Hi Glen, when I make a cheesecake I use the "oven-off" method and cook my cheesecake at ~300F for an hour and 15 mins then turn my oven off and DO NOT OPEN IT for 4 hours. Cheesecake comes out perfect every time. Side note: when i make holiday cheesecakes i like to use the Spekulatios or Biscoff cookies for the crust instead of graham crackers. They give a nice cinnamony flavor that supports the stronger orange or cranberry I normally go for in a holiday cheesecake. It'll be great with egg nog!
Pieces missing is standard operating procedure where I work! Everyone understands about two things (a) cook’s perks and (b) gotta test the thing! 😁 Thank you for all you share. 😊💝
My very old high school French triggered a laugh. If I remember correctly, the label on the eggnog carton, lait de poule, translates to hen’s milk. Love that as much as I love eggnog, which is a lot!
I never do the water bath and don’t worry about any cracks. I always have some sort of thing to dress up the top and conceal blemishes, if they appear. No need to make baking any more stressful. I focus on flavor and texture and making family and friends a nice treat.
I keep about a third of the cheesecake-mix back, whisk up 2 or 3 egg whites to soft peaks and mix it in. Then 10 to 15 min before the cake finishes baking, top it with that egg white mixture and finish baking. Let cool a minimum of 20 min in the oven -> No cracking
Years ago, I made cheesecake to take to work - very expensive on my low budget - it had about a dozen eggs and 3-4 pkg of cream cheese and a shortbread crust. Very good, very expensive and I remember the standard cooking time but the cool off time stated to turn the oven off and let the cake sit in the oven for a long period of time before bringing it out to cool on a rack. I don't remember it ever cracking. That was in the 80's so my memory fades on the specifics but I do remember that it was always a hit and good for a crowd since it made such a large amount. (10 inch springform)
This looks really good. I have a friend who adores cheesecake and I usually make a cheesecake on his birthday (which was yesterday). This time I couldn't because of an injury, but as soon as I am well again, I think I will make this to make up for that lack.
Love the weight to cup ratio for people in the start!!! Heck...Julie can bring 1/2 to my work and we would sing her your your praises!!! A popular deli fix for cracked cheesecake is a sour cream topping after the fact...
Thank you. MERRY CHRISTMAS. The Frugal Gourmet, Jeff Smith, made a meal of Blue food. Kids blindfolded loved it, took off the blindfolds and would not take another bite.
I remember hearing Stella parks one time say the cracking is purely a function of overcooking the filling. A layer of caramel sauce would be a tasty way to hide the cracks!
lol that's when you take leftovers on or in a different container cut up in pieces, no one knows. Granted when I'd send in food when my husband was on shift, 24 hours, they guys never questioned, never had to worry about him bringing leftovers. He'd leave them for the next shift to enjoy. I made a LOT of guys happy with left overs or test kitchen food/desserts. Some folks need to chill and be "offended". I used alcohol for cheesecakes a LOT Made Torched Cherry that was a favorite of folks until Bacardi stopped making it. Had some yummy "torched cherry" style cherries I'd put on top.
I can't remember the brand of coconut-flavoured rum, but I use it for flavouring my coconut cream pie. Every time I go in the liquor store I'm hunting for an ingredient... and also beer. Which is sometimes an ingredient, lol.
My late mother used to top her cheesecake with a mixture of sour cream, a tiny bit of lemon juice, and sugar. It was delicious, and it hid a multitude of sins.
Not many electrical appliances in my kitchen, but I'm challenging myself to try this recipe with very room temperature (warmish) cream cheese and my good sized whisk. That would be a revolution for my late-in-life baking! Love eggnog, too. Merry, Merry, Glen and Julie 🌲
That looks good! I tell people all the time, I don’t care how it looks as long as it tastes great. I want to second the compilation of nods idea but I would like to take it a step further and have an “interpretation of flavor” based on body language where you do the swoon, bounce and nod if it is really good. Then there is the side to side thinking about it if it is alright. Then there is the puzzled looking at each other where it is not what you expected. Then the look at each other and y’all start trying to come up with ways to fix it, etc. That might be fun.
If I make a dessert for a gathering (which are never formal) I certainly eat a piece beforehand. I put the work into it and darn it I'm going to enjoy it! People find it weird and funny, but it's catching on because now I see others bringing desserts with pieces missing. When I mention I do that too they say their kid wanted it 🤔
Thank you for the many hours of enjoyable and more importantly informative videos. I've never made the cheesecake version, but making a similar flavored ice cream base makes a tasty treat or topping for warm apple pie at the holidays. Have a terrific Christmas and New Year! Chris in Macon, GA
When baking cheesecake, to prevent the cracks from happening its good to put the cheesecake and the cheesecake pan in a pan with water and cover it with foil. With that the steam will prevent the cheesecake from creating cracks and keep the cheesecake moist.
I cook my cheese cake at 375 and it rarely cracks, but even if it did I always cool it for 15 minutes before topping with slightly sweetened sour cream and back in the oven at 450 for 10 min. Completely smooth top!
The Costcos in the US have -- very briefly, it sells out quickly -- an actual alcoholic version of eggnog. It is really, really good, and reasonably priced.
I have never had a cheese cake crack, 'cause I've never baked a cheese cake! I depend on my kind friends & family to take care of my cheese cake needs😁 Nice Chicken sighting. Merry Christmas!
I don't worry much about cracks. That's an invitation to top with some kind of sauce. Like this one, I'd top with a cranberry/orange sauce and be very happy.
A cracked top on a cheesecake? Who cares?! I’d never condemn a cheesecake or its baker for that 😮. Just cut me a slice and let’s get on with it! Long live cheesecake yumminess ❤😊
I love cheesecake and eggnog, so this is right up my alley! Maybe using a water bath when you were baking it would have prevented the cracking. Anyhoo, as my mom would have commented, "Well, you've got to break it up to eat it anyway."
Cheesecake cracks: I have made cheesecake in every iteration I have found - water bath method, no water bath method, Basque method, with a crust, without a crust, cook low and slow, cook fast and hot, cooling with oven door closed, cooling with oven door cracked open with wooden spoon, no oven cooling at all, take out of oven immediately. Each and every one cracked eventually. IMO and experience there is no such thing as a not cracked cheesecake. They all tasted good, what is your problem if you can't eat some imperfect food?!
I haven't made cheesecake in a long while, so I have no anecdotes. I do remember being pretty okay with the cracks except for once I had a huge one - so I just made a topping and covered it up.
I always add a layer of sweetened sour cream (8oz sour cream, 1 tsp vanilla, 1/4 cup sugar) . Sprinkled the top the cake with cinnamon then cover with the mixture, bake an additional 5 minutes. Covers any cracks if there are any and tastes delicious!
@cindymichaud7111: Have you tried baking it in a bain-marie, Cindy? With a springform pan it’s a little tricky but you can put foil around the bottom. I’ve also tried, just opening the oven door a little bit after it’s finished baking. Sometimes it works, sometimes it doesn’t.
I find that replacing 1/2 of one of the blocks of cream cheese with room temp sour cream helps prevent cracks. If it fails, I use more sour cream to make a fast frosting for the cheesecake.
Hey Glen... Could of thoughts, since you asked. I don't like cooking my cheesecake at 350°, I like cooking it closer to 300°. I know the following statement will be controversial but, I like covering my cheesecake for the first half of the bake. And yes you are right... Definitely read the labels for eggnog. When I've made eggnog cheesecake in the past, I stopped using store bought. I like making creme anglaise and adding eggnog components of rum and nutmeg. What are your thoughts?
To prevent my cheesecake from cracking, I wait until after it cracks, then take a knife and cut along the cracks as closely as possible into equal pieces. Lolol
Use a water bath. Cooking in a high moisture environment will help discourage cracks from forming. Still, I bet that cheesecake tastes awesome! Thanks for recipe 🎄🌟🎁
Water bath. I usually just put a thick glass baking pan filled with water on the low shelf to create a steam environment, and then I crack the door to cool very slowly when it's done baking.
Just looked up the blendtec when they blended an iPad from 14 years ago. Pretty corny and funny but thats a powerful blender. That being said I really want try this one. Eggnog is one of my favorite parts of the Christmas holiday season.
"One was sort of a rectangular cracker. Kinda weird." Crazy how weird is normal depending on where you live. Here in the US your sleeve of square graham crackers would be weird. I've never seen them packaged like that. Maybe there are some square ones here? But it seems all of ours come in rectangulars, like two of yours put together. Now I'm curious if I can find square ones next time I'm at the store. Thanks for the video. Looks good, even if I'm not really a fan of eggnog.
Just pre-cut the pie before taking to a party. Spread the pies apart on the plate, top each with a dollop of whipped cream, and nobody will notice a missing piece.
Honestly when it’s just for me & my family I don’t really care about a cracked cheesecake. It’s going to be devoured anyway. However, either cooking in a water bath or having a deep pan with water on the bottom rack will create steam and will prevent cracking. I just don’t ever feel like going through all of that when I’m the one who’s eating it.
I would say more than 50% of my cheesecakes have had cracks in them, But it is always great when it doesn't. Always remember even the deepest of cracks can be covered by delicious toppings. Then the only one that will know is you.
Hi Glen Jules Chicken, ho ho ho .... After making thousands of cheesecakes since I first made one in the 1970s. I used pretty much the same recipe in all that time. Some crack some don't. I don't think there is anything one can do to prevent it. Have your whipped cream and or fruit topping ready for camoflague duty. hehehe Enjoy the holidays Jacques Mexico
That cheesecake looks delicious!! You can send all your flops my way 😉 Mine always crack because I'm too lazy to do whatever to make it smooth. But I have done a mousse on top which is similar to comments about whipped cream. I think I might try the commenter's suggestion of turning off the oven for 4 hours and see if it works for me.
A little whipped cream covers a multitude of sins 😂
Sour cream blended with sugar and a teaspoon of vanilla is the perfect topping. Make it thick & it will set up as a nice top layer.
@@jcwoods2311 I've done that with mine. Delicious and covers a multitude of sins. And then put chocolate shavings and curls on top.
Don't forget the cherry and strawberry topping. Add some fruits to make it healthy.
A little more, and it becomes a multitude of sins.
You are right, who cares about the cracks, as long as it tastes great
I’ve never once had a cheese cake not crack. On a taste note, I love to sub ginger snaps for graham crackers on a Christmas cake or pie like this.
I think a compilation video of Glen and Julie eating food and nodding at each other would be amusing
Set to upbeat techno music video. 🕺
As long as Glen is doing his happy bouncing!
Hi Glen, when I make a cheesecake I use the "oven-off" method and cook my cheesecake at ~300F for an hour and 15 mins then turn my oven off and DO NOT OPEN IT for 4 hours. Cheesecake comes out perfect every time.
Side note: when i make holiday cheesecakes i like to use the Spekulatios or Biscoff cookies for the crust instead of graham crackers. They give a nice cinnamony flavor that supports the stronger orange or cranberry I normally go for in a holiday cheesecake. It'll be great with egg nog!
Yum yum yummmmmm
I make a sour cream topping that gives a glassy white top that I like the flavor of.
I, too, do not use graham crackers. Gingersnaps go really well with a pumpkin cheesecake.
I think Glen liked it, saw a little happy dance
Pieces missing is standard operating procedure where I work! Everyone understands about two things (a) cook’s perks and (b) gotta test the thing! 😁
Thank you for all you share. 😊💝
Whipped cream fixes all!
Same principle as bacon makes everything better.🦘🎄
My very old high school French triggered a laugh. If I remember correctly, the label on the eggnog carton, lait de poule, translates to hen’s milk. Love that as much as I love eggnog, which is a lot!
I never do the water bath and don’t worry about any cracks. I always have some sort of thing to dress up the top and conceal blemishes, if they appear. No need to make baking any more stressful. I focus on flavor and texture and making family and friends a nice treat.
I keep about a third of the cheesecake-mix back, whisk up 2 or 3 egg whites to soft peaks and mix it in. Then 10 to 15 min before the cake finishes baking, top it with that egg white mixture and finish baking. Let cool a minimum of 20 min in the oven -> No cracking
Years ago, I made cheesecake to take to work - very expensive on my low budget - it had about a dozen eggs and 3-4 pkg of cream cheese and a shortbread crust. Very good, very expensive and I remember the standard cooking time but the cool off time stated to turn the oven off and let the cake sit in the oven for a long period of time before bringing it out to cool on a rack. I don't remember it ever cracking. That was in the 80's so my memory fades on the specifics but I do remember that it was always a hit and good for a crowd since it made such a large amount. (10 inch springform)
This looks really good. I have a friend who adores cheesecake and I usually make a cheesecake on his birthday (which was yesterday). This time I couldn't because of an injury, but as soon as I am well again, I think I will make this to make up for that lack.
What! Your Egg Nog doesn’t come in a bag!
😂😂😂
Now I'm sad that they don't sell eggnog in 4L quantities!
Oh. Stop it! 🤪 LOL
😂😂😂
😂😂😂
My step-daughter would love this, she waits all year to have eggnog. Thanks for the idea.
The cracked cheesecake top is a design feature for the rum glaze brushed over at the end to soak in 😁
"Crack shame?" Not me. I'll take 2nds, please. Looks awesome. Happy Holidays and Merry Christmas to you, Glen & Julie. Thanks so much.
Cheesecake batter in the blender!! Genius!! Thanks, Glen!
Chicken has thoughts 😂
Always enjoy it when Chicken helps out!
Yay Glen on a saturday Coffee and Enjoy.
Love eggnog; love cheesecake. Can't go wrong with this flavor combination.
Love the weight to cup ratio for people in the start!!! Heck...Julie can bring 1/2 to my work and we would sing her your your praises!!! A popular deli fix for cracked cheesecake is a sour cream topping after the fact...
Thank you. MERRY CHRISTMAS. The Frugal Gourmet, Jeff Smith, made a meal of Blue food. Kids blindfolded loved it, took off the blindfolds and would not take another bite.
Got to wonder what the reaction to that test would be today? I mean, it seems like kids often go for "odd" colored foods over the "normal" color.
Awww, Chicken complaining in the background 😂 ❤
"I will take some great flavor with some cracks." Yessiree! Merry Christmas Glen, Julie and Chicken!
I remember hearing Stella parks one time say the cracking is purely a function of overcooking the filling. A layer of caramel sauce would be a tasty way to hide the cracks!
lol that's when you take leftovers on or in a different container cut up in pieces, no one knows. Granted when I'd send in food when my husband was on shift, 24 hours, they guys never questioned, never had to worry about him bringing leftovers. He'd leave them for the next shift to enjoy. I made a LOT of guys happy with left overs or test kitchen food/desserts. Some folks need to chill and be "offended".
I used alcohol for cheesecakes a LOT Made Torched Cherry that was a favorite of folks until Bacardi stopped making it. Had some yummy "torched cherry" style cherries I'd put on top.
I can't remember the brand of coconut-flavoured rum, but I use it for flavouring my coconut cream pie. Every time I go in the liquor store I'm hunting for an ingredient... and also beer. Which is sometimes an ingredient, lol.
Chicken is such a human conversationalist.
I plan on making an eggnog pie this year.
My late mother used to top her cheesecake with a mixture of sour cream, a tiny bit of lemon juice, and sugar. It was delicious, and it hid a multitude of sins.
Not many electrical appliances in my kitchen, but I'm challenging myself to try this recipe with very room temperature (warmish) cream cheese and my good sized whisk. That would be a revolution for my late-in-life baking! Love eggnog, too. Merry, Merry, Glen and Julie 🌲
If anyone would like to reject a pie or cake with a slice missing, feel free to deliver to my house. We won't complain. 😋
Thumbs up and a dancing Glen. Must be excellent.
A few cracks in a flavorful cheesecake is great anytime, whipped cream or yummy topping hides it well, Chicken is cutest little filming helper ☺️
cracks really don't matter! as you said, it's all about flavour :D
That looks good! I tell people all the time, I don’t care how it looks as long as it tastes great. I want to second the compilation of nods idea but I would like to take it a step further and have an “interpretation of flavor” based on body language where you do the swoon, bounce and nod if it is really good. Then there is the side to side thinking about it if it is alright. Then there is the puzzled looking at each other where it is not what you expected. Then the look at each other and y’all start trying to come up with ways to fix it, etc. That might be fun.
I don’t ever worry about cracking. If it tastes good, it is a success! If it bothers you, top it with something.
If I make a dessert for a gathering (which are never formal) I certainly eat a piece beforehand. I put the work into it and darn it I'm going to enjoy it! People find it weird and funny, but it's catching on because now I see others bringing desserts with pieces missing. When I mention I do that too they say their kid wanted it 🤔
Oh that looks soooo good! Merry Christmas Glen, Julie & Chicken!
Woke up just in time to enjoy this. 😊 Morning Glen & Friends!
I'm also drinking coffee and watching Glen
Oh Yum! - anything eggnog! Happy Holidays to your family (inclding Chicken)!
Thank you for the many hours of enjoyable and more importantly informative videos. I've never made the cheesecake version, but making a similar flavored ice cream base makes a tasty treat or topping for warm apple pie at the holidays.
Have a terrific Christmas and New Year!
Chris in Macon, GA
Love your kitty Chicken!
A cat Named Chicken sounds like a children's book.
Oh, my hubby will Love this!
Beautiful Cheesecake!!!!! ❤
Never baked a cheesecake that didn't crack. I've been baking and cooking for over 60 years now and I just let the flavor decide!!
I love the kitty
Chicken had a lot to say.😅🐈
Here’s hoping Glen gave him pets after the cake was in the oven …
Cover the top with cherry pie filling, raspberry jam/jelly or blueberries to cover the cracks
When baking cheesecake, to prevent the cracks from happening its good to put the cheesecake and the cheesecake pan in a pan with water and cover it with foil. With that the steam will prevent the cheesecake from creating cracks and keep the cheesecake moist.
This looks absolutely yummy.
I have a Blendtec and a Waring, I love both blenders.
I cook my cheese cake at 375 and it rarely cracks, but even if it did I always cool it for 15 minutes before topping with slightly sweetened sour cream and back in the oven at 450 for 10 min. Completely smooth top!
The Costcos in the US have -- very briefly, it sells out quickly -- an actual alcoholic version of eggnog. It is really, really good, and reasonably priced.
Happy dance!!
I have never had a cheese cake crack, 'cause I've never baked a cheese cake! I depend on my kind friends & family to take care of my cheese cake needs😁 Nice Chicken sighting. Merry Christmas!
I don't worry much about cracks. That's an invitation to top with some kind of sauce. Like this one, I'd top with a cranberry/orange sauce and be very happy.
You made rum pie that had a sour cream topping - that would be great on a cheesecake.
Looks like it tastes amazing! I love everything eggnog.
Put an eggnog whipped topping to cover your imperfections for the dinner party 🥳🎉❤
A cracked top on a cheesecake? Who cares?! I’d never condemn a cheesecake or its baker for that 😮. Just cut me a slice and let’s get on with it! Long live cheesecake yumminess ❤😊
I love cheesecake and eggnog, so this is right up my alley! Maybe using a water bath when you were baking it would have prevented the cracking. Anyhoo, as my mom would have commented, "Well, you've got to break it up to eat it anyway."
I could drink eggnog from a muddy cup full of sweat socks. Love eggnog!!
I deal with cracks in the cheesecake by blending it all up in my mouth.
Cheesecake cracks: I have made cheesecake in every iteration I have found - water bath method, no water bath method, Basque method, with a crust, without a crust, cook low and slow, cook fast and hot, cooling with oven door closed, cooling with oven door cracked open with wooden spoon, no oven cooling at all, take out of oven immediately. Each and every one cracked eventually. IMO and experience there is no such thing as a not cracked cheesecake. They all tasted good, what is your problem if you can't eat some imperfect food?!
I haven't made cheesecake in a long while, so I have no anecdotes. I do remember being pretty okay with the cracks except for once I had a huge one - so I just made a topping and covered it up.
I always add a layer of sweetened sour cream (8oz sour cream, 1 tsp vanilla, 1/4 cup sugar) . Sprinkled the top the cake with cinnamon then cover with the mixture, bake an additional 5 minutes. Covers any cracks if there are any and tastes delicious!
You’ve inspired me to make this!! Ran out to get eggnog and they only had one carton left 😮
❤Merry Christmas and Happy New Year to you both!
Nobody wants to be the one to take the first piece anyway, so going in with a piece already missing is doing everyone a favor.
My cheesecake cracks. It matters not the contortions I go through, I have accepted my fate. However, they do taste great! ⚜💖✝
Yes. I intend to eat all my cheesecake and not just stand back and admire it!
@cindymichaud7111: Have you tried baking it in a bain-marie, Cindy? With a springform pan it’s a little tricky but you can put foil around the bottom. I’ve also tried, just opening the oven door a little bit after it’s finished baking. Sometimes it works, sometimes it doesn’t.
I don’t honestly need or expect a delicious cheesecake to have a smooth, uncracked surface - who cares?
Some of the best cheesecake I've had, has had cracks! 👍
We put a fruit topping on top, usually rasberry after its done baking. Very good crack 'prevention'
Cracked cheesecake is simply overcooking. Keep checking the temp and pull it when the center hits 145°F and your cheesecake shouldn't crack.
I find that replacing 1/2 of one of the blocks of cream cheese with room temp sour cream helps prevent cracks. If it fails, I use more sour cream to make a fast frosting for the cheesecake.
Hey Glen... Could of thoughts, since you asked. I don't like cooking my cheesecake at 350°, I like cooking it closer to 300°. I know the following statement will be controversial but, I like covering my cheesecake for the first half of the bake. And yes you are right... Definitely read the labels for eggnog. When I've made eggnog cheesecake in the past, I stopped using store bought. I like making creme anglaise and adding eggnog components of rum and nutmeg. What are your thoughts?
To prevent my cheesecake from cracking, I wait until after it cracks, then take a knife and cut along the cracks as closely as possible into equal pieces. Lolol
Cracked cheesecake is still cheesecake. Noms cheesecake.
Use a water bath. Cooking in a high moisture environment will help discourage cracks from forming. Still, I bet that cheesecake tastes awesome! Thanks for recipe 🎄🌟🎁
I use a bit of sweetened sour cream to cover the top.
I too volunteer to help dispose of the cracked ones…
Should do a burnt Basque eggnog cheesecake.
Water bath. I usually just put a thick glass baking pan filled with water on the low shelf to create a steam environment, and then I crack the door to cool very slowly when it's done baking.
Just looked up the blendtec when they blended an iPad from 14 years ago. Pretty corny and funny but thats a powerful blender. That being said I really want try this one. Eggnog is one of my favorite parts of the Christmas holiday season.
The outside edges of the cake heat up faster than the center of the cake, the edges solidify faster and then separate from the center and form cracks.
I have whipped cream. I don’t see any cracks❤
Just a thought from a non baker . Can you put cover of graham cracker across the top?
"One was sort of a rectangular cracker. Kinda weird." Crazy how weird is normal depending on where you live. Here in the US your sleeve of square graham crackers would be weird. I've never seen them packaged like that. Maybe there are some square ones here? But it seems all of ours come in rectangulars, like two of yours put together. Now I'm curious if I can find square ones next time I'm at the store.
Thanks for the video. Looks good, even if I'm not really a fan of eggnog.
I'd be quite happy to be one of Julie's coworkers and getting to taste these incredible desserts with "one piece missing" 😅
Oh! I have to make this one!!!!
hmmm... cheesecake... i'mma eat it anyway!
Tis beautiful.
Just pre-cut the pie before taking to a party. Spread the pies apart on the plate, top each with a dollop of whipped cream, and nobody will notice a missing piece.
I have never tried to make a cheesecake. I love egg nog so I may try this
Honestly when it’s just for me & my family I don’t really care about a cracked cheesecake. It’s going to be devoured anyway. However, either cooking in a water bath or having a deep pan with water on the bottom rack will create steam and will prevent cracking. I just don’t ever feel like going through all of that when I’m the one who’s eating it.
I would say more than 50% of my cheesecakes have had cracks in them,
But it is always great when it doesn't. Always remember even the deepest of cracks can be covered by delicious toppings. Then the only one that will know is you.
Hi Glen Jules Chicken, ho ho ho .... After making thousands of cheesecakes since I first made one in the 1970s. I used pretty much the same recipe in all that time. Some crack some don't. I don't think there is anything one can do to prevent it. Have your whipped cream and or fruit topping ready for camoflague duty. hehehe Enjoy the holidays Jacques Mexico
The longer the pause after that first taste really builds the suspense. I was positive that the silence this time was a good sign.
That cheesecake looks delicious!! You can send all your flops my way 😉
Mine always crack because I'm too lazy to do whatever to make it smooth. But I have done a mousse on top which is similar to comments about whipped cream. I think I might try the commenter's suggestion of turning off the oven for 4 hours and see if it works for me.