Description
This classic cheesecake recipe delivers a rich, creamy, and perfectly smooth dessert with a buttery graham cracker crust. Baked in a water bath to prevent cracking, this decadent treat is ideal for special occasions or whenever a luscious dessert is desired.
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 (plus extra 1/4 cup for even creamier cheesecake, optional)
Instructions
- Preheat and Prepare Pan: Preheat oven to 350°F (175°C). Lightly spray a 9″ springform pan with non-stick spray. Wrap the bottom and sides of the pan with multiple layers of heavy-duty tinfoil to prevent water seepage during the water bath baking. Set aside.
- Make the Crust: In a large bowl, combine graham cracker crumbs, sugar, and melted butter. Mix thoroughly and firmly press the mixture into the bottom of the prepared pan. Bake the crust for 8 minutes, then remove and let cool on a cooling rack.
- Prepare the Filling: Using a stand mixer with a whisk attachment, high-powered blender, food processor, or hand mixer, beat the softened cream cheese until completely smooth, scraping the bowl as needed to ensure no lumps.
- Add Sugar and Vanilla: Add granulated sugar and vanilla extract to the cream cheese and beat until smooth, scraping down the sides frequently.
- Incorporate Eggs and Yolks: Add eggs and egg yolks one at a time, beating well after each addition to ensure a smooth batter.
- Mix in Cream: Add the heavy cream and beat just until combined to keep the batter smooth and creamy.
- Assemble and Smooth: Pour the cheesecake filling over the pre-baked crust and smooth the top evenly using a silicone spatula.
- Set Up Water Bath: Place the springform pan into a large, deep roasting pan. Pour in about 2 inches of hot water to create a water bath, which helps prevent cracking.
- Bake the Cheesecake: Carefully place the pan in the preheated oven. Bake for 1 hour and 10 minutes until the edges are set but the center slightly jiggles.
- Cool in Oven: Turn off the oven and leave the cheesecake inside with the door closed for 45 minutes to finish setting gently.
- Remove and Chill: Remove the cheesecake from the oven and run a knife around the edges to loosen it from the pan. Cool completely on a rack, then loosely cover with plastic wrap and refrigerate for at least 8 hours to fully set.
- Storage: Keep the cheesecake covered in the refrigerator for up to 5 days or freeze for up to 2 months. When frozen, thaw overnight in the refrigerator before serving.
Notes
- Ensure all dairy and eggs are at room temperature to achieve a smooth batter and prevent cracking.
- Wrapping the springform pan well with foil is crucial to avoid water leaking in during the water bath baking.
- Do not overbeat the batter once the eggs are added to avoid incorporating excess air that can cause cracks.
- The water bath keeps the baking temperature gentle and humidified to create a creamy texture and crack-free surface.
- For an even creamier texture, add an extra 1/4 cup heavy cream as suggested.
- Letting the cheesecake cool gradually in the oven helps prevent sudden temperature changes that cause cracks.
- Use a clean, warm knife to slice the cheesecake for the neatest cuts.
- Prep Time: 30 minutes
- Cook Time: 1 hour 10 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
