▼Ingredients -English Ø18cm (7 inch) 120g biscuits 60g melted butter 400g cream cheese (Full fat) 120g granulated sugar 200g sour cream or 100g heavy cream + 100g yogurt 150ml heavy cream 2 eggs 2tbsp corn starch 1.5tbsp vanilla extract 1/4 lemon juice 200g raspberres 40g granulated sugar 1tbsp water Conversion guide 18 cm (7 inch) → 21 cm (8.2 inch) 1.5 times 180 ° C for 30 min, 150 ° C ”40 to 45 min”, then turning off the oven and wait for 60 min.
18 cm (7 inch) → 24 cm (9.4 inch) 2 times 180 ° C for 30 min, 150 ° C ”50 to 60 min”, then turning off the oven and wait for 60 min. 18 cm (7 inch) → 15 cm (6 inch) 0.66 to 0.7 times 180 ° C for 30 min, 150 ° C ”20 to 25 min”, then turning off the oven and wait for 60 min. ---------------------------------------------------------------------------------------------- -Français Ø18cm Biscuits 120g 60g de beurre fondu 400g de à cream cheese 30% de MG ( KIRI ou M&S Full Fat Soft Cheese) 120g de sucre 200 g de crème fraîche épaisse ou sour cream 150ml de crème liquide entière 2 oeufs 2 cuillères à soupe d'amidon de maïs 1,5 cuillère à soupe d'extrait de vanille 1/4 jus de citron 200g de framboises 40g de sucre cristallisé 1 cuillère à soupe d'eau ---------------------------------------------------------------------------------------------- -Español Ø18cm 120g de galletas 60g de margarina derretida 400 g de queso crema 120g de azucar blanca 200g de crema agria 150g de crema espesa 2 huevos 2 cucharadas de maizena 1 1/2 cucharada de vainilla 1/4 de jugo de limon 200g de frambuesas 40g de azúcar blanca y 1 cucharada de agua.
@Huseyin Ucar If you increase the ingredients, you also need to increase the baking time. For a 24 cm cake, I recommend baking at 180 ° C for 30 min, at 150 ° C ”50 to 60 min”, then turning off the oven and wait for 60 min.
@@tulienloitrinh it took longer than the video, but i noticed my mold was bigger. Mine did not get golden on top and it didn't crack. It is really good. Very different and particular taste. My daughter certainly loved it. Thanks
Made this cheesecake for my new year party. My husband who never thought any of my cooking is good said this is the best cheesecake he’s ever eaten & couldn’t stop eating, I’m so happy!
I was planning to make cheesecake since three months. Bought all ingredients and made a homemade sour cream. Today i Finally, found a courage to make it. When i put it in oven and pour the water, i felt i should add more water. Suddenly i received a very important call. Poor me, asked my helper to add more water. She poured it in a cake instead of tray. Rest you guys can feel what im going through...
Had a hard time converting it into cups (since every ingredient is different in cups) but here it goes 1 3/4 cups cream cheese (or 2 pack of 100g philadelphia cream cheese) 3/4 cup sour cream 1/2 cup and 1 tbsp sugar 2/3 cup heavy cream 1/4 cup butter (or 4 tbsp) 1.5 tbsp vanilla 2 eggs •Edit: since some of you mentioned in the comment that the conversion is incorrect. I m not sure why u said it but i can tell you that i have made this cheesecake countless times by following my measurements and it comes out DELICIOUS.
I've come back to this recipe for 3 years now, I make a big one for the whole family on special occasions. its never let me down. its the nicest cheesecake ive ever had and everyone agrees, I've never had a better one in any cafe or restaurant. its simply amazing.
1 cup crushed biscuits ¼ cup melted butter 1 ½ cups cream cheese ½ cup plus 1 tbsp sugar ¾ cup plus 2 tbsp sour cream ½ cup plus 2 tbsp heavy cream 2 eggs 2 tbsp cornstarch 1.5 tbsp vanilla 1 tsp lemon juice(optional) This is as close as I could get it.
After much research to make my first cheesecake ever I decided to try this recipe. Didn't feel comfortable with the water thing under the spring form so placed the water on a rack below the cheesecake rack. Well the result was the most amazing cheesecake ever. Made me look like a pro and my friends were amazed by the tingly taste and the richness of the mix. Thanks.
Mine’s in the oven right now. I’m excited. I’ll update you! EDIT: lol sorry it took 2 weeks to update y’all. This was the best cheesecake I’ve ever made. SO good. Everyone loved it
@@marytorrez5219 you can’t taste the lemon! I was curious too so I googled it... “It helps make the cake taste better, as it balances out the fatty and “cheesy” taste of the cream cheese. When lemon juice is combined with condensed milk, you get a thicker mixture, as the condensed milk reacts with the acidity of the lemon juice, causing the casein (a protein in milk) to curdle.”
IT’S AWESOME!!! My mom said, “this is better than the cakes I make!” And this is coming from me, an 11 year old girl who loves baking! Thanks SO much for the recipe, my family loves it!!! (Woah mom I’m famous now too hehe)
@@psychoctator2658 I'm 32 years old and had never made any kinds of cake in my life. But this video made me want to try. My first attempt to create a cake was a huge success! You should try :)
I tried this recipe today and omg! It’s so gooood! I changed heavy cream with full cream milk, sour cream with yogurt and it’s still amazing. Wow! Thank you!!
I followed this recipe with some slight modifications as my local supermarket didn't sell the same portion size: - 400g creamcheese → 360g Philly cream cheese - 200g sour cream → 150g sour cream - 120g granulated sugar → 15g Canderel Granular Sweetener (conversion rate in weight is 1/8 of sugar) - 20cm baking tin The cake turned out a bit shorter in height but still absolutely delicious and I'm obsessed! I'd recommend wrapping the cake tin in foil twice as mine ripped and the water entered the tin and soaked the biscuit base :( but after chilling it's not that noticeable. The recipe is very easy to follow, definitely should try!
I made this cheesecake yesterday for the very first time and we tried it today! It was the best cheesecake ever in my entire life. I didn’t put the lemon juice and sour cream, just the yogurt because we don’t like sour cheesecake and it came out so milky and a just a lil bit of sour taste. I’m gonna keep this recipe forever. Thank you! 🥹
I followed the recipe and had the same thoughts you did, but it did not turn out sour at all. It was the lightest welcome touch of freshness from the lemon.
Never went back to a recipe to comment but this one deserves it. Best cheesecake I ever ate and I eat them every occasion I get to. Made it 3 times!! If you want the brown top, make sure that the border of the pan you're cooking it in are not too high, else the top remains the same as the rests of the batter
I made the Cheesecake Cake with 1/4 measurement and it came out perfect. It was my first time making cheesecake. The instructions are so clear and accurate. Thank you so much for your recipe.
@@thabassumnaseer8454 As I mentioned I made 1/4 of the measurements, temperature was the same but the baking time was reduced as it is mentioned in the description of the video you would need to consider the your pan size too. Here are the details from the description. Conversion guide 18 cm (7 inch) → 21 cm (8.2 inch) Ingredients 1.5 times 180 ° C for 30 min, 150 ° C ”40 to 45 min”, then turning off the oven and wait for 60 min.
18 cm (7 inch) → 24 cm (9.4 inch) Ingredients 2 times 180 ° C for 30 min, 150 ° C ”50 to 60 min”, then turning off the oven and wait for 60 min. 18 cm (7 inch) → 15 cm (6 inch) Ingredients 0.66 to 0.7 times 180 ° C for 30 min, 150 ° C ”20 to 25 min”, then turning off the oven and wait for 60 min.
My younger brother made this for after Christmas dinner, and none of us can shut up about how good it was!! He doubled the recipe as we didn’t have the smaller pans so it is massive, but still absolutely perfect. 10/10 LOVE IT. I’d pay $15 for a slice at a restaurant that wasn’t half this good (*cough* Cheesecake Factory *cough*)
I tried this recipe. The results were amazing. This was my first cheese cake which I made. And everyone who was lucky enough to try it was amazed as to how I made this cheese cake!! Thank you
Made this today! Turned out great! I made just a couple changes to the recipe though: 18cm tin (we used 21 cm tin and baked at 350 for 30 mins, 300 for 20 mins, and rest in oven for 55 mins) Crust 120g graham crackers (1 and 1/2 cups) 60g melted butter (1/4 cup or 4 table spoons) 1.5 tbsp sugar Filling 400g room temperature cream cheese (Full fat) 120g granulated sugar (1/2 cup) 200g sour cream or 100g heavy cream + 100g yogurt (3/4 cup) (we used half heavy cream and half Greek yogurt) 150ml heavy cream (2/3 cup) 2 eggs 2tbsp corn starch 1.5tbsp vanilla extract 1/4 lemon juice 1. Preheat oven to 350 2. Add graham crackers, butter and sugar. Mix and pack into bottom of tin 3. Butter sides of tin so that you can stick on parchment paper lining to give smooth appearance to cake 4. Add one or 2 layers of foil around the tin to ensure no water gets in during the water bath 5. Bake the crust for 8-10 minutes, take out and let cool 6. Mix cream cheese and sugar until creamy 7. Add sour cream (we used heavy cream and Greek yogurt) and mix until combined 8. Add heavy cream and mix until combined 9. Add egg one at a time and mix until combined 10. Add vanilla extract and lemon juice and mix 11. Add mixture to cooled crust 12. Place tin in a roasting pan and fill about 2cm or so with boiling water (prevents cracking) 13. Bake at 350 for 30 minutes and then 300 for 30 minutes and then turn off the oven and let it cool in their for another hour. To check if it’s ready touch the top of the cake in the centre to make sure it is firm and no batter is getting on your finger. (I used a bigger tin so it cooked faster, we only did 30 mins at 350 and 20 mins at 300, and cooled in oven for 55 minutes) 14. Let cool in the fridge for 6 hours (we cooled it for 3-4 hours and it was fine) Berry sauce 1. Add berries (blackberries, blue berries, strawberries, raspberries) into a saucepan, add some lemon juice and some sugar. Bring to a boil and simmer until syrupy. Blend the mixture. Strain using a mesh strainer to take the seeds out
@@pattim173 I made this cake with raspberries and blueberries on it on my mother's birthday and she likes it a lot.i didn't use a water bath but I turn down the heat of the oven .I think water bath will be better.
i made it yesterday for a first time... my husband took out cheesecake from the form this morning and it looked like we just got it from the store. flavor was amazing, creamy and satisfying, it tasted better than new york cheese cake! we know, we tried every company in new york... plus, i couldn't believe how cheap and easy was it to make it!
The best cheesecake in the world! So tasty and creamy! Bravo!!! I made it yesterday for my name day and everyone who ate it told me a big “ Bravo” Merry Christmas from Greece!!!
Aqui esta la receta en español: 120g de galletas 60g de margarina derretida 400 g de queso crema 120g de azucar blanca 200g de crema agria 150g de crema espesa 2 huevos 2 cucharadas de maizena 1 1/2 cucharada de vainilla 1/4 de jugo de limon 200g de frambuesas 40g de azúcar blanca y 1 cucharada de agua.
I tried this and it was sooooo super delicious soft and just a fluff of cloud in my mouth especially with the framboise purée ahhh.... One of the best BEST cheesecakes I've ever tasted!
This was the first time that I try to make cheesecake… I was so afraid since I didn’t have corn starch but I took with ChatGPT advice of replacing 2 tbs of cornstarch with 4tbs all purpose flour and I added instead of 2 eggs to 3 eggs. Amazing amazing amazing taste so in love. Thank you so much for this recipe and wishing you all the best ❤️
It was my first time making cheesecake, so I was a bit scared. But I followed this recipe perfectly, only thing I changed was , I added 1 tbsp sugar extra to the batter and also a pinch of salt to balance the sweetness. It came out perfectly. Thank you for the recipe 😍
Thank you !! This is absolutely perfect and flawless recipe!! I made cheesecake twice using this recipe and every time I get a crack free, absolutely delicious melt in the mouth cheesecake with perfect balance of sweetness.
Yesss, this is it. Came out exactly like in your cover photo. I did not even bother with foiling and bath thing, I just put hot water under the spring form, basically my cake stands on the wire and water is on the bottom in the oven , it gave the same effect. I did 180 degree C for 37 minutes and 150degree for 55 minutes, I guess this also changes for different ovens. Everyone liked it, will use this recipe soon again. Thank you
There are so many recipes but trust me when I say this, this is the one you want to try out. Absolutely delicious cheesecake. The perfect amount of light and fluffy. Perfect.
This truly is the best cheesecake recipe ever. Followed every instruction and the result was perfection. I have never achieved such a beautiful brown colour on top of my cheesecakes before. I made a blueberry topping and it was delicious.
Me too! i've never got that colour on top, it looked pale instead.. but if i extend the baking time, it would crack :( Does anyone know how to achieve that beautiful brown colored top?😅
I made this recently for my daughter especially because she loves cheesecakes and she said it was the best one she tried! It has just the right amount of sweetness and the texture is so smooth, really worth gathering the ingredients!
This is the best ever cheesecake. I have been making it for 2 years now and it’s the best! I usually glaze it with chocolate ganache and it tastes amazing! Thanks for such an outclass recipe 👌🏻
Go for it. I just made one today as a treat for myself. As it does not require flour, the ingredients should not be difficult to get despite the lockdown. Followed it once months ago and brought it to my office, everyone loved it.
@@flowerowl I live in New York, so its even more risky to go outside, especially to a supermarket. I don't have all of the ingredients in my house, and it isn't worth it to go outside. Thanks for sharing though! When the lockdown is over, this is probably the first thing I'm gonna make! :)
@@S.2004xx doesnt everyone? lmao :) Edit: I was saying if you meant you wanted to bake the cake, not if you live in NY. If this caused any confusion, sry about that! And yes, everyone wants to make this, Ive showed all my friends and none of them has said no!
This recipe is AMAZING I love baking and would always make cakes and stuff but never has my family responded this well to something I made. I have already made it 3 times and It’s been barely 2 weeks since the first one 😂 EDIT: its been about a month and a half since I made the first cheesecake and this is now my go-to dessert! I know the time needed for it is a little long and the ingredients are a little expensive but it is definitely worth it (I'm 13 btw so if I can do it you can too!) I usually make it a day in advance cuz I take rlly long to bake stuff and this cake usually takes me about 9 hours. ik that sounds like a long time but it rlly isn't, plus its worth the wait:) 1 hour for the actual batter and crust (including baking the crust) 2 hours for baking(I don't rlly follow this vid's baking instructions but I follow the recipe) and at least 6 hours to be refrigerated if you're contemplating wether or not to make it, trust me when I say you won't regret it ;)
Also 13 well at least now not 2 years ago and I’ve made this 6 times even one time with a 9 inch pan and it is amazing. Like it a lot better than cheesecake factories with a nice blueberry sauce which just goes so well with it. Amazing recipe.
Both the video and the recipe is a work of art! This is by far the best cheesecake I've ever made or eaten! I didn't have cornstarch, so I substituted with vanilla pudding, and it turned out amazing. Thank you!!!
Wait. what?! your brain said to you that vanilla pudding was a suitable substitute for corn starch, you substituted a thickening powder with pudding, LOL
@@bobmarley2140 Perhaps you misunderstood, I meant instant pudding, the powdered kind. It's basically flavored starch, so probably the best substitute if you're missing the starch.
@@AstralAmulet Apologies when you said vanilla pudding i envisioned someone putting in actual vanilla pudding and it was driving me crazy lol i too made this and it was very nice
For all my US people: 120 grams of biscuit: 16 ginger snap cookies (used about 30 bigger pan)((may differ depending on cookie used)) 60 grams melted butter: each 16 cookies was about 1/4 cup of butter so I used 1/2 400 grams of cream cheese: about two packs of cream cheese and specific 1 7/8 120 grams of sugar: half a cup 200 grams sour cream: used 6 tablespoons 150 ml heavy cream: about 2/3 2 eggs 2 tablespoon cornstarch 1.5 tablespoon vanilla extract (like 2) 1/4 lemon juice from lemon Raspberry jam stuff: Handful of raspberries Sugar to taste Tablespoon of water Whipped cream from scratch: One cup heavy cream About one tablespoon of cornstarch 3 ish tablespoon of sugar (to taste) (Or powder sugar w/o cornstarch added) Now whip like a champ (Make sure everything room temp needed) 1. Crush cookies you’d like to use, then melt some butter and incorporate it. Spread it at the bottom of your cake pan and make sure to pat down hard with something flat (I used a spoon and my measuring cup). Butter the sides of your cake pan and add some parchment paper around it and also some tinfoil on the outside of the cake pan. 2. Get your room temp cream cheese, add sugar and stir until well combined. 3. Add your sour cream and stir until well combined. 4. Add your heavy cream and stir until well combined. 5. Crack your two eggs and stir until well combined. 6. Add your cornstarch, stir until well combined and then your vanilla extract. 7. Get a lemon and squeeze over, stir until well combined. 8. Place filling in cake pan, make sure to even the top nicely :) 9. Put a pan in the oven under cake pan and then boil some water, place boiled water in pan about to one inch high 10. Bake at 350* for 30 minutes 11. Reduce oven to 300* bake for another 30 minutes 12. Turn oven off and leave cheesecake for one hour (DO NOT OPEN OVEN) 13. Let it cool in the fridge overnight :) 14. Finished!
@@priyanshishah3678 yeah I just added it extra on the side, just as good without, and sorry I’m not sure abt the eggs, maybe you can substitute it with something else 🤷
This has been my go to recipe for cheesecake for the past few years- I recently did a version where I used full fat goat cheese in place of the sour cream, replacing the sugar with monkfruit (ground superfine) the result is incredible- thicker, tangier and sugarfee without anyone knowing! I found that parbaking the crumb and not using the water bath had a better result
I just tried this recipe and since i couldnt get sour cream I used yoghurt+heavy cream instead and it was still fantastic. Best cheesecake I’ve ever had, I must have eaten 4 slices in one sitting. Thank you for this wonderful recipe and your videos are beautifully shot and edited too❤️❤️
NOTaVEGAN i used a 7 inch pan and the recipe was enough to bake 2 cheesecake. The only thing i would say that you should pre-bake the crust cauz my friend said it was a bit soft
1 3/4 cups cream cheese (or 2 8oz Philadelphia cream cheese) 3/4 cup and 1 tbsp sour cream 1/2 cup and 1 tbsp sugar 2/3 cup (150ml) heavy cream 1/4 cup butter (or 4 tbsp) 1.5 tbsp vanilla 2 eggs 2 tbsp cornstarch A little squeeze of lemon 1/2 tsp lemon zest
I made this cheesecake and I had only one problem ..., it was too DELICIOUS this is the best cheesecake I've ever had And every one told me the same thing. It's P.E.R.F.E.C.T.I.O.N
I have made this recipe twice now and I CAN attest to the fact that this perfect each time. Its so amazing how everything comes together and i have never used another cheesecake recipe ever again. The only thing i would recommomend is to cook it a little longer but that is it. It is perfect and it is literally a gem. Thank YOU Emojoie
Thank you thank you thank you sooooo much for this recipe!! I made this yesterday with homemade cream cheese and sour yogurt instead of sour cream and it still came out absolutely beautiful, and tasted like the real deal!! ♥️♥️
Okay! So I made this cheesecake yesterday with quite a lot of substitution and it turned out just like any normal cheesecake. So I didn't have cream cheese, which I made on my own by the recipes shown online. Secondly, I didn't have sour cream so I used normal yoghurt. Also I cooked this on a regular stovetop with the cooling instructions as given and it was crack free. Although it didn't receive as much colour. It's taste and texture were good. :) Hope that helps for those who don't have a working oven and the correct ingredients for the recipe. Also the recipe says to use heavy cream and I used 25 percent cream coz that's all I had!
@@Alana_S924 Hey. I added some boiling water to a large pot, to which at the bottom of the pot, I placed a wire rack so that the utensil in which the cheesecake is baked is elevated. Also the pot was placed on a frying pan to avoid direct heat. Make sure your burner is at the lowest flame. When you cover the pot with a lid, after sometime you may notice some droplets of water on the cake. At the end of baking, take a paper towel and let it absorb the water! Let it cool as per the instructions in the video!
I have made cheesecake with this recipe 3 times till now and every time it was divine. Thank you :) Edit: I baked the base for 10 mins at 180 for it to become firm and not too crumbly. Other than that, no changes to the recipe.
@@JimboJones99 I have made with sour cream as well as greek yogurt made at home. When I used lemon juice with them, it did become little sour but it was good nonetheless. I dont add too much.
Oh thanks for the feedback! I was looking if anyone has tried the recipe and how it's turned out, as I am looking to make it myself. The recipe is just so easy.
@@kevinreed69 I personally do not preheat as I'm afraid to burn my hand while pouring the boiling hot water 😂 so I just put it in with an additional 5-10min until it gets to temperature And yeah I use bottom et top heat
@Gladys Vasquez OMG IS THERE ANY WAY that you can help me convert the grams into tablespoons and all that other stuff I’m having a hard time figuring out the measurements LOL.
Mrs. JJ Hunt the first time I made it it did not get brown on top but the second time I used the exact measurements and the cooking time was just right. It was brown like the video.
If you didnt use hands to handle the cake what would you use? Whats the different between a mixer and a manual whisk? Its just time. Taste will be the same lol.
I made this today, and it was amazing. By far the best cheescake i have not only made but also eaten. I used a little extra cream cheese, heavy cream and sugar. Also ended up using a bigger springform pan and it still came out incredible. This is a keeper!
This is the best recipe on RUclips ! For the first time I made a great and delicious cheesecake even my baby daddy who said he doesn’t like cheesecake that much ate almost the whole cake 😂
C’est la première fois que je vois une vidéo culinaire aussi belle ! Le bruit naturel est tellement plus transcendant que des bavardages inutiles. La réalisation est parfaite ❤️💕💗💓💖💞
this recipe is sooo good, i made my first cheesecake with this recipe and it turned out like store-bought cheesecake! it has the perfect sweetness and sourness, but i had to oven it a little longer than the estimated time. Finally i can eat as many slices as i want!
I just took mine out and it’s still jiggly. How much longer did you put it in for? I followed exactly right but it looks like we’re the only ones who had to put it back in..
@@kayfaputinaya12 fudge! I put it in for another 20min at 150c I hope I didn’t over bake it 😬 do you think it’ll be fine? I’m hosting a dinner party tomorrow and thinking if I should buy a backup cake..
@@NaTa-bh8wb oh, i think i put my cheesecake in the oven for another 20 minutes too and it didnt over bake. Make sure to leave it in the turned off oven for another 2 hours or more until u cant feel the heat on ur bake pan and leave it in the fridge overnight. Hope your cheesecake come out great!
Literally took me by surprise. So good!!!! Mine was 18’ and I have to translate the measurements to cups or spoons which might not be as accurate as the video but it was a success!! Very recommended
THIS WAS THE BEST CHEESECAKE EVER. I doubled the recipe because my cake tin was bigger but man all my friends were amazed at how good this was! I also couldn't get a hold of corn starch and instead used corn flour but worked so perfectly. Thank you so much for sharing this recipe. It legit is the best new york cheesecake!
I have literally been all over this country for 62 years of my military life. Cheesecake is beyond my favorite dessert. So I have at least tasted well over (low balling my guess) 500 different places. I’m now nestled in the beautiful state of Kentucky but the one cheesecake that easily stands out is a place in Syracuse NY named Big MaMa’s Cheese cakes. Absolutely a phenomenal experience
HD, the texture, flavor, presentation (nothing like that frivolous crap that Cheesecake Factory presents) was a culinary masterpiece. I told the girl, literally kinda argued with her, that there was zero way she made that, honestly was believing that her cheese cakes were brought in from another area but she proved me wrong and I sincerely apologized. Wonderful girl, and extremely gifted & talented. I guess in music terms it would be The Beatles of music.
I find it so mesmerising to watch this , like being in a trance. It looked so good that I could almost lick the screen. I shall make this next time my daughter visits with my grandchildren, because if I make it now I will be tempted to eat it all. Thank you, it was super.
just made a 24cm cake (double the quantities on all ingredients). I replaced 100g of total 240g of granulated sugar with nativia natural sweetener (0.4 calories per serve). It turned out perfect. I think it might be ok even if I replace 2/3 of the sugar next time. Thank you for sharing the recipe.
If you’re scrolling comments to find out whether it’s a good recipe IT IS! Don’t look for anything else this is delicious I’ve made it several times family and friends love it However I cook for 45 min at 170 and 45 min at 150 And yes you must leave it in the oven 1 hour I love eating it plain but of course it’s so good with a fruit topping as un video Or You can put fresh strawberries and sugar and 2 tbs of water in a pan and cook for a few min Then mix in a blender You can regulate thickness to your liking and add a bit of lemon juice if you want
IaamKiinG If you put the corn starch There’s no reason why it shouldn’t come out good even if it isn’t as thick as it looks in the video Once it has cooked the way I said depending on your oven so about 45 min at 170 degrees and between 35 and 45 min at 150 You’ll know it’s ready when surface is light golden brown Then of course leave one hour in oven Then let it cool completely out f the oven it may take up to another hour Then put in fridge for at least 4 hours or more So you see it takes a long time for cooking and cooling but you’ll see result is good it will thicken in the process and become firm
Made this cake for Mother’s Day. Was really nice! although I made few mistakes but it’s still turn out to be good~ everyone is happy. Thank you for your sharing!
Within so many videos, recipes..... this one I used most and all people I shared admired and loved it. Thank you so much for this great cheese cake share.
This was my second time making this cheesecake and it is sooooooooo freaking good. My wife and kids just can't leave it alone. good thing I only make it 2 or three times a year.
I made this cake for my mom's birthday and she absolutely loved it. She asked me to make 2 more cakes, one for herself and one for my grandma who I'll be visiting soon 😁
I made this friday. Friday afternoon the texture wasn't right. I was looking for dense but it wasn't, however, when I had a piece Sunday the texture was perfect. I kept it in the fridge the entire time. And before the texture was right, it still had a good flavor so it was never bad. This was my experience. So, if you make this and the texture is light instead of thick, just wait a few days bcuz this is SO GOOD. Totally worth the wait. Also, I think my spring form pan is bigger then his bcuz my cake wasn't that tall.
@@susansimon9128 hm okay thank you, I did this cake right now and I don’t know what went wrong, but it’s like exploding 🤣 damn it, do you bake with top and bottom heat or surrounding heat? 😅
@@oOKeVinOo17 😂😂ok so for the first 30mins I put the heat from the bottom and the other 30mins ...I put the heat from the top. Make sure to keep an eye on it so it doesn't burn. It just has to be slightly golden brown on the top
First and foremost...everything must be room temperature...I don't add corn starch or lemon juice either....just vanilla....I don't do water bath....bake at 350 degrees 15 minutes then lower your temperature to 325 degrees for remainder of time...Leave in oven with door slightly ajar...I put a kitchen towel to keep open..for one hour...mine does not crack..chill at least 6 hours...awesome!!
▼Ingredients
-English
Ø18cm
(7 inch)
120g biscuits
60g melted butter
400g cream cheese (Full fat)
120g granulated sugar
200g sour cream or 100g heavy cream + 100g yogurt
150ml heavy cream
2 eggs
2tbsp corn starch
1.5tbsp vanilla extract
1/4 lemon juice
200g raspberres
40g granulated sugar
1tbsp water
Conversion guide
18 cm (7 inch) → 21 cm (8.2 inch) 1.5 times 180 ° C for 30 min, 150 ° C ”40 to 45 min”, then turning off the oven and wait for 60 min.
18 cm (7 inch) → 24 cm (9.4 inch) 2 times 180 ° C for 30 min, 150 ° C ”50 to 60 min”, then turning off the oven and wait for 60 min.
18 cm (7 inch) → 15 cm (6 inch) 0.66 to 0.7 times 180 ° C for 30 min, 150 ° C ”20 to 25 min”, then turning off the oven and wait for 60 min.
----------------------------------------------------------------------------------------------
-Français
Ø18cm
Biscuits 120g
60g de beurre fondu
400g de à cream cheese 30% de MG (
KIRI ou M&S Full Fat Soft Cheese)
120g de sucre
200 g de crème fraîche épaisse ou sour cream
150ml de crème liquide entière
2 oeufs
2 cuillères à soupe d'amidon de maïs
1,5 cuillère à soupe d'extrait de vanille
1/4 jus de citron
200g de framboises
40g de sucre cristallisé
1 cuillère à soupe d'eau
----------------------------------------------------------------------------------------------
-Español
Ø18cm
120g de galletas
60g de margarina derretida
400 g de queso crema
120g de azucar blanca
200g de crema agria
150g de crema espesa
2 huevos
2 cucharadas de maizena
1 1/2 cucharada de vainilla
1/4 de jugo de limon
200g de frambuesas
40g de azúcar blanca y 1 cucharada de agua.
----------------------------------------------------------------------------------------------
-日本語
ケーキ型１８㎝
ビスケット 120ｇ
溶かしバター 60ｇ
クリームチーズ 400ｇ
グラニュー糖 120ｇ
サワークリーム 200ｇ
又は 生クリーム100ｍｌとヨーグルト100ｇで代用可
生クリーム 150ｍｌ(植物性生クリーム不可)
卵 2個
コーンスターチ 大さじ2
バニラエクストラクト大さじ1.5 又はバニラエッセンス数滴
レモン汁 １/4個分
変換式
18cm→15cm 材料を0.66～0.7倍に 180 ° C で30分, 150 ° C で”20~25分 ”, オーブンをオフにして1時間
18cm→12cm 材料を0.5倍に 180 ° C で30分, 150 ° C で”15~20分 ”, オーブンをオフにして1時間
18cm →21cm 材料を1.5倍に 180 ° C で30分, 150 ° C で”40~45分 ”, オーブンをオフにして1時間
@Huseyin Ucar If you increase the ingredients, you also need to increase the baking time. For a 24 cm cake, I recommend baking at 180 ° C for 30 min, at 150 ° C ”50 to 60 min”, then turning off the oven and wait for 60 min.
EMOJOIE CUISINE dd
How tall the cake is? I want to make 8cm tall cake. Should I take cake model fi18cm and ingredients for 21cm?
Hi, I only have 9inches springform pan, what is the recommended cooking time? Thank you
Estupendo, lo haré ahora mismo , gracias a quien lo tradujo a español .
I tried this recipe and it was just perfect! If anyone's looking through comments to see if it's worth "wasting" your time/ingredients IT IS!
I want to try it, do we leave the cheese cake in the oven for another hour? I've never heard of this technique.
prettyboricuaec yes, i followed the instruction. It came out very nice and moist
@@nia9675 thanks, I'm going to try tomorrow.
@@prettyboricuaec this technique helps the cheese cake from cracking on the top
@@tulienloitrinh it took longer than the video, but i noticed my mold was bigger. Mine did not get golden on top and it didn't crack. It is really good. Very different and particular taste. My daughter certainly loved it. Thanks
Chandler and Rachel are so happy right now..
Oh my god I’m just watching that episode lol 😂 that is what brought me here
@@maimounadiallo5412 hi
Same thought ✋✋✋
I thought i was the only one , damnit
Lmbo!! 😅 I am literally watching that episode RIGHT NOW and I just paused it just to see how a cheesecake is made. lolol this comment made my night! 😂
Made this cheesecake for my new year party. My husband who never thought any of my cooking is good said this is the best cheesecake he’s ever eaten & couldn’t stop eating, I’m so happy!
It's delicious can't wait to make God bless you 🎉❤❤❤❤
Your husband is ungrateful
Or maybe he is a critic and she doesnt put any effort in her cooking. @@af3007
You are so lucky 😊
何度作ったか判らないくらい作ってます！差し上げた人皆に「スッゴイ美味しい！」と喜ばれ、作れば作るほど腕が上がりました！レシピ本買いましたよ。パンプキンプリンやミートローフ、スフレチーズケーキ、ローストビーフ、などなど沢山作っています。本当に有難う！
余熱は取りませんでした。動画と同じ温度設定にしました。中まで火が通っているかとても心配でしたが、問題無かったです。アルミホイルは大きめのサイズがよいです。小さいものを2枚重ねると天板のお湯がケーキの中に入り込んでしまいます。そこら辺のパティシエ何とかとかいうケーキ屋よりも美味しくできます。おススメです。
a pues si esta claro!
Yes
I was planning to make cheesecake since three months. Bought all ingredients and made a homemade sour cream. Today i Finally, found a courage to make it. When i put it in oven and pour the water, i felt i should add more water. Suddenly i received a very important call. Poor me, asked my helper to add more water. She poured it in a cake instead of tray. Rest you guys can feel what im going through...
So sad.
This is probably the saddest story I've ever heard.
hatice bashir I’m so sad for you :(
How to make sour cream?
Andrew_Atiny Lee I used yogurt instead and it came out so nice
Had a hard time converting it into cups (since every ingredient is different in cups) but here it goes
1 3/4 cups cream cheese (or 2 pack of 100g philadelphia cream cheese)
3/4 cup sour cream
1/2 cup and 1 tbsp sugar
2/3 cup heavy cream
1/4 cup butter (or 4 tbsp)
1.5 tbsp vanilla
2 eggs •Edit: since some of you mentioned in the comment that the conversion is incorrect. I m not sure why u said it but i can tell you that i have made this cheesecake countless times by following my measurements and it comes out DELICIOUS.
Musfira Khalid wow thanks!
Why there is no flour in the recipe please reply
Vishal Yadaa it’s called cheese cake for a reason. No flour needed
@@VY-zt3ph Also 2 Tablespoons of Cornstarch.
barb ryll So in chocolate cake only chocolate is added , no flour needed that’s why it is called chocolate cake ?
I've come back to this recipe for 3 years now, I make a big one for the whole family on special occasions. its never let me down. its the nicest cheesecake ive ever had and everyone agrees, I've never had a better one in any cafe or restaurant. its simply amazing.
do you add the yogurt or not?
Do you double the recipe?
1 cup crushed biscuits
¼ cup melted butter
1 ½ cups cream cheese
½ cup plus 1 tbsp sugar
¾ cup plus 2 tbsp sour cream
½ cup plus 2 tbsp heavy cream
2 eggs
2 tbsp cornstarch
1.5 tbsp vanilla
1 tsp lemon juice(optional)
This is as close as I could get it.
Thanks 😊
This makes it a lot more easy.
Thank You so much 🙏🏻
the ingredients are in the description
Thank you for providing these measurements!
Oh Thank God, you just made my day. Was having the worst time with conversions. :-)
After much research to make my first cheesecake ever I decided to try this recipe. Didn't feel comfortable with the water thing under the spring form so placed the water on a rack below the cheesecake rack. Well the result was the most amazing cheesecake ever. Made me look like a pro and my friends were amazed by the tingly taste and the richness of the mix. Thanks.
Use foil around the tin and then place it in the water bath
Hi where u from abdullah
Mine’s in the oven right now. I’m excited. I’ll update you! EDIT: lol sorry it took 2 weeks to update y’all. This was the best cheesecake I’ve ever made. SO good. Everyone loved it
Helloooo
can you taste the lemon? im very curious on why adding lemon
Mines not baking :/
@@marytorrez5219 you can’t taste the lemon! I was curious too so I googled it... “It helps make the cake taste better, as it balances out the fatty and “cheesy” taste of the cream cheese. When lemon juice is combined with condensed milk, you get a thicker mixture, as the condensed milk reacts with the acidity of the lemon juice, causing the casein (a protein in milk) to curdle.”
@@rabella3119 hmm I wonder why :/ do you have the same cake pan size and stuff?
People weren’t lying when they said this was the best baked cheesecake recipe, my family loved it too! Thank you for the recipe!✨🌸
IT’S AWESOME!!! My mom said, “this is better than the cakes I make!” And this is coming from me, an 11 year old girl who loves baking! Thanks SO much for the recipe, my family loves it!!!
(Woah mom I’m famous now too hehe)
Awww 💞❤ I agree though, this recipe is amazing.
Wait, 11 yo girl?! Im 21 and i havent made any cheesecake :( thanks to this talented girl
@@psychoctator2658 sameeee
That's wonderful!!
@@psychoctator2658 I'm 32 years old and had never made any kinds of cake in my life. But this video made me want to try. My first attempt to create a cake was a huge success! You should try :)
I tried this recipe today and omg! It’s so gooood! I changed heavy cream with full cream milk, sour cream with yogurt and it’s still amazing. Wow! Thank you!!
Anindya Santika Devi hey you put yogurt instead of sour cream right? Is that greek yogurt
I used regular one.
How much full cream milk did u add? 150ml as well?
did u preheat the oven?
Ayska Muumtaz ALWAYS preheat your oven
I followed this recipe with some slight modifications as my local supermarket didn't sell the same portion size:
- 400g creamcheese → 360g Philly cream cheese
- 200g sour cream → 150g sour cream
- 120g granulated sugar → 15g Canderel Granular Sweetener (conversion rate in weight is 1/8 of sugar)
- 20cm baking tin
The cake turned out a bit shorter in height but still absolutely delicious and I'm obsessed! I'd recommend wrapping the cake tin in foil twice as mine ripped and the water entered the tin and soaked the biscuit base :( but after chilling it's not that noticeable. The recipe is very easy to follow, definitely should try!
I made this cheesecake yesterday for the very first time and we tried it today! It was the best cheesecake ever in my entire life. I didn’t put the lemon juice and sour cream, just the yogurt because we don’t like sour cheesecake and it came out so milky and a just a lil bit of sour taste. I’m gonna keep this recipe forever. Thank you! 🥹
I followed the recipe and had the same thoughts you did, but it did not turn out sour at all. It was the lightest welcome touch of freshness from the lemon.
Never went back to a recipe to comment but this one deserves it. Best cheesecake I ever ate and I eat them every occasion I get to. Made it 3 times!! If you want the brown top, make sure that the border of the pan you're cooking it in are not too high, else the top remains the same as the rests of the batter
do you place it on the middle in the oven?
Same!
You might be able to torch it with one of those crème brûlée torches. I'm about to make it in a couple of days.
My 1st 3 times were like yours. On my 4th, I baked 180c for 40 mins, then 150c for 30 mins. It worked! 🎉
The visuals, the attention to aesthetic, the care you put into that cake... simply amazing. Thank you
I made the Cheesecake Cake with 1/4 measurement and it came out perfect. It was my first time making cheesecake. The instructions are so clear and accurate. Thank you so much for your recipe.
Did u follow the exact recipe and baking time and temperature?
@@thabassumnaseer8454 As I mentioned I made 1/4 of the measurements, temperature was the same but the baking time was reduced as it is mentioned in the description of the video you would need to consider the your pan size too. Here are the details from the description.
Conversion guide
18 cm (7 inch) → 21 cm (8.2 inch) Ingredients 1.5 times
180 ° C for 30 min, 150 ° C ”40 to 45 min”, then turning off the oven and wait for 60 min.
18 cm (7 inch) → 24 cm (9.4 inch) Ingredients 2 times
180 ° C for 30 min, 150 ° C ”50 to 60 min”, then turning off the oven and wait for 60 min.
18 cm (7 inch) → 15 cm (6 inch) Ingredients 0.66 to 0.7 times
180 ° C for 30 min, 150 ° C ”20 to 25 min”, then turning off the oven and wait for 60 min.
My younger brother made this for after Christmas dinner, and none of us can shut up about how good it was!! He doubled the recipe as we didn’t have the smaller pans so it is massive, but still absolutely perfect. 10/10 LOVE IT. I’d pay $15 for a slice at a restaurant that wasn’t half this good (*cough* Cheesecake Factory *cough*)
I tried this recipe. The results were amazing. This was my first cheese cake which I made. And everyone who was lucky enough to try it was amazed as to how I made this cheese cake!! Thank you
Does anyone know what the biscuits used are called?
@@solangenirere7005 graham crackers
Made this today! Turned out great! I made just a couple changes to the recipe though:
18cm tin (we used 21 cm tin and baked at 350 for 30 mins, 300 for 20 mins, and rest in oven for 55 mins)
Crust
120g graham crackers (1 and 1/2 cups)
60g melted butter (1/4 cup or 4 table spoons)
1.5 tbsp sugar
Filling
400g room temperature cream cheese (Full fat)
120g granulated sugar (1/2 cup)
200g sour cream or 100g heavy cream + 100g yogurt (3/4 cup) (we used half heavy cream and half Greek yogurt)
150ml heavy cream (2/3 cup)
2 eggs
2tbsp corn starch
1.5tbsp vanilla extract
1/4 lemon juice
1. Preheat oven to 350
2. Add graham crackers, butter and sugar. Mix and pack into bottom of tin
3. Butter sides of tin so that you can stick on parchment paper lining to give smooth appearance to cake
4. Add one or 2 layers of foil around the tin to ensure no water gets in during the water bath
5. Bake the crust for 8-10 minutes, take out and let cool
6. Mix cream cheese and sugar until creamy
7. Add sour cream (we used heavy cream and Greek yogurt) and mix until combined
8. Add heavy cream and mix until combined
9. Add egg one at a time and mix until combined
10. Add vanilla extract and lemon juice and mix
11. Add mixture to cooled crust
12. Place tin in a roasting pan and fill about 2cm or so with boiling water (prevents cracking)
13. Bake at 350 for 30 minutes and then 300 for 30 minutes and then turn off the oven and let it cool in their for another hour. To check if it’s ready touch the top of the cake in the centre to make sure it is firm and no batter is getting on your finger. (I used a bigger tin so it cooked faster, we only did 30 mins at 350 and 20 mins at 300, and cooled in oven for 55 minutes)
14. Let cool in the fridge for 6 hours (we cooled it for 3-4 hours and it was fine)
Berry sauce
1. Add berries (blackberries, blue berries, strawberries, raspberries) into a saucepan, add some lemon juice and some sugar. Bring to a boil and simmer until syrupy. Blend the mixture. Strain using a mesh strainer to take the seeds out
Can I dont fill boiling water in the pan?
@@denisechan841 the cheesecake will crack
@@pattim173 oh thanks much
@@pattim173 I made this cake with raspberries and blueberries on it on my mother's birthday and she likes it a lot.i didn't use a water bath but I turn down the heat of the oven .I think water bath will be better.
Hi, may i know u bake the cake with fan or no fan?
The natural sounds of ingredients falling to the the bowls made it more beautiful 😍
Hahaha true👌
Cringe
Asmr cringe
Aadi Shiha I actually hated it 😖
Sounded totally un-natural. I thought someone was practicing to be a foley artist.
120g biscuits ١٢٠ جم بسكويت
60g melted butter ٦٠ جم زبده مذابه
400g creamcheese ٤٠٠ جم جبنه كريمي
120g granulated sugar ١٢٠ جم سكر
200g sour cream ٢٠٠ جم كريمه حامضه
150ml heavy cream ١٥٠ كريمه خفق
2 eggs ٢ بيض
2tbsp corn starch ٢ ملعقه طعام نشا
1.5tbsp vanilla extract ١.٥ ملعقه طعام مستخلص فانيليا
1/4 lemon juice ربع عصير ليمونه
الصوص
200g raspberres ٢٠٠ جم توت احمر
40g granulated sugar ٤٠ جم سكر
1tbsp water ١ ملعقه طعام ماء
The Windermelon Window You're welcome
Hope Alshehri f
هااااااااايل
Its no New York cake . Cheesecake is GERMAN cake.
You are all shlongzuckers .
Hope Alshehri o
お母さんが突然これ作りたいと言って一緒に作りました。ばちぼこ美味かったですありがとうございます🥺生きてる喜びを感じました
there is something so soothing about listening to the sounds of the eggs cracking, the whisk, whisking, the milk pouring, etc... love love love xoxo
i made it yesterday for a first time... my husband took out cheesecake from the form this morning and it looked like we just got it from the store. flavor was amazing, creamy and satisfying, it tasted better than new york cheese cake! we know, we tried every company in new york... plus, i couldn't believe how cheap and easy was it to make it!
The best cheesecake in the world! So tasty and creamy! Bravo!!! I made it yesterday for my name day and everyone who ate it told me a big “ Bravo”
Merry Christmas from Greece!!!
Is it a mini cheese cake? I need ingredients for a 4-6 inch springform pan. I so want to use this recipe.
Aqui esta la receta en español:
120g de galletas
60g de margarina derretida
400 g de queso crema
120g de azucar blanca
200g de crema agria
150g de crema espesa
2 huevos
2 cucharadas de maizena
1 1/2 cucharada de vainilla
1/4 de jugo de limon
200g de frambuesas
40g de azúcar blanca y 1 cucharada de agua.
*Genial, yo la tengo parecida en mi canal pero haré esta. Gracias no entendía todo el inglés*
Gracias
Cuál es la crema espesa y la crema agria?
@@lizvalo8305 *haz la mía, es mucho más fácil* 💃💃💋
Gracias héroe sin capa.
I tried this and it was sooooo super delicious soft and just a fluff of cloud in my mouth especially with the framboise purée ahhh.... One of the best BEST cheesecakes I've ever tasted!
how many time you leave it in the oven ? now its one hour but still not finish
This was the first time that I try to make cheesecake… I was so afraid since I didn’t have corn starch but I took with ChatGPT advice of replacing 2 tbs of cornstarch with 4tbs all purpose flour and I added instead of 2 eggs to 3 eggs. Amazing amazing amazing taste so in love. Thank you so much for this recipe and wishing you all the best ❤️
It was my first time making cheesecake, so I was a bit scared. But I followed this recipe perfectly, only thing I changed was , I added 1 tbsp sugar extra to the batter and also a pinch of salt to balance the sweetness. It came out perfectly. Thank you for the recipe 😍
So you didn’t follow the recipe lol
@@franksindoneii5410 i mean i wouldnt really not call that following the recipe beta
Everything is so clean and with so much precision, I like this a lot
Thank you !! This is absolutely perfect and flawless recipe!! I made cheesecake twice using this recipe and every time I get a crack free, absolutely delicious melt in the mouth cheesecake with perfect balance of sweetness.
is it rich and creamy or light?
Could u send me a piece if u have;(
Yesss, this is it. Came out exactly like in your cover photo. I did not even bother with foiling and bath thing, I just put hot water under the spring form, basically my cake stands on the wire and water is on the bottom in the oven , it gave the same effect. I did 180 degree C for 37 minutes and 150degree for 55 minutes, I guess this also changes for different ovens. Everyone liked it, will use this recipe soon again. Thank you
There are so many recipes but trust me when I say this, this is the one you want to try out. Absolutely delicious cheesecake. The perfect amount of light and fluffy. Perfect.
This is the most satisfying video I have ever watched! You're an artist! Loved the sounds !
This truly is the best cheesecake recipe ever. Followed every instruction and the result was perfection. I have never achieved such a beautiful brown colour on top of my cheesecakes before. I made a blueberry topping and it was delicious.
Me too! i've never got that colour on top, it looked pale instead.. but if i extend the baking time, it would crack :(
Does anyone know how to achieve that beautiful brown colored top?😅
@@hahahihi5927 have you tried this recipe. I managed to get it by following the same bake time and temperature.
Wish i could share pictures.
@@lorraineg1155 did you preheat the oven or just put the cheesecake in and start the heat while it was in?
@@litzivc1765 you have to preheat the oven. I also did a water bath for the cake.
@@hahahihi5927 yes make sure your tin isn't too tall Bove the batter.
I made this recently for my daughter especially because she loves cheesecakes and she said it was the best one she tried! It has just the right amount of sweetness and the texture is so smooth, really worth gathering the ingredients!
This is the best ever cheesecake. I have been making it for 2 years now and it’s the best! I usually glaze it with chocolate ganache and it tastes amazing! Thanks for such an outclass recipe 👌🏻
what size pan do you use?
I use a 6 inch pan
Have you tried making hokaido cheese cake?
You are makin it for 2 years ? Isn't it ready yet? xD
Damian N no, I haven’t tried it.
This is hands down one of the most perfect youtube videos I've ever seen. Watching this in quarantine be like .............
@Mercy Took RUclips recommendations long enough.
Go for it. I just made one today as a treat for myself. As it does not require flour, the ingredients should not be difficult to get despite the lockdown. Followed it once months ago and brought it to my office, everyone loved it.
@@flowerowl I live in New York, so its even more risky to go outside, especially to a supermarket. I don't have all of the ingredients in my house, and it isn't worth it to go outside. Thanks for sharing though! When the lockdown is over, this is probably the first thing I'm gonna make! :)
@@S.2004xx doesnt everyone? lmao :)
Edit: I was saying if you meant you wanted to bake the cake, not if you live in NY. If this caused any confusion, sry about that! And yes, everyone wants to make this, Ive showed all my friends and none of them has said no!
i love it
This recipe is AMAZING I love baking and would always make cakes and stuff but never has my family responded this well to something I made. I have already made it 3 times and It’s been barely 2 weeks since the first one 😂
EDIT: its been about a month and a half since I made the first cheesecake and this is now my go-to dessert! I know the time needed for it is a little long and the ingredients are a little expensive but it is definitely worth it (I'm 13 btw so if I can do it you can too!)
I usually make it a day in advance cuz I take rlly long to bake stuff and this cake usually takes me about 9 hours. ik that sounds like a long time but it rlly isn't, plus its worth the wait:)
1 hour for the actual batter and crust (including baking the crust)
2 hours for baking(I don't rlly follow this vid's baking instructions but I follow the recipe)
and at least 6 hours to be refrigerated
if you're contemplating wether or not to make it, trust me when I say you won't regret it ;)
Did you baked your cheesecake on lower rack of oven?..in the video its a bit unclear...
@@ambreenzahid8188 all ovens are different but I use the top rack :)
Also 13 well at least now not 2 years ago and I’ve made this 6 times even one time with a 9 inch pan and it is amazing. Like it a lot better than cheesecake factories with a nice blueberry sauce which just goes so well with it. Amazing recipe.
主人の誕生日に作らせていただきました😊
チーズケーキが苦手な私でも美味しく召し上がることが出来ました
もちろん主人も大変喜んでおりました
ありがとうございます🤗💕
I made this cake yesterday for a dinner party and my guests absolutely loved it. Thanks for sharing your wonderful recipe.
Nada R hehehe your comment gave me the confidence to try and make it 😌 now ima go buy the stuff and make it now😭
I love how this recipe requires no stand mixer. Just a whisk and good, fresh ingredients. Gonna try it the moment i get the chance to.
Let us know how it goes
N Kemp its good..I already make it..n now im selling a new york cheesecake by this recipe..thanks to this channel..
Both the video and the recipe is a work of art!
This is by far the best cheesecake I've ever made or eaten!
I didn't have cornstarch, so I substituted with vanilla pudding, and it turned out amazing.
Thank you!!!
bonjour et ce que c est possible me donner la resette cvp
Wait. what?! your brain said to you that vanilla pudding was a suitable substitute for corn starch, you substituted a thickening powder with pudding, LOL
@@bobmarley2140
Perhaps you misunderstood, I meant instant pudding, the powdered kind. It's basically flavored starch, so probably the best substitute if you're missing the starch.
@@AstralAmulet Apologies when you said vanilla pudding i envisioned someone putting in actual vanilla pudding and it was driving me crazy lol i too made this and it was very nice
For all my US people:
120 grams of biscuit: 16 ginger snap cookies (used about 30 bigger pan)((may differ depending on cookie used))
60 grams melted butter: each 16 cookies was about 1/4 cup of butter so I used 1/2
400 grams of cream cheese: about two packs of cream cheese and specific 1 7/8
120 grams of sugar: half a cup
200 grams sour cream: used 6 tablespoons
150 ml heavy cream: about 2/3
2 eggs
2 tablespoon cornstarch
1.5 tablespoon vanilla extract (like 2)
1/4 lemon juice from lemon
Raspberry jam stuff:
Handful of raspberries
Sugar to taste
Tablespoon of water
Whipped cream from scratch:
One cup heavy cream
About one tablespoon of cornstarch
3 ish tablespoon of sugar (to taste)
(Or powder sugar w/o cornstarch added)
Now whip like a champ
(Make sure everything room temp needed)
1. Crush cookies you’d like to use, then melt some butter and incorporate it. Spread it at the bottom of your cake pan and make sure to pat down hard with something flat (I used a spoon and my measuring cup). Butter the sides of your cake pan and add some parchment paper around it and also some tinfoil on the outside of the cake pan.
2. Get your room temp cream cheese, add sugar and stir until well combined.
3. Add your sour cream and stir until well combined.
4. Add your heavy cream and stir until well combined.
5. Crack your two eggs and stir until well combined.
6. Add your cornstarch, stir until well combined and then your vanilla extract.
7. Get a lemon and squeeze over, stir until well combined.
8. Place filling in cake pan, make sure to even the top nicely :)
9. Put a pan in the oven under cake pan and then boil some water, place boiled water in pan about to one inch high
10. Bake at 350* for 30 minutes
11. Reduce oven to 300* bake for another 30 minutes
12. Turn oven off and leave cheesecake for one hour (DO NOT OPEN OVEN)
13. Let it cool in the fridge overnight :)
14. Finished!
I am just confused you’ve given whipped cream from scratch recipe also but in the video I did not see that so I am confused please don’t mind me!
@@priyanshishah3678 oops that’s cause I made whipped cream with mines 😂 my bad
@@kory7259 oh Okayy but without whipped cream also if I follow this recipe exactly it’s fine right?
Btw do you know what can I use instead of eggs or if I can skip it I am pure vegetarian
@@priyanshishah3678 yeah I just added it extra on the side, just as good without, and sorry I’m not sure abt the eggs, maybe you can substitute it with something else 🤷
This has been my go to recipe for cheesecake for the past few years- I recently did a version where I used full fat goat cheese in place of the sour cream, replacing the sugar with monkfruit (ground superfine) the result is incredible- thicker, tangier and sugarfee without anyone knowing! I found that parbaking the crumb and not using the water bath had a better result
I just tried this recipe and since i couldnt get sour cream I used yoghurt+heavy cream instead and it was still fantastic. Best cheesecake I’ve ever had, I must have eaten 4 slices in one sitting. Thank you for this wonderful recipe and your videos are beautifully shot and edited too❤️❤️
Thao Nguyen did you use a 7 or 9 inch pan?
NOTaVEGAN i used a 7 inch pan and the recipe was enough to bake 2 cheesecake. The only thing i would say that you should pre-bake the crust cauz my friend said it was a bit soft
Thao Nguyen awesome. Thank you!!
NOTaVEGAN you are welcome, good luck😉
Hey i can't find sour cream either! Can u tell me how much yogurt and heavy cream did u use?
1 3/4 cups cream cheese (or 2 8oz Philadelphia cream cheese)
3/4 cup and 1 tbsp sour cream
1/2 cup and 1 tbsp sugar
2/3 cup (150ml) heavy cream
1/4 cup butter (or 4 tbsp)
1.5 tbsp vanilla
2 eggs
2 tbsp cornstarch
A little squeeze of lemon
1/2 tsp lemon zest
Musfira Khalid omg thank you so much!
They didn't use lemon zest. But thanks for transverting!
Thank you fir the conversion:)
Jennifer Voorhees yeah but it tastes amazing. Just a little and theres this amazing lingering taste in your cheesecake. Tastes so good
I made this cheesecake and I had only one problem
..., it was too DELICIOUS this is the best cheesecake I've ever had
And every one told me the same thing. It's P.E.R.F.E.C.T.I.O.N
Ahmed Mansour what size of baking pan did you use?
The size was 18cm
does anyone have the recipe broken down in english
Perfection hhhh
would you share your recipe in English?
I have made this recipe twice now and I CAN attest to the fact that this perfect each time. Its so amazing how everything comes together and i have never used another cheesecake recipe ever again. The only thing i would recommomend is to cook it a little longer but that is it. It is perfect and it is literally a gem. Thank YOU Emojoie
Thank you thank you thank you sooooo much for this recipe!! I made this yesterday with homemade cream cheese and sour yogurt instead of sour cream and it still came out absolutely beautiful, and tasted like the real deal!! ♥️♥️
The video itself is a pure work of art. Then comes the cake
mothersoul1 of course it's Japan 😊
.Cida po0ppp
Yes it is!
Its no New York cake . Cheesecake is GERMAN cake.
You are all shlongzuckers .
Cheese cake was first served in Greece, u can google it
As soon as I saw the cookies being crush so passionately by hand I knew the video was going to be "next level."
Llevo años haciendo está receta y hasta la fecha no eh encontrado ninguna que se le parezca ❤ Queda increíble siempre
The way he made this cheesecake is art itself. His hand movement and music is soothing
Wait this isn't ASMR?
and his every movement is so precise! not a single drop, no splashes, everything so NEAT
Okay! So I made this cheesecake yesterday with quite a lot of substitution and it turned out just like any normal cheesecake.
So I didn't have cream cheese, which I made on my own by the recipes shown online. Secondly, I didn't have sour cream so I used normal yoghurt. Also I cooked this on a regular stovetop with the cooling instructions as given and it was crack free. Although it didn't receive as much colour. It's taste and texture were good. :) Hope that helps for those who don't have a working oven and the correct ingredients for the recipe.
Also the recipe says to use heavy cream and I used 25 percent cream coz that's all I had!
Can you tell me more about baking it on stovetop?
@@Alana_S924 Hey. I added some boiling water to a large pot, to which at the bottom of the pot, I placed a wire rack so that the utensil in which the cheesecake is baked is elevated. Also the pot was placed on a frying pan to avoid direct heat.
Make sure your burner is at the lowest flame.
When you cover the pot with a lid, after sometime you may notice some droplets of water on the cake. At the end of baking, take a paper towel and let it absorb the water!
Let it cool as per the instructions in the video!
Did you replace sour cream directly with yogurt or did you mix it with the heavy cream as suggested in this recipe?
I have made cheesecake with this recipe 3 times till now and every time it was divine. Thank you :)
Edit: I baked the base for 10 mins at 180 for it to become firm and not too crumbly. Other than that, no changes to the recipe.
Do you really need the lemon juice? Won't it make it sour
Renuka Govind was it creamy like melt in mouth ?
@@JimboJones99 I have made with sour cream as well as greek yogurt made at home. When I used lemon juice with them, it did become little sour but it was good nonetheless. I dont add too much.
@@sarahshakeer2874 Yes it was :)
Oh thanks for the feedback! I was looking if anyone has tried the recipe and how it's turned out, as I am looking to make it myself. The recipe is just so easy.
This is the best bake cheesecake I tried. Made it for my boyfriend about 3 years ago and it became his fav.
Should the oven be preheated? Should I turn on the top heat of my oven as well as the bottom or not?
@@kevinreed69 I personally do not preheat as I'm afraid to burn my hand while pouring the boiling hot water 😂 so I just put it in with an additional 5-10min until it gets to temperature
And yeah I use bottom et top heat
I made this cheesecake and it was a total success. People love it, best CK ever eaten so they said.
Was looking for this confirmation, thanks!
Hey! Just a question, did your top became brown like the video? Mine did not. 😭
@Gladys Vasquez OMG IS THERE ANY WAY that you can help me convert the grams into tablespoons and all that other stuff I’m having a hard time figuring out the measurements LOL.
JenniXx Garcia I use the tool from google to convert the measurements. Google how to convert mlg to ounces and the tool will pop up.
Mrs. JJ Hunt the first time I made it it did not get brown on top but the second time I used the exact measurements and the cooking time was just right. It was brown like the video.
The only thing i love is they made it with hands as possible as they can, thats an old style, worth watching.
Agreed!!
Doesn't matter what tools you use, the flavour will be the same.
BeardedDanishViking some cake like red velvet whit mixer wil not be the same, cheesecake whit whipped cream.
If you didnt use hands to handle the cake what would you use? Whats the different between a mixer and a manual whisk? Its just time. Taste will be the same lol.
@@damiann4734 structure change the taste End get the same result whit hand end mixer! Good Luck
I made this today, and it was amazing. By far the best cheescake i have not only made but also eaten. I used a little extra cream cheese, heavy cream and sugar. Also ended up using a bigger springform pan and it still came out incredible. This is a keeper!
Did you baked your cheesecake on lower rack of oven?..in the video its a bit unclear...
@@ambreenzahid8188 i put the rack in a slightly higher up postion
This is the best recipe on RUclips ! For the first time I made a great and delicious cheesecake even my baby daddy who said he doesn’t like cheesecake that much ate almost the whole cake 😂
The sound and the video is just so satisfying
John Casilla yass
It’s ASMR
Strangely, it is kind of obscene...
John Casilla You might like asmr! You should try it!
John Casilla it is
C’est la première fois que je vois une vidéo culinaire aussi belle ! Le bruit naturel est tellement plus transcendant que des bavardages inutiles. La réalisation est parfaite ❤️💕💗💓💖💞
this recipe is sooo good, i made my first cheesecake with this recipe and it turned out like store-bought cheesecake! it has the perfect sweetness and sourness, but i had to oven it a little longer than the estimated time. Finally i can eat as many slices as i want!
I just took mine out and it’s still jiggly. How much longer did you put it in for? I followed exactly right but it looks like we’re the only ones who had to put it back in..
@@NaTa-bh8wb I put it in the fridge overnight then the next morning it should be firm enough to be eaten☺
@@kayfaputinaya12 fudge! I put it in for another 20min at 150c I hope I didn’t over bake it 😬 do you think it’ll be fine? I’m hosting a dinner party tomorrow and thinking if I should buy a backup cake..
@@NaTa-bh8wb oh, i think i put my cheesecake in the oven for another 20 minutes too and it didnt over bake. Make sure to leave it in the turned off oven for another 2 hours or more until u cant feel the heat on ur bake pan and leave it in the fridge overnight. Hope your cheesecake come out great!
what type of biscuits did you use?
I have tried for the first time and it went well, all were happy and I got a big complement. Thank you for this receipt.
Literally took me by surprise. So good!!!! Mine was 18’ and I have to translate the measurements to cups or spoons which might not be as accurate as the video but it was a success!! Very recommended
Nice!!
What temp did you cook it at ? 270 or 350
@@Migcrux 350 F
Did you baked your cheesecake on lower rack of oven?..in the video its a bit unclear...
@@ambreenzahid8188 bottom
Hello from Brazil. Thank you for this recipe. I already did it twice. Simply delicious. And it is so easy. It is the best New York cheesecake recipe.
Oi Fábio! Tudo bem? Você trocou o sour cream por creme de leite e iogurte? na minha cidade não acho sour cream. Obrigada desde já! :)
THIS WAS THE BEST CHEESECAKE EVER. I doubled the recipe because my cake tin was bigger but man all my friends were amazed at how good this was! I also couldn't get a hold of corn starch and instead used corn flour but worked so perfectly. Thank you so much for sharing this recipe. It legit is the best new york cheesecake!
I used this recipe many times and couldn't be happier with the result! So delicious!
So..What are we having?😋
(Pulls a spoon out of his pocket and starts eating frm the floor)
joey
should've pull out a comically large spoon
🤔?
@@sunshinedaisies9749 It's a scene from FRIENDS 😉
Go and make it. You got this!
I have literally been all over this country for 62 years of my military life. Cheesecake is beyond my favorite dessert. So I have at least tasted well over (low balling my guess) 500 different places. I’m now nestled in the beautiful state of Kentucky but the one cheesecake that easily stands out is a place in Syracuse NY named Big MaMa’s Cheese cakes. Absolutely a phenomenal experience
so how was this cheesecake compared to the rest you have tasted, kind sir
Thank you for your service
HD, the texture, flavor, presentation (nothing like that frivolous crap that Cheesecake Factory presents) was a culinary masterpiece. I told the girl, literally kinda argued with her, that there was zero way she made that, honestly was believing that her cheese cakes were brought in from another area but she proved me wrong and I sincerely apologized. Wonderful girl, and extremely gifted & talented. I guess in music terms it would be The Beatles of music.
最近オススメに何度も出てきて困らされています
なんて美味しそうな音なんだ！！！
I find it so mesmerising to watch this , like being in a trance. It looked so good that I could almost lick the screen. I shall make this next time my daughter visits with my grandchildren, because if I make it now I will be tempted to eat it all. Thank you, it was super.
The most amazing recipe ever. I prepared for the weekend, but disappeared in few minutes. Thank you very much for share 😘
did you pre-heat the oven before you put the cheesecake in?
😍 The most beautiful video of a cheesecake recipe that I've seen !! So relaxing ...
I tried this recipe last Aid. And it was simply amazing. My husband loved it soo much. Thank you
Could you please tell if you had to preheat the oven?
@@tamaramarie1071 always
Yamna Menel Bekhouche thank you 💕
Did you baked your cheesecake on lower rack of oven?..in the video its a bit unclear...
@@ambreenzahid8188 i did, in the video it seems like it
just made a 24cm cake (double the quantities on all ingredients). I replaced 100g of total 240g of granulated sugar with nativia natural sweetener (0.4 calories per serve). It turned out perfect. I think it might be ok even if I replace 2/3 of the sugar next time. Thank you for sharing the recipe.
Time inside the oven
If you’re scrolling comments to find out whether it’s a good recipe
IT IS! Don’t look for anything else this is delicious
I’ve made it several times family and friends love it
However I cook for 45 min at 170 and 45 min at 150
And yes you must leave it in the oven 1 hour
I love eating it plain but of course it’s so good with a fruit topping as un video
Or You can put fresh strawberries and sugar and 2 tbs of water in a pan and cook for a few min Then mix in a blender You can regulate thickness to your liking and add a bit of lemon juice if you want
Stefania Pedrosi my batter was really watery so I added more of everything kind of. I‘m so scared it won’t come out good
IaamKiinG If you put the corn starch There’s no reason why it shouldn’t come out good even if it isn’t as thick as it looks in the video
Once it has cooked the way I said depending on your oven so about 45 min at 170 degrees and between 35 and 45 min at 150 You’ll know it’s ready when surface is light golden brown
Then of course leave one hour in oven
Then let it cool completely out f the oven it may take up to another hour
Then put in fridge for at least 4 hours or more So you see it takes a long time for cooking and cooling but you’ll see result is good it will thicken in the process and become firm
The awesome thing about this recipe is that it's divine and it actually WORKS!!
Made this cake for Mother’s Day. Was really nice! although I made few mistakes but it’s still turn out to be good~ everyone is happy. Thank you for your sharing!
The best cheesecake! I swear! I've tried everyones versions but this is the best version
I did this for my mom's birthday and it was delicious and scrumptious. You should definitely try it😍
How was it?
@@nidaeveify it was amazing
I love the sounds the food makes, it's so soothing and calm. No words, just eggs cracking, lemons squeezed and water bubbling.
My first homemade cheesecake ever, and it came out perfectly! Smooth, delicious, addictive!!!
Within so many videos, recipes..... this one I used most and all people I shared admired and loved it. Thank you so much for this great cheese cake share.
Where is your bakery at? 'Cause I'm moving in your neighborhood.
Tell me why this masterpiece made me want to cry! Ugh so perfect!
i want to cry because nobody will tell me what knife they used to cut the lemons ;(
I baked this cake today for Father’s Day and it turned out super amazing. I’m beyond happy ❤️
I have made this recipe few times & it never disappointed me… my husband, family & friends love it❤
The sound in this video is just fantastic. Thank you so much for sharing this video with us!
rafko30
You’re welcome.
This was my second time making this cheesecake and it is sooooooooo freaking good. My wife and kids just can't leave it alone. good thing I only make it 2 or three times a year.
Hello, do you use spring form pan? How do you remove the bottom of the pan?
@@marietapang5672 you just release the clamp and the bottom of the pan comes free.
@@marietapang5672 unless you mean the cheesecake crust for which I say line the pan with parchment paper
Did you use biscuits and if so what brand?
How much kg is this
I made this cake for my mom's birthday and she absolutely loved it. She asked me to make 2 more cakes, one for herself and one for my grandma who I'll be visiting soon 😁
Did you baked your cheesecake on lower rack of oven?..in the video its a bit unclear...
@@ambreenzahid8188 i put the cheesecake on the middle rack
@@ivaqonita3318 Thankss
Did you use corn starch?
Did you use salted or unsalted for the butter? Also for the lemon juice is it 1/4tbsp?
I made this friday. Friday afternoon the texture wasn't right. I was looking for dense but it wasn't, however, when I had a piece Sunday the texture was perfect. I kept it in the fridge the entire time. And before the texture was right, it still had a good flavor so it was never bad. This was my experience. So, if you make this and the texture is light instead of thick, just wait a few days bcuz this is SO GOOD. Totally worth the wait. Also, I think my spring form pan is bigger then his bcuz my cake wasn't that tall.
This video is so satisfying, especially the ending when the cheesecake has no cracks on the surface
That's where the cornstarch comes in and why it's used 😉
🙈
That was the BEST cheesecake I've ever eaten 😭❤️ thank you
I've used this recipe soo many times and I've never been disappointed. Absolutely love it!
@@oOKeVinOo17 I used the exact same quantities in the video. I had the same problem once and I just left it in the fridge till it got a bit more firm
@@susansimon9128 hm okay thank you, I did this cake right now and I don’t know what went wrong, but it’s like exploding 🤣 damn it, do you bake with top and bottom heat or surrounding heat? 😅
@@oOKeVinOo17 😂😂ok so for the first 30mins I put the heat from the bottom and the other 30mins ...I put the heat from the top. Make sure to keep an eye on it so it doesn't burn. It just has to be slightly golden brown on the top
@@susansimon9128 I think I got it, I did another one right after the first one and it looks good 👌 the idea with the fridge worked I guess 😊 thx 😘
@@oOKeVinOo17 oh yayy thats greatttt😊 enjoy!!!!
First and foremost...everything must be room temperature...I don't add corn starch or lemon juice either....just vanilla....I don't do water bath....bake at 350 degrees 15 minutes then lower your temperature to 325 degrees for remainder of time...Leave in oven with door slightly ajar...I put a kitchen towel to keep open..for one hour...mine does not crack..chill at least 6 hours...awesome!!
350 degrees Fahrenheit?