Creamy and Decadent New York Cheesecake (No Waterbath)
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- Опубліковано 20 тра 2024
- This recipe, to me, is cheesecake at its finest and it's a frickin knockout. And don't worry, I already made every cheesecake-baking mistake so you won't have to. Upgrade your kitchen with Misen’s cookware and knives. Go to bit.ly/3lAxCVm and use promo code LAGERSTROM to get 20% off your first order.
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RECIPE
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GRAHAM CRACKER CRUST
▪375g (3 8-packs) GRAHAM CRACKERS
▪110g or 1c walnuts, toasted
▪40g or 1/4c sugar
▪3g or 2/3tsp salt
▪30g or 1/4c flour
▪170g (1.5 sticks) butter, melted
Add ingredients except for butter to a food processor and spin until broken down into a sandy texture. Drizzle in butter while spinning. When ready, it should be able to hold itself together when you squeeze it. If it’s still crumbly, spin in a bit more butter.
Spread into a greased 9” springform pan by pressing 50-60% of the graham cracker mixture evenly against the sides. See video @2:10 for method. Add remaining crumbs into the pan and press into an even layer on the bottom of the pan.
Par bake at 350F/175C for 10 minutes
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CHEESECAKE FILLING
▪900g/4 blocks cream cheese, room temperature
▪225g/8oz goat cheese, room temp
▪240g or 1c sugar
▪5g or 1tsp salt
▪30g or 1/4c corn starch
▪125g or 1/2c sour cream
▪Zest of 1 lemon
▪5g or 1tsp vanilla extract
▪5 whole large eggs + 2 yolks
Mix cream cheese, goat cheese, sugar, salt, and corn starch using paddle attachment on medium speed, scraping sides of bowl after about 30 seconds. Mix for another minute or so until well combined. Add in sour cream, lemon zest, and vanilla and continue to mix for another minute until combined. Scrape paddle and bowl well. With mixer on medium, add eggs, 1 at a time, mixing until just combined, scraping sides halfway through. Careful not to over mix/whip after the eggs are added.
Pour mixture into fully cooled crust shell.
Bake at 325F/160C for 60 minutes. At this point, the cheesecake should have risen and still be jiggly in the center. Turn off oven and allow to cool in the oven, door closed for 45 minutes. Remove from the oven and allow to come to room temperature. Tent with foil and refrigerate for at least 10 hours.
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CHERRY TOPPING
▪350g/12oz Frozen Dark Cherries (i’m using unsweetened frozen)
▪Pinch salt
▪150g or 2/3c sugar
▪1 lemon, zest and juice
Add cherries, salt, sugar, zest and juice of lemon to a saute pan over high heat. Bring to a boil and allow mixture to cook down for 5-6 minutes until syrupy. When done, temp should be around 225F/105C. Remove from heat and transfer to a bowl to cool. Refrigerate until ready to use.
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CHAPTERS
0:00 Intro
:21 Graham cracker crust
3:31 Making and baking the custard
6:21 Misen chefs knife (ad)
7:22 Finishing the cheesecake bake
8:43 Cherry topping
10:40 Cheesecake plating time
12:05 Let's eat this thing
#cheesecake #newyorkcheesecake #dessert
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Dude….BRAVO!!! I’ve been doing a ton of baking for my wife lately. She’s pregnant with our first, so i like making little treats for her. I followed this recipe and we tried it this morning. On second bite my wife slowly looked up at me, lip quivering as if about to cry, and said, “I think this might be this is THE best cheesecake I’ve ever had…no bs! Can i get a hug?” This recipe legit made my lady’s day, so thank you!! 😊
This story made my day. Excited to make this for my man. He isn’t pregnant but he eats like it 😂
In all seriousness though very sweet. Keep it up. You’re one of the good ones
I'm still eating my cheesecake in the bath, you can't stop me
Enjoy your cheese and cracker soup then
😂
🤙🏻🤙🏻🐺🐺
Now that’s decadent!
I can see that. It's not beyond me to luxuriate in the tub with a pork pie and a jar of ale; I'm sure I could squeeze in a cheesecake, were I called upon so to do.
Actually, I've frequently made the custard for my creme brulee in a water bath...but I've never tried one in *the* bath. That's got to be worth a try. In the interests of science, you understand.
My wife went to culinary school and worked as a pastry chef at a fine dining restaurant for 12 years. She made this recipe for fathers day and said it was the best cheesecake that she had ever made and I agree.
My mom is the best baker and cook EVER, and she didn’t need to go to any “culinary” school . The best cooks are rarely known by ppl like u. Those schools don’t teach u anything worth knowing
@@JustanotherLiz why you hating for woman. Just let them enjoy their cake 🎂
@@JustanotherLiz You're so incredibly rude for no reason, not to mention, ignorant. There's a reason why we have culinary school! It's true, you don't have to go in order to make delicious food, but to say it teaches you nothing is stupid. And for your information, culinary school prepares you for the high pressure world of the restaurant industry, one of the most challenging industries to succeed in.
@@JustanotherLiz wow, what a worthless opinion. If your mom would have decided to go to school would that devalue her cooking or baking? No. You can draw knowledge from many sources and there are many good chefs out there. The guy from this video worked as chef and baker. He makes good shit. I did 3 years baking education and worked long enough in bakerys, I also make hellish good work in the kitchen.
@@JustanotherLiz Why are you so hateful? He was merely saying his wife made the cake and complementing Brian for his recipe because it turned out so good. You sound so immature and childish with that comment.
That turned out beautifully.
Looks delicious and decadent.
For those worried about cracking, here's what you need to do to prevent it
All ingredients should be at room temp when mixing.
Adding 1 egg at a time and only mixing long enough to incorporate is key.
Allow the batter the rest once poured into your crust for at least 3 minutes before baking.
Do these things, and your cheesecakes will never crack. I've produced over 100k cheesecakes and not one has ever cracked. (Thank you Chef Bruno Albouze) Bon a petit!
Thank you Darth Vader, I will use these Sith tactics for excellent cheescake.
No, no...that's not true! That's IMPOSSIBLE!!!
Can i still omit corn starch ?
Thank you 😩🙏🏾
NYC I❤️you itˋs simple Full stop🍰
I’ve been making cheesecake for like 15 years, and I’ve never thought of doing the sides first for the crust - mind blowing
same, I will also use this technique for the key lime pies I make, really never thought to do it that way.
Same here. I've always tried to form the entire crust at the same time, but now seeing this it's like, duh, why didn't I think of that??
I’ve always done the sides first! It’s easier cause you focus on getting those even and then putting all the excess on the bottom versus putting on the bottom and struggling to get enough on the sides. Also, it’s a lot cleaner and easier process than bottom first, definitely try it next time, I’m sure you’ll love it!
Yeah he definitely changed the game for me with that one.
Consistently great content. Recipes that have clearly been worked and re-worked to make the most accessible and best version for home cooks. Please keep up the great work.
Thanks TD!
Hey Bri! One thing I learned noticed around 10:45 is your crust kinda developed a fault line due to the cake's shrinkage. One thing I learned is that after your initial super-slow cooldown in the oven, get in there with a very thin spatula or a knife, like the one you use at 10:48, and ever so gently go all the way around the springform and JUST release the crust from the pan walls. This release lets the rest of the crust get sucked in and shrink neatly with the rest of the cake. Just found better results in how the vertical crust holds together using this method to let it shrink and stay formed to the cake throughout the chilling process. Great recipe though! Learned a few new things from yours, as always. Cheers!
I made this yesterday. I didnt have goat cheese so I just added another 8oz cream cheese. I even made the fancy double crust! I was so proud of myself...😅 It came out beautiful and decadent! My family loved it. Thank you for another fantastic recipe. ❤
Hey Bri, one pro tip for the parchment paper part - don't cut it to the exact size of the spring form, instead get the the bigger piece, place it on the bottom and then close the side part of the form with the excess paper out the form. This way you'll prevent the paper from moving while preparing the crust + you don't need to bother about the correct size :)
BTW. thanks a lot for brilliant idea for upcoming weekend!
… + you can remove the bottom of the form from under the cheesecake by grabbing the parchment paper.
I was wondering about that.... kind a dumb... or you put some fat in the bottom to hold it or just pour butter
@@Robertahausen Thats what I did. Greased the bottom and put down the paper, then re-greased.
I been doing this for 2 years now its a great idea!
My favorite part about this channel is how much I trust the content. I pick up techniques that work every time!
I made this recipe yesterday! The only thing I would probably modify is the amount of lemon zest. In my opinion, the zest of the entire lemon really makes the flavor of lemon become the primary flavor of the dessert and more puts it into the territory of a lemon cheesecake. I'd cut it down to half a lemon's worth of zest if anyone is to make this for the first time. Or if you like the flavor of lemon, more power to you. Still a delicious cheesecake nonetheless and I plan to make this again someday.
Agree, i made this cheesecake too and it was amazing, the only issue I had was that the lemon was too overpowering, personally the next time I make this I will omit the lemon zest altogether because I’m not a big fan of lemon in general
I didn't use the lemon at all.
@@ladymisfortune1015 recommend still using at least a little lemon zest, at least enough that itll compliment the other flavors
Cream, goat cheese and sour cream is already tart enough, no need for zest
I’m allergic to walnuts, do you think it’s okay to omit them or should I substitute them with a different nut? Thank you for reading 🙏🏼
Pro tip: blitz the zest with the sugar. It releases the essential oils a homogenizes the zest - perfect lightly lemon flavored results. Also works with orange.
I’m so glad you showed the crust technique..this eliminates the big, coarse amount of crust in the right angle part at the bottom edge of the crust, looks very professional!
Burnt cheesecake is the best. I was making cheesecake at 2am and accidentally dosed off for an extra hour. The result was a beautifully browned top.
I almost considered cutting off and discarding the browned bits. Thank goodness I didn't; it was the most flavourful cheese cake I'd ever eaten.
Sounds basque style. A good caramel sauce would go well.
Agreed!
Yes! Try making a Basque cheesecake.
My mother makes a really nice burnt cheesecake. Has such a nice taste and texture
@@danwalsh6986 The difference is that Basque style cheesecake has no base and is less dense.
For over 30 years I’ve been making my signature cheesecake for dinners, holidays, catering and even several wedding cakes. The glass trick ROCKS my world!!!
My most requested cheesecake is cherry with pecans in the crust. Weird.
Do you have a recipe for your signature cheesecake?
@@peoplepeople21clearly, that's a "no, not your life are you going to get my cheesecake recipe" 😂
I'm curious about the recipe, too.
Hello Brian. I looked up several cheesecake videos and some seemed more complicated than others. I found your video and decided to try it. I have made your recipe three times and each time it is spectacular. Everyone who has tried it tells me that it is the best cheesecake they have ever eaten. I followed your instructions exactly, with the goat cheese, with the nuts, everything. None have cracked and the flavor is a spectacle. Thank you!
Woooo! Let’s go! So excited it worked for you. Cheers
I use heavy cream in place of the goats cheese/sour cream. It doesnt add significant sweetness, but does make the resulting cheesecake silky smooth. (also I have added key lime juice and zest... or lemon curd... yum)
How much heavy cream do you use? Same amount of goat cheese that’s called for in the recipe?
I’m gonna make this as a birthday cake for my father in law and his palette is… on the sweet side. I’m not sure he’d like goat cheese as it might be too “weird” for him and a cheesecake that isn’t sweet.
@@bobbyomari5500Did you ever make it? Same problem, I’m using sour cream but I don’t know how much heavy cream instead of goat cheese
@@Taz-yr6xd yes I did, I swapped 1:1 and it turned out good. I’m glad I swapped it and added some more sugar to make it a little more traditional instead of tart. My only mistake was I likely overcooked it because I wasn’t sure if the custard was cooked through or not. Still tasted great!
@@bobbyomari5500Awesome, thank you so much
@@bobbyomari5500 If you don't mind, did you whip the heavy cream before adding it to the cream cheese mixture?
Made this for Memorial Day and is probably the best cheesecake we have ever had. Bravo!!! We are so thankful for what you do. Keep spreading joy, Bri!
I watched about 8 different recipes for cheesecake today and this is by far my favourite one!! 😍
I'm a huge fan of the crust on the side of cheesecake. 😍
I like making my crust using almond flour and finely ground pecans, sugar, butter and a pinch of salt. Is very delicious
Love the crust to custard ratio in this recipe
The double crust is definitely the way to go! Made this for Labor Day weekend and it was absolutely amazing! The double crust adds that extra layer of protection and prevents the cheesecake from cracking!
ok so we just discovered this channel...this is the one weve been waiting for. Great inspiration, ideas and technique all built around recipes that have been worked out. Great we're all in. We tried this cheesecake and it came off exactly as advertised. I want you to download all your skills to me! Stay true to this format and you will blow up!
I just love your cooking/baking videos. Brief but complete. Condensed but understandable to a complete novice like myself.
A tip on the springform pan - the bottom of the pan goes the other way around from that shown in the video. The concave part faces DOWN, which then places the cake on the flat part and allows you to easily slide it off on to a plate!
Thanks for sharing that and I’ll do that as well.
Dude you're great! I always turn to you when i want to elevate whatever i am making. There are levels. You are on a higher level than many, many others on youtube. I have been learning different things for over a year now from you. I am very greatful🏅.
What an amazing tutorial this is! I can't wait to try it and I'm so happy I found your channel, your videos are incredible!
I’ve now made 3 of your recipes and can confidently say you have one of the best cooking channels on to internet and maybe my favorite one at that
Love the cross between classic, decadent, rich ny cheesecake and the, I would say, more modern tangy, tart gourmet style. Sounds like a really wonderful balance!
I’ve made quite a few cheesecakes and I can’t wait to try this one. I’m intrigued by the goat cheese and yeah, no water bath! Can’t wait to give this a whirl! Thank you and keep those videos coming.
Needs more sugar
Omg! I actually understand every step. They always looked so hard to make and comprehend the written instructions. I failed at trying to make them before. This is going to be my go to cheesecake recipe. Thank you so much for the clear and concise instructions. You’re awesome! 😘🙏
I baked this and it was really good. Thanks for the recipe.
I never use a water bath, but one thing I always do is beat the cream cheese on low speed only - less air mixed in the less chance of cracking. Look forward to trying this one out!
That looks incredible - You hit another one out of the park! Great video - Thanks!!
Yes!! Always posting recipes at the perfect time been craving cheese cake for the longest
After months of wanting to make this I finally did and it went perfectly. Amazing recipe. Thanks for making this so enjoyable to recreate!
The organic Amy’s Birthday grahams in confetti bunny shapes make a good substitute too, and toasted pecans are awesome in the crust, just check each one for shell fragments stuck on them before toasting and grinding.
Great recipe! I just made it for a cheesecake competition in my workplace and it turned out amazing (replaced the cherries with strawberries, and used Joshua Weissman's homemade graham crackers recipe). Keep up the awesome work!
You’re literally my favorite cook here appreciate you
Your crust work is stellar, I appreciate the pre baking.
Fabulous recipe. Thank you. I love adding orange zest to the cherry mixture and some haitian rhum. That changes the entire delivery of the cheesecake.
Orange zest added to the cheesecake is also super super tasty :)
My mom made NY cheesecakes for decades, me too, but WOW, yours is the best-love the goat cheese, less sugar, and fabulous crust. Your recipes are MY Favorite! Thank you for all the testing you do. 🙏😊
My family requests your cheesecake each easter. I just made it for tomorrow, and every time I make it, I’m compelled to come back here to thank you for sharing this subtle and sophisticated recipe. From crust to coulis, the family can’t stop talking about it every year.
I’ve been making multiple versions w different combo’s of cheeses..last one was 3 regular cream cheese, one mascarpone, some goat, and one ricotta..extra lemon and zest, lots of just laid eggs, plenty of vanilla and a whiff of almond extract. Super tasty..I never care if they crack, it never affects flavor, and once it’s sliced and or sauced, cracks can’t be seen anyway..
Oh man! This is the video I've been waiting for. Quite literally my favourite food in the world. If I got given the choice of what my last meal would be, it would be this exact cheesecake. It's getting made this week. Cheers Bri, you legend 🤘
Brian deserves alot of credit because of the many "trial" versions he does first, I've seen other recipes where he also made it several times before showing us the best version. Unreal to do that amount of work not to mention the expense of the ingredients!
I’ve gotta say….this is the best recipe/instruction to make a cheesecake. I’ve been making cheesecakes for years, and always struggled with the cracking etc. I’ve made it this way--twice. With perfect results.
Made this recipe. This was the best cheesecake I ever had. Mine cracked even though I followed the steps exactly. I think it's because my oven might retain heat more efficiently than others. After the 45 minutes the cheedecake was still very hot when it hit the counter top. So for others with such ovens I would recommend briefly opening the door a few times towards the end. Should help. 2ndly I highly recommend the fresh toasted walnuts! When I blended them with the graham crackers it smelled amazing and knew right away that it adds more than you would think. Last comment....this recipe is RICH. Be sure to cut into a min of 16 slices. Going to make this again for the holidays!
I love how he puts everything in grams
I never put crust on the sides of cheesecakes. I don't make my crust with gramcrackers, I use Pecan Sandies and put them through the food processer. Much better flavor. I use the Sandies for any kind of pudding and un backed cream pies also.
Until the eggs went in, take and spread that cheese mix on a toasted hot blueberry bagel. Or without the sugar, mix into riced potatoes with a handful of chives. You can't just show that kind of goody and move passed without a cursory hat tip towards it.
Hola Brian, estoy muy contento porque tuve la gran oportunidad de hacer este delicioso cheesecake claro que tuve que traducirlo a español pero iba step by step haciéndolo tal como lo hacías, y de verdad a mi esposa y mis niños les encantó.
Muy contento de que hayas podido compartir esta deliciosa recetas con todos.
Espero que sean muchas recetas como galletas con chispas de chocolate.
Un gran saludo y abrazos desde la ciudad de Panamá 🤗🤗💪👍🇵🇦🇵🇦🇵🇦🇵🇦
Just made this recipe tonight for Christmas tomorrow. It looked and smelled amazing while it was cooling I can’t wait to taste it tomorrow. I did taste the batter before adding the eggs and I love the bite the goats cheese added to it
Nice! Let me know how it tastes!
@@BrianLagerstrom I’ve made many many cheesecakes over the years cause it’s my favourite dessert, but this is by far my favourite recipe I’ve ever made. It was simply perfection and my family loved it. Thank you for posting this recipe I’ll be making it again and again.
Outstanding video! Brian thank you for your very detailed instructions & warnings. This will be ourdessert for the Holiday. It gives me time to practice perfecting it just like yours. You are the BEST. 🥰
I loved how you describe the food and the recipe in an easy and quick way.
Dammit Brian you’ve done it again.
All your recipes are super dope man, love your channel and have shared it with many others.
I made cheesecake once for my coworkers. They all loved it and I was happy to know that the night shift finished it all. Downside, one of my coworkers accidentally threw out my springform pan and I haven't made cheesecake since. It's been nearly 5 years. I might have to search for a new one and make this.
I find good condition springform pans at the thrift store all the time!
@@NikaRunsAndBakes the thrifts by me, especially GW, have been catching up to the trend and everything is getting noticeably more and more expensive. Might be Amazon for me.
@@danieldanielson2324 I’d rather lose a hand than support Bezos or Amazon. Keep shopping the thrifts. If only %10 makes it to the needy that’s a hell of alot more than Amazon gives.
They’ll never make up for the businesses they’ve destroyed. If anything, they gloat about it.
As with all Brian's videos, they are excellent! Thank you for all your experiments to fine-tune recipes so we can benefit from them! Appreciated, Lynn
I'm with you on the side crust. That looks so good. Bravo for trusting your own intuition with this.
Digestive biscuits make the perfect cheesecake crust (cookies from the UK but can be found in Walmart or Kroger international sections)
I made this. It took a bit longer than an hour to set, I had to cook it for 1:15 and my top started browning (maybe I should move the rack down a bit next attempt). My crust also got a bit crumbly. I'm not sure if I should've added more butter, if I didn't blend/mix it well enough, etc. Overall a hell of a cheesecake for my first cheesecake attempt.
To prevent cracking I make my cheesecakes with a food processor. It does not incorporate air into the batter like a stand mixer. Since using this method I have never had a cracked cheesecake.
Oh yeah Bri! Thanks for doing all the hard work to get to this beauty
Our new fave cheesecake recipe! Used raspberries and blueberries for the topping, 10/10 recommend.
Wow. I'm on dessert duty for a gathering this weekend. Was going to do banana cupcakes, but I might just change it up and make this. Looks amazeballs!
This looks amazing! Can’t wait to try! Thank you.
That looks divine. Appreciate your tenacity in getting it right. 🌷🌷🌷
For those who don't know: After baking, you only have to loosen the cake from the edge, e.g. with a plastic knife (so as not to damage the baking pan). After that, the cake has to cool down for about 30 minutes (even at room temperature is enough) and then you can remove the baking ring. No cracking cake anmore✌🏽
Oh snap, that crust is technique is exactly what I've always struggled with. Will definitely be trying this way
Tried this yesterday. Worked out perfectly. I also added waterbath since it was my first time and I wanted to try all techniques. This morning I sliced into it and it was perfect. I live in Europe and the goat cheese sold here has a soft crust, which I trimmed out.
The most gorgeous cheesecake I've ever seen. I will be attempting this. Yum!
I've made cheesecakes in the oven without waterbath and they've always come out fine :D Maybe next time I'll try out this more crust method, when I'm the mood for some :)
I made a half batch for my 7" spring form pan and it turned out really good, plus NO CRACKS 💃💃💃
Did you just half all the ingredients to fit a 7"?
Yep, worked out great!
Thanks. I may give it a try since my pan sizes are in these size range and smaller.
Oh, btw, did you have to adjust your baking time and temp? Thanks again.
@@mreyesphl not the temp but I started off with half the time and just kept my eye on it to make sure it still had some jiggle when I turned it off.
The best technique for that crust I've ever seen 🎉
Made the crust for a lemon meringue, your crust technique works perfect, thank you for sharing, I will never struggle with that again.
Looks so delicious 😍 Greetings from Scotland 😊 Have a great day everyone 🌻
I'm so happy to try this! Water bath and cheese cakes just don't work for me...or my crappy stove! Going to a strawberry swirl and biscoff for the crust! Cheesecake birthday style!! Thanks for this recipe! Feelin' confident!
I’ve been making cheesecakes for years. Never tried goat cheese. I’m going to try your recipe. It looks amazing! So beautiful!
LOOKS AMAZING! Can't wait to try.
I made this very decedent double-crusted cheesecake and 2 toppings (1 Black Cherry & 1 Strawberry). It was my first try at making cheesecake and it came out PERFECT! We like a bit thicker crust, so I increased the crackers and butter (SO with it!) It was an absolute hit and everyone should try it!
2 toppings! And increased quantity of crackers and butter... That's doubly decadent! 👍
Biscoff cookies work great for a crust with a unique flavor.
Wife followed your recipe to the T last night and this morning was the final tasting . FANTASIC ! It came out perfect ! We will no longer be purchasing cheesecakes from the store . Thank you for the great video and easy to follow step by step .
Yo I appreciate all the effort u put into these brother
The only problem with this recipe is having to wait 24 hrs before I can eat that thing! Cheesecake for the win;)
And then if it lasts that long, 3-4 days later you discover it just got..better..and.. enter..!
Totally!
Hey! I like all of those "pleasureless" crackers you mentioned...they are fairly plain compared to many other crackers and cookies, but sometimes that subtle flavor with the right texture makes for a pleasant eating experience.
I must say this by far is the best recipe and video I have seen in quite some time. The cheesecake looks amazing and I totally agree the crust is perfect. It reminds me of juniors cheesecake. 🤤🤤🤤🤤
I'm making this over the weekend. Looks amazing.
My general chemistry professor from long ago said cheesecake baking is basically what chemistry is all about. He looked a lot like Brian.
Wait.. Bri, did you or any of your relatives teach chemistry somewhere?
Come for the recipes, stay for the, "Hey Bry, I know what you're thinking..." quips.
This looks really good. I'll have to make it once huckleberry season hits!
Nice!
@@BrianLagerstrom can i use mascarpone insted of goat cheese?
I’ve been watching all of your videos. 🤦🏻♂️ You make everything look like a walk in the park. So enjoyable all of them. Thanks
I am not a goat cheese fan but I’m thinking that bit of goat cheese In with all of the cream cheese would add a great note of tangy savory flavor to counter the sweetness, yet not taste strongly of goat cheese. Gonna try it!
Me favourite classic! Next dessert : key lime pie ? Yummy 😋
Cheers from San Diego California
Cheers! Key like this summer
Always great content Brian. This does look dope!
This. Looks. Awesome. I've been making cheesecake for years. I don't put the springform in the pan of water, but I do pour boiling water into a cast iron pan on the shelf below, like you do when you make your ciabatta. (Btw, I make your ciabatta every other week, SO good...) This cheesecake looks next level. A definite MUST! 🤤
I LOVE cheesecake! I make it a lot, but as usual…yours looks better! 😂. Thanks Brian! Awesome recipe!
Bri, Nice traditional cheesecake. I have been making cheesecake for about 20 years I do not use a springform pan, they leak. I do not use crackers, cookies or nuts as a crust. I don’t like the gritty texture against my lovely decadent cheese custard filling. My cheesecake is mainly about the filling it is 3-4 inches thick I find 3 days curing in the fridge optimum does it make it that long NO lol. I love love love your cherry sauce that is just the bees knees. I by and large love all your videos. You are spot on. I guess when it comes to cheesecake I am a rule breaker my former clients loved it (retired) and my friends and family love it. Keep up the great videos and show off your lovely wife more often😀
Same here! I ditched my springforms years ago. I use a well greased deep cake pan. It’s not hard to get out, once it’s set up. Best of all, no leaks or soggy crust.
WOW! Absolutely amazing recipe Bri, thank you!! Crust is decadent, nutty and buttery, brilliant idea because the crust is my fave. The filling?! Perfection, smooth, creamy, not overly sweet (nice) and the lemon zest and sour cream add the perfect tang without overpowering the slight sweetness. I substituted the cherries with a fresh blueberry compote with lemon zest, lemon juice and a little powdered sugar. Again sweet/tart and the perfect compliment to this special dessert!! Love from San Francisco ( but original St. Louis person ) ❤
Brian. You rock. Thank you for this recipe. You really do love us... 😊
I have never put my cheesecake in a water bath. I always fill a cupcake tin half full of water and set the pan on top. Comes out perfectly every time.
Genius!
I heat up some water in a small pot on the stove and throw that in the oven with the cheesecake