Recipe: Blue Ribbon Cheesecake

Blue Ribbon Cheesecake

Serves 10 to 12

Blue Ribbon Cheesecake I have won awards with this recipe, also affectionately called "Patty's Favorite Cheesecake" after my Mom, my biggest fan.

Preheat oven to 350 degrees F. (180 degreees C.)

9-inch (23 cm) cheesecake pan, ungreased, or springform pan with 3-inch (7.5 cm) sides, greased.

CRUST
1-1/4 cups (300 mL) graham cracker crumbs
1/4 cup (50 mL) unsalted butter, melted

FILLING
4 packages (each 8 oz/250 g) cream cheese, softened
1-1/4 cups (300 mL) granulated sugar
4 eggs
3 tbsp (45 mL) fresh lemon juice
1 tsp (5 mL) vanilla

TOPPING
1/2 cup (125 mL) sour cream
1/4 cup (50 mL) granulated sugar
1 tbsp (15 mL) fresh lemon juice
1/2 tsp (2 mL) vanilla

DECORATION
2 cups (500 mL) fresh strawberries, sliced

1. CRUST: In a medium bowl, combine graham cracker crumbs and butter. Press into bottom of cheesecake pan and freeze.

2. FILLING: In a large mixer bowl, beat cream cheese and sugar on medium-high speed for 3 minutes. Add eggs, one at a time, beating after each addition. Stir in lemon juice and vanilla. Pour over frozen crust. Bake in preheated oven for 45 to 55 or until the top is light brown and the center has a slight jiggle to it. Cool on the counter for 10 minutes (do not turn the oven off). The cake will sink slightly.

3.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. Cool on a rack for 2 hours. Cover with plastic wrap and refrigerate for at least 6 hours before decorating.

4. DECORATION: Top with sliced strawberries when completely chilled.

TIPS
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 prior to use and then decorate.

VARIATION
If fresh berries are not available, spread 1 cup (250 mL) strawberry preserves on top.

Buy the Book!

from:
125 Best Cheesecake Recipes
by George Geary
Publisher: Robert Rose
Paperback, 192 pages
Price U.S. $18.95
Price Canada: $19.95
ISBN: 0778800547
Recipe reprinted by permission.