PREP TIME: 30 MINS | COOK TIME: 1 HR 8 MINS | INACTIVE TIME: 8 HRS | TOTAL TIME: 9 HRS 38 MINS | SERVINGS: 1 cheesecake (9-inch)
This is the best cheesecake I’ve had in my life! It is extra rich, creamy, and just melts my heart always!
Ingredients
Crust:
7 tbsp (99g) butter, melted
1/3 c. (67g) sugar
2 c. (198g) graham cracker crumbs
Creamy Cheesecake:
1 and 1/2 c. (300g) granulated sugar
5 blocks of full-fat cream cheese (40 oz. total), softened to room temperature
5 large eggs plus 3 egg yolks, at room temperature
1/2 c. (113g) heavy cream
2 tsp pure vanilla extract
How to make Extra Rich and Creamy Cheesecake
Crust:
Step 1: Prepare the oven. Preheat it to 350 degrees F. Using a non-stick spray, lightly grease a 9-inch springform pan.
Step 2: Using heavy-duty tinfoil, wrap the bottom and sides of the pan and set aside.
Step 3: Place the graham cracker crumbs, sugar, and melted butter in a large bowl. Mix well until blended. Into the prepared pan, firmly pat the mixture. Place in the preheated oven and bake for about 8 minutes. Remove the partially baked crust from the oven and transfer it to a cooling rack.
Creamy Cheesecake Filling:
Step 4: Beat the softened cream cheese in a high-power blender, food processor, stand mixer fitted with the whisk attachment, or in a very large bowl using a handheld mixer until smooth. As needed, scrape the bowl.
Step 5: Then, add the sugar and vanilla. Continue beating until smooth, scraping down the sides and bottom of the bowl. Now, add the egg and yolks, one at a time, beating every after each addition. Now, add the cream and beat further until blended.
Step 6: Into the prepared crust, pour the filling and smooth the top using a silicone spatula.
Step 7: Into a large, deep pan, place the cheesecake pan. With 2 inches of hot water, fill the pan. Very carefully place in the oven and bake for about 1 hour and 10 minutes. Then, turn off the oven and allow the cheesecake to sit for about 45 minutes, undisturbed in the oven while the oven door is still closed.
Step 8: Take the cake out of the oven and gently run a knife around the edge of the cake. On a cooling rack, transfer the cheesecake pan and let the cheesecake cool fully before loosely covering the pan with saran wrap. Place in the fridge to chill for 8 hours.
Step 9: You can keep the cheesecake in the fridge for up to 5 days, covered. Or freeze for up to 2 months.
Ingredients
- Crust:
- 7 tbsp (99g) butter, melted
- 1/3 c. (67g) sugar
- 2 c. (198g) graham cracker crumbs
- Creamy Cheesecake:
- 1 and 1/2 c. (300g) granulated sugar
- 5 blocks of full-fat cream cheese (40 oz. total), softened to room temperature
- 5 large eggs plus 3 egg yolks, at room temperature
- 1/2 c. (113g) heavy cream
- 2 tsp pure vanilla extract
Instructions
Crust:
Step 1: Prepare the oven. Preheat it to 350 degrees F. Using a non-stick spray, lightly grease a 9-inch springform pan.
Step 2: Using heavy-duty tinfoil, wrap the bottom and sides of the pan and set aside.
Step 3: Place the graham cracker crumbs, sugar, and melted butter in a large bowl. Mix well until blended. Into the prepared pan, firmly pat the mixture. Place in the preheated oven and bake for about 8 minutes. Remove the partially baked crust from the oven and transfer it to a cooling rack.
Creamy Cheesecake Filling:
Step 4: Beat the softened cream cheese in a high-power blender, food processor, stand mixer fitted with the whisk attachment, or in a very large bowl using a handheld mixer until smooth. As needed, scrape the bowl.
Step 5: Then, add the sugar and vanilla. Continue beating until smooth, scraping down the sides and bottom of the bowl. Now, add the egg and yolks, one at a time, beating every after each addition. Now, add the cream and beat further until blended.
Step 6: Into the prepared crust, pour the filling and smooth the top using a silicone spatula.
Step 7: Into a large, deep pan, place the cheesecake pan. With 2 inches of hot water, fill the pan. Very carefully place in the oven and bake for about 1 hour and 10 minutes. Then, turn off the oven and allow the cheesecake to sit for about 45 minutes, undisturbed in the oven while the oven door is still closed.
Step 8: Take the cake out of the oven and gently run a knife around the edge of the cake. On a cooling rack, transfer the cheesecake pan and let the cheesecake cool fully before loosely covering the pan with saran wrap. Place in the fridge to chill for 8 hours.
Step 9: You can keep the cheesecake in the fridge for up to 5 days, covered. Or freeze for up to 2 months.
