Days 354 & 355: The "Ultimate" Cheesecake

Thursday night (Day 354) I used the pecorino crackers I made recently as a salad topping and then crumbled in our leftover soup.  We had leftover zuppa Toscana and "zesty" green salads topped with lemon zest, freshly cracked black pepper, pecorino crackers, and parmesan peppercorn dressing.  Soup and salad suppers are a great way for us to use up leftovers, enjoy a "lighter" option for dinner, but still feel satisfied!

Friday night was Randy's first "official" birthday celebration.  We had some friends over and enjoyed some meatball subs and cheesecake for dessert.  Cheesecake is Randy's favorite cake, or dessert in general.  Since the beginning of our relationship, every year for Randy's birthday he's requested cheesecake.  Sometimes it's red velvet cheesecake, sometimes raspberry, sometimes plain.  But I've never wanted to put candles in a cheesecake!  haha  I usually make him 2 cakes; sometimes on the same night!  This year, we had cheesecake with friends and then we'll have birthday cake tomorrow night with family.

Here's the recipe for cheesecake that I love to use...

Ultimate Cheesecake (Tyler Florence)

2 cups graham crackers (18 squares)
1 stick of butter, melted
1/2 tsp cinnamon
16 oz cream cheese, softened
1 pint sour cream
1 cup of sugar
zest of 1 lemon
3 eggs
dash of vanilla

For the crust, pulse the graham crackers, cinnamon, and melted butter in a food processor until the crackers are completely crumbled and moistened.  Spray an 8-inch spring-form pan with cooking spray and spread the crumbles evenly throughout the bottom and slightly up the sides of the pan.  Refrigerate to "set" for 5 minutes.
In the bowl of an electric mixer (or you can use a hand mixer), beat the cream cheese on low for 1 minute until smooth.  Add the eggs, 1 at a time and beat slowly until combined.  Gradually add the sugar and beat until creamy.  Add the sour cream, lemon zest, and vanilla.  Mix well, but do not over beat the batter.  Pour the filling into the crust-lined pan and smooth out the top with a spatula.
Wrap the bottom and sides of the pan with tin foil and place in a roasting pan.  Pour boiling water in the roasting pan until it comes about half way up the sides of the spring-form pan.  The foil will prevent water from seeping into the cheesecake.  Bake at 325* for 45 minutes.  Do not open the oven while the cheesecake bakes.  Let the cheesecake cool in the water-filled roasting pan for 30 minutes.  The cheesecake will still jiggle a bit, but will firm up when refrigerated.  Be careful not to overbake.  Refrigerate for at least 4 hours.
I like to top my cheesecake with fruit, especially strawberries.  I use frozen strawberries, and warm them in a saucepan with a bit of sugar.  Randy sometimes likes to drizzle caramel sauce on his cheesecakes.  Whatever your topping preference, this cheesecake is perfect and delicious!