Martha Stewart’s New York-Style Cheesecake | Martha Bakes Recipes | Martha Stewart
Martha Stewart shares her recipe for the ultimate, no-crack New York-style cheesecake. Begin with a delicious graham cracker crust topped with a smooth and rich filling, and end up with a gorgeous cheesecake that’s baked to perfection for the most incredible bite. If you’re searching for the best cheesecake recipe on the internet, you’ve already found it. All you have to do now is bake!
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#MarthaStewart #Cheesecake #Recipe #Desserts #Baking #HowTo
0:00 Introduction
0:22 Preparing Your Springform Pan
1:16 Preparing the Graham Cracker Crust
2:40 Preparing the Cheese Filling
5:17 Baking the Cheesecake
6:00 Finished New York-Style Cheesecake
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Martha Stewart’s New York-Style Cheesecake | Martha Bakes Recipes | Martha Stewart
Sour Cream Cheesecake Recipe
Sour cream cheesecake is a special cheesecake recipe that uses only sour cream as cheesecake filling. This makes the cheesecake extra light and extra fluffy. Perfect cheesecake recipe is light creamy cheesecakes.
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Ingredients:
For the crust:
200g Biscuits
100g Melted butter
For the filling:
4 cups (900g) Sour cream
1 cup (200g) Sugar
4 Large eggs
1 teaspoon Vanilla extract
2 tablespoons cornstarch
Lemon zest
For the topping:
Jam/fruits
Directions:
1. Make the crust: preheat the oven to 350°F (180°C).
2. In a food processor or Ziploc bag crush cookies into fine crumbs. Add melted butter and pulse until combined. Press into bottom of 9-inch (23cm) springform pan. Bake for 7-8 minutes. Set aside while making the filling.
3. Reduce oven heat to 3250°F (160°C).
4. Make the filling: drain the sour cream as mush as possible from liquids.
5. In a large bowl beat sugar and sour cream until smooth. Add eggs until beat until combined. Add vanilla extract, cornstarch, lemon zest and whisk until combined.
6. Bake the cheesecake: Place the pan on a large piece of foil, and fold the foil up the sides of the pan. Pour the filling over the crust, place the pan inside a roasting pan. Fill the roasting pan with enough hot water to go halfway up the sides of the springform pan. Or; place the springform pan in middle rack of the oven and in the bottom place a dish with boiling eater to create steamy environment.
Bake for 45-50 minutes or until the edge is set but the center jiggles slightly. Turn off the heat and leave it another hour in the oven. Let cool to room temperature for one hour, then refrigerate for at least 4 hours or overnight.
7. Serve with jam or fresh fruits.
The creamiest CHEESECAKE I've ever had! Easy New York cheesecake recipe (no water bath)
RECIPE:
SHOP:
If you’re looking for a super creamy baked cheesecake recipe that is easy to make (with no water bath required), then this recipe is it! It’s rich, creamy, slightly tart and has the most irresistible biscuit base. I’d go so far as to say it’s the BEST cheesecake recipe I’ve tried!
INGREDIENTS:
For accuracy, I would recommend using the gram measurements provided as those are the exact quantities I use. Cup measurements are given as estimates (based on US cup measurements) to make it easier for those who do not have a scale.
Cheesecake Crust
▢3 cups (360 g) plain sweet biscuits - you can use graham crackers, superwine, Arnott's marie biscuits etc. I used superwine biscuits (my preferred option)
▢¾ cup (170 g) unsalted butter - melted
▢3 tbsp (35 g) white granulated sugar
Bake crust at 160 °C (320°F) with the fan on for 8 minutes. If your oven doesn't have a fan option, then you will need to increase the baking temperature to 175°C (350°F).
Cheesecake Filling
▢4 cups (905 g) cream cheese - 32 oz in the US. Needs to be room temperature.
▢2 tbsp (15 g) flour - plain, all purpose
▢1¼ cups (250 g) white granulated sugar
▢¾ cup (180 g) sour cream - room temperature
▢2 tsp vanilla extract/essence
▢1½ tsps fresh lemon juice - optional, but recommended
▢⅛ tsp salt
▢4 large eggs - room temperature
Bake cheesecake at 140°C (285°F) with the fan on for 75 mins. If you don't have a fan option (convection mode) then increase baking temperature to 160 °C (320°F)
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The Best Technique for Classic Cheesecake | Tips for a Light and Creamy Recipe | Kitchen Conundrums
A dense yet not-heavy classic that can't be beat. For a silky-smooth batter, take care to bring the cream cheese, eggs, and sour cream to room temperature before blending. Using a water bath ensures the cake bakes evenly, so the center doesn’t crack.
INGREDIENTS:
-6 tablespoons unsalted butter, melted, plus more, room temperature, for pan
-15 graham crackers (each 3 by 5 inches), broken into pieces
-1⁄3 cup packed dark-brown sugar
-1 teaspoon packed finely grated lemon zest, plus 1 tablespoon fresh juice
-1 ¼ teaspoons kosher salt (we use Diamond Crystal)
-2 ½ pounds cream cheese (five 8-ounce packages), room temperature
-1 1⁄3 cups granulated sugar
-5 large eggs, room temperature
-1 cup sour cream, room temperature
-1 teaspoon pure vanilla extract
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Sarah Carey is the editor of Everyday Food magazine and her job is to come up with the best ways to make fast, delicious food at home. But she's also a mom to two hungry kids, so the question What's for dinner? is never far from her mind -- or theirs, it seems! Her days can get crazy busy (whose don't?), so these videos are all about her favorite fast, fresh meals -- and the tricks she uses to make it all SO much easier.
#Cheesecake #Dessert #CookingHacks
Light and Creamy Cheesecake Recipe
My creamy, fluffy, easy cheesecake recipe is perfectly sweet with a light and delicate texture, all wrapped in a crunchy Graham cracker and toasted pecan crust. Getting the perfect no crack bake is easier than you think and the end result is so beautiful it almost doesn’t need any topping!
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