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Homemade Cheesecake


Course Dessert
Cuisine American, Greek
Prep Time 20 minutes
Cook Time 1 hour 10 minutes
Cooling/Chill Time 10 hours
Total Time 11 hours 30 minutes
Servings 12 people
A slice of cheesecake with cherry topping on a black plate with a fork.
This Homemade New York Style Cheesecake Recipe is ultra creamy and rich! A homemade graham cracker crust is the perfect foundation for this gourmet vanilla dessert!

Ingredients  

Crust

  • 1½ cups graham cracker crumbs 170g
  • 8 tablespoons salted butter 112g, melted
  • ¼ cup granulated sugar 60g

Cheesecake

  • 32 ounces cream cheese 904g, room temperature and full-fat only
  • 1½ cups granulated sugar 335g
  • 1 tablespoon vanilla bean paste 18g
  • 5 large eggs room temperature
  • ¾ cup heavy cream 175ml, room temperature
  • 2 teaspoons lemon juice
  • 1 teaspoon salt
  • ⅓ cup all-purpose flour 43g, sifted

Instructions

  • Preheat the oven to 300°F and wrap a 9-inch springform pan with aluminum foil and set aside.
  • Add 1½ cups graham cracker crumbs, 8 tablespoons salted butter, and ¼ cup granulated sugar to a large bowl and mix until the crumbs are evenly moistened. I use boxed crumbs, but if making your own, make sure to pulse the graham crackers in a food processor until fine crumbs form.
  • Add the crust mixture to the springform pan and use a glass or measuring cup to press the mixture into the bottom and partially up the sides.
  • In a large bowl or stand mixer fitted with a whisk attachment, beat together 32 ounces cream cheese 1½ cups granulated sugar, and 1 tablespoon vanilla bean paste on medium speed until smooth, about 2 minutes. Scraping down the sides of the bowl every 30 seconds or so, and make sure no lumps remain.
  • Add the 5 large eggs one at a time, mixing on low speed after each addition. Make sure only a little yellow remains from the previous egg before adding the next.
  • With the mixer on low speed, add in the ¾ cup heavy cream, 2 teaspoons lemon juice, and 1 teaspoon salt and mix until fully incorporated.
  • Sift the ⅓ cup all-purpose flour into the mixing bowl and mix on low speed for 10 seconds. Scrape down the sides of the bowl and beat for another 10 seconds.
  • Place the springform pan in a larger baking pan and fill the larger pan with water until it covers the bottom of the large pan, about 3 to 4 cups, to create the water bath. This helps prevent your cheesecake from cracking. 
  • Pour the cheesecake batter into the prepared pan, the filling will feel like a lot, but add all of it.
  • Bake for 75 to 85 minutes on the middle oven rack until the center is almost set and has a matte/dull appearance but is still a little jiggly and the edges will also be just light golden.
  • Turn off the heat and let the cheesecake sit in the oven for an additional 20 minutes.
  • Remove from the oven and run a paring knife around the edge of the pan to loosen the cheesecake then remove the aluminum foil and transfer the cheesecake to a wire rack to cool to room temperature. About 3 hours.
  • Transfer the cheesecake (in the pan) to the refrigerator to chill for at least 8 hours, preferably overnight.
  • For super clean cheesecake slices, heat a large chef knife under hot water and slice the cheesecake.
  • Serve plain or topped with fruit sauce, hot fudge, fresh berries, or your favorite cheesecake topping.

Notes

  • A whisk attachment is accurate; this is why it's important the cream cheese is very soft for mixing. I recommend pulling out of the refrigerator at least 4 hours before using it.
  • Store in the refrigerator for up to 1 week.
  • This can be made in a 10-inch springform pan, but the cheesecake will be thinner and will take slightly less time to bake. An 8-inch springform pan is too small for all of the batter.
  • It’s extremely important that you pay attention to the mixing speeds and time in this recipe. You do not want to overwhip the eggs or cream as it will result in air bubbles or a more souffle-like texture. Slow and minimal mixing will help obtain the silky, creamy cheesecake texture.
  • You can freeze this cheesecake for up to 3 months. Simply let it cool completely in the refrigerator, then wrap it with plastic wrap and aluminum foil. If you have a cardboard cake round used to support layer cakes, this would also be great for supporting the cheesecake.

Nutrition

Calories: 583kcal | Carbohydrates: 45g | Protein: 9g | Fat: 42g | Saturated Fat: 24g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 11g | Trans Fat: 0.3g | Cholesterol: 181mg | Sodium: 591mg | Potassium: 165mg | Fiber: 0.5g | Sugar: 36g | Vitamin A: 1566IU | Vitamin C: 0.4mg | Calcium: 105mg | Iron: 1mg
Find it online: www.sugarandsoul.co/cheesecake-recipe/