Cheesecake Recipe: Extra Rich and Creamy Cheesecake

Thick style cheesecake on a spring form pan with a slice taken out.

Cheesecake Recipe: Extra Rich and Creamy Cheesecake

Ashley Manila

This Extra Rich and Creamy Cheesecake is freezer friendly and perfect for special occasions!

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Prep Time 30

Cook Time 1 8

Inactive Time 8

Total Time 9 38

Course Dessert

Cuisine American

Servings 1 cheesecake (9")

Ingredients

For the Crust:

2 cups (198 grams) graham cracker crumbs
1/3 cup (67 grams) sugar
7 tablespoons (99 grams) butter, melted

For the Creamy Cheesecake:

5 blocks of full-fat cream cheese (40 ounces total), softened to room temperature
1 and 1/2 cups (300 grams) granulated sugar
2 teaspoons pure vanilla extract
5 large eggs plus 3 egg yolks, at room temperature
1/2 cup (113 grams) heavy cream

Instructions

For the Crust:

Preheat oven to 350 degrees (F). Lightly spray a 9" springform pan with non-stick spray.
Wrap the bottom and sides of the pan with heavy duty tinfoil. I recommend doing 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.

For the Creamy Cheesecake Filling:

In the body of a high power blender, 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 45 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.
Cheesecake will keep, covered in the fridge, for 5 days. Cheesecake may be frozen for 2 months. Thaw overnight before slicing.

Tried it and loved it?Snap a picture and share it with me on Instagram @Bakerbynature and by using the hashtag #BakerByNature

Recipe by Ashley Manila at Baker by Nature: https://flow-hatch.live/50-best-cheesecake-recipes-to-bake/%3C/p%3E%3C/div%3E%3C/div%3E%3Cscript%3Ewindow.wprm_recipes = {"recipe-60879":{"type":"food","name":"Cheesecake Recipe: Extra Rich and Creamy Cheesecake","slug":"wprm-cheesecake-recipe-extra-rich-and-creamy-cheesecake","image_url":"https:\/\/bakerbynature.com\/wp-content\/uploads\/2018\/05\/extrathickandcreamycheesecake1234-1-of-1.jpg","rating":{"count":0,"total":0,"average":0,"type":{"comment":0,"no_comment":0,"user":0},"user":0},"ingredients":[{"uid":1,"amount":"2","unit":"cups","name":"(198 grams) graham cracker crumbs","notes":"","unit_id":4977,"id":1243,"type":"ingredient","unit_systems":{"unit-system-1":{"amount":"2","unit":"cups","unitParsed":"cups"}}},{"uid":2,"amount":"1\/3","unit":"cup","name":"(67 grams) sugar","notes":"","unit_id":4975,"id":1244,"type":"ingredient","unit_systems":{"unit-system-1":{"amount":"1\/3","unit":"cup","unitParsed":"cup"}}},{"uid":3,"amount":"7","unit":"tablespoons","name":"(99 grams) butter, melted","notes":"","unit_id":4976,"id":1245,"type":"ingredient","unit_systems":{"unit-system-1":{"amount":"7","unit":"tablespoons","unitParsed":"tablespoons"}}},{"uid":5,"amount":"5","unit":"","name":"blocks of full-fat cream cheese (40 ounces total), softened to room temperature","notes":"","id":1246,"type":"ingredient","unit_systems":{"unit-system-1":{"amount":"5","unit":"","unitParsed":""}}},{"uid":6,"amount":"1","unit":"","name":"and 1\/2 cups (300 grams) granulated sugar","notes":"","id":1247,"type":"ingredient","unit_systems":{"unit-system-1":{"amount":"1","unit":"","unitParsed":""}}},{"uid":7,"amount":"2","unit":"teaspoons","name":"pure vanilla extract","notes":"","unit_id":4983,"id":926,"type":"ingredient","unit_systems":{"unit-system-1":{"amount":"2","unit":"teaspoons","unitParsed":"teaspoons"}}},{"uid":8,"amount":"5","unit":"","name":"large eggs plus 3 egg yolks, at room temperature","notes":"","id":1248,"type":"ingredient","unit_systems":{"unit-system-1":{"amount":"5","unit":"","unitParsed":""}}},{"uid":9,"amount":"1\/2","unit":"cup","name":"(113 grams) heavy cream","notes":"","unit_id":4975,"id":1249,"type":"ingredient","unit_systems":{"unit-system-1":{"amount":"1\/2","unit":"cup","unitParsed":"cup"}}}],"originalServings":"1","originalServingsParsed":1,"currentServings":"1","currentServingsParsed":1,"currentServingsFormatted":"1","currentServingsMultiplier":1,"originalSystem":1,"currentSystem":1,"unitSystems":[1],"originalAdvancedServings":{"shape":"round","unit":"inch","diameter":0,"width":0,"length":0,"height":0},"currentAdvancedServings":{"shape":"round","unit":"inch","diameter":0,"width":0,"length":0,"height":0}}}