One of the best cheesecake recipe I've ever tried! This weekend will make it again, I guess I've already make it 10 times at least. Easy to cook and eat))), doesn't crack and enjoyed by 100% who tries it.
Ingredients
Crust:
2 cups graham cracker crumbs or other cookies (you need some simple cookies ( flour, butter, sugar) similar to shortbread, but try to get cookies those do not contain too much fat as you add butter to the bottom layer dough)
1/3 cup sugar
7 tablespoons butter, melted (100 g)
For the Creamy Cheesecake:
5 blocks of full-fat cream cheese (40 ounces total), softened to room temperature (1150 g)
1 and 1/2 cups granulated sugar
2 teaspoons pure vanilla extract
5 large eggs plus 3 egg yolks, at room temperature
1/2 cup heavy cream ( 33-35% fat)
Method:
Crust:
Preheat oven to 350F degrees (176 С). Lightly spray a 9" (22,5 сm) springform pan with non-stick spray.
Wrap the bottom and sides of the pan with heavy duty tinfoil. Do several diligent layers here to ensure no water creeps through when you place the pan in the water bath. Set pan aside.
In a large bowl, combine graham cracker crumbs, sugar, and melted butter; stir well to combine. Firmly pat the mixture into the prepared pan.
Bake in preheated oven for 8 minutes. Place partially baked crust on a cooling rack and set aside while you prepare the filling.
Creamy Cheesecake Filling:
In the blender bowl, food processor, stand mixer fitted with the whisk attachment, or in a very large bowl using a hand held mixer, beat the softened cream cheese until completely smooth, scraping the bowl as needed.
Add sugar and vanilla and beat smooth, scraping down the sides and bottom of bowl as needed. Add in the eggs and yolks, one at a time, beating well after each addition.
Add in the cream and beat until it's just incorporated in the batter.
Pour filling into prepared crust and, using a silicone spatula, smooth the top.
Place the cheesecake pan into a large, deep pan. Fill the pan with 2 inches of hot water. This is your water bath and will help ensure your cheesecake comes out crack free.
Carefully place the pan in the oven and bake for 1 hour and 10 minutes. Turn oven off and let the cheesecake sit, undisturbed, for 35 minutes, inside the oven with the door shut. The cheesecake should be still slightly wiggly.
Remove cake from oven and gently run a knife very around the edge of the cake. Place the cheesecake pan on a cooling rack and cool completely, then loosely cover the pan with saran wrap and chill for at least 8 hours. I also tried to put the cheesecake in the fridge in a springform pan and get it from it when it completely set, works good as well.