hello guys, today, we are making perfectly
creamy and smooth baked cheesecake. so let's get started. first, let's work on the crust.
melt butter with a water bath. meanwhile, apply a thin layer of
butter all around the pan so that the cheesecake is coming out from the pan a
lot easier later. and crash graham crackers. so instead of crushing all
of it and making it powdery, leave some pieces in it because the
texture feels a lot more present that way. and to the butter, add the graham
crackers and granulated sugar. and mix. you'll see chunks here and there, so rub it like that with a spatula to
ensure that the butter is blended evenly. and now, press the surface with something flat
and solid. in the beginning, you'll feel that it does not come together but keep pushing
and it'll eventually get solid like this. it is possible to bake a cheesecake without
pre-baking the crust but if you want to make it a little bit crispier, bake it in
advance and let it cool completely. today, we are baking the cheesecake with a
water bath and we are covering the side with the foil. now, do this very gently so
that the foil is not going to get torn or get any holes somewhere because it can
lead to water leaks and a soggy crust. first, mix cream cheese until it gets very smooth. now, one of the most important things
when you're making cheesecake is to use softened cream cheese. leave them
at room temperature ahead for three to six hours depending on the room temperature.
because when you use firm, cold cream cheese, it doesn't blend well which leads
to not-so-smooth, lumpy cheesecake. add granulated sugar. and mix
until it looks smooth and shiny. and our sour cream and heavy cream. mix gently at the beginning so that the
heavy cream is not going to spill everywhere. scrape off the side and clean to ensure
that everything is evenly blended. and again, stop when it looks smooth. add
cornstarch. when you measure it with a tablespoon, level the surface like this to get the best
texture. and again, mix slowly first so that it doesn't scatter everywhere and gradually speed up.
we are adding a good amount of liquids including sour cream and heavy cream, so that is why we are
adding cornstarch to create a lighter texture. add yolks and mix roughly. and add all the eggs. and this time, mix really well with
good speed like that until it gets completely smooth. this is very
important because evenly blended eggs contribute a lot to make
a nice and smooth cheesecake. and finally, add flavors which are
vanilla extract and lemon juice. and at the very end, scrape off the side and the bottom with a spatula
to ensure that everything is incorporated evenly. now let's bake. lay a towel or paper towel on
a tray so that the heat is getting delivered more gently. and pour the hot water slowly from
the side. the water doesn't have to be boiling, the steam should be coming out a lot from the pot.
and it's ready to use. by baking it in a water bath, the
heat gets delivered more evenly and slowly and that creates a more
creamy and smooth cheesecake texture. and the surface gets flatter. and it decreases
the chance of the surface getting cracked. to see if it's done, tap the side
gently and see how much it jiggles. it should jiggle like pudding or jelly or Jello.
you can see that it's kind of springy and it bounces well each time. once it's done, turn off
the heat and leave the oven door just a tiny bit like this. and wait for another 30 minutes to make
sure that the center is completely cooked through. if you see any edge stuck to the side, insert a
spatula gently to hold the beautiful, nice shape. and chill it in the fridge really well
before taking it out from the pan. insert a cake spatula along the side to ensure
that the cheesecake is detached completely. to cut cheesecake easily, warm
up a knife with hot water, wipe off the water, cut,
clean, and repeat the process. the cheesecake is incredibly creamy and
smooth with the perfect amount of sweetness and tartness. like always, I would love you
to try it. and let me know how you enjoyed it with your family and friends. and my favorite
topping for cheesecake is blueberry sauce, strawberry sauce, and probably whipped cream.
let me know which one is your favorite. and he is Rei. she wanted to try decorating
the cheesecake with strawberry topping. so here she is. and I'm very surprised
by how well she did. good job Rei. to store cheesecake, wrap it tightly and protect
the cut side with plastic wrap or something else so that it's not gonna get dried.
in the fridge, you can store it for up to four to five days. I like to eat it within
that day when it's most fresh but it's also delicious the next day or the next next day.
it gets a little bit heavier and it tastes a little bit richer. let me know your preference.
and today, I baked in a 9-inch pan. you can use any other size. just make sure to adjust the time
and temperature depending on the size. and today, I baked it in a spring form pan but of course,
if you don't have that, you can use a regular round pan. make sure to lay a cake liner on
the bottom so that cake is gonna come out and after the cake is completely cooled down
in the fridge, insert a knife all around the side so that the cheesecake is detached,
and flip very gently to take out the pan. and do not do this when the cheesecake
is still warm and not completely chilled. using regular pans can be a good option
for you especially when you're planning to cover the top with a topping of frosting in
case you get any scratch. and it also eliminates any risk of leakage from the water bath. or I
recently found out about oven bags. I'll leave the link down below just tie it around the
side of the pan and it should work perfectly. that's it for today, thank you so much
for watching. if you like this video, please let me know and don't forget to
check out the blog version as well and get the printable recipe. enjoy pastry living
and I'll see you in my next video. bye-bye.
