Vanilla Cheesecake

It's hard to beat a classic. Vanilla Cheesecake is creamy and delicious whether you serve it plain or finish it with your favourite fruit, caramel or ganache topping.

1 (9") graham cracker crust
1 cup granulated sugar
4 (8 oz) pkg cream cheese, room temperature
4 large eggs, room temperature
2 tsp. pure vanilla extract
⅓ cup heavy cream

Preheat oven to 350°F (180°C/160°C fan, Gas Mark 4). Bring a kettle of water to boil for the water bath.

In the bowl of a stand mixer fitted with the paddle attachment, or in a large bowl with an electric mixer, beat cream cheese and sugar for about 2 minutes. Scrape down the sides of the bowl and mix for an additional 30 seconds. Add in eggs, one at a time, scraping down the sides of the bowl after adding the second and fourth eggs. After adding the final egg and scraping the sides of the bowl, mix again for 30 seconds. The mixture should be smooth and creamy. Add in the vanilla and heavy cream and mix for an additional 30 seconds.

Pour the cheesecake filling over the prepared crust.

Place the pan into a larger pan (I use a roasting pan) and pour boiling water into the larger pan until halfway up the sides of the cheesecake pan. Gently lay a piece of foil over the pan - do not tighten the foil as we want to allow the air to still circulate.

Bake for 55-65 minutes, the edges will appear to be set, but the center will still have some jiggle to it. At this point, turn off the oven, and leave the oven door cracked. Allow the cheesecake to rest in the cooling oven for one hour.

After one hour has passed, carefully remove the cheesecake from the water bath and place on a cooling rack to cool completely. Once the cake is completely cooled, place it into the refrigerator for at least 8 hours before serving.

Makes 12 servings.