Extra Rich and Creamy Cheesecake
If you’re searching for the best cheesecake recipe, look no further! This Extra Rich and Creamy Cheesecake is smooth, dense, and melt-in-your-mouth delicious. Unlike store-bought cheesecakes, this homemade version is velvety, flavorful, and perfectly balanced—not overly sweet or too heavy.
What makes this cheesecake extra special?
✔ Full-fat cream cheese gives it a luscious, creamy texture.
✔ Heavy cream adds richness without making it too dense.
✔ Egg yolks enhance smoothness and flavor.
✔ A water bath prevents cracks and ensures an even bake.
This foolproof recipe is perfect for any occasion—birthdays, holidays, or just a special dessert night!
Why You’ll Love This Recipe
⭐ Perfectly smooth & creamy – No grainy texture, just pure silkiness.
⭐ No cracks! – Thanks to the water bath technique.
⭐ Classic vanilla flavor – The perfect balance of richness and sweetness.
⭐ Easy to follow – Even beginners can make it!
Ingredients
For the Crust:
✔ 2 cups (198g) graham cracker crumbs (or any biscuits you prefer)
✔ 1/3 cup (67g) granulated sugar
✔ 7 tablespoons (99g) butter, melted
For the Cheesecake Filling:
✔ 5 blocks (40 oz) full-fat cream cheese, softened to room temperature
✔ 1 & 1/2 cups (300g) granulated sugar
✔ 2 teaspoons pure vanilla extract
✔ 5 large eggs + 3 egg yolks, at room temperature
✔ 1/2 cup (113g) heavy cream
Step-by-Step Instructions
Step 1: Prepare the Crust
1️⃣ Preheat your oven to 350°F (175°C). Lightly spray a 9-inch springform pan with non-stick spray.
2️⃣ Wrap the pan in foil. Take heavy-duty aluminum foil and tightly wrap the bottom and sides of the pan in multiple layers. This prevents water from leaking into the crust when using a water bath.
3️⃣ Mix the crust ingredients. In a large bowl, combine graham cracker crumbs, sugar, and melted butter. Stir well until the mixture has the texture of wet sand.
4️⃣ Press the crust into the pan. Use the back of a spoon or a flat-bottomed glass to firmly press the crumb mixture into the bottom of the springform pan.
5️⃣ Bake the crust. Place the pan in the preheated oven and bake for 8 minutes. Once done, transfer to a cooling rack and set aside.
Step 2: Make the Cheesecake Filling
1️⃣ Beat the cream cheese. In a stand mixer, food processor, or large mixing bowl, beat the softened cream cheese until completely smooth. This step is crucial to avoid lumps.
2️⃣ Add sugar & vanilla. Mix in granulated sugar and vanilla extract, beating until smooth. Scrape down the sides of the bowl as needed.
3️⃣ Incorporate eggs. Add one egg at a time, followed by the egg yolks, mixing well after each addition. Do not overmix, or the cheesecake may become too dense.
4️⃣ Add heavy cream. Pour in the heavy cream and beat just until combined.
5️⃣ Pour batter into crust. Transfer the cheesecake filling into the partially baked crust. Smooth the top with a spatula.
Step 3: Water Bath & Baking
1️⃣ Prepare the water bath. Place the cheesecake pan into a larger, deep baking pan. Pour hot water into the outer pan until it reaches 2 inches up the sides of the springform pan.
2️⃣ Bake the cheesecake. Carefully transfer the pan to the oven and bake at 350°F (175°C) for 1 hour and 10 minutes.
3️⃣ Let it rest. After baking, turn off the oven and let the cheesecake sit inside for 45 minutes with the door closed. It should still have a slight wobble in the center.
4️⃣ Cool completely. Remove from the oven and run a knife around the edges to loosen the cheesecake. Let it cool at room temperature.
Step 4: Chill & Serve
1️⃣ Refrigerate for at least 8 hours (preferably overnight). This allows the flavors to develop and ensures the perfect creamy texture.
2️⃣ Remove from the pan. Carefully release the springform pan and transfer the cheesecake to a serving plate.
3️⃣ Slice & enjoy! Use a sharp knife, wiping it clean between slices for neat, professional-looking pieces.
Storage & Freezing Tips
✔ Refrigerator: Store in an airtight container in the fridge for up to 5 days.
✔ Freezing: Wrap individual slices in plastic wrap, then in foil, and freeze for up to 2 months. Thaw overnight in the fridge before serving.
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