I made this for my fathers birthday because its his favorite dessert, he couldn't be happier, he even shared it with my neighbour she also loved it. Thank you Natasha! 🤗
I can't believe that after 3 years there are only a few likes on these videos Natasha is one of the best cooks I've seen on RUclips! Share it around, spread the word Thanks for great recipes Natasha 🌟
This is the very first cheesecake recipe I've ever learned about 7 or 8 yrs ago and everyone kept begging for it. Nice to see this vid again for a little throwback. Thanks Natasha!! I'm still a follower of your incredible channel. 🥰😊
I made this cheesecake two years ago,my mother and my two little sisters loves this !!!!!!! Thanks for sharing, Natasha !!!!!!!!!! Will you show us how to make no-bake mango cheesecake too ?
I've been making cheesecakes for a long time of different flavors and for me this is the first time I see someone making a cheesecake without a bain-marie. I believe that's why it got burnt on the edges. Using a bain-marie will keep the cake moist from top to bottom including the edges. If you gonna use a Springform pan, cover the outside of the pan with aluminum foil really good, starting from the bottom before adding the filling to prevent the hot water from making contact with it.
Hello Natasha...may I just say that I really enjoy your recipes and I've tried a few out always with great results. 😁 I'm not used to the texture of baked cheesecakes and I'm wondering if this cheesecake is heavy and stodgy to eat? The baked ones I have tried at coffee shops are always heavy and thick to eat which isn't a good sensation in my mouth.. hehe ! (I make refrigerated cheesecakes frequently and I'm used to their light, airy creaminess) Thank you in advance. Maria xx
Natashas Kitchen I wanted to thank you for sharing the recipe. I love it! It's the best cheesecake I've ever tasted and I don't even make it with the Named City Cheese because here it's like crazy expensive. I've been wondering how would it be to make a smaller version of the cake? I find it to be huge and don't really want to make such a large cake all the time. How would it be to make maybe half of it? Or for mini cheesecakes? How much time should I cook it? Thanks!!
You'd have to do an experiment with half the recipe - or your could freeze individual slices that don't get eaten. I tried making mini-cheesecakes (in a muffin pan) and they didn't work out with this recipe.
Hi Natasha. I hope you are well. Could help me with a especific ingredient: sour crem. Here in Brazil doesn´t have this ingredients, can I change for other? Thanks
Hello there. I'm kinda new to the kitchen, and I plan to make this for a good friend of mine. I don't have the big electric mixer like yours in the video, can I use a handheld electronic mixer instead? Thanks :)
@@Natashaskitchen you have one now! I just watched all of your cheesecake videos 😂 You’ve learned some good tips and tricks since this video. Your newest one is picture perfect!
What are the different types of cheesecakes? One type seems "flat". I like the fluffy type better. Looks like you make FLUFFY. Looks FABULOUS! Lol...not that I would say no to ANY cheesecake. My friend made me one with Chessman Cookie crust because I hate graham crackers. DELICIOUS!
This cheesecake looks very good ... it looks like cutting through chedder cheese when you made a slice, which is what I'm after! I have one question though ... this somehow never gets mentioned in recipe videos from the US, but here in germany we usualy bake most of the cakes with air circulation. What would I need to use for such a recipe? top- or bottom heat? or both? or with circulating air aswell? I hope you can help me :) Regards
I haven't tried baking this in a convection oven so I can't give you exact baking times with the convection setting. My oven heats from the top and bottom just on the regular bake setting.
Hi Oksana, be sure to let it cool completely in the refrigerator overnight before removing from the pan. I have more detailed instructions in the blog post (linked in the description above).
Hi Natasha...Your recipe are always on top.I have tried one of them...I took the pic and I guess one day I’ll send it to you....thank you and God bless you♥️♥️♥️
For the topping, can the same be done with strawberries? And must the fruits be frozen? Also, I found this really helpful. It was what I was looking for ^v^
Hi Natasha I constantly backing your banana bread and apple cake always perfect I will try cheesecake what cream cheese you use . And how many ounces Moore - less. Please let me know Thank you Izabele
Couple suggestions Use a flat base mug or glass to flatten your biscuit crust. a rounded spoons can make it uneven base. Use a plastic, NOT metal, knife spatula to release cake from your baking pan. Metal will damage the pan sides.
This video is so impressive. For instance, why is the cream cheese mixture like this after when it is in the oven? Because I went like, "What is that?"
The recipe looks great! But after adding 7 eggs my batter was not that thick and velvety. It was pretty thin and watery:( I wasn't sure what to do and added some flour. Natasha, is there any other ways to fix it?
This was the most delicious cheesecake that I have ever tried! And it tasted even better knowing that I made it all on my own with homemade ingredients. Thank you Natasha!
Omg will my chessecake bake ok it was creamy on top but as I scrape the bottom of my mixer there was clumps in my chessecake as I pour in springform...will it still come out ok
@@Natashaskitchen it came out still good but it cracked cause to much air in it....from trying to smooth it out...but trail and error will make perfect. Ty for your response
Can i bake it at 425 for 15 min. because i don't think my springform pan is meant for so high temperature. I would also like my cheesecake not to turn so dark. Should i adjust the baking time?
hi ms. natasha,i love watching your video..i'm a new subscriber from the philippines.. i just got my first oven as a present,and the first thing i want to bake is your cheese cake..just want to ask ma'am,why didn't you use the bain marie technique?but you still got the perfect cheese cake.
i don't have corn starch so would all purpose flour work??? i have someone coming over tomorrow and thought i had all the ingredients for the topping but apparently i didn't. so PLEASE REPLY ASAP
Hey Natasha I’ve made this recipe many times and it has always come out perfectly. But right now when I was making it, after the 15 minutes I turned my heat down to 225 for the hour and 5 minutes to open the oven to very pale and jiggly not even almost baked cheesecake :( this has never happened before did I do something wrong that I may have missed? I do not understand I’ve made this so many times because I love this recipe and am very bummed this happened
Hi natasha, I have made this recipe once but for some reason when I whip my cream cheese and add sugar, eggs and all other ingredients the mixture just gets liquidity and not light and fluffy. Could it be because I use non-dairy cream cheese?
🖨PRINT THIS RECIPE: natashaskitchen.com/best-cheesecake-with-blueberry-topping/
Can I substitute sour cream with yogurt?
Perfect but how can v mke in small quantity
Thank you I messed up my water bath. Lol some water got into my cheesecake :(
The kitchen transition 7 years ago to present is just... ❤️
9 yrs later...new home and gorgeoous Kitchen with best videos!
I LOVED the uncommercialized version of you and your presentation!
Thank you!
Made your cheesecake a few days ago. It was a hit! 2 people said it was the best cheesecake they ever had! Thanks!
I'm so glad you all enjoyed this recipe!!
I made this for my fathers birthday because its his favorite dessert, he couldn't be happier, he even shared it with my neighbour she also loved it. Thank you Natasha! 🤗
Love it and glad it was a hit!
I can't believe that after 3 years there are only a few likes on these videos Natasha is one of the best cooks I've seen on RUclips!
Share it around, spread the word
Thanks for great recipes Natasha 🌟
Thank you so much
Love how you give detailed ingredients! You're awesome!!
i seen a few on how to make cheesecake and blueberry topping and this was by far the best one i seen.
EASY TO MAKE LOOKS DELICIOUS THANK YOU MISS NATASHA
I love coming across older videos. Thank you for continue on with your Vblog adventures.
You’re welcome! Thank you for watching.
OMG! Looks amazingly delicious, and smooth. Thanks for sharing! One of my favorite desserts.
Wow! What an amazing view to see how much you have progressed. Your cherry cheesecake is nothing compared to this one!
I’m glad you loved this and yes it’s a level up! ❤️
This cheesecake turned out so well. I made it for Easter and everybody loved it!
You are absolutely one amazing and talented young lady.
Thanks😊
I tried your cheese cake it really looks like it is New York cheesecake it's so moist and creamy thank you Natasha
This is the very first cheesecake recipe I've ever learned about 7 or 8 yrs ago and everyone kept begging for it. Nice to see this vid again for a little throwback. Thanks Natasha!! I'm still a follower of your incredible channel. 🥰😊
I'm so glad you loved it! I appreciate all the love and support. Thank you!
Hi Natasha this is the best cheese cake recipe ever and I love it thank s for making this recipe and I will make it definitely
Hi which one is better the recipe with cherry sauce or this one?
I made this cheesecake two years ago,my mother and my two little sisters loves this !!!!!!! Thanks for sharing, Natasha !!!!!!!!!! Will you show us how to make no-bake mango cheesecake too ?
You are so welcome! Thank you for the recipes suggestion
Love her chill personality here.. 😍
I can feel the love 🥰
Making this now and it is amazingly good! My new go to for homemade cheesecake ❤️
Love it! Thanks for sharing that with us.
Ahhh young Natasha!!! ❤ Love your recipes. My family does too.
I’m happy to hear that!
I've been making cheesecakes for a long time of different flavors and for me this is the first time I see someone making a cheesecake without a bain-marie. I believe that's why it got burnt on the edges. Using a bain-marie will keep the cake moist from top to bottom including the edges. If you gonna use a Springform pan, cover the outside of the pan with aluminum foil really good, starting from the bottom before adding the filling to prevent the hot water from making contact with it.
Whoa. What a transition!
Look so yum
I just ate it and it is amazing..I love it
Glad to hear that!
Looks Scrumptious!
And it's super yummy too 😊
Just made it and it cracked 😭 I will be covering it with the blueberry topping. Looks delicious either way. You're amazing. Thank you!
Oh no.. howd it crack? Will be making this Saturday
omg i just tried this recipe and i couldn't be happier!! its my first time cheesecake recipe btw..
Fantastic! Great job to you ❤️
Hello Natasha! Thank you for sharing your amazing recipes :-)
You are very welcome and thank you for watching 😀
Super delicious !!! Thanks,!!!
Hi Natasha love3 your recipes! I just have a question, what are the measurements for a 10inch pan??
That cake was pretty!
This video is so cute. It's amazing to see how far you have come Natasha 👏👏👏❤️
Hello Robin, thanks for your support ❤️
Супер классный рецепт спасибо!
Hello Natasha...may I just say that I really enjoy your recipes and I've tried a few out always with great results. 😁 I'm not used to the texture of baked cheesecakes and I'm wondering if this cheesecake is heavy and stodgy to eat? The baked ones I have tried at coffee shops are always heavy and thick to eat which isn't a good sensation in my mouth.. hehe ! (I make refrigerated cheesecakes frequently and I'm used to their light, airy creaminess)
Thank you in advance.
Maria xx
Love it! Can't wait to make it!
I love your shows!! Thanks.
Thanks for watching!
You are blessing !!!
Looks so good the best cheese cake I seen on RUclips
thank you for the compliment and for watching our videos 😀
Isn't this a little burnt?
Natashas Kitchen I wanted to thank you for sharing the recipe. I love it! It's the best cheesecake I've ever tasted and I don't even make it with the Named City Cheese because here it's like crazy expensive. I've been wondering how would it be to make a smaller version of the cake? I find it to be huge and don't really want to make such a large cake all the time. How would it be to make maybe half of it? Or for mini cheesecakes? How much time should I cook it? Thanks!!
You'd have to do an experiment with half the recipe - or your could freeze individual slices that don't get eaten. I tried making mini-cheesecakes (in a muffin pan) and they didn't work out with this recipe.
Please make a Cotton soft sponge cake!!! Your recipes are perfect just.
The blueberry crumb was Hitt
Thanks! Have you already seen this? natashaskitchen.com/easy-sponge-cake-genoise/
Shum e mir Natasha 😍😍😍😍👋🏻👋🏻❤❤❤❤❤
Hi Natasha. I hope you are well. Could help me with a especific ingredient: sour crem. Here in Brazil doesn´t have this ingredients, can I change for other? Thanks
You may try plain Greek Yogurt
Hello there. I'm kinda new to the kitchen, and I plan to make this for a good friend of mine. I don't have the big electric mixer like yours in the video, can I use a handheld electronic mixer instead? Thanks :)
Yes, you can.
Yummm..gonna make this asap!
Thx so much for the recipe!! Gonna have to make this soon.
Watching this vid today you have come so far but still the same person and that makes me like you even more!
Oh my goodness another great recipe one of my favorites cheesecake 👍
My fave ever. 😋😋😋😍👍❤️💞
🇵🇭 in 🇰🇼 is 👀
nice and easy.. thanks!!
good chef.Thanks!
Hi, was wondering if you could do a pana cotta..please... 😊
Can't wait to make this you are awesome
Hey Natasha. Would you have recipe for no bake blueberry cheesecake? Thank you.
Hello! Unfortunately I don't have a no bake recipe but I will keep your request in mind!
@@Natashaskitchen you have one now! I just watched all of your cheesecake videos 😂 You’ve learned some good tips and tricks since this video. Your newest one is picture perfect!
What are the different types of cheesecakes? One type seems "flat". I like the fluffy type better. Looks like you make FLUFFY. Looks FABULOUS! Lol...not that I would say no to ANY cheesecake. My friend made me one with Chessman Cookie crust because I hate graham crackers. DELICIOUS!
Glad you loved it!
I love love love your recipes.no fuss easy delish.
thanks :)) Australia .
Yum
This cheesecake looks very good ... it looks like cutting through chedder cheese when you made a slice, which is what I'm after!
I have one question though ... this somehow never gets mentioned in recipe videos from the US, but here in germany we usualy bake most of the cakes with air circulation. What would I need to use for such a recipe? top- or bottom heat? or both? or with circulating air aswell?
I hope you can help me :)
Regards
I haven't tried baking this in a convection oven so I can't give you exact baking times with the convection setting. My oven heats from the top and bottom just on the regular bake setting.
breaKdownINC I have had a convection oven, normally we would cut the baking time in half and check on it regularly.
Nice
👌👌👌😍😍Lipo bravo bravooooo
Thanks, so easy to follow and easy recipe and pretty hair to look at. I just made it and I'm so proud. lol
yay so glad you enjoyed it!
Darun
Hi natasha... i love your cheesecake recipe.. may i ask if i make it for cupcake pans, how many degrees and time should i use? Thank u in advance...
should i remove the cake from the spring form before of after cooling it?
Hi Oksana, be sure to let it cool completely in the refrigerator overnight before removing from the pan. I have more detailed instructions in the blog post (linked in the description above).
Hi Natasha...Your recipe are always on top.I have tried one of them...I took the pic and I guess one day I’ll send it to you....thank you and God bless you♥️♥️♥️
thank you for the wonderful review and for making the recipe 😀
I love cheesecake ❤
thank you Bob, blueberry topping takes it to the next level 😋
@@Natashaskitchen it most certainly does and it's the best. ❤❤
No wonder she blew up. Even back then her videos were super good.
Cheesecake is my favorite dessert.
And it's easier to make than most people think ;)
Really? Thank U. :)
I don't have that kind of opening tray, can I use glass one or regular pan without opening
Hi Natasha, can I use fresh blueberries for this recipe instead of frozen ones? I’m making this for my mom’s birthday next week!! :)))
I imagine that would work too
For the topping, can the same be done with strawberries? And must the fruits be frozen? Also, I found this really helpful. It was what I was looking for ^v^
Hi Natasha. I love alllllll your cooking. More dessert plsssssss
Blueberries are my favorite
You will love this blueberry topping!
Great
Hi natasha i m from india plz tell the substitute of eggs as i dont eat eggs
yes please with extra blueberry topping
Hi Natasha I constantly backing your banana bread and apple cake always perfect I will try cheesecake what cream cheese you use . And how many ounces Moore - less. Please let me know Thank you Izabele
Izabela, I have picture of the cream cheese here - natashaskitchen.com/best-cheesecake-with-blueberry-topping/
My Mom’s favorite Recipe 👩🏼🦱
Very nice. 👌
Im making the topping now. I did not have the corn starch and used a little cream of tartar. Will that work for thickening?
Couple suggestions
Use a flat base mug or glass to flatten your biscuit crust. a rounded spoons can make it uneven base.
Use a plastic, NOT metal, knife spatula to release cake from your baking pan. Metal will damage the pan sides.
Thank you for the suggestions Andy, you are absolutely correct 😀. I got myself a plastic spatula to release the cake since than.
Mam can i do the mixing with a whisker as i don't have hand mixer
Hi Natasha! Can I use less sugar? We like things less sweet😊
I haven’t tried that to advise. You can check out the comments below the recipe card if others have tried that already
This video is so impressive. For instance, why is the cream cheese mixture like this after when it is in the oven? Because I went like, "What is that?"
The recipe looks great! But after adding 7 eggs my batter was not that thick and velvety. It was pretty thin and watery:( I wasn't sure what to do and added some flour. Natasha, is there any other ways to fix it?
Can't wait to make this!!!
I hope you LOVE it!
This was the most delicious cheesecake that I have ever tried! And it tasted even better knowing that I made it all on my own with homemade ingredients. Thank you Natasha!
Omg will my chessecake bake ok it was creamy on top but as I scrape the bottom of my mixer there was clumps in my chessecake as I pour in springform...will it still come out ok
I hope so, next time just make sure half way through to use a spatula and get all that goodness stuck to the bottom. Let me know how it turns out
@@Natashaskitchen it came out still good but it cracked cause to much air in it....from trying to smooth it out...but trail and error will make perfect. Ty for your response
Can i bake it at 425 for 15 min. because i don't think my springform pan is meant for so high temperature. I would also like my cheesecake not to turn so dark. Should i adjust the baking time?
Luminelle o cheesecake is made at lower temperature not 425degrees.
hi ms. natasha,i love watching your video..i'm a new subscriber from the philippines.. i just got my first oven as a present,and the first thing i want to bake is your cheese cake..just want to ask ma'am,why didn't you use the bain marie technique?but you still got the perfect cheese cake.
Just want to ask what if i dont have sour cream, is there any option?
Ca you make a tropical cake please
i don't have corn starch so would all purpose flour work??? i have someone coming over tomorrow and thought i had all the ingredients for the topping but apparently i didn't. so PLEASE REPLY ASAP
Nevin Kuruvilla I haven't tried with flour so can't really recommend this option without trying it myself.
ok thanks
Hi Natasha can I use fresh blueberries
Hi Laura, we love the topping with the blueberry sauce but I don't see why not.
I happy for you, you feel much more confident in your newer stuff ^^ more at ease with the camera ^^ tho this was still an excellent video HowTo ^^
Thanks for your wonderful observation 😊
Can I use raspberries instead
Hi Victoria, yes that would work but keep in mind raspberries break apart easier so stir gently.
Can I use yoghurt instead of sour cream?
Hey Natasha I’ve made this recipe many times and it has always come out perfectly. But right now when I was making it, after the 15 minutes I turned my heat down to 225 for the hour and 5 minutes to open the oven to very pale and jiggly not even almost baked cheesecake :( this has never happened before did I do something wrong that I may have missed? I do not understand I’ve made this so many times because I love this recipe and am very bummed this happened
i love your vids
and we have the same sour cream brand! what a coincidence!
That's nice - it's a great brand. 😊
Hi natasha can I change sour cream to buttermilk?
without trying first, I can't make a recommendation
Hi natasha, I have made this recipe once but for some reason when I whip my cream cheese and add sugar, eggs and all other ingredients the mixture just gets liquidity and not light and fluffy. Could it be because I use non-dairy cream cheese?
Hi Bracha, using non-dairy cream cheese is the reason. I'm sorry it did not turned out they way you hoped.