Description
This classic cheesecake recipe features a buttery graham cracker crust and a rich, creamy filling made with full-fat cream cheese, eggs, and heavy cream. Baked in a water bath to ensure a smooth, crack-free texture, this indulgent dessert is perfect for special occasions or any time you crave a decadent treat.
Ingredients
For the Crust
- 2 cups (198 grams) graham cracker crumbs
- 1/3 cup (67 grams) sugar
- 7 tablespoons (99 grams) butter, melted
For the Cheesecake Filling
- 5 blocks full-fat cream cheese (40 ounces total), room temperature
- 1 and 1/2 cups (300 grams) granulated sugar
- 1 Tablespoon pure vanilla extract
- 5 large eggs, room temperature
- 3 large egg yolks, room temperature
- 1/2 cup (113 ml) heavy cream, room temperature (use an extra 1/4 cup for even creamier cheesecake)
Instructions
- Prepare the Crust: Preheat your oven to 350°F (175°C) and lightly spray a 9-inch springform pan with non-stick spray. Wrap the bottom and sides of the pan with several layers of heavy-duty tinfoil to prevent water from leaking in during the water bath. In a large bowl, mix the graham cracker crumbs, sugar, and melted butter until combined. Press the mixture firmly into the bottom of the prepared pan.
- Bake the Crust: Bake the crust in the preheated oven for 8 minutes. Remove and place on a cooling rack while preparing the filling.
- Make the Filling: Using a high-power blender, food processor, stand mixer with whisk attachment, or hand mixer in a large bowl, beat the softened cream cheese until completely smooth, scraping the bowl as needed. Add the sugar and vanilla extract and continue to beat until smooth. Gradually add the eggs and yolks one at a time, beating well after each addition. Finally, incorporate the heavy cream and mix just until combined.
- Assemble and Smooth: Pour the cream cheese filling into the partially baked crust and smooth the top evenly using a silicone spatula.
- Prepare the Water Bath: Place the springform pan with the cheesecake into a large, deep pan. Pour about 2 inches of hot water into the larger pan, creating a water bath to encourage even baking and prevent cracks.
- Bake the Cheesecake: Carefully place the entire setup in the oven and bake for 1 hour and 10 minutes. After baking, turn the oven off and let the cheesecake sit inside the oven with the door closed for 45 minutes; the center should still have a slight jiggle.
- Cool and Chill: Remove the cheesecake from the oven, and gently run a knife around the edges to loosen it from the sides. Place the pan on a cooling rack to come to room temperature, then loosely cover and refrigerate for at least 8 hours or overnight to set fully.
- Storage: Keep the cheesecake covered in the refrigerator for up to 5 days. It can be frozen for up to 2 months; thaw overnight in the refrigerator before slicing and serving.
Notes
- Using room temperature ingredients helps achieve a smooth, lump-free batter.
- Wrapping the pan with several layers of heavy-duty foil is essential for preventing water leaks during the water bath.
- An extra 1/4 cup of heavy cream can be added for an even creamier texture.
- Allowing the cheesecake to sit in the turned-off oven helps prevent cracking by cooling it gently.
- For best results, chill the cheesecake overnight to develop full flavor and firm texture.
- Use a silicone spatula to smooth the top evenly to avoid air bubbles.
- Prep Time: 20 minutes
- Cook Time: 1 hour 18 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
