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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Mix Condensed Milk and Cream Cheese Then Be Amazed!
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“How do you make no-bake cheesecake from scratch?” The answer is so simple and straightforward, you’ll love it!
For my easy no-bake cheesecake, you’ll use a store-bought graham cracker crust. Beat all the ingredients (except the pie crust ;-) and the pie filling) until they are thoroughly blended. You’ll need a hand mixer to get a nice smooth filling. Pour the mixture in your store-bought crust, smooth it out, and chill. That’s all there is to it.
No Bake Mini Cheesecakes Recipe + Homemade Cherry Topping
These mini cheesecakes boast a smooth and creamy texture that melts in your mouth. The combination of the buttery crust, velvety filling, and sweet-tart cherry topping creates an unforgettable flavor experience.
⬇️⬇️⬇️⬇️ RECIPE BELOW ⬇️⬇️⬇️⬇️
Graham Cracker Crust Ingredients:
►1 1/2 cups graham cracker crumbs (from 12 whole crackers)
►1 Tbsp granulated sugar
►8 Tbsp unsalted butter (1 stick)
Ingredients for No-Bake cheesecake:
►16 oz cream cheese (from 2, 8-oz blocks), room temperature
►2/3 cup granulated sugar
►2 Tbsp sour cream
►2 Tbsp lemon juice, freshly squeezed
►1 cup heavy whipping cream
►1 Recipe Cherry Topping (link to cherry Sauce recipe)
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⏱️TIMESTAMPS⏱️
0:00 Intro
0:13 How to make no bake crust
1:37 How to make the delicious creamy filling
3:20 How to fill cupcakes baking sheet
4:12 How to make the cherry topping
5:11 Taste test and serving suggestions
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ONE OF THE MOST POPULAR CHRISTMAS DESSERTS/OLD SCHOOL CHERRY CHEESECAKE/VLOGMAS DAY 17
OLD SCHOOL CHERRY CHEESECAKE
This is one of the most popular desserts for Christmas
Its very easy and creamy and delicious
RECIPE:
1 1/2 cups finely crumbled graham crackers
6 tablespoons melted butter
1/4 cup sugar
1 pound cream cheese
1 tablespoon Vanilla bean paste( OPTIONAL)
1 1/4 cups Sugar
1 teaspoon Vanilla Extract
3 Large Eggs
1 cup Sour Cream
1/8 teaspoon Salt
Prepare graham cracker crust - mix together with a fork until all ingredients are moistened. Spread the mixture evenly in 10 inch pan. Using your fingertips or the flat bottom of a drinking glass, firmly press the mixture over the bottom and 1/2 inch up the sides of a pan. Freeze for 20 minutes. For a crunchier crust bake in a preheated 350 degree oven until lightly browned, 10-15 minutes instead of freezing it.
Preheat oven to 300 degrees. In a medium bowl, beat cream cheese until creamy, about 30 seconds. Do not over beat. Gradually beat in 1 cup sugar and vanilla extract. Beat in 1 egg at a time, just until incorporated, scraping the sides of the bowl and the beater after each addition. Scrape the batter into the crust and smooth the top. Place on a cookie sheet. Bake until the center just barely jiggles when the pan is tapped, 45-55 minutes.
Remove from oven and continue to cool in the pan on a rack for at least 1 hour.
Let cool completely in the pan. Cover and refrigerate for at least 3 hours preferable 24 hours, before serving.
Remove from fridge and top with cherry pie filling topping
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No Bake Cherry Cheesecake
No bake cherry cheese cake is simple and delicious dessert. It is the most popular of the cheesecake families Get the full recipe at::
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Cherry Cheesecake Recipe
My Recipe
Crust:
•I used about 12-15 Sweet Cinnamon Graham crackers and about 6 - 8 tablespoons of softened butter and mixed it together in a food processor (you can also add sugar but it’s not necessary if your Graham crackers are sweet)
Filling (make sure everything is at room temp):
•I used 4 8oz cream cheese bars, 1 1/4 cup of organic sugar, 1/4 cup of sour cream, 1 tablespoon of vanilla and 5 eggs (add eggs one by one and mix in between)
Baking:
•Bake crust at 350 for about 8 minutes then let it cool before adding the filling
•Add filling to the crust and bake for 10 minutes at 425 and then reduce the oven to 325 and bake for about 1 hour
Total bake time is 1hr and 18 minutes (including the time to bake the crust individually)
Side notes:
•I used a springform pan and I wrapped it in foil to prevent leaking•I added water to the pan to prevent cracking while it bakes (as seen in video)
•Let it cool for 8 hours + then add the cherry pie topping
•The cherry pie topping was from a can by the brand Food Lion
•Depending on how thick you like your crust or how much crust you like you will need to change the amount of graham crackers and butter you use.