Description
This cheesecake is the one I always turn to when I want something classic, rich, and absolutely flawless. It’s smooth, dense, and creamy, with a buttery graham cracker crust that holds everything together perfectly. Every bite melts in my mouth, and honestly, it tastes even better than the ones I’ve ordered at the Cheesecake Factory.
Ingredients
- For the crust:
- 2 cups (198 g) graham cracker crumbs
- 1/3 cup (67 g) granulated sugar
- 7 tablespoons (99 g) unsalted butter, melted
- For the creamy cheesecake filling:
- 5 blocks (40 oz total) full‑fat cream cheese, room temperature
- 1½ cups (300 g) 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 (I sometimes use ¾ cup for extra creaminess)
Instructions
- Preheat your oven to 350 °F (177 °C). Lightly spray a 9‑inch springform pan with non‑stick spray, and wrap the outside of the pan with several layers of heavy‑duty aluminium foil (to protect from water if using a water‑bath).
- In a mixing bowl, combine the graham cracker crumbs, sugar, and melted butter until the mixture resembles damp sand. Press the mixture firmly into the bottom of the prepared pan.
- Bake the crust for about 8 minutes, then remove and allow it to cool on a rack while preparing the filling.
- In a large bowl or stand mixer, beat the cream cheese until smooth and creamy, scraping the sides as needed.
- Add the sugar and vanilla and beat until fully combined.
- Next add the eggs and yolks one at a time, mixing after each addition until just incorporated—don’t overmix.
- Pour in the heavy cream and mix on low speed until the batter is smooth and silky.
- Pour the cheesecake batter over the crust in the springform pan and smooth the top with a spatula.
- Place the springform pan inside a large roasting pan. Fill the outer pan with about 2 inches of hot water to create a water‑bath (this helps bake gently and avoid cracks). Bake for 1 hour and 10 minutes, until the edges are set and the center still jiggles slightly when the pan is tapped.
- Once baked, turn off the oven and leave the cheesecake inside with the door slightly ajar for 45 minutes, so it cools gradually.
- Remove the cheesecake from the oven, run a knife around the edge of the pan, and let it cool completely on a rack before covering and refrigerating for at least 8 hours — preferably overnight.
- When ready to serve, use a sharp knife dipped in hot water for clean slices. Optionally top each piece with whipped cream, fruit sauce, or fresh berries.
Notes
- Make sure all your ingredients (cream cheese, eggs, yolks, cream) are at room temperature for the smoothest texture and to avoid lumps or cracking.
- Use a water‑bath (bain‑marie) or at least a pan of hot water in the oven to maintain humidity and gentle heat. This technique helps prevent cracks. :contentReference[oaicite:0]{index=0}
- Avoid over‑mixing, especially after adding the eggs—too much incorporated air can cause cracking. :contentReference[oaicite:1]{index=1}
- After baking, cool slowly — leave the cheesecake in the hot oven, door cracked, to discourage sudden temperature shock and potential cracks. :contentReference[oaicite:2]{index=2}
- Use full‑fat cream cheese for the best creamy, rich texture—low‑fat substitutes tend to affect body and consistency.
- Run a knife around the edge of the cheesecake after cooling but before refrigerating — this helps prevent the cheesecake from sticking and cracking as it contracts slightly when cooling.
- Freeze leftover slices tightly wrapped for up to 2 months; thaw overnight in the fridge before serving.
- Prep Time: 30 minutes
- Cook Time: undefined
- Category: Dessert
- Method: Baking (water‑bath)
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 520
- Sugar: 28g
- Sodium: 320mg
- Fat: 40g
- Saturated Fat: 24g
- Unsaturated Fat: 12g
- Trans Fat: 0g
- Carbohydrates: 35g
- Fiber: 1g
- Protein: 9g
- Cholesterol: 170mg
