How To make D'Best Cheesecake
Sallie Kratz 3/4 cup Butter
1 1/4 cup All purpose flour
+ 3 T
2 cup Sugar :
divided
1 Egg yolk
Lemon peel grated fresh from 2 lemons 5 package Cream cheese :
8 oz size
5 Eggs
1/4 cup Whipping cream
1 tablespoon Orange peel; grated -- fresh
1/4 teaspoon Salt
1 cup Sour cream for garnish
In small bowl with mixer at low speed, beat butter, 1 1/4 c flour, 1/4 c sugar, 1 egg yolk and half of the lemon peel until dough is well mixed.
Refrigerate, covered, for 1 hour. Preheat oven to 400-degrees. Press 1/3 of dough into bottom of 10-inch springform pan. Bake 8 minutes; allow to cool. Turn oven to 475-degrees. In large bowl with mixer at mediom speed, beat cream cheese just until smooth; slowly beat in 1 3/4 c sugar until smooth.
With mixer at low speed, beat in 3 T flour and remaining ingredients. except sour cream. At high speed beat 5 minutes.
Press rest of dough around side of springform pan to within 1-inch of top, do not bake now. Pour cheese mixture into pan; bake 12 minutes. Turn oven to 300-degrees; bake 35 minutes. Turn off oven; leave in oven 30 minutes. remove; cool in pan on rack. Chill.
To serve: Remove side of pan. With ladge spatular, loosen cake from plate. Spread top of cheesecake with cour cream to garnish...
How To make D'Best Cheesecake's Videos
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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Classic Cheesecake Recipe | How Tasty Channel
Creamy, rich and decadent…there’s nothing more to say about this classic baked cheesecake recipe! Once you taste it, you won’t stop ‘till the end!
The tips to get a perfect cheesecake are three:
- don't over-beat the batter, specially when you add eggs
- bake at low temperature and don't over-baking
- cool down gradually
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The Best New York Cheesecake Recipe | Cupcake Jemma Channel
What's not to love about a New York Cheesecake? It's creamy, it's tangy, it's smooth. Any why should you bake THIS New York Cheesecake? Because it has a full deep-dish Buttery Biscuit Crust, not just a base, and it has a caramelised topping with NO cracks. Really, this is the only New York Cheesecake recipe that you will ever need.
For best results bake your cheesecake in a water-bath. But remember to wrap your tin in tin foil to keep any liquid from getting into your spring form pan. Try to use a dish that only just fits your cake tin inside - too much water will create too much steam and so your cheesecake will become very moist and will crack. If you can't use a water bath then add a small tin/oven proof dish to the bottom of your oven with an inch of boiled water in it to create steam and humidity.
We'd love to see how your New York Cheesecake came out so share your photos with us on Instagram using the tag #cupcakejemma
If you love Cheesecake as much as we do see below for other Cheesecake vids:
Burnt Basque Cheesecake:
Malteser Cheesecake:
Cheesecake Brownies:
And if you haven't yet seen our New York Vlog....
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Preheat your oven to 175C (fan assisted)
This recipe is for a 9/23cm round tin
For the Crust
400g Digestive Biscuits (or Graham Crackers if you're in the US!)
1/2 tsp Salt
170g Melted Unsalted Butter
For the Cheesecake
500g full fat Cream Cheese at room temp
150g Caster Sugar
200g Sour Cream
200g Double Cream
2 Eggs
1 Egg Yolk
2 tbsp Corn Flour
1 tbsp Vanilla Extract
1 tsp Salt
3 tbsp Lemon Juice
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What is a NEW YORK cheesecake?
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How to Make the Best Cheesecake Recipe
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FULL PRINTABLE RECIPE:
Ingredients
1 Graham Cracker Crust click link for recipe
32 oz cream cheese* softened to room temperature (910g)
1 cup sugar 200g
⅔ cups sour cream 160g
1 ½ teaspoons vanilla extract
⅛ teaspoon salt
4 large eggs room temperature, lightly beaten
Instructions
00:00 Introduction
00:22 Preheat oven to 325F (160C).
00:30 Prepare Graham Cracker crust in a 9” Springform pan according to recipe instructions (click on the link in the ingredients), pressing the crust firmly into the bottom and up the sides of your pan.
01:43 In the bowl of a stand mixer or in a large bowl (using a hand mixer) add cream cheese and stir until smooth and creamy (don’t over-beat or you’ll incorporate air).
02:47 Add sugar and stir again until creamy.
03:09 Add sour cream, vanilla extract, and salt, and stir until well-combined. If using a stand mixer, make sure you pause periodically to scrape the sides and bottom of the bowl with a spatula so that all ingredients are evenly incorporated.
03:50 With mixer on low speed, gradually add lightly beaten eggs, one at a time, stirring just until each egg is incorporated (don’t over-beat the cheesecake batter at this point, it’s a sure way to end up with cracks!). Once all eggs have been added, use a spatula to scrape the sides and bottom of the bowl again and make sure all ingredients are well combined.
05:07 Pour cheesecake batter into prepared springform pan. To insure against leaks, place pan on a cookie sheet that’s been lined with foil.
05:44 Transfer to oven and bake on 325F (160C) until edges are set (may have slightly puffed) and center springs back to the touch but is still Jell-O-jiggly. SEE NOTE for exact time.
06:07 Remove from oven and allow to cool on top of the oven** for 10 minutes. Once 10 minutes has passed, use a knife to gently loosen the crust from the inside of the springform pan (this will help prevent cracks as your cheesecake cools and shrinks).
06:52 Allow cheesecake to cool another 1-2 hours or until near room temperature before transferring to refrigerator and allowing to cool overnight or at least 6 hours.
07:10 Enjoy!
Notes
*CREAM CHEESE
Make sure that you use the brick-style cream cheese, not the spreadable version that is available in tubs.
BAKE TIME
Exact bake time can vary depending on your oven, whether you bake your cheesecake on a baking pan or not, and even the color of your springform pan (light or dark). Because of this I now recommend checking your cheesecake at 50 minutes and adding time as needed.
**COOLING
I recommend the top of the oven because it is usually the warmest place in my house (after it’s been on for over an hour). This will help to cool the cheesecake more gradually and will also help avoid cracks).
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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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