By Rajan Bhattacharya
September 23, 2024
This creamy cheesecake is rich, smooth, and delicious. With a buttery graham cracker crust and a luscious cream cheese filling, it’s a dessert that can be stored in the fridge for up to five days.
2 cups graham cracker crumbs 1/3 cup sugar 7 tbsp butter, melted 5 blocks full-fat cream cheese, room temp 1 1/2 cups sugar 2 tsp vanilla extract 5 large eggs, room temp 3 egg yolks, room temp 1/2 cup heavy cream, room temp
Preheat the oven to 175°C and prepare a 9" springform pan with non-stick spray.
Wrap the pan with foil to prevent water from leaking in during the water bath.
Mix graham cracker crumbs, sugar, and melted butter; press into the pan.
Bake the crust for 8 minutes, then cool on a rack while preparing the filling.
Beat cream cheese and sugar until smooth, then add vanilla, eggs, and cream. Pour the filling over the crust and place the pan in a water bath.
Bake for 1 hour, then cool completely before refrigerating for 5 hours or overnight.