How to Make CLASSIC CHERRY PIE with the BEST CRUST
There's nothing like fresh homemade Cherry Pie bubbling through a rich, flaky lattice pie crust. How to make the best cherry pie with fresh or frozen cherries.
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PIE CRUST RECIPE:
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Cherry Pie Ingredients:
6 cups cherries, pitted (2 1/4 lbs)
1 Tbsp lemon juice
3/4 cups sugar (use 1 cup for sour cherry pie)
5 Tbsp corn starch
1/2 tsp cinnamon
1 Tbsp butter, diced, to dot the top
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Egg Wash:
1 egg
1 Tbsp milk (or water)
1 Tbsp coarse sugar
????MORE FRUIT DESSERTS:
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The BEST Classic Cheesecake Recipe Ever! (Better than Costco and Cheesecake Factory)!
Classic Cheesecake
Servings: 10
Ingredients:
~~~Crust~~~
1 1/2 cups graham cracker crumbs
7 Tbsp butter, melted
2 Tbsp granulated sugar
1 Tbsp brown sugar
1 Tsp ground cinnamon
~~~Cheesecake~~~
32 oz cream cheese, softened
1 cup granulated sugar
2/3 cup sour cream
1/8 tsp salt
1 tsp vanilla extract
4 large eggs
Directions:
1.) Preheat oven to 325F
2.) Prepare crust by combining graham cracker crumbs, melted butter, granulated sugar, brown sugar and ground cinnamon.
3.) Transfer mixture to a 9 inch springform pan and firmly press into the bottom and 1/4 way up the sides of the pan and set aside.
4.) In a large mixing bowl, add the cream cheese and use a hand mixer to mix until smooth. Add sugar and continue to mix until creamy. Then add sour cream, salt, and vanilla extract. Mix some more.
5.) Beat the eggs in a separate bowl, and gradually mix them into the mixture a little at a time on low speed.
6.) Pour cheesecake batter into the springform pan. Line a cookie sheet with foil and place the springform pan on top of it in case of leaks.
7.) Place on the middle oven rack and bake for 75 minutes. Cheesecake will be puffy and jiggly, but will set as it begins to cool. Do not over bake.
8.) Remove from oven and allow to cool to room temperature (about 2 hours). After 2 hours, use a knife to loosen the crust around the edges and pop open the pan. Gently transfer to serving dishes and refrigerate a minimum of 8 hours before serving. Serve with whipped cream and fresh strawberries or by itself because it tastes so darn good, enjoy!
***Note: To avoid cracking in your cheesecake, put the springform pan inside a baking pan and fill a baking pan with water, then bake.
How To Make Peach Cobbler Cheesecake - Delicious NY Style Cheesecake w/ Peach Cobbler Topping
I almost felt like Dr. Dre promoting his Detox album for 15 years when I would discuss this recipe lol. I first made this about 1 year ago and it vent viral on Twitter. Since then, I have been promising to document the full process for you guys.... and let's just say, I took my sweet time, lol. Better late than never! I hope you guys enjoy! (FULL INGREDIENTS LIST BELOW)
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Cobbler Topping:
3 Peaches
1 cup white sugar
1 tsp cinnamon
1 tbsp melted butter
1/4 tsp nutmeg
Pinch salt
1 shot cognac
1 tsp vanilla extract
2 1/2 tbsp cornstarch (mix with 1/2 cup water)
Crumble:
3 3/4 cup Golden Grahams
2 tbsp melted butter
1/2 cup white cake flour
1/3 cup brown sugar
Crust:
1 box graham cracker crumbs (3 cups)
1/2 tsp cinnamon
Pinch salt
1/4 cup white sugar
2 sticks metled butter
Cheesecake: (butter, eggs, cream cheese should be room temp)
5 blocks (8oz each) cream cheese
1 3/4 cup white sugar
2 tbsp all purpose flour
1 1/2 tsp vanilla extract
5 whole eggs and 2 egg yolks
1/3 cup whipping cream
1 tsp lemon zest
Directions: (THE PAN USED HERE WAS 9)
Allow your cream cheese and eggs to come up to room temp. (Preheat Oven to 325)
Peach Topping:
Peel peaches and slice around the core. Chop peaches into 1/2 inch thick. Heat skillet to medium and add 1 tbsp butter (melt). Add in diced peaches and sauce 2-3 minutes until they begin to release their natural sugar. Add in 1 cup white sugar, cinnamon, nutmeg, vanilla extract, and 1 pinch of salt. Allow this to simmer on low for 2-3 minutes. Add in 1 shot of Cognac or bourbon and allow the alcohol to cook off for a couple minutes. Next, make a slurry by mixing corn starch with water and then pour into your peach mixture. This will thicken things up. Cook an additional 3-5 minutes stirring constantly. Taste and adjust flavor as needed. Once it is thick enough to coat the back of your spatula, you can remove it from the heat and place in the fridge for at least 30 minutes (up to over night).
Crumble Topping:
Mix together your Golden Grahams and melted butter. Add white cake flour and brown sugar. Toss and coat evenly. Bake at 325 degrees about 15 minutes or until the crumble browns nicely and has crispy texture. (You will want to break this up with a mallet or your hands so that no large pieces remain) Add this crumble to the top of your cheesecake AFTER adding your peach cobbler mixture.
Cheesecake:
Start by making your crust. Add 3 cups of graham cracker crumbs to a large mixing bowl and add in melted butter, cinnamon, sugar, pinch of salt, and combine. (Should form a “wet sand” texture) Add to your cake pan on the bottom and sides as seen in the video.
Next, add your room temp cream cheese to a large mixing bowl along with sugar, flour, vanilla extract. Begin mixing and then slowly add eggs (1-2 at a time) continuing to mix until the mixture reaches a smooth consistency. Add in 2 egg yolks as well and blend to combine. Add lemon zest (1/2 or whole lemon) and then mix in your heavy cream. Stir this mixture and ensure nothing sticks to the bottom. Once everything is well combined, pour In cheesecake mixture to your cake pan (crust already in place). Bake in the oven at 325 degrees for 1 1/2 - 2 hours or until the center appears nearly set when you shake it. (Internal temp is around 150-155 degrees)
Allow this to cool for 15-30 minutes and then place in the fridge for at least 4 hours. For best results, allow this to chill overnight. Then add your peach cobbler mixture and top with the crumble. (You can make your cobbler mixture the next morning if you want. Just make sure that it is properly chilled before adding to the cheesecake.)
Classic Cheesecake | One In The Oven
Emily demystifies the process behind a classic cheesecake
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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
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Classic Crumb Cake Recipe
Learn how to make my homemade coffee cake recipe. A wonderful classic breakfast treat best made from scratch. A must try for any brunch, it's quick, easy and so delicious! One of my favorite easy recipes!
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BETH'S CINNAMON COFFEE CAKE RECIPE
Serves 8
INGREDIENTS:
FOR THE CAKE:
½ cup (120 g) of salted butter
1 cup (200 g) sugar
2 eggs
1 tbsp (15 ml) vanilla extract
2 1/3 (280 g) cups flour
2 tsp (10 ml) baking powder
½ tsp (.5 ml) baking soda
1 tsp (5 ml) salt
1 1/3 cup (320 ml) sour cream
FOR THE FILLING:
1 tbsp (15 ml) cinnamon
1 tbsp (15 ml) sugar
1 cup (150 g) chopped pecans
Crumb Topping:
½ cup (60 g) of flour
2 tbsp (15 ml)sugar
2 tbsp (15 ml) brown sugar
¼ tsp (.75) cinnamon
5 tbsp (75 ml) melted butter
½ cup (75 g) of chopped pecans
Powdered sugar for garnish
METHOD:
Preheat oven to 350F/176C.
Cream butter and sugar until fluffy. Add eggs one at a time until combined. Add vanilla extract.
In a separate bowl whisk together flour, baking powder, baking soda and salt.
Add to the butter mixture in thirds, alternately with the sour cream.
Spray a 9 spring form with baking spray, turn out half of the batter into pan. Combine cinnamon and sugar together. Sprinkle cinnamon sugar on top of batter, top with 1 cup of chopped pecans. Then spoon over remaining batter and with a spatula carefully cover the first layer cover with remaining batter.
FOR CRUMB TOPPING:
Combine flour, sugars, cinnamon and butter, mix with a fork until crumbs form. Add nuts. Sprinkle on top of batter.
Bake at 350F/176C for 1 hour or until a tooth pick comes out clean. Allow to cool. Unmold from pan, dust top with powdered sugar, and place on a cake stand.
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