This Insane Gourmet Cheesecake Recipe that ChatGPT created is amazing!
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- Опубликовано: 7 сен 2024
- Dive into the world of ultimate indulgence with my latest cooking adventure, where I take you through the step-by-step process of creating the most decadent cheesecake ever conceived! This isn't just any cheesecake; it's a culinary masterpiece combining rich flavors, luxurious textures, and a presentation that will leave your mouth watering. 🍰✨
In this video, I'll guide you through crafting a buttery graham cracker crust, a silky-smooth cream cheese filling, topped off with a luscious chocolate ganache, and homemade caramel sauce that drizzles down the sides in a cascade of golden deliciousness. We'll garnish this beauty with fresh berries, whipped cream, and a touch of edible gold leaf for that extra wow factor.
Whether you're a seasoned baker or new to the kitchen, this recipe is designed to impress. Perfect for special occasions, or when you simply want to treat yourself to something extraordinary, this cheesecake promises to deliver on flavor, texture, and sheer indulgence.
Ultimate Decadent Cheesecake Recipe
Crust:
2 cups graham cracker crumbs
1/2 cup unsalted butter, melted
1/4 cup granulated sugar
1 tsp ground cinnamon
Cheesecake Filling:
4 packages (8 oz each) cream cheese, room temperature
1 1/4 cups granulated sugar
1 cup heavy cream
4 large eggs
2 tsp vanilla extract
1 tbsp lemon zest
3 tbsp all-purpose flour
Chocolate Ganache Layer:
1 cup heavy cream
8 oz dark chocolate, chopped
1 tbsp unsalted butter, room temperature
Caramel Sauce:
1 cup granulated sugar
6 tbsp unsalted butter, cut into pieces
1/2 cup heavy cream
1 tsp sea salt
Toppings:
Fresh berries (strawberries, raspberries, blueberries)
Whipped cream
Edible gold leaf (optional for extra luxury)
Instructions:
Prepare the Crust:
Preheat your oven to 350°F (175°C).
Mix graham cracker crumbs, melted butter, sugar, and cinnamon until well combined.
Press the mixture into the bottom of a 9-inch springform pan, forming a firm, even layer.
Bake for 10 minutes, then let it cool while preparing the filling.
Make the Cheesecake Filling:
Reduce oven temperature to 325°F (160°C).
Beat the cream cheese and sugar in a large bowl until smooth and creamy.
Gradually blend in heavy cream, then mix in the eggs one at a time.
Stir in vanilla extract, lemon zest, and flour until just combined.
Pour the filling over the crust in the springform pan.
Bake for 55-60 minutes or until set but still slightly wobbly in the center.
Turn off the oven and leave the cheesecake inside with the door closed for 1 hour.
Remove from the oven and cool completely, then refrigerate for at least 4 hours or overnight.
Prepare the Chocolate Ganache:
Heat the heavy cream until it just begins to boil.
Pour over the chopped chocolate and let it sit for 2 minutes, then stir until smooth.
Stir in the butter until fully incorporated.
Spread the ganache over the chilled cheesecake and refrigerate until set.
Make the Caramel Sauce:
Melt the sugar in a saucepan over medium heat, stirring constantly with a wooden spoon.
Once fully melted, immediately add the butter and stir until melted.
Very slowly, drizzle in the heavy cream while stirring.
Allow the mixture to boil for 1 minute, then remove from heat and stir in the sea salt.
Let the caramel cool before drizzling over the cheesecake.
Final Assembly:
Garnish the cheesecake with fresh berries, dollops of whipped cream, and edible gold leaf if using.
Drizzle with the cooled caramel sauce just before serving.
This cheesecake combines a buttery graham crust, rich and creamy filling, indulgent chocolate ganache, and a homemade salted caramel sauce, all topped with fresh berries and whipped cream. It's a decadent, show-stopping dessert that's sure to wow your guests! Enjoy!
Unless you're working at a 5 star restaurant, cooking should be fun. And Dave is definitely having fun. Doesn't matter what it looks like - as long as it tastes good. "Wow, this is sweet" (adds more whipping cream). Also, the comparison with hiding the ugly side of the Christmas tree was brilliant. Love your vids - you have found your calling.
Dave I am SO PROUD OF YOU. I’m a home baker. And cheesecake is not an easy dessert. You can be a pro at cheesecake & then next time it’s a disaster.
One little bit of advice to prevent cracking. Is to put your cheesecake in a hot water bath. Some ppl wrap the pan tightly in foil. I myself use a crockpot bag. Pull it up and put the springform pan in a larger pan of water. A couple inches worth. Also I’ve never sprayed my cheesecake pans. The crust is already greasy from the butter. And you take a butter knife along the edges to loosen the cake. Don’t rely on the time given in recipe. It usually takes 60-75 min. It should be a very slight jiggle. Your ganache was made perfectly. Yes they say let choc sit for a cpl min before stirring. However that won’t hurt anything if you stir it. And your caramel came out AMAZING. Don’t beat yourself up. Other than it not being 100% cooked. You were a rockstar with this recipe. And basically the cheesecake could still be eaten. The eggs in it were heated up enough to eat it. Great job
Dave, it came out incredible!! What a great job. Cheese cake is really difficult and for the first time I'd say you did really well.
Great attempt…it was a success. You got the chocolate ganache and the Carmel drizzle - that is rock start status. Also, nobody ever had their first cheese cake come out 100%.
I like the outdoor kitchen for these videos. That's a good idea.
If I'm following a recipe via RUclips video, I guarantee I'm watching the whole thing seven times in little ten second clips trying to remember what quantities of ingredients or whatever. I'd be shocked if you didn't have your laptop open while doing this. I'm jealous of the folksy and whimsical decals on yours 😉
Get a glass and use the base to push your crust out from the centre, usually you'll end up with a little bit of crust on the edges and the base won't be too thick (if that's the way you prefer it of course)
TY DAVE! YOU ARE AS OF NOW MY NUMBER 1 COOKER GUY ON RUclips & IN THE UNIVERSE YES. YOU MAKE ME SMILE♥🍰♥
Great job ! Next time unsnap the side of the spring form pan when it is finished, easier to take off.
No wonder I packed on the pounds. I used to eat cheese cake regularly as it's my favorite desert. Frozen strawberries and yummy! You did a great job Dave. YOU need to bake more often to get over the anxiety while baking BTW.
This was an ambitious recipe that you executed impressively well!
Your ganache looks great!!
Thank you for what you do. You deserve a lot more subscribers than you have now. Ignore the haters. Every youtube channel has trolls. Next person that tells you the laptop is unprofessional tell them to donate a teleprompter to you.
Protip, when you remove it from the pan, run a wet butter knife around the perimeter. After it's out of the pan use a wet spatula to smoothe the cheesecake. And also you could cut a lot of sweetness and calories by using 1/3 of the chocolate. I believe it should be just a thin layer, but I could be wrong.
Also with cheesecakes it's best to use a water bath, I'm not sure if you did or not. It's supposed to prevent cracks.
Appreciate your kindness! Thanks for the tips!
@@CookingWthDave any time man. I'm a new sub binge watching all of your videos
Great job! I love cheesecake too! For me baking is easier than cooking 👩🍳. Edit to add that the springform pan has a latch on the side that you open to release the pan side! 😂
You could have used a glass to push down the crust that's what I use and it works great
Tag is still on pan. You should wash them before first use.
Looking at that stove! 🤔
Great news I survived!
You did just fine. Looks yummy
YOU DID GREAT
Nice! Wish my hubby liked cheese cake.
Dave, you never stop surprising me❤❤
Makes me want to buy a spring form pan and make cheese cake.
Dave...it looks Really Delicious 😋
U could do the strawberries.. or Cherries... I'm gonna get ready & make a u tube recipe for the first time also.. Tuscan Chicken... LoL... 🙏 For me..
Wonder 🤔 instead of Carmel sauce ..how would melted peanut butter be? Keep up the great work..!!
You look like you’d be a pretty good reseller.
Love your videos!! But I do find it hilarious that you left the UPC sticker on your pan😂
Did you not wash it prior to first use? 🤔🧐
Anyway keep doing you. Great videos!!
That looks delicious. It takes a while to master cheesecake.
Looks good Dave.
You're singing while making confections definitely puts me in the mood of Willy Wonka's chocolate factory😊 you are so stinking cute!
I love that you often break into song while cooking….
Lol at a quick glance I thought it said cheessteak... lol
Oh my gosh you make me laugh. 😂 great video. Thank you.
Lol...this video made me laugh..."I don't know what I'm doing".
I ate toast like that too at my grandma's house, the cinnamon sugar she got was in like a "person shaker thing", like one of the people was like a soldier or something? Wondering if you had the same kind of cinnamon sugar shaker as we are the same age.
Looks great❤.. I make guanch after making homemade icecream it's sooo good 😋 and keep it in the fridge, best chocolate sauce ever
I always want to stir the sugar for caramel, but it does better if I don’t.
It looks and sounds delicious! For a better presentation, put the strawberries cut side down.
I love that you’re lactose intolerant but cheesecake is your favorite dessert. (I am also lactose, intolerant and cheese and ice cream are my favorite foods 😬)
Me too!
Baking is definitely much harder than cooking. I am really great at cooking savory food. I cooked by feel and all my other senses. I started cooking at 8 years old and had plenty of failures. In my adult life I have had very few failures. Due to the necessity of proper measuring, I don't tend to fare well in baking. Don't be ashamed, baking is hard. If you were able to follow a recipe and measure items exactly you have a huge head start on me, and I have many times been called a self-taught chef
Dave, I would definitely eat a slice of that cheesecake❤
Did you grow up in Ohio? I used to love cinnamon sugar on toast!! Truth be told, I still have a slice every now and again. It's pretty much a lazy way of having French toast.😋
To avoid overspray of Pam onto your work surface, open your dishwasher and place the pan on the door. Any overspray will get washed away the next time you run it.
Interesting idea! :)
Yum
Mmmmmmmm!
I keep talking to you.. ..lol don't touch it ..leave it alone .. lol too funny did you even unlock the sides?
Im constantly looking at my phone when cooking
I just love how chat your AI came up with your basic standard recipe==all hail Chat GPT P standing for Gen Zero
Hi Calli sweetheart, You are so adorable ❤😊
Hey Oh!!
You should have had your mom in this video to sample.
😂😂😂Don’t use generic chocolate chips. They don’t melt well… but just saying, I’d eat your cheese cake any day. 👍 🎉
Thanks for the tip!