Light and Creamy Cheesecake Recipe
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- Опубліковано 1 жов 2024
- My creamy, fluffy, easy cheesecake recipe is perfectly sweet with a light and delicate texture, all wrapped in a crunchy Graham cracker and toasted pecan crust. Getting the perfect no crack bake is easier than you think and the end result is so beautiful it almost doesn’t need any topping!
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Does this recipe require a water bath or does turning temp down make it not needed ?
Great recipe 💖💖💖
Hi buy the y from thees gyuf and the family also is a underground tunnel with
i have a question i have the oven with a fan in it what temperature shoild i cook it? and should i cook in low fan or high fan? can anyone give me a reply as soon as posible please and thanks.
Hmmm, let's take a dense & flavorful dessert and ruin it 🤣
Light and Creamy should never be used to describe cheesecake.
I do admit the phrase Light and Creamy does aptly describe the host's personality.
FYI bruheem, never ever ever ever let me catch you taking the pish out on xmas fruitcake by lightening up that recipe or you'll have more than a bored chef to deal with, you'll have Santa, angry grannies and about 20,000 elves unemployed bcuz of covid to explain your mischief to bucko. They can't even work at Amazon because they're not human and Jeff Bezos is elf phobic due to some incident at a mall where a drunken Santa was killed by an elf bcuz of a dispute over the cute girl with the tattoo & nose ring at Cinnabuns. But I digress...
I'm cereal about this too.
You chef wannabe types loaf around in the kitchen playing food chemist while the rest of us work our buns off just trying to put food on the table and when you've got kids and park animals to feed you want that sweet sweet Xmas fruitcake or cheesecakes to be dense as possible, like me!
I beat Brick Tamlund for world's densest man in 2013 so I'm an expert in this field of opinion.
I hope this is a wake up call for you so you can change your ways before the calorie police catch up to you bruh.
Hey, I know a light recipe for Jell-O, it's called Kool aid.
Mmmm, delicious. Goes down like water with 1,000x the calories and toxic food colorings.
He thinks I’m gonna share with my family and friends
dude...
Wut
Lmao fr
lol!
This pfp goes well with this comment
My step mother works hours and hours at hospitals risking her life, and her birthday is in about 10 days, since I am only 14 there isnt much I can do but I will definitely be buying the stuff to make this and make it for her as cheesecake is her favorite dessert.
Edit: she absolutely loved it and everyone else did as well. Thankyou everyone for being so kind!
Chicken Spirit
Tell us how it was.🤗
@@nimajohn1351 I haven't made it yet since it's still some days away but I definitely will let you know how it turned out 👍
Advanced happy birthday to your step mother and good luck with making it!
Awww It's so sweet of you to want to do that for your Step Mom. I hope she has a Happy Birthday!
That's such a kind thing to do. She must be very proud of you!
Cool that he found a vertical glass. All my glasses are horizontal.
lol
Lol 😂
😂
😂🤣
LMAOOOO
Ingredients:
16-18 Graham crackers
Toasted pecans
1/4 cup granulated sugar
5.5tbsp unsalted butter
-2 1/2 lbs cream cheese room temp (4.5 packaged) (36oz)
-1 3/4 cups sugar
-1/2 tea spoon salt
-3/4 cup sour cream
-2 teaspoon vanilla extract
-3 tablespoons of flour
-5 large eggs room temp
One year late and I come back to see all these appreciative people haha. Apparently I got the egg ingredients wrong. It’s 5 large eggs and 2 egg yolks. That may explain why mine was the way it was😂
And 2 extra egg yolks
Thanks so much!
Thank you for David Kaberi for adding this list of ingredients. I wanted to make this for my grandson's birthday but when I went to the "Full Recipe" linked above, the measurements of the ingredients do not match what is in this video!!
It’s always based to comment ingredients or lyrics on their respective videos.
What kind of flour did you used?
if this guy told me to go dive into a tank full of sharks I would trust him
Sheeple 👆
@@jahjoeka lemme guess ur a flat earther
ua-cam.com/video/tImGMW-4eHY/v-deo.html e
The holy untrustable
@@jahjoeka doesn't understand jokes 👆 a few comments above
00:12 bold of you to assume I have friends and or a loving family that would eat stuff I make em
💀
This was the first cheesecake I’ve ever made. It turned out unbelievable so light and fluffy. The best cheesecake I’ve ever had.
Shannon Chatfield really I will tell my mom right away to get the ingredients and make the cheesecake
Hi. Did you cover your springform pan with foil and did you water baked it? Thanks.
Is it really big or is it a normal sized cake?
Was your filling a bit runny before putting in the oven? Mine was but I only used a spoon to mix not a mixer
yoo
I’m sorry but this is a mess! The ingredients don’t match the written recipe in the link. PLUS, the baking instructions are completely different.
"Are these clouds from heaven? No it's cheesecake!"
Same thing :)
hey everyone.. you’re all welcome to my food channel:)) lets make delicious and easy food 🥘
ik
Then heaven must be made of cheeseckhae filling
ha ha i think that way to
John: Are these clouds form heaven?
Me: Ohhh yes
John: NO it’s a giant cheesecake
Me: um ok
Clouds from Heaven - Cheesecake; same thing!
Cami Di Marco same thing 😜
haha 😄
😂😂😂😂
Cheesecake is the best thing ever to hit the face of the earth.
Amila Hodzic Agreed! I’m not much of a sweets or dessert person, but I could eat cheesecake everyday...lol
Rebecca Bourque same!!!
Amila Hodzic 😁
No John is
Luke White 😉
This was my first time making a cheesecake. My cheesecake turned out amazing and the best I've ever had😋 -I approve this video 😂😂 Thank you good sir!! 🤙🏾
What size pan
@@THEHORSELOVER23525 cm
@@THEHORSELOVER23510‘‘
I’m gonna try this for my husband’s birthday soon
2:18
"Press, press, press, press, press".
"Cardi don't need no press".
Ima KeepItReal I thought the same thing!!!!
Was looking for this comment...
@@natashajb_2024 lol
Guuhuuthhdsssiij fak lol
I was just about to say that😂😂
I just started to get into baking. I thought I would have such a hard time, as it always looked so complicated. I made this cheesecake last night and it turned out amazing. I still can’t believe that I made something so delicious. Thanks to your channel, I was able to do something I never thought I could do. Thank you for making it easy to understand and follow along. You’re the best!
Try this one ua-cam.com/video/sBk8Ve6muTs/v-deo.html
keep it up💞
It’s very easy!!! Once you get the hang of it 😀
Heyyy!! Im glad you're trying something new, another baker I reccomended is Sally from Sally's baking addiction
You can do anything you set your heart on.
This is the 5th cheesecake recipe I have seen in a week & they are all different. I made my 1st one today, I made the mistake of not putting the butter in the base 😢 in the cream cheese I mixed in powdered sugar, zest of 2 small lemon's & the juice of 3 lemon's.
And the base is a mixture of butternut snap & ginger nut biscuits (Australia)
As my first attempt at a cheesecake I give it 8 out of 10. Not bad for a 65 year young man's 1st attempt 😊
So lovely
I find the Australian equivalent of graham crackers would be plain Digestive biscuits, but definitely can substitute for ginger nut if you like the flavour :)
👏🏼👏🏼🤗💖
I like the idea of adding some lemon or lemon zest
Your video says 10 inch mould and 36 ounces of cream cheese and in your written recipe (link) it says 9 inch mould and 8 ounces of cream cheese. Well which one is it?
When I tell you that I'm just beginning I'm so serious and I made this cheesecake AND IT TURNED OUT SOOOOO GOOD. My family and boyfriend was sooooo SOOO impressed like... I was lying like "y'all didn't know I was a baker? SMH you guys don't know me at all" 😂 THANK YOUU
Shutup
😁
🥳🥳
He said to bake 10 minutes at 350, but his recipe instructions say 20 minutes at 350. Which is correct? Also he doesn't add cinnamon in the video, but his recipe calls for 1/2 tsp. Did you use cinnamon?
@@jacquelineg.6321 cinnamon is an option, you can basically add anything to your crust!
I made this cheesecake last Saturday and it is the BEST cheesecake, EVER!!! It makes a big cheesecake, so I shared it with several friends. Everyone absolutely LOVED it! I also made a fresh strawberry sauce and some macerated strawberries, which just took this cheesecake over the top in flavor! I will be making this again really soon, as my family was mad that I had given it all away. Try this recipe - you won’t be disappointed!
ua-cam.com/video/eD5z5Zkcc0s/v-deo.html .
ua-cam.com/video/tImGMW-4eHY/v-deo.html cheesecake
Did he used seven eggs or five ?
I really like to spice up the party and added 2oz of magic mushrooms! An hour later everyone was laughing and seeing colors.
Hey I want to be your friend so you can share with me 😆
I made this cheesecake for Father’s Day, and literally everyone loved it! My dad is so crazy for cheesecake and we used to have a cheesecake recipe, but I wanted to make one by myself, and he loved it so so much, and I loved it too! It’s so creamy and delicious. Definitely recommend it. 💓
Hi. Did you cover your springform pan with foil and did you water baked it? Thanks.
V Y I did it exactly as he said on the video!
Did you have to mix it for a long time?
Won't you add baking powder and soda
My batter was a bit runny so i got worried if i messed up but after it was baked properly it looked so perfect . I'm crying while eating this :) thank you man ! Thank you ! God bless u !
Mine was runny too after putting the eggs . I should have stopped at 3 eggs . Then I decided to add more flour to make it less runny. I have it in the oven , lord have mercy 😂
Mine needed 10 extra minutes
Make that 15 haha my hens have bean giving me small eggs I think I put in 1 too many
OMG. MINE was a little runny too. I think because I used large eggs. Maybe regular size eggs next time. Will see how it tunes out! So nervous!
So what happened?? lol mine is runny too & I’m barely baking the crust. How did it come out? What should I expect with this consistency of batter? Please help ❤ it’s my birthday & I’m making myself a cheesecake 🍰
Ingredients:
16-18 Ghram Crackers
Toasted Pecans
1/4 Cup sugar
5 tb melted butter
Filling
4 1/2 packages of cream cheese
1 3/4 cups sugar
1/2 teaspoon salt
3/4 cup sour cream (or full fat yogurt)
2 teaspoons vanilla extract
3 tablespoons flour
5 eggs and 2 yolks
😁Thank YOU!
Tysm
Ok, that's merely the appetizers for a continental breakfast.
What's for second breakfast?
And I ain't eating no Elvin crackers man, that dry ass fairy hard tack make my hobbit stomach ache 😂
Also I wasn't wearing my glasses and I thought it said
5 lbs of butter 😁
Wishful thinking I guess
Thank you 😊
Thank you! 😊
You just make me smile. You have such a calming presence. Makes me feel like all of this is within my reach! Now Im off to make cheesecake.
Catch Court that’s all I kept thinking of while watching 🥺
I made this for my husband for Valentines Day. I didn’t have graham crackers and used arrowroot biscuits which taste like animal crackers. I could not get the crust to stick to the sides so just had a bottom crust. My batter was runny and I was scared it would turn out horrible. The end result....the creamiest cheesecake I’ve ever made. My husband LOVED it. Thank you so much! Anyone who loves cheesecake must must must make this! It is amazing and I screwed it up. ❤️
Ok I am making it now and it came out runny..I
that should be ok tell us how it turned out lol
I just put mine in the oven.... super runny!!!! I was terrified until I read this
I am so happy that i read your comment, because my batter also came out runny and I’m glad to know that it will still be okay 😩
My batter was runny too. Idk why but turned out just fine. One of the best recipes for sure
how on earth you add 7 EGGS and it has this consistency??? i ruined everything because of this. on website by the way it says 3 EGGS!!!!
Wait, you watch Mrs. Crocombe???? YES!!! My two favourite people on the internet (now just tell me you also watch Gemma Stafford and I'm out).
I subscribe to all three.
These are the only three I follow for recipes as well! :)
I love her as well!!!!!
w a i t w h o ?
@@SuzetteG316 j
This dude is my favorite chef personality. Well done every time friend!
Why is your written recipe is different from video recipe?
when watch that video as a european . oh hell nah what is oz ahhhhhhhhhhhhhh
I love how everything in the kitchen matches, very lovely, is it your kitchen or do you rent a studio for shooting?
It’s his own kitchen :)
We are making this for Eid al Adha
Mashallah I hope your eid goes well
Yes me to happy early eid to you
I thought Hindus couldn't have cow products? Or are you making with goats milk? Hope it goes well 🙏
CELEB ALERT! he is muslim
@@raneemwaddah6804 my apologies I mistook these two great religons 🙏 happy eid
Made this the other day and it was absolutely incredible. My wife, who barely eats sweats, even had two pieces!
My mom's birthday is coming up and I plan on making this for the family. Hope they like it
Why did he leave out so many ingredients in the written recipe? That doesn't make sense to do... Be careful if you make this!
Can we take a second to appreciate the rose gold measuring tools. Thank you.
They're beautiful.
Yes they’re so pretty!😍
Girl they’re called copper...
S Schaffhausen Not all copper is that shade doe
Yes they are copper and yes they are beautiful, would be beautiful in rose gold also, someone should make them in that.
Okay! I was admiring it too!
I just made it for like the 10th time using this recipe I got so comfortable that I forgot to add the sugar 😱
Was it good?
@@jojorofo yes
@@jojorofo it was so good that from here on out, I am making it with no sugar diabetic cheesecake, anyone😂 topping usually adds enough sweet to it ended up, not needing sugar
I am so surprised that you enjoy watching Mrs Crocombe delight is with Victorian magic cooking from Audley End. It’s like cooking from Downton Abbey
Alison Burt I love that channel!!
Betty-Kay Konikoff Have you tried any of the recipes? Not sure that English cooking in Victorian times was that good for you ! I just love watching her, she is so good at the part of Mrs Crocombe
Alison Burt... I have not... but as someone who loves to spend time in the kitchen I love watching her cook!
Betty-Kay Konikoff I want a pair of those sleeve things to protect her clothes, I get covered in flour or sugar particularly cuffs when rolling pastry
Alison Burt I know what you are taking about too! Do you know someone who can see? You can swap baked goods for them! 😂😂😂 I have two friends that I regularly cook in exchange for other items!!!
Why do you say 4.5 packages in the video but the written recipe says 3 ??
This cheesecake looks perfect! There's just one question I have tho. This video says to bake at 350F for 10 mins then drop to 300F and bake for 40 mins. The full recipe on the linked website tho says to bake at 350F for 20 mins then drop to 300F for 40mins. Which one should I actually do? Sorry if this sounds like an elementary question I've literally never baked anything so I don't know anything 🤣
Same
Oh man was I praying I could make this successfully. I made this for Thanksgiving this year. I have two orders for two birthdays, and one for a wedding. I was told my cheesecake (or should I say Preppy Kitchen's cheesecake) was THE STAR of the show. My brother is a chef, so stealing the show at his home is nearly impossible. This Cheesecake was so good, I never got the chance to try it because I had to let the guest have it. When I went to try a bite, it was ALL GONE! My sister said she found one problem with it. THAT IT KEEPS DISAPPEARING. LOL. She said she is scared to be alone with it because she can't guarantee it won't end up in her belly
Yes! So happy for you!💜
That's nice if I want to make it as chocolate cheesecake can I add chocolate bar and chocolate powder ??? And what size did you made my springform is about 11 inch what size did you make ??
Did you use vanilla extract or something like that?
Hiii. Did you use the recipe from the video or the website? How many eggs?
@@barouk4462 I used the recipe from his website. Also I did not add flour to my recipe. It was accidental at first but it worked. I also add lemon zest to my crust and lemon juice to my batter. 😀 listen don’t make this recipe unless you want yo have to make it for every occasion. Lol. Your guest will LOVE it and beg for it at every event.
I made this for my wife but my own twist on it. I used toasted pistachio and shortbread biscuits for the base. For the cream cheese filling I mixed in some lemon juice as well. It tasted so good. You were right John Kanell it does taste like clouds. Beautiful texture. One of the best cheesecakes I’ve made thanks to you.
Slay
Why written recipes have wrong measurement 😢
The preppy kitchen website has detailed written recipes
😢 I just looked and you're right 😭 it needs to be updated
Hey John, I'm a big fan of your channel, keep up the good work!
Just wanted to ask, why there's a difference between the recipe in your website and on the video?
I've made this cake once before and it turned amazing, hope it will turned out just as good when I'm making it today!
I made this cheesecake and my family loved it even though they thought I had bought the cake lol thank you for sharing such an amazing recipe!
I have a quick question..can anyone tell me do i need to put this cake in fridge or freezer?
@@khizrahassan7423 fridge putting it in the freezer will make it to cold good luck!
Lol 😆 🤣 😂 😹
I made this recipe for my husbands birthday last weekend and it was INSANELY GOOD. It was so big we could only eat half of it after a few days so he took it to work and now his workmates are begging to pay me to make them cheesecakes! Lol I do t want to do that but I am forwarding your recipe. One note: I quickly printed the ingredients from your link but it was for a smaller cheesecake and this video was bigger so I had to go back to store to buy more cream cheese as you verbalize in video.
wanted to try this! Your video says 4 and a half pkg but recipe says 3 pkg which one is correct? and should i use 5 eggs or 3.
Don't think I've ever been the first viewer on a video before.
I'd like to thank the Academy....
It's all in the "notifications"!!!
omg that comment was so cute
😄
Hey just wanted to share this program that is offering a 2 week free trial for online math and reading courses for KG-6th graders. I tried it for my kids and I loved and wanted to tell more people about it. The website is mindzonelearning.com and it is based in the US with highschool/college tutors. I can give you more information if you would like.
Cheesecake Recipe
Ingredients
For the Crust:
1 ½ cups graham cracker crumbs (180g)
¼ cup unsalted butter melted
2 tablespoons granulated sugar
For the Filling:
3 (8-ounce/227g) blocks cream cheese room temperature
1 cup granulated sugar (200g)
¼ teaspoon salt
2 teaspoons vanilla extract (10mL)
3 large eggs room temperature
½ cup sour cream room temperature (120g)
Instructions
For the Crust:
Preheat the oven to 350F.
In a medium bowl, combine the cracker crumbs, melted butter, and sugar. Stir together until the mixture feels like wet sand. Pour into a 9-inch springform pan. (If your pan isn’t non-stick, you can lightly spray it with baking spray before adding the crumb mixture.) Press the crumbs into the bottom and slightly up the sides of the pan using the bottom of a glass or measuring cup. Place on a baking sheet.
Bake for 10 minutes. Remove from the oven and let cool while making the filling.
For the Filling:
Place the cream cheese in a large mixing bowl or the bowl of a stand mixer with the paddle attachment. Beat on medium-low speed until creamy and smooth, about 1 minute. Add the sugar, salt, and vanilla. Beat until the mixture is well combined and completely smooth. Stop and scrape down the bowl a few times during mixing.
With the mixer on medium-low speed, add in the eggs one at a time. Stop and scrape down the bowl between additions. Once the eggs are well combined, mix in the sour cream until well incorporated. Pour the batter into the cooled crust.
Bake for 15 minutes. Reduce the oven temperature to 300F and continue baking for another 30 to 35 minutes or until the edges of the filling are just slightly puffed and the center wobbles slightly when gently shaken.
Turn off the oven and leave the cheesecake in the oven with the door closed for 1 hour. Remove the cheesecake and let cool at room temperature for another hour, then chill for at least 6 hours or up to 3 days. (If refrigerating for several days, loosely cover after the cheesecake is fully chilled.)
When ready to serve, run a thin knife around the outside of the cake. Release the springform and remove the sides. Run a knife under the bottom of the crust to release it from the base. Carefully transfer to a cake plate.
Notes
Do not open the oven to peek. The hot air from the oven will escape, and cold air will enter the oven, causing the cheesecake to fall or crack.
When you pour the cheesecake batter into the pan, gently tap the cheesecake on the counter to pop any air bubbles in the batter.
Make sure to bring your cold ingredients, such as the eggs, sour cream, and cream cheese, to room temperature, so they will easily incorporate without overmixing.
Avoid overmixing the batter as it’ll incorporate too much air into the batter, leading to the cheesecake rising and falling, giving you a cracked surface.
An offset spatula is a great tool to help get the top of the cheesecake super smooth before baking.
Let the cheesecake cool gradually. Don’t place it directly into the fridge to speed up the process, or it will develop condensation when covered or absorb scents in the
I don’t understand. Is this another recipe ?
@@mariashelton314it’s the recipe on his website. I got confused as well because it’s slightly different than the video. It’ll be my first bake and I think I’ll ruin it. The video said flour, but the recipe didn’t mention it. The video said 5+2 egg yolk, the website recipe just 3 with no additional. Please help
@@agieoyuz maybe he realized his original recipe didn't work so he added the flour and eggs.
thanks for copy pasting the wrong receipt
@@agieoyuz how was your cake and what recipe did you follow? video or website?
I need a collaboration with you and Mrs Crocombe now.
OMG YES!!!
Preppy Kitchen oh PLEASE!😄💜
I would LOVE to see that happen! I am also going to order her cookbook coming out this Spring.
Right? That would be epic! 😃
Recipe on website doesn’t jive with the one shown here. Website has quantities for smaller volume than 9 inch springform. Does look awesome!!
“light and creamy cheesecake” *4.5 packages cream cheese*
nut when he says “Light” is not about low calorie, its about the texture.
In grams pliz
@@amandarhollynce4286 it's about 1kg
Use this one ua-cam.com/video/sBk8Ve6muTs/v-deo.html
LMAOINMEMPHIS why did you need to be rude? I’m sorry you’re so unhappy in your life.
The baking instructions in the video are different than those listed on your print version. Which do you prefer?
This was my confusion. It came out way thinner than the video. I was confused that the cup vs gram amounts were incorrect and i did not know eBay to do.
Amazing cheesecake!
From now on, everytime something gets stuck to the sides of the bowl, I'm going to berate it by calling it "Unmixed Nonsense" lol.
I’ve always wanted to make a homemade cheesecake & this was literally perfection! Everyone loved it :) thank you so much for this recipe!!
This was my first ever cheesecake! To be quite frank, I made a few notable errors and it still turned out delicious. I definitely had to add more butter to my crust, but just another tablespoon. Very fluffy and creamy! Thank you for this recipe :)
Oooh that's nice! I've got a doubt abt it though.. When you bake it, do you turn the bottom coil of the oven on or both (top and bottom) on? Because like usually bake is the bottom coil only but I don't want the crust to get burnt and the batter to stay eggy..
@@absolutewalnut5615 you use both coils
"What is this creamy delicious nonsense over here?":-) I love this fella x
I just want to thank you for being such an amazing creator. I have watched SO many cooking videos and you are 1 of my favorites. You have a relaxing voice, and organized production, and a soothing pace. The background is clean and crisp and your recipes are always delicious and you can tell they have actually been tested (I have tested a few myself). I mostly appreciate that you actually give measurements and ingredients and don't force people to your website to get those details. I voluntarily visited your website simply for that reason. I much prefer that approach. Anyway, without rambling too much more here in a comment I just wanted you to know you are awesome and I appreciate you!!
Mine turned out too liquid after I added 4 eggs, and I freaked out because it was ruined, so I took a part of it so that it was less of it, and added more cream cheese in it. And baked it for extra 15 min. Looks more puffed. Hopefully it will be ok in the end....This was really hard to make.
“Unmixed nonsense...” 😂🤣🤣😂🤣
I laughed so hard when he said that 🤣
LET. ME. TELL. YOU.
i made this cheesecake last night for my family and IT IS THE BEST CHEESECAKE I HAVE EVER HAD. i have eaten a quarter of it myself just this morning because I can’t stop it is so delicious. even the batter i couldn’t resist taking chunks of it onto my fingers to eat. it is the best cheesecake i’ve ever had it almost makes me emotional. definitely worth all that cream cheese lol
Tried this recipe for my first cheesecake attempt, it actually turned out amazing! I surprised myself .. just goes to show how great his recipes are tbh! I will continue to browse through the videos .. next on the list is the carrot cake :)
He said to bake 10 minutes at 350, but his recipe instructions say 20 minutes at 350. Which is correct? Also he doesn't add cinnamon in the video, but his recipe calls for 1/2 tsp. Did you use cinnamon?
I absolutely love this recipe and use it all the time, but every time I try it out it seems to taste eggy? But it doesn’t when I cook it in smaller portions. Does anyone know why?
hi John! I am a little confused, in the video you said the first 10 min at 350F but in the writing recipe says 20 min. at 350, so which one is correct???
I usually follow the video and they turn out alright. I haven’t tried this recipe yet, he does this often.
I made this for my dad last Father’s Day and he loved it
light or dense, give me all the cheesecakes!
The recipe measurements are different than the video and the measurements he is giving so if your trying to follow along while looking at a screen shot of the recipe in the link they are different so just be careful so nobody’s cheese cake gets ruined
This looks delicious and I will definitely try it! However, it would have been very helpful if you had shown what it looks like when it comes out of the oven so we can tell what it looks like when it’s done. Can’t wait for your next video!
I know I’m not John but for what it’s worth, I’m sure it had “some” wobble/jiggle, while the perimeter is set. I know that’s not a standardised measure haha but there are a couple videos floating around the internet that show what a cheesecake should look like out of the oven, so I’m guessing it looks like that as that’s the norm :)
I cook it by time, judging by the appearance it always looks completely raw when I take it out of the oven but settles perfectly after cooling down.
How long to bake this for? Did he say?
@@Cely01 10 minutes at 350, then lower it to 300 for 40 minutes
mine rose up into a bit of a dome, and had a light brown edge
Beware, the ingredients proportions for the recipe in the video are so different from the one on his blog linked in the video.
Aye mrs crocombe. I love her she's so savage.
I feel like her cook journal is really "the true art of shade throwing with elegance". 😆
I followed the website instructions, but than I found out that the website recipe is quite different than the video recipe. Looks like the video recipe added flour and is roughly 30% larger than the website version. However the vanilla amount never changed. I wish he would use the same recipe for both.
I use your pumkin pie recipe and mix it with this cheese cake mix. Substitute the sour cream with Mexican cream and some apple cider vinegar. 😋
I was always intimidated making a baked cheesecake ; that's why I would only make non-bake cheesecakes. But I tried your baked cheesecake recipe, and it came out fantastic :) No cracks or anything. Thank you so much. I'm now only planning to make "baked cheesecakes".
Did you have trouble with the springform pan? I’m so afraid for the moment where I unlatch it, or do you just keep it in the pan? I’m not sure
I made this cheesecake for Easter dessert and it slippity slapped my tastebuds into happiness overcharge!!!!! I thought for sure I was going to ruin this (let me tell you, that graham cracker crust and I had some differences!!), but everything turned out amazingly!!! I don't know what I did (I probably didn't measure my ingredients too well), but it did require almost an extra 20 min and cracked a little--SUPER positive that was all on me. lol!! But for someone who has had some bad experiences with online/UA-cam recipes, this is the fourth Preppy Kitchen one I've tried that has been met with overwhelmingly great response! Thanks for teaching me how to make delicious homemade dishes for my family and friends!!! lol!
So I followed exactly step by step everything you did to make my cheese cake and the batter came out to watery and not creamy like yours, what should I do when that happens?
Just made this yesterday and let it chill overnight. This has to be one of the best cheesecakes I’ve ever eaten, thank you so much ☺️
I made it. Batter was runny. Came out of the oven like paradise. I shared it around and the people were amazed.
mine came out runny too, got really nervous until it came out amazing!!
I'm so glad I read this comment as I type it is in the oven and it's a tad runny.Was nervous now I'm looking forward to it
i am SO glad to see this because my batter is runny and i was scared i messed it up!
@@yvesnts Thanks! I think you can stiffen it with another yolk, but I actually like it more this way it just melts!
Thank goodness I saw this comment cause SAME😭 I just popped it into the oven and I’ve been so nervous!!
I finally baked it and it was AMAZING. Only thing is you definitely follow his cream cheese advice because mine cracked for using cold ones😭.
sorry, I just want to make sure I get this right. I see you adding 6 eggs but recipe calls for 3. Please clarify? thanks
"Always toast your nuts"
surprised no one mentioned this yet
Seriously you are by far the BEST teacher for people who love to cook but don’t have a desire to go to culinary school! (Like me) ❤️
Thank you so much, I love watching your videos and learning!
This is such an easy recipe to follow , and it is officially become my family's cheesecake recipe. I just made it yesterday and every body loved it:) Thank you
Just wondering why he doesn’t use a water bath? Everyone else I watch used a hot water bath and wrapped the cheesecake pan in foil to prevent water from seeping in
Just found this channel. I have to say, the gold kitchen utensils and awesome stove combined with your calming demeanor makes for an aesthetically and sonically pleasing watch.
Why is cream cheese so damn expensive tho 😭
Try Aldi if you have one.
Not really I buy the super market brands and Aldi like she mentioned is also cheap. I just bought all of my ingredients to make a cheesecake for less than $8 at Aldi today! :)
i live in the philippines, and we don’t have Aldi. the cheapest cream cheese we can buy at the grocery store is 2.60$ per 8oz/236 grams. that’s 11-12$ just for 1 cheesecake! plus add in the other ingredients, about 15$ 😭😭😩😩
If anyone wondering how it tastes, well ots the best recipe I've tried by far, its tastes amazing with no cracks. Thanks for the recipe brother.
Which cream cheese did you use?
@@nj7018 philedelphia
Have you tried other recipes?
@@kimcruz3889 recipes by preppy kitchen?
I followed this to a T and didn't come out right. And why is this recipe for cheesecake different than your other cheesecake? And the bake time is different in your other video.
I made my cheesecake for the first time in my life! It was a gift for my husband. And the cake turned out delicious! Everyone was joking that I bought it in the store haha I also added the sour cream+vanilla on the top and some berries. It was delicious!
Mrs Crocombe! LOL i love that victorian food channel
Cheesecake is the greatest dessert in the world and I'll fight anyone who disagrees!
Bro honestly... same.
While I might not fight anyone who disagrees but Cheese cake is indeed the best dessert ever. I prayed the other day and I said. God " I hope there is cheese cake in heaven"
I always do his recipes and I love them but you need to be careful the print recipe is always different from the one in the video
This guy is amazing 😍 except that he is great professional cooker - he has very good sense of humour, endless fantasy and not disturbing voice :))) best combination!
yes, his voice puts you at ease!
Im here once again! This is going to be my Christmas dessert 🤗
Same
Me too
not mine
I just love this guy! He’s so SWEET! (Haha get it?) Especially 7:16
😢 I’m hoping it turns out well it seemed more jiggly then normal. I looked at your blog, it said it had to be in the oven, off, for an additional hr then room temp for an hr. I didn’t do any of that so now my cheesecake is in the fridge. I’m praying my husband’s birthday cheesecake turns out fine. 🥺
Hi, I’d like to make this on Thanksgiving for desserts for my to go plates for my quarantined family and friends. What is the baking time if I were to make these as individual size (using cupcake tray and liners)?
I’ve finally achieved a fluffy cheesecake with this! Your recipes are always spot on👌
He said to bake 10 minutes at 350, but his recipe instructions say 20 minutes at 350. Which is correct? Also he doesn't add cinnamon in the video, but his recipe calls for 1/2 tsp. Did you use cinnamon?
I saw John Kanell using a food processor, so I bought a food processor.
#MeanGirls
😂 I really did go buy one bc of you!!
I love to bake, but for some reason, a cheesecake has always made me nervous. Well, there's no growth in your comfort zone, I am going to make thi today! Thank you for all the delicious recipes you give us!! Every time I make one of your recipes, it is always the dessert with the most compliments!
I couldn’t help but stare at that amazing stove through the whole video ...: wow 😍
....bro...how could u... YOU SHOULDA STARED AT HIS CAKE LMAO
This looks so good. “I LOVE” all your copper pans and utensils. Thanks for this delicious dessert recipe 🥰😋🥰😋
I was so excited to try this recipe.. and then my disappointment rang loud when I realized your video is completely different from the written recipe. I typically love your recipes but this error broke my heart