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–+ servings

Classic Cheesecake

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Prep Time 20 minutes
Cook Time 1 hour 10 minutes
Course Dessert
Servings 1 10 inch cheesecake

Ingredients
  

Crust:

  • 2 cups gingersnap cookie crumbs*
  • 6 Tablespoons Natures Yolk butter - melted
  • 1/4 cup granulated sugar

Filling:

  • 2 1/4 pounds cream cheese equal to 4 1/2 bricks of Philadelphia cream cheese - room temperature
  • 1 1/2 cups granulated sugar
  • 5 Natures Yoke Organic Omega-3 eggs - room temperature
  • 2 Natures Yoke Organic Omega-3 eggs yolks - room temperature
  • 7 Tablespoons all purpose flour
  • 1/4 cup heavy cream - room temperature
  • 2 teaspoons vanilla extract
  • 1 teaspoon lemon juice

Instructions
 

Crust:

  • Preheat oven to 350º F.
  • Line the bottom of a 10 inch spring form pan with parchment paper.**
  • Place all ingredients in a bowl and mix well.
  • Pour crumb mixture into prepared springform pan.
  • Push crumbs into place evenly.
  • Then press gently (not forcefully) with the back of a measuring cup to form a bottom crust (this crust does not go up the sides).
  • Bake for 10 minutes.
  • Remove from oven and let cool to room temperature.

Filling:

  • ALL INGREDIENTS MUST BE ROOM TEMPERATURE.
  • Preheat oven to 350º F.
  • Prep for water bath - Cover bottom of springform pan with aluminum foil all the way up the sides of the pan. You may need to fold two pieces together to make it wide enough.
  • Place into a large metal baking dish or skillet.
  • Start to bring a kettle or large pan of water to a boil, enough to fill the pan and come 1/2 way up the sides of the cheesecake pan.

Filling:

  • In the bowl of a mixer add in the cream cheese and sugar. Mix on medium speed for about 2 minutes, so the sugar is fulling incorporated. Scrape down the sides of the bowl as needed.
  • With mixer on low, add in the eggs and yolks one at a time.
  • Raise speed to medium to fully incorporate the eggs and scrape down the sides of the bowl as needed.
  • Bring mixer back down to low speed and add the heavy cream, vanilla and lemon juice.
  • Gently pour in the flour. Mix well to combine, bringing mixer back up to medium speed. Scrape down the sides of the bowl as needed.
  • Pour into prepared pan.
  • Gently pour in the boiling water and transfer to the oven.
  • Bake for 60 minutes, center should be set.
  • Turn off the oven but leave the cheesecake in the oven to come down in temperature slowly. Keep oven door closed at this point.
  • After an hour, crack the door open slightly and continue to cool for another 60 min.
  • Remove from oven and water bath and let cool to room temperature.
  • Refrigerate for minimum 5 hours or overnight.
  • When ready to serve, warm a large knife under water, wipe dry and slice. Repeat warming the knife if necessary.
  • Top with your favorite topping.

Notes

Topping suggestions:
Raspberry puree - 1 cup of raspberries with 1/4 cup sugar to a pan, bring to a simmer and cook for 7 minutes, stirring often. Once berries are reduced and puree has thickened cool and serve.
Fresh fruit - any seasonal fruit to your liking will do.
Chocolate sauce - store bought or homemade. To make a simple chocolate sauce, heat 1 cup semi-sweet chocolate chips and 1/4 cup heavy cream. Heat until melted and stir to fully combine. Serve warm over the cheesecake.
Caramel Sauce - We bought ours and suggest you choose one that is darker in color and thicker in consistency for the best and richest flavor.
NOTES:
  • Store bought, packaged ginger snaps work best for this crust as they are crunchy and will remain crunchy through baking.
** We used a 10-inch pan but you can use a 9-inch pan if that is what you have.
  • To make the crust only use 1 1/2 cups cookie crumbs, 5 Tbsp of butter and 3 Tbsp of granulated sugar. Bake time will remain the same for the crust.
  • Bake cheesecake an additional 5 minutes (or until center is set) before turning the oven      
 
Keyword cheesecake