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.
Subscribe for more video recipes:
Anna Olson Books:
Buy Back to Baking with Anna Olson Recipe Book on Amazon:
Comprar Repostería con Anna: 200 recetas dulces para compartir y disfrutar:
Buy Another Cup of Sugar with Anna Olson Recipe Book on Amazon:
Buy In The Kitchen with Anna Recipe Book on Amazon:
Buy Fresh with Anna Olson - Seasonally Inspired Recipes to Share with Family and Friends on Amazon:
Buy Anna and Michael Olson Cook at Home by Anna Olson on Amazon:
- Follow Anna on social media:
Pinterest:
Twitter:
Facebook:
Instagram:
Anna's Official Website:
- Follow Oh Yum on...
Facebook:
Instagram:
Pinterest:
Twitter:
Official Oh Yum Website:
#OhYum
Easy 4-ingredient One Pot Oreo Cheesecake Recipe!
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)
Easy No-Bake Strawberry Cheesecake Dessert
EASY No-Bake Strawberry Cheesecake is whipped, creamy and loaded with fresh strawberry flavor. The amount of strawberries in the cheesecake is impressive and you will love the simple crust.
⬇️⬇️⬇️⬇️ RECIPE BELOW ⬇️⬇️⬇️⬇️
???? PRINT RECIPE HERE:
Metric Measurements are available in the link above ☝????
Ingredients for Graham Cracker Crust:
1 3/4 cups graham cracker crumbs from 12 whole crackers
1 Tbsp granulated sugar
8 Tbsp unsalted butter
Ingredients for No Bake Strawberry Cheesecake:
1 lb strawberries rinsed, dried, hulled & chopped
8 oz cream cheese at room temperature
2/3 cup granulated sugar
1 cups heavy whipping cream chilled
12 oz mascarpone cheese chilled
2 Tbsp lemon juice
2 pkt unflavored gelatin (14+ 1/2 cup cold water
Topping/ Decor:
1 cup heavy cream
2 Tbsp granulated sugar
1/2 tsp vanilla extract
6 strawberries halved
SUBSCRIBE:
WEBSITE:
INSTAGRAM:
FACEBOOK:
PINTEREST:
#natashaskitchen #cheesecake #dessert
????????????????????
NATASHA'S KITCHEN AMAZON AFFILIATE SHOP (kitchen essentials we use, gear we film with and more) -
????????????????????
Thanks for watching!!
????Fan Mail:
Natasha's Kitchen
PO Box 161
Meridian, ID 83680
USA
5 Ingredient No Bake Cheesecake
This is such an easy cheesecake recipe to make with just 5 ingredients -- including a homemade crust! It's no bake too!
⬇️⬇️⬇️ CLICK FOR RECIPE ⬇️⬇️⬇️
►INGREDIENTS:
1 ½ cups graham cracker crumbs
6 tablespoons butter, melted
1 ½ cups cold heavy cream
2 bricks (16 ounces) cream cheese, softened
1 ¼ cups powdered sugar
????Printable recipe
►DIRECTIONS:
1. Grease a 9-inch springform pan very lightly with baking spray.
In a large bowl, stir together the graham cracker crumbs and melted butter.*
2. Press the graham cracker mixture into the bottom and sides of the pan, creating a ¼-inch thick border all the way around. Make sure to pack it tightly so the crust isn’t too crumbly.
3. Place the crust in the freezer to chill for 20 minutes while you prepare the filling.
4. Add the cold heavy cream to the bowl of a stand mixer fitted with the whisk attachment and beat on medium speed until the cream holds stiff peaks — about 2 minutes. Remove the whipped cream to a separate bowl.
5. Add the cream cheese to the bowl of the stand mixer (still fitted with the whisk attachment) and turn the speed to low. Slowly add the powdered sugar a little at a time.
6. When all of the powdered sugar has been incorporated, turn the speed to medium and beat until the cream cheese is light and fluffy — about 2 minutes.
7. Add the whipped cream back to the cream cheese mixture and fold it in gently.
8. Add the cheesecake filling to the chilled crust and smooth out the top.
9. Place the cheesecake in the freezer to chill for at least 6 hours, preferably overnight.
10. When ready to serve, run a knife around the edge between the crust and the pan and then release the springform pan.
11. To slice, run a sharp knife under hot water and slice through the cheesecake. Run the knife under hot water and wipe it clean between each slice.
12. Serve the cheesecake chilled and store any leftovers in an airtight container in the fridge for up to 3 days.
????Air Fryer Digital Cookbook:
????PRODUCTS USED IN RECIPE (affiliate):
Spring Form Pan:
????ALWAYS IN MY KITCHEN (affiliate):
My go-to air fryer:
Air Fryer Parchment Paper:
Oil Mister:
Air Fryer Silicone Liners:
Ninja Foodi NeverStick Pan:
FOLLOW ME:
INSTAGRAM:
FACEBOOK:
AIR FRYING GROUP:
PINTEREST:
CONNECT:
WEBSITE:
MY AIR FRYER RECIPES:
Disclaimer: product links may include affiliate links. #everydayfamilycooking #cheesecake #nobakedesserts #holidaybaking #shortsvideo #ytshorts #shorts
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!
PRE-ORDER MY BOOK!
Full Recipe:
SUBSCRIBE ►
--------------------------------------------------------------------------
ADD ME ON:
Facebook:
Instagram:
Pinterest:
Website: