Best Cheesecake Recipe
User Reviews
5
Best Cheesecake Recipe
Description
The recipe begins by preparing a graham cracker crust combining crumbs, sugar, and melted butter, pressed firmly into a springform pan and briefly baked to set. The filling mixes softened cream cheese with sugar and vanilla until smooth, then eggs and yolks are added carefully to maintain creaminess. Heavy cream contributes to the cheesecake’s velvety texture.
Baking the cheesecake in a water bath wrapped in heavy-duty foil helps control oven heat and moisture, preventing cracking and ensuring even cooking. The result is a dense yet creamy cake with a mild vanilla flavor and subtly sweet crust.
This cheesecake is often chilled thoroughly before serving to develop its firm, sliceable texture. It pairs well with fruit toppings or sauces but is satisfying on its own. Using room temperature ingredients and careful mixing improves the final smoothness. The recipe can be adapted by adjusting cream quantities for even creamier results.
Ingredients
For the Crust:
- 2 cups graham cracker crumbs 198 grams
- 1/3 cup sugar 67 grams
- 7 tablespoons butter 99 grams, melted
For the Creamy Cheesecake:
- 5 cream cheese room temperature, full-fat, blocks, 40 ounces total
- 1 granulated sugar 1/2 cup (300 grams
- 1 Tablespoon vanilla extract pure
- 5 large egg room temperature
- 3 large egg room temperature, yolk
- 1/2 cup (113ml) heavy cream room temperature (Use an extra 1/4 cup for even creamier cheesecake)
Instructions
For the Crust:
- Preheat oven to 350 degrees (F). Lightly spray a 9" springform pan with non-stick spray.
- Wrap the bottom and sides of the pan with heavy duty tinfoil. I recommend doing several diligent layers here to ensure no water creeps through when you place the pan in the water bath. Set pan aside.
- In a large bowl, combine graham cracker crumbs, sugar, and melted butter; stir well to combine. Firmly pat the mixture into the prepared pan.
- Bake in preheated oven for 8 minutes. Place partially baked crust on a cooling rack and set aside while you prepare the filling.
For the Creamy Cheesecake Filling:
- In the body of a high power blender, food processor, stand mixer fitted with the whisk attachment, or in a very large bowl using a hand held mixer, beat the softened cream cheese until completely smooth, scraping the bowl as needed.
- Add sugar and vanilla and beat smooth, scraping down the sides and bottom of bowl as needed. Add in the eggs and yolks, one at a time, beating well after each addition.
- Add in the cream and beat until it's just incorporated in the batter.
- Pour filling into prepared crust and, using a silicone spatula, smooth the top.
- Place the cheesecake pan into a large, deep pan. Fill the pan with 2 inches of hot water. This is your water bath and will help ensure your cheesecake comes out crack free.
- Carefully place the pan in the oven and bake for 1 hour and 10 minutes. Turn oven off and let the cheesecake sit, undisturbed, for 45 minutes, inside the oven with the door shut. The cheesecake should be still slightly wiggly.
- Remove cake from oven and gently run a knife very around the edge of the cake. Place the cheesecake pan on a cooling rack and cool completely, then loosely cover the pan with saran wrap and chill for at least 8 hours.
- Cheesecake will keep, covered in the fridge, for 5 days. Cheesecake may be frozen for 2 months. Thaw overnight before slicing.
User Reviews
Overall Rating
5
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