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The Best Cheesecake Recipe

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★★★★★

4.9 from 52 reviews

This classic cheesecake recipe delivers a rich, creamy dessert with a perfect graham cracker crust. The smooth filling is made from full-fat cream cheese, eggs, sugar, and cream, baked in a water bath to ensure a crack-free, velvety texture. Ideal for any occasion, this cheesecake is baked slowly and chilled overnight for the best flavor and consistency.

Ingredients

Scale

For the Crust

  • 2 cups (198 grams) graham cracker crumbs
  • 1/3 cup (67 grams) sugar
  • 7 tablespoons (99 grams) butter, melted

For the Creamy 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

  1. Prepare the Crust: Preheat your oven to 350°F (175°C) and lightly spray a 9-inch springform pan with non-stick spray. Thoroughly wrap the bottom and sides of the pan with multiple layers of heavy-duty foil to prevent water leakage during baking.
  2. Mix the Crust: In a large bowl, combine graham cracker crumbs, sugar, and melted butter. Stir well until the mixture is evenly combined. Firmly press the mixture into the bottom and slightly up the sides of the prepared pan to form an even crust.
  3. Bake the Crust: Bake the crust in the preheated oven for 8 minutes. Remove and place it on a cooling rack while preparing the filling.
  4. Make the Cheesecake Filling: Using a high-powered blender, food processor, stand mixer with whisk attachment, or hand mixer, beat the softened cream cheese until completely smooth, scraping down the bowl as needed to ensure no lumps remain.
  5. Add Sugar and Vanilla: Beat in the granulated sugar and pure vanilla extract until fully incorporated, again scraping the bowl to maintain smoothness.
  6. Incorporate Eggs and Yolks: Add eggs one at a time, beating well and thoroughly after each addition. Then add the egg yolks and beat until smooth.
  7. Add Heavy Cream: Pour in the heavy cream and beat just until it is combined into the batter, avoiding overmixing to maintain a creamy texture.
  8. Assemble and Smooth: Pour the cheesecake filling onto the baked crust and use a silicone spatula to smooth the top evenly.
  9. Prepare Water Bath: Place the springform pan into a larger, deep baking pan and fill the larger pan with 2 inches of hot water. This water bath will help prevent cracking and ensure even baking.
  10. Bake the Cheesecake: Carefully place the entire setup in the oven and bake for 1 hour and 10 minutes. Afterwards, turn off the oven and let the cheesecake sit inside, undisturbed with the door closed, for 45 minutes. The cheesecake should still have a slight jiggle.
  11. Cool and Chill: Remove the cheesecake from the oven. Run a knife gently around the edge to loosen it from the sides of the pan. Transfer to a cooling rack and let cool to room temperature completely. Then cover loosely with plastic wrap and refrigerate for at least 8 hours, preferably overnight.
  12. Serve and Store: Keep the cheesecake covered in the refrigerator for up to 5 days. For longer storage, you can freeze it for up to 2 months; thaw overnight in the refrigerator before serving.

Notes

  • Room temperature ingredients are crucial for a smooth batter.
  • Use multiple layers of foil to prevent water leakage during the water bath baking.
  • Do not overmix after adding cream to avoid incorporating too much air which can cause cracks.
  • The water bath helps maintain even baking temperature and prevents cracks.
  • Chill the cheesecake thoroughly to allow it to set properly for smooth slicing.
  • Optionally, add an extra 1/4 cup of heavy cream for an even creamier texture.
  • You can decorate the cheesecake with fruit, chocolate, or toppings of your choice before serving.

Keywords: cheesecake, classic cheesecake, creamy cheesecake, baked cheesecake, graham cracker crust, water bath cheesecake

Find it online: https://foodbylina.com/the-best-cheesecake-recipe/