Instructions

For the crust:

1. Preheat oven to 350 F.

2. Grease a 9-inch spring form with butter or spray.

3. Wrap bottom and sides of pan with 2 layers of aluminum foil
(prevents water from water bath to enter the spring form).

4. Combine crust ingredients until you get a wet sand consistency.

2 cups (200 g) graham cracker crumbs, 1/4 cup (50 g) sugar, 7 tbsp (100 g) butter

5. Add graham cracker mixture to pan and pat on bottom and sides
of spring form as high as you want the crust to go.

6. Bake in preheated oven for 8 minutes. Remove and allow to cool
while preparing the cheesecake.

For the Cheesecake:

1. Beat the cream cheese in a stand mixer with the paddle attachment until
light and airy, stopping to scrape the sides and bottom of the bowl. This prevents blobs of unmixed cream cheese in the final cheesecake.

5 blocks/ 40 oz (1200 g) full fat cream cheese

2. Add the sugar and vanilla and continue mixing for 2 minutes.

1 ½ cup (300 g) sugar, 2 tsp. vanilla

3. Add the eggs and egg yolks to the mixture one at a time. Allow each egg to incorporate before adding the next one.

5 eggs + 3 egg yolks

4. Add the whipping cream and mix until just incorporated.

½ cup (110 ml) heavy cream

5. Pour the cheesecake mix over the baked graham cracker crust. Smooth the top with an offset spatula or the back of a spoon. Tap the pan a couple of times on the countertop to remove any big air bubbles.

6. Boil 6 cups water for the water bath. If you are familiar with water baths and know how to prepare them, skip to step 9.

7. To prepare the water bath, place the aluminum foil wrapped spring form in a larger cake or roasting pan that is at least 2 inches tall.

8. Open the oven door, pull rack out so you don't accidentally burn your hands with the next step. Transfer the roasting pan with the cheesecake pan inside of it to the oven rack. Pour the boiling water to the roasting pan,
being careful not to splash the cheesecake.

9. Gently push the rack back and bake for 1 hour and 10 min.
(NOTE: You can do this whole thing on the countertop and transfer to the oven as I did in the video, but the written method is safer and eliminated the
possibility of you scalding your hands with the boiling water.)

10. Turn off the oven, open the oven door slightly (use a wooden spoon
to keep it open) and allow cheesecake to cool slowly for 4 hours or overnight.

11. Remove the cheesecake pan from the aluminum wrap, wipe the water that
might be on the pan, and chill in the fridge for 8 hours.

12. Run a plastic knife around the cheesecake to loosen it from the pan.

13. Open spring form and gently remove the cheesecake to plate or a cake stand.

14. The berry sauce/compote can be made anytime while the cheesecake bakes or chills. Add frozen berries and sugar to saucepan. If using fresh berries, add ¼ cup water. Bring to a boil then simmer for 10-15 min until it thickens slightly. Use as much as desired on top of the chilled cheesecake.

2 cups mixed frozen berries, ¼ cup (50 g) sugar.

15. Enjoy!