THE BEST BAKED CHEESECAKE || No Cracks!
Baked cheesecake is definitely a top recipe to make! It's honestly so easy to make but it can seem intimidating.
|| Recipe ||
/ Crust
2 Cups or about 15 sheets Graham Crackers
2 tbsp Sugar
1 tsp Cinnamon *optional
5 tbsp Melted Butter
/ Cheesecake
2 Ibs or 4x 8 oz Block of Cream Cheese
1/4 tsp Salt
1 tbsp Vanilla Extract
1 1/2 Cup Sugar
4 Eggs
2/3 Cup Sour Cream
2/3 Cup Whipping Cream
Bake at 350 degrees for 10 minutes
Then lower the oven to 325 degree and bake for 65 minutes or 2 hours for a more firm cheesecake
Turn the oven off, crack open and allow to cook for another hour
Chill for 6 hours or overnight
• • • • • • • • • • • • •
SOCIAL MEDIA LINKS BELOW!
■ Instagram ➡
■ Twitch ➡
Subscribe so you can get notifications of when I post a new video.
If you make this recipe please tag me in your picture with #bakergirlsteph
Tags:
#newyorkcheesecake #cheesecake
______________________
Music:
Get Outside! - Jason Farnham
Burnt Basque Cheesecake | Super Easy 1 Minute Recipe Video #SHORTS
How to make the most decadent and easy Burnt Basque Cheesecake. This is a foolproof method
---
In this new short series, I will show you my favourite super simple recipes that are easy to follow and recreate at home. Remember to SUBSCRIBE and hit the BELL BUTTON to know when my next video is coming out!
---
[ TOOL USED ]
6 x 3 aluminium tin
????????
????????
Egg separator:
????????
????????
---
For more cooking content visit:
⭐️My Instagram:
⭐️My Blog:
Let me know if you have any questions down in the comment sections below! Happy to help troubleshoot!
[Music]
Epidemic Sound:
New York Style Eggless Cheesecake | Home-made Cream Cheese | Rich & Creamy | Chef Sanjyot Keer
The first 1000 people to use this link will get a 1 month free trial of Skillshare-
Home-made cream cheese recipe:
Full written recipe for Eggless New York style cheesecake
Prep time: 15-20 minutes
Cooking time: 1 hour
Serves: 1 kg cheese cake
Ingredients:
• Parle G Biscuit 140 gm (you can use crackers biscuit too)
• Melted butter 80 gm
• Cream cheese 300 gm
• Powdered sugar ½ cup
• Fresh cream 3/4th cup
• Condensed milk 180 ml
• Vanilla extract 1 tsp
• Thick curd 1/4th cup
• Zest of 1 lemon
• Lemon juice of half lemon
• Corn starch 1 tbsp
• Any berry compote
Method:
• Start by first crushing the biscuit, you can use, food processor, a zip lock bag or else you can use a clean and fresh cloth to crush the biscuit, add melted butter and mix well. Add melted butter with biscuit if using food processor or a zip lock bag.
• Take a 8 inch spring form mould, and just set the base tray upside down, lock the spring form mould, doing this step will help to demould the cheesecake effortlessly.
• Transfer the butter and biscuit mixture in the spring form mould & press it with a pav bhaji masher or any flat bottom utensil, you can use a glass as well, to even the surface, press nicely to make the base of the cheese cake. Bake the base in a preheated oven at 165 ℃ for 10-12 minutes. After baking remove and allow to cool down, by the time you can make the cheese cake mixture.
• For making the cheese cake mixture, add the cream cheese and powdered sugar in a mixing bowl, make sure to sift the powdered sugar to avoid any grains, use a electric beater or hand whisk to beat the mixture, cream the cream cheese until the mixture is creamy in texture.
• Further add fresh cream, condensed milk, vanilla extract, thick curd, lemon zest, lemon juice & corn starch, sift the cornstarch before adding, use a spatula to fold and mix well, make sure not to over mix the mixture.
• Pour the mixture over the baked base and tap to remove any air pockets.
• For baking cheesecake, we need to use water bath baking method also known as bain-marie, for that, use a foil paper and butter paper and wrap around the cake mould nicely. Further fill water in the baking tray and place the foil wrapped cheesecake in it.
• Now, bake the cheesecake in a preheated oven at 165 ℃ for 45-50 minutes.
• After baking the texture of the cheese cake will be a little wobbly, run a clean knife around the sides of the cake and cool down. Remove the butter paper & foil wrap.
• Once cooled down, refrigerate in the fridge for 5-6 hours.
• After chilling in the fridge, carefully open the lock of the spring form mould to demould, take a thin & wide spatula and remove the cake carefully.
• Your eggless New York cheese cake is ready, slice & serve as it is or just add berry compote of your choice to elevate its elegance.
#YFL #SanjyotKeer #Cheesecake
The Music I use in All my videos -
(Best for independent creators)
Follow us on all platforms:
Facebook -
Instagram -
Follow my personal handles here: (Chef Sanjyot Keer)
Facebook -
Instagram -
Twitter -
Basque Burnt Cheesecake Recipe | Creamy and gooey easy cheesecake
A simple cheesecake that is the opposite of what you would imagine the perfect cheesecake to be.
Overly dark on the top, no biscuit or sponge base, and without the use of a water bath in the baking process. It's as simple as a cheesecake could get.
I had a small obsession with this cake ever since I laid eyes on it. Visually it stole my heart, and although I have never tasted the original slice of this cake from Basque, I have tried my best to recreate what I imagine it to be and this is my take on that cake.
Thank you for watching!
===
For the full recipe, please visit my blog:
Please like and subscribe for more videos:
You can also follow me on Instagram for behind the scenes recipe development at:
==============
Equipment Used:
==============
Camera:
Mic:
Lens:
======
Music:
Bad Love (Niwel Remix) (Instrumental) by Niwel
Creative Commons — Attribution-ShareAlike 3.0 Unported — CC BY-SA 3.0
Free Download / Stream:
Music promoted by Audio Library
New York Cheesecake Recipe Demonstration - Joyofbaking.com
Recipe here: This New York Cheesecake has three layers, starting with a Graham Cracker Crust. Next, is a deliciously rich, and tangy sweet, cream cheese filling that has a wonderfully dense and creamy smooth texture. The top layer is lightly sweetened sour cream. This cheesecake is very good on its own, or you can serve it with fresh berries or a fruit sauce.
Join our Facebook Page:
The Perfect Baked New York Cheesecake
Master this dessert favourite (RECIPE BELOW), from the creamy filling to the crunchy biscuit base, with our foolproof recipe and handy tips. It’s a perfect choice for your Easter menu and other special occasions.
Get at least one brand new video every week, including recipes, kitchen hacks and handy cooking tips to help you feed your family and friends:
The Perfect Baked New York Cheesecake
Serves 16 Prep: 20 mins (+ 31/2 hours chilling & 2 hours cooling time) Cooking 1 hour
250g digestive biscuits
150g butter, melted
500g cream cheese, at room temperature
3/4 cup (165g) caster sugar
2 tbs plain flour
1 tsp vanilla bean paste
1 tsp lemon rind, finely grated
1 tbs lemon juice
2 Coles Australian Free Range Eggs
300g sour cream
1. Preheat oven to 150°C. Grease and line the base and side of a 20cm (base measurement) springform pan.
2. Process biscuits in a food processor until finely crushed. Add the butter and process until well combined. Spoon into prepared pan. Use a straight-sided glass to spread and press over the base and side. Place in fridge for 30 mins to chill.
3. Use an electric mixer to beat cream cheese and sugar in a bowl until smooth. Add flour, vanilla, lemon rind and lemon juice. Beat until combined. Add the eggs. Beat until smooth. Add sour cream. Beat until just combined. Pour into base.
4. Place pan on a baking tray. Bake for 1 hour or until just set. Turn oven off. Cool in oven, with door ajar, for 2 hours. Chill for 3 hours before serving.