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
#cheesecake #newyorkcheesecake #dessert
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How to Make: Chocolate Cheesecake Bars
Get the full recipe here:
If you’ve got a thing for cream cheese, welcome to the club. We’re fully addicted to that creamy goodness and believe that pretty much anything can be improved by the addition of cream cheese. Yes, we’re obsessed. We love a classic cheesecake as much as the next person, but every once in a while we need to switch up our cheesecake game and do something a little different. Which is why we’ve got these skinny chocolate cheesecake bars for you!
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No bake Baileys cheesecake balls
Boozy balls of deliciousness! Like a Baileys cheesecake rolled up into a ball and covered and chocolate, it's impossible to have just one!
Find this recipe and loads more on Allrecipes.co.uk, the UK and Ireland's largest online community of home cooks:
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3 DELICIAS / TRI IMPOSIBLE / FLAN CHEESECAKE PASTEL DE CHOCOLATE / CHOCOFLAN /
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5 huevos
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4 oz Queso Crema / media barra / 113G
1 taza de Crema para Batir (250 ML) o 1 Lata de Media Crema
1 Lata de Leche Evaporada
1 Lata de Leche Condensada
????CHEESECAKE:
2 barras Queso Crema (453G)
1 Taza Azucar Granulada (normal) 200G
3/4 Taza de Crema Agria ( Sour Cream) (180G)
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1/4 Taza Crema para Batir (60G) SINO LA TIENES OMITELA
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Perfect Chocolate Cheesecakes (A Homemade Chef)
Hi
My name is Veena Azmanov and I am the face behind Veena’s Art of Cakes and A Homemade Chef.
I’d like to tell you to subscribe because I like creating videos but being a professional Cake Decorator & full time mom, I cannot promise one video a week. Sometimes I make three videos a week but often I’m busy and cannot make a video for the next four week. I hope you can understand.
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Makes – 9″ Spring form pan
Makes 16 servings
Ingredients
Crust
200 grams Digestive Biscuits
2 tbsp cocoa powder
200 grams unsalted butter melted
2 tbsp sugar (optional)
Filling
500 grams Mascapone Cheese
250 grams Cream cheese
150 grams Sour Cream
220 grams white granulated sugar
1 tsp vanilla
4 large eggs
200 grams Bittersweet chocolate ( I use 86% )
2 tsp of coffee dissolved in 1 tbsp of hot water.
Topping
200 grams chocolate (I used 60%)
200 ml whipping cream
50 grams butter
2 tbsp honey (optional)
Method:
Preheat the oven to 150 C / 300 F
more....