Light and Creamy Cheesecake Recipe *foolproof classic*
Looking for the perfect cheesecake recipe? This recipe is simply the best, most delicious cheesecake I have ever made. It has a light crust and silky filling with just a hint of lemon. Try it for yourself.. I think you will love it.
Creamy and Decadent New York Cheesecake (No Waterbath)
This recipe, to me, is cheesecake at its finest and it's a frickin knockout. And don't worry, I already made every cheesecake-baking mistake so you won't have to. Upgrade your kitchen with Misen’s cookware and knives. Go to and use promo code LAGERSTROM to get 20% off your first order.
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RECIPE
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GRAHAM CRACKER CRUST
▪375g (3 8-packs) GRAHAM CRACKERS
▪110g or 1c walnuts, toasted
▪40g or 1/4c sugar
▪3g or 2/3tsp salt
▪30g or 1/4c flour
▪170g (1.5 sticks) butter, melted
Add ingredients except for butter to a food processor and spin until broken down into a sandy texture. Drizzle in butter while spinning. When ready, it should be able to hold itself together when you squeeze it. If it’s still crumbly, spin in a bit more butter.
Spread into a greased 9” springform pan by pressing 50-60% of the graham cracker mixture evenly against the sides. See video @2:10 for method. Add remaining crumbs into the pan and press into an even layer on the bottom of the pan.
Par bake at 350F/175C for 10 minutes
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CHEESECAKE FILLING
▪900g/4 blocks cream cheese, room temperature
▪225g/8oz goat cheese, room temp
▪240g or 1c sugar
▪5g or 1tsp salt
▪30g or 1/4c corn starch
▪125g or 1/2c sour cream
▪Zest of 1 lemon
▪5g or 1tsp vanilla extract
▪5 whole large eggs + 2 yolks
Mix cream cheese, goat cheese, sugar, salt, and corn starch using paddle attachment on medium speed, scraping sides of bowl after about 30 seconds. Mix for another minute or so until well combined. Add in sour cream, lemon zest, and vanilla and continue to mix for another minute until combined. Scrape paddle and bowl well. With mixer on medium, add eggs, 1 at a time, mixing until just combined, scraping sides halfway through. Careful not to over mix/whip after the eggs are added.
Pour mixture into fully cooled crust shell.
Bake at 325F/160C for 60 minutes. At this point, the cheesecake should have risen and still be jiggly in the center. Turn off oven and allow to cool in the oven, door closed for 45 minutes. Remove from the oven and allow to come to room temperature. Tent with foil and refrigerate for at least 10 hours.
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CHERRY TOPPING
▪350g/12oz Frozen Dark Cherries (i’m using unsweetened frozen)
▪Pinch salt
▪150g or 2/3c sugar
▪1 lemon, zest and juice
Add cherries, salt, sugar, zest and juice of lemon to a saute pan over high heat. Bring to a boil and allow mixture to cook down for 5-6 minutes until syrupy. When done, temp should be around 225F/105C. Remove from heat and transfer to a bowl to cool. Refrigerate until ready to use.
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CHAPTERS
0:00 Intro
:21 Graham cracker crust
3:31 Making and baking the custard
6:21 Misen chefs knife (ad)
7:22 Finishing the cheesecake bake
8:43 Cherry topping
10:40 Cheesecake plating time
12:05 Let's eat this thing
#cheesecake #newyorkcheesecake #dessert
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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
Easy, No Bake, Foolproof Cheesecake
Today we make the easiest, foolproof cheesecake.
This recipe can be halved to make a standard size tart/pie.
Ingredients you will need:
CRUST
2 Packets digestive biscuits (I used tennis biscuits)
1 Cup (240ml) melted butter
2 Tablespoons syrup
FILLING
6 Teaspoons gelatine
1 Cup boiling water (340ml)
1 Cup sugar
2 Teaspoons vanilla essence
2 Cartons plain cream cheese (two 230g cartons = 460g)
500ml Whipped fresh cream
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How to Make a foolproof Japanese Cheesecake Easy Cotton Cheesecake (Souffle Cheesecake Recipe)
The best Japanese Cheesecake Recipe
8 inch round
Egg White Meringue (Stiff Peaks)
6 egg whites
1/4 cup (50g) Granulated Sugar (Not Confectioner sugar)
Cake Batter
6 egg yolks ????
8 oz cream cheese (1 bar 250g)
1/4 cup (55g) butter
1/2 cup (125ml) milk
Pinch of salt
Vanilla extract
1/4 cup (50g) fine (granulated) sugar
2 tbsp (15g) corn starch
1/4 cup (34g) cake flour
Optional toppings: strawberries, confectioner sugar, fruits of your choice, honey, matcha powder, etc...
Bake in a preheated oven bain-marie style 150°C for 15 minutes. Open the oven for 5-10 seconds to release steam, reduce temperature to 120°C and continue to bake at 120°C for 50 minutes.
Make a foolproof Japanese cheesecake with me that jiggles and bounces! A Japanese cheesecake is also known as a Japanese cotton cheesecake or a Japanese soufflé' cheesecake. japanese cheesecake, how to make, cheesecake, japanese food, cooking sound, soufffle, eating sound, recipe, jiggly, ninos home, street food, cake, fluffy, food instagram, candy, oh nino, satisfying
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#aprilchan #soufflecheesecake #cheesecake #japanesecheesecake #souffle #souffl #cake #dessert #japanesedessert #foodstagram #soufflepancakes #souffleslime #soufflepancake #baking #ketodiet #maniladietfooddelivery #nogusweets #bakery #ketogeniclifestyle #lowcarbfood #kifi #lcif #healthy #ketogenicdiet #fitnessgoals #lowcaloriedessert #ketogenicphilippines #ketogenicph #manilafoodie #ketodessert #nosugaradded
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Foolproof Basque Cheesecake
This Basque cheesecake is rich, creamy and utterly foolproof. It’s also very easy to make, as far as cheesecakes go! FULL RECIPE: