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:
⭐️PRODUCTS IN THIS VIDEO (affiliate):
►Cork Trivet Heat Pad:
►13 cup Food Processor:
►Cooling Rack:
►White Spatula:
►Oven Mittens:
►Non-stick Springform Pan:
►Tea Kettle:
► Glass Mixing Bowls:
►Clear Measuring Cups:
► 6 Quart Stand Mixer:
►Heavy-Duty Aluminum Foil:
►Rectangular Roaster:
►White Cake Stand:
ALWAYS IN MY KITCHEN (affiliate):
►My Favorite Cutting Board:
►Hand Mixer:
►Favorite Blender:
►Food Processor:
►Glass Bowls:
►Kitchen Scale:
►Glass Storage Containers:
►Knife Block Set:
►Our Dinnerware Set:
►My White Apron:
FOLLOW ME:
►INSTAGRAM:
►FACEBOOK:
►PINTEREST:
CONNECT:
►WEBSITE:
►ALL MY RECIPES:
????Fan Mail:
Natasha's Kitchen
PO Box 161
Meridian, ID 83680
USA
#natashaskitchen #cheesecake #dessert
The creamiest CHEESECAKE I've ever had! Easy New York cheesecake recipe (no water bath)
RECIPE:
SHOP:
If you’re looking for a super creamy baked cheesecake recipe that is easy to make (with no water bath required), then this recipe is it! It’s rich, creamy, slightly tart and has the most irresistible biscuit base. I’d go so far as to say it’s the BEST cheesecake recipe I’ve tried!
INGREDIENTS:
For accuracy, I would recommend using the gram measurements provided as those are the exact quantities I use. Cup measurements are given as estimates (based on US cup measurements) to make it easier for those who do not have a scale.
Cheesecake Crust
▢3 cups (360 g) plain sweet biscuits - you can use graham crackers, superwine, Arnott's marie biscuits etc. I used superwine biscuits (my preferred option)
▢¾ cup (170 g) unsalted butter - melted
▢3 tbsp (35 g) white granulated sugar
Bake crust at 160 °C (320°F) with the fan on for 8 minutes. If your oven doesn't have a fan option, then you will need to increase the baking temperature to 175°C (350°F).
Cheesecake Filling
▢4 cups (905 g) cream cheese - 32 oz in the US. Needs to be room temperature.
▢2 tbsp (15 g) flour - plain, all purpose
▢1¼ cups (250 g) white granulated sugar
▢¾ cup (180 g) sour cream - room temperature
▢2 tsp vanilla extract/essence
▢1½ tsps fresh lemon juice - optional, but recommended
▢⅛ tsp salt
▢4 large eggs - room temperature
Bake cheesecake at 140°C (285°F) with the fan on for 75 mins. If you don't have a fan option (convection mode) then increase baking temperature to 160 °C (320°F)
-------------------------------------------------------------
BAKING ESSENTIALS:
Cake Tins (8x3-inch) -
Hand Mixer -
Whisks -
Electronic Kitchen Scale -
Glass Mixing Bowls -
Spatulas -
Measuring Spoons & Cups -
Cake Release -
Pastry Brush -
NICE-TO-HAVE:
KitchenAid Stand Mixer -
Cake Stand -
Food Processer -
Immersion Blender -
CAKE DECORATING ESSENTIALS:
Offset Spatula -
Piping Bags -
Piping Tips -
Cake Scraper -
Steel Turntable -
Cake Boards -
-------------------------------------------------------------
SHOP MY COURSES HERE:
= Layer Cake From Scratch: Ultimate Beginners Guide to Cake Decorating -
= How to Make a Professional Wedding Cake From Home -
= Mousse Cake From Scratch: Patisserie Style -
OR
Get access to my COURSES on Skillshare and receive an extended FREE TRIAL by signing up with this link:
-------------------------------------------------------------
Blog:
Instagram:
Facebook:
Music: YouTube Audio Library (Papov - Yung Logos)
If you enjoy my content, then please subscribe and don't forget to turn on the notification bell so that you're updated whenever I upload a new video :)
Disclosure: Some of the links above are affiliate links, meaning, at no additional cost to you, I will earn a small commission if you click through and make a purchase :)
Thanks for watching!
Perfectly Smooth & Creamy New York Cheesecake
I’m sharing all the tips & tricks to make the perfect New York cheesecake; the smoothest and creamiest baked cheesecake I’ve ever had. Follow the very simple steps to make it at home!
???? The ingredients to make cheesecake
[Crust]
• Graham crackers: 6.3 oz | 180 g, 12 rectangle sheets (1.5 US cups)
• Granulated sugar: 2 Tbsp
• Unsalted butter: 7 Tbsp (3.5 oz | 100 g)
• Additional unsalted butter to coat on a pan: Some
Pre-baking the crust (optional):
Bake (Preheated) it at 340 F | 171 C for about 7 - 8 mins.
* Let it cool completely before use.
[Cheesecake Filling]
• Cream cheese: 4 8-oz blocks (32 oz | 905 g)
• Granulated sugar: 8.8 oz | 250 g (1 1/4 US cups)
• Sour cream: 8.8 oz | 250 g (1 US cup)
• Heavy cream: 6.3 oz | 180 g (3/4 US cup)
• Cornstarch: 2 Tbsp ***Please level it off.
• Yolk: 3 yolks (about 1.8 oz | 50 g)
• Whole egg: 3 large eggs (about 5.8 oz | 165 g)
• Vanilla extract: 2 tsp
• Lemon juice: 2 tsp (Adjust it as you like!)
???? 3 Steps to bake it:
1. Bake (Preheated) it with a water bath * at 340 F | 171 C for 30 mins
2. Turn it down to 310 F | 154 C and bake for another 65-75 minutes. **
3. Open the door to check if it’s done, turn off the heat, leave the door open about an inch, and wait for 30 minutes before taking it out from the oven.
* Water bath: Use hot water with lots of steams coming out. Avoid boiling water.
** Do not open the door until the very end!
Chill it in the fridge for about 6 hours before taking it out from a pan.
** For best results, measure ingredients with a scale. All recipes are designed with weighed ingredients using grams/ounces. Cup measurements are provided for your convenience. **
???? Printable Recipe + Written Steps
???? The tools/ingredients I used/mentioned today:
The following contains affiliate links. By purchasing through them, I earn a teeny tiny commission at no cost to you. Please know I only recommend products I actually used and loved! Thank you for supporting Pastry Living.
Oven bags (for a water bath)
The Pan I used today (for your reference!)
???? Other classic desserts:
Creme Brulee
Lemon Pound Cake
Fresh Fruit Tart
???? Other basic recipes:
Cream Cheese Frosting
Chocolate Sponge Cake
Eclairs
If you liked this video, please subscribe & share it with your baking friends!
❤️ Subscribe!:
???? Share the video:
???? My blog:
???? Instagram: @ayacaliva
MUSIC:
epidemicsound.com
#cheesecakerecipe #newyorkcheesecake #bakedcheesecake
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.
--------------------------------------------------------------------
-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
----------------------------------------------------------------------------------------------
-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
After subscribing to my channel, if you click the bell mark, you can receive new video notifications.
I would be grateful if I could get thumbs up!
SUBSCRIBE→
-----------------------------------------------------------------
We post unpublished photos and videos on YouTube to the Instagram. I also have a preview of the next new video, so please do follow it ~
Facebook
Twitter
Emojoie Cuisine Recipe Book(In Japanese)
The Ultimate Chocolate Cheesecake
The Ultimate Chocolate Cheesecake
This chocolate cheesecake is rich, moist, dense and super chocolatey; this cake has everything you want in a classic chocolate cheesecake.
The cheesecake is incredibly delicious, made with a cookie base and topped with a creamy cheesecake filling.
Ingredients & Full Recipe????????????
Link:
10 Minutes Tiramisu (No Bake & Eggless):
5 Minutes Chilli Cheese Toast Recipe | Chilli Toast:
Shizuka by AERØHEAD
Creative Commons — Attribution-ShareAlike 3.0 Unported — CC BY-SA 3.0
◀︎ Get Social With us ▶︎
Website: spicebangla.com
Facebook:
Instagram:
Twitter:
Google Plus:
How To Bake The PERFECT CHEESECAKE EVERY TIME, You Won’t Believe How Easy It Is!
Hello my beautiful fam!! Welcome back to my kitchen first of all I want to thank you for being part of our family, and allowing me to be part of yours!!!! ❤️
Today I’m going to be sharing with you how To bake the perfect cheesecake every single time! Now let me tell you I went through sooooo many cheesecakes before learning how to master it to perfection every single time, a lot of times my cheesecakes will come out cracked, overcooked, crust would be soggy, deflated, it was just a hot mess every time ???? I finally got it and I’m sure you noticed because I been showing you how to make cheesecake from the churro to strawberry now the real deal!!! ???? Keep in mind, like every recipe and every household,are tons of variations that make this delicious recipe, you can constantly adjust it to your taste; I hope you enjoy it as much as my family and I do, and as always, if you do, please don’t forget to give me a big thumbs up, comment down below your thoughts and if you new to my channel, please hit that subscribe button so you can be part of our family!!!!!! ????
????ALL OF MY FAVORITE ITEMS/KITCHEN ESSENTIALS CAN BE FOUND ON MY AMAZON STOREFRONT ????
Griddle is from all clad
pots & pans using atm Ourplace Website -
Always Pan -
Cast Iron -
blender- Vitamix A3500
‼️‼️‼️For any other recipe just type in Cooking Con Claudia, followed by the recipe name you trying to find, if I already made it it should appear as the first videos ☺️ if not, request it in the comments ????
Mexican style cheesecake:
Pumpkin churro cheesecake
Strawberry crunch cheesecake
Pumpkin pie cheesecake
Cheesecake fruit salad
Tip ‼️⚠️ refrigere overnight! To make the jelly you will need
16 oz berries( cut into 4 if using strawberries)
1/2 lemon zest and juice
1/2 cup sugar
add all ingredients in small saucepan on high heat, (mix constantly)once the berries begin to let out some foam (approximately 5 minutes) remove it;( it will make your jelly bitter if you don’t) then reduce heat to low heat and begin to smash the berries down, continue mixing and allow the mixture to thicken up about 5-10 more minutes, allow to cool then refrigerate until it’s time to use it’s very easy! You can add 1 tbsp cornstarch mix with 1 tbsp cold water if you want jelly to be thicker
I M P O R T A N T ⚠️
Don’t over-beat your batter, and spray your springform pan with non stick cooking spray! In case you forget, just run a thin knife or thin metal spatula all around the cheesecake!
Bake at 325f for 1 hour
Ingredients: 9” cheesecake
For the crust:
15 graham crackers or 2 1/4 cup cookie crumbs
4 tbsp brown sugar
1 tbsp granulated sugar
10 tbsp unsalted butter
Pinch salt
For the cheesecake batter:
32 oz cream cheese at room temperature
1 can (14oz) sweetened condensed milk
1/4 cup granulated sugar
1/2 cup sour cream
2 tsp vanilla extract
Zest and juice of 1/2 lemon
1/4 cup all purpose flour
4 eggs at room temperature
Pinch salt
1 serving of love ????
Want to see more of me and my family? Follow me ☺️ tag me on any recipes you recreate ????
TIKTOK: tiktok.com/@cooking.con.claud
IG: cooking_con_claudia
Fb: Cooking with Claudia
Business Inquires Only: claudia.regalado91@gmail.com
Recipes in Spanish :
#cheesecake #paydequeso #dessert