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The Best Cheesecake Recipe

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4.3 from 8 reviews

This classic, creamy cheesecake recipe features a buttery graham cracker crust and a rich, smooth filling made with full-fat cream cheese, eggs, and heavy cream. Baked in a water bath to prevent cracking, this cheesecake is perfect for special occasions or any time you crave a decadent dessert. Chill for at least 8 hours to achieve the perfect texture.

Ingredients

For the Crust

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

For the 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 an extra 1/4 cup for creamier texture, optional)

Instructions

  1. Prepare the Crust: Preheat the oven to 350°F (175°C) and 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 tinfoil to prevent water from seeping in during the water bath.
  2. Mix Crust Ingredients: In a large bowl, combine graham cracker crumbs, sugar, and melted butter. Stir well until fully combined. Firmly press the mixture into the bottom of the prepared pan to create an even crust layer.
  3. Bake the Crust: Place the crust in the oven and bake for 8 minutes. Remove from the oven and place on a cooling rack while preparing the filling.
  4. Beat Cream Cheese: Using a high-power blender, food processor, stand mixer with whisk attachment, or handheld mixer, beat the softened cream cheese until completely smooth, scraping the bowl as needed to ensure no lumps remain.
  5. Add Sugar and Vanilla: Add granulated sugar and vanilla extract to the cream cheese and continue beating until smooth and well combined, scraping down the sides and bottom of the bowl as necessary.
  6. Incorporate Eggs and Yolks: Add the five eggs and three egg yolks one at a time, beating well after each addition to fully integrate them without overmixing.
  7. Add Heavy Cream: Pour in the heavy cream and beat just until incorporated into the batter, maintaining a smooth but not overly aerated mixture.
  8. Assemble Cheesecake: Pour the creamy filling into the partially baked crust. Use a silicone spatula to smooth the top for an even surface.
  9. Prepare Water Bath: Place the springform pan inside a large, deep baking pan. Pour hot water into the larger pan until it reaches about two inches up the sides of the cheesecake pan. This water bath helps prevent cracks during baking.
  10. Bake Cheesecake: Carefully place the pan setup in the preheated oven and bake for 1 hour and 10 minutes. After baking, turn off the oven but leave the cheesecake inside, undisturbed and with the door closed, to rest for 45 minutes. The cheesecake should still be slightly jiggly in the center.
  11. Cool and Chill: Remove the cheesecake from the oven and gently run a knife around the pan sides to loosen the cake. Place on a cooling rack to cool completely. Cover loosely with plastic wrap and refrigerate for at least 8 hours, allowing the flavors to develop and the texture to set fully.
  12. Storage: Keep the cheesecake covered in the refrigerator for up to 5 days. For longer storage, freeze the cheesecake for up to 2 months and thaw overnight before serving.

Notes

  • Using room temperature ingredients ensures a smooth batter and reduces the chance of lumps.
  • Wrapping the springform pan with multiple layers of heavy-duty foil is crucial to prevent water from the bain-marie from leaking in and making the crust soggy.
  • The water bath creates a gentle cooking environment that helps prevent cracks on the cheesecake surface.
  • You can add an extra 1/4 cup of heavy cream for a richer, creamier texture if desired.
  • Do not overbeat the eggs into the batter to avoid incorporating too much air, which can cause cracks.
  • Allowing the cheesecake to cool gradually in the oven prevents sudden temperature changes that can crack the cake.
  • Chill time is essential; do not rush this step to ensure the best texture and flavor.
  • Freeze leftovers tightly wrapped to avoid freezer burn and maintain flavor.

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