Print

The Best Cheesecake Recipe

Print Recipe

★★★★★

4.5 from 121 reviews

This classic and creamy cheesecake recipe features a buttery graham cracker crust and a rich, smooth cream cheese filling baked in a water bath for a perfectly crack-free texture. Ideal for dessert lovers, this indulgent cheesecake is simple to make and results in a luxurious treat that’s sure to impress.

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
  • 1½ cups (300 grams) granulated sugar
  • 1 tablespoon pure vanilla extract
  • 5 large eggs, room temperature
  • 3 large egg yolks, room temperature
  • ½ cup (113 ml) heavy cream, room temperature (plus extra ¼ cup for creamier texture if desired)

Instructions

  1. Prepare the Pan: Preheat your 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 several layers of heavy-duty aluminum foil to prevent water from seeping in during the water bath baking process. Set it aside for now.
  2. Make the Crust: In a large bowl, combine the graham cracker crumbs, sugar, and melted butter. Mix until well combined, then firmly press the mixture into the bottom of the prepared springform pan. Bake the crust in the preheated oven for 8 minutes. After baking, place the crust on a cooling rack and let it cool while you prepare the filling.
  3. Mix the Cheesecake 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 down the bowl as needed to avoid lumps.
  4. Add Sugar and Vanilla: Add the granulated sugar and vanilla extract to the cream cheese and beat until fully combined and smooth, scraping down the sides and bottom of the bowl as necessary.
  5. Incorporate Eggs and Yolks: Add the eggs and egg yolks one at a time, beating well after each addition to ensure a smooth batter without overmixing.
  6. Blend in Heavy Cream: Add the heavy cream and beat just until it is incorporated into the batter, taking care not to overwork the mixture.
  7. Assemble the Cheesecake: Pour the filling evenly over the baked crust in the springform pan. Use a silicone spatula to smooth out the top surface.
  8. Prepare Water Bath: Place the springform pan into a large, deep roasting pan. Pour hot water into the roasting pan until it reaches about 2 inches up the sides of the springform pan. This water bath will help the cheesecake bake evenly and prevent cracking.
  9. Bake the Cheesecake: Carefully place the water bath setup into the preheated oven and bake for 1 hour and 10 minutes. After baking, turn off the oven but leave the cheesecake inside with the door closed for an additional 45 minutes. The cheesecake should still be slightly jiggly in the center when done.
  10. Cool and Chill: Remove the cheesecake from the oven and gently run a knife around the edges to loosen it from the pan. Transfer the pan to a cooling rack and allow it to cool completely. Once cooled, cover it loosely with plastic wrap and refrigerate for at least 8 hours, preferably overnight, to set fully.
  11. Storage: Keep the cheesecake covered in the refrigerator for up to 5 days or freeze it for up to 2 months. If frozen, thaw overnight in the refrigerator before serving.

Notes

  • Use room temperature ingredients to ensure a smooth, creamy batter and prevent lumps.
  • Wrapping the springform pan with multiple layers of heavy-duty foil is essential to avoid water leakage during the water bath baking.
  • The water bath technique helps to gently cook the cheesecake and prevent cracks on the surface.
  • For an extra creamy cheesecake, add an additional ¼ cup of heavy cream to the filling.
  • Allow the cheesecake to chill thoroughly for the best texture and flavor.
  • Use a silicone spatula to smooth the batter to avoid incorporating air that can cause cracking.

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

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