Blue-Ribbon Cheesecake Recipe (2024)

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Blue Ribbon Cheesecake

By Charlotte on March 13, 2015 6:35 AM

By George Geary, author The Cheesecake Bible

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

Blue Ribbon Cheesecake

Serves 10 - 12

Preheat oven to 350°F.

9-inch cheesecake pan, ungreased, or springform pan with 3-inch sides, greased

Crust:

• 1 1/4 cups graham cracker crumbs
• 1/4 cup unsalted butter, melted

Filling:

• 4 packages (each 8 ounces) cream cheese, softened
• 1 1/4 cups granulated sugar
• 4 eggs
• 3 tablespoons freshly squeezed lemon juice
• 1 teaspoon vanilla extract

Topping:

• 1/2 cup sour cream
• 1/4 cup granulated sugar
• 1 tablespoon freshly squeezed lemon juice
• 1/2 teaspoon vanilla extract

Decoration:

• 2 cups fresh strawberries, sliced

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.

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George Geary, author The Cheesecake Bible

About the Author

George Geary teaches baking and cooking techniques at more than 100 cooking schools across North America every year. The Californiafood journalist is the author of The Complete Baking Cookbook; 500 Best Sauces, Salad Dressings, Marinades and More; and other cookbooks.

Recipe Excerpted from

The Cheesecake Bible*

Publisher: Robert Rose Inc.

Penned: Nov. 10, 2014

What's Inside: 200 creamy cheesecake recipes that can be easily made at home. You'll find heavenly desserts with flavors ranging from classic vanilla and chocolate to citrus and nut as well as savory appetizers like Three-Pepper Cheesecake. There're also ideas for no-bake delights, small cheesecakes and bars, and toppings and sauces (think Fresh Lemon Curd).

Designed to help you make the perfect cheesecake every time, this delicious collection is loaded with helpful hints (passion fruit is ripe when the skin is deeply wrinkled) and tasty recipe variations

Time Out: 268 pages

Available: $24.95 where books are sold

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* Courtesy of The Cheesecake Bible by George Geary 2014 © www.robertrose.ca. Reprinted from a free review copy with publisher permission.

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