This is a true New York Cheesecake – rich, thick, creamy, smooth, and decadent. The low/slow baking method prevents sinking/cracking on top. Can be made 2-3 days ahead of time and chilled until ready to serve. Leftovers freeze very well.
- 3 cups graham cracker crumbs
- 1/2 cup salted butter, melted
- 5 (8 oz each) blocks cream cheese, softened
- 1 3/4 cups granulated sugar
- 5 large eggs
- 2 large egg yolks
- 1 tsp vanilla extract
- 2 TB all purpose flour
- 1/4 cup heavy whipping cream
- Preheat oven to 350F. Grease a 9 or 10-inch springform pan on bottom/sides. Set aside.
- Mix graham cracker crumbs with melted butter. Press firmly and evenly into prepared springform pan. Bake crust for 8 minutes.
- Turn oven down to 225F. Place large pan of water on lowest rack.
- In bowl of stand mixer, combine softened cream cheese (the softer the better) and sugar. Mix until smooth and creamy. Add eggs, egg yolks, and vanilla. Mix until smooth. Add flour and heavy cream, blending and scraping down sides until fully incorporated and smooth.
- Pour batter into prepared pan. Place springform pan on large baking sheet.
- Bake in center rack, until filling seems mostly set, about 3 to 3 1/2 hours. Center may still jiggle a bit, but it will set upon chilling.
- Turn oven off. Crack oven open a bit, and allow cheesecake to cool at least 2 hours or longer (I leave it until it reaches room temp.)
- Chill in fridge overnight in springform pan, up to 3 days.
- Run thin knife carefully around edges of pan, and release springform, when ready to serve.
- * For a simple but yummy strawberry topping, slice up 16-20 oz strawberries, mix with 1/4 cup granulated sugar, and allow to macerate a bit. Spoon over cheesecake slices.
- Category: dessert