The Best Technique for Classic Cheesecake | Tips for a Light and Creamy Recipe | Kitchen Conundrums
A dense yet not-heavy classic that can't be beat. For a silky-smooth batter, take care to bring the cream cheese, eggs, and sour cream to room temperature before blending. Using a water bath ensures the cake bakes evenly, so the center doesn’t crack.
INGREDIENTS:
-6 tablespoons unsalted butter, melted, plus more, room temperature, for pan
-15 graham crackers (each 3 by 5 inches), broken into pieces
-1⁄3 cup packed dark-brown sugar
-1 teaspoon packed finely grated lemon zest, plus 1 tablespoon fresh juice
-1 ¼ teaspoons kosher salt (we use Diamond Crystal)
-2 ½ pounds cream cheese (five 8-ounce packages), room temperature
-1 1⁄3 cups granulated sugar
-5 large eggs, room temperature
-1 cup sour cream, room temperature
-1 teaspoon pure vanilla extract
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Sarah Carey is the editor of Everyday Food magazine and her job is to come up with the best ways to make fast, delicious food at home. But she's also a mom to two hungry kids, so the question What's for dinner? is never far from her mind -- or theirs, it seems! Her days can get crazy busy (whose don't?), so these videos are all about her favorite fast, fresh meals -- and the tricks she uses to make it all SO much easier.
#Cheesecake #Dessert #CookingHacks
The creamiest CHEESECAKE I've ever had! Easy New York cheesecake recipe (no water bath)
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If you’re looking for a super creamy baked cheesecake recipe that is easy to make (with no water bath required), then this recipe is it! It’s rich, creamy, slightly tart and has the most irresistible biscuit base. I’d go so far as to say it’s the BEST cheesecake recipe I’ve tried!
INGREDIENTS:
For accuracy, I would recommend using the gram measurements provided as those are the exact quantities I use. Cup measurements are given as estimates (based on US cup measurements) to make it easier for those who do not have a scale.
Cheesecake Crust
▢3 cups (360 g) plain sweet biscuits - you can use graham crackers, superwine, Arnott's marie biscuits etc. I used superwine biscuits (my preferred option)
▢¾ cup (170 g) unsalted butter - melted
▢3 tbsp (35 g) white granulated sugar
Bake crust at 160 °C (320°F) with the fan on for 8 minutes. If your oven doesn't have a fan option, then you will need to increase the baking temperature to 175°C (350°F).
Cheesecake Filling
▢4 cups (905 g) cream cheese - 32 oz in the US. Needs to be room temperature.
▢2 tbsp (15 g) flour - plain, all purpose
▢1¼ cups (250 g) white granulated sugar
▢¾ cup (180 g) sour cream - room temperature
▢2 tsp vanilla extract/essence
▢1½ tsps fresh lemon juice - optional, but recommended
▢⅛ tsp salt
▢4 large eggs - room temperature
Bake cheesecake at 140°C (285°F) with the fan on for 75 mins. If you don't have a fan option (convection mode) then increase baking temperature to 160 °C (320°F)
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Classic New York Cheesecake recipe | What a lovely cake
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We all love New York Cheesecake. This dense cheesecake is heavenly, and I absolutely love it. My recipe contains sour cream which adds acidity and I think it achieves a nice overall balance.
▶NY Cheesecake◀
Quantity: For one cheesecake of 15cm diameter
All ingredients need to be at room temp (approx. 20°C).
⊙Biscuit Base⊙
Digestive biscuits 80g
Melted butter 35g
Crush the biscuits, mix it with melted butter and push it down inside the pan. Bake at 175℃ for 12~15mins.
⊙Cheesecake filling⊙
Cream Cheese 300g
Vanilla bean just a bit
Sugar 90g
Eggs 60g
Cake flour 10g
Heavy Cream 60g
Sour cream 80g
① Lightly beat the cream cheese.
② Add sugar + vanilla seeds and continue beating.
③ Gradually add the eggs.
④ Add the heavy cream.
⑤ Sift in the cake flour and mix.
⑥ Finally add in the sour cream and mix well.
⑦ Bake at 170°C for 40~50mins (Pre-heat to 170°C)
How to store: Store in the fridge up to 3 days, freezer up to 2 weeks.
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Oven: UNOX Bakerlux Shop.Pro Convection oven
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Classic New York Style Cheesecake Recipe
New York Style Baked Cheesecake Recipe is a classic baked cheesecake recipe where creamy soft cheese is combined with eggs, cream and sugar, laid on a bed of crumbly biscuit crust and baked in the oven. Serve this heavenly cheesecake as is or along with some berry compote or lemon curd.
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Remaking Cheescake Factory's Classic Original Cheesecake | Copycat Kitchen | Delish
Despite the fact that they have one of the largest menus on the face of the earth, Cheesecake Factory is known primarily for their namesake option. Their original cheesecake.
Justin shows you how to perfectly recreate this timeless classic!
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DIRECTOR & CINEMATOGRAPHY: Chelsea Lupkin
HOST: Justin Sullivan
PRODUCER: Julia Smith
EDITOR: Ellie Black
GRAPHICS: Sarah Ceniceros
ANIMATION: Vineet Sawant
POST-PRODUCTION SUPERVISOR: Philip Swift
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