You mentioned in your video after we baked it for 1 hour and cool it inside the oven for another hour the cheesecake should be shaking a little bit before we put it. In the fridge. I followed the same steps but mine I felt had a hard surface. Is this because I add more flour to it or did I let it bake for more than 1 hour? The test is good but not smooth and soft. Can you help me, please?
nonstick cooking spray, for greasing 7 oz graham cracker(200 g) 2 cups sugar(400 g), plus 1 tablespoon, divided 5 tablespoons unsalted butter, melted 32 oz cream cheese(905 g), room temperature ½ cup heavy cream(120 mL) 2 cups sour cream(460 g) 5 tablespoons all-purpose flour 1 pinch kosher salt 1 vanilla bean 4 large eggs boiling water, for baking mixed berry, for serving Preparation Preheat the oven to 350˚F (180˚C). Grease a 10-inch (25 cm) springform pan with nonstick spray. Line the inside edges of the pan with parchment paper. In the bowl of a food processor, combine the graham crackers, 1 tablespoon of sugar, and the melted butter. Pulse to combine until the texture is similar to wet sand. Press the graham cracker crumbs into the prepared pan, using a measuring cup to compact in even layer. Bake for 8-10 minutes, until golden brown. Transfer to a wire rack and let cool to room temperature. Once cool, line the sides of the springform pan with parchment paper. In a large bowl, combine the cream cheese, remaining 2 cups (400 G) of sugar, and the salt. Using an electric hand mixer, blend until well-combined and fluffy. Add the heavy cream and beat to incorporate. Add the sour cream, flour, salt, and vanilla bean seeds, and beat to combine. Add the eggs, 1 at a time, and mix until fully combined, making sure not to over-beat. The mixture should be smooth and creamy. Pour the cream cheese mixture into the cooled crust. Wrap the outside of the springform pan tightly with foil and place the pan in a large baking dish. Fill the dish with 1 inch (2 cm) of boiling water. Gently transfer the baking dish to the oven and bake for 1 hour. Without opening the oven door, turn off the heat and let the cheesecake rest for 1 hour. Remove the springform pan from the baking dish and unwrap the foil. Run a paring knife gently around the outside of the cheesecake to loosen it from the sides of the pan. Cover the pan with plastic wrap and transfer to the refrigerator overnight. Remove the cheesecake from the refrigerator and release the springform pan. Remove the parchment paper lining. Top with fresh berries, if desired. Dip a knife into hot water for clean slices, then slice and serve. Enjoy!
i had one where there was like. crunchy sugar or something in the crust. but it had more of a caramel, crunchy crystally, maybe vanilla maybe syrup flavors i dont know, i dont know if it was added or if it was only lightly mixed to greated pockets of sugar that crystalize while baking? does anyone know what i mean and what its called?
Bake for 8-10 mins at 350F (180 C), remove and let rest
Filling 4 packs, 8 oz 2 Cups of Sugar 1/2 cup of heavy cream Pinch of salt Vanilla extract, 1 teaspoon Eggs (4) 5 tablespoon of flour
MAKE SURE IT ALL ROOM TEMP
mix the cheese and sugar, then mix in the heavy cream, add the flour and the extract, add the eggs 1 by 1 as soon as it’s mixed, stop and add more, and yk the rest, when it’s the last one, as soon as it’s incorporated, stop and put on the crust
Add tin foil so the water does not seep into the cake Add about 1 inch of water on the pan and place your cake and add the water
Bake at 350F or 180C for 1 hour After that turn off the heat and leave it in there for another hour
29 Comments
how about showing the measurments of the ingredients
crema liuuqiuei liuuquei
Am I the only one who liked dense cheesecakes ? I mean it’s still a fake I like when it’s thick
I made it for eid and everyone loved it! Thank you
Please, would you be so kind and help me a little bit: quantities from this video clip are expressed in imperial or metric system?
Thank you.
You mentioned in your video after we baked it for 1 hour and cool it inside the oven for another hour the cheesecake should be shaking a little bit before we put it. In the fridge. I followed the same steps but mine I felt had a hard surface. Is this because I add more flour to it or did I let it bake for more than 1 hour? The test is good but not smooth and soft. Can you help me, please?
What's wrong with a dense cheesecake? Ever been to the cheesecake factory?
This is killing cheese cake
What if i dont add sour cream
wait v have bake
See Reshmakhanum's nude 😂
Is it really a classic cheesecake if u put eggs and flavour to bake it 😅
That's not cheesecake; that's sugarcake.
Tip: No need to even to bake the sour cream topping. Just refrigerate and eat while wet, yum!
had no idea Kiano Moju was behind this!
Ingredients
for 8 servings
nonstick cooking spray, for greasing
7 oz graham cracker(200 g)
2 cups sugar(400 g), plus 1 tablespoon, divided
5 tablespoons unsalted butter, melted
32 oz cream cheese(905 g), room temperature
½ cup heavy cream(120 mL)
2 cups sour cream(460 g)
5 tablespoons all-purpose flour
1 pinch kosher salt
1 vanilla bean
4 large eggs
boiling water, for baking
mixed berry, for serving
Preparation
Preheat the oven to 350˚F (180˚C). Grease a 10-inch (25 cm) springform pan with nonstick spray. Line the inside edges of the pan with parchment paper.
In the bowl of a food processor, combine the graham crackers, 1 tablespoon of sugar, and the melted butter. Pulse to combine until the texture is similar to wet sand.
Press the graham cracker crumbs into the prepared pan, using a measuring cup to compact in even layer.
Bake for 8-10 minutes, until golden brown. Transfer to a wire rack and let cool to room temperature.
Once cool, line the sides of the springform pan with parchment paper.
In a large bowl, combine the cream cheese, remaining 2 cups (400 G) of sugar, and the salt. Using an electric hand mixer, blend until well-combined and fluffy.
Add the heavy cream and beat to incorporate.
Add the sour cream, flour, salt, and vanilla bean seeds, and beat to combine.
Add the eggs, 1 at a time, and mix until fully combined, making sure not to over-beat. The mixture should be smooth and creamy.
Pour the cream cheese mixture into the cooled crust.
Wrap the outside of the springform pan tightly with foil and place the pan in a large baking dish. Fill the dish with 1 inch (2 cm) of boiling water.
Gently transfer the baking dish to the oven and bake for 1 hour.
Without opening the oven door, turn off the heat and let the cheesecake rest for 1 hour.
Remove the springform pan from the baking dish and unwrap the foil. Run a paring knife gently around the outside of the cheesecake to loosen it from the sides of the pan.
Cover the pan with plastic wrap and transfer to the refrigerator overnight.
Remove the cheesecake from the refrigerator and release the springform pan. Remove the parchment paper lining.
Top with fresh berries, if desired.
Dip a knife into hot water for clean slices, then slice and serve.
Enjoy!
i had one where there was like. crunchy sugar or something in the crust. but it had more of a caramel, crunchy crystally, maybe vanilla maybe syrup flavors i dont know, i dont know if it was added or if it was only lightly mixed to greated pockets of sugar that crystalize while baking? does anyone know what i mean and what its called?
The way she speaks really annoys me
CRAP ! Where is the RECIPE, now way I'm subscribing….moronic, WHY BOTHER POSTING THIS ????
Way too much sugar. But its an acquired taste, and eating a lot of sugar prevents some people from enjoying the version with less.
They lost me at sour cream
Too many ingredients 🥺😭
Such a cheesey video
You need 32 oz, NOT 8 oz of cream cheese. You might want to change that because it seems like it’s confusing everyone.
Where is the recipe
Use a spring form thing pan
Butter dat thing up and add a grease paper
Crust
Graham crackers
1 table spoon sugar
5 table spoon melted butter
Bake for 8-10 mins at 350F (180 C), remove and let rest
Filling
4 packs, 8 oz
2 Cups of Sugar
1/2 cup of heavy cream
Pinch of salt
Vanilla extract, 1 teaspoon
Eggs (4)
5 tablespoon of flour
MAKE SURE IT ALL ROOM TEMP
mix the cheese and sugar, then mix in the heavy cream, add the flour and the extract, add the eggs 1 by 1 as soon as it’s mixed, stop and add more, and yk the rest, when it’s the last one, as soon as it’s incorporated, stop and put on the crust
Add tin foil so the water does not seep into the cake
Add about 1 inch of water on the pan and place your cake and add the water
Bake at 350F or 180C for 1 hour
After that turn off the heat and leave it in there for another hour
WHAT SIZE SPRINGFORM PAN ?????????
0:14 “ so heres how to make a classic crack free cheesecake”
please use the metric system