Cheesecake is my absolute favorite cake in the world. So I want to share with you my favorite homemade cheesecake recipe.
So here we go.
First the crust. Take 10-12 graham crackers and puree to a fine crumb in a food processor. Then add 1/4 cup of melted butter and mix well in the food processor. Grab a spring form pan and pour the graham cracker and butter mixture in and press into the base of the pan. Let it chill in the fridge until everything else is ready.
Now take two pounds of cream cheese at room temperature and put in the food processor(make sure you rinsed it out after the first use) and process until smooth and creamy. Add 1 1/3 cups of sugar and mix. Then add 4 eggs one at a time (mix the mixture before adding the next egg). After the eggs are mixed in add 1 1/2 teaspoon of vanilla extract and mix again.
Now take the spring form pan out of the fridge and pour mixture into it. Now this is very important, make sure you tap out the air pockets by tapping the bottom of the pan on the counter top. Now wrap the bottom and half way up the pan with foil make sure you do not cover the top and place it in a roasting pan. Fill the roasting pan about half way with water. Bake in the oven on 325 degrees Fahrenheit for one hour.
After the hour is up check the cake it should jiggle when poked. Turn the oven off and let the cheesecake cool in the oven for one hour. Then take it out of the oven bring it to room temperature . Then wrap in plastic wrap and chill for eight hours in the fridge. Once the eight hours have passed take the cake out and take a knife and go around the circumference of the cake to ensure a perfect release. Now release the spring form pan and lift away. Top with desired toppings. My favorites are strawberry glaze or toasted pecans with caramel and chocolate sauce drizzled on top. Serve and enjoy.