How to Make Perfect Cheesecake Without a Water Bath or Cracks
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- Опубликовано: 11 сен 2024
- In this video, we'll show you the secret to making perfect cheesecake without the hassle of a water bath or the worry of cracks. No more sunken centers or cracked tops, just creamy and delicious cheesecake every time. Follow our easy steps and tips for a foolproof cheesecake recipe that will impress your friends and family. Don't miss out on the chance to upgrade your cheesecake game, watch now! #Cheesecake #NoWaterBath #NoCracks #BakingTips #Dessert #cookinghacks
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INGREDIENTS
4 8oz packages regular cream cheese - room temperature
4 eggs - room temperature
2/3 cup heavy cream - room temperature
½ cup packed light brown sugar
1 tsp vanilla extract
½ tsp salt
Crust
1 ½ cups graham cracker crumbs
2 tbs brown sugar
½ cup walnuts
5 tbs melted unsalted butter
INSTRUCTIONS
1. Preheat oven to 350 degrees
2. In a food processor, add walnuts and process until ground (avoid making walnut butter)
3. In a bowl, add graham cracker crumbs, ground walnuts, brown sugar and melted butter. Combine.
4. Use bottom of springform to draw a circle on a piece of parchment paper. Cut the circle and place
onto the springform pan bottom. Add crust mixture. Press with hands or with the bottom of a
glass.
5. Bake for 6 minutes.
6. Remove from oven and let cool while preparing the custard
7. In a stand mixer, add cream cheese, brown sugar, salt, and vanilla.
8. Mix on medium speed until smooth and no lumps can be found.
9. On low speed add heavy cream and mix until combined.
10. On low speed, add eggs one at a time just until combined. Do not overmix. Or add eggs to a bowl
and mix with a form. Then, add to mixture, stirring until combined. *note: if you see air bubbles,
you can tap the mixing bowl on the counter several times to remove them.
11. Decrease oven temperature to 325 degrees
12. Cut more parchment to line springform sides. This will make it easier to remove.
13. Pour custard into springform pan.
14. Bake at 325 degrees for 40 minutes.
15. Turn oven off. Then, leave in oven for another 40 minutes.
16. Allow to cool for 10 minutes before unlatching springform collar.
17. Remove parchment from sides.
18. Allow to cool at room temperature for two hours before placing in the refrigerator to chill
completely.
19. When turning onto a plate or serving platter, the parchment lined bottom will come off easily
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Amazing video! thank you for sharing tips❤️. I just found your channel... I'm so excited. Looking forward to learning so much and surprising my family with new recipes. Ty. God bless you
Ty! 🙏🏾
Just found out your channel, going to make the peach cobbler looks delicious, keep up the good work 🌼 next will be the cheesecake 😊
I hope you enjoy it! Have a great Thanksgiving!
Hi, amazing video! Did you have the oven fan on at 325 degrees?
Great tips!❤
Great video! Making a cheesecake this weekend. What new temp and time would you recommend for a recipe that calls for 45mins at 400 degrees? It is a mango cheesecake with mango nectar incorporated in the batter:
Mango cheesecake sounds great! I haven’t baked one at 400 degrees, but I would follow the same process as this recipe.
Thank you Leo! One more follow up question if you don’t mind. I will follow the exact video then to do my cheesecake. Do you crack the over door open? Or just turn off the heat and leave it for another 40mins?
@@Pandering_equalsmoney I’d leave the door closed. Check at 25 minutes to see if the cheesecake is starting to get too brown. If so, crack the door.
Great video! Curious, do you let it cool before releasing from the pan? Refrigerate and then release? Curious
I let it cool before releasing from the pan
nicely done
Impressive. I've never been able to bake a cheesecake without it turning out dry and crumbly, except for once. The rest have gone straight out of the oven and into the trash. I've tried everything, double-checked to ensure the oven is heating correctly, room temp ingredients, hand mixing to avoid overdoing it. I've tried taking them out when the center is just barely jiggly, I've tried temp probing them to 150. Nothing seems to work. Perhaps cheesecakes just aren't my thing.
Try doing it this way and you’ll have more success. You’ve got this!
Wow! New sub here! I recently made Cheesecake on my page too and *your dish looks amazing!* Hope to stay connected! 😁
I’ll be sure to sub to you as well. Let’s stay connected!
For clarity, did you refrigerate it or was it ok to cut and serve after the 15 min cool down? Thanks for the recipe!
It’ll be ok to cut once it’s started to cool.
Amazing Video Sir!!
Thank you.
I just ruined a Butterscotch Cheesecake with a water bath...upon trying to remove from the metal bottom...it was runny and fell apart.
Funny...my recipe is 300 degrees for 90-95 minutes, 30 minutes extra for 30 minutes with oven off and 10 minutes with oven door cracked.
Yours is 325 for 40 minutes.
Can I alter it?
Thanks in advance!
90 minutes at 300 degrees seems like a long time. Mine is 40 minutes at 325 and 40 minutes with the oven turned off. Doing this has worked well for me.
Feel free to get creative and alter it!
I just made a cheesecake today and I baked mine for 1 hour at 300F, then I immediately turned off the oven and let it sit in the oven with the door closed for another hour. I’ve never used a water bath for my cheesecakes
Thank you❤️
You’re welcome! Thanks so much for watching! ❤️
You added 4 eggs? No extra egg whites?
No extra egg whites 😁
This could be a great recipe, but Please share the full recipe in the description or a real website that was not bought out by something else.
Thanks for letting me know about the website! I took the site down, but didn’t realize that the domain was hacked. I have posted the ingredients and instructions in the description.
325 for 40 minutes then turn it up to what? for 40 minutes?
The higher rim is due to no water bath.
You could have put the measurements in the description box 🤦♀️
That way he doesnt get traffic to his website. THINK!!
@@MB2.0 the website listed does not go to a recipe, it goes to some random sold out product that has nothing to do with baking.