EASY Cheesecake Recipe

hey I'm John canel and today on preppy kitchen we're making a delicious light and creamy cheesecake so let's get started first off set Trev to 350 so it's nice and hot and now in a large bowl I'm going to add 1 and 1/2 cups or 180 g of gram cracker crumbs you have a couple choices though you could buy gram cracker crumbs pre- crumbed you could use 12 full sheets of graham crackers and crumble them yourself this way you can get some bigger pieces for more texture or or you could use an equal amount of your favorite cookie Biscoff or speculo would be delicious in this to my gram crackers I'm adding 2 tbspoon of granulated sugar so give it a good mix now we're going to add 1/4 cup or about 65 G of unsalted butter pour that right in work this together with a spoon or your clean fingers until it's like a wet Sandy mixture you don't want to have big clumps of butter and lots of dry nonsense that's not going to work so with just a little mixing you can see we have a beautiful like wet Sandy mixture that's perfect for our spring form pan grab a 9in spring form pen and we're going to transfer our cookie crumbs right inside use your flat bottom measuring glass to create an even layer pop some over to the side and then we're going to press a little bit up the side probably about an inch or so so we have a partial side crust not all the way up if your crust is really high it just makes it very crumbly and difficult when you have to cut into your cheesecake cuz it tends to collapse and when I'm pressing I'm turning a bit too by the way if you love delicious things go ahead and hit that subscribe button I post two new recipes every single week and there's always something delicious right around the corner once your crust is nice and compressed pop it into the oven 350 for 15 minutes and you will smell when it's ready in the meantime we're going to get our filling together it comes together so quickly and the key is to use room temperature ingredients into the bowl of my stand mixer fitted with a paddle attachment I'm adding 3 8 oz room temperature blocks of cream cheese if your cream cheese is cold it's just not going to incorporate really well with the other much softer more liquidy ingredients and that's going to lead to lumps which is going to lead to cracks and just un like cheesecake that's not how you want it to be so warm it up in the microwave at half power until it is room temperature or even a little bit warm pop that into your bowl if you want you could definitely make this in a big big bowl with the hand mixer you'll just be using a lower power because you don't want to whip a lot of air into it you also want to clean your spatula off this often collects things that haven't been mixed really well which once it gets back into your mixture will lead to lumps cracks and just bits of like cream cheese or sour cream that aren't mixed in with the sugar and vanilla we're going to mix this on medium low for about a minute until it's nice and smooth we're not going to use high power today because if we whip a lot of air into it those air bubbles will expand in the oven and lead to cracking which just doesn't have the creamiest of consistencies it changes the consistency as well as the look once your cream cheese is nice and creamy I'm going to scrape the bowl down and get to adding in more delicious ingredients the first cheesecakes were actually invented thousands of years ago very different from what we have now though you'd have fresh cheese pounded with flour and honey and then grilled different consistency but throughout the centuries cheese and something sweet go hand in hand to make a delicious treat into our mixture of sugar I'm adding 1 cup or 200 g of granulated sugar into my bowl of cream cheese I'm adding 1 cup or 200 g of granulated sugar I'm going to add this in while the mixer is running on lowo a lot of people get so in their heads about Cheesecake when it's one of the simplest things to make you just have to be careful of your oven temperature and the consistency of your ingredients as well as the speed of your mixure very basic things and once you have that you're basically just whipping things pouring it and popping it into the oven it's much simpler than a regular cake for some contrast I'm adding a/4 teaspoon of salt big pinch there we go for some lovely depth of flavor I'm adding two teaspoons of vanilla it's 10 MLS this looks amazing the sugar does something magical it makes it sweet but it also makes it really soft look at that it almost looks like frosting at this point so you've totally changed the consistency as the Sugar's melted into the cream cheese but the sugar is not gotten to the bottom of the bowl so give it a good scrape continue mixing on low after you scrape the bowl down and in the meantime gather one magical ingredient half a cup of sour cream this will lighten the cheesecake and give a wonderful Tang which complement the cream cheese and the sugar really nicely but before we do that we're going to add three eggs in one at a time and this is up to you but I like to crack my eggs into a bowl give your eggs a mix just to break the yolks up really if you want you can crack them into your bowl one at a time or add them in in/ thirds like I'm doing back to medium low add in one egg you're going to allow this to incorporate and then scrape the bowl down and repeat that three times you'll be tempted to go on to high just to give it a good mix but just don't do that nice and slow is the way to go this looks beautiful and glossy so now we're going to scrape the bowl down and you'll see some thicker wider stuff coming up as you scrape that's the unmixed stuff with no egg in it and very importantly while you do that get some of this unmixed nonsense off of your paddle attachment continue mixing and add the next steg again give that a scrape and now we're going to add the last egg in these eggs are all Incorporated and my cake looks lovely so it's time for our secret ingredient that half2 cup of sour cream we're going to mix this on medium low once more and that half2 cup of sour cream was 120 g in case you're using your scale let this mix for a minute or two on low to medium low and once it is Silky Smooth give it a final check with your spatula and it's ready to pour it's that easy this type of Cheesecake is based on cream cheese and cream cheese was invented in New York fairly recently so cheesecake as we know it really comes from the 1930s spread out from New York and got tons of variations afterwards there are different kinds like Basque cheesecake which predate that but that's a different story this looks a lovely come take a look you can see we have a uniform mixture almost no lumps beautiful you could see through the batter okay it's time to pour your batter into your cooled crust that looks so nice this cheesecake will keep up to 4 days in your fridge but this is the perfect dessert to make a head and freeze you could freeze the whole cheesecake or leftover slices just wrap them really well in multiple sheets of plastic wrap pop them into the freezer for up to 3 months then just defrost overnight in your fridge you are going to be so happy when you have a whole cake On Demand with very little notice my cake is ready to go into the oven 350 for 15 minutes then reduce to 300 and bake for another half hour to 35 minutes or until the center wobbles slightly if you're really paranoid about cracks or having like an oven that just is not on your side when it comes to cheesecakes fill a 9 in or 9 by 13inch pan halfway full with really hot water and place that on the bottom rack of your oven and cook the cheesecake on the middle rack this will steam up and give you a little bit of extra insurance which I'll be using today but it's optional once your cake has that slight wobble in the center close the door and turn your oven off leave the cheesecake in there for an hour so it cools slowly if you take it right out the cheesecake is going to crack and you'll be a little bit disappointed after an hour take it onto the countertop and let it cool to room temperature for about another hour then chill in your fridge for 6 hours or up to 3 days you want the cheesecake to set so it doesn't fall apart let's get it out of the spring form pan and get the top decorated by the way I treated myself and upgraded from my grocery sore one to a fancy Nordic wear waterproof one so this one can go into a water bath without any water seeping in you don't have to cover it in tin foil anymore and now with confidence slide it onto your cake plate yeah can we take a moment to notice the beautiful unblemished unburnt perfect top of this cheesecake this is ready for a cut but you have so many choices you could enjoy this plain I'm going to top this with a dollop of whipped cream and some fresh berries the way that dissolves on your palette it just gives you this shock of delicious flavor oh my gosh I hope you get a chance to make this recipe and if you like this video make sure you hit that subscribe button and check out my cheesecake playlist

Channel: Preppy Kitchen

Views: 211,063

Keywords: preppy kitchen, john kanell, cheesecake, how to make cheesecake, cheesecake recipe, easy cheesecake recipe, easy cheesecake, how to make cheesecake at home, new york style cheesecake, homemade cheesecake, no bake cheesecake, cheesecake recipe easy, best cheesecake recipe, cheesecake factory, best cheesecake, cheese cake, strawberry cheesecake, cheesecakes, homemade cheesecake recipe, simple cheesecake, make cheesecake, cheesecake recipes

Id: tpsywnPNDsw

Length: 9min 31sec (571 seconds)

Published: Thu May 16 2024