Prep Time: 30 mins | Cook Time: 1 hr 8 mins | Inactive Time: 8 hrs | Total Time: 9 hrs 38 mins | Yield: 9-inch Cheesecake
Every bite of this spectacular cheesecake is just pure love! Try this recipe now, and I promise you that it will be the best decision you will ever make today. Enjoy!
Ingredients:
For the Crust:
7 tbsp (99 grams) butter, melted
⅓ c (67 grams) sugar
2 c (198 grams) graham cracker crumbs
For the Creamy Cheesecake:
1 and ½ c (300 grams) granulated sugar
5 large eggs plus 3 Egg yolks, at room temperature
½ c (113 grams) heavy cream
5 blocks of full-fat cream cheese (40 oz. total), softened to room temperature
2 tsp pure vanilla extract
Directions:
Crust:
Prepare the oven and preheat to 175 degrees C or 350 degrees F.
Apply cooking spray in a 9-inch springform pan.
Wrap with foil the sides and bottom of the prepared pan.
Add melted butter, sugar, and graham cracker crumbs into a mixing bowl. Stir until well blended.
Transfer the mixture into the prepared pan and press it to the bottom.
Place it inside the preheated oven and bake for about 8 minutes.
Remove the crust from the oven and allow it to cool at room temperature.
Cheesecake Filling:
Add cream cheese into the bowl of a stand mixer, then beat until the texture becomes smooth.
Add vanilla and sugar, then beat until well blended.
Add the egg yolks and eggs gradually, then beat every addition until well blended.
Add the cream and beat until well blended.
Transfer the filling into the prepared crust and spread it evenly.
Put the pan over a large pan with 2-inches of hot water.
Place inside the oven and bake for about an hour.
Turn the oven off and allow the cheesecake to rest inside for about 45 minutes.
Remove the cheesecake from the oven and allow it to cool at room temperature.
Cover the cake and place it inside the fridge to chill overnight for 8 hours.
Serve and enjoy!
Note:
Place any leftovers in an airtight container, then place them inside the fridge. They can last up to 5 days or 2 months inside the freezer.
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