Name: Cheesecake
Prep time: 30 min
Cook time: 1 h
Total time: 1 h 30 min
Cuisine: American
Ingredients: ½ stick butter, melted; 1 ¼ cups graham cracker crumbs (about 12 graham crackers); 1 ½ pounds cream cheese, softened; ¾ cup sugar; 2 ½ Tbs all-purpose flour; ¾ tsp salt; 3 eggs; 2 egg yolks; 2 ½ tsp vanilla extract; 1 cup heavy cream

Description

The excess amount of heavy cream in this cheesecake gives it a velvety texture and cooking the cheesecake in a water bath takes makes it next level.
[gallery columns="1" link="none" size="medium" ids="1215,1214,1213,1212,1211,1210,1209,1031,1030,1023,1024,1025,1026,1027,1028,1029"]

Ingredients

Units Scale

Crust

1/2 stick butter, melted
1 1/4 cups graham cracker crumbs (about 12 graham crackers)

Cheesecake

1 1/2 pounds cream cheese, softened
3/4 cup sugar
2 1/2 Tbs all-purpose flour
3/4 tsp salt
3 eggs
2 egg yolks
2 1/2 tsp vanilla extract
1 cup heavy cream

Cook Mode Prevent your screen from going dark

Instructions

First make the crust: Mix melted butter with graham cracker crumbs. Spoon into the bottom of a springform pan. To form the crust, press graham cracker mixture down with the bottom of a glass. Most springform pans are nonstick, so no need for buttering or lining the pan to prevent the cheesecake from sticking.
Next make the cheesecake: Preheat oven to 325 degrees F. In a standing mixer with a paddle attachment, beat the cream cheese and sugar for at least 5 minutes. Add flour and salt. Mix to combine. Add the eggs and egg yolks, one at a time mixing well after each addition. Add vanilla extract and mix to combine. With the mixer on low speed, add the heavy cream. Mix to combine. Make sure to scrape the sides and bottom of the bowl to ensure all cream cheese is well incorporated.
Place the springform pan with the graham cracker crust into a large turkey bag. Do not tie the top over the cheesecake, just roll down the excess plastic along the top of the pan. Place the pan into a deep-dish casserole dish or lasagna pan. Pour cheesecake mixture onto the graham cracker crust. Move pan to oven. It is usually easier to pour the water in once the pan has been place in the oven (so you aren’t trying to transport a pan filled with water across the kitchen).
Pour water around the bag to create a water bath. You don’t have to have to the water come completely to the edge of the pan, but it should come up at least ¾ of the side of the pan. Cook for about 1 hour, or until golden brown on top.
When removing the pan from the water bath, it is easiest to remove the turkey bag and pan from the water bath. Allow the pan containing the water to cool overnight. Then you can safely remove the pan and room temperature water the next morning from the oven. Refrigerate the cheesecake overnight to allow it completely set

Prep Time: 30 minutes
Cook Time: 1 hour
Category: Dessert
Cuisine: American

Keywords: Dessert, Cheesecake