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The Best Cheesecake Recipe

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★★★★★

4.5 from 51 reviews

This classic cheesecake recipe features a creamy, smooth filling atop a buttery graham cracker crust, baked in a water bath to ensure a perfectly crack-free and luscious dessert. Perfect for celebrations or indulging in a rich, homemade treat.

Ingredients

Scale

Crust

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

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 (optional extra 1/4 cup for creamier cheesecake)

Instructions

  1. Prepare the Crust: 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 multiple layers of heavy-duty tinfoil to prevent water seepage during the water bath. Set aside.
  2. Make the Crust Mixture: In a large bowl, combine graham cracker crumbs, sugar, and melted butter. Stir well and firmly press the mixture into the bottom of the prepared pan, creating an even layer.
  3. Bake the Crust: Bake the crust in the preheated oven for 8 minutes. Remove from oven and set on a cooling rack while you prepare the filling.
  4. Prepare the Cheesecake Filling: Using a high-power blender, food processor, stand mixer with whisk attachment, or hand mixer, beat the softened cream cheese until fully smooth, scraping the bowl frequently.
  5. Add Sugar and Vanilla: Incorporate the granulated sugar and vanilla extract, continuing to beat until smooth. Scrape down sides and bottom of the bowl as needed.
  6. Add Eggs and Yolks: Add eggs and egg yolks one at a time, beating thoroughly after each addition to ensure full incorporation.
  7. Incorporate Heavy Cream: Pour in the heavy cream and beat just until combined, careful not to overmix.
  8. Assemble the Cheesecake: Pour the filling over the prepared crust and smooth the top with a silicone spatula.
  9. Set up Water Bath: Place the filled springform pan inside a larger deep pan. Pour hot water into the larger pan until it reaches about 2 inches up the sides of the springform pan, creating a water bath to prevent cracking.
  10. Bake the Cheesecake: Carefully place the setup in the oven and bake for 1 hour and 10 minutes.
  11. Let Cheesecake Rest in Oven: Turn off the oven and leave the cheesecake inside, door closed, to rest undisturbed for 45 minutes. The center should remain slightly jiggly.
  12. Cool the Cheesecake: Remove the cake from the oven. Run a knife gently around the pan edges to loosen. Transfer the pan to a cooling rack and allow to cool completely.
  13. Chill the Cheesecake: Once cooled, loosely cover with plastic wrap and refrigerate for at least 8 hours, preferably overnight.
  14. Storage: The cheesecake keeps well covered in the refrigerator for up to 5 days or can be frozen for up to 2 months. Thaw overnight in the refrigerator before serving.

Notes

  • Room temperature ingredients help achieve a smooth, lump-free batter.
  • Using a water bath prevents cracking and promotes even baking.
  • Wrap pan thoroughly with heavy-duty foil to prevent water leakage during the water bath.
  • You can add an extra 1/4 cup heavy cream for a richer, creamier texture.
  • Letting the cheesecake rest in the turned-off oven allows gentle finishing of the bake and prevents sudden cooling cracks.
  • Chill time is essential for the cheesecake to set properly and develop its signature dense, creamy texture.
  • Use full-fat cream cheese and cream for the best flavor and texture.
  • Freezing the cheesecake extends shelf life; thaw completely before slicing to ensure clean cuts.

Keywords: classic cheesecake, creamy cheesecake, graham cracker crust, baked cheesecake recipe, homemade cheesecake

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