This cheesecake is made with Greek yogurt and, yep, a graham cracker crust. Photo: Chris Court. Many cheesecake recipes are beaten by hand or with a hand-held electric mixer. By food processing the wet ingredients, the filling becomes perfectly emulsified, without a lump or bump in sight. Just wipe out any graham cracker crumbs from the machine before giving the filling a whirr. Eggs give custards and cheesecakes their extra smooth and rich texture, but don't go overboard.
In fact, adding too much egg to your recipe will cause the dreaded "cheesecake canyon" on the surface. Avoid the cracking by following the recipe diligently we used two large, not jumbo eggs in our Best Cheesecake Recipe , and yes—it really matters.
The center of your cheesecake should still wobble when you remove it from the oven; it will continue to cook as it cools on the counter. Leave it in the oven until it's completely firm, and it'll be overbaked and cracked by the time it's ready to eat.
For other visual clues, make sure the filling is pale—you're not looking for golden brown—and that the edges are just barely puffed. If an unsightly surface isn't incentive enough to keep a close eye, remember this: Perfectly-baked cheesecake is smooth and rich.
To be perfectly honest, I like Dillon's cheesecake the best of any I've had! Any thoughts or ideas on the subject? O'Shaughnessy When the usual pie lineup feels boring and uninspired for your dessert repertoire, you've got to make Sign up for our newsletter to receive the latest tips, tricks, recipes and more, sent twice a week.
By signing up, you agree to our Terms of Use and acknowledge the data practices in our Privacy Policy. You may unsubscribe at any time. Or do you have the recipe for 6 inch instead? Follow the same instructions but try baking for 1 hour 15 minutes. Gave your recipe a go to surprise the kids and better half. This turned out soooo good. Cannot believe how great it turned out. Kids loved it. Wife loved it. Will be trying out more stuff because this was a real confidence booster.
Thank you from the bottom of my heart. Have you tried half-ing this recipe? Will it effect the end result? Hi, looks so yum and I would like to try it today.
Can I substitute the base with digestives biscuits? I baked this cheesecake for my family and everyone raved about it. Was amazing and will be using this recipe from now onwards. If I plan to make them in a cupcake pan, how long would you suggest I bake it for and will I still need a water bath as well?
Hi hi. I just made this last night. It looks really good. The top side around cake is slightly cracked but its looks good. My center is smooth and no cracks. I might have baked it for an hr and 50 mins. Question on the bath water. How many cups of water do you boil and the pan is supposed to be on the very bottom or can it be right below the cheesecake pan?
Hope this helps! Great recipe. I just made it 2 days ago. This one I think was the best. Came out great. Taste was perfect and consistency was dense and creamy like it should be. My family loved it. Definetely filing this one away for next time. No cracks! Creamy and delicious. Thank you for the lovely recipe and since this first bake turned out so well, I am now baking other cakes too.
I have baked cheesecake over the years and was frustrated with the work and expense for little or inconsistent payoff. One day my brother told me he happened upon this recipe and that he was making his third one in three days. He said just follow the recipe as written. Which I have now done 5 times and will do again today. This is the very best of the best tastes, textures, and overall experiences of cheesecake I could ask for. My husband says he eats every piece slowing so he can savor the experience.
I only have a 10inch springform pan. Would you make any modifications for this? Thanks for your advice! Oh Jenna! Chill it in the refrigerator, but if you need to keep it for a long time like a month store it in the freezer wrapped in plastic wrap. I have frozen this with wonderful results. I wrapped in several layers of plastic wrap after cooled according to instructions and then put a layer of foil around that.
Absolutely fresh when thawed…. Im trying to figure out if you baked with the cake directly in the waterbath or not? I want the dense texture your cake has but Im wondering if the cake will crack if not placed directly in the waterbath. I will doing this recipe soon. Place the water bath and cake on two separate racks. As long as there is moisture inside the oven, it does not matter whether the cake is inside our outside the water bath.
I just wanna make a small batch for myself since no one else in the family really eats cheesecake. Will I need to decrease the temperature or use the same temperature and bake it at a shorter time?
Hi Rose — I would keep the same temperature but reduce the baking time. There are, of course, the usual issues with this recipe.. This second attempt within one month turned out even better than the first which was darned-near cheesecake perfection. Great recipe and perfect instructions.. But since there are no leaveners involved in cheesecake, it should be fine to bake as is.
What adjustments to the ingredients, oven temp and baking time would you suggest to keep this cheesecake from totally collapsing when cooling? Were the edges of the springform pan well coated and covered in parchment paper? The cheesecake may have stuck to the sides which caused some tension in the center. Best cheesecake ever! I did not line the pan and it practically jumped out! I added a chocolate ganache with a sploosh of almond extract made it just thick enough to drip down the sides then put back in fridge for an hour before serving.
I just want to know how to make your glaze strawberry. I think on your future recipes you should note down a variety of glazes and more. Otherwise amazing recipe well written. This recipe is infallible if prepared as directed and divisible and freezable. I have made it in two smaller pans and it turned out perfectly. I have frozen it whole after the proper cooling instructions and when thawed it tasted fresh as a newly baked and cooled cake.
My husband said it was best cheesecake by far and that he savors every bite. He also said he would weigh pounds if I made this every week. Thanks so much for making the instructions as specific as possible. I saw the questions about elevation. I live at 9, feet and cheese cake is one of the few recipes that requires no adjustment for altitude. Hi — do you think this makes enough for 4 — 4 inch cheesecakes? Thanks, nancy. They should also only bake for about minutes.
I wanted to tell you — your recipe was great. Even the crust was enough for all 5. And I froze one of the small ones to see how that will work. Thanks for the great directions — it had been a long time since I had made cheesecake! This recipe was divine. It would not have been better. The texture, the flavor, the appearance. Awesome recipe and the instructions were very detailed and easy to follow.
It did not crack! This was AHmazing. Great detailed instructions without being too wordy. This authentic recipe, with your detailed instructions carefully followed, was a runaway hit with my husband NY style cheesecake fan for Christmas this year. I gave you full credit and have already recommended it to other New York style cheesecake lovers I know. The recipe worked out great, and the cake was delicious.
Any suggestions for an almond version? I have always loved a good N. Style Cheesecake and wondered if I could actually make one. I love to cook but have only tried cookies a couple times so I was a bit intimated. Well other than forgetting to take the cream cheese out of the fridge when I was supposed to….. I did everything else and it came out so perfect! It was delicious! Thank you for the wonderful recipe and instructions.
Holy cow. My husband said it was the best cheesecake he has ever eaten. Just wondering if I can make these into mini cheesecakes, if so what do I need to change? Try baking at F for minutes. I was working from your printed recipe and not looking at the video. My downfall here is that when pouring in the egg mixture, your printed version does not say to scrape down the sides of the bowl so when I put my sour cream and started to fold it seemed like it was not mixed down the bottom of the bowl so I had to fold my cream and and then try stirring it to get it mixed to what I thought would be okay.
The ingredient list now reflects the servings specified. Add all ingredients to shopping list View your list. Chill overnight. This is imperative! If desired, top with your favorite fruit or serve plain. I Made It Print.
Full Nutrition. Reviews Read More Reviews. Most helpful positive review PuffNoodle. Rating: 5 stars. Even though my first attempt was a flop, I still give this a five for taste. I am not an experienced cheesecake maker, but I looked up some tips and I will make this again today. Here's what I learned: 1 Cream the cheese before adding all your other ingredents.
This gets all the lumps out without adding too much air. Eggs are what traps the air. I did not want to prick with a toothpick and risk cracking the top, so I followed the instructions given here and it was a runny mess. I like the tang the saour cream gives it. I also notice the edges were nicer when it pulled away on its own. The parts where I had to run my knife around the edge looked jagged and crumbly cold be due to being undercooked - I dunno.
Tastey, but it was like try to swallow a spoonful of peanut butter. Sorry this is so long, but I wanted to try and save any first time cheesecake makers like myself frustration on some of these novice mistakes. Read More. Most helpful critical review D J Grover. Rating: 2 stars. I made this recipe and was quite disappointed.
Anyone that is familiar with the white dense almost crumbly cheesecake of NY and is looking for that recipe should pass this one by.
This recipe produces more of a heavy cheesecake custard I should have known with all the eggs and in my opinion has kind of an "off" flavor that I can't quite put my finger on. It is better with a fruit topping and if I made this recipe again which I won't I would add the zest of two lemons. Reviews: Most Helpful. For many years, I have been in charge of baking the dessert for various family celebrations. The taste and texture were phenomenal--absolute perfection.
I like a slightly dense cheesecake and this was truly was--like one you would find in a New York deli. The shortbread crust was so delicious and blended perfectly with the cake.
I believe the temperatures and baking times as well as the hour cooling time in the oven after baking is complete , were one of the reasons this cake comes out so beautifully textured and decadent. Most of my previous cheesecakes cracked. No cracks in this one. It looked gorgeous. I've unsuccessfully tried water baths in the past. So, from now on, I will never use a water bath and I will adjust baking times to allow for that one hour oven cooling time.
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