I made this recipe yesterday and today I tried the result and I give you a advice, *reduce sugar,* because mine almost gives me *diabetes, it tastes too sweet.*
@@sukanyamukherjee696 They are not the same when curdled and the sour cream is cream that is fermented different process and reaction. But a great sustitute is yogurt which is the same thing but it's fermented milk instead. And the yogurt has less of a tangy taste and rather a sweeter one
@@thalasophile7894 I used 1¼ cup and it needed a little bit more as it was just barely sweet. Next time, I'll use 1½ as I think 2 cups are slight overkill. Oh, this is basically the exact same recipe for a Basque cheesecake so it was rather simple to make as the only thing different was the sour cream and the graham crackers.
I made this cheesecake last week and it turned out great. But instead of 2 cups of sugar I used 1.5 (~300g) and it was still sweet enough. It would be great if you could show the measurements of the ingredients in grams too, because many Europeans watch this channel and it's very unpractical to convert cups to grams for every single ingredient.
Started making cheesecakes based on this. Throughout the years I changed it a little bit because I live in Europe so everything is different for us here. But yall, the amount of love I get when people taste it is insane. Great recipe!
Sorry, but you do NOT need that much sugar. I make 9" cheesecakes regularly and all you need is 1cup/200g (and I'm using 900g of cream cheese). This is so excessive. There is nothing worse than overly sweet dessert. Also, you DON'T need flour to help prevent cracks. Flour will change the texture of the cheesecake. To prevent cracks, make sure ALL ingredients are at room temperature. When you're done mixing the batter (do not over mix), bang the pan several times to get rid of any air bubbles (you'll see them rise to the top of the surface).
Yes, I feel like this recipe was a bit excessive. I just made a wonderful cheesecake for Thanksgiving and I didn’t do half of the things she said. Mine turned out perfect.
I also think that the method of beating the egg whites seperately makes the whole thing super fluffy. I recently made a cheesecake at home like - without adding flour - and honestly it was light as a cloud and it didnt crack at all. I don't know why most chresecake recipes always shy away from beating egg whites separately.
@@periperiwinkle92 that's more like a japanese cheesecake which is more like a fluffy cake cloud. I guess americans like their cheesecake more dense and creamy and hence they add in all these extra fats like cream and extra egg yolks
@@priyankaudani the cheesecake recipe i used also needed 32 oz of cream cheese but only 1 cup of sugar which is half the amount they’re using. it was perfect
I made this recipe for Thanksgiving, and took it to my Mom's friend's house, everyone LOVED it!! So much so, that tonight I'm making another one for Christmas dinner. The first one was served plain. This one I'm serving with a fresh blueberry topping. This time it cracked, but I'm pretty sure that cracked cheesecake is just as delicious as uncracked. Merry Christmas y'all!!
Ingredients- *Crust:* -198gm Graham Crackers -1 tbsp Sugar (12.5gm) -5 tbsp gm Melted Butter(75 gm) *Cream filling:* -7.5 cups Cream Cheese (907 gm) -1.5 cups Sugar (300gm){read in the comments that it's too sweet so I reduced it} -1/2 cup Heavy Cream(120 gm) -2 cups Sour Cream (480 gm) -5 tbsp Flour (45 gm) -4 eggs -A pinch of salt and vanilla Note:- I used ONE block of cream cheese something like 250 grams by mistake and it actually turned out just fine
I made this and it was PERFECT. I added like 1 and 1/4 cups of sugar instead of the recommended 2 cups. I also added yogurt and sour cream instead of just sour cream.
If you use foil water will condense in the gap between the pan and foil, there is no way to avoid this with foil. INSTEAD use a larger round cake pan than your springform pan and place your spring form pan inside the larger cake pan inside the waterbath to ensure a crunchy non soggy crust. Also after baking for an hourish (until the cake has set on the outside but the inside is still jiggly) turn off the oven and crack the door to let the cheesecake cool very slowly. It will continue to cook and set up while the oven cools for an hour. Remove from the oven remove the cheesecake from the waterbath to fully cool on the counter. You will have a perfectly set CRACK FREE amazing cheesecake. You are welcome.
Yall i made this and its just soooo good...... I tweaked the recipe a little bit and it turned out great!!! I used 900 grams cream cheese and just 1 and 1/4 cup of sugar and i used fresh cream about 100 grams instead of sour cream and I didn’t add heavy cream and wow it was really good It was perfect by itself I didn’t need to add any toppings
I found that I get a good cheesecake consistency with 3 blocks of cream cheese, 1 cup of sugar, 1/4 to 1/2 cup sour cream, and 3 eggs. No flour, but everything does need to be room temp before mixing, and the eggs have to be added one at a time at the end of mixing. I never use water baths but sometimes I will steam with a pan of water underneath. I haven’t really noticed much of a difference either way. Baking at 325 for 45-50 minutes and then turn off the oven and take it out after another 30-40 minutes. If it does crack (and it only cracks when I have a fruit swirled top), I pipe on whipped cream to cover it. The funny thing is, I discovered that i like baking them more than eating them, which makes my friends and coworkers very happy.
if you haven't tried making the recipe like they said, you should bc its an amazing cheesecake and you should not immediately assume that they are wrong
Ok I did this, I substitue vanilla bean for 1tbsp vanilla extract, n made my crust thicker. 2 cup of sugar was 2 sweet for my taste (made thirsty after 1 slice) so maybe next time I'll do 1.5 cup of sugar. Ty for the recipe, the cheesecake was still yummy.
It’s strange how you separate milk into all of these different milk products (cream cheese, heavy whipping cream, sour cream), only to mix them back together again.
Just in case anyone wants the ingredients :l Crust - Graham crackers: 7 oz Sugar: 1 tbsp Butter: 5 tbsp *melted* (bake at 350° degrees for 8-10 mins) Cheesecake - cream cheese: 4 packs Sugar: 2 cups Heavy cream: ½ cup Sour cream: 2 cups Flour: 5 tbsp Salt: 1 pinch Vanilla: 1½ tbsp Eggs: 4 (add in one by one) water bath- wrap cake pan in aluminium, place it in a deep baking dish, fill it with 1 inch of boiling water (Bake at 350° degrees for an hour, let cool in oven for another hour)
@@aidandsouza2005 cause Ive made it. This one takes TOO MUCH sugar. Too much stuff in it. I madr a traditional NY style cheesecake. My family loved it and used way less things. I made a cheesecake with strawberry and strawberry glaze on top and a chocolate one . Both were amazing
I made this just today but refrigerated it for just 3 hours 🤫 but it still tastes so, so good 🤩. I reduced the sugar to 1 and a 1/4 cup, and it still tasted sweet and fine.
I tried this cheesecake 4 years ago, after trying a dozen other recipes, and ever since I never eat any other cheesecake but mine. Please give it a try it’s the best one!
idk why everyone is getting mad about the cracks. this is supposed to be a recipe for the perfect cheesecake and for such, cracks are undesirable. they never even said to throw away cracked cake
My mom and grandmother both have coeliac disease. I replaced the graham crackers with gluten free honey graham crackers and the flour with just gluten free flour. It’s still it the oven but it looks AMAZING. Love this recipe!
I went to make my first cheesecake with my instant pot and after I mixed it all together I realized my pan did not fit my instant pot like the seller said it would, so I put mine in the over following your instructions and it turned out perfect! Thanks soooo much you really saved me lol
Hi! Here's the official recipe - Nonstick Cooking spray 7oz Graham Cracker Cookies 5tbsp Unsalted Butter 1tbsp Sugar 32 oz Cream cheese (Room temperature) 2 cups Sugar (though you might want to cut it down to 1½ cup) 1 pinch Kosher salt ½ cup Heavy Cream 2 Cups Sour Cream 1 Vanilla bean 5tbsp All purpose flour 4 eggs Substitute: Sour Cream with Yougurt Graham Cracker with Oreo (Cookies and Cream) Kosher salt with Sea salt Vanilla bean to 1tbso Vanilla extract Oven at 180°C or 350°F Springform pan 10inch Bake for 1 hour, then turn off the oven and let it rest for another hour Refrigerate overnight 1 serving contains: 910 calories 66g fat 67g carbohydrates 0g fiber 48g sugar 14g protein Cheesecake makes 8 servings!
I used this recipe a month ago and it is honestly perfect! I had never made a baked cheesecake before and I was really nervous about it all but it was so much easier to make than I thought! I totally recommend this recipe, especially for special occasions with lots of people as it makes a really big quantity... it was also such a smooth, creamy flavour and we didn’t put any toppings on it (not even the sour cream topping that they also made in this video) because it is just so nice on its own! 😄💗✨
So, this was my first time making cheesecake by myself without any help. Follow exact recipe of this video. Guess what, it turn out really great. My parents were praising me and during bbq i gave it to my friends they thought it was store bought, it legit taste great. Thanks for this video.
@@Idk-do1ui nah but hes right though, sure if they said it tasted like it was made in a bakery. But store bought? Thats not praise, that just means you couldve just bought it in a store for cheaper and it tastes the same Also u dont know whar virtue signaling means
Just made this an it turned out amazing! I just subbed out the crust with Oreo crust (crushed Oreos with melted butter and refrigerated 10, min), and mixed crushed Oreo into the batter. definitely let it sit all those hours, it works so well. It makes a ton tho, barely fit in a 10.75in pan
I did make their ultimate chocolate cake and although it was good, it was way too sweet and greasy, all my friends thought so. Its kind of a cliché but tasty recipes seem very american and over the top when it comes to sugar and fat.
Guys, you don't need to do a water bath or have a springform pan. A cheesecake is so simple - don't stress yourself out with these unneeded steps. It's perfectly fine to use a deep pie dish. I also recommend doing the crust around the edges and not just the bottom because that's the best way to prevent the cheesecake from sticking to the pan. And there's no need to add sugar to the already-sweet graham cracker crumbs OR to pre-bake the crust. Just throw some graham crackers in a plastic bag and step on them. Add 1/3 cup melted butter to 1 3/4 cup graham cracker crumbs to get your crust, then press it into the pan as shown. It's also VERY important to set out your cream cheese, eggs, and sour cream about 1 hour ahead of time. I bake my cheesecake at 325F for about 1 hour and 10 minutes, or until the filling is mostly set but still a little jiggly in the center. BTW, my favorite filling recipe is as follows: 3 8-oz packages of original cream cheese, 3 large eggs, 1 tsp vanilla extract, 1 cup regular sour cream, and 3/4 cup white sugar. First mix cream cheese & sugar, then add vanilla & sour cream. Lastly, add 1 egg at a time. Don't over-mix. Pour filling into pan.
I tried it, and honestly I was surprised at the amount of sugar, so I reserved myself and added only a cup and half. Even then it turned out extremely sweet! I like my cheesecake with less sugar so that I’m able to taste the berry sauce and the fruits better. This totally spoiled that.
WHEN I TELL YOU TGIS IS THE BEST CHEESE CAKE I HAVE EVER MADE ITS THE BEST CHEESECAKE I HAVE EVER MADE i love the tips u gave for the aluminum i swear it tastes like heaven
crust: 1 tbsp sugar 5 tbsp melted butter 7 oz graham crackers cheesecake: [1/4 cup of sugar per 8 oz of cream cheese] 3 cream cheese (8 oz each) 1 1/4 cup sugar (or 1 cup if u don’t want too sweet) 1/2 cup heavy cream (optional) 2 cups sour cream 5 tbsp flour 1 vanilla bean 4 whole eggs - add one at a time
So, I made this recipe and the result was AMAZING!!!!!! It tasted like it was from the cheesecake factory!!! But, it didn't go perfectly....first thing I messed up with the tin measurements since it was never mentioned in this video and I just took the smaller one that I had as I couldn't anticipate the quantity of the batter and since I already baked the crust in it I couldn't do anything about it later and decided to stick with it....this changed everything for me because my cake took a longer time to bake and being in the oven longer, the upper crust overcooked! Also I was really struggling to know if it is even cooked thoroughly, I kept looking for how much it was jiggling and then decided to stop baking...it took me double the time to bake than was suggested. And although the upper crust was overcooked it didn't make any difference to the taste at all and I was able able to cover it with a layer of sour cream topping. All in all it turned out to be so good!!! Also I felt it was good that I used this tin as it gave me taller pieces than in the video and it looked just like store bought!! The best thing, even though it took me longer to bake, mine had no cracks at all!!! Some comments suggested to decrease the sugar from 2 cups to 1 n a half and I followed that and it was really enough. This was my very first time of baking a cheesecake and I have to say that it was THE recipe to try!!!!! M glad I followed this one!! Thank you!
Yall just a tip for less work for that water thing: Instead of doing all that stuff just put a *bowl* of water in the oven with the cheescake. This way it’s easier and results are the same. I always do it like this. Edit months later: Dont use any porcelain or glass bowl. It must be resistant to oven. Sorry for any misconceptions.
@@anastasiaeiny5395 I bet you could get away with using less sugar. I used 2 cups like they say but you could probably get away with using only 1 cup or 1.5 cups. It was a tad on the supersweet side yes.
I just made this cheesecake. I modify it. For the crust I skipped the sugar. Only crumble the gram crackers and butter. For the cream ingredients use 1 cup of "Monk Fruit Sugar" healthier. Did a blackberries and blueberries sauce. Still going to serve it with fresh berries. Turn out excellent. Use less sugar and use Monk Fruit Sugar.
![I.N "HALLUCINATION" | [Stray Kids : SKZ-PLAYER]](http://i.ytimg.com/vi/n5B5q1Hwt_U/mqdefault.jpg)
A tip with the cracks: cracked cheesecake are still edible
Yes
The hero we didn't know we needed
Thank you
americans be like: If the food not look good, we don't eat it
just make sure you warn whoever is having the cracked part, it's pretty sharp
I made this recipe yesterday and today I tried the result and I give you a advice, *reduce sugar,* because mine almost gives me *diabetes, it tastes too sweet.*
I make my cheesecake using 3 cream cheese with 1 1/3 cup sugar and it's perfect
Just use 1/4 cups of sugar per 8 onces of creamcheese
Thank you
Can anyone tell me if sour cream and curd is the same?
@@sukanyamukherjee696 They are not the same when curdled and the sour cream is cream that is fermented different process and reaction. But a great sustitute is yogurt which is the same thing but it's fermented milk instead. And the yogurt has less of a tangy taste and rather a sweeter one
5:50 "A hot knife will ensure that you get a smooth cut everytime"
_RUclips in 2017_ : *1000 DEGREE KNIFE VS CHEESECAKE*
This deserves more likes!!
Factssss lol
Underrated lol
Me: Tasty how much sugar do you need for the cheesecake?
Tasty: yes
Bobby Joe Jr. u Need more likes ☠️☠️😂😂
*Tasty: 2 cups.* _for exempel_
I used 1 & half cup sugar and it was more than enough
It’s not even a lot
@@thalasophile7894 I used 1¼ cup and it needed a little bit more as it was just barely sweet. Next time, I'll use 1½ as I think 2 cups are slight overkill. Oh, this is basically the exact same recipe for a Basque cheesecake so it was rather simple to make as the only thing different was the sour cream and the graham crackers.
ONE vanilla bean costs $15! I’ll stick with vanilla extract, thx.
Wtf? In germany, one is about 3$.
That's ridiculous! its way cheaper in the UK.
Maybe vanilla beans are from Europe and ur basically paying for the shipping cuz vanilla is very delicate
@@athistaap Maybe, I just searched it on google apparently they're from Mesoamerica, Mexico and Guatemala.
where I'm from, one vanilla bean is jus $1.20
I really love how they explain the steps and why they do what they do... and no cringy commentary, yay! Great stuff! ♥
I made this cheesecake last week and it turned out great. But instead of 2 cups of sugar I used 1.5 (~300g) and it was still sweet enough.
It would be great if you could show the measurements of the ingredients in grams too, because many Europeans watch this channel and it's very unpractical to convert cups to grams for every single ingredient.
Sebastian G. Especially asian people like indonesian, they also use grams
Monica Singeria also Chinese
or literally anyone but american people
And also Asians, who also use grams, kilo etc
I'm american and this bothers me too, I've used metric my whole life, but now I gotten used to converting
It's good that the Cheesecake is "crack free" because I don't like cocaine in my Cheesecake.
It goes much better with chocolate cake, right?
Lol
So true😂😂
I like coke in my creme brûlée idk abt u lmaoo
😆
Started making cheesecakes based on this. Throughout the years I changed it a little bit because I live in Europe so everything is different for us here. But yall, the amount of love I get when people taste it is insane. Great recipe!
Crust:
7 ounces(200grams) graham crackers
1tbsp sugar
5tbsp melted butter
Batter:
4 packs Cream cheese(8oz/230 grams)
2 cups Sugar
1/2 cupHeavy cream
2 cups Sour cream
5 tbsp Flour
1 pinch of salt
Vanilla (bean or extract)
4 whole Eggs
An Nah 4 whole eggs
@@lucyclements5369 thx, just fixed!
Awesome I want to make this for my daughter’s birthday because she loves cheesecake and now I can, not sure why they haven’t put it in the links
No homo but I love u thanks for posting the recipe
Helps a lot
Sorry, but you do NOT need that much sugar. I make 9" cheesecakes regularly and all you need is 1cup/200g (and I'm using 900g of cream cheese). This is so excessive. There is nothing worse than overly sweet dessert. Also, you DON'T need flour to help prevent cracks. Flour will change the texture of the cheesecake. To prevent cracks, make sure ALL ingredients are at room temperature. When you're done mixing the batter (do not over mix), bang the pan several times to get rid of any air bubbles (you'll see them rise to the top of the surface).
Oh I see!
Yes, I feel like this recipe was a bit excessive. I just made a wonderful cheesecake for Thanksgiving and I didn’t do half of the things she said. Mine turned out perfect.
I also think that the method of beating the egg whites seperately makes the whole thing super fluffy. I recently made a cheesecake at home like - without adding flour - and honestly it was light as a cloud and it didnt crack at all. I don't know why most chresecake recipes always shy away from beating egg whites separately.
@@periperiwinkle92 that's more like a japanese cheesecake which is more like a fluffy cake cloud. I guess americans like their cheesecake more dense and creamy and hence they add in all these extra fats like cream and extra egg yolks
Exactly! And they are trying to make it fluffy, which cheesecake isn’t! Cheesecake is meant to be dense and thick!
Tasty: Now lets add the cheesecake batter to the sugar!
Wooow sO fUnnY
They have used. 32 ounces of cream cheese and hence the sugar is of appropriate amount.
haha im dying
@@priyankaudani the cheesecake recipe i used also needed 32 oz of cream cheese but only 1 cup of sugar which is half the amount they’re using. it was perfect
@@chicken9393 perfect
Tasty's version of the cheese cake factory 😋
That's like Tasty doing a burger recipe and you saying "oh, its tastys verSioN of mCdoNalds"
No this is better than McDonald's 😀
@@bibletwink666 why?
@@saibgassanov3378 It's just very offensive.
I was a cook at the cheesecake factory and every piece of dessert there comes in frozen. So if you want real cheesecake, stick with Tasty
y‘all calling diabetes classic cheesecake flavour
yeah that extra diabetes just really makes all the difference
I've never eaten Graham Crackers before but those are sweet enough.
Tasty wastes 2 entire eggs.
Revanth issa joke
But you still eat candy
lindon h. Only if you eat crappy all the time.
I made this recipe for Thanksgiving, and took it to my Mom's friend's house, everyone LOVED it!! So much so, that tonight I'm making another one for Christmas dinner. The first one was served plain. This one I'm serving with a fresh blueberry topping. This time it cracked, but I'm pretty sure that cracked cheesecake is just as delicious as uncracked. Merry Christmas y'all!!
i knew cheese cake was good but i would have never expected the secret ingredient to be Crack
Brandon Elie-Joseph - Yes but this recipe is crack-free !
@@pattyayers perfect reply lol
You can add walnuts or pecans to the graham crackers as welll
Thanks for the recipe! Made it for my dad's birthday and he said it was the BEST cheesecake he EVER had! So glad! :D
Ingredients-
*Crust:*
-198gm Graham Crackers
-1 tbsp Sugar (12.5gm)
-5 tbsp gm Melted Butter(75 gm)
*Cream filling:*
-7.5 cups Cream Cheese (907 gm)
-1.5 cups Sugar (300gm){read in the comments that it's too sweet so I reduced it}
-1/2 cup Heavy Cream(120 gm)
-2 cups Sour Cream (480 gm)
-5 tbsp Flour (45 gm)
-4 eggs
-A pinch of salt and vanilla
Note:- I used ONE block of cream cheese something like 250 grams by mistake and it actually turned out just fine
You mean instead of 907 g cream cheese you used only 250 grams ?
Thanks
Do you need the heavy whipping cream ? Or sour cream
@@erinjoy5625 both
Ooooo Ooooo ooooooo
why is the crust so thin
ikr
I like thin crust
Its a matter of preference I like mine in the middle
Lydvia MSP I like a thin crust but most don’t
It's a matter of preference.
crack free?? just don't put crack in it smh
I am 1 year old and this comment is *deep*
Lfi 297l, I think you missed the joke, unless this is a joke...
@@Andyatl2002 r/wOooOsh There I said it, do I get internet points now?
A.M., sure have the Internet Pity Point...
@@Andyatl2002 I'll give you one too since the joke went over your head.
I made this and it was PERFECT. I added like 1 and 1/4 cups of sugar instead of the recommended 2 cups. I also added yogurt and sour cream instead of just sour cream.
2:46 *STOP MIXING*
geez okay
GOD BLESS YOU. JESUS LOVES YOU AND HE COMMING BACK SOON I PRAY YOU HAVE A BLESS DAY.
@@kimberlybutler1155 the hell?
Kimberly Butt girl i-
What the hell is your profile picture?
Actually, i dont wanna know.
@@kimberlybutler1155 I've been hearing jesus is coming back SOON over 200 hundred years ago
Why are they so obsessed with the cracks just eat it smh
I’m not sure either but it means that your cheesecake was too dry on top
@@ichigopockychan still tastes good
No cap, the cracks and brown color make it look better than when it’s just one smooth white texture
Galey Luu Does That go for roasted chicken and oven Mac and cheese, too? Jesus
Honestly it might be because they're a cooking channel and looks matter a lot when their audience can't exactly taste the product
I used this video to make my first cheesecake and it came out PERFECTLY. Thank you!
Fantastic Crusts and How to Make them
Ginny Molly Weasley ruclips.net/video/p8e9Rakq5n4/видео.html
😭
Wutae -Songs bro why?
Maura Margaretha Rahmidin kenapa?
Ginny Molly Weasley Deep song I made
Tasty always go overboard with the sugar. I really like watching their recipe videos but man do they love their sugar.
My pa buys multiple 25kg bags of sugar for the bees, if there is some left over then we use it in cooking, it's not high qualit, but.
It’s your decision whether you want to use the same amount they do when making the cheesecake :/
Don't forget the butter
Don’t forget, they are Americans.
@@h2no456 What does high quality sugar mean. A chemical is a chemical it's just pure sugar. Unless it's not fully purified?
This recipe is amazing. I made it and people thought I actually bought it, which is the greatest compliment ever
Did you use 2 cups of sugar??
That’s not a compliment lol!
@@taylorsherlockperalta1295 yes
I appreciate whoever did all the research to make this video. Thank you for thinking of everything. :)
If you use foil water will condense in the gap between the pan and foil, there is no way to avoid this with foil. INSTEAD use a larger round cake pan than your springform pan and place your spring form pan inside the larger cake pan inside the waterbath to ensure a crunchy non soggy crust. Also after baking for an hourish (until the cake has set on the outside but the inside is still jiggly) turn off the oven and crack the door to let the cheesecake cool very slowly. It will continue to cook and set up while the oven cools for an hour. Remove from the oven remove the cheesecake from the waterbath to fully cool on the counter. You will have a perfectly set CRACK FREE amazing cheesecake. You are welcome.
Yall i made this and its just soooo good...... I tweaked the recipe a little bit and it turned out great!!! I used 900 grams cream cheese and just 1 and 1/4 cup of sugar and i used fresh cream about 100 grams instead of sour cream and I didn’t add heavy cream and wow it was really good It was perfect by itself I didn’t need to add any toppings
I found that I get a good cheesecake consistency with 3 blocks of cream cheese, 1 cup of sugar, 1/4 to 1/2 cup sour cream, and 3 eggs. No flour, but everything does need to be room temp before mixing, and the eggs have to be added one at a time at the end of mixing. I never use water baths but sometimes I will steam with a pan of water underneath. I haven’t really noticed much of a difference either way. Baking at 325 for 45-50 minutes and then turn off the oven and take it out after another 30-40 minutes. If it does crack (and it only cracks when I have a fruit swirled top), I pipe on whipped cream to cover it. The funny thing is, I discovered that i like baking them more than eating them, which makes my friends and coworkers very happy.
Same here, i like baking more than eating the dessert my self 🙋🏻♀️😂
vspence2 lol ok
if you haven't tried making the recipe like they said, you should bc its an amazing cheesecake and you should not immediately assume that they are wrong
vspence2 we are one in the same I love making cupcakes but I only eat 1 after they are done and my family is pretty happy with that
vspence2 I did your cheesecake recipe and it was so good! Didn’t get a single crack and it was really delicious 😋
Ok I did this, I substitue vanilla bean for 1tbsp vanilla extract, n made my crust thicker. 2 cup of sugar was 2 sweet for my taste (made thirsty after 1 slice) so maybe next time I'll do 1.5 cup of sugar. Ty for the recipe, the cheesecake was still yummy.
It’s strange how you separate milk into all of these different milk products (cream cheese, heavy whipping cream, sour cream), only to mix them back together again.
I guess good bacteria makes the difference
Mixing them together yields a completely different product than just milk alone.
Just in case anyone wants the ingredients :l
Crust
-
Graham crackers: 7 oz
Sugar: 1 tbsp
Butter: 5 tbsp *melted*
(bake at 350° degrees for 8-10 mins)
Cheesecake
-
cream cheese: 4 packs
Sugar: 2 cups
Heavy cream: ½ cup
Sour cream: 2 cups
Flour: 5 tbsp
Salt: 1 pinch
Vanilla: 1½ tbsp
Eggs: 4 (add in one by one)
water bath-
wrap cake pan in aluminium, place it in a deep baking dish, fill it with 1 inch of boiling water
(Bake at 350° degrees for an hour, let cool in oven for another hour)
What can be used instead of sour cream ????
@@arwabalasinorwala6735 I'd usually go with Greek yogurt.
Lexi G Thank you✨
God bless you
What's the size of the cake pan?
Cream so thick I started choking out of nowhere
t h i c c
comment of 2019
😂😂
beautiful recipe
Yes
Yes
No offence but there are betters
@@cyberquasar2267 how do you know?
@@aidandsouza2005 cause Ive made it. This one takes TOO MUCH sugar. Too much stuff in it. I madr a traditional NY style cheesecake. My family loved it and used way less things. I made a cheesecake with strawberry and strawberry glaze on top and a chocolate one . Both were amazing
I made this just today but refrigerated it for just 3 hours 🤫 but it still tastes so, so good 🤩. I reduced the sugar to 1 and a 1/4 cup, and it still tasted sweet and fine.
Even 1 cup is fine
Mohammad Buhamad not for me I think one cup isn’t enough for my taste
@@mohammadbuhamad7744 i do one cup and a topping of jam
Yay, les go. i wasn't ready for 2 cups of sugar o
Is tasty just not aware of how insanely expensive vanilla extract is rn let alone vanilla bean!
Nikhil Samuel I just looked at prices,and from what I saw,extract is more expensive
Oh really, i though vanilla bean way more expensive
my exact thoughts
I know right! Completely agree
Where do I even get vanilla bean? I went to every grocery store I know, and I never once saw vanilla beans
I tried this cheesecake 4 years ago, after trying a dozen other recipes, and ever since I never eat any other cheesecake but mine. Please give it a try it’s the best one!
"Classic cheesecake flavor" is not straight up sugar.
Or cheese
I thought cheesecakes had actual cheese
Exactly. I've been making cheesecakes for years and never use that much sugar.
it is the vanilla and the sour cream !
Yes, like there is usually a cup (or so) of butter in cake, but cake isn't straight butter.
Not in america
idk why everyone is getting mad about the cracks. this is supposed to be a recipe for the perfect cheesecake and for such, cracks are undesirable. they never even said to throw away cracked cake
Exactly !!
I agree if I make cheesecake I want it to look perfect!
and the vanilla bean part too. they're instructing a perfect cheesecake ofc they'd opt for the alternative with a better flavor
Who is scrolling throgh the comments and cheking if this recipe is good!😂😋😊
It is amazing
Me
Sofía Aparici it is way too sweet
@Liz M could you tell us what are the unnecessary ingredients
Jhair Galvan lower the sugar, it is wayyyyy to sweet with all of it.
Can we have a tasty 101 video on how to make bread
Jyothiikaa Moorthy yess sounds like a nice idea!
That would be awesome!!
Ooo epic
There's one for rolls so I guess that's close enough? Maybe? I don't know
Wow...a women that cant make bread...
Amature
vanilla bean for cheesecake
vanilla extract for frosting
Fun Fact- A cracked cheesecake is still delicious.
Fun Fact- The price of a vanilla bean is also hard to beat.
Every time I watch Tasty 101 the voices of the people talking are always so calming 😂😂
My mom and grandmother both have coeliac disease. I replaced the graham crackers with gluten free honey graham crackers and the flour with just gluten free flour. It’s still it the oven but it looks AMAZING. Love this recipe!
Cheesecake are our forever favorite !
Nice
I hate cheesecakes..
Why
@@vedikagoon7019, same
Please make the perfect hot chocolate! Xx
There are people who make hot diarrhea.
the fuck is this comment? Wierdo @@Robert-yf1kn
Sukey Humphries ok
@@Sharkster32 Didnt you understand the comment?
no, please enlighten me, @@Robert-yf1kn
I went to make my first cheesecake with my instant pot and after I mixed it all together I realized my pan did not fit my instant pot like the seller said it would, so I put mine in the over following your instructions and it turned out perfect! Thanks soooo much you really saved me lol
Ok
Hi! Here's the official recipe
- Nonstick Cooking spray
7oz Graham Cracker Cookies
5tbsp Unsalted Butter
1tbsp Sugar
32 oz Cream cheese (Room temperature)
2 cups Sugar (though you might want to cut it down to 1½ cup)
1 pinch Kosher salt
½ cup Heavy Cream
2 Cups Sour Cream
1 Vanilla bean
5tbsp All purpose flour
4 eggs
Substitute:
Sour Cream with Yougurt
Graham Cracker with Oreo (Cookies and Cream)
Kosher salt with Sea salt
Vanilla bean to 1tbso Vanilla extract
Oven at 180°C or 350°F
Springform pan 10inch
Bake for 1 hour, then turn off the oven and let it rest for another hour
Refrigerate overnight
1 serving contains:
910 calories
66g fat
67g carbohydrates
0g fiber
48g sugar
14g protein
Cheesecake makes 8 servings!
Thanks so much💜
910cal 😭
Any substitute for eggs? Vegetarian here :(
@@prateekagarwal1999 skimmed tofu could work.
C
Ch
Che
Chee
Chees
Nah I ain’t doing it, too much effort
J
Ju
Jun
Jung
Jungk
Jungko
Jungkoo....
Ya me either....sorrryy
Im not usually happy about kpop lovers
But im proud of you
@@familyforever6954 ya you nice keep going...:)
Hello there army
Forever Young hi
2:13
*the intense flavor of the bean*
_i n t e n s e_
Yes and
_b e a n_
@Zayan There are two spellings.
Zayan the guy who commented it spelled it was the way it’s spelled in the US. It’s weird
I did the cheesecake and it turned out delicious and without cracks I recommend to add 1 1/4 cup of sugar
Agree with you, 2 cups of sugar, YIKES 1-1/4 more like it.
How much cream cheese did you use? 32 oz or 8 oz?
@@juliascardua7748 bruh
I inmediatly knew it was Alexis speaking and that creeps me out 😂😂 I watch too much tasty
Daniela Garcia Arellano weird flex
@@piplup1339 but okay
wOoOoOow what are the chances it was Alexis!?
I love Alexis!
Omg i read Alix i thought "whut?" 😂
I used this recipe a month ago and it is honestly perfect! I had never made a baked cheesecake before and I was really nervous about it all but it was so much easier to make than I thought! I totally recommend this recipe, especially for special occasions with lots of people as it makes a really big quantity... it was also such a smooth, creamy flavour and we didn’t put any toppings on it (not even the sour cream topping that they also made in this video) because it is just so nice on its own! 😄💗✨
Grace Thorley how much cream cheese did you use ? 8oz or 32 oz?
2:09 who else got sightly triggered by the fact that there were pieces of the seed that were not scraped off!
Alexis's voice is PERFECT for narration
Love the berry topping, love tip about heating the knife to get a smooth cut. THanks for the video.
5:36 ”We’re gonna keep it simple with a ton of fresh berries”
I want that creamy boi
Thats what your mom said
So, this was my first time making cheesecake by myself without any help. Follow exact recipe of this video.
Guess what, it turn out really great. My parents were praising me and during bbq i gave it to my friends they thought it was store bought, it legit taste great. Thanks for this video.
If they thought it taste store bought that's not really good😅
@@ven0m_spider073 You’re just virtue signaling dude. No one thinks you’re cool for not liking store bought foods.
@@Idk-do1ui nah but hes right though, sure if they said it tasted like it was made in a bakery. But store bought? Thats not praise, that just means you couldve just bought it in a store for cheaper and it tastes the same
Also u dont know whar virtue signaling means
Trust me when I fed my mom this, she kept asking me if I ordered that online.
No one:
Tasty: this part is CRUCIAL.
😂😂😂truuu
DONT SKIMP PAY ATTENTION BISITCH
"Excuse me, but there seems to be some red crap on my cheesecake" - Joey Tribiani.
hAhaha lol
Just made this an it turned out amazing! I just subbed out the crust with Oreo crust (crushed Oreos with melted butter and refrigerated 10, min), and mixed crushed Oreo into the batter. definitely let it sit all those hours, it works so well. It makes a ton tho, barely fit in a 10.75in pan
no one:
tasty: "I know it looks like a lot of sugar but trust me, you really need it to capture the..."
lilpumpkins classic cheesecake flavor
Diabetes type 2
the medical bill of getting your cavities filled
lilpumpkins no way. I always use less and it turns out great 👍🏻
@lilpumpkin ....look of the doctor before letting you know you have diabetes
“now it looks like a lot of dairy”
*Ethan Dolan has left the chat*
Who?
Lil Pizzy ethan...
Yeeeeees😂😂😂😂😂😂😂
HAHAHA WHAT I WAS THINKING
*Castro joined the chat*
I made this cheesecake 6 times in 2020 (forever quarantaine) and this recipe is just freaking amazing!
I watch every episode yet never act out on what they suggest...
anyone with me?
cheese, sour cream, and heavy cream.. these things are expensive in my country... Plus, i dont have an oven..
@@qufeng49 how do you not have an oven??? where do you live??
This is literally commented on every single tasty video so you’re really not that special lol
I did make their ultimate chocolate cake and although it was good, it was way too sweet and greasy, all my friends thought so. Its kind of a cliché but tasty recipes seem very american and over the top when it comes to sugar and fat.
I’ve actually done two of the episodes. The dinner rolls and the pizza. They turned out okay but kneading is tiring lol
Guys, you don't need to do a water bath or have a springform pan. A cheesecake is so simple - don't stress yourself out with these unneeded steps. It's perfectly fine to use a deep pie dish. I also recommend doing the crust around the edges and not just the bottom because that's the best way to prevent the cheesecake from sticking to the pan. And there's no need to add sugar to the already-sweet graham cracker crumbs OR to pre-bake the crust. Just throw some graham crackers in a plastic bag and step on them. Add 1/3 cup melted butter to 1 3/4 cup graham cracker crumbs to get your crust, then press it into the pan as shown. It's also VERY important to set out your cream cheese, eggs, and sour cream about 1 hour ahead of time. I bake my cheesecake at 325F for about 1 hour and 10 minutes, or until the filling is mostly set but still a little jiggly in the center.
BTW, my favorite filling recipe is as follows: 3 8-oz packages of original cream cheese, 3 large eggs, 1 tsp vanilla extract, 1 cup regular sour cream, and 3/4 cup white sugar. First mix cream cheese & sugar, then add vanilla & sour cream. Lastly, add 1 egg at a time. Don't over-mix. Pour filling into pan.
Thanks for sharing! Gonna try ur recipe. It has much less sugar in it.
Honestly I love the voice over ! And the recipe amazingly works!
Creme cheese - 237ml
Sugar - 2cups
Heavy cream - 1/2cup
Sour cream - 2cups
Flour - 5 TBSP
Salt pinch
Vanilla bean - 1
Eggs - 4
Was looking for the exact amount of ingredients to use.. thanks
@@abhisax stop this is wrong. Its 32oz/900g cream cheese. The video said 4 packs of 8oz cream cheese (32oz total)
Exactlyyy
Thank You Brother! Life saver! God bless you.
Tip: Don’t waste foil, use a tray of water on a lower shelf. Plus, foil isn’t exactly leak proof.
Thank you
Actually I don't have tray...can I use the foil?
@@kaushiniyahsundram7934 sure, but you’ll have to wrap it tight. Or you could use another cake tin
Thanks for the information
....I want to know how to check the cheesecake whether it's ready or not
@@kaushiniyahsundram7934 it should be set, but still a bit jiggly, like hartley's jelly (jell-o)
I have been making this cheesecake every year for my father in law’s birthday, and it’s never failed me once! Thank you so muchhh
I tried it, and honestly I was surprised at the amount of sugar, so I reserved myself and added only a cup and half. Even then it turned out extremely sweet! I like my cheesecake with less sugar so that I’m able to taste the berry sauce and the fruits better. This totally spoiled that.
I'm good with Alvin Zhou's quarantine cheesecake. Easy to do. Simple ingredients. But this looks good also.
Also it doesn’t have 2 cups of sugar
WHEN I TELL YOU TGIS IS THE BEST CHEESE CAKE I HAVE EVER MADE ITS THE BEST CHEESECAKE I HAVE EVER MADE i love the tips u gave for the aluminum i swear it tastes like heaven
Hi what cake pan size
@@androw5342 i used a 9 inch pan
Eclair: I'm the most sugary snack you can get
Tasty‘s cheesecake: Imma stop you right there
You mean....
Tasty cheesecake:hold my sugar 😐
Yummy...
Even if the cheesecake isn't perfect I would still eat it❤️
crust:
1 tbsp sugar
5 tbsp melted butter
7 oz graham crackers
cheesecake:
[1/4 cup of sugar per 8 oz of cream cheese]
3 cream cheese (8 oz each)
1 1/4 cup sugar (or 1 cup if u don’t want too sweet)
1/2 cup heavy cream (optional)
2 cups sour cream
5 tbsp flour
1 vanilla bean
4 whole eggs - add one at a time
I made a cheese cake using this recipe.. I was really happy with the results... Thank u for a amazing recipe.. ❤️ ❤️
“There relatively easy.”
*im gonna stop you on that*
Thank you for sharing this recipe, it’s totally amazing! I’ve made it a few times and my family absolutely loves it. ❤️
So, I made this recipe and the result was AMAZING!!!!!! It tasted like it was from the cheesecake factory!!!
But, it didn't go perfectly....first thing I messed up with the tin measurements since it was never mentioned in this video and I just took the smaller one that I had as I couldn't anticipate the quantity of the batter and since I already baked the crust in it I couldn't do anything about it later and decided to stick with it....this changed everything for me because my cake took a longer time to bake and being in the oven longer, the upper crust overcooked! Also I was really struggling to know if it is even cooked thoroughly, I kept looking for how much it was jiggling and then decided to stop baking...it took me double the time to bake than was suggested. And although the upper crust was overcooked it didn't make any difference to the taste at all and I was able able to cover it with a layer of sour cream topping. All in all it turned out to be so good!!! Also I felt it was good that I used this tin as it gave me taller pieces than in the video and it looked just like store bought!!
The best thing, even though it took me longer to bake, mine had no cracks at all!!! Some comments suggested to decrease the sugar from 2 cups to 1 n a half and I followed that and it was really enough. This was my very first time of baking a cheesecake and I have to say that it was THE recipe to try!!!!! M glad I followed this one!! Thank you!
Hey what tin size did you use?
*says you need a springform pan*
(i dont have one)
aight imma head out
Clotted cream makes cheesecake even more amazing.
I'm glad you didn't put crack in: it's addictive enough as it is.
Yall just a tip for less work for that water thing:
Instead of doing all that stuff just put a *bowl* of water in the oven with the cheescake. This way it’s easier and results are the same. I always do it like this. Edit months later: Dont use any porcelain or glass bowl. It must be resistant to oven. Sorry for any misconceptions.
A bowl????
Lol i put it in a 280° F oven for (I think) 1 hr and 30 min and it turned out fine
Yes
Am I the only one who thinks her voice is relaxing
Pastry chef trick bake at 110c no need for water bath etc no cracks perfect every time
I tried this exact recipe and it turned out PERFECT!!!! Thanks.
hey😊 was it too sweet? i really want to make this but it seems like too much suger
@@anastasiaeiny5395 I bet you could get away with using less sugar. I used 2 cups like they say but you could probably get away with using only 1 cup or 1.5 cups. It was a tad on the supersweet side yes.
@@blondefire79 ok thank you 😊
@@anastasiaeiny5395 Can you let me know how it turns out? I want to make it again but with less sugar. Good luck!
@@blondefire79 i will let you know, I am going to make it tomorrow:)
I just made this cheesecake. I modify it. For the crust I skipped the sugar. Only crumble the gram crackers and butter. For the cream ingredients use 1 cup of "Monk Fruit Sugar" healthier. Did a blackberries and blueberries sauce. Still going to serve it with fresh berries. Turn out excellent. Use less sugar and use Monk Fruit Sugar.
This recipe is amazing, 100% recomended for the ones who where asking (add less sugar)
It’s too sweet
I’m makeing this right now 3/21/20 at 1:53.will let y’all know how it turns out.
i can see rachel and chandler killing each other for this one
I KNOOOWWWW!!!! 😂😂😂
I'd still eat this cheesecake, but I dont appreciate the lack of crust. Like, come on now!
It looks lovely, but far too thin of a base for me
Watching this stuff keeps me alive during Ramadan
Try adding a bit of lemon and orange juice! I do this to my cheesecake and tastes so great!
That’s a great idea btw did you ever try raspberry purée