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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How Junior's Cheesecake Gets Made | Food Skills
Few foodstuffs are more quintessential to the New York experience than cheesecake. And few restaurants have mastered the art of the dessert quite like Junior's, the 67-year-old diner located in Downtown Brooklyn. Under third generation owner Alan Rosen, Junior's has grown from a family-run business into a bonafide cheesecake empire. But at the corner of Flatbush Avenue and DeKalb Avenue, the original Junior's recipe hasn't changed an ounce. Packed with dense, creamy filling, and encased in a thick, crumbly crust, Junior's cheesecake is still a bucket-list item for any New Yorker with a sweet tooth.
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Amazing Basque Cheesecake Recipe
Ultra-creamy and rich, this burnt Basque Cheesecake recipe is enclosed in a caramelized crust that you will fall in love with. Easy to make, this smooth and flavorful cheesecake is crustless and doesn’t require a water bath. Everyone will be reaching for seconds after their first bite! Also known as Tarta de Queso, this basque cheesecake hails from the Basque region of Spain, more specifically La Viña in San Sebastian. This unique dessert is a crustless cheesecake with a burnt exterior crust that has a delicious caramel note. The filling of this basque burnt cheesecake is mousse-like, which makes it absolutely irresistible.
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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.
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#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
Classic Cheesecake Recipe with Graham Cracker Crust
I’ve been making cheesecake since I was 14 years old. It’s one of those dessert recipes that is incredibly comforting, so rich, and absolutely delicious.
Like any dessert, there is a time commitment involved in making cheesecake because of the cook time and the cooling times, however I can promise that once you make this classic cheesecake recipe from scratch it will absolutely bring a smile to whomever eats it.
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Ingredients for this Recipe:
For the Crust:
• 1 ½ cups graham cracker crumbs
• 5 tablespoons melted unsalted butter
• 1 tablespoons sugar
• pinch of sea salt
For the Batter:
• 2 ½ pounds softened cream cheese
• 1 ½ cups sugar
• ¼ cup Bob’s Red Mill All-Purpose Flour
• 1 tablespoon vanilla extract
• 5 eggs
• ½ cup sour cream
Serves 8
Prep Time: 15 minutes
Cook Time: 2 hours
Cool Time: 3 hours
Procedures:
1. Preheat the oven to 325°.
2. Add all of the crust ingredients to a food processor and pulse on high speed until a meal is formed.
3. Transfer to a 9” or 10” spring form pan and form it to the bottom of the pan to form the crust. Set aside.
4. Next, add the cream cheese, sugar and flour to a stand mixer with the whisk attachment and mix on high speed for 4 to 5 minutes or until soft and smooth. Scrape at least once.
5. Mix in the vanilla followed up by adding in 1 egg at a time until completely mixed in.
6. Turn the speed down to medium and mix in the sour cream. Stop and scrape and mix for an additional minute.
7. Pour the batter over top of the crust in the spring form pan and then wrap the outside of the pan in foil.
8. Place the pan in rectangle cake pan and place on the bottom rack of the oven.
9. Pour in enough warm water to fill the pan up to the ½ way mark.
10. Bake at 325° for in between 90 and 105 minutes or until the tops is browned and the center is barely jiggly.
11. Remove from the oven and let cool in the water bath for 45 minutes. Remove from the foil and water bath and cool completely in the refrigerator, about 2 hours.
12. Use a knife to remove the outside of the cake from the spring form pan, then remove the outer part of the pan, slice and serve with optional garnishes of whipped cream, fresh berries and chocolate sauce.
CHEF NOTES:
• I like to use the backside of a measuring cup to press in the graham cracker crust.
• Eggs and fat don’t mix naturally so when you mix it in 1 at a time until it is completely mixed in, it guarantees that all of your ingredients are mixing together. Take your time with this process.
• You can also remove the cake from the outside of the pan using a knife right after it is done baking. If you are doing it after it is chilled, heat the knife you are using up under hot water.
• STORING AND FREEZING: When storing this classic cheesecake in the refrigerator just be sure to cover it in plastic to not pick up and funky fridge smells. Eat before the 6th say or freeze it. Believe it or not cheesecake freezes excellently so absolutely cover in plastic and freeze for up to 2 months. Be sure to thaw before eaten or eat frozen for cheesecake ice cream!