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
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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
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Vanilla Extract Recipe:
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Produced by Brenda Cabral
Edited by Giacomo Thillet
How To Make Peach Cobbler Cheesecake - Delicious NY Style Cheesecake w/ Peach Cobbler Topping
I almost felt like Dr. Dre promoting his Detox album for 15 years when I would discuss this recipe lol. I first made this about 1 year ago and it vent viral on Twitter. Since then, I have been promising to document the full process for you guys.... and let's just say, I took my sweet time, lol. Better late than never! I hope you guys enjoy! (FULL INGREDIENTS LIST BELOW)
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Shopping List:
Cobbler Topping:
3 Peaches
1 cup white sugar
1 tsp cinnamon
1 tbsp melted butter
1/4 tsp nutmeg
Pinch salt
1 shot cognac
1 tsp vanilla extract
2 1/2 tbsp cornstarch (mix with 1/2 cup water)
Crumble:
3 3/4 cup Golden Grahams
2 tbsp melted butter
1/2 cup white cake flour
1/3 cup brown sugar
Crust:
1 box graham cracker crumbs (3 cups)
1/2 tsp cinnamon
Pinch salt
1/4 cup white sugar
2 sticks metled butter
Cheesecake: (butter, eggs, cream cheese should be room temp)
5 blocks (8oz each) cream cheese
1 3/4 cup white sugar
2 tbsp all purpose flour
1 1/2 tsp vanilla extract
5 whole eggs and 2 egg yolks
1/3 cup whipping cream
1 tsp lemon zest
Directions: (THE PAN USED HERE WAS 9)
Allow your cream cheese and eggs to come up to room temp. (Preheat Oven to 325)
Peach Topping:
Peel peaches and slice around the core. Chop peaches into 1/2 inch thick. Heat skillet to medium and add 1 tbsp butter (melt). Add in diced peaches and sauce 2-3 minutes until they begin to release their natural sugar. Add in 1 cup white sugar, cinnamon, nutmeg, vanilla extract, and 1 pinch of salt. Allow this to simmer on low for 2-3 minutes. Add in 1 shot of Cognac or bourbon and allow the alcohol to cook off for a couple minutes. Next, make a slurry by mixing corn starch with water and then pour into your peach mixture. This will thicken things up. Cook an additional 3-5 minutes stirring constantly. Taste and adjust flavor as needed. Once it is thick enough to coat the back of your spatula, you can remove it from the heat and place in the fridge for at least 30 minutes (up to over night).
Crumble Topping:
Mix together your Golden Grahams and melted butter. Add white cake flour and brown sugar. Toss and coat evenly. Bake at 325 degrees about 15 minutes or until the crumble browns nicely and has crispy texture. (You will want to break this up with a mallet or your hands so that no large pieces remain) Add this crumble to the top of your cheesecake AFTER adding your peach cobbler mixture.
Cheesecake:
Start by making your crust. Add 3 cups of graham cracker crumbs to a large mixing bowl and add in melted butter, cinnamon, sugar, pinch of salt, and combine. (Should form a “wet sand” texture) Add to your cake pan on the bottom and sides as seen in the video.
Next, add your room temp cream cheese to a large mixing bowl along with sugar, flour, vanilla extract. Begin mixing and then slowly add eggs (1-2 at a time) continuing to mix until the mixture reaches a smooth consistency. Add in 2 egg yolks as well and blend to combine. Add lemon zest (1/2 or whole lemon) and then mix in your heavy cream. Stir this mixture and ensure nothing sticks to the bottom. Once everything is well combined, pour In cheesecake mixture to your cake pan (crust already in place). Bake in the oven at 325 degrees for 1 1/2 - 2 hours or until the center appears nearly set when you shake it. (Internal temp is around 150-155 degrees)
Allow this to cool for 15-30 minutes and then place in the fridge for at least 4 hours. For best results, allow this to chill overnight. Then add your peach cobbler mixture and top with the crumble. (You can make your cobbler mixture the next morning if you want. Just make sure that it is properly chilled before adding to the cheesecake.)
Easy Mini Cheesecakes Recipe
Inspired by Cheesecake Factory, these mini cheesecakes have a super creamy texture and taste. They are easy to make and great to take to parties and gatherings. Enjoy them as they are or with your favorite marmalade and berries. Yum!
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Sopapilla Cheesecake Bars | Episode 1144
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No Bake Nutella Cheesecake! Recipe tutorial #shorts
How to Make a No Bake Nutella Cheesecake!
Eloise here! I make simple recipe tutorials across my social media
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Check out this simple no bake cheesecake! This Nutella cheesecake has a tasty Oreo base and is absolutely delish!
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