Next, in a large mixing bowl, beat the softened cream cheese and sugar until smooth and creamy. Add in the vanilla extract, and then one by one, beat in the eggs. Don’t rush this step; make sure each egg is well incorporated before adding the next. I remember the first time I made this and hurried through the eggs; my cheesecake didn’t set quite right! Now comes the fun part—add the heavy cream and mix until everything is perfectly blended.
Pour the cheesecake filling over the crust in the springform pan. Bake for about 50–60 minutes, or until the center is set and just jiggles slightly. I find the best way to tell if it’s done is to look for a slight golden hue at the edges—this is where the magic happens! Once baked, let it cool in the pan for about an hour, and then transfer it to the refrigerator to chill completely for at least 4 hours, or overnight if you can wait that long.
After the cheesecake is fully chilled, drizzle a generous layer of caramel sauce over the top, followed by an elegant swirl of chocolate ganache. For that finishing touch, sprinkle a few flakes of sea salt over the top. The contrast between the sweet and salty is simply divine, and I can’t resist sneaking a little taste before serving!
Pro Tips for Best Results
I tested this recipe three ways to find the perfect balance of flavors and textures. First, I tried varying the amount of cream cheese, and trust me when I say that sticking to four packages gives it that ultimate creaminess we all crave. I also experimented with different crusts, but nothing quite beats the classic graham cracker. It’s simple yet complements the cheesecake perfectly!
Another pro tip is to let your cream cheese come to room temperature before mixing. I’ve learned the hard way that working with cold cream cheese can lead to a lumpy filling. So, plan ahead and let it sit out for about an hour—your future self will thank you!
Lastly, I recommend making the cheesecake a day before you plan to serve it. This gives the flavors time to meld, and it also helps the texture become perfectly smooth and rich. There’s hardly anything better than the anticipation of knowing you have a slice of this cheesecake waiting for you the next day!
Common Mistakes to Avoid
One common mistake I made early on was following the baking time to the letter. Every oven is different, so instead of relying solely on a timer, I’ve learned to keep an eye on the cheesecake as it bakes. If it’s puffed up and golden on the edges, you’re likely good to go! (See the next page below to continue…)