Philadelphia CLASSIC CHEESECAKE - Learn how to make BASIC CHEESECAKE Recipe

author Foods101withDeronda   7 month ago

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How to make the Perfect Cheesecake - Tips, Tricks and an amazing Recipe

Have you ever wanted to make the PERFECT cheesecake? Look no further, I'm sharing all my tips and tricks for the perfect cheesecake with NO CRACKING! This recipe creates a dense and creamy cheesecake everyone will love! __________________________________________↓↓↓↓↓↓ CLICK TO GET LINKS TO RECIPES ↓↓↓↓↓↓↓↓ _______________________________________ Subscribe to my channel DENSE AND CREAMY CHEESECAKE printable recipe - 0:19 Crust 1 1/4 C Vanilla wafer crumbs 1 Tbsp sugar 6 Tbsp unsalted butter, melted ½ C ground gingersnaps (optional) Preheat the oven to 375 mix all the crust ingredients and toss lightly with fork until well blended. Press firmly into the bottom of a 10 inch spring form pan. Bake on the bottom rack until crisp and golden, abut 15 min. Let cool. 3:43 Cheesecake Filling 3 lbs Cream cheese softened 1 ½ C sugar 2 tsp vanilla 3 whole large eggs (room temp) 2 large egg yolks (room temp) 1 Tbsp lemon juice (optional) Reduce oven to 300 and place baking dish full of hot water on the bottom rack to create moisture (leave this in while baking). Beat cheese sugar and vanilla with electric mixer on med until light and fluffy, about 30-60 sec. Scrape the bowl, beat 45 sec more - make sure it's smooth with no chunks. Lightly whisk the eggs and yolks together and add to cream cheese mixture (with the lemon juice). Mix on low speed until they are incorporated and the batter is velvety, about 30 sec, scrape the bowl and mix 10 sec more - do NOT overbeat. Pour the filling over crust, bake on the center rack until golden, about 1 1/4 hours +. When you open the rack and shift the pan the center will jiggle a little, but not too much. This is the trick to learn, you might slightly undercook (not bad) or slightly overcook (okay) the first time as you get used to this style. Just the center 4-5 inches will jiggle and not like soup, like a loose jello jigglers. If you want the topping add it now. Turn the oven off and crack open the door and let the cake cool then refrigerate overnight, cheesecake tastes better after a day or two in the fridge. 7:33 Topping (optional) 1 1/2 C sour cream 2 Tbsp sugar 2 tsp vanilla Mix all the ingredients Pour over the warm cake and lightly spread the topping Return to oven for 5 min cool completely and refrigerate. CHECK OUT THESE OTHER DESSERT VIDEOS Flourless Chocolate Cake Coconut Panna Cotta Pain au chocolat Homemade Andes Mints Chocolate Eclairs ASHLEE MARIE CAKES is all about from scratch recipes, cake decorating tutorials and fun themed foods. I believe anyone can be a chef with the right tips and tricks. I love creating delicious food at home and enjoy sharing my recipes with you. I'm self taught and if I can do it you can do it MORE CHEESECAKE RECIPES FROM ASHLEE MARIE chocolate salted caramel peanut butter cup pistachio with coconut macaroon crust KITCHEN EQUIPMENT Bosch Universal Mixer Bosch Bowl Scraper Oven Thermometer Magic whisk ABOUT ASHLEE MARIE I'm a self taught home chef and cake decorator. I've been blogging for 9 years and what I love more than cooking and baking is teaching. I hope that my videos help you learn to make dishes and desserts you've always dreamed of making CONTACT ME - I'd love to work with you YOU CAN FIND AND FOLLOW ME ON SOCIAL MEDIA HERE Blog: Facebook: Pinterest: Instagram: Twitter: Snapchat: @ashleemariecake HERES IS THE FILMING EQUIPMENT I USE Nikon D610 (camera A front shots) Nikon 50mm f/1.8G Lens Nikon D5100 (camera B above shots) Tameron AF 28-75mm f/2.8 Lens Tripod Manfrotto 420B combi-boom stand Manfrotto 496RC2 ball head 3 Light kit Tabletop (white grey wood) AND THE PRODUCTION EQUIPMENT I USE Adobe Premiere Pro CC courses "Lift me up" Song by zhanic at Pond 5

New York Cheesecake Recipe

▼Ingredients Ø18cm SERVES 10 120g biscuits 60g melted butter 400g creamcheese 120g granulated sugar 200g sour cream 150ml heavy cream 2 eggs 2tbsp corn starch 1.5tbsp vanilla extract 1/4 lemon juice 200g raspberres 40g granulated sugar 1tbsp water ▼Facebook ▼Instagram ▼Twitter Music by Epidemic Sound (

やっと完成!極旨超おススメ!ベイクドチーズケーキ | Baked Cheesecake

ベイクドチーズケーキ | Baked Cheesecake I came up with a simple cheesecake recipe of my own because I love cheesecake. It's best to let the baked cheesecake sit for a day, as the flavors will settle and meld. Enjoy cooking! 丁寧に混ぜてじっくりと焼いたベークドチーズケーキは極上の味。 簡単なものもいいけれど、秋口に美味しいベイクドチーズケーキでお茶をするのも またいいもんです♪ ぜひ作ってもらいたいおススメデザートです^^ 本当に美味しいです! チャンネル登録お願いします♪ Subscribe to my channel 【Ingredients】5.9inch (15cm)round Cake Pan crust: 80g cracker crumbs 40g melted unsalted butter filling: 200g Cream cheese 70g granulated sugar 1Egg yolk(20g)  1Egg(large) (60g) 20g Heavy Cream 90g Sour cream 10g Lemon juice 10g flour 【Directions】 ①Mix the crushed crackers with the melted butter thoroughly. Spread on the bottom of the cake pan. ②Pack the crackers into a mold covered in parchment paper, pressing down firmly Let it sit in the fridge. ③Take the granulated sugar and mix it into the softened cream cheese with a Spatula. ④ blend all the ingredients of the filling with a whisk. Egg yolk→beaten egg→Heavy Cream→Sour cream→Lemon juice→sifted flour ⑤Put the mixture in the pan. Shake it to make the surface flat. ⑥Heat the oven to 160°C and bake the cake for 50 to 55 minutes. ⑦Let sit in the fridge overnight, and it'll be so delicious the next day♪ 【材料】 15cm丸型 クラスト: 砕いたクラッカー 80g 溶かしバター 40g *甘めのビスケットより、ザクザクのクラッカーでほんの僅か塩味がするものが合います。 フィリング: クリームチーズ 200g グラニュー糖 70g 卵黄1個(20g) 卵(L) 1個(60g) 生クリーム(乳脂肪分36%) 20g サワークリーム 90g レモン果汁 10g 薄力粉 10g 【作り方】 ①クラッカーを砕いて溶かしバターを加えてよく混ぜる。 ②ベーキングペーパーを敷いた型にクラッカーを敷き詰めて、ギュッと押さえて 冷蔵庫で休ませておく。 ③柔らかくしたクリームチーズにグラニュー糖を加えてゴムベラで混ぜる。 ④残りの材料を順に混ぜる。 卵黄→全卵(溶き卵)→生クリーム→サワークリーム→レモン果汁→振るった薄力粉 ⑤この生地を型に流し入れる。軽く揺するなどして、表面を平らにする。 ⑥160℃に温めたオーブンで50-55分じっくりと焼く。 ⑦冷めたらラップをして冷蔵庫へ。翌日が食べごろ^^ *18cmで作りたい場合は材料を1.5倍で、21cmで作りたいときは2倍で計算してください。 この15cmレシピでは卵は、卵黄1個(20g) 卵 1個(60g)としています。 *music Bapak Uchida(Audiostock) / PIXTA(ピクスタ)



Philadelphiatorte | Frischkäsetorte/Käsekuchen | ideale Sommertorte | Kuchen ohne Backen

Heute habe ich eine total leckere, frische und zitronige Sommertorte für Euch. Die müsst ihr unbedingt mal ausprobieren!!!! Das Rezept findet ihr auf meinem Blog: Besuche auch meinen Online-Shop: Hier findet ihr den Kanal von Maleen: Besucht mich auch auf Facebook und Instagram!!!

This recipe come from the Original Philadelphia CREAM CHEESE box!! Deronda demonstrates how simple and easy homemade CHEESECAKE is to make!! GET YOUR CHEESECAKE ON!!! Recipe below by clicking on SHOW MORE...


Preheat oven to 325 degrees F.

1-1/2 cups Graham crackers crumbs

3 tablespoon sugar

1/3 cup butter or margarine, melted

4 pkg. (8 oz. each) Cream cheese, softened

1 cup sugar

1 teaspoon pure vanilla extract

4 eggs, at room temperature

1. Crumble graham cracker in a food processor.

2. In a medium mixing bowl; add graham crackers, sugar, and melted butter. Mix with folk until well blended. Add into a 9-inch springform pan. Press into bottom and sides of pan to form a graham cracker crust!! Set aside!!

3. In a large bowl; add cream cheese, sugar, and vanilla. With a hand mixer, or kitchen aid, mix until creamy. Beating on low...add 1 egg at a time into the cheese mixture. Pour cream cheese batter evenly over graham cracker crust.

4. Bake in the preheated oven for 55 minutes, or until center is almost set. Use your timer!!

5. Cool 30 minutes. Using a plastic knife loosen cheesecake from around the pan. Cover and chill CHEESECAKE for 4 hours, or overnight in the refrigerator. Remove rim before slicing into desired serving portions.

6. Serve with strawberries, blueberries, raspberries, peaches, whip cream, and/or whatever else you can think of!!!

TIP: Covered & chill CHEESECAKE in refrigerator up to 1 week!!






Deronda's channel offers many different foods that are easy and simple to make, yet delicious to eat...Appetizers, Main Dishes, Desserts, Snacks, Breads, Tips, and much more from start to finish!! An inspirational channel for the CHEF in all of us.

Made with LOVE :)

Music by...Kevin MacLeon (

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