Blue Ribbon Cheesecake
We know why this is called the Blue Ribbon Cheesecake - it has all of the qualities of a winner! This basic cheesecake is a great place to start if you're a newbie to baking your own cheesecakes. The recipe went together quickly, lofted nicely, and tasted just how we thought a cheesecake should taste. Taken from The Cheesecake bible by George Geary.
Share Your Personal Recipes
You can now share your personal recipes with the MyRecipes Community by making a new or existing recipe "Public".
Go to My Recipe File
- Preheat oven to 350F (180C)
- 9-inch (23 cm) cheesecake pan, ungreased, or springform pan with 3-inch (7.5 cm) sides, greased
- 1-1/4 cups graham cracker crumbs (300 ml)
- 1/4 cup unsalted butter (50 ml)
- 4 packages cream cheese (8 oz/250g each)
- 1-1/4 cups granulated sugar (300 ml)
- 4 eggs
- 3 tbsp freshly squeezed lemon juice (45 ml)
- 1 tsp vanilla extract (5 ml)
- 1/2 cup sour cream (125 ml)
- 1/4 cup granulated sugar (50 ml)
- 1 tbsp freshly squeezed lemon juice (15 ml)
- 1/2 tsp vanilla extract ( 2 ml)
- 2 cups fresh strawberries, sliced (500 ml)
- 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.
- 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.
- If fresh berries are not available, spread 1 cup (250 ml) strawberry preserves on top.
This recipe is a personal recipe added by BrendaWoodford and has not been tested or endorsed by MyRecipes.
Only you will be able to view, print, and edit this note.Add Note