"The first zucchini I ever saw I killed it with a hoe."--John Gould, Monstrous Depravity, 1963

Best Ever Cheesecake Recipe

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This recipe for Best Ever Cheesecake, by , is from The Jones Family Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Jared Williams
Added: Wednesday, July 1, 2009

Category:
Category:

Ingredients:  
Ingredients:  
2 cups finely ground graham crackers (about 30)
1/2 teaspoon ground cinnamon
1 stick unsalted butter, melted
1 pound cream cheese (two 8 ounce blocks) softened
3 eggs
1 cup sugar
1 pint sour cream
1 lemon, zested
1 dash vanilla extract

Lemon blueberry topping:
1 pint blueberries
1 lemon, zested and juiced
2 tablespoon sugar

Directions:
Directions:
Preheat oven to 325. In mixing bowl, combine crackers, cinnamon, and butter with a fork until evenly mixed. Spray bottom and sides of springform pan with non-stick cooking spray. Pour crumb mixture in pan and press down into bottom and up the sides of pan, about an inch. Use bottom of a glass to make smooth. Refrigerate for 5 minutes. In bowl of electric mixer, beat cream cheese on low speed until smooth, about a minute. Add eggs one at a time while beating slowly, until all are combined. Gradually add sugar and continue beating until creamy, about 2 minutes. Add sour cream, lemon zest, and vanilla, scraping sides of bowl. Mix well but do not overbeat. Pour filling into the refrigerated crust and smooth top with spatula. Set pan on a large piece of aluminum foil and fold up the sides around the pan. Place in a large roasting pan. Pour boiling water in roasting pan about half way up sides of springform pan. Bake about 45 minutes. Cake center will jiggle. Do not overcook. Cool in pan for 30 minutes. Chill in refrigerator, covered loosely, for at least 4 hours. Loosen the cheesecake from the sides of the pan by running a metal spatula around sides. Unmold and transfer to a cake plate. Spread warm lemon blueberry topping on top of cheesecake and serve.

For BLUEBERRY TOPPING- In small saucepan combine blueberries, lemon, and sugar. Simmer over low heat for five minutes. Cool before spreading on cake.

Number Of Servings:
Number Of Servings:
8
Preparation Time:
Preparation Time:
1 hour

 

 

 

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