Easy Bath Cheesecake Wrap has a 7" silicone pan protector secifically designed for baking cheesecake in a pressure pot- no water can get into the springform pan and the cheesecake cooks beautifully without any cracks!
Your kids are beautiful!! I found that using the sauté function to get the water boiling helps avoid any denting, and mixing the cream cheese well at the beginning but then the barest minimal mixing once eggs are added avoids cracking. I also take the parchment off before it goes in the fridge to avoid wrinkles. 🙂 Thanks for the video!
Suggestions: have all ingredients at room temperature. Cream cheese should be very soft. You can pop it in a microwave 10 seconds at a time to soften. I noticed your batter was lumpy. This is part of why your cheesecake had a large indent/crack in the top. Your batter should be very smooth without lumps, and should pour easily into the pan.
You do not need the parchment on the side of the pan. Sorry, but you should have had all ingredients at room temp and mixed it until there were no lumps. There is nothing hard about this recipe; it is simple. The only hard thing is waiting until it has cooled to eat it.
💕 At least you made it ! Lumps, bumps & all ! lol Good job ! 👍🏼👍🏼👍🏼 I found it so funny, after you mentioned your kids always eating the Graham crackers, your daughter confirms she's the main culprit: the first bite she took was the crust and she even said she liked that part because it tasted like Graham crackers !! HaHa !! 😂 Thanks for your video ! 💗👋🏼
Lol! You made my day! I didn’t notice that about my daughter eating the crust first! Haha, i almost didn’t post the video because it wasn’t “perfect.” But that’s real life, right? No one cares how the cheesecake looks when it’s covered by a topping and it tastes so good. We ate up that cheesecake!
@@LivingRichlyonaBudget 💕 Awww. haha And you're right, we don't care if it isn't perfect ! In fact, it let's us know it's alright if ours isn't perfect ! When we can't live up to the perfect cooks, we feel frustrated even for trying. And many won't try again. So you're setting a good example for all of us. Thank you so much !! 😘👋🏼
Easy Bath Cheesecake Wrap has a 7" silicone pan protector secifically designed for baking cheesecake in a pressure pot- no water can get into the springform pan and the cheesecake cooks beautifully without any cracks!
Thanks for the suggestion.
Great video - I made it mine just like you did except I buttered the sides and it came out perfect. Thank you so much!
Love it! Your kids are absolutely precious!
Thank you!
Very nice demonstration young lady! Happy Easter!!
Thank you for calling me young! 😀 Happy Easter to you too!
You really are young❤️❤️
Your kids are beautiful!!
I found that using the sauté function to get the water boiling helps avoid any denting, and mixing the cream cheese well at the beginning but then the barest minimal mixing once eggs are added avoids cracking. I also take the parchment off before it goes in the fridge to avoid wrinkles. 🙂 Thanks for the video!
Aww.. thank you for the sweet compliment about my kids! And thanks for sharing your tips!
WOW THAT LOOKS GREAT!!! I will try WOOT WOOT Great job!
Thank you so much for the kind comment! Hope your cheesecake turns out great!
Nice video! I am going to try to make this cheesecake.
Yay! You'll love it!
Made it, DELICIOUS
Yay!
Yay now I feel less intimidated to make it. Side note you have a beautiful family!
Suggestions: have all ingredients at room temperature. Cream cheese should be very soft. You can pop it in a microwave 10 seconds at a time to soften. I noticed your batter was lumpy. This is part of why your cheesecake had a large indent/crack in the top. Your batter should be very smooth without lumps, and should pour easily into the pan.
You do not need the parchment on the side of the pan. Sorry, but you should have had all ingredients at room temp and mixed it until there were no lumps. There is nothing hard about this recipe; it is simple. The only hard thing is waiting until it has cooled to eat it.
💕 At least you made it ! Lumps, bumps & all ! lol Good job ! 👍🏼👍🏼👍🏼
I found it so funny, after you mentioned your kids always eating the Graham crackers, your daughter confirms she's the main culprit: the first bite she took was the crust and she even said she liked that part because it tasted like Graham crackers !! HaHa !! 😂
Thanks for your video ! 💗👋🏼
Lol! You made my day! I didn’t notice that about my daughter eating the crust first! Haha, i almost didn’t post the video because it wasn’t “perfect.” But that’s real life, right? No one cares how the cheesecake looks when it’s covered by a topping and it tastes so good. We ate up that cheesecake!
@@LivingRichlyonaBudget 💕 Awww. haha
And you're right, we don't care if it isn't perfect ! In fact, it let's us know it's alright if ours isn't perfect ! When we can't live up to the perfect cooks, we feel frustrated even for trying. And many won't try again. So you're setting a good example for all of us. Thank you so much !! 😘👋🏼
I don't know what the foil sling is for you can remove the cheesecake using the handles on the trivet.
The foil sling makes it easier for me. If I just used the trivet, the cheesecake could slide off.
The pan doesn't sit flat with the handles
I use a food processor for my graham cracker crumbs...
Does the cheesecake need to be covered while it's cooling overnight in the fridge?
Does it need to be covered while cooling in the fridge overnight?
looks lumpy
Why so many comments? lol
Does the cheesecake need to be covered while it's cooling overnight in the fridge?
Up to you. I covered mine.
@@LivingRichlyonaBudget what did you cover it with while it was in the fridge?
I made my first cheesecake today. It's cooling off right now. 😋
I just used foil.