Extra Creamy Cheesecake
🛒 Ingredients
For the Crust:
- 2 cups (198 g) graham‐cracker or digestives, finely crushed
- ⅓ cup (67 g) granulated sugar
- 7 Tbsp (99 g) unsalted butter, melted
For the Filling:
- 5 packages (40 oz / ~1.13 kg) full‑fat cream cheese, room temperature
- 1½ cups (300 g) granulated sugar
- 2 tsp vanilla extract
- 5 large eggs + 3 egg yolks, all room temperature
- ½ cup (113 ml) heavy cream room temperature (up to ¾ cup for extra creaminess!)
👩🍳 Instructions
1. Prep & Pre-bake Crust
- Preheat oven to 350 °F (175 °C).
- Mix crumbs, sugar, and butter until evenly moistened.
- Press into the bottom of a lined 9″ springform pan.
- Bake for 8 minutes; cool while preparing filling.
2. Make Filling
- Beat cream cheese until smooth.
- Add sugar and vanilla; beat until creamy.
- Add eggs and yolks one at a time, blending after each.
- Mix in heavy cream just until incorporated.
3. Bake with Water Bath
- Wrap pan with foil to protect during baking.
- Place springform in a larger roasting pan; fill with hot water about halfway up the sides.
- Bake at 325 °F (160 °C) for ~1 hour 10 minutes until edges are set and the center still jiggles slightly .
- Turn off oven, crack door open, and let cool inside for ~30–45 minutes .
4. Chill & Serve
- Remove from water bath; cool completely at room temperature, then refrigerate for at least 8 hours (overnight is ideal) .
- Slice with a warm, sharp knife for clean edges.
🔧 Tips for Ultra‑Creaminess
- Room‑temperature ingredients ensure a smooth, lump‑free batter .
- One egg at a time avoids overmixing and keeps texture silky .
- Water bath helps maintain moist, crack-free edges .
- Low & slow bake + cooling in oven prevents cracks and encourages velvety texture .
