How to Make Cheesecakes | Bake It Up a Notch with Erin McDowell
It’s all about rich and creamy cheesecakes in this episode of Bake It Up a Notch with Food52 Resident Baking BFF Erin McDowell. Explore different types of crusts, batter-making methods, unmolding techniques, and the myriad of ways to creatively decorate your cheesecake. But wait, Erin also explains the challenges that come with this dessert and how to avoid them. Happy baking! READ MORE ►►
Get the Recipes:
New York Cheesecake with Sour Cherry Topping:
Triple-Chocolate No-Bake Cheesecake:
No-Bake Pistachio Mini Cheesecake:
Blackberry Cheesecake:
Burnt Lemon Basque Cheesecake:
Coconut Vegan Cheesecake Bars with Nut Crust:
Chocolate Flecked Ricotta Cheesecake:
Japanese Cheesecake:
Also featured in this video:
How to Make Pie Dough & Crust:
Large Spatula (a part of the layer cake slicing kit):
Alternative to large spatula above:
KitchenAid Artisan Series Tilt Head Stand Mixer, 5QT:
Looking for something specific?
VIDEO CHAPTERS
00:00:00 Intro
00:01:40 Tools of the Trade
00:06:21 What Exactly is a Cheesecake?
00:12:46 A Crust Above the Rest
00:17:00 The Mixer Method
00:21:37 Baking the Cheesecake
00:23:45 The No-Bake Method
00:31:39 The Food Processor Method
00:36:26 Unmolding the Cheesecake
00:40:27 Unmolding a No-Bake Cheesecake
00:42:22 The Jiggle Test
00:44:55 Decorating and Finishing Your Cheesecake
00:49:45 Mistakes Happen!
SUBSCRIBE TO FOOD52 ►►
CONNECT WITH FOOD52
Web:
Facebook:
Instagram:
Pinterest:
Twitter:
TikTok:
Food52 newsletter:
ABOUT FOOD52
As a one-stop shop for joyful living, Food52 connects discerning home cooks with the interests they're passionate about via award-winning food and lifestyle content across platforms. We provide our audience with the recipes and solutions they crave to eat thoughtfully, live joyfully, entertain beautifully, and travel differently.
Creamy Refrigerator Cheesecake Recipe - How to Make Amazing Cheesecake. Double Crust Cheesecake.
Today we're doing something a little different. Cheesecake is an all-time favorite, but it's even better when it's quick and easy, light and creamy, and tastes like heaven.
Ingredients
!For the Crust
200g Graham crackers or tennis biscuits
120g Butter, melted
25g Sugar
!For the Filling
200g Butter at room temperature
200g Sugar
1Egg
1 Egg yolk
250g Cream cheese (soft)
200g Sour cream
Instructions
To start, break the crackers or t-biscuits into bits and place them in your food processor.
Pulse the machine 3 or 4 times until you have an even mass of crumbs.
Pour in the sugar and melted butter.
Machine this for about 30 seconds rocking the machine back and forth. This helps to get a good even blend.
You will end up with a crumbly mass of pastry.
Cut a circle of baking parchment to fit the bottom of a 10 inch or 25cm springform pan. Lock the bottom of the pan into place and insert the parchment.
Smear a thin layer of butter around the edge of the pan. Cut a long strip of parchment just slightly wider than the height of the pan. Place the strip around the inside pf the pan. The butter will keep this in place. Depending on the size of your roll of parchment, you may have to cut 2 strips to cover the circumference.
Pour two thirds of the crumbed mixture into the pan and spread this evenly across the base. Smooth this off lightly with the back of your spoon. Try not to compress the base, it should be light and crumbly.
Transfer the pan yo your freezer for 30 minutes to set while you continue with the filling.
In a bowl or large jug, combine the sour cream and the cream cheese. Mix it thoroughly making sure you have a soft homogenous mixture.
Add the softened butter to your stand mixer along with the sugar and the egg and additional egg yolk.
Attach the beater paddle and beat the mixture for 10 minutes until it is light and fluffy.
Remove the bowl from your mixer and pour in the cream cheese mixture.
Fold the cream cheese mixture into the butter and egg. This should be done gently so as not to knock the air out of the creamy whipped butter, however you do need to make sure it is quite well combined.
Remove the springform pan from the freezer and pour the filling into the center of the pan.
Spread it out evenly from the center outwards.
Pour the remaining crumbs over the top of the filling and spread this evenly across the filling.
Use the back of a spoon to smooth this off, taking care not to compress the crumb to much.
Cover the cheesecake and transfer it to your refrigerator for 24 hours to set before cutting and serving.
You can find the printable recipe on our website
This is episode #551 with Whats4Chow.com - please subscribe for notifications and updates.
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
Subscribe for more easy and delicious recipes:
---------------------------------------------------------------
Want more? Sign up to get the Everyday Food video recipe email, served daily.
Get recipe emails:
Want more Martha?
Twitter:
Facebook:
Pinterest:
Instagram:
Google Plus:
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
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:
Classic Cheesecake Recipe with Graham Cracker Crust
I’ve been making cheesecake since I was 14 years old. It’s one of those dessert recipes that is incredibly comforting, so rich, and absolutely delicious.
Like any dessert, there is a time commitment involved in making cheesecake because of the cook time and the cooling times, however I can promise that once you make this classic cheesecake recipe from scratch it will absolutely bring a smile to whomever eats it.
LOVE CHEF BILLY PARISI AND WANT MORE AMAZING RECIPES?
-SUBSCRIBE NOW AT:
-WEBSITE:
LET'S CONNECT
-INSTAGRAM:
-FACEBOOK:
-PINTEREST:
-TWITTER:
PRINT THIS RECIPE:
Ingredients for this Recipe:
For the Crust:
• 1 ½ cups graham cracker crumbs
• 5 tablespoons melted unsalted butter
• 1 tablespoons sugar
• pinch of sea salt
For the Batter:
• 2 ½ pounds softened cream cheese
• 1 ½ cups sugar
• ¼ cup Bob’s Red Mill All-Purpose Flour
• 1 tablespoon vanilla extract
• 5 eggs
• ½ cup sour cream
Serves 8
Prep Time: 15 minutes
Cook Time: 2 hours
Cool Time: 3 hours
Procedures:
1. Preheat the oven to 325°.
2. Add all of the crust ingredients to a food processor and pulse on high speed until a meal is formed.
3. Transfer to a 9” or 10” spring form pan and form it to the bottom of the pan to form the crust. Set aside.
4. Next, add the cream cheese, sugar and flour to a stand mixer with the whisk attachment and mix on high speed for 4 to 5 minutes or until soft and smooth. Scrape at least once.
5. Mix in the vanilla followed up by adding in 1 egg at a time until completely mixed in.
6. Turn the speed down to medium and mix in the sour cream. Stop and scrape and mix for an additional minute.
7. Pour the batter over top of the crust in the spring form pan and then wrap the outside of the pan in foil.
8. Place the pan in rectangle cake pan and place on the bottom rack of the oven.
9. Pour in enough warm water to fill the pan up to the ½ way mark.
10. Bake at 325° for in between 90 and 105 minutes or until the tops is browned and the center is barely jiggly.
11. Remove from the oven and let cool in the water bath for 45 minutes. Remove from the foil and water bath and cool completely in the refrigerator, about 2 hours.
12. Use a knife to remove the outside of the cake from the spring form pan, then remove the outer part of the pan, slice and serve with optional garnishes of whipped cream, fresh berries and chocolate sauce.
CHEF NOTES:
• I like to use the backside of a measuring cup to press in the graham cracker crust.
• Eggs and fat don’t mix naturally so when you mix it in 1 at a time until it is completely mixed in, it guarantees that all of your ingredients are mixing together. Take your time with this process.
• You can also remove the cake from the outside of the pan using a knife right after it is done baking. If you are doing it after it is chilled, heat the knife you are using up under hot water.
• STORING AND FREEZING: When storing this classic cheesecake in the refrigerator just be sure to cover it in plastic to not pick up and funky fridge smells. Eat before the 6th say or freeze it. Believe it or not cheesecake freezes excellently so absolutely cover in plastic and freeze for up to 2 months. Be sure to thaw before eaten or eat frozen for cheesecake ice cream!
How to make the PERFECT CHEESECAKE with Cherry Sauce
Homemade cheesecake is easy and everyone will be impressed with this New York Cheesecake Recipe. The secret to a perfect cheesecake is using the water bath method!
⬇️⬇️⬇️⬇️ RECIPE BELOW ⬇️⬇️⬇️⬇️
CHEESECAKE CRUST INGREDIENTS:
►1 1/2 cups graham cracker crumbs (from 12 crackers)
►6 Tbsp unsalted butter, melted
►1 Tbsp granulated sugar
CHEESECAKE INGREDIENTS:
►2 1/4 lb (4.5 8-oz packages) cream cheese, room temperature
►1 1/4 cups granulated sugar
►6 large eggs, room temperature
►1/4 cup sour cream
►1/2 Tbsp vanilla extract
???? PRINT RECIPE HERE:
CHERRY SAUCE INGREDIENTS:
►4 cups sweet cherries (fresh or frozen), pitted*
►1/4 to 1/3 cup water
►1 Tbsp cornstarch
►1 Tbsp lemon juice
►2 Tbsp sugar
????PRINT INSTRUCTIONS:
Vanilla Extract Recipe:
⭐️PRODUCTS IN THIS VIDEO (affiliate):
►Cork Trivet Heat Pad:
►13 cup Food Processor:
►Cooling Rack:
►White Spatula:
►Oven Mittens:
►Non-stick Springform Pan:
►Tea Kettle:
► Glass Mixing Bowls:
►Clear Measuring Cups:
► 6 Quart Stand Mixer:
►Heavy-Duty Aluminum Foil:
►Rectangular Roaster:
►White Cake Stand:
ALWAYS IN MY KITCHEN (affiliate):
►My Favorite Cutting Board:
►Hand Mixer:
►Favorite Blender:
►Food Processor:
►Glass Bowls:
►Kitchen Scale:
►Glass Storage Containers:
►Knife Block Set:
►Our Dinnerware Set:
►My White Apron:
FOLLOW ME:
►INSTAGRAM:
►FACEBOOK:
►PINTEREST:
CONNECT:
►WEBSITE:
►ALL MY RECIPES:
????Fan Mail:
Natasha's Kitchen
PO Box 161
Meridian, ID 83680
USA
#natashaskitchen #cheesecake #dessert