Long Island Cheesecake
Long Island Cheesecake is an impressive dessert but not difficult to make. Rich and creamy but not too sweet, it pairs great with fresh berries. There is a significant resting time, so you won’t be able to satisfy your sweet tooth right away, but I do promise it’ll be worth it. Throw it together the day before your special event and you’ll wow everyone at the table with this masterpiece.
Making your own graham cracker crust is the best way to go for this, but there’s nothing wrong with pre-made. This creamy, sweet, tangy, and silky filling on a sweet and salty crunchy crust is heavenly. Topped with fresh, sweet berries it’s elevated to an amazing level. Long Island Cheesecake is also extremely rich so it will serve a crowd. You can precut it and store in the freezer or wrap it and store in the refrigerator. I’ve never met a cheesecake I didn’t like, but this is my favorite so far. It’s truly the little black dress of desserts!
Long Island Cheesecake
Equipment
- 9" Spring form pan
Ingredients
Ingredients
Crust
- Graham cracker crust mix
OR
- 8 graham crackers
- 5 tbsp unsalted butter melted
- ¼ cup + 2 T sugar
Filling
- 4 pkg Cream Cheese
- 2 tbsp Butter
- 2 tbsp Cornstarch
- 1 ¼ cup Sugar
- 3 Eggs
- 2 tsp Vanilla
- ½ tsp Salt
- 8 oz Heavy Cream
Instructions
Directions
- Preheat oven to 325
- Combine Graham cracker crust with additional sugar, or if making your own, crush graham crackers, add sugar and melted butter, then press into a 9” spring form pan. Bake at 325 for 15 minutes. Cool to room temp before adding filling. Wrap outside of pan with foil and butter or spray interior sides.
- Increase oven temp to 350.
- In a large mixing bowl or stand mixer combine cream cheese, butter, and cornstarch. Beat slowly, scraping bowl, add sugar while beating; once incorporated, add eggs, one at a time, then add vanilla, salt, and cream. Mix slowly until blended. Pour into prepared 9” springform pan. Place pan in another, larger pan, place in oven and add ½” hot water to larger pan. Bake 75-90 minutes at 350 or until top is golden and firm, internal temp should read 150.
- Let cool 6-8 hours or refrigerate overnight
