This is one of the easiest cakes to make. Just follow this recipe exactly as I have it and you'll soon proudly be slicing up the best cheesecake you've ever tasted!
Course: Dessert
Cuisine: American
Servings: 12
Ingredients
2cupsgraham cracker crumbs(you can sub in any cookie crumb here)
1/3cupgranulated sugar
1/2 cup melted butter
48-ounce packages cream cheeseuse only full fat, at room temperature
1 2/3cupssugar
1/4cupcornstarch
1tbsppure vanilla extract
2extra-large eggs
3/4cupheavy whipping cream
1small cancondensed milk
1cupsemi sweet chocolate chips
2tbspbutter
1tspvanilla extract
3tbspwater
Instructions
Preheat the oven to 350°F. Make the crust by mixing the crumbs, sugar and melted butter together until completely mixed. Press into the bottom of a 9-inch springform pan (the best way is to press it down with the bottom of a glass) and bake for 12-15 minutes. Remove from oven and cool on a wire rack while preparing filling. Keep the oven on.
In the bowl of an electric mixer (using the paddle attachment if your mixer has one), beat 1 package of the cream cheese, 1/3 cup of the sugar, and the cornstarch together on low speed until creamy, scraping down the bowl several times. Blend in the next package of cream cheese and 1/3 of the sugar and mix again. Add the remaining two packages, beating well and scraping down the bowl after each.
Increase the mixer speed to medium speed and beat in the remaining sugar and vanilla. Blend in the eggs, one at a time, beating well after each. Beat in the cream just until completely blended (the filling will be light and airy). Be careful not to overmix! Gently pour the batter over the crust.
Wrap the bottom of the springform pan with foil to ensure no water gets in and place the pan in a larger shallow pan filled with hot water that comes halfway (about 1 inch) up the side of the pan. Bake until the edge is light golden brown, the top is light gold, and the center barely jiggles, about 1 1/4 hours.
Remove the cheesecake from the water bath, transfer to a wire rack, and let cool for 2 hours. Then, leave the cake in the pan, cover loosely with plastic wrap, and refrigerate until completely cold before serving, preferably overnight or for at least 6 hours.
When ready to serve release and remove the side of the springform, leaving the bottom of the pan in place. Place on a cake plate. Refrigerate until ready to serve. Slice with a sharp straight-edge knife, not a serrated one, rinsing the knife with warm water between slices. Refrigerate any leftover cake, tightly covered, and enjoy within 2 days, or wrap and freeze for up to 1 month.
To make the hot fudge sauce, use a medium-sized glass bowl or microwave container and add chocolate and butter to the bowl and microwave for 2 minutes to melt.
Once the butter melts completely and the chocolate is slightly soft, pour in the condensed milk, water to the bowl. Microwave all ingredients for 3-4 minutes, not at once but a minute at a time
Take the bowl out to stir and combine after each minute until all ingredients are mixed well. Store in an airtight container and place it in the refrigerator until cheesecake is ready. When ready, slightly reheat in the microwave and pour over cheesecake and serve.
Notes
Always bake the cheesecake in a water bath as they do at Junior's. It keeps the heat in the oven moist and helps the cake bake slowly, gently, and evenly. It also helps to ensure that your cake will have a smooth top, with no large cracks.