Classic Baked Cheesecake

Preparation

• 1
  All ingredients for the filling should be at room temperature. Take the eggs and cream cheese out of the refrigerator in good time, about 1 hour beforehand.
• 2
  Generously grease a springform pan (Ø 24 cm) with melted butter. Since the cheesecake will be baked in a water bath, the pan must be sealed: Place two large pieces of aluminum foil crosswise over each other, place the pan in the center, and firmly fold the foil up around the outside edge. Preheat the oven to 160 °C top/bottom heat (no convection).

Crust & Filling

• 1
  Crumble the butter biscuits (in a freezer bag with a rolling pin or in a blender) and mix them with the melted butter. Press the mixture firmly onto the bottom of the pan and chill.
• 2
  Beat the cream cheese until smooth (preferably on low speed in a mixer), add the sugar, and continue beating until a smooth cream forms. Then beat in the eggs one by one, and finally the egg yolks. Avoid overmixing to prevent too much air from getting into the mixture.

Baking & Cooling

• 1
  Pour the filling onto the biscuit crust and let it rest for 5 minutes. Place the pan in a larger baking dish or a deep baking tray and fill with enough boiling water to reach about halfway up the springform pan. Bake the cake for approx. 30-40 minutes. It is done when the center still jiggles slightly (like pudding) but is no longer liquid.
• 2
  Let the cheesecake cool slowly in the turned-off oven with the door slightly ajar, still in the water bath. Afterward, let it set completely in the refrigerator for at least 8 hours (preferably overnight). Carefully remove from the pan before serving.