Tyler Florence’s Ultimate Cheesecake

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Tyler Florence

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Ingredients

2 cups finely ground graham crackers(about 30 squares)

1/2 teaspoon ground cinnamon

1 stick unsalted butter, melted

1 pound cream cheese, 2 (8-ounce) blocks, softened

3 eggs

1 cup sugar

1 pint sour cream (16 oz)

1 lemon, zested

1 dash vanilla extract

1 pint blueberries

1 lemon, zested and juiced

2 tablespoons sugar

Preparation

1.

The graham cracker crust is refrigerated for five minutes rather than blind-baked

2.

Sweet, I get annoyed with blind-baking

3.

I made a full recipe and used the recommended 8 inch springform pan

4.

The crust was easy to smoosh down on the bottom and up the sides

5.

The filling has a 1:1 ratio of cream cheese and sour cream, eggs, moderate sugar, lots of lemon zest, and a hint of vanilla

6.

It’s so easy to put together, even a person who claims to have no skills in the kitchen could get this done

7.

The cheesecake is baked in a water bath at 325 degrees, Tyler says for 45 minutes

8.

I did bake mine a little longer, more like 55-60 minutes after reading some of the reviews on foodnetwork.com

9.

The cheesecake will still be pretty jiggly after it’s time in the oven, that is how it’s supposed to be

10.

Don’t worry, it will firm up

11.

I refrigerated mine overnight.

View instructions at
Tyler Florence

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