In this video, we'll show you the secret to making perfect cheesecake without the hassle of a water bath or the worry of cracks. No more sunken centers or cracked tops, just creamy and delicious cheesecake every time. Follow our easy steps and tips for a foolproof cheesecake recipe that will impress your friends and family. Don't miss out on the chance to upgrade your cheesecake game, watch now! #Cheesecake #NoWaterBath #NoCracks #BakingTips #Dessert #cookinghacks
▶️ Please subscribe: / cookwithleo
▶️ Amazon store for kitchen gadgets: www.amazon.com...
INGREDIENTS
4 8oz packages regular cream cheese - room temperature
4 eggs - room temperature
2/3 cup heavy cream - room temperature
½ cup packed light brown sugar
1 tsp vanilla extract
½ tsp salt
Crust
1 ½ cups graham cracker crumbs
2 tbs brown sugar
½ cup walnuts
5 tbs melted unsalted butter
INSTRUCTIONS
1. Preheat oven to 350 degrees
2. In a food processor, add walnuts and process until ground (avoid making walnut butter)
3. In a bowl, add graham cracker crumbs, ground walnuts, brown sugar and melted butter. Combine.
4. Use bottom of springform to draw a circle on a piece of parchment paper. Cut the circle and place
onto the springform pan bottom. Add crust mixture. Press with hands or with the bottom of a
glass.
5. Bake for 6 minutes.
6. Remove from oven and let cool while preparing the custard
7. In a stand mixer, add cream cheese, brown sugar, salt, and vanilla.
8. Mix on medium speed until smooth and no lumps can be found.
9. On low speed add heavy cream and mix until combined.
10. On low speed, add eggs one at a time just until combined. Do not overmix. Or add eggs to a bowl
and mix with a form. Then, add to mixture, stirring until combined. *note: if you see air bubbles,
you can tap the mixing bowl on the counter several times to remove them.
11. Decrease oven temperature to 325 degrees
12. Cut more parchment to line springform sides. This will make it easier to remove.
13. Pour custard into springform pan.
14. Bake at 325 degrees for 40 minutes.
15. Turn oven off. Then, leave in oven for another 40 minutes.
16. Allow to cool for 10 minutes before unlatching springform collar.
17. Remove parchment from sides.
18. Allow to cool at room temperature for two hours before placing in the refrigerator to chill
completely.
19. When turning onto a plate or serving platter, the parchment lined bottom will come off easily
-------------------
▶️Please subscribe: / cookwithleo
-------------------
▶️ Visit my website: www.cookwithle...
▶️ Amazon store for kitchen gadgets: www.amazon.com...
▶️ For business inquiries: cookwithleotoday@gmail.com
▶️ My other videos:
• The Easiest Way to Season a Cast Iron Skillet: • Video
• The fast way to ripen bananas: • The fast way to ripen ...
• Best Fried Chicken Recipe in the World: • Video
• Steak Constant Flip Method: • Steak Constant Flip Me...
-------------------
#supercreamycheesecakerecipe #cheesecakewithoutwaterbath #CookWithLeo #howtomakecheesecake #simplecheesecakerecipe #cheesecakemakingtips #bestcheesecakerecipe #crackfreecheesecake #creamycheesecake #cheesecakemaking #cheesecakerecipe #cheesecake #recipe #cake
𝐖𝐚𝐧𝐭 𝐭𝐨 𝐬𝐞𝐞 𝐦𝐨𝐫𝐞 𝐜𝐨𝐧𝐭𝐞𝐧𝐭 𝐥𝐢𝐤𝐞 𝐭𝐡𝐢𝐬...?
▬▬▬▬▬▬▬▬▬▬▬▬▬▬▬▬▬▬▬▬▬▬▬▬▬▬▬
👍 Like the video (it helps a ton!)
💬 Comment below to share your opinion!
🔗 Share the video with anyone you think might help :)
▬▬▬▬▬▬▬▬▬▬▬▬▬▬▬▬▬▬▬▬▬▬▬▬▬▬▬
12 сен 2024