Enjoy the soothing sounds of baking as I guide you through this 5-star baked cheesecake recipe! From the crackle of the buttery crust to the creamy mixing of the filling, this video is perfect for ASMR fans and dessert lovers alike.
#cheesecake #bakedchesecake #asmrfood #asmrcooking #cookingsounds #cookingrelaxation
In this video, you’ll experience:
Relaxing ASMR cooking sounds like mixing, slicing, and baking.
A step-by-step guide to the creamiest baked cheesecake.
Tips for achieving a perfect crust
Recipe Highlights:
Smooth cream cheese and mascarpone filling
Buttery biscuit base with a hint of crunch
Finished with whipped caramel cream
Ingredients:
1000g Cream Cheese
250g Mascarpone
8 Large Eggs
220g Sugar
Lemon Zest
250g Biscoff Biscuits (or similar)
125g Melted Butter
Steps:
Crush biscuits and prepare the base
Mix cream cheese and mascarpone with sugar on low speed
Add eggs, vanilla and zest to mixture
Bake at 140°C for 90 minutes, then chill
Serve with whipped caramel cream.
🍴 Pro tips included for the best results!
Chapters:
0:07 – BAKED CHEESECAKE
0:12 – BISCUITS
1:00 – CREAM CHEESE & MASCARPONE
1:21 – ADD SUGAR
1:32 – LINE THE TIN
1:47 – BRUSH & COVER TIN
2:00 – ADD MELTED BUTTER
2:30 – PRESS & REFRIGERATE
2:35 – LIGHTLY WHISK EGGS
3:10 – ADD EGGS
3:36 – ADD VANILLA
3:54 – ADD LEMON ZEST
4:02 – POUR BATTER
4:18 – BAKE & CHILL
4:50 – CUT PORTIONS
5:00 – SERVING SUGGESTION
Tips for Success:
Use room-temperature ingredients for a smooth batter.
Avoid overmixing the batter to prevent cracking.
Line your tin with parchment for easy removal.
Allow the cheesecake to cool gradually to avoid sinking.
Refrigerate overnight for the best texture and flavor.
Video Timestamps for Easy Navigation:
0:07 – Introduction to baked cheesecake
0:12 – Preparing biscuits for the base
1:00 – Mixing cream cheese and mascarpone
1:21 – Adding sugar to the mixture
1:32 – Lining the tin with parchment paper
1:47 – Brushing and covering the tin with biscuit crumbs
2:00 – Mixing melted butter with biscuits
2:30 – Pressing biscuit mixture into the base
2:35 – Lightly whisking eggs
3:10 – Adding whisked eggs to the batter by hand
3:36 – Adding vanilla extract to the mix
3:54 – Adding lemon zest for a citrusy kick
4:02 – Pouring the batter into the prepared tin
4:18 – Baking and chilling the cheesecake
4:50 – Cutting portions for serving
5:00 – Serving suggestion with whipped caramel cream
3 Comments
Very delicious cake🎉🎉mouthwatering ❤❤appetizing and tempting 🎉🎉stay connected ❤❤
So simple! What da heck!! I've been paying $16 for a tiny slice of cheesecake from my local shop several times a week for years!
I once chatted with the owner of how expensive cheesecake is, and she told me that is mostly due to the "extensive" time it takes to make it. I vividly remember the discussion, where she painted a picture of "mixing for hours and hours (by hand), "sourcing the variety of cheeses", the "meticulous preparation of graham flour", and the "strenuous baking process" that requires "exact temperature manipulation to achieve the desired consistency" which meant that an "eye has to be on the bake throughout"…. It was a several days long comittment where she likened the making of cheesecake to that of a Sushi Master preparing Nigiri sushi and the rarified skill that THAT involves, where the end product of that piece of tuna belly in front of you is $50 and is worth every penny.
So for "just $15 a slice or $2-3 a bite, it actually is underpriced"!
For all I know, she could just be buying the cheesecake from Costco! Thank you for opening my eyes and showing me that cheesecake is not something that only the chosen one can make, but ANYONE can make!
Where are my car keys? I'm going to the store now and making my own cheesecake dammit!
A perfect wobble.😋