If you enjoyed this, there's a rather stonkin' playlist of other baked desserts to try right here ua-cam.com/play/PLfItiEY3o1mvfKlFwPe2xYdD4CFKF0EdP.html and if you want to give this recipe a go with some of my additional thoughts and tips I used head here barrylewis.net/recipe/my-first-new-york-cheesecake/
@@auntlynnie I think my problem was the little lip on the base of the tin was in the way so I couldn’t get right under it to get fully level. Deffo gonna use a cup / glass though next time
The reason you chill it overnight is that the texture changes radically during that time. Denser and creamier and with zero fluffiness. I'm sure you'll notice it with the leftovers.
As a New Yorker- job well done! Some fresh strawberries and drizzle would make me devour the whole thing. I can appreciate Mrs B’s reaction- some either love it or not
Try a Basque Cheesecake recipe. The instructions are like doing everything wrong in a typical cheesecake. There's no crust, you blast it at high temp, don't need a water bath, and it tastes like toasted marshmallow. So amazing.
@@mrbarrylewis I use the "original" recipe on the Glen & Friends video, but I add vanilla, and increase the baking time to 45-55 minutes for my oven. I don't know how they got the bake time down to 25-35 minutes, that's nuts. Maybe they do a better job of bringing ingredients to room temperature.
I always bake my cheesecakes at a lower temperature (325F) for somewhere between 1 and 1 1/4 hours. The top doesn't brown as much that way. I also don't use a crust at all (personal preference.) Serve with raspberry, caramel and chocolate sauces for a real treat!
A trick that I do instead of doing the tin foil base around the spring form pain is a put the pan in a cake tin that it will fit in and works just the same and you don’t have to worry about the water reaching your crust
I’ve never had luck with the foil wrap around the pan before, I always put mine into a turkey roasting bag instead still in the water bath and that works well for me, no soggy crust and I’ve never had any cracking. I’ve never used room temperature ingredients either, plus you can use the turkey bag for storage in the tin once it’s cooked.
I would recommend whisking up the eggs separately and very thoroughly before adding them in, since you did a minimal mix of the complete batter. You can tell in the closeup of the single slice that there is some unmixed egg white sitting in the middle of that slice. The minimal mix was not enough to completely incorporate the eggs. No wonder Mrs. B thinks it tastes eggy!
Tip: When using a springform tin, place the base the other way so that the lip is facing down. That way, it is easier to slide whatever you have baked off the base, especially using baking paper.
Barry, I think I've said this before but I very much appreciate that you put actual subtitles on your videos instead of relying on the "better than nothing" auto subtitles. I don't even have any hearing impairment or anything that makes it critical for me, but it's something I like having on for when my attention is divided and the difference between human made and automatic is very clear.
While Digestives are a nice biscuit, the true NY cheesecake is used with Graham Crackers, a much better taste. I had offered to bring you or send a few boxes to Weston Super Mare, as I travel thru there on the way to Brent Knoll, where my family lived but no reply. Oh well!
i make cheesecake alot and i found the best eay too stop cracks is too cook it like 5-10 minutes less then the recipe says, turn off the oven and then crack the door and let it cool in there for a hour or two, it will cook all they way though but stay solid
Yeah I was reading up on some methods like that where it stays in the oven with the oven off / door open for a good hour almost, those tended to have the non-golden top which I was really keen to try and achieve, but may try again without it!
I have to stop the video here and say that even though I am eating my supper, I am drooling over the cheesecake. New York style is my absolute favorite and I could eat it 24/7 if I have to.
I'm the mad woman who loves a non baked cheesecake with custard - the whole hot/cold thing is amazing. Love NY baked cheesecake, with just a smidge of rich tinned forest fruits
I take a sheet of parchment paper and place it on the bottom of the spring form pan then put the sides on. I then trim the extra off. then the crust does not stick to the pan. It also makes it easier to move to the serving dish.
You did a wonderful job. My spouse works in a deli and they made these cheesecakes. You should truly be proud of ypurself. 10/10. You should be proud👍👍👍
Supermarket brand is cheaper because there's less middle-men involved in getting it into the shops and there's literally no advertising for it. It doesn't mean it's going to be worse than a branded one (although obviously it could be).
My preferred cheesecake is the Polish royal one or Sernik królewski: it is made with a chocolate short crust base and top, the top part can be shredded or easier made in pieces scattered. No apparent cracks.
Once my husband was making a cheesecake and didn't have access to a mixer, so he used a food processor instead & now he always uses this method. It makes it even creamier.
Hi Barry! I hail from the land of Aus……g’day mate! I have been baking Donna Hay’s cheesecake recipe for years (with my own tweaks….& love it), but my 1st suggestion is to flip the base of your spring-form, to give you a flat, even surface to bake your base on! Oh my heavens, that 1 simple thing makes taking your cheesecake out of the spring-form sooooo much easier. My own twist on this particular recipe (which I suppose turns it into a lemon cheesecake) is that I use more lemon rind, but my twist is the I use limes as well as lemons!!!! Yummmmmmm!
@barry, no idea if you will see this, I use baking paper between the bottom pan and the ring side, so its "locks" or "squishes" the baking paper between the two and ive found it stops the leaking and it doesn't stick as its baking paper. You can also wet the baking paper and scrunch it up and mold it to the pan as needed.
this desert is my specialty, I make it bake it both full size and in recent years I have begun making several mini ones. It is very expensive to make but so so mouth watering and melts in your mouth
our family makes ours with Regatta Cheese and no lemon - after adding the Eggs the mix sits for 30-45min before putting in the oven - the after the bake it is to sit in the oven for an hour to cool - Cold is best .. we like it with Cherry pie filling
@Barry, to stop the base sticking inside the lip of your tin and to aid getting it out, turn the base of your tin over and this will mean that your not fighting to get a very delicate base over a lip of the tin
I think the cool thing was is that it didn't crack, I accidentally slashed it with tin foil when trying to stop it over browning, but that (almost fully!) closed up
We've gotten a boxed lemon bar mix before, which had instructions on how to use it to make a Meyer Lemon Cheesecake, which came out beautifully the times we've done it.
Wow that looks so good! I didn't know the mushroom top would deflate like that but seems like it definitely worked out well. Thanks for the recipe Barry
Flip. The. Base. For real, I have the exact same springform tin. It's more awkward to fit in, but it's a flat bottom as opposed to having a little rim when done the "proper" way around like you did. I still use greaseproof paper, but it makes it so easy to just slide it off the base. I do sometimes have issues with a "weeping" base, with butter coming out, but I think that's most likely the recipes calling for too much butter since it doesn't happen always. Regardless, that cheesecake looked divine!
I put the loose bottom in upside down so you can slide it off the base. I also drape a sheet of backing paper over the bottom before closing the latch on the ring and then trim the paper loosely around the edge. This way you can just drag it off the base and straight onto your serving plate.
I don't like graham crackers bc they're grainy so I usually make a shortbread crust. I've never thought of using digestives! They're my FAVOURITE cookie (biscuit)! Can't wait to try this!
Barry - Looks good, particularly considering this is your first cheesecake. The key to not cracking the top, is once it is baked, but with a good wiggle in the middle, turn off the oven and crack the door and let it cool slowly, in the oven. It will cook on a bit, obviously, so allow for that (with a generous wiggle in the middle). BTW, I don't know where you got that recipe, but to me, that was far too many eggs, far too much sugar, and heavy on the vanilla. Generally, when following any dessert or jelly/jam recipe, I usually use between 1/3rd to 1/2 of the sugar that the recipe calls for, and then adjust, the next time. Too much sugar can mask any other flavors. As well, that was far too many eggs, and resulted in a fluffy result, compared to a properly dense NY cheesecake (from what I could see). I usually use one egg per 8 oz (226 grams) of cream cheese. For a cake the size you made, I might add an extra one. Heavy on the vanilla is fine (I usually double whatever the recipe calls for), but what you used, was sufficient. The amount of flour you used seemed about right. Some time you should try using corn starch (the powdery stuff), instead of flour. It has the same effect, but a bit more delicately. I use about 1 Tablespoon, per 8 oz of cheese (maybe a little more). Also, cut a circle of parchment paper for the bottom (a few smears of butter on the bottom of the pan, will keep it in place). Then, butter the top surface of the paper, and as well, the sides of the pan. You can also just powder up some simple chocolate (or whatever) crispy cracker/biscuits/cookies, what ever you want to call them, and then just dust the insides of the pan with it. Very simple, and keeps the calories down, and works fine as a crust. Try it, you'll see. As well, the aluminum foil around the outside, is strictly to keep the water of the bain marie from infiltrating your spring form pan, so be sure it is seamless. As well, you don't need to run a knife around the outer edge when de-panning. Just release the spring form 'spring' and it should come free easily, particular if you let it cool enough, as the cake will contract, and pull away from the sides, all on its own. The bain marie is not for humidity, but rather to temper the heat from the outer edge of the cake to the center. That way, from edge to middle, all will be baked to the same degree. Without it, the outer part of the cake, is cooked harder than the middle. Some people like that, and skipping the ban marie will give you that. As well, the humidity if brings, probably does help keep it from cracking, just guessing. A cracked top isn't a big deal if you're going to coat it with some sort of fruit goop, or a ganache of some flavor. If you would like to limit the browning of the top (as I do, compared to yours), bake it at a lower temperature. I think you baked it at about 150C, being about 300F, but I often bake them at 225 or 250F, for an even, lightly browned top (tanned, actually), which by happenstance, is less prone to cracking, from the start. So, you can control the density by how much air you whip into the batter, and as well, by how long you bake it. You will get a much lighter density if baked less (of heat/time), and a denser cake, with higher temperatures or better, in my opinion, more time. You could take some of your larger silicone molds, butter and cookie dust the interior, fill with batter, bake as usual. When totally cool, put some plastic wrap over the top, and stick some ice pop sticks thru it, into the cake, and freeze. When frozen, you can pop them out, dip them in chocolate, or what ever, and eat away. PS - I am from New York, so I sure do hope I know what I'm talking about
I've tried a few times, it worked the first time then totally failed and ballooned up in the oven the second 🤣 You should try making a Bavorois next, its a custard and cream mixture set with gelatin, its a fair bit of effort but the result is amazing. I made a Tiramisu one last weekend with Mascarpone and coffee liqueur.
Baked cheesecakes are always the best. If you're using more than cream cheese, eggs, sugar and a flavouring for the filling then you're over complicating it. Low and slow is the key. I've found that letting cheesecakes cool as slowly and gently as possible helps keep those cracks away.
Cheesecake looked great, Barry! Personally, I'm a huge fan of America's Test Kitchen's recipe for NY style cheesecake but this one looks lovely as well
I'm a New Yorker and I've never had a cheesecake that tasted eggy. I'm guessing that recipe might be a little egg heavy. Also, I have to admit that I prefer the Polish-American Cheesecake (with the sweet sour cream layer on top). 🤷🏼♀️🙂 I love watching your videos, btw. 👍
Oh good, you finally got new oven gloves! I've genuinely been cringing a bit when you use the old ones in some recent videos since they didn't seem to be effective anymore.
I've watched your channel for years and I've always loved the variety of food and ideas you cover. I know you've made your own versions of popular cereals and sweets, have you ever done your own versions of baked snacks / crisps / chips (for our USA friends)?
You did everything I do, however, i put it in a cold oven, turn it on, cook for 1 hour and 15 minutes. Then I turn the oven off (NEVER OPEN THE OVEN). I leave it to rest overnight in the oven and take it out in the morning to chill in fridge. I always have to make my cheesecakes late at night.
Thankyou Chris, I tried to find as many as I could to give it the best shot, I really wouldn't have minded if it had a crack in it or not to be honest, but glad it worked out ok!
We actually had a stretch Armstrong, my brother did he played with it for a while and then it went in the attic. We found it years later it had sprung a leak and the stuff on the inside was very sticky, it looked like syrup, but I knew it wasn’t syrup.
The only tip I can think of Barry is something I've done 2-3 times is putting the foil or baking paper on the bottom of the tin and closing the tin around it, it always seemed to work for me although I have never made cheesecake that way so I'm not 100% sure it'd work like with a regular cake.
As a baker, i can honestly say that presentation doesn't matter unless you're making something for an event. Every customer who comes into the shop is there for the taste. I think you were pretty harsh on yourself because it looked amazing.
Looks yummy! Cheesecake is my favourite dessert... with cherries and sauce on top. I don't even care which type... just cheesecake, please. I'd take those crumbs that were left in the pan and sprinkle them on the top of the cheesecake. Not all of them, mind... but some. Then I'd eat the rest... or put them on ice cream. That would be good too.
Great job!! Makes me want some now!! I use to be a plain cheesecake fan but now I love it with some homemade strawberry or blueberry sauce or even some chocolate!!! 😋😋
In Germany we use "Quark" ( I don't know what the UK or US equivalent is) thats my absolut favorit with caned mandarins...my mouth is watery by thinking ad it.
You can't have new York style cheesecake with just any biscuit you need graham crackers and I've never seen a cheesecake with any kind of cake base also I've found the brand does it matter as much for cracking adong as you buy the blocks instead of those tubs of cream cheese also use a cup of a smaller pan to press the graham crackers down they need to be really really REALLY pressed
I haven't Made this exact recipe before, but a similar one, and From my experience Not greasing the bottom (or lining it in any way) was never a Problem for me with the Cookie crumb/Butter bottom. I always Just Push the cake Off the Pan on to the Other Plate From the side instead of lifting it Up though, so maybe that would be a solution to that Problem.
@@mrbarrylewis Hm, maybe you could have tried to Carefully pass under it once with a big knife, basically Like you did with the Side too, Just on the bottom? Or does the bottom Bit of your Pan have a lip on the side? Because Mine doesn't, but If so, that would of course make that difficult. Well, either way, lining it will definetly do the Job! :)
I never take the cheesecake off the bottom of the springform pan, it's just a mixture of laziness and not wanting to risk it lol. It's a convenient serving tray in my view
You call those cracks? HAHAHAHAHHA. No. That is a BEAUTIFUL cheesecake. You did fantastically, especially for your first try. Definitely do parchment paper next time.
Greased parchment paper on the bottom (and sides, if you’re doing a crust on the sides, too). You end up with a much cleaner separation and don’t lose the crust.
Next time you should try a Polish cheesecake, there are so many different ones to choose from! * sernik królewski, (royal cheesecake) with cocoa crust on bottop and top, my favourite * sernik z rosą (golden dew cheesecake) is an interesting one, topped with meringue that "cries" golden dew drops * sernik krakowski (Cracow style cheesecake) with a lattice top * sernik tradycyjny (traditional crustless cheesecake), just the cheese goodness, no crust * seromak/seromakowiec (poppy seed cheesecake), if a cheesecake and poppy seed cake had a baby, this is it * sernikobrownie (similar to cheesecake brownie) on a brownie crust * sernik zebra (zebra cheesecake), stripy as the name suggests * sernik gotowany (hard to find English name for this one), layered cheesecake where only the crust is baked, the cheese layers are cooked on the hob ...and that's just the most popular, traditional ones. There are many variants.
If you enjoyed this, there's a rather stonkin' playlist of other baked desserts to try right here ua-cam.com/play/PLfItiEY3o1mvfKlFwPe2xYdD4CFKF0EdP.html and if you want to give this recipe a go with some of my additional thoughts and tips I used head here barrylewis.net/recipe/my-first-new-york-cheesecake/
Love your videos mate!❤❤❤❤
Thank you being a bright light Barry 💕 love your videos and they arr about the only thing helping me out of a dark place 😔
@@Justbeingme1980 Hey, glad the videos can help in some way, i'm sorry things aren't good right now, take care
Thank Barry!!
press the crumbs with a cup, this prevents them from mixing with the filling and floating. It is easier for unmoulding too!
Good tip, thanks!
Also I have found that no matter the recipe an extra tbsp of butter and tsp of sugar in any cracker crust is excellent insurance as well.
Yes! You need to compact the crumbs pretty firmly. 😊
@@auntlynnie I think my problem was the little lip on the base of the tin was in the way so I couldn’t get right under it to get fully level. Deffo gonna use a cup / glass though next time
The reason you chill it overnight is that the texture changes radically during that time. Denser and creamier and with zero fluffiness. I'm sure you'll notice it with the leftovers.
Barry: “I don’t like cheese”
…Cheesecake enters the chat…
Barry: “I love you” 😂
As a New Yorker- job well done! Some fresh strawberries and drizzle would make me devour the whole thing. I can appreciate Mrs B’s reaction- some either love it or not
Thanks a bunch i'll take that!! Yeah Mrs B just doesn't like egg like desserts, give her a boiled egg though... lol
all you had to do was flip the bottom of the spring-form, Barry so that it's flat instead of recessed, that's what i do for my cheesecakes :)
Try a Basque Cheesecake recipe. The instructions are like doing everything wrong in a typical cheesecake. There's no crust, you blast it at high temp, don't need a water bath, and it tastes like toasted marshmallow. So amazing.
Oh that sounds amazing!
Seconded this! Basque cheesecake is incredible
@@thetierney gah! I really wanna try this now
@@mrbarrylewis I use the "original" recipe on the Glen & Friends video, but I add vanilla, and increase the baking time to 45-55 minutes for my oven. I don't know how they got the bake time down to 25-35 minutes, that's nuts. Maybe they do a better job of bringing ingredients to room temperature.
I always bake my cheesecakes at a lower temperature (325F) for somewhere between 1 and 1 1/4 hours. The top doesn't brown as much that way. I also don't use a crust at all (personal preference.) Serve with raspberry, caramel and chocolate sauces for a real treat!
Sounds good, this was baked at that temp too
A trick that I do instead of doing the tin foil base around the spring form pain is a put the pan in a cake tin that it will fit in and works just the same and you don’t have to worry about the water reaching your crust
That is absolutely gorgeous Barry. Now I want cheesecake for breakfast.
Thanks a bunch Daniel
You don't know how happy I am that a) you made this cheesecake and b) you got some new oven gloves!!!!😂😂😂
I’ve never had luck with the foil wrap around the pan before, I always put mine into a turkey roasting bag instead still in the water bath and that works well for me, no soggy crust and I’ve never had any cracking. I’ve never used room temperature ingredients either, plus you can use the turkey bag for storage in the tin once it’s cooked.
Sounds great Joey, good ideas there!
I would recommend whisking up the eggs separately and very thoroughly before adding them in, since you did a minimal mix of the complete batter. You can tell in the closeup of the single slice that there is some unmixed egg white sitting in the middle of that slice. The minimal mix was not enough to completely incorporate the eggs. No wonder Mrs. B thinks it tastes eggy!
You should always put baking paper underneath. But we'll done still looks good 👍
Tip: When using a springform tin, place the base the other way so that the lip is facing down. That way, it is easier to slide whatever you have baked off the base, especially using baking paper.
Barry, I think I've said this before but I very much appreciate that you put actual subtitles on your videos instead of relying on the "better than nothing" auto subtitles. I don't even have any hearing impairment or anything that makes it critical for me, but it's something I like having on for when my attention is divided and the difference between human made and automatic is very clear.
New York cheesecake is an institution, The best cheesecake I've had..
Thanks Dustin, I am now a fan, but would prefer if someone made me one ideally lol it was fun getting some good tips though
While Digestives are a nice biscuit, the true NY cheesecake is used with Graham Crackers, a much better taste. I had offered to bring you or send a few boxes to Weston Super Mare, as I travel thru there on the way to Brent Knoll, where my family lived but no reply. Oh well!
Yeah has to have Graham Crackers. And even though traditionally there's no topping, I like mine with a nice tart fruit like cherry pie filling on top.
i make cheesecake alot and i found the best eay too stop cracks is too cook it like 5-10 minutes less then the recipe says, turn off the oven and then crack the door and let it cool in there for a hour or two, it will cook all they way though but stay solid
Yeah I was reading up on some methods like that where it stays in the oven with the oven off / door open for a good hour almost, those tended to have the non-golden top which I was really keen to try and achieve, but may try again without it!
@@mrbarrylewis they still get a goldern top
@@mrbarrylewis and get phili cream cheese
I have to stop the video here and say that even though I am eating my supper, I am drooling over the cheesecake. New York style is my absolute favorite and I could eat it 24/7 if I have to.
I'm the mad woman who loves a non baked cheesecake with custard - the whole hot/cold thing is amazing. Love NY baked cheesecake, with just a smidge of rich tinned forest fruits
I take a sheet of parchment paper and place it on the bottom of the spring form pan then put the sides on. I then trim the extra off. then the crust does not stick to the pan. It also makes it easier to move to the serving dish.
You did a wonderful job. My spouse works in a deli and they made these cheesecakes. You should truly be proud of ypurself. 10/10. You should be proud👍👍👍
Supermarket brand is cheaper because there's less middle-men involved in getting it into the shops and there's literally no advertising for it. It doesn't mean it's going to be worse than a branded one (although obviously it could be).
My preferred cheesecake is the Polish royal one or Sernik królewski: it is made with a chocolate short crust base and top, the top part can be shredded or easier made in pieces scattered. No apparent cracks.
Once my husband was making a cheesecake and didn't have access to a mixer, so he used a food processor instead & now he always uses this method. It makes it even creamier.
Hi Barry! I hail from the land of Aus……g’day mate! I have been baking Donna Hay’s cheesecake recipe for years (with my own tweaks….& love it), but my 1st suggestion is to flip the base of your spring-form, to give you a flat, even surface to bake your base on! Oh my heavens, that 1 simple thing makes taking your cheesecake out of the spring-form sooooo much easier. My own twist on this particular recipe (which I suppose turns it into a lemon cheesecake) is that I use more lemon rind, but my twist is the I use limes as well as lemons!!!! Yummmmmmm!
@barry, no idea if you will see this, I use baking paper between the bottom pan and the ring side, so its "locks" or "squishes" the baking paper between the two and ive found it stops the leaking and it doesn't stick as its baking paper.
You can also wet the baking paper and scrunch it up and mold it to the pan as needed.
I'm proud of you trying this!! I wonder if you run the crumbs up the side, kind of on the thick side, it would keep it from leaking out the bottom.
this desert is my specialty, I make it bake it both full size and in recent years I have begun making several mini ones. It is very expensive to make but so so mouth watering and melts in your mouth
1959 Gosd House Keeping cook book has the best cheese cake recipe ever!!!
our family makes ours with Regatta Cheese and no lemon - after adding the Eggs the mix sits for 30-45min before putting in the oven - the after the bake it is to sit in the oven for an hour to cool - Cold is best .. we like it with Cherry pie filling
@Barry, to stop the base sticking inside the lip of your tin and to aid getting it out, turn the base of your tin over and this will mean that your not fighting to get a very delicate base over a lip of the tin
agreed ! I always use this tip and the cake comes out perfect every time
This recipe is almost exactly the same as what I made with my grandmother. Cracking means over baked,but it's fine! Bet it tastes great!
I think the cool thing was is that it didn't crack, I accidentally slashed it with tin foil when trying to stop it over browning, but that (almost fully!) closed up
@@mrbarrylewis it was perfect! You did a great job. I love watching you make stuff!
@@MsZoombye thanks
@Barry Lewis today I'm watching a gadget barrathon! Very glad I found you on UA-cam.
@@MsZoombye awesome stuff thanks a bunch
I agree this was an emotional one! Held my breath there for a second! But.. WELL DONE! Looks totally yummy!
Is that a tear in my eye or a piece of cheesecake?! lol
Yay a new Barry video before my birthday tomorrow! Cheesecake looks so good Barry!
Happy Birthday for tomorrow
Top tip! Put the base of the ring in upside down so there is no lip to hinder cutting. It should lock in either way.
We've gotten a boxed lemon bar mix before, which had instructions on how to use it to make a Meyer Lemon Cheesecake, which came out beautifully the times we've done it.
I love cheesecake barry! You should totally add a chocolatey cracker base next time!🤤🤤🤤🤤🤤
Wow that looks so good!
I didn't know the mushroom top would deflate like that but seems like it definitely worked out well. Thanks for the recipe Barry
thanks a bunch
Flip. The. Base.
For real, I have the exact same springform tin. It's more awkward to fit in, but it's a flat bottom as opposed to having a little rim when done the "proper" way around like you did. I still use greaseproof paper, but it makes it so easy to just slide it off the base. I do sometimes have issues with a "weeping" base, with butter coming out, but I think that's most likely the recipes calling for too much butter since it doesn't happen always.
Regardless, that cheesecake looked divine!
I put the loose bottom in upside down so you can slide it off the base. I also drape a sheet of backing paper over the bottom before closing the latch on the ring and then trim the paper loosely around the edge. This way you can just drag it off the base and straight onto your serving plate.
I don't like graham crackers bc they're grainy so I usually make a shortbread crust. I've never thought of using digestives! They're my FAVOURITE cookie (biscuit)! Can't wait to try this!
Barry - Looks good, particularly considering this is your first cheesecake. The key to not cracking the top, is once it is baked, but with a good wiggle in the middle, turn off the oven and crack the door and let it cool slowly, in the oven. It will cook on a bit, obviously, so allow for that (with a generous wiggle in the middle). BTW, I don't know where you got that recipe, but to me, that was far too many eggs, far too much sugar, and heavy on the vanilla.
Generally, when following any dessert or jelly/jam recipe, I usually use between 1/3rd to 1/2 of the sugar that the recipe calls for, and then adjust, the next time. Too much sugar can mask any other flavors. As well, that was far too many eggs, and resulted in a fluffy result, compared to a properly dense NY cheesecake (from what I could see). I usually use one egg per 8 oz (226 grams) of cream cheese. For a cake the size you made, I might add an extra one. Heavy on the vanilla is fine (I usually double whatever the recipe calls for), but what you used, was sufficient.
The amount of flour you used seemed about right. Some time you should try using corn starch (the powdery stuff), instead of flour. It has the same effect, but a bit more delicately. I use about 1 Tablespoon, per 8 oz of cheese (maybe a little more).
Also, cut a circle of parchment paper for the bottom (a few smears of butter on the bottom of the pan, will keep it in place). Then, butter the top surface of the paper, and as well, the sides of the pan. You can also just powder up some simple chocolate (or whatever) crispy cracker/biscuits/cookies, what ever you want to call them, and then just dust the insides of the pan with it. Very simple, and keeps the calories down, and works fine as a crust. Try it, you'll see.
As well, the aluminum foil around the outside, is strictly to keep the water of the bain marie from infiltrating your spring form pan, so be sure it is seamless. As well, you don't need to run a knife around the outer edge when de-panning. Just release the spring form 'spring' and it should come free easily, particular if you let it cool enough, as the cake will contract, and pull away from the sides, all on its own.
The bain marie is not for humidity, but rather to temper the heat from the outer edge of the cake to the center. That way, from edge to middle, all will be baked to the same degree. Without it, the outer part of the cake, is cooked harder than the middle. Some people like that, and skipping the ban marie will give you that. As well, the humidity if brings, probably does help keep it from cracking, just guessing.
A cracked top isn't a big deal if you're going to coat it with some sort of fruit goop, or a ganache of some flavor. If you would like to limit the browning of the top (as I do, compared to yours), bake it at a lower temperature. I think you baked it at about 150C, being about 300F, but I often bake them at 225 or 250F, for an even, lightly browned top (tanned, actually), which by happenstance, is less prone to cracking, from the start.
So, you can control the density by how much air you whip into the batter, and as well, by how long you bake it. You will get a much lighter density if baked less (of heat/time), and a denser cake, with higher temperatures or better, in my opinion, more time.
You could take some of your larger silicone molds, butter and cookie dust the interior, fill with batter, bake as usual. When totally cool, put some plastic wrap over the top, and stick some ice pop sticks thru it, into the cake, and freeze. When frozen, you can pop them out, dip them in chocolate, or what ever, and eat away.
PS - I am from New York, so I sure do hope I know what I'm talking about
I am a big cheese cake lover it is my favorite. I am looking forward to trying it!!
The Cheesecake knows your location Barry. And it's just sitting there, menacingly.
I have never met a cheesecake that I was scared of. I will eat and make them all.
I actually make new York cheesecake from scratch and I love it when I do it! Good luck Barry
I usually don't remove the cheesecake from the pan base. That way I only have to get one slice at a time off without leaving half the crust behind.
I always line the sides and bottom with parchment paper and never had a problem
I've tried a few times, it worked the first time then totally failed and ballooned up in the oven the second 🤣 You should try making a Bavorois next, its a custard and cream mixture set with gelatin, its a fair bit of effort but the result is amazing. I made a Tiramisu one last weekend with Mascarpone and coffee liqueur.
Sounds awesome, thanks for the suggestions! I think they can be quite temperamental things, but it all goes down the same way I guess!
Baked cheesecakes are always the best. If you're using more than cream cheese, eggs, sugar and a flavouring for the filling then you're over complicating it. Low and slow is the key. I've found that letting cheesecakes cool as slowly and gently as possible helps keep those cracks away.
Cheesecake looked great, Barry! Personally, I'm a huge fan of America's Test Kitchen's recipe for NY style cheesecake but this one looks lovely as well
Aww Barry, the clip from your old house was so nostalgic 😢
Turned out superb .
I'm a New Yorker and I've never had a cheesecake that tasted eggy. I'm guessing that recipe might be a little egg heavy.
Also, I have to admit that I prefer the Polish-American Cheesecake (with the sweet sour cream layer on top). 🤷🏼♀️🙂
I love watching your videos, btw. 👍
Oh good, you finally got new oven gloves! I've genuinely been cringing a bit when you use the old ones in some recent videos since they didn't seem to be effective anymore.
Hi, I have a tip. Flip the base of your pan the other way around so there’s no inset for the crust to get stuck.
I've watched your channel for years and I've always loved the variety of food and ideas you cover. I know you've made your own versions of popular cereals and sweets, have you ever done your own versions of baked snacks / crisps / chips (for our USA friends)?
You did everything I do, however, i put it in a cold oven, turn it on, cook for 1 hour and 15 minutes. Then I turn the oven off (NEVER OPEN THE OVEN). I leave it to rest overnight in the oven and take it out in the morning to chill in fridge. I always have to make my cheesecakes late at night.
Crust left on bottom could be used to sprinkle over top.
Check you ing in the cream cheese could be a added a ingredient.
I am recommending you to try stoti from the north east and possibly make it wit North East fillings eg.. peas pudding and ham
Oh!! That looks so good
Absolute Belter mate! Love an NY cheesecake. Need to make one again soon.
1:27 Wish you the best of luck on that deal mate😊😊😊❤❤❤
:)
@@mrbarrylewis😊😊😊❤❤
Excellent tips, will have to try this next time. Amazing video!
Thankyou Chris, I tried to find as many as I could to give it the best shot, I really wouldn't have minded if it had a crack in it or not to be honest, but glad it worked out ok!
We actually had a stretch Armstrong, my brother did he played with it for a while and then it went in the attic. We found it years later it had sprung a leak and the stuff on the inside was very sticky, it looked like syrup, but I knew it wasn’t syrup.
I always wanted one!
I believe it’s actually corn syrup but not as refined as the stuff we get in the shops
The only tip I can think of Barry is something I've done 2-3 times is putting the foil or baking paper on the bottom of the tin and closing the tin around it, it always seemed to work for me although I have never made cheesecake that way so I'm not 100% sure it'd work like with a regular cake.
That looks georgious and those eggs are beautiful.😊
As a person born and raised in NYC, you overbrowned the top. If it's creamy , congrats.
You should do the Japanese jiggly cheesecake
That looks amazing!
I'm not scared of cheesecake, I'm scared there isn't enough!!
Love your videos so much Barry!! ☺️☺️☺️☺️
As a baker, i can honestly say that presentation doesn't matter unless you're making something for an event. Every customer who comes into the shop is there for the taste. I think you were pretty harsh on yourself because it looked amazing.
Looks yummy! Cheesecake is my favourite dessert... with cherries and sauce on top. I don't even care which type... just cheesecake, please.
I'd take those crumbs that were left in the pan and sprinkle them on the top of the cheesecake. Not all of them, mind... but some. Then I'd eat the rest... or put them on ice cream. That would be good too.
That looks delicious & thanks Barry 😋👍
I remember that 4 in 1 cheesecake I became a subscriber not long before u made that video!
Great job!! Makes me want some now!! I use to be a plain cheesecake fan but now I love it with some homemade strawberry or blueberry sauce or even some chocolate!!! 😋😋
That looks amazing
That is absolutely gorgeous Barry. Now I want cheesecake for breakfast.
In Germany we use "Quark" ( I don't know what the UK or US equivalent is) thats my absolut favorit with caned mandarins...my mouth is watery by thinking ad it.
We have quark here too
Give it up sonny! My wife makes the best NY cheesecake bar none.
You can't have new York style cheesecake with just any biscuit you need graham crackers and I've never seen a cheesecake with any kind of cake base also I've found the brand does it matter as much for cracking adong as you buy the blocks instead of those tubs of cream cheese also use a cup of a smaller pan to press the graham crackers down they need to be really really REALLY pressed
Barry please bring back the mini food!!
agh I might do, so many people do that now lol
if you cool in the oven with a wooden spoon holding the door open slightly you get a creamier texture :)
I haven't Made this exact recipe before, but a similar one, and From my experience Not greasing the bottom (or lining it in any way) was never a Problem for me with the Cookie crumb/Butter bottom. I always Just Push the cake Off the Pan on to the Other Plate From the side instead of lifting it Up though, so maybe that would be a solution to that Problem.
Hey yeah, mine was just a fair bit welded to it.
@@mrbarrylewis Hm, maybe you could have tried to Carefully pass under it once with a big knife, basically Like you did with the Side too, Just on the bottom?
Or does the bottom Bit of your Pan have a lip on the side? Because Mine doesn't, but If so, that would of course make that difficult.
Well, either way, lining it will definetly do the Job! :)
@@Dat_Typ hey yeah it has a lip on the side so you have to sort of get up and over it, my other ones doesn’t have that annoyingly lol
Thanks
you are welcome
I never take the cheesecake off the bottom of the springform pan, it's just a mixture of laziness and not wanting to risk it lol. It's a convenient serving tray in my view
You call those cracks? HAHAHAHAHHA. No. That is a BEAUTIFUL cheesecake. You did fantastically, especially for your first try. Definitely do parchment paper next time.
Always bake custard pies (no lid) and cheesecake with a dish of water beneath it on a lower shelf. THAT is how you prevent cracking. 😊
Thank you so much for doing a “ gram cracker” crust you did it 100% right other than using the wrong cream cheese
I’m pretty sure it’s Philadelphia
Digestive biscuits are not the same as graham crackers
Greased parchment paper on the bottom (and sides, if you’re doing a crust on the sides, too). You end up with a much cleaner separation and don’t lose the crust.
This is the perfect recipe for a cheap vs steep.
Looks good mate all the best from Newcastle 👍
Next time you should try a Polish cheesecake, there are so many different ones to choose from!
* sernik królewski, (royal cheesecake) with cocoa crust on bottop and top, my favourite
* sernik z rosą (golden dew cheesecake) is an interesting one, topped with meringue that "cries" golden dew drops
* sernik krakowski (Cracow style cheesecake) with a lattice top
* sernik tradycyjny (traditional crustless cheesecake), just the cheese goodness, no crust
* seromak/seromakowiec (poppy seed cheesecake), if a cheesecake and poppy seed cake had a baby, this is it
* sernikobrownie (similar to cheesecake brownie) on a brownie crust
* sernik zebra (zebra cheesecake), stripy as the name suggests
* sernik gotowany (hard to find English name for this one), layered cheesecake where only the crust is baked, the cheese layers are cooked on the hob
...and that's just the most popular, traditional ones. There are many variants.
I've made my own vanilla extract for years. Can't remember when I purchased it last.
Barry, since you made a new York cheesecake, you need to make a no bake French cheesecake now.
Need an episode where Mrs B does a blind cheesecake taste test. Barry made vs store bought with different varieties! She’s a cheesecake connoisseur. 😂
I remember doing your lemon cheesecake, and it was epic.