The Best Cheesecake Classic (Recipe for Printing)
Silky-smooth and rich with vanilla and a crisp graham crust, this classic dessert melts in your mouth.
# What You Need:
→ Crust
01 -
2 cups graham cracker crumbs
02 -
1/3 cup granulated sugar
03 -
7 tablespoons unsalted butter, melted
→ Filling
04 -
40 ounces full-fat cream cheese, at room temperature
05 -
1 and 1/2 cups granulated sugar
06 -
1 tablespoon pure vanilla extract
07 -
5 large eggs, at room temperature
08 -
3 large egg yolks, at room temperature
09 -
1/2 cup heavy cream, at room temperature
# How to Make It:
01 -
Preheat the oven to 350°F (175°C). Combine graham cracker crumbs, granulated sugar, and melted butter in a large bowl. Mix until evenly moistened.
02 -
Press the mixture firmly into the bottom of a 9-inch springform pan to form an even layer. Bake for 7 minutes, then remove from the oven and cool slightly.
03 -
In a stand mixer fitted with a paddle attachment, beat the cream cheese on medium speed until smooth and creamy, about 2 minutes. Gradually add granulated sugar and beat until well incorporated. Scrape down the bowl as needed.
04 -
Add vanilla extract and mix until blended. Add eggs and egg yolks one at a time, beating briefly after each addition just until combined. Avoid overmixing to prevent excess air.
05 -
Add the heavy cream and mix on low speed just until the batter is smooth and homogenous.
06 -
Pour the cream cheese batter over the prepared and cooled crust, smoothing the top with a spatula.
07 -
Bake at 350°F (175°C) for 25 minutes or until the edges are set but the center is slightly jiggly. Remove from oven and cool completely at room temperature.
08 -
Refrigerate for at least 4 hours or preferably overnight before slicing. Serve chilled for optimal texture and flavor.
# Extra Tips:
01 -
For a creamier consistency, add an additional 1/4 cup of heavy cream to the filling.