I’m a Home Economics Tracher but boy.. you’re so professional! Techniques, equipment, and when things go wrong. I’m impressed! I like your style, your kitchen and your charisma. Such a pleasure to watch you!
Erin, Reynold's Wrap make oven safe crock-pot liners that I use (and re-use) around my 9" springform pan. As they are deep it makes a much easier way to liff out of the bain-Marie. They come in a package of 4 / box and I've been using the original one for 3+ years. No more foil, no more leaks. Thank you to the entire team for another great video.
Oh my gosh, thank you SO much for that tip!! I haven't used the bain marie method to bake cheesecakes in years because of the risk of leakage. I almost never get cracks on my cheesecakes because I am super careful and never let them overbake or cool too quickly, but I think that the bain marie helps to get a creamier texture. I will get those crock pot liners ASAP!
@@roxpr2000 Just google "reynolds wrap crock pot liners" and click on images to see what they look like. As much as I hate the expression... it's a game changer in baking cheesecakes.
Omg using a food processor to make the batter for the cake is definitely going to be on my list. I hate needing to take out more than one big piece of equipment for recipes lol.
This video was amazing. Thank you. I started cooking during the covid. I have been making peach clobber cheese cake. After watching your video, I realized I have been doing it correctly. Just thinking about the process before making one. Now people are asking and paying me to make them for them. So again, thank you. This gave me more confidence in what I am doing.
Erin, I love that you use the word "wonky" so much. It was a favorite word of my mom's and I miss her so much so when you use the word it brings back that feeling of love I have for my long-departed mama. By the way, at around 31:00, you talk about the no-bake cheesecake and how the 12-hour fridge time allows the water component in the heavy cream to evaporate. I was taught that what is happening in that 12 hours is some (as in, a tiny amount) of the liquid component of the heavy cream is dropping down into the cracker/cookie crust but more than that, some of the liquid is hydrating the cornstarch molecules. You mentioned to cover the cheesecake so it does not absorb fridge odors - and a covered container does not allow for evaporation - so where is the water going? It is primarily being absorbed by the starch in the mixture.. Thank you for another fantastic video. I always learn something from you each time I watch one of your videos, and I appreciate you for that very much.
this is an interesting video to watch as a European. We don’t really bake ours in Ireland and England, there are baked American style cheesecakes now in the shops! So ours don’t have eggs. The Basque cheesecake is its own thing though, and more of a baked custard!
Wow ! You teach a awesome class. Having baked cheesecakes professionally, and being in education I appreciate your thorough and engaging instruction. Love your sense of humor❣️
I made a cheesecake yesterday, used it to make my crust, thought about but decided not to use it to mix the cheesecake batter because I was afraid it would over mix. So happy for this tip because I do like minimizing cleanup 😊.
I really like the way you explain why (or why not). I don't care for recipes that tell you to do or not to do something with no explanation. The real learning is when you understand why, therefore you can apply the techniques or reasoning to other recipes. Thank you for sharing and I will be trying your recipes. You are truly a great instructor. Sub'd.
My favorite is baked cheesecake. So lovely u xplain us. If v gonna go to a topic u get in depth nd teach us so much tht v can never get anydoubt at all. 😍😘
Gurrl! You are Gooood!! My mind is spinning with ideas!! excellent explanations. Very informative and thorough... And entertaining! New follower😉 Merry Christmas!🎄
Oh I neeeeeed this. I love baking and feel like I am pretty dang good at it but cheesecake is the one thing I have never ever been able to nail down. They always fail. Cannot wait to watch this!
Whatever Food 52 is paying you Erin……..is DEFINITELY not enough… they need to quadruple it…. OR…. you need to have your own TV show…..you are equal to Emeril.. ❤️
Me: I don't have time to watch a movie. Also me: I don't like cheesecake. Also me: I think I will make cheesecake for spring. And I will do it because of Erin.
ERIN: I write with news of a successful experiment which will also give you an excuse to get a piece of equipment you may not have. ge The dip of my toe into pandemic cooking came about when, seeing your video, I was inspired to make a cheesecake for the first time in my life. It was a notable success, and apparently I have a knack for berry cheesecake. Who knew? The only part of the recipe I found a bit of a pain was the double boiler, although it is very hard to argue with good results. Now, as it so happens, I have a steam oven. And it occurred to me, what if I put my cheesecake into it at 325F and with 100% steam? It worked a champ, and was LOTS easier than rigging a double-boiler pan. So I pass this on to you, with much thanks for getting me started. And you know have a perfect excuse to get yourself a steam oven, if you've ever wanted to. :)
Great episode! I wanted to ask about baking cheesecakes (and other custards) in the sous vide. I love, love, love my sous vide machine but can't find many dessert recipes. I'm assuming you have a lot. Maybe a future episode? Please? Pretty please? With a (sour) cherry on top?
Thank you for this … I have a really good recipe for a baked cheesecake, but it always cracks in the centre. Now I will try a water bath and drop the temperature 25 degrees. Hopefully this will fix the problem because it is a delicious cheesecake.
I have heard a lot about gelatin in cheesecake, but you didn't seem to use it so it isn't necessary after all. I would have liked to see the swirl pattern cheese cake out of the pan. These videos have taught me how to be creative while keeping it the same dessert.
How do I find one of the springform pans mentioned at the beginning, that clamp around the base, but the base isn't inset into the pan? I'm in the market for a new springform pan, and I've always had, but never liked the inset kind. Amazon and Google are both failing me.
My classic go to rexipe called forb5 pkgs of cream cheese, sonits a tall cake. My biggest problem is that it takes a lot longer to bake, and it's always golden brown by the time the center is baked. Can Iower the temp and cook even. Longer, to avoid the browning? I already cover it toward the end, to try to reduce the amount of browning...any suggestions?
They need a hug and cheesecake how can you 👎 She is so good I just found her few weeks back I ha never baked cheesecake so going to give it a try you rock❤🇦🇺🌹
It's here, it's here, it's here, it's HEEEEEERE. I don't know what I love more, Erin's bubbly charming personality or her amazing recipes and amazing helpful explanation of every detail and technique. As a food nerd, I love understanding every granular detail. She's so lovely. I can't believe these are free. This is full on pastry school
I get the compliment but this is so much better option for her and us. It most likely gives her way more creative freedom than a traditional TV company would provide her with and it's accessible to much wider audience. Hopefully Erin will stay on (at?) RU-vid for a long time. ❤️
I was petrified to make a cheesecake. And I think I watched this video 3 or 4 times before I've got up the courage to go in and just do it. All your tips made it come out sheer perfection.. No cracks, water bath, mixing the dry ingredients together--- All of those tips made my very 1st cheesecake extremely successful. I can't wait to share it with my family. Thank you Erin please keep them coming!! You are my "Shero"!
