Amazing recipe. Please note that on the video she uses ONE egg. However, the written recipe it calls for TWO eggs. I have made this dessert with one and two eggs. The recipe that calls for just ONE egg IS MUCH BETTER!! Therefore, don’t use two eggs.
I respectfully disagree. I’ve done it with one and two eggs. I believe two eggs give it more structure. Top with creme fraiche and strawberries and it’s perfect.
Haha she is just so adorable! I just watched 3 American girls do cheesecakes with all their 'high-cuisine tech'. Lol. Sorry gals! This lady is beyond everything. And with half the paraphernalia.
Somebody please go over and adjust Mary’s mixer. There should be a little set screw and you can adjust it so the beater doesn’t smash the bottom and sides of the bowl. It will make the beater and the mixer and bowl last longer.
I've lived my entire life in the United States. I've never had sour cream on a cheesecake. I've had plenty of cheesecakes with *whipped* cream however.
R.A. Mizer Sour cream mixed in with the cream cheese is the best! I live in Canada and last year, when I was making a cheesecake for my husband, I was sort cream cheese so I made up the remaining required amount of filling with sour cream and I will never go back to using all cream cheese ever again. It lifts the cheesecake, adds a subtle fresh flavour and most importantly, helps you feel less full so you can have another slice :) You should try it. No one will notice any sour flavour or anything, actually, they probably won’t know there’s a difference except that it makes it less dense and gives it a fresh element. :)
4 года назад
R.A. Mizer Depends on where you’re from. I grew up in NE PA and sour cream is used like it is in NY style cheesecake.
Time to buy a new mixer, Mary. This aside, I do prefer a baked cheesecake though preferably without the chocolate digestives, the plain variety work better for me. Even ginger biscuits are a pleasant alternative.
Wonderful recipe and video. (That mixer sounds like it needs a service, though! Shouldn't be struggling on low with just cream cheese and sugar!!) Mary's such a pro -she just ploughed on. Love it.
Thankyou for mentioning lakeland. I am now a subscriber.l really appreciate your video tutorials. You explain things easily for me to understand. Your recipes are reliable and delicious.
I've just made my first ever non-bake cheesecake which is delicious, but I want to try a baked one. This recipe looks perfect. I will omit the sour cream bit though and serve with some clotted cream.
Cheesecake...my favorite. I've heard the typical crack in cheesecakes comes from over baking and cooling too quickly. Perhaps that's when sour cream topping gets added... to hide it. 😆 I love how Mary says blueberries and strawberries, but she pronounces her surname differently. 😘
simple beautiful and im sure delightful. i was so inspired Of baking a cheese cake after watching this. I made one. My cheese cake craked on the edges. very delicious. my family's favorite dessert.
I live in Canada and our cheesecakes ALWAYS have a base of graham cracker crumbs. If you’ve never tried graham cracker crumbs as your cheesecake base, you have to try it...it’s delicious and for a lot of people, their favourite part of the whole cake :) PS, for a chocolate cheesecake, Oreo crumbs are the standard here. You can buy these already crumbed so you don’t waste the cream part inside the Oreo sandwich cookie :)
DlchMcV graham crackers aren’t readily available in the UK. Hence why it’s not used. I mix digestive with biscoff lotus biscuits which has a similar taste to graham crackers.
Funny, what with all the below comments about the 'topping' of the Cheese Cake with Sour Cream...Food Preparation needs to be Divided into Traditional, Classic or Original-Style. Noticed how in the series, "Two Fat Ladies"....both Clarissa and Jennifer take the time to toss-in a little 'food History', when the quip about, how things were done, in one Time Period or how food was prepared in a workmen's kitchen as opposed to a Grand Manor House...too many Cooks today, seemingly are not aware of the origins and preparation styles AND Techniques....as were many a Grand Mother, (or Father) ..I was fortunate to have cut-my-teeth in the kitchen, learning from my Mother using cook books given to her by her Grand Mother and Mother....books from the 1920's Betty Crocker in the 30's an 50'....AND Vincent Price's Cook Book...all a good solid base...
Great recipe. Gotta love her. She looks just like my little spitfire Grandmother. I have 2 sizes of Kitchenaide machines and love them both. The heads of mine NEVER struggle or bounce like this especially just making a simple cheesecake like this. The one of mine that is identical to this is over 30 years old and is going strong. Although the machine in this video looks new it certainly needs to be taken in for adjustment or service! What a bad presentation for Kitchenaides. They are great machines. Yummy recipe.
Russ, It looked like she didn't put the lock in position, which is on the opposite side of the control switch. I have never had my Kitchen Aide 'wobble' when the head is locked...at any speed.
American "Style" and yes it is there are many variations of what is "traditional" --She was making this in England not in America so she used what is most common to most "Brits"
