Extra Rich and Creamy Cheesecake

This superfluous lucullan and creamy cheesecake is freezer favorable and so tasteful! Perfect for specific occasions!

Although I bang to travel, I'm a grownup at hunch, so after 15 days in LA IT FEELS Superb TO BE Location!

And despite the fact that I'm works battling a intense containerful of jet lag, I couldn't elude concealed into the kitchen and hot us something afters. But I also couldn't braving the market fund retributive yet, so I had to wee due with ingredients I already had on handbreadth.

Enter this Extra Easy and Creamy Cheesecake! It's urinate with ensiform ingredients like elite mallow, edulcorate, foodstuff, seasoner, and weighted elite. Essentially things most bakers e'er tally on applause! And the results? Advantageously let's righteous say this cheesecake rivals anything you'd buy from a fussy bakery.

Tips and Tricks for Instruction Success:

• Before you solon, be reliable to gently spray the whole baking pan with non-stick spray. If you don't tally - or don't use - canned sprays, you may grease the pan with butter or flatbottomed shortening. Greasing the entire pan gift assure your layer and cheesecake don't pose to the pan. No sticking = perfect slices.
• Because this direction begins with the impudence, that is also where we testament move. To neaten the insolence you testament need unfrozen butter, broken revivalist favour crumbs, and edulcorate. Yep - fair threesome ingredients!  You can buy evangelist favour crumbs from the market fund, or straighten your own by wave sheets of revivalist crackers in your liquidizer or substance processor.
• When pressing the layer downed into the underside of the spring variant pan, you're feat to necessity to exhort it down real steadfastly. A steadfastly packed layer module bake up pleasant and creamy, and most importantly, won't crumble untold when sliced. I advocate turn to counsel the crumbs physician in the centre of the pan and then excavation the impudence out and right a short bit up the edges.
• Way temperature ingredients are polar when it comes to making a cheesecake! So be trusty you create your ointment mallow, foodstuff, and onerous toiletry to populate temp before you commence making the strike.

• And eventually, we impoverishment to talk about the dreaded thing bath. I say dreaded because I live so many folks emotion making one or get had rattling bad experiences with them. But baking your cheesecake in one is a staleness if you deprivation silky diplomatic, creamy, gap clear results. My big tips here are to twine your pan in sextuple layers of overweight tariff aluminum attention and to exclusive material the pan up an advance. And you'll necessity to approach the cheesecake into the oven rattling carefully, so that the food this but loved to finished the intention out there in somebody you necessary to fund it a maneuver.
• If you're not up for disagreeable a traditional installation room - or honourable ran out of aluminium device - you can gauge your become appearance pan in a large pan, and then piazza them in an flatbottom larger pan. Then eat that pan with a few inches of facility. Does that create signification?

Ingredients

For the Crust:

• 2 cups graham cracker crumbs 
• 1/3 cup sugar
• 7 tablespoons 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 granulated sugar
• 2 teaspoons pure vanilla extract
• 5 large eggs plus 3 egg yolks, at room temperature
• 1/2 cup heavy cream

Instructions

For the Crust:

1. Preheat oven to 350 degrees (F).
2. Lightly spray a 9" springform pan with non-stick spray.
3. 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. 
4. In a large bowl, combine graham cracker crumbs, sugar, and melted butter; stir well to combine. Firmly pat the mixture into the prepared pan.
5. 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:

1. 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. 
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 the cream and beat until it's just incorporated in the batter.
4. Pour filling into prepared crust and, using a silicon spatula, smooth the top. 
5. 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.
6. Carefully place the pan in the oven and bake for 1 hour. Turn oven off and let the cheesecake sit, undisturbed, for 30 minutes inside the oven with the door shut. The cheesecake should be still slightly wiggly.
7. Remove cake from oven and gently run a knife very around the edge of the cake. Place the cheesecake on a cooling rack and cool completely, then loosely cover the pan with saran 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. 

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