Hello everybody, it’s me, Dave, welcome to my recipe page. Today, I will show you a way to prepare a special dish, ultimate cheesecake. It is one of my favorites food recipes. For mine, I am going to make it a bit tasty. This is gonna smell and look delicious.
Learn how to make Ultimate Cheesecake. This is the ULTIMATE Cheesecake recipe! It took lots of testing to get a perfectly smooth and tangy homemade cheesecake with NO CRACKS.
Ultimate Cheesecake is one of the most well liked of recent trending foods in the world. It’s appreciated by millions every day. It is easy, it’s fast, it tastes delicious. Ultimate Cheesecake is something that I’ve loved my whole life. They’re fine and they look fantastic.
To begin with this recipe, we have to prepare a few ingredients. You can have ultimate cheesecake using 10 ingredients and 3 steps. Here is how you cook that.
The ingredients needed to make Ultimate Cheesecake:
- Make ready 1 1/4 cups sugar
- Prepare 5 eggs
- Get 2 tbsp vanilla
- Take 2 tbsp lemon juice
- Take 2 cups All purpose flour
- Take 2 packs (8 oz) cream cheese
- Take 1 1/2 cups graham cracker crumbs
- Take 1/4 cup sugar
- Make ready 6 tablespoons butter, melted
- Prepare 2 pack (8 oz) whipped cream cheese
Unmold and transfer to a cake plate. Using a spatula spread a layer of Warm Lemon Blueberry topping over the surface. Angela Nilsen rises to the ultimate challenge - keeping a cheesecake creamy and decadent while making it healthier and lighter. This vanilla cheesecake recipe is always a hit.
Steps to make Ultimate Cheesecake:
- Heat oven to 325°F. In small bowl, mix crust ingredients; press in bottom of ungreased 10-inch springform pan. Bake 10 minutes. Cool 3 to 5 minutes.
- Meanwhile, in large bowl, beat both kinds of cream cheese, 1 1/4 cups sugar, 2 teaspoons vanilla and 2 tablespoons lemon juice with electric mixer on medium speed until smooth and well blended. On low speed, add eggs 1 at a time, beating well after each addition until blended. Add flour; beat until smooth
- Pour filling over crust. Bake 55 minutes. Cool on cooling rack 10 minutes. Meanwhile, in small bowl, mix sour cream layer ingredients. Spoon and spread sour cream mixture evenly over top of cheesecake. Bake 10 minutes longer. Run knife around edge of pan to loosen cheesecake. Cool completely on cooling rack, about 2 hours. Cover; refrigerate at least 3 hours or overnight. Before serving, remove side of pan. Garnish each serving with fresh strawberries and a drizzle of strawberry sundae syrup and a dollop of whipped cream. Store in refrigerator.
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