Classic Cheesecake
 
Ingredients
Crust:
  • 1¼ cup graham cracker crumbs
  • 2 Tablespoons granulated sugar
  • 4 Tablespoons butter, melted
Filling:
  • 16 oz cream cheese, room temperature
  • 15 oz ricotta cheese
  • 1¼ cup granulated sugar
  • 1½ teaspoon vanilla
  • 4 eggs
  • Decorations (strawberries, chocolate, whipped cream)
Instructions
Crust:
  1. Preheat oven to 350°F.
  2. Mix graham cracker crumbs and sugar together.
  3. Add in melted butter.
  4. Press into the bottom of a completely greased 9 or 10 inch springform pan. Use a the bottom of a measuring cup to pack it down.
  5. Bake for 10-12 minutes, until golden brown.
  6. Let cool for at least 30 minutes.
Filling:
  1. Preheat oven to 325°F.
  2. Beat cream cheese on high speed until smooth.
  3. Add ricotta and beat on medium speed for a minute.
  4. Add granulated sugar.
  5. Beat the mixture on high for about a minute and then scrape down the sides of the bowl, bottom of the bowl, and the mixer's beater with a rubber spatula. Repeat this step at least 3 times.
  6. Add in vanilla and scrape the bowl down one more time.
  7. Add the eggs in one at a time on low speed. And scrape the bowl after the 2nd egg.
  8. Pour filling over the crust and tap the pan on the counter to get some of the air bubbles out. Wrap aluminum foil around the sides of the springform pan to help it cook evenly and to catch anything that may leak out the bottom of your springform pan.
  9. Fill another pan with about an inch of water and place on the bottom rack of the oven. This will keep the oven moist and prevents cracks.
  10. Bake the cheesecake above the pan with water for 1 hour and 25-40 minutes or until slightly wobbly and has just a few light brown spots on top. Try to not open the door during baking.
  11. Once the cheesecake is done, turn off the oven, crack open the oven door, and leave the cheesecake in there for 1 hour.
  12. Remove the cheesecake from the oven and let it sit at room temperature until completely cool, about 45 minutes to 1 hour. Remove the sides of the springform pan.
  13. Move the cheesecake to the fridge for at least 3 hours before serving.
  14. Decorate and serve.
Store in refrigerator.
Recipe by Birch Tree Baking at https://www.birchtreebaking.com/classic-cheesecake/