Cheesecake 101: Everything You Need To Know | Classic Cheesecake Recipe | Bake No Mistake
Welcome to Cheesecake 101! Liz has tested this classic cheesecake recipe over 50 times to make it absolutely perfect, and she shares the tried-and-true techniques that make it easy. Learn how to prepare a leak-free water bath, avoid those pesky air bubbles, and choose the right springform pan for the job. Plus, find out how to serve this classic dessert without it turning into a crumbly mess.
Get the recipe here:
#Recipe #HowTo #Cheesecake #Dessert #Baking #Allrecipes
0:00 Introduction
0:17 How to Make Graham Cracker Crust
1:16 Best Springform Pans for Cheesecake
2:42 Bake Graham Cracker Crust
3:50 Simple Cheesecake Filling
5:46 How to Prepare Cheesecake Water Bath
7:56 Let Cheesecake Set
9:00 How to Serve Cheesecake
10:32 Taste Test
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Cheesecake 101: Everything You Need To Know | Classic Cheesecake Recipe | Bake No Mistake
How to bake the perfect cheesecake crust
** UPDATE
The cheesecake filling recipe is now out!!
Who doesn't love cheesecake and to me one of the best things about cheesecake is the crust so I decided to devote an entire video on how to get a super tall crust which will make your cheesecake picture perfect
What I use in this video: (paid links)
food processor -
6inch springform from:
cake stand:
Crust
Enough for a 6-7-inch in diameter spring form pan (and 3 inch tall)
Ingredients
190g Digestive biscuits/graham crackers
1/2 cup (114g) unsalted butter (you can use 100g and that works too)
A pinch of salt
How to make the PERFECT CHEESECAKE with Cherry Sauce
Homemade cheesecake is easy and everyone will be impressed with this New York Cheesecake Recipe. The secret to a perfect cheesecake is using the water bath method!
⬇️⬇️⬇️⬇️ RECIPE BELOW ⬇️⬇️⬇️⬇️
CHEESECAKE CRUST INGREDIENTS:
►1 1/2 cups graham cracker crumbs (from 12 crackers)
►6 Tbsp unsalted butter, melted
►1 Tbsp granulated sugar
CHEESECAKE INGREDIENTS:
►2 1/4 lb (4.5 8-oz packages) cream cheese, room temperature
►1 1/4 cups granulated sugar
►6 large eggs, room temperature
►1/4 cup sour cream
►1/2 Tbsp vanilla extract
???? PRINT RECIPE HERE:
CHERRY SAUCE INGREDIENTS:
►4 cups sweet cherries (fresh or frozen), pitted*
►1/4 to 1/3 cup water
►1 Tbsp cornstarch
►1 Tbsp lemon juice
►2 Tbsp sugar
????PRINT INSTRUCTIONS:
Vanilla Extract Recipe:
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►Non-stick Springform Pan:
►Tea Kettle:
► Glass Mixing Bowls:
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► 6 Quart Stand Mixer:
►Heavy-Duty Aluminum Foil:
►Rectangular Roaster:
►White Cake Stand:
ALWAYS IN MY KITCHEN (affiliate):
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Natasha's Kitchen
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#natashaskitchen #cheesecake #dessert
How to Make Cheesecakes | Bake It Up a Notch with Erin McDowell
It’s all about rich and creamy cheesecakes in this episode of Bake It Up a Notch with Food52 Resident Baking BFF Erin McDowell. Explore different types of crusts, batter-making methods, unmolding techniques, and the myriad of ways to creatively decorate your cheesecake. But wait, Erin also explains the challenges that come with this dessert and how to avoid them. Happy baking! READ MORE ►►
Get the Recipes:
New York Cheesecake with Sour Cherry Topping:
Triple-Chocolate No-Bake Cheesecake:
No-Bake Pistachio Mini Cheesecake:
Blackberry Cheesecake:
Burnt Lemon Basque Cheesecake:
Coconut Vegan Cheesecake Bars with Nut Crust:
Chocolate Flecked Ricotta Cheesecake:
Japanese Cheesecake:
Also featured in this video:
How to Make Pie Dough & Crust:
Large Spatula (a part of the layer cake slicing kit):
Alternative to large spatula above:
KitchenAid Artisan Series Tilt Head Stand Mixer, 5QT:
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VIDEO CHAPTERS
00:00:00 Intro
00:01:40 Tools of the Trade
00:06:21 What Exactly is a Cheesecake?
00:12:46 A Crust Above the Rest
00:17:00 The Mixer Method
00:21:37 Baking the Cheesecake
00:23:45 The No-Bake Method
00:31:39 The Food Processor Method
00:36:26 Unmolding the Cheesecake
00:40:27 Unmolding a No-Bake Cheesecake
00:42:22 The Jiggle Test
00:44:55 Decorating and Finishing Your Cheesecake
00:49:45 Mistakes Happen!
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ABOUT FOOD52
As a one-stop shop for joyful living, Food52 connects discerning home cooks with the interests they're passionate about via award-winning food and lifestyle content across platforms. We provide our audience with the recipes and solutions they crave to eat thoughtfully, live joyfully, entertain beautifully, and travel differently.
Creamy Refrigerator Cheesecake Recipe - How to Make Amazing Cheesecake. Double Crust Cheesecake.
Today we're doing something a little different. Cheesecake is an all-time favorite, but it's even better when it's quick and easy, light and creamy, and tastes like heaven.
Ingredients
!For the Crust
200g Graham crackers or tennis biscuits
120g Butter, melted
25g Sugar
!For the Filling
200g Butter at room temperature
200g Sugar
1Egg
1 Egg yolk
250g Cream cheese (soft)
200g Sour cream
Instructions
To start, break the crackers or t-biscuits into bits and place them in your food processor.
Pulse the machine 3 or 4 times until you have an even mass of crumbs.
Pour in the sugar and melted butter.
Machine this for about 30 seconds rocking the machine back and forth. This helps to get a good even blend.
You will end up with a crumbly mass of pastry.
Cut a circle of baking parchment to fit the bottom of a 10 inch or 25cm springform pan. Lock the bottom of the pan into place and insert the parchment.
Smear a thin layer of butter around the edge of the pan. Cut a long strip of parchment just slightly wider than the height of the pan. Place the strip around the inside pf the pan. The butter will keep this in place. Depending on the size of your roll of parchment, you may have to cut 2 strips to cover the circumference.
Pour two thirds of the crumbed mixture into the pan and spread this evenly across the base. Smooth this off lightly with the back of your spoon. Try not to compress the base, it should be light and crumbly.
Transfer the pan yo your freezer for 30 minutes to set while you continue with the filling.
In a bowl or large jug, combine the sour cream and the cream cheese. Mix it thoroughly making sure you have a soft homogenous mixture.
Add the softened butter to your stand mixer along with the sugar and the egg and additional egg yolk.
Attach the beater paddle and beat the mixture for 10 minutes until it is light and fluffy.
Remove the bowl from your mixer and pour in the cream cheese mixture.
Fold the cream cheese mixture into the butter and egg. This should be done gently so as not to knock the air out of the creamy whipped butter, however you do need to make sure it is quite well combined.
Remove the springform pan from the freezer and pour the filling into the center of the pan.
Spread it out evenly from the center outwards.
Pour the remaining crumbs over the top of the filling and spread this evenly across the filling.
Use the back of a spoon to smooth this off, taking care not to compress the crumb to much.
Cover the cheesecake and transfer it to your refrigerator for 24 hours to set before cutting and serving.
You can find the printable recipe on our website
This is episode #551 with Whats4Chow.com - please subscribe for notifications and updates.
No Bake Cheesecake Recipe Demonstration - Joyofbaking.com
Recipe here: Stephanie Jaworski of Joyofbaking.com demonstrates how to make a No Bake Cheesecake. In the large category of cheesecakes, the one that is often overlooked, is what some call a mock cheesecake, but what I prefer to call a No Bake Cheesecake. A No Bake Cheesecake is just that, the filling is not baked in the oven. But don't worry, this cheesecake still has that rich and tangy flavor of cream cheese, and it is still smooth and creamy. The difference is that it does not contain eggs or flour (or other thickeners) and that is why it doesn't need to be baked. This also eliminates all the problems normally associated with cheesecakes, like over baking and cracking.
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