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How to Make Creamy Classic Cheesecake With No Cracks

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How to make a classic cheesecake recipe with a perfectly creamy center, zero cracks, and the perfect crunchy graham cracker crust!
RECIPE ON BLOG ► sugargeekshow....
Cheesecake Crust Ingredients►
8 ounces (227 g) graham crackers crushed
4 ounces (113 g) unsalted butter melted
4 ounces (113 g) granulated sugar
Cheesecake Filling Ingredients►
48 ounces (1361 g) cream cheese softened to room temperature
13 ounces (369 g) granulated sugar
1/4 teaspoon salt
1 Tablespoon vanilla extract
3 ounces (85 g) heavy cream room temperature
3 ounces (85 g) sour cream room temperature
6 large eggs room temperature
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Опубликовано:

17 фев 2020

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Комментарии : 111

@SugarGeekShow 4 года назад

Here is the blog post with more tips and a printable recipe! sugargeekshow.com/recipe/classic-cheesecake-recipe/

@camilletomer 4 года назад

Okay, so I'm being lazy, but I saw you putting the cream cheese into your mixer, and was surprised by how much you put in. So I went to your website and looked for the recipe. As it is at the bottom of the page, I scrolled through the whole thing quickly read how much you put in your recipe. So I may be asking a question that has already been answered, and I am so sorry if I am, but what size of springform pan do you use? My recipe take half that amount of cream cheese and I use a 10 inch pan myself! Thank you for this tutorial! I am so glad to know what's been going wrong with my cheesecakes all these years!

@SugarGeekShow 4 года назад

Camille Tomer no problem! This is a 9 1/2 inch pan. I use more cream cheese to make a taller cheesecake :)

@MsArtaUSA 4 года назад

Thank you I love your personality

@lelasart 3 года назад

Ya gotta have a TALL cheesecake!!

@raylanroyal2127 3 года назад

A trick : watch series at Flixzone. Me and my gf have been using it for watching lots of of movies recently.

@sheiba09 4 года назад

I started watching your tutorials a couple years ago and love them ! They are so clear and easy and I always learn something. Thank you for taking the time to continue to do so 😊

@SugarGeekShow 4 года назад

sheiba09 you’re welcome! Thanks so much for sticking with me 😄

@magalyquintero6911 4 года назад

THIS IS WHAT IVE BEEN WAITING FOR!!!! omg omg omg ♥️♥️♥️♥️

@TravelChefBari 3 года назад

Spot on ! Exactly what I would do. I use to make cheesecake on a daily basis , to the point I memorized the recipe - lol. I love my Bosch too . Thank you 🙏

@lanab755 2 года назад

The creaminess on this cheesecake is exactly what I've been looking for. I'm making it tomorrow, thank you!!!

@HomeCookingJourney 3 года назад

Wow, that must melt in your mouth! Yuuum!

@lelasart 3 года назад

YUM!! Christmas gift cheesecake!! One for home and one for best friend!

@simsationalvirgo6461 4 года назад

Sugar Greek: whatever toppings you like on your cheesecake Me: YES!

@danesec8554 3 года назад

I’m so happy to find you .... I love baking and watching baking videos

@carolann3321 4 года назад

Thank you!!! Finally a recipe I can follow! You are awesome!

@chinasmith2848 2 года назад

This is the best cherse cake anyone could ever make!!!!! Thank's for sharing !!!! It's a hit a my house ....

@SugarGeekShow 2 года назад

So glad you like it!! Thanks for sharing

@stephenanthony3094 4 года назад

I was so intimidated to make a cheesecake from scratch. The first time I made one was 5 years ago for my mom who was on hospice care at the time. She said she wanted cheesecake so I made her one. Now, I did not follow this recipe, I followed Martha Stewart's on her Everyday Food channel, so I apologize it wasn't yours. However, the water bath is what MAKES the cheesecake a cheesecake! You have to use it! I don't understand why people are so afraid of the idea. Its very simple. After that I was making cheesecakes all the time. I just made one two weeks ago while in Quarantine bc I hadn't had one in awhile. My partner was so excited. Im loving your content. You're like a pro baker but also a home cook. I like your style! And everything you turn out looks AMAZING!

@nanasafowaa7774 3 года назад

Tried this recipe! So easy to make and so creamy! Thanks for the recipe

@VleslieH 4 года назад

I just made this a couple of days ago and it came out sooo good!!...thanx for sharing!!

@jilllopate4029 3 года назад

I love your channel! Everything you do is perfection! Cannot WAIT to try your cheesecake recipe! Gotta make it soon!

@TheYaziman 4 года назад

Awesome video. Thanks for sharing the recipe and the tips too!

@dietrevich 4 года назад

Interesting, I would have thought that the one that was browned on top was the better. Visually it was more appealing and look professionally done and hand crafted. The other one was pale and had the look of a commercially done and mass produced cheesecake. Thanks for sharing.

@CristinaMx3 4 года назад

Im trying this today!!

@maryannelliott3915 4 года назад

Oh liz your killing me lol I so want to make one but I’m on slimming world and can’t have any lol looks so delicious fab tutorial x

@bekkametheney6290 4 года назад

I love your show !! I made your sugar cookie recipe my new favorite!!!

@staceykersting705 3 года назад

Are those the same as butter cookies? I love them with real butter. Nothing else will do!

@leilablack3826 4 года назад

Beautiful,,,,!,,

@teresadelgado5284 4 года назад

So Delicious and Beautiful 😋

@momof2momof2 4 года назад

I prefer the golden brown one. I also like a little lemon juice, butter and lemon rind in the batter. This makes for an outstanding beautifully flavored cheesecake :)

@polkablondebeautychickadee8668 Год назад

Hi there so after chilling my cheesecake for 6 hours now oven is at 335 and baking for 60 minutes

@bsimpson6204 3 года назад

Perfect!

@carolinatapia5040 3 года назад

this video was very helpful, THANK YOU SM !!

@Maryorra 3 года назад

Does the water need to be hot/boiling?

@kimmnm4859 3 года назад

How can we avoid hardened crust? My graham cracker crust is hard to cut🤔

11 месяцев назад

can I put the whole cake in the fridge for 20 days?? :D Thanks!

@meme3714 Год назад

Hello! This recipe is excellent! I have one query however. I'd like this cheesecake with a serving of 4-6 people. What would be the exact measurements for each ingredient to do this and will the baking time be the same?

@CED... 2 года назад

What can I use instead of sour cream?

@kellypaidforit 2 года назад

If you are substituting the graham crackers for chocolate wafers (Oreos without the cream) do you still prepare it the same way? Add sugar and pre bake?

@amandaguzman7822 3 года назад

Can you line the perimeter of pan with parchment paper instead of using blow torch to remove cheesecake?

@lakeozark73 3 года назад

there should be no problem with that. thats what I did

@johnfalcon3335 2 года назад

I still have a problem testing for doneness so I use the touch test. If dry to touch, then it is done. But I'm not sure if it is on the overbake side.

@annchovy6 2 года назад

I honestly feel so happy when I see a cheesecake recipe these days that doesn’t include flour or cornstarch in the filling. I feel like it’s becoming extremely rare to not see people fall back on starch to protect against problems that are caused by poor baking. These ingredients are always noticeable to me though and ruin the texture of a good cheesecake, which is a custard (except Japanese cotton-soft ones which are soufflés). I personally prefer to bake cheesecakes at a really low temperature rather than use a water bath. However, regarding your two cheesecakes here, lots of people prefer well-browned cheesecakes! Btw, people who don’t have a torch can use a blow dryer or wrap a towel that’s been dipped in hot water around the sides.

@siris1312 3 года назад

Could u share chocolate cheese cake recipe plz

@andersbackende 4 года назад

perfekt. It look so yummy :D

@kamariadenny5295 2 года назад

If you dont have a cream bru lay*? Torch you can use a blowdryer

@SugarGeekShow 2 года назад

For sure!

@Trekker57 4 года назад

Hey Liz, I really enjoyed your cheesecake recipe demo. I LOVE cheesecake and have made quite a few of them. I have one question for you: How do you keep the graham cracker crust from getting soggy? I read online that you can blind bake the crust and then brush it with beaten egg white then bake it an additional one or two minutes. I have yet to try this. What is your take on this?

@cakescupcakes6703 4 года назад

Do you have a recipe of sponge cake thank you..

@keithleach1880 2 года назад

Dang i made in 9 inch pan too much batter filled to rim so hope it doesn't hurt it!Did you say 10 inpan somewhere?

@rhazeeahislam5935 3 года назад

Hi what can i use instead of sour cream

@raymensoin8010 4 года назад

if we quater or halve your recipe what would the baking time be?? 😊

@MsJennifertorresdiaz 4 года назад

Thank you so much for the recipe Liz. But I have a question... Can you do this cheesecake without the crust?

@staceykersting705 3 года назад

Yes, of course! I do my pumpkin 'pie' the same way. I don't remember having to add cream or sour cream to a cheesecake..

@retroflashbackdude Год назад

Not sure, but you can always do a Basque burnt cheesecake, which doesn’t use a crust or water bath. Instead the springform pan is lined with parchment and its baked for about the same amount of time as a regular cheesecake but on a higher temperature of about 450F. And it’s ok for Basque cheesecake to be cracked, and Its meant to be burnt (caramelized burnt, not charcoal burnt) on the outside with the inside being a bit softer.

@Godsangel8 Год назад

Hi, what are the measurements, I don't have a scale

@amynuckols6459 3 года назад

Can I use Oreo cookies for the crust and add chopped Oreos to the cream cheese filling without issue?

@rubiecarrasquillo2685 4 года назад

I have seen a lot of cheese cake recipes calling for lemon zest/ juice. Did you substitute sour cream for this purpose?

@SugarGeekShow 4 года назад

Rubie Carrasquillo New York style cheesecake usually calls for lemon, this is just a traditional cheesecake recipe so no lemon needed 😊

@geoffreyivie9885 4 года назад

If the cheesecake isn't done after an hour, how long would you recommend to try before checking again?

@MsISIS21 4 года назад

Love it! Water baths do freak me out!!!! Could this recipe be used for minis as well?

@SugarGeekShow 4 года назад

Yes! I did mini cheesecake hearts last week! ru-vid.com/video/%D0%B2%D0%B8%D0%B4%D0%B5%D0%BE-lZs8k2p8x0o.html

@lauracottom7425 4 года назад

Can this be made as bite size? ❤️ watching your videos.

@GabrielaAguilar1985 4 года назад

Love the quirky humor 🤓

@GabrielaAguilar1985 4 года назад

Definitely the prettiest cheesecake I’ve ever seen 👍🏼👍🏼

@CatalinaMartinez1981 3 года назад

Looks great! But I do prefer the golden brown cheesecake. Thank you.

@paulgraham5370 3 года назад

The shoulder of the bottom piece of spring form goes down, leaving a level surface for the cake to be removed.

@ednamaala7241 3 года назад

Hello mam what size of the cake tray please?

@9929kingfish 4 года назад

It’s when the eggs are added is when you need to be concerned about adding air. You can beat the cream cheese as fast as you want.

@dewim6768 3 года назад

It's probably fast forward 🤷

@LaviHeartsJoe 4 года назад

Is there a way to make this cheesecake I’m bite size? Like cupcake size?

@mayalovesss_ 6 месяцев назад

What happens if I put my cheesecake on the top rack?

@berthaversetto8654 3 года назад

Can you please show the measurements into cups instead of ounces an grams?

@amandacook7865 4 года назад

Mine came out as tall as the pan, do I need to add more time?

@amandaguzman7822 3 года назад

Need help with measurements yo heavy cream and sour cream need CUP measurements asap. In the process of making this right now

@nuvigroovi 2 года назад

I like my cheesecake more firm so I add cornstarch and flour. Creamy or firm, it’s up to you.

@dcwatashi 2 года назад

This cheesecake is nothing like a New York cheesecake it’s not Thick, my fork cannot stand up in it I’m used to a denser cheesecake. So I think I am going to go back and use either Thomas Joseph Everyday kitchen recipe or Stephanie at joy of baking and use her recipe. However I still appreciate the tips about leaving the cheesecake in the oven for an hour they sort of left out that kind of stuff

@janetkluchnik1167 3 года назад

How much

@impresionescomestiblesvg7067 4 года назад

Can I use fondant with your strawberry cake recipe🥰

@SugarGeekShow 4 года назад

Veronica Gomez yes you can!

@helenscaketasticcreations4693 4 года назад

YUM!!! x

@pinksuger2660 4 года назад

When i make cheesecake the crust becomes really hard.what is the reason ?

@ella-preppy 4 года назад

I’ve experienced water seeping through the foil while baking which can make the crust soggy. Any tips on how to avoid this? I have double wrapped it in foil.

@annchovy6 2 года назад

I like to use an oven bag (the kind sold for roasting turkey and also chicken) since it has no holes whatsoever and is designed for oven use. Wrap in foil first then put in bag (trim the top if you have to) and secure with something like clips so it stays open and upright.

@polkablondebeautychickadee8668 Год назад

So the cheesecake is in the fridge chilling for 6 hours whats the next step after its out of the fridge?

@dcwatashi 2 года назад

Oh I wish I had watched your video first I was following Thomas Joseph from the Martha Stewart channel and he did not mention anything about leaving the cheesecake in the oven for an hour with the door open now Martha Stewart herself on her video years ago actually not that long ago she said so so why didn’t he? So I foolishly took the cheesecake with the hot water bath out of the oven and then I was wondering how the heck do I get it out of the water bath. But then I found your video thank goodness so now it’s sitting on top of the stove cooling down. But one thing that he mentioned is to invert the bottom of your spring form pan and then your cheesecake easily slides off onto the platter.

@davidmoss8993 4 года назад

Hi, just found your channel, and iv'e just started on the baking trail, is there any sort of fixed ratio for these cheesecakes, i would like to make a smaller version say in a 6inch tin. Hi from the UK.

@SugarGeekShow 4 года назад

david moss Hi! No fixed ratio, you can just half the recipe to use in a smaller pan.

@davidmoss8993 4 года назад

@@SugarGeekShow Thank you.

@melaninqueen787 4 года назад

Did you cover the cheesecake before putting it in the fridge? I let my cheesecake cool for about an hour and then cover it in foil before putting in the fridge but sometimes I notice condensation water drips on it

@jocelynhuff7431 2 года назад

To help with the condensation, I have seen that you should wrap the cheesecake in a kitchen towel and then stick it in the fridge.

@raymensoin8010 4 года назад

wow!! for a newyork style cheesecake how mch flour do we add?? it says 1/4 th in ur written notes! so is it 1/4 th cup ??

@SugarGeekShow 4 года назад

raymen soin ooh thank you for catching my typo! Yes it is a 1/4 cup of flour for the NY style

@DayByeDayChristine 4 года назад

Yaaaaayyyy! 😁

@uglyfatrat3343 4 года назад

I'm excited to see this ngl

@madhousenmich 4 года назад

Well now I know why my cheesecakes brown, I’m always afraid of the water bath, so I always put the cheesecake on the rake above the water bath. Ok I will be brave next time and do the water bath the correct way. The browning always bugged me

@SugarGeekShow 4 года назад

madhousenmich you’ve got this! Make sure to use plenty of tin foil so no water seeps through and makes your crust soggy.

@susanamarquez8 4 года назад

😋

@jazminyz 3 года назад

I think I didn’t put enough water then because mine still brows at the top🙃

@karacakesgrace8842 4 года назад

You didnt managed to show and get the base lining paper out from the perfect cheese cake.

@safieht5299 2 года назад

You are so cute.

@cindyjevarjian9246 11 месяцев назад

Water bath

@uglyfatrat3343 4 года назад

dam it i missed the video

@SugarGeekShow 4 года назад

Charlotte frater that’s ok! There will always be more 😄

@uglyfatrat3343 4 года назад

@@SugarGeekShow 😅 silly me 😂😅

@reginaeiland9358 8 месяцев назад

I love your show and have learned so much from you but on cheesecake, not so much. I'm sorry but the best cheesecake IS BROWNED. Without browning it looks blah. When mine doesn't brown, I literally torch it after to get that desired browning. Also looking at the texture there I would not prefer that. Yes cheesecake is supposed to be silky, but it's called cheeseCAKE for Pete's sake. It NEEDS some density to be the best to me. I make one that is from a famous N.Y. recipe and again and again I'm told it's the best anyone ever had. The browning or edge of the cheesecake has a firmer texture that is the best part of any cheesecake. Sorry but on this I'll stick to what I do...

@thatgirl626 3 года назад

You lost me with ounces, I don’t have a scale, don’t want to buy just to try this cheese cake.

@SugarGeekShow 3 года назад

My recipes are only in ounces and grams because it is more accurate to measure by weight than volume and I don’t want anyone’s bakes to fail and waste ingredients. I know it’s a new challenge for many people but it really makes baking easier! I have information about how to use a scale and an ounces to cups conversion chart on my blog post if you can’t get a scale right now though: sugargeekshow.com/news/digital-kitchen-scale/

@dcwatashi 2 года назад

One of the things that really ticks me off about watching these videos if you can’t be bothered to tell us what placement the oven rack should be should it be on the bottom should it be on the second one from the bottom should be in the middle. God dammit mine is in the middle and I don’t even know if I wanna bother taking it out and changing it I had to watch another video to figure it out