This is a proper homemade cheesecake, the kind we used to make in kitchens many years ago. It is rich, smooth, and soft in the center with a simple buttery crust underneath. Nothing fancy is needed, only good ingredients and a little patience.
Do not rush this recipe. Cheesecake must bake slowly and cool slowly. That is how it becomes creamy and smooth without cracks. If you follow each step carefully, you will have a dessert that slices neatly and tastes rich and comforting.
Ingredients
For the Crust
- 2 cups graham cracker crumbs
- 1/3 cup sugar
- 7 tablespoons melted butter
For the Cheesecake Filling
- 5 blocks (40 ounces) full fat cream cheese, soft at room temperature
- 1 1/2 cups sugar
- 1 tablespoon vanilla extract
- 5 eggs, room temperature
- 3 egg yolks, room temperature
- 1/2 cup heavy cream, room temperature
- (Optional: extra 1/4 cup cream for a richer texture)
Equipment
- 9-inch springform pan
- Large roasting pan
- Electric mixer or hand mixer
- Mixing bowls
- Spatula
- Aluminum foil
Instructions
Preheat your oven to 350°F. Take a 9-inch springform pan and lightly grease it. Wrap the outside of the pan with several layers of aluminum foil so water cannot get in later.
In a bowl, mix graham cracker crumbs, sugar, and melted butter. Stir until the crumbs are all coated. Press this mixture firmly into the bottom of the pan. Bake for 8 minutes, then take it out and let it cool.
In a large bowl, beat the cream cheese until it is completely smooth. There should be no lumps. Add sugar and vanilla and mix again until creamy.
Add the eggs one at a time. Mix after each egg before adding the next. Then add the egg yolks the same way. Go slowly so the batter stays smooth.
Pour in the heavy cream and mix just until blended. Do not overmix at this stage.
Pour the filling over the cooled crust. Smooth the top with a spoon or spatula.
Place the pan inside a larger baking dish. Pour hot water into the outer dish until it comes about halfway up the sides of the cheesecake pan.
Bake for 1 hour and 10 minutes. The edges should look set, but the center should still move a little when you shake the pan gently.
Turn the oven off. Do not open the door. Leave the cheesecake inside for 45 minutes.
Take it out and let it cool on the counter until it reaches room temperature. Run a knife around the edge of the pan. Cover lightly and place in the refrigerator for at least 8 hours, or overnight.
Tips and Serving Suggestions
- Use full fat brick cream cheese only. Do not use whipped or spreadable cream cheese.
- Let cream cheese, eggs, and cream sit out until soft before starting.
- Do not skip the water bath. It keeps the cheesecake soft and smooth.
- Chill overnight for the best texture.
- Serve with whipped cream, berries, or chocolate sauce if you like.
Nutrition Information
One slice (1/12 of cake) has about 520 to 560 calories. It is rich in fat from cream cheese and cream, with protein from eggs and sweetness from sugar.
Disclaimer: Nutrition facts are estimated and may vary based on ingredients and preparation.
Storage and FAQs
Keep cheesecake covered in the refrigerator for up to 5 days. It is best kept in the springform pan.
You may freeze it for up to 2 months. Wrap it tightly and thaw it in the refrigerator overnight.
The water bath helps the cheesecake stay soft and prevents cracks on top.
For clean slices, dip a sharp knife in warm water and wipe it between cuts.
And that is how it is done, dear. A simple, steady cheesecake that comes out rich, smooth, and just right every time.