Cheesecake is a timeless dessert, loved for its rich, creamy texture and buttery crust. This ultimate cheesecake recipe combines a smooth, luscious filling with a perfectly crisp graham cracker crust, making it an ideal treat for any occasion. Whether you’re celebrating a birthday, hosting a dinner party, or just indulging in a well-deserved sweet treat, this cheesecake is sure to impress. With a few simple ingredients and a touch of love, you’ll create a dessert that rivals even the best bakeries.
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 Creamy Cheesecake Filling :
- 5 blocks (40 ounces) full-fat cream cheese, softened to room temperature
- 1 and 1/2 cups (300 grams) granulated sugar
- 2 teaspoons pure vanilla extract
- 5 large eggs, room temperature
- 3 large egg yolks, room temperature
- 1/2 cup (113 grams) heavy cream, room temperature
Instructions
- Prepare the Crust: Preheat your oven to 325°F (163°C).In a mixing bowl, combine graham cracker crumbs, sugar, and melted butter. Mix until the crumbs are evenly coated and the texture resembles wet sand.Press the mixture firmly into the bottom of a 9-inch (23 cm) springform pan to form an even layer.Bake the crust for 10 minutes, then set aside to cool while preparing the filling.
- Make the Cheesecake Filling: In a large mixing bowl, beat the softened cream cheese and granulated sugar together using an electric mixer on medium speed until smooth and creamy. Add the vanilla extract, then mix in the eggs one at a time, ensuring each egg is fully incorporated before adding the next. Blend in the egg yolks, followed by the heavy cream. Mix until just combined, avoiding overmixing to prevent air bubbles.
- Assemble and Bake: Pour the cheesecake filling over the cooled crust, smoothing the top with a spatula.Place the springform pan in a larger baking dish, then fill the baking dish with about 1 inch of hot water to create a water bath. This helps prevent cracking. Bake the cheesecake at 325°F (163°C) for 75-90 minutes, or until the edges are set and the center jiggles slightly when gently shaken.
- Cool and Chill: Turn off the oven, crack the door slightly, and let the cheesecake cool inside for 1 hour. Remove the cheesecake from the water bath and cool completely at room temperature. Cover and refrigerate for at least 4 hours, preferably overnight, to fully set before slicing and serving.
Conclusion
This ultimate cheesecake is the perfect dessert for any sweet lover. Its silky-smooth filling and crunchy graham cracker crust make every bite a heavenly experience. Serve it as is, or pair it with your favorite toppings like fresh berries, chocolate drizzle, or whipped cream for a personal touch. No matter how you slice it, this cheesecake will quickly become a family favorite. Happy baking!
Creamy Indulgence: The Ultimate Cheesecake Recipe
A rich and creamy cheesecake with a buttery grahamcracker crust, perfect for any occasion. This dessert is easy to make and guaranteed to impress.
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 Creamy Cheesecake Filling :
- 5 blocks 40 ounces full-fat cream cheese, softened to room temperature
- 1 and 1/2 cups 300 grams granulated sugar
- 2 teaspoons pure vanilla extract
- 5 large eggs room temperature
- 3 large egg yolks room temperature
- 1/2 cup 113 grams heavy cream, room temperature
Instructions
- Prepare the Crust: Preheat your oven to 325°F (163°C). In a mixing bowl, combine graham cracker crumbs, sugar, and melted butter. Mix until the crumbs are evenly coated and the texture resembles wet sand. Press the mixture firmly into the bottom of a 9-inch (23 cm) springform pan to form an even layer. Bake the crust for 10 minutes, then set aside to cool while preparing the filling.
- Make the Cheesecake Filling: In a large mixing bowl, beat the softened cream cheese and granulated sugar together using an electric mixer on medium speed until smooth and creamy. Add the vanilla extract, then mix in the eggs one at a time, ensuring each egg is fully incorporated before adding the next. Blend in the egg yolks, followed by the heavy cream. Mix until just combined, avoiding overmixing to prevent air bubbles.
- Assemble and Bake: Pour the cheesecake filling over the cooled crust, smoothing the top with a spatula. Place the springform pan in a larger baking dish, then fill the baking dish with about 1 inch of hot water to create a water bath. This helps prevent cracking. Bake the cheesecake at 325°F (163°C) for 75-90 minutes, or until the edges are set and the center jiggles slightly when gently shaken.
- Cool and Chill: Turn off the oven, crack the door slightly, and let the cheesecake cool inside for 1 hour. Remove the cheesecake from the water bath and cool completely at room temperature. Cover and refrigerate for at least 4 hours, preferably overnight, to fully set before slicing and serving.
