
1 stick unsalted butter, melted

1 pound cream cheese, 2 (8-ounce) blocks, softened
3 eggs
1 cup sugar
1 pint sour cream
1 dash vanilla extract


Preheat oven to 325F.

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 non-stick 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.

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. 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 and vanilla. Periodically scrape down the sides of the bowl and the beaters. The batter should be well-mixed but not overbeaten. Pour the filling into the crust-lined pan and smooth the top with a spatula.

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. Enjoy!


List of past TNT recipes:

TNT Recipe: Turkey Dressing
TNT Recipe: Mashed Potatoes
TNT Recipe: Pizza Buns
TNT Recipe: Chicago Style Pizza
TNT Recipe: Favorite Brownies
TNT Recipe: Blueberry Pancakes
Tried and True Recipes Intro

No comments:

Post a Comment