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Creamy Cheesecake Recipe

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This recipe for Creamy Cheesecake, by , is from The Family Cookbook Project, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!

Contributor:  
Contributor:  
Rachel Polacek

Category:
Category:
 

Crust


Ingredients:  
Ingredients:  
2 cups graham cracker crumbs
⅓ cup sugar
7 tablespoons better, melted

Directions:
Directions:
1. Preheat oven to 350. Lightly spray a 9" springform pan with non-stick spray.

2. Wrap the bottom and sides of the pan with heavy duty tin foil. 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.

3. In a large bowl, combine graham cracker crumbs, sugar, and melted butter; stir well to combine. Firmly pat the mixture into the prepared pan.

4. Bake in preheated oven for 8 minutes. Place partially baked crust on a cooling rack and set aside while you make the cheesecake.
 

Creamy Cheesecake


Ingredients:  
Ingredients:  
5 blocks of full fat cream cheese (40 ounces), softened to room temperature
1 cups granulated sugar
2 tsp pure vanilla extract
5 large eggs, plus 3 egg yolks, at room temperature
cup heavy cream

Directions:
Directions:
1. In high a power blender, food processor, stand mixer fitted with disk attachment, or in a very large bowl using hand held mixer, beat the softened cream cheese until completely smooth, scraping the bowl as needed.

2. 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.

3. Add in cream and beat until it's just incorporated into the batter.

4. Pour filling into prepared crust and, using a silicone spatula, smooth the top.

5. Place the cheesecake pan into a large, deep pan. Fill pan with 2 inches of hot water. this is your water bath and will help ensure your cheesecake comes out crack free.

6. Carefully place the pan in the oven and bake for 1 hour and 10 minutes. Turn oven off and let cheesecake sit undisturbed, for 35 minutes inside the oven with the door shut. The cheesecake should still slightly wiggly.

7. Remove cake from the oven and gently run a knife around the edge of the cake. Place the cheesecake pan on a cooling rack and cool completely, then loosely cover the pan with sera wrap and chill for at least 8 hours.

8. Cheesecake will keep covered in the fridge for 5 days. Cheesecake may be frozen for 2 months. Thaw overnight before slicing.

Number Of Servings:
Number Of Servings:
8-10

 

 

 

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