The Perfect Cheesecake
Jessica Schwausch Lunsford
There are a lot of steps to making this, but it is SO worth it.
Featured Pinch Tips Video
- 1 3/4 c
- graham cracker crumbs
- 4 Tbsp
- granulated sugar
- 1 pinch
- 1/2 stick
- butter, melted (4 tablespoons)
- -for the cheesecake-
- 2 lb
- cream cheese (4, 8oz boxes) room temperature
- 1 1/3 c
- granulated sugar
- 1/2 tsp
- 2 tsp
- vanilla extract
- 4 large
- eggs, room temperature
- 1/2 c
- heavy cream, room temperature
1Set oven to 350 degrees.
Butter a 9 inch springform pan.
Wrap the bottom of the pan with aluminum foil (for later on in cooking)
2Combine graham cracker crumbs, 4 tbls sugar, pinch of salt, and 1/2 stick of butter with fingers until crumbly.
3Pour into springform pan, and press down, going up the sides about halfway.
4Bake for 10 minutes and set aside to cool.
5Reduce oven heat to 325 degrees
6Heat a kettle of water, to a boil.
7With a hand mixer or stand mixer, whip cream cheese until light and fluffy (4 minutes)
8Pour in sugar, salt, and vanilla, and continue to blend for another 4 minutes.
9Add eggs while mixer is still running, one at a time and blend for at least one minute after each egg.
10After eggs are incorporated add the heavy cream and mix until there are no lumps AT ALL in mixture.
(Lumps will not dissolve during baking so make sure to blend well)
11Pour mixture into your baked graham cracker crust.
Set in a large baking dish, put in oven.
12While in oven, pour boiling water in the baking dish around cheesecake, so that it comes up to the sides about halfway.
13Bake for 2 hours.
(Cheesecake may be cracked and browned on top)
14After the 2 hours, turn the oven off, prop the door open a little, and leave the cheesecake in the warm oven for 1 hour.
15Remove the cheesecake from the baking dish and let come to room temperature. Chill overnight for best results.