Description

This Velvety Cheesecake Dish features a dense yet airy crumb that melts instantly on your tongue, balancing high-fat dairy with acidic components for a creamy texture. It is a refined dessert that's a masterpiece of edible chemistry.

Ingredients

Scale

1.5 cups Graham Cracker Crumbs (or Almond Flour)
6 tablespoons Unsalted Grass-fed Butter
32 ounces Full-fat Brick Cream Cheese
1.25 cups Granulated Cane Sugar
4 Large Organic Eggs
1 cup Heavy Whipping Cream
1 tablespoon Pure Vanilla Bean Paste
1 teaspoon Fresh Lemon Juice

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Instructions

Preheat your oven to 325°F. Combine the crumbs and melted butter. Press the mixture into the bottom of a 9-inch springform pan and bake for 10 minutes
Allow the crust to cool completely before adding the filling
Place room-temperature cream cheese in a stand mixer and beat on low speed for 4 minutes
Gradually add sugar and continue mixing on low until dissolved, scraping the sides frequently
Incorporate eggs one at a time, mixing only until the yellow disappears
Fold in heavy cream, vanilla, and lemon juice by hand
Wrap the pan in heavy-duty aluminum foil and place it in a roasting dish filled with boiling water halfway up the sides
Bake for 75 to 90 minutes until the edges are set but the center jiggles slightly
Turn off the oven, crack the door, and let the cheesecake sit inside for one hour

Notes

Cure in the refrigerator for at least 12 hours for best flavor and texture.

Prep Time: 30 mins
Cook Time: 90 mins
Category: Dessert
Method: Baking
Cuisine: American

Nutrition

Serving Size: 1 slice
Calories: 410 kcal
Sugar: 19g
Sodium: 310mg
Fat: 32g
Saturated Fat: 18g
Unsaturated Fat: 14g
Trans Fat: 0g
Carbohydrates: 24g
Fiber: 1g
Protein: 7g
Cholesterol: 145mg