Classic Cheesecake
Let's make the creamiest and smoothest cheesecake. This decadent classic dessert comes together with very few ingredients, all you need is time and patience.
Equipment
- 9 Inch Springform Pan
- Roasting Pan
- Stand Mixer (5 quarts)
- Food Processor
- Silicone Spatula
Ingredients
Cheesecake Crust
- 1-1/4 cup Graham Crackers finely crushed
- 2 tbsp Brown Sugar
- 1/4 cup Melted Unsalted Butter
- 1/8 tsp Kosher Salt
Cheesecake Filling
- 32 oz Cream Cheese
- 1/4 cup Heavy Cream
- 1/4 cup Sour Cream
- 1 cup Granulated Sugar
- 2 tbsp Cornstarch
- 4 large Eggs
- 1 large Egg Yolk
- 1 Vanilla Bean Pod
- 1/8 tsp Kosher Salt
Instructions
Preparing Crust
- Preheat your oven to 325F
- In a medium bowl, mix together finely crushed graham crackers, brown sugar, kosher salt, and melted unsalted butter.
- Pour crumbs into a 9” Springform pan and press it firmly into the bottom.
- Bake the crust for 10 minutes. Once done, remove and let cool completely.
Preparing Cheesecake Filling
- In the bowl of a stand mixer, beat together softened cream cheese with sugar, and cornstarch using the paddle attachment.
- Once it is smooth and creamy, scrape the sides and bottom of the bowl with a spatula.
- Now add vanilla bean, heavy cream, sour cream, salt, and stir until well-combined.
- With the mixer on low speed, gradually add the eggs one at a time and stir until each egg is just incorporated.
Baking Cheesecake
- Pour the cheesecake batter into the completely cooled graham cracker crust.
- Cover the springform pan with aluminum foil and place it into a deep roasting pan.
- Pour the boiling water into the roasting pan to come up to 1 inch of the springform pan.
- Transfer the roasting pan to the center rack of your oven and bake on 325F for 1 and a half hours until set but slightly jiggly.
- Once done, open the oven door and let your cheesecake sit in the water bath in the oven for 1 hour.
- Remove your cheesecake from the water bath and let it cool on a wire rack. Once it reaches room temperature, cover it with plastic wrap and chill it overnight or at least 4 to 5 hours before serving.
Notes
Serving Suggestion: Serve this decadent Cheesecake with your favorite fruits & fruit syrup. It pairs very well with tart berries like strawberry or raspberry. We also served this Cheesecake with homemade cranberry sauce on Thanksgiving and it was a huge hit.
