Classic Cheesecake Recipe | Light and Creamy Cheesecake
Classic cheesecake is probably one of the most popular desserts in the world. Some people like it, some people don't. For some reason many people think it's difficult to make a good cheesecake at home, but this is not true. With this easy recipe will master the best creamy cheesecake of your life. This cheesecake is light, creamy with flat surface.
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For the crust:
250g Digestive biscuits/crackers
90g Butter, melted
For the cheesecake:
4 cups (900g) Cream cheese
1 cup (200g) Sugar
1/4 cup (60ml) Heavy cream
1-2 teaspoons Vanilla extract
4 Eggs, large
1 cup (225g) Sour cream
1 1/2 tablespoons Cornstarch
Lemon zest
Pinch Salt
For topping:
Fresh berries
Strawberry jam
Directions:
1. Make the crust: Preheat oven to 325°F (160°C).
2. In a food processor or Ziploc bag crush cookies into fine crumbs. Add melted butter and pulse until combined. Press into bottom of 9-inch (23cm) springform pan. Bake for 7-8 minutes. Set aside while making the filling.
3. Reduce oven heat to 300°F (150°C).
4. Make the filling: In a large bowl beat cream cheese and sugar until smooth. Add eggs, one at the time, beating to combine after each addition. Do not over beat. Add vanilla extract, sour cream, heavy cream, salt and beat until smooth. Add cornstarch and lemon zest, beat until incorporated. Do not over beat.
5. Bake the cheesecake: Place the pan on a large piece of foil, and fold the foil up the sides of the pan. Pour the filling over the crust, place the pan inside a roasting pan. Fill the roasting pan with enough hot water to go halfway up the sides of the springform pan. Bake for 45-50 minutes or until the edge is set but the center jiggles slightly. Turn off the heat and leave it another hour in the oven. Let cool to room temperature for one hour, then refrigerate for at least 4 hours or overnight.
6. Decorate the cake with fresh fruits.
Berry Cheesecake Recipe | No Bake Cheesecake Recipe
Sweet and delicious, this no bake cheesecake recipe is simple and easy to make. Serve this berry cheesecake with berries + freshly whipped cream for the perfect dessert recipe.
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So if you would like to learn how to make cheesecake then just follow this cheesecake Recipe. Let me know if you would like to see more no bake desserts, or no bake recipes!
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ABOUT
Hi I'm Carina, thank you for watching one of my videos! I'm a professionally trained Chef, amateur food photographer, and a lover of creating videos! Food, cooking, and baking is my passion, time spent in the kitchen is my favourite thing to do. I love creating recipes just as much as making old classics. If you're wanting to learn how to cook I'm here to teach you, from easy and simple recipes to others that are more advanced. If you have any requests for recipes you would like to see on my channel let me know. Happy cooking!
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NO BAKE BERRY CHEESECAKE RECIPE
Ingredients
250g | 8.8 oz Biscuits (digestives | graham crackers)
110g | 1 stick | ½ Cup Butter
500ml | 2 Cups Cream
225g | 8 oz Cream Cheese
85g | ⅔ Cup Icing Sugar
Zest + Juice from 1 Lemon
15g | 3 Teaspoons Gelatine Powder
2 Tablespoons Boiling Water
1 Can Berries in Syrup
15g | 3 Teaspoons Gelatine Powder
2 Tablespoons Boiling Water
Instructions
Place the biscuits into a food processor and process until fine crumbs form. Transfer to a small bowl.
Melt the butter and cool before pouring into the biscuit crumbs and mix until well combined.
Pour the crumbs into a lined cake tin and use the back of a spoon to compact down. Place the cake tin into the fridge to set.
Whip the cream until soft peaks form by hand or with a hand mixer. Set to the side.
In a medium sized bowl add the room temperature cream cheese and icing sugar. Beat together with a whisk until smooth and lump free.
Zest and juice the lemon and place into the bowl with the cream cheese. Mix to combine.
Dissolve the powdered gelatine in the boiling water and add to the mixing bowl, stirring to combine.
Add the cream to the cream cheese mixture and fold together until well combined. Pour the cheesecake filling on top of the cheesecake base and smooth. Place into the fridge for a few hours to set.
Blend the can of berries and strain through a sieve into a medium sized bowl.
Dissolve the gelatine in the boiling water and pour into the berries. Mix until combined.
Pour the berry mixture on top of the cheesecake and place into the fridge to set for at least 4 hours or overnight.
Serve topped with berries and fresh whipped cream.
Notes
Instead of gelatine you can also use agar agar or just freeze the cheesecake to set.
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4 Easy No-Bake Cheesecake Recipes
These 4 easy no-bake cheesecake recipes are perfect for beginners to make their first cheesecake. You don't need an oven and the result is a creamy and delicious cheesecake, just pick your favorite flavor or make them all!
???? Make cheesecakes like a pro, learn the secrets and get all our recipes ➡️
What are digestive biscuits?
RECIPES:
Chocolate cheesecake:
Mango cheesecake:
Vanilla cheesecake:
Strawberry cheesecake:
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⏱ Timestamps:
Vanilla cheesecake - 0:21
Chocolate cheesecake - 3:46
Mango cheesecake - 8:44
Strawberry cheesecake - 13:13
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#cheesecake #nobakerecipes #easydesserts
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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No-bake cheesecake with condensed milk - The best recipe
This no bake cheesecake with condensed milk is ultra rich and creamy. It's a basic recipe of eggless no bake cheesecake with gelatin which is very decadent. This is a very easy and delicious recipe of cheesecake made with digestive biscuit crust, creamy cheesecake filling topped with fresh fruits. You can layer it with strawberry sauce, blueberry pie filling, caramel sauce or any sauce of your choice to add an additional flavor.
0:00 Intro
0:15 Preparing pan
0:45 How to make crust
2:03 How to make cream cheese filling
4:54 Setting time
4:59 How to separate from pan
5:05 How to cut slices
5:32 Garnish
List of ingredients;
Cream cheese 500gm
Condensed milk 300ml
Vanilla essence 1 tsp
Lemon juice 2 tsp
Gelatin 1 tbsp ( Tip: Use gelatin as per package instructions )
Water 2 tbsp
Digestive biscuits 2 cups/ 265 gm
Butter 6 tbsp
Sugar 2 tbsp (optional)
This eggless no bake cheesecake is a must try. It's a basic recipe of no bake cheesecake with gelatin which is very decadent. This is a very easy and delicious recipe of cheesecake made with digestive biscuit crust, creamy cheesecake filling topped with fresh fruits. You can layer it with strawberry sauce, blueberry pie filling, caramel sauce or any sauce of your choice to add an additional flavor.
A perfect make ahead dessert for any occasion. Easy and No-bake and crowd pleaser!
After this you will never look for another recipe of no-bake cheesecake with condensed, its easy and divine.
#no-bakecheesecakewithcondensed milk #nobakecheesecakewithgelatin #homemadenobakecheesecake
Professional Baker Teaches You How To Make CHEESECAKE!
Chef Anna Olson takes you step by step through her amazing New York cheesecake recipe.
This makes a 1 9-inch cheesecake.
CRUST INGREDIENTS
- 1 cup (225 g) graham cracker crumbs
- 2 Tbsp (25 g) sugar
- ¼ cup (60 g) unsalted butter, melted, plus extra for greasing the pan
CHEESECAKE INGREDIENTS:
- 4 pkg 250 gram packages of cream cheese, at room temperature
- 1 1/4 cup + 2 Tbsp (275 g) sugar
- 3 Tbsp (22 g) cornstarch
- 2 tsp (10 ml) vanilla extract
- 2 tsp (4 g) finely grated lemon zest
- 3 large whole eggs
- 1 large egg yolk
- 1 ½ cup (375 ml) sour cream (not low-fat), divided
- 2 tsp (10 ml) lemon juice
CRUST DIRECTIONS:
1. Preheat the oven to 350ºF (176 C).
2. For the crust, stir the graham crumbs, sugar and melted butter until evenly combined and press this into the bottom of an ungreased 9-inch springform pan.
3. Bake this for 10 minutes, then cool. Brush the sides of the pan with a little melted butter.
CHEESECAKE RIRECTIONS:
1. For the cheesecake, increase the oven temperature to 400ºF (205 C).
2. Beat the cream cheese until light and fluffy. Add the 1 ¼ cups of sugar a little at a time, and scraping the sides and bottom of the bowl often.
3. Beat in the cornstarch, vanilla and lemon zest.
4. Beat in the eggs one at a time, on a lower speed, and scraping after each addition, then beat in the yolk.
5. Still on low speed, beat in ¾ cup of sour cream. Scrape this over the cooled crust.
6. Bake the cheesecake for 10 minutes at 400ºF (205 C) and then reduce the oven temperature to 225ºF (107 C) and bake for 25 more minutes. Turn off the oven, and leave the cheesecake in for an hour, cracking the oven door after 30 minutes. While the cheesecake is baking, prepare the sour cream layer.
7. Stir the remaining ¾ cup of sour cream with the remaining 2 Tbsp of sugar and the lemon juice. Spread this over the top of the cheesecake as soon as it has come out of the oven.
8. Allow the cheesecake to cool completely to room temperature, then carefully run a spatula around the outside of the cheesecake to loosen it from the pan, then chill the cheesecake for at least 6 hours before slicing and serving. The cheesecake will keep, refrigerated, for up to 4 days.
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