Total Time
2hrs 30mins
Prep 30 mins
Cook 2 hrs

The most evil good tasting dessert I have ever had! Cookware : 10 inch springform pan. And Usually when I cook this cheesecake I get a small crack or two. I found a remedy to this problem though, if you place another rack underneath the cake while cooking containing a bowl of water you will not get any cracks. The water steams up and prevents the cake from cracking this method however will require you to watch more carefully; if you bake it too long the cake will be more like soup. Better to cook and just leave the crack, the taste will more than make up for it I promise!

Ingredients Nutrition

Directions

  1. Preheat oven to 375°F.
  2. To make the Crust: First you want to put your graham crackers in a bowl and crush them to death!
  3. You want to have very fine pieces!
  4. After this add 2 teaspoons of softened butter and 2 teaspoons of sugar and mix well.
  5. Then add to the springform pan and smooth out over the bottom so that it is evenly distributed.
  6. Your crust is now done!
  7. As for the cake: Add all cake ingredients except vanilla into a very large mixing bowl and mix until smooth (sometimes after mixing by hand for awhile I use a mixer) then add your 2 teaspoons of vanilla.
  8. When all done mixing you want to very slowly pour the cake mix into your springform pan with the graham crackers so that you do not push your crust everywhere.
  9. Pour it in the middle and let spread by itself.
  10. You want to fill the pan about 3/4 full maybe a little more but not to the top as it will overflow.
  11. Then put the cheesecake into the oven and place a sheet of aluminum foil lightly on top as not to touch the cake and let cook for 45 minutes.
  12. Then remove foil and cook an additional 5-15 minutes or until slightly darker yellow tinge becomes visible on the outside top edge.
  13. Then turn off oven heat and let the cheesecake sit in the oven for 1 hour.
  14. After this you must remove the cake from the oven and refrigerate it for at least 1 day (2 days and it will cut better).
  15. I know this might be a tease but it will be worth the wait!
  16. I promise.
  17. And just so you know ever since I created this evil cheesecake I now have to make it for everybody all the time so be warned.
Most Helpful

3 5

I have mixed feelings on this one. I made it for a party at work and it did go over quite well. I got a lot of compliments, but I wasn't completely satisfied. It took longer to set than I expected, and it did crack while cooling.(I covered it with a strawberry topping.) I also prefer my cheesecake to be richer. This one was more creamy. Good taste, people seemed to like it, but it didn't turn out as I pictured. Fun to make though.

5 5

Oh...my..god! This is the best cheesecake recipe yet, and I have tryed alot of different ones. It is so creamy and light, and the taste is so yummy. Thanks joseph for posting the best cheesecake recipe. I will make it again and again! This is for sure a 5 star recipe.

5 5

delicious. I replaced sugar for equal (30 pac.) The Best cheesecake. Too good to be homemade