BASIC CHEESECAKE RECIPE

Preheat the oven to 350 degrees.

To make the crust, blend graham crackers into crumbs using a blender.

Pour the crumbs into a medium bowl, add sugar, and combine well.

Add melted butter to the mixture and stir until moistened.

Press the mixture into an 8-inch springform pan covered with parchment paper.

Bake the crust at 350 degrees for 8 minutes, then let it cool completely.

Lower the oven temperature to 300 degrees.

To make the filling, in a large bowl, combine Philadelphia cream cheese and sugar using a hand mixer on low speed until smooth.

Add eggs one at a time, letting them incorporate between each addition.

Add lemon juice, lemon zest, and vanilla extract, then whisk again.

Finally, add heavy whipping cream and whisk one more time, cleaning the sides of the bowl with a spatula.

Place the baking pan in the middle of extra wide heavy duty foil and fold the foil up the sides of the pan, ensuring there are no lips or holes.

Set the baking pan in a deep roasting pan or deep baking sheet and pour the cheese filling over the cold crust, smoothing it with a spatula.

Pour water around the edges of the spring pan about halfway up the sides.

Carefully transfer the cheesecake to the center rack of the oven and bake at 300 degrees for about an hour and 45 minutes until the center bubbles slightly when tapped.

Let the cheesecake cool completely, then cover with foil or plastic wrap and refrigerate overnight to fully set before slicing.

To slice the cheesecake, use a knife to slice between the cake and the baking pan and take the ring part off, smoothing out any imperfections with a knife.

Transfer the cheesecake to a serving plate and decorate as desired.

To get a clean slice, dip a long knife into very hot water, wipe with a paper towel, and slice through the cheesecake, wiping the knife between slices.

Store leftover cheesecake in an airtight container or covered with plastic wrap or foil for up to one week, or freeze for up to two months.

Equipment Needed

Dietary

Allergens