Cheesecake

The aroma of fresh cheesecake wafting through the kitchen is nothing short of enchanting. Its velvety smoothness paired with a crisp, buttery crust creates a truly indulgent dessert experience that’s hard to resist. Cheesecake is perfectly creamy, just sweet enough, and can be dressed up or down with various toppings, making it a beloved option for any occasion. Every slice is a small celebration of flavors and textures.

I still remember the first time I made a cheesecake. It was a rainy afternoon, perfect for baking. The combination of mix-ins and the delicate process intrigued me. As I layered the ingredients with care and patience, the anticipation kept building. When I finally took that first slice, the sweet, creamy flavor enveloped my taste buds, and I knew I had discovered my go-to dessert for gatherings and cozy nights in. If you’re looking to impress friends or simply treat yourself, this is definitely the cheesecake recipe you want in your repertoire.

How to Make Cheesecake

1. Preheat your oven: Set it to 350 degrees (F) and lightly spray a 9-inch springform pan with non-stick spray to ensure easy removal later.
2. Prepare the pan: Wrap the bottom and sides of the pan with heavy-duty foil to avoid water leaking into the cheesecake during baking. A tight seal is essential.
3. Make the crust: In a large bowl, combine 2 cups of graham cracker crumbs, 1/3 cup of sugar, and 7 tablespoons of melted butter. Mix until well combined and press the mixture firmly into the pan.
4. Bake the crust: Place the crust into the preheated oven and bake for 8 minutes. Let it cool slightly on a rack while you prepare the filling.
5. Cream the cheese: In a large mixing bowl or a stand mixer fitted with the whisk attachment, beat 5 blocks of room temperature cream cheese until super smooth. Make sure to scrape down the sides often.
6. Mix in sugar and vanilla: Add 1 and 1/2 cups of sugar and 1 tablespoon of pure vanilla extract to the cream cheese, beating until fully blended and silky.
7. Incorporate the eggs: Add 5 large room temperature eggs and 3 large yolks one at a time, making sure to beat well after each addition for a smooth batter.
8. Add the cream: Gently mix in 1/2 cup of room temperature heavy cream until just combined, taking care not to overmix.
9. Pour the filling: Pour the luscious filling into the prepared crust. Use a silicone spatula to smooth the top for an even finish.
10. Set up the water bath: Place the cheesecake pan in a larger deep pan and carefully fill it with enough hot water to reach about 2 inches up the sides of the springform pan. This water bath helps to cook the cheesecake evenly and avoids cracks.
11. Bake the cheesecake: Slide the pan into the oven and bake for 1 hour and 10 minutes. The cheesecake should be slightly wobbly in the center.
12. Cool in the oven: Turn the oven off and let the cheesecake sit inside, undisturbed, with the door closed for 45 minutes. This gentle cooling helps prevent cracking.
13. Run a knife around the edges: Once cool, carefully run a knife around the edges of the cake to separate it from the pan. This prevents sticking once chilled.
14. Chill the cheesecake: Transfer the pan onto a cooling rack and let the cheesecake cool completely before loosely covering it with plastic wrap. Chill in the refrigerator for at least 8 hours.
15. Serve: Cheesecake will keep covered in the fridge for up to 5 days. It can also be frozen for up to 2 months – just thaw overnight before slicing.

Storing & Reheating

To store your cheesecake, keep it in the refrigerator for up to five days in an airtight container. If you need a longer storage solution, you can freeze it for up to three months. Wrap it tightly in plastic wrap and then in aluminum foil to avoid freezer burn. Thaw overnight in the fridge before serving. Reheating isn’t necessary, as cheesecake is delightful when enjoyed chilled, but if you prefer a warmer slice, you can let it sit at room temperature for about 30 minutes before digging in.

The joy of pulling a homemade cheesecake from the refrigerator, still intact with a beautiful smooth top and that rich aroma is one that every baking enthusiast should experience. This recipe brings the classic dessert to life with easy instructions and a handful of ingredients. Play around with flavors, try different toppings, and don’t hesitate to make it your own.

Recipe FAQs

Cheesecake

Recipe Author: Sara

This cheesecake features an irresistible flavor and simple preparation, perfect for dessert lovers. With its creamy texture and graham cracker crust, this homemade delight is a must-try for any occasion.

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• Prep Time 30 minutes
• Cook Time 578 minutes
• Yield 1 cheesecake 1x

Ingredients

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• 2 cups (198 grams) graham cracker crumbs
• 1/3 cup (67 grams) sugar
• 7 tablespoons (99 grams) butter, melted
• 5 blocks full-fat cream cheese (40 ounces total) room temperature
• 1 and 1/2 cups (300g) granulated sugar
• 1 tablespoon pure vanilla extract
• 5 large eggs room temperature
• 3 large egg yolks room temperature
• 1/2 cup (113ml) heavy cream room temperature (use an extra 1/4 cup for even creamier cheesecake)

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Instructions

1. Preheat the oven to 350°F (175°C) and lightly spray a 9" springform pan with non-stick spray.
2. Wrap the bottom and sides of the pan with heavy-duty tinfoil to prevent water from seeping in during the water bath.
3. In a large bowl, mix together graham cracker crumbs, sugar, and melted butter until well combined. Firmly pat the mixture into the prepared pan to form the crust.
4. Bake in the preheated oven for 8 minutes. Once baked, allow the crust to cool on a wire rack while preparing the cheesecake filling.

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Notes

For a richer cheesecake, consider adding an extra 1/4 cup of heavy cream to the filling.
Make sure all ingredients are at room temperature for the best mixing results.
Use a water bath during baking to ensure even cooking and prevent cracks.

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Nutrition

• Serving Size: 1 slice
• Calories: 800
• Sugar: 55g
• Sodium: 500mg
• Fat: 50g
• Saturated Fat: 30g
• Unsaturated Fat: 15g
• Trans Fat: 1g
• Carbohydrates: 70g
• Fiber: 1g
• Protein: 10g
• Cholesterol: 200mg

Nutritional information is an estimate. The nutritional values for your final dish may vary based on measuring differences and products used.

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