Cheesecake

Creamy, Cheesy & Velvety Cheesecake. This recipe is for a 12-inch round.

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Step 1

Crust

Step 2

In a food processor add graham crackers and pulse until ground fine. Add cinnamon and pulse to incorporate. In a large bowl combine graham crackers, butter & cinnamon until all ingredients are combined. In a 12' springform pan line the bottom with parchment paper. Add graham cracker mix and carefully press the mix into the pan using the bottom of a metal measuring cup or smooth glass. slowly work the mix up the sides creating a completely crust encompassed pan. Refrigerate while you make the filling.

Step 3

Filling

Step 4

In an electric mixing bowl slowly beat the cream cheese until smooth and the lumps are incorporated. Add mascarpone and beat until smooth. Add eggs 1 at a time. Be patient and let each egg to incorporate. Next slowly add sugar and mix on medium speed for 2-3 minutes. Note: If you'd like a little extra creaminess run the batter through a sieve.

Step 5

Before adding filling set the pan on a large sheet of tin foil and encompass the entire outside of the pan with the foil. You are creating a waterproof barrier. Add filling to the pan, lightly jiggle the pan to help the batter level out. Place the pan into a large roasting pan. Add boiling water 1/2 way up the pan. Bake at 325 degrees for 45 minutes to 1 hour. The filling should jiggle slightly. Place cake on a cooling rack for 30 minutes to 1 hour. Refrigerate for 6-12 hours. Note: It might appear to be undercooked, take note that the cake will finishing firming up in the refrigerator.

Step 6

Top with your choice of fruits, berries, caramels or whatever your palate is craving