How to Make Homemade Cheesecake From Scratch - Recipe by Laura Vitale - Laura in the Kitchen Ep. 88
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- Опубліковано 1 жов 2024
- To get this complete recipe with instructions and measurements, check out my website: www.LauraintheK...
Official Facebook Page: / laurainthekitchen
Twitter: @Lauraskitchen
i'm not at all stuck up. I'm a very down to earth and happy person
You know who you are and that is all that matters. Thank you for sharing!
Laura in the Kitchen I’ve made this first time 4 y ago and now it’s my staple nice cake. Thank you always for the exact measurements and easy way to doing things. ❤️
You are awesome love watching you
I think you are very down to earth person. I never seen stuck up in you and i been watching for years. 💗
I made this last year and my family loved it, it was their first time eating cheesecake 🥺🥺🥺 making it again this year
First cheesecake ever made and it turned out absolutely amazing the taste was really good, a few pointers if u are making it.
Cream the sugar and cream cheese together first than add the other ingredients (eggs last).
Then when it's done leave the oven door open with the cheesecake inside for 10-15 minutes. Doing this mine had really no cracks in it at all and I really recommend this the taste was SOOO good!
good tip... im thinking maybe going from a really hot oven to room temp could cause it to crack? idk why it happens but maybe that's why you don't get cracks by letting it cool down in the oven.
allisonmusic1 hehe
Hello 👋 how are you doing today
Your recipe on your site says 1 teaspoon of salt, and in the video you said half. Just so you know lol. I used about 3/4 of a teaspoon so I guess I'm covered lmao.
Yes exactly I made 1 tsp instead of 1/2 tsp ...result salty:( other than its salty it taste good I think
Damn it Laura making me hungry at 10pm
I know how u feel 😭😭
+Yuza Midori I know how you feel. Just eat and seing this made hungry again!!!
I'm pretty sure if I was Laura's husband i'd be fat as hell then i'd be worried about divorce.
+MrHeavymetalmania That's very rude :(
JoVAN DeKraken I'm just saying that if Laura was my wife I would never leave the kitchen. A.) She's hot B.) She cooks pretty much anything i'd want to eat minus i'm guessing Sushi (One of my favorite foods) and I don't eat beef or pork. I look at it more like a compliment and not being rude.
+krisc89 that true don't listen 👂 to those people
WarPaint 47 a
I would like to thank you on this Thanksgiving Day because I made this cheesecake for Thanksgiving and my whole family enjoyed it so thanks again. They thought I bought it at a bakery but I said I told them I made it from scratch.
In this video she kinda looks like KATY PERRY.I DONT KNOW WHY .
The eye liner
Laura is prettier than Katy Perry
Rene Mendoza true
Wow she actually said the measurements
I made this and it has no cracks at all. It was perfect and delicious.
I looovve this recipe!
OMG Laura ! I made this 2 days ago, and it came out PERFECT, the crust, the filling..... We ate it yesterday evening and it was a hit, everybody was taking pictures of my cheesecake ! I'm from Paris, France, and i have to tell you, that everytime i follow one of your recipes it always comes out perfect. Except for the cinnamon rolls......they came out harder than rocks, i could have killed someone with it ! Thank you
Layla Albassam The problem wasn't with her recipe, it was with your yeast :)
I've made cinnamon rolls a few times now first time they were hard as a rock but because I didn't use whole milk after that lesson learned super soft and tasty everyone always ask for them. Give it another try I'm sure they will come out perfect.
haha thought I was alone on this one! I'm from México, hard as rocks cinnamon rolls too (x2), I'm gonna try Brenda's whole milk tip! Thanks
pp0⁰p
I take back what I said. I made this cake. Tremendous success. You.are.amazing
fthz@Rula Martini fix tf bn
Rula Martini can you put it back in the refrigerator after placing the berries?
Rula Martini hey do you think I can use my 9in pan
Yes, I don't see why not! It has to be chilled anyway!
Sure, I don't see why not!
I made this, and it was DELICIOUS!! And I usually don't like cheesecake! I made it for my grandfather.
cream all the other ingredients first, then add the eggs last, and mix until just well combined, to prevent cracking, if you do care =D
大可王 I don't care either I add topping to mine also hey this is her way you have your way no need for rudeness, Laura is so sweet
I've been using this recipe for years now and everyone whose tried it loved it!
Tip: Make sure the cream cheese is as soft as possible, it makes it so much better!
Also I only use 4 pkgs of cream cheese!
Forget my old recipe I'm making this one for my daughter's bday cheesecake is her favorite, thanks Laura😋
For the crust
1 ¼ up of Graham Cracker Crumbs
6 tbsp of Unsalted Butter, melted
¼ cup Sugar
For the Cheesecake
5 8oz packages Cream Cheese room temperature
1 cup of Sour Cream
Zest of 1 small Lemon
4 Eggs
1 tsp of Salt
1 tsp Vanilla
1 ½ cups Sugar
¼ cup All Purpose Flour
For the Berry Topping
¾ of a cup of Raspberry Preserves
Fresh Berries
I just made the cake for my sister's bday and it turns out sooooo good!! Everyone loves it! Thanks for the recipe :)
I hate when they put lemon zest. ruins the cheesecake
I am 24 years old and this is the first time I have EVER made cheesecake. I am in love!! It couldn't have come out more perfect. Thank you for sharing your knowledge with the world. My whole family lived it! Thanks! :)♡♡
The way she cut that sliced CRINGE SO HARD
Definitely my favorite chef on here! I LOVE these recipes.
LISTEN PEOPLE! Cream cheese are sold in 8 oz package. So you buy 5 packages cream cheese. Laura said 5 8 oz cream cheeses
This week we celebrated Shavu'ot. For this holiday we make dairy food. I took a chance and made this cake with my son. It was wonderful! We've got so many compliments. My family said it was just like a ckae from a professional bakery. Thank you so much for this wonderful recipe.
Chag Sameach!
@Arrowhead729 i'm not sure because i do not put my cheesecake in the freezer. However it will last 3 or 4 days in the fridge. :)
Adopt me please
I will hahahah
*Just a suggestion*
Before adding in the other ingredients, beat the cream cheese lightly first. This will make everything else mix easier and reduce the amount of lumps in the batter.
I love the music in her videos as well as how she describes what each ingredient's job is in the recipes.
Btw, I subbed after seeing her take the 2nd bite. I love a chef that EATS her food.
you were looking so good
I love how realistic you are.
I tried this recipe, the cake wasn’t perfect at all.
Did anyone understand what she said in 08:35??? I think this is the secret ingredient of that cheesecake
Completely agree!
Know my cheescake is in my oven and im soo exited
@MetalCherryRed a tart pan will not work because it's not big enough
Laura i want to say a big big thank you, for this very simple recipe. And the result is so delicious.
Hello 👋 how are you doing today
Be very meticulous about the aluminum foil! Or next time I will put a try under it. The aluminum foil ruined my perfect cheesecake:(
Great recipe tried it yesterday loved it!
you can skip it too if you like, a comment from shifa to a shifa ;)
Laura, Laura, Laura...Nothing beats the texture and taste of a cheesecake baked in a water bath. You're right, though. It takes a lot longer and the cooling period is a bummer, but what a result. Also, I find that the graham crust "kills" the cheesecake. In a water bath, you have nothing but the taste of the fantastic cheese...nothing else to overcome the smoothness of the cheese. If I'm going to invest time and effort in making a cheesecake, I want the result to be, as you would say, phenomenal! Thanks for listening and keep on cookin'! :D
so I made this last night here's my advice, first cream together the sugar and cream cheese until it's very smooth then add why thing else, if u just throw everything in u might get chunks of cheese, also ad egg one by one. very delicious:)
Made it today... came out beautiful ♡
Hello 👋 how are you doing today
You are amazing.Love all your recipes.
That is gorgeous
Hello 👋 how are you doing today
I make it!!!! N let the other taste it... it's yummy although i have a big crak on top of it just like u said who care hi hi hi
Laura- YOU ARE MY QUEEN THANK YOU SO MUCH FOR SHARING THIS RECIPE I JUST FINISHED IT AND I JUST REPLACED THE RASBERRY PRESERVES WITH STRAWBERRY PUREE AND PUT STRAWBERRIES AND BLUEBERRIES ON MINE AND IT LOOKS FANTASTIC YOU ARE FOREVER MY FAVE COOKING CHANNEL
She says "so good" every time she eats something LOL :D
I'm not trying to front ms Laura's vid but orange zest I've found taste better.
edupbeat I do both lemon and orange zest and juice
I'm a cheesecake fanatic and used your receipe & OMG!!! It was DELICIOUS!!!
you're beautiful, professional and smart but annoying :P
also you have such a really good amount of information about kitchen things.
you deserve like and subscribe :)
Made this for Mother’s Day #2020 it was so delicious, thank you for sharing this wonderful recipe.
this recipes of a cheese cake it looks simple to do but i couldn't get the temperature of the owen i know you said a 1hour and 20 minutes maybe you can let me know?
325degrees
Laura, baked this for my roommate's birthday today. It came out very well. Everyone loved it :) This was my first attempt at cheesecake baking and very happy it was so good :) Thank you very much for the recipe :)
Could you please tell us how to make no bake oreo cheesecake? Thankyou :)
i hate cheesecake but this was soooo good
Cheers Laura, I like your easy method, which makes life easer.
God bless you. Happy new year.
hello Laura, congratulations on your apron you are wearing in this video ...
I just registered to your channel, I really like and you're talented. I also have a channel of video recipes, come visit us soon
Love it! Thank you!!
Love love love your recipies. Soo easy for a first time baker :-). I made 45 banana chocolate chip muffins for a family BBQ and my family loved it :-). Love your recipies :-)
My husband is a big cheesecake lover and he knows a good cheesecake taste.The only problem is that is the supermarkets they contain way too many ingredients and in a bakery its pretty expensive.i like cheesecakes with medium texture, not too moist but not too dry so i decided to give your recipe a try.Laura it came out fantastic! it was my first cheesecake ever and it was a succes. P.S -the "expert"loved it!
Oldie but a goodie.
She looks like a younger version of Gemma from #Sons Of Anarchy
I live in holland, we have some kick ass cheesecakes. It takes about 15 min. to make. And 2.5 hours to set in the frige. But I have no idea why you dont have a english word for kwark (quark??) cause we dont put cheese in it, and we dont bake the cake. the bottom is make of speculaas. It also has no english word for it clossest thing is brown spiced bisuit. If your ever in holland. try out our cheesecase. they are awesome!!
Ok I made the Cheese cake... waiting for it to cool down.... I reduced the Sugar, and made my own Strawberry Spread... (Strawberries (1/2 LB, Sugar abt 1/4 cup, Lime Juice (mexican Lemon *green*) , Put the berries on the blender, then at low heat let it simmer in the pan, add the sugar and the lemon juice... let it simmer for abt 15m)
I know you weren't asking me, but yes you should use the normal cream cheese which you can spread on bagels. They just come in a little square 8 oz packages at the store. I don't think they vary cream cheese by salt. I don't know though.
HI Laura, i'm a great fan of your vids and really love your cooking! i was just wondering if you could you tell me how much ingredients i'd need in the cheese mixture if i only use 3 packages? pleaseeee help me!! thanks!
No matter what I’m looking to cook I always find myself on Laura’s page thank you so much for always positing recipes of all nationalities 😉
I tried to cut down on sugar and instead of the jam, i am using fresh raspberry puree (i strain it from the seeds) and add 1 tsp of sugar for a little sweetness. Comes out very delicious!
I dont know about kill, LOL! but Im with ya, I think they should loose that button! who cares what someone hates, if you dont like it dont watch! I think Laura rocks it always!
On my birthday this year my friends and I decided to make a cream cheese cake from scratch. Er, to put it simply, it failed. D: lolol. If only I had seen this earlier....
I thought when you do cheesecakes that you had to do them step by step not just dump everything in.
My cheesecake is easier to make and doesn't need the oven. It doesn't have eggs in it and it has fresh cheese! Although I would really love to try this one! ;)
Who's watching the old videos in 2018
the temperature of the crust doesn't really matter. Bake it for 10 min and the temperature on baking both the crust and cheesecake is 325.
Ok, Im Definitely subscribing your a talented chef and you let a little wiggle room for our customizations your wonderous in the kitchen!
you are the best cook
I don't get how you can get everything done before your preheated oven is ready! :O
When I made this I used Vanilla Wafers instead of Graham Crack and It was very good
mmm, this is such a lovely cheesecake, berries are always the best !!
btw, I also have a cooking channel, so PLEASE CHECK IT OUT if you'd like, that'd mean everything to me, have a nice day xoxo
@LoesChoices she left the cheesecake overnight in the fridge. it's a new day...
I just made this and it came out PERFECT! My family loved it and they want me to make it for their birthdays. Thank you so much!
do i have to cool it for 12 hours? in the fridge? for the ultimate taste? :p
Just Like My Mum Used To Make! Nice Peace Love! ,,,,, DJ(UNITE)MC -- UK.
i am doing the exact same think but with sour cherries.oh! and i put the cake in the fridge...:) yum!
Laura I have made a couple of your recipes and every time it has been a HIT! thank you for these awesome recipes they are out of this world!
hey laura....i just got my cheesecake out of the oven after an hour and 20 mins exactly just like u said, but the surface came out really brown...i have no idea y. it smells really good though..so i hope it's just gna b the look and not the actual taste tht's burnt.
got lots of cracks btw...but tht's ok will be covering it with all the pretty stuff.
anyway i will give it a try after it cools completely and let u know how it turns out :D
Hi laura, I'm Italian and I subscribed recently..your recipes look amazing! I want to try making this cheesecake but I have a couple of questions. Can I use italian philadelphia cheese for this recipe? And then can I also use the Mc Vities digestive bisquits rather than graham crackers? I don't know where to find those in Italy. If anyone who has my same question knows the answer, please let me know :)
I wish i could afford to make this lol, but at 1.60 each package of cream cheese, + all of the other ingredients (including the berries, here in Florida fresh berries cost like 3-4 dollars per pint), Just can't afford to spend 15-20$ on a single dessert :( Oh well, Guess I'll stick to my cheesecake bars that only require 1 pack of cream cheese. maybe ill make this on a special occassion.
@MsMoshi222
you can use a smaller spring from pan cheese cakes come in all shapes and sizes. What i have done sometimes is put then in large muffin liners in muffin pans. As for the baking time it will a less just check on it until it gets that golden color (that one looked a bit too pale but that is just my opinion every chef has their preference of donenes) and has a firm to the touch but do not press too hard or you will puncture it.
I just made this, 1 word 5 letters Y U M M Y. Instead of the berries I put strawberries..
Laura I woke up today and decorated my cheesecake! It looked so pretty I didn't want to cut it haha!! Everyone loved it!!! Thanks so much for this recipe!!! Your the reason why I got into baking :)
Hello 👋 how are you doing today
Your oven temperature could be a little off. Also, each batter is a little different due to different things like the moisture of the flour and whatnot so sometimes you need to cook things a little longer or shorter. Remember, it's suppose to be a little jiggly in the middle so it can set while cooling.
Hi there, do you know "Dessericious" (just do a Google search for it...)? They suggest great tasting recipes that permit you to prepare remorse-free and fat burning desserts very easily. It made it possible for Debbie to lose weight whilst enjoying a gluten-free, diabetic-safe adaptation of her preferred sweets. It may work for you too...
I made this today and everyone was like "you made this?! no way. seriously?? i thought you bought it at cake shop"
Since in indonesia blueberry blackberry and raspberry were nowhere to be found, then i replaced it with strawberry. and it's hella good.
thankyou lauraaa, you're my personal chef, thankyouuuuu!!!!
-love from indonesia
@ydtgwen I'm no expert but I definitely wouldn't put it in for that long. But it also matters if you're doing it in a big cake pan with a thinner layer of cheese, or in a smaller pan (then the cheese layer will be nice and big). I'd say put it in for half the time and if it's not good, check it regularly, that's how I do these anyway. Hope this helps. :)
Last time I made cheesecake I was really afraid of over-mixing the filling, so when I baked it, it had what I think were pieces of caramelized sugar that I didn't incorporate properly into the mixture. So is it okay if I use powdered sugar, so it will mix in better without me over-mixing it? PLEASE ANSWER! ANYBODY!
thankful to see reviews that actually that rate this recipe according to their own attempts. This is going to be my first attempt at making cheesecake and i want to do it for a christmas get together at my church. I live on a small island in the Caribbean and what I'm really hoping for now is that we sell cream cheese here lol.
hi laura, can I use a square pan instead and just leave it in there? cuz i dont care about it looking pretty, i just wanna eat it. I dont have a springform pan. They dont sell cheesecakes here in my city's supermakets -.-'. I've been wanting to eat this for such a long time, I'm probably gonna eat everything right away haahhahaha
I've watched this video so many times it's not even funny. I need to make this!!!!!!!!!
You've probably already done it, but you can basically make any of her recipes using anything you have XP I use silicone spatula type things cause I feel like the batter gets stuck in whisk and doesn't mix well. You just have to be careful of how much you mix it. ^-^
I care about calories. Today I'm eating 6 slices of French cheesecake (370x6) and 3 slices of strawberry cheesecake NY style (410x3), total = 3,450calories. They're bought at the supermarket though... so I gotta make my own cheesecake and eat at least half of it in one day.
hiii laura!!..i just love love love watching you cook!..I tried this but mines did not turn out that well..I did followed everything that you said but mines turned out hard and very sour..please let me know what I did wrong..:(..i was sooo sad but it looked soo great.
i made my first cheescake, with help from you... and my chhescake turned out SUPER GOOD!!!!
i didnt do it exactly the same way because i live in sweden and we dont have som of the ingredients that you have but i did my best and it turned out fantastic... Thank you soo much!!