I don’t know about you, but finding the most perfect recipe for cheesecake has been a little bit of a struggle for me. But this rich and velvety crowd pleaser has made entertaining SO much sweeter. The smooth and creamy filling with the classic buttery graham cracker crust is so completely mouth watering and so completely worth the work in the end! I know, sometimes it can look a little daunting when you read all the steps, but I promise you that it is so much easier to do once you give it a try and see for yourself.
- 7 tablespoons butter, melted
- 1/4 teaspoon salt
- 1/3 cup granulated sugar
- 2 cups honey graham crackers, pulsed
- 3 tablespoons all-purpose flour
- 3 packages of cream cheese (8 oz each), softened/ROOM TEMPERATURE
- 1 cup full fat sour cream
- 1 1/4 cups granulated sugar
- 2 teaspoons pure vanilla extract
- 3 large eggs AT ROOM TEMPERATURE
- 2 egg yolks AT ROOM TEMPERATURE
- 1/2 cup heavy cream
- Preheat the oven at 325 degrees Fahrenheit
- Make sure that all ingredients that need to be at room temperature have done so.
Starting with the crust:
- Spray a 9 inch springform pan with a non-stick spray, set aside for later
- With a food processor, pulse the graham crackers into a crumb consistency, then adding sugar and salt to be combined.
- Pour into a bowl and add melted butter. Stir well
- Add to sprayed springform pan and firmly pat down to form a crust
- wrap heavy duty tin foil underneath and around the sides of pan. Doing multiple layers in a crisscross formation will help keep moisture out. Set aside
- With a mixer, beat together the sour cream and softened cream cheese. Make sure this is combined really well to ensure the silky smooth texture at the end
- Add the vanilla and sugar and beat until smooth.
- Add the 2 egg yolks and 3 full eggs and beat until smooth
- Slowly pour in the flour and mix until just fully combined.
- Stir in the heavy cream and mix until it is just incorporated into the batter. Be sure not to over mix or it will create to much air and cause deflation after baking
- Pour the batter into your prepared springform pan
- In a separate, large and deep pan (maybe a roasting pan), fill it with hot water to create a bath for the cheesecake. (fill about halfway or to where the top of the foil doesn’t become emerged) This will prevent any cracks from forming while it is baking in the oven
- place your springform pan into the water bath and then put into the oven for 1 hour and 15 minutes.
- After the baking time has ended, turn off the oven and let the cheesecake sit for an additional 45 minutes, untouched. There should be a slight wiggle to the cheesecake when finished
- Remove the cheesecake from the oven and let sit for an additional 15 minutes. Run a knife around the edges to loosen from pan
- cover loosely with a plastic wrap and let sit in the refrigerator for a minimum of 6 hours.
This is where you really can have fun! With my cheese cake, I used a butterfly stencil and piped the chocolate to create a 3D effect. You can purchase the chocolate piping kit that I used right here. When the chocolate is done hardening in the refrigerator, I gently pressed each side of the chocolate onto the side of the cake.
I also used the chocolate piping kit to help make the chocolate covered strawberries for the sides. You can use these chocolate melting packs to dip the strawberries in and then draw stripes with the piping kit.
Finally, add whichever and however many pieces of berries along the sides and top, which would then be lightly dusted with powdered sugar and garnished with sporadic pieces of mint. The berries I used were blue berries, and raspberries.
If any of you find some questions that haven’t been answered, please leave a comment or message me! I’d love to help anyone who may need it.