Best Creamy Cheesecake Dessert (Print Version)
# Ingredients:
→ Crust
01 -
198 grams graham cracker crumbs
02 -
67 grams granulated sugar
03 -
99 grams butter, melted
→ Cheesecake Filling
04 -
1134 grams full-fat cream cheese, room temperature (5 blocks)
05 -
300 grams granulated sugar
06 -
1 tablespoon pure vanilla extract
07 -
5 large eggs, room temperature
08 -
3 large egg yolks, room temperature
09 -
113 ml heavy cream, room temperature (use an additional 1/4 cup for a creamier texture)
# Instructions:
01 -
Preheat oven to 350°F (175°C). Lightly spray a 9-inch springform pan with non-stick spray. Wrap the bottom and sides of the pan with heavy duty tinfoil, using several layers to prevent water from seeping in. In a large bowl, combine graham cracker crumbs, sugar, and melted butter; stir until mixed. Firmly pat the mixture evenly into the prepared pan. Bake for 8 minutes, then set aside to cool.
02 -
In a high-powered blender, food processor, stand mixer with the whisk attachment, or a large bowl with a hand mixer, beat softened cream cheese until completely smooth, scraping the bowl as needed. Add sugar and vanilla extract, beating until incorporated. Gradually beat in eggs and yolks, one at a time, scraping the sides as needed. Mix in heavy cream until just incorporated.
03 -
Pour the cheesecake filling into the prepared crust, smoothing the surface with a silicone spatula. Place the springform pan into a large, deep roasting pan and fill the roasting pan with 2 inches of hot water to create a water bath. Carefully transfer to the oven and bake for 70 minutes. Turn the oven off and let the cheesecake sit inside the oven with the door closed for 45 minutes until slightly wiggly in the center.
04 -
Remove from the oven and gently run a knife around the edge to loosen the cheesecake. Place the pan on a cooling rack until fully cooled. Cover loosely with plastic wrap and refrigerate for at least 8 hours, or overnight, before serving.
05 -
Store covered in the refrigerator for up to 5 days. Cheesecake can also be frozen for up to 2 months; thaw overnight in the refrigerator before serving.
# Notes:
01 -
Use a water bath to prevent cracks in the cheesecake during baking.
02 -
Allow plenty of time for chilling to achieve the perfect texture.