Info
- Course: Dessert
- Skill Level: Moderate
- Cost: Moderate
- Favorited: 9 Times
Can be made ahead of time.
Blue Ribbon Cheesecake
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Recipe
I have won numerous awards with this recipe, also affectionately called "Patty’s Favorite Cheesecake" after my mom, my biggest fan.
Yield :
Serves 10 to 12
Ingredients
For the Crust:
- 1¼ cups (300 mL) graham cracker crumbs
- ¼ cup (50 mL) unsalted butter, melted
For the Filling:
- 4 packages (each 8 oz/250 g) cream cheese, softened
- 1¼ cups (300 mL) granulated sugar
- 4 eggs
- 3 tbsp (45 mL) freshly squeezed lemon juice
- 1 tsp (5 mL) vanilla extract
For the Topping:
- ½ cup (125 mL) sour cream
- ¼ cup (50 mL) granulated sugar
- 1 tbsp (15 mL) freshly squeezed lemon juice
- ½ tsp (2 mL) vanilla extract
For the Decoration:
- 2 cups (500 mL) fresh strawberries, sliced
Equipment:
- 9-inch (23 cm) cheesecake pan, ungreased, or springform pan with 3-inch (7.5 cm) sides, greased
Directions
Preheat oven to 350°F (180°C)
1. Crust: In a bowl, combine graham cracker crumbs and butter. Press into bottom of cheesecake pan and freeze.
2. Filling: In a mixer bowl fitted with paddle attachment, beat cream cheese and sugar on medium-high speed until very smooth, for 3 minutes. Add eggs, one at a time, beating after each addition. Mix in lemon juice and vanilla.
3. Pour over frozen crust, smoothing out to sides of pan. Bake in preheated oven until top is light brown and center has a slight jiggle to it, 45 to 55 minutes. Let cool on the counter for 10 minutes (do not turn the oven off). The cake will sink slightly.
4. Topping: In a small bowl, combine sour cream, sugar, lemon juice and vanilla. Pour into center of cooled cake and spread out to edges. Bake for 5 minutes more. Let cool in pan on a wire rack for 2 hours. Cover with plastic wrap and refrigerate for at least 6 hours before decorating or serving.
5. Decoration: Top with sliced strawberries when completely chilled.
Variation:
If fresh berries are not available, spread 1 cup (250 mL) strawberry preserves on top.
Notes
Zest lemons and limes before juicing and freeze the zest for another recipe.
This cheesecake freezes well for up to 4 months before decorating. Defrost in the refrigerator the day before use and then decorate.
© 2008 George Geary
Note from Cookstr's Editors
Nutritional information is based on 12 servings.
Nutritional Information
Nutrients per serving (% daily value)
480kcal (24%)
102mg (10%)
19mg (31%)
350mcg RAE (12%)
203mg
16mg
8g
32g
1g
38g
169mg (56%)
328mg (14%)
19g (94%)
34g (53%)
1mg (6%)
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