The Best New York Cheesecake Recipe | Cupcake Jemma Channel
What's not to love about a New York Cheesecake? It's creamy, it's tangy, it's smooth. Any why should you bake THIS New York Cheesecake? Because it has a full deep-dish Buttery Biscuit Crust, not just a base, and it has a caramelised topping with NO cracks. Really, this is the only New York Cheesecake recipe that you will ever need.
For best results bake your cheesecake in a water-bath. But remember to wrap your tin in tin foil to keep any liquid from getting into your spring form pan. Try to use a dish that only just fits your cake tin inside - too much water will create too much steam and so your cheesecake will become very moist and will crack. If you can't use a water bath then add a small tin/oven proof dish to the bottom of your oven with an inch of boiled water in it to create steam and humidity.
We'd love to see how your New York Cheesecake came out so share your photos with us on Instagram using the tag #cupcakejemma
If you love Cheesecake as much as we do see below for other Cheesecake vids:
Burnt Basque Cheesecake:
Malteser Cheesecake:
Cheesecake Brownies:
And if you haven't yet seen our New York Vlog....
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Preheat your oven to 175C (fan assisted)
This recipe is for a 9/23cm round tin
For the Crust
400g Digestive Biscuits (or Graham Crackers if you're in the US!)
1/2 tsp Salt
170g Melted Unsalted Butter
For the Cheesecake
500g full fat Cream Cheese at room temp
150g Caster Sugar
200g Sour Cream
200g Double Cream
2 Eggs
1 Egg Yolk
2 tbsp Corn Flour
1 tbsp Vanilla Extract
1 tsp Salt
3 tbsp Lemon Juice
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My Foolproof Beginner's Cheesecake! With No Cracks!
My Foolproof Beginner's Cheesecake! With No Cracks.
If you follow this step by step video you will have a perfect New York style cheesecake ( baked) with no cracks!!
It's a very simple recipe and really easy to make.
This recipe is for a 10 springform cake pan with 2 1/2 sides...
Ingredients:
4 packs (8oz each) of cream cheese
2x sticks of unsalted butter ( 1 for the cookie base and 1 for the Cheesecake )
2 cups of sour cream
1cup of powdered sugar
1 whole Lemon
1 Teaspoon of Vanilla essence
For the Base:
2 packs of Graham crackers or a biscuit/cookie base of your choice
1 of the sticks of butter
Add any topping that you like!
Foolproof & Easy Mini Cheesecakes Recipe
In this video, we're making Irresistible Mini Cheesecakes that are bound to satisfy your sweet cravings. Join us as we show you how to create these adorable, single-serving cheesecakes that are perfect for any occasion. They're not only easy to make but also incredibly versatile, so you can customise them with your favourite toppings or keep them classic and simple.
Ingredients:
* 1 cup (120g) plain sweet biscuits crumbs
* 4 tablespoons (56g) unsalted butter, melted
* 452g (16 oz) cream cheese, softened
* 2/3 cup (133g) granulated sugar
* 2 large eggs (at room temperature)
* 1 teaspoon vanilla extract
* 1/4 cup (60g) sour cream (at room temperature)
* 1/4 cup (30g) all purpose flour
* 1 tablespoon fresh lemon juice (optional)
Optional toppings: Fresh berries, fruit compote, chocolate ganache, or whipped cream
Instructions:
* Preheat your oven to 325°F (165°C). Place cupcake liners in a muffin tin, as this recipe makes about 12 mini cheesecakes.
* In a medium-sized bowl, combine the biscuit crumbs and melted butter. Mix until the mixture resembles wet sand.
* Place about 1-1.5 tablespoons of the crumbs mixture into each cupcake liner. Press it down firmly with the back of a spoon or the bottom of a glass to create an even crust base.
* In a large mixing bowl, beat the softened cream cheese until smooth and creamy.
* Add the granulated sugar and continue to beat until well combined.
* Add the eggs one at a time, mixing well after each addition.
* Stir in the vanilla extract, fresh lemon juice (if using), sour cream and all-purpose flour until the mixture is smooth and well incorporated.
* Spoon the cheesecake filling into each cupcake liner, filling them about 2/3 full.
* Place the muffin tin in the preheated oven and bake for about 20 minutes or until the cheesecakes are set.
* Remove the mini cheesecakes from the oven and allow them to cool in the muffin tin for about 10-15 minutes. Then, transfer them to a wire rack to cool completely.
* Refrigerate the mini cheesecakes for at least 2-3 hours or until they are fully chilled and set. Before serving, you can top your mini cheesecakes with your favourite toppings such as fruit compote, whipped cream, or additional lemon zest for extra flavour.
If you are a cheesecake lover, check out my no bake cheesecake recipe:
For more cakes & cheesecakes recipes:
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#cheesecake #cheesecakerecipe #minicheesecakes #easyrecipe
Italian Morning by Twin Musicom is licensed under a Creative Commons Attribution 4.0 license.
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Foolproof Basque Cheesecake
This Basque cheesecake is rich, creamy and utterly foolproof. It’s also very easy to make, as far as cheesecakes go! FULL RECIPE:
Caramel Apple Crisp Cheesecake
This Caramel Apple Crisp Cheesecake is one of the most decadent fall desserts you can ever prepare. A cookie crust followed by a creamy caramel cheesecake layer, topped with spiced apples and crispy crumble on top, all drizzled with more salted caramel sauce. It is absolutely heavenly, an amazing combination of flavors and textures.
#caramelapplecrispcheesecake #caramelcheesecake #appledessert
To print the recipe check the full recipe on my blog:
Ingredients
Makes about 10-12 servings
Salted Caramel Sauce
1 cup (200g) sugar
1/4 cup (60ml) water
1/2 cup (120g) whipping cream
2 tbsp (30g) unsalted butter, room temperature
1 tsp (5g) vanilla extract
1 tsp (5g) salt
Crust
7 oz (200g) digestive biscuits or graham crackers
2 tbsp (30g) sugar
1/4 cup (60g) unsalted butter, melted
Caramel Cream Cheese Filling
25 oz (700g) cream cheese, room temperature
3 tbsp (45g) sugar
1/2 tsp (2g) salt
1 tsp (3g) cinnamon
lemon zest from 1 lemon
1 tsp (5g) vanilla extract
1 1/2 tbsp (15g) flour
1/3 cup (80g) sour cream
1/3 cup (80g) caramel sauce
3 large eggs, room temperature
Apple Filling
3 medium apples (about 250g) - peeled, cored, diced
1 tbsp (15ml) lemon juice
2 tbsp (30g) brown sugar
1 tsp (3g) cinnamon
1/4 tsp (1g) nutmeg
Crisp Topping
1/2 cup (50g) rolled oats
1/2 cup (63g) flour
1/4 cup (60g) butter, melted
1/3 cup (70g) brown sugar
1 tsp (3g) cinnamon
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NO-BAKE MANGO CHEESECAKE | EGGLESS | NO OVEN | PERFECT RECIPE | SUPER SIMPLE | FOOLPROOF | HOW TO
Traditional cheesecake runs the risk of over-baking, under-baking and cracking. This no-bake cheesecake is foolproof and gives the perfect result every single time.
INGREDIENTS
For the crust
*Biscuit (Mcvities Digestive)- 200gms
*Butter (melted)- 4 Tbsp or 60gms
For the cheesecake filling
*Cream Cheese- 400gms
*Sugar- 5 Tbsp
*Milk- 3 Tbsp
*Gelatin- 10gms
*Lemon zest- ½ tsp
*Lemon/ Lime juice- 1 tsp
*Heavy Cream/ Whipped cream- 400ml
*Sugar- 3 Tbsp
*Mango Purée- 1 Cup
For the Mango Jelly Topping
*Water- 5 tbsp
*Gelatin- 4g or 1tsp (approx)
*Mango Purée- 2⁄3 cup
*Icing Sugar- 1 tsp
Hope you can find all the ingredients because this is so amazing you must try it.
Try this super simple cheesecake out and let me know in the comments section below.
If you want me to try out any recipes pls say so in the comments. Enjoy!!!
#nobake #eggless #mangodessert