Extra Rich and Creamy Cheesecake

This Extra Rich and Creamy Cheesecake is freezer friendly and perfect for special occasions! 

Ingredients 

For the Crust:

  • 2 cups (198 grams) graham cracker crumbs
  • 1/3 cup (67 grams) sugar
  • 7 tablespoons (99 grams) butter, melted

For the Creamy Cheesecake:

  • 5 blocks of full-fat cream cheese (40 ounces total), softened to room temperature
  • 1 and 1/2 cups (300 grams) granulated sugar
  • 2 teaspoons pure vanilla extract
  • 5 large eggs plus 3 egg yolks, at room temperature
  • 1/2 cup (113 grams) heavy cream

Instructions 

For the Crust:

  • Preheat oven to 350 degrees (F). Lightly spray a 9″ springform pan with non-stick spray.
  • Wrap the bottom and sides of the pan with heavy duty tinfoil. I recommend doing several diligent layers here to ensure no water creeps through when you place the pan in the water bath. Set pan aside. 
  • In a large bowl, combine graham cracker crumbs, sugar, and melted butter; stir well to combine. Firmly pat the mixture into the prepared pan.
  • Bake in preheated oven for 8 minutes. Place partially baked crust on a cooling rack and set aside while you prepare the filling. 

For the Creamy Cheesecake Filling:

  • In the body of a high power blender, food processor, stand mixer fitted with the whisk attachment, or in a very large bowl using a hand held mixer, beat the softened cream cheese until completely smooth, scraping the bowl as needed. 
  • Add sugar and vanilla and beat smooth, scraping down the sides and bottom of bowl as needed. Add in the eggs and yolks, one at a time, beating well after each addition. 
  • Add in the cream and beat until it’s just incorporated in the batter. 
  • Pour filling into prepared crust and, using a silicone spatula, smooth the top. 
  • Place the cheesecake pan into a large, deep pan. Fill the pan with 2 inches of hot water. This is your water bath and will help ensure your cheesecake comes out crack free.
  • Carefully place the pan in the oven and bake for 1 hour and 10 minutes. Turn oven off and let the cheesecake sit, undisturbed, for 45 minutes, inside the oven with the door shut. The cheesecake should be still slightly wiggly.
  • Remove cake from oven and gently run a knife very around the edge of the cake. Place the cheesecake pan on a cooling rack and cool completely, then loosely cover the pan with saran wrap and chill for at least 8 hours.
  • Cheesecake will keep, covered in the fridge, for 5 days. Cheesecake may be frozen for 2 months. Thaw overnight before slicing. 
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