Makes one 8-inch cheesecake
Graham Cracker Crust
[ingredients title=”Ingredients”]
- 3/4 cups graham cracker crumbs
- 1/4 teaspoon kosher salt
- 3 tablespoons light brown sugar
- 2 tablespoons butter, melted
[/ingredients]
Cheesecake
[ingredients title=”Ingredients”]
- 1 1/4 lb cream cheese, room temperature
- 3/4 cup granulated sugar
- 1 teaspoon kosher salt
- 5 eggs
- 1 egg yolk
- 1/3 cup heavy cream
- 2 teaspoons vanilla extract
- 2 cups fresh raspberries, blueberries, or other berries
[/ingredients]
[directions title=”Directions”]
- Preheat an oven to 325°F.
- Coat an 8-inch cake pan with butter and line the bottom with a circle of parchment paper.
- To make the graham cracker crust, combine the cracker crumbs and brown sugar in a bowl and whisk to combine thoroughly. Add the melted butter to the mixture and toss to moisten and combine. Press the crust mixture into an even layer in the bottom of the prepared pan.
- To make the cheesecake, combine the cream cheese, sugar, and salt in the bowl of an electric mixer and blend on medium speed with the paddle attachment, occasionally scraping down the bowl, until the mixture is completely smooth, about 3 minutes.
- In a separate bowl, whisk together the eggs and egg yolk. Add the eggs to the cream cheese mixture in four additions, mixing until fully incorporated after each addition and scraping down the bowl as needed.
- Add the cream and vanilla to the cream cheese mixture and blend on medium speed until they are fully incorporated, scraping down the bowl as needed.
- Pour the batter into the prepared cake pan. Gently tap the bottom of the pan on the counter to release any air bubbles.
- Place a rimmed baking sheet in the center of the oven; place the pan containing the cheesecake in the center of the baking sheet. Fill the baking sheet with enough water so that it comes approximately half way up the side of the cake pan.
- Bake the cheesecake in the hot water bath until the center of the cake is set, about 1 hour and 15 minutes.
- Remove the cake from the hot water bath and allow to cool completely in the pan on a wire rack. Wrap the cake, in the pan, in plastic wrap and refrigerate overnight before unmolding.
- To unmold, run a knife between the cake and the side of the pan, place a plate over the cake, invert and gently tap to release. If necessary, you can apply gentle heat to the bottom of the pan to help release the cake. Remove the parchment paper from the bottom of the cake, place another plate over the base of the cake and flip the cake so that it is crust-side-down before topping with berries and serving.
[/directions]
