Campari Cheesecake Food

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THE ULTIMATE CHEESECAKE



The Ultimate Cheesecake image

Bake Tyler Florence's Ultimate Cheesecake recipe from Food Network for a zesty-sweet classic topped with warm lemon blueberries.

Provided by Tyler Florence

Categories     dessert

Time 5h45m

Yield 6 to 8 servings

Number Of Ingredients 13

2 cups finely ground graham crackers (about 30 squares)
1/2 teaspoon ground cinnamon
1 stick unsalted butter, melted
1 pound cream cheese, two 8-ounce blocks, softened
3 eggs
1 cup sugar
1 pint sour cream
1 lemon, zested
1 dash vanilla extract
Warm Lemon Blueberry Topping, recipe follows
1 pint blueberries
1 lemon, zested and juiced
2 tablespoons sugar

Steps:

  • Preheat the oven to 325 degrees F.
  • For the Crust:
  • In a mixing bowl, combine the ingredients with a fork until evenly moistened. Lightly coat the bottom and sides of an 8-inch springform pan with non-stick cooking spray.
  • Pour the crumbs into the pan and, using the bottom of a measuring cup or the smooth bottom of a glass, press the crumbs down into the base and 1-inch up the sides. Refrigerate for 5 minutes.
  • For the Filling:
  • In the bowl of an electric mixer, beat the cream cheese on low speed for 1 minute until smooth and free of any lumps. Add the eggs, 1 at a time, and continue to beat slowly until combined. Gradually add sugar and beat until creamy, for 1 to 2 minutes.
  • Add sour cream, lemon zest, and vanilla. Periodically scrape down the sides of the bowl and the beaters. The batter should be well-mixed but not over-beaten. Pour the filling into the crust-lined pan and smooth the top with a spatula.
  • Set the cheesecake pan on a large piece of aluminum foil and fold up the sides around it. Place the cake pan in a large roasting pan. Pour boiling water into the roasting pan until the water is about halfway up the sides of the cheesecake pan; the foil will keep the water from seeping into the cheesecake. Bake for 45 minutes. The cheesecake should still jiggle (it will firm up after chilling), so be careful not to overcook. Let cool in pan for 30 minutes. Chill in the refrigerator, loosely covered, for at least 4 hours. Loosen the cheesecake from the sides of the pan by running a thin metal spatula around the inside rim. Unmold and transfer to a cake plate. Using a spatula spread a layer of Warm Lemon Blueberry topping over the surface.
  • Slice the cheesecake with a thin, non-serrated knife that has been dipped in hot water. Wipe dry after each cut.
  • In a small saucepan add all the ingredients and simmer over medium heat for 5 minutes or so until the fruit begins to break down slightly. Leave to cool before spreading on cheesecake.

CAMPARI CHEESECAKE



Campari Cheesecake image

Make and share this Campari Cheesecake recipe from Food.com.

Provided by andypandy

Categories     Cheesecake

Time 3h15m

Yield 10 serving(s)

Number Of Ingredients 15

1/3 cup melted butter
1 3/4 cups crushed graham cracker crumbs
8 ounces cream cheese
2/3 cup plain yogurt
2/3 cup whipping cream
1 pint grapefruit, zest of
1 pink grapefruit, juice of
1/3 cup campari
4 teaspoons unflavored gelatin
2 tablespoons water
2 whole eggs
1/4 cup sugar
2 pink grapefruit
2 kiwi
4 maraschino cherries, sliced

Steps:

  • Grease and 8 inch springform pan.
  • Melt butter and mix with crumbs.
  • Press into the pan.
  • Set aside.
  • Beat cream cheese, yogurt and whipping cream until smooth.
  • Beat in the zest, juice and Campari.
  • Combine the gelatin with water and simmer until dissolved.
  • Cool slightly.
  • Stir into the whipped mixture.
  • Beat eggs with sugar until thick and holds a ribbon.
  • Fold into mixture.
  • Spoon into prepared crust.
  • Refrigerate 4 hours.
  • Garnish with grapefruit segments, sliced kiwi and cherries.

Nutrition Facts : Calories 326.3, Fat 22.8, SaturatedFat 12.8, Cholesterol 97.8, Sodium 225.5, Carbohydrate 26.6, Fiber 1.7, Sugar 16.5, Protein 5.8

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