Classic Cheesecake
Classic Cheesecake
Inspired by Christina Tosi's Bake Club recipe
Ingredients
- Crust:
- 1 stick unsalted butter
- 1 ½ cups graham cracker crumbs (place 12 full sheets of graham crackers in food processor and pulse into fine crumbs)
- ¼ cup milk powder
- ¼ cup sugar
- Filling:
- 4 - 8oz blocks cream cheese, room temperature
- 1 ½ cup sugar
- 2 Tablespoons flour
- 4 eggs
- 1 Tablespoon vanilla extract
- Place a large baking sheet in the oven on the middle rack and heat oven to 325F.
- Grease a 9” springform pan.
- In a medium size bowl, melt the butter, then toss with graham cracker crumbs, milk powder and sugar until well combined. Transfer to the greased baking pan and, with the palm of your hand and fingertips, press the mixture evenly across the surface and up the sides of the springform pan.
- In a stand mixer, fitted with the paddle attachment, slowly beat the cream cheese on low until smooth, scraping down the sides of the walls and paddle occaisionally.
- Add in sugar a little at a time, continuing to mix on low speed, stopping to scrape down the sides of the walls. With the last of the sugar, add the flour, and mix through.
- Still on low, add the eggs and vanilla one at a time, continuing to mix on low speed, stopping to scrape down the sides.
- Pour the mixture into your crust and spread evenly. Carefully transfer the pan to the heated oven, to the center of the baking sheet. Before closing the oven, fill the baking sheet with hot tap water to create a “water bath".
- Bake for 90 minutes, where cheesecake is set firmly in the center, but not get much color. Bake another 5-10 minutes until you get a little color. Before removing the pan from the water bath and oven, turn the oven off and prop the door open for 10 minutes. This will allow the cheesecake to gently cool down, to avoid any cracking.
- Remove the cheesecake from the oven and finish cooling at room temperature before refrigerating for the final cool.
- I like my cheesecake as is with whip cream. You can add fresh berries if you likeic.