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Taste: Tangy and sweet, with a burst of freshness from the raspberry topping. Texture: Ridiculously smooth, creamy, and luscious with a nice contrast from the buttery crunchy crust. Ease: Definitely doable, and I've included a ton of extra tips in that free cheesecake guide above. You can cook Ultimate Cheesecake using 10 ingredients and 3 steps. Here is how you achieve it.

Ingredients of Ultimate Cheesecake

1. It's 1 1/4 cups of sugar.
2. Prepare 5 of eggs.
3. You need 2 tbsp of vanilla.
4. Prepare 2 tbsp of lemon juice.
5. You need 2 cups of All purpose flour.
6. It's 2 packs (8 oz) of cream cheese.
7. You need 1 1/2 cups of graham cracker crumbs.
8. You need 1/4 cup of sugar.
9. You need 6 tablespoons of butter, melted.
10. You need 2 pack (8 oz) of whipped cream cheese.

Cons: Requires patience between the baking, cooling. 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.

Ultimate Cheesecake instructions

1. Heat oven to 325°F. In small bowl, mix crust ingredients; press in bottom of ungreased 10-inch springform pan. Bake 10 minutes. Cool 3 to 5 minutes..
2. Meanwhile, in large bowl, beat both kinds of cream cheese, 1 1/4 cups sugar, 2 teaspoons vanilla and 2 tablespoons lemon juice with electric mixer on medium speed until smooth and well blended. On low speed, add eggs 1 at a time, beating well after each addition until blended. Add flour; beat until smooth.
3. Pour filling over crust. Bake 55 minutes. Cool on cooling rack 10 minutes. Meanwhile, in small bowl, mix sour cream layer ingredients. Spoon and spread sour cream mixture evenly over top of cheesecake. Bake 10 minutes longer. Run knife around edge of pan to loosen cheesecake. Cool completely on cooling rack, about 2 hours. Cover; refrigerate at least 3 hours or overnight. Before serving, remove side of pan. Garnish each serving with fresh strawberries and a drizzle of strawberry sundae syrup and a dollop of whipped cream. Store in refrigerator..

Crust: In a medium bowl, combine graham cracker crumbs and sugar. Add melted butter; stir to combine. 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.