How to Bake Cheesecake 4 Different Ways | Martha Stewart
Martha Stewart shares 4 ways to bake a cheesecake. From a classic New York-style cheesecake to mini cupcake iterations. Martha also shares her tips and tricks for creating a creamy, smooth, and crack-free cheesecake that looks as good as it tastes!
0:00 Introduction
0:54 How to make New York Style Cheesecake that doesn’t crack
6:54 New York Style Individual Cheesecakes and Mini Cupcakes
10:24 How to make a fresh cherry topping for cheesecake
13:01 How to make Ricotta Cheesecake
13:37 How to drain fresh ricotta for cheesecake filling
14:52 How to flour a springform pan
Full recipes:
NY Style Cheesecake -
Cheesecake Cupcakes -
Italian Ricotta Cheesecake -
Raspberry Swirl Cheesecake -
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The Martha Stewart channel offers inspiration and ideas for creative living. Use our trusted recipes and how-tos, and crafts, entertaining, and holiday projects to enrich your life.
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
Amazing No Bake Cheesecake Recipe
Looking for a stunningly versatile dessert that will work for literally any occasion? My No Bake Cheesecake recipe is here for you. Whether you top it with fresh fruit, homemade preserves, or even store-bought chocolate or caramel sauce, this 9-ingredient basic cheesecake is the perfect creamy canvas to finish any meal with style. This no-bake cheesecake recipe is the perfect choice when you’re looking for an impressive-looking (and tasting!) treat that’s super low-lift. Whether you’re hosting a fancy dinner party or brunch, or if you’re looking for a crowd-pleasing dessert for your holiday table, you just can’t go wrong with tangy, creamy no bake cheesecake.
RECIPE:
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The Best New York Cheesecake Recipe | Emojoie Cuisine
▼Ingredients
Ø18cm
120g biscuits
60g melted butter
400g creamcheese (Full fat)
120g granulated sugar
200g sour cream or 100g heavy cream + 100g yogurt
150ml heavy cream
2 eggs
2tbsp corn starch
1.5tbsp vanilla extract
1/4 lemon juice
200g raspberres
40g granulated sugar
1tbsp water
Conversion guide
18 cm (7 inch) → 21 cm (8.2 inch) Ingredients 1.5 times
180 ° C for 30 min, 150 ° C ”40 to 45 min”, then turning off the oven and wait for 60 min.
18 cm (7 inch) → 24 cm (9.4 inch) Ingredients 2 times
180 ° C for 30 min, 150 ° C ”50 to 60 min”, then turning off the oven and wait for 60 min.
18 cm (7 inch) → 15 cm (6 inch) Ingredients 0.66 to 0.7 times
180 ° C for 30 min, 150 ° C ”20 to 25 min”, then turning off the oven and wait for 60 min.
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-Français
Ø18cm
Biscuits 120g
60g de beurre fondu
400g de à cream cheese 30% de MG (
KIRI ou M&S Full Fat Soft Cheese)
120g de sucre
200 g de crème fraîche épaisse ou sour cream
150ml de crème liquide entière
2 oeufs
2 cuillères à soupe d'amidon de maïs
1,5 cuillère à soupe d'extrait de vanille
1/4 jus de citron
200g de framboises
40g de sucre cristallisé
1 cuillère à soupe d'eau
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-Español
Ø18cm
120g de galletas
60g de margarina derretida
400 g de queso crema
120g de azucar blanca
200g de crema agria
150g de crema espesa
2 huevos
2 cucharadas de maizena
1 1/2 cucharada de vainilla
1/4 de jugo de limon
200g de frambuesas
40g de azúcar blanca y 1 cucharada de agua.
----------------------------------------------------------------------------------------------
■18cmケーキ型の分量
ビスケット 120g
溶かしバター 60g
クリームチーズ 400g
グラニュー糖 120g
サワークリーム 200g
又は 生クリーム100mlとヨーグルト100gで代用可
生クリーム 150ml(植物性生クリーム不可)
卵 2個
コーンスターチ 大さじ2
バニラエクストラクト大さじ1.5 又はバニラエッセンス数滴
レモン汁 1/4個分
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Emojoie Cuisine Recipe Book(In Japanese)
How to make Cheese cake || cheese cake with strawberry sauce || oven baked cheese cake
Category Dessert,????????
serve 10
Ingredients????
15 pieces digestive biscuits
1 tbspn sugar
6 tbspn melted butter
900g softened cheese
1 and half cup sugar
Eggs 6
4 tbspn sour cream
2 tsp vanilla essence
Strawberry sauce ( 15 strawberry, 3 tbspn sugar, 1/4 lemon squeeze, 1 tbspn corn flour)
Directions????
Crust 15 pieces digestive biscuits
Transfer those into a mixing bowl and one tablespoon of sugar and 6 tablespoon melted butter.
Stir together until the crumbs are evenly moistened.Transfer those moist crumbs to a 10 inch springform pan.
Bake that of a preheated oven at 350°f (gas mark 4) for 8 mins.
Take out of the oven and let it cool completely to room temperature.
While that's cooling, start boiling a pot of water.
Once the crust is nearly cooled, start the filling.
900g softened cream cheese and add 1 and half cup sugar, then mixed them for 5 mins. It should be light and fluffy.
Scrap down the bowl once or twice as needed.
Add six room temperature eggs. Adding them one in a time and waiting until the eggs are fully incorporated between each addition.
Once all of the eggs are well incorporated, then reduce the speed to low and add 4 tablespoon of sour cream,2 tsp vanilla essence.
Mix them together until it's well incorporated.
Cheese cake mixture should be completely smooth.
Take two heavy duty large sheets of foil, layer them on top of each other.then wrap them around the edges of your cheese cake pan.
Using foil and double layering ensures that don't get any water leaks.
Place the cheese cake pan into a large deep roasting pan, now pour all of that cheese cake filling over cool crust.
Add the water into the roasting pan.Bake that at 450°f (gas mark 8) for 15 minutes.
Without opening the door reduce the heat to 300°f ( gas mark 3) and continue baking for one hour to one hour and 30 minutes or until the cheese cake is nearly set.
Remove the roasting pan from the oven and let the cheese cake cool.
Cheese cake needs to be fully chilled and set before serving.
Refrigerate overnight
Make Strawberry sauce????
Add strawberries in a low heat pan then add sugar,lemon juice,cornflour. Stir for 2 to 4 mins.then take out from heat and let it cool before serving.
Cheese cake serve with strawberries sauce.
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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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#natashaskitchen #cheesecake #dessert