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Ingredients
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Crust
Filling
Method
Crust Preparation
- 1
Make the crust
In a medium bowl, combine the graham cracker crumbs, granulated sugar, and melted butter. Mix until the crumbs are evenly coated and the mixture resembles wet sand.
- 2
Press the crust
Press the crumb mixture into the bottom of a 9-inch springform pan. Use the back of a measuring cup to pack it tightly. Bake in a preheated oven at 350°F (175°C) for 10 minutes. Remove from the oven and let cool while preparing the filling.
Filling Preparation
- 3
Prepare the filling
In a large mixing bowl, beat the softened cream cheese with an electric mixer until smooth and creamy, about 2-3 minutes.
- 4
Add sugar and vanilla
Gradually add the granulated sugar and vanilla extract to the cream cheese, mixing until well combined.
- 5
Incorporate eggs
Add the eggs, one at a time, mixing on low speed after each addition until just combined. Be careful not to overmix.
- 6
Add heavy cream
Finally, add the heavy cream and mix until smooth. Do not overmix.
Baking and Finishing
- 7
Pour filling into crust
Pour the cheesecake filling into the cooled crust, smoothing the top with a spatula.
- 8
Bake
Bake the cheesecake in a preheated oven at 400°F (200°C) for about 50-60 minutes, or until the top is dark brown and the center is slightly jiggly.
- 9
Cool and chill
Turn off the oven and leave the cheesecake inside for 1 hour with the door slightly ajar. Remove from the oven and let cool to room temperature, then refrigerate for at least 4 hours or overnight before serving.