Best Cheesecake Recipe

Are you looking for best cheesecake Recipe? This recipe is super easy and gives you a rich, creamy cheesecake feeling with a yummy graham cracker crust. It tastes amazing and It will be your favourite recipe too!

This cheesecake is made with creamy cream cheese, heavy cream, and fresh eggs. It’s baked slowly in a water bath, which helps it stay smooth and crack-free. You can make this cheesecake for birthdays, holidays, or just because you’re craving something sweet. Even if you’ve never made cheesecake before, this recipe will help you make a perfect one every time!

Ingredients

For the crust:

2 cups graham cracker crumbs
1/3 cup sugar
7 tablespoons melted butter
For the cheesecake filling:

5 blocks cream cheese (room temperature)
1 and 1/2 cups sugar
1 tablespoon vanilla extract
5 large eggs (room temperature)
3 egg yolks (room temperature)
1/2 cup heavy cream (room temperature) – add a little more if you want it extra creamy

introduction

1.Preheat your oven to 350°F (175°C). Spray a 9-inch springform pan with non-stick spray.
Wrap the bottom and sides of the pan with foil. This stops water from getting into your cheesecake while it bakes.
2.In a bowl, mix graham cracker crumbs, sugar, and melted butter. Stir until it looks like wet sand.
3.Press the crumb mix into the bottom of the pan.
4.Bake the crust for 8 minutes. Then, let it cool while you make the filling.
Make the Filling:

5.In a big bowl, beat the cream cheese until smooth (no lumps!).

6.Add sugar and vanilla, and mix until everything is combined.

7.Add eggs and egg yolks one at a time. Mix after each egg so they blend in well.

8.Pour in the heavy cream and mix just until it’s combined. Don’t overmix!

9.Pour the cheesecake batter over the crust. Smooth the top with a spatula.

10.Put the cheesecake pan inside a bigger pan. Add hot water to the bigger pan until the water is about 2 inches deep. This is your water bath – it keeps the cheesecake smooth and crack-free.

11.Put everything in the oven and bake for 1 hour and 10 minutes. Then, turn off the oven but leave the cheesecake inside for 45 more minutes.

12.Take the cheesecake out and run a knife around the edges to loosen it. Let it cool on a wire rack.

13.Once cool, cover it with plastic wrap and chill it in the fridge for at least 8 hours (overnight is best).

How long you can store it after praparing?

In the fridge: up to 5 days
In the freezer: up to 2 months (thaw in the fridge before eating)

Tips for prapair best cheesecake.

1.Use room temperature ingredients – this helps everything mix smoothly.
2.Do water bath for keeps your cheesecake creamy and crack free.
3. Wait untile cheesecake cool slowly in the oven (this also helps prevent cracks.)
4. Don’t overmix the eggs and cream

Fun Ways to Change It Up

🍫 Try a chocolate cookie crust instead of graham crackers.
🍓 Add fruit puree (like strawberry or raspberry) to the batter for a fruity swirl.
🌾 Want gluten-free? Use gluten-free cookies for the crust.
🥥 Want dairy-free? Use dairy-free cream cheese and coconut cream instead.

Toppings to Try

This cheesecake is delicious on its own, but you can also add:

Fresh berries (like strawberries or blueberries)
Whipped cream
Caramel sauce
Chocolate ganache
Fruit compote (cooked fruit with sugar – like a chunky sauce!)
You can use this recipe for parties, holidays or any time .it will give feeling something extra special. You will surprise your lovers by using this recipe! 🎂