The Easiest New York Cheesecake 2 Ways

cheesecake has to be one of the most generalized terms in baking history a cake of cheese that could either be really problematic or really good let's just remember that there can only be one true king [Music] i bet you didn't know this but cheesecake predates new york by quite a bit and by that i mean the ancient greeks literally made cheesecake obviously not with cream cheese so it took a couple hundred years to uh get it to the point where it is today then around sort of 1872 so like a couple days ago a dude from chester new york came up with cream cheese completely by accident so you know we can thank him for both fantastic bagels as well as the cheesecake like i said there's many cheesecakes from across the world and we're going to be making an american classic but you want to know what else is an american classic well b-roll but also geico insurance they've been helping folks save money for over 75 years and they're pretty good at it now you can combine your home and car insurance which could save you even more now for bundling made easy visit geico.com today head to the link in the description to see how much you can save and with all that said let's do this shall we right so we're going to start off with a nice graham cracker crust if you want to make your graham crackers from scratch so you can flex on all your friends and remind them who the alpha of the group is then you can find it in my key lime pie video otherwise you're gonna start off with one and a quarter cup or 161 grams of finely crushed graham crackers to that you're gonna add two tablespoons or 30 grams of granulated sugar one teaspoon or two grams of kosher salt optionally some fresh ground nutmeg whisk all that together nicely then mix in a quarter cup or 56 grams of melted unsalted butter till thoroughly incorporated it should clump together nicely generously grease a nine-inch springform pan with oil this is a crucial step a non-greased springform pan will ruin your entire life guaranteed now pour all your graham cracker crumble into the springform pan and using a flat bottomed cup or a measuring cup press the mixture firmly to form a nice flat even surface like this this isn't the surface of the moon it's a pie crust keep it flat now toss it into an oven that's been preheated to 350 degrees fahrenheit or 175 celsius for eight minutes then remove it and let it cool completely for the batter you're gonna need a large mixing bowl for that maximum mixing space then toss in 32 ounces or 900 grams of softened cream cheese that's four eight ounce blocks total now using electric beaters beat that together with one cup or 220 grams of granulated sugar this is a lot easier if your cream cheese has been sufficiently softened now once that's nice and creamed add in four whole eggs one at a time blending them in between each followed by one whole egg yolk beat all that together till incorporated then add a quarter cup or 60 milliliters of heavy cream a quarter cup or 57 grams of creme fraiche 2 teaspoons or 7 grams of vanilla extract a small pinch of salt and finally 2 tablespoons or 20 grams of corn starch once all that is beautifully incorporated and smooth like this you're good to go pour your cheesecake mixture into your completely cooled or you'll make papa mad if no cool graham cracker crust make sure to wrap the bottom of your springform pan with foil to keep water from getting into it place your cheesecake into the bottom of a roasting dish or a large baking dish pour enough boiling water into your dish to come one inch up the springform pan place that lovely into an oven preheated to 325 fahrenheit for one and a half hours or till set but still slightly jiggly in the center now this is the biggest secret to keeping it from cracking at this point once it's done open your oven door and let it cool in the oven left in the water bath for 45 minutes or until the water bath is completely cool then remove it and place it on a wire rack to cool the rest of the way once that's cooled completely place it in your fridge overnight and up to two to three days before serving now at this point you just need to slice your cheesecake carefully and potentially stressfully remove your cheesecake from the springform pan and place it on a board to slice i'd recommend wetting a sharp knife with warm water prior to every slice then slice up your cheesecake and obviously you can eat it as is but we're gonna go above and beyond here to make a simple strawberry compote take one pound of fresh strawberries and cut all them in half obviously remove their tops too please then toss them in a medium sauce pot with half a cup or 110 grams of granulated sugar let that sit for about 15 minutes then turn the heat to medium as the juices leach out and it begins to bubble up let it boil and reduce for 10 minutes or till syrupy take a third of that and blend it in a blender or with a hand blender till smooth then mix that back in with the rest of your compote and serve on top of your beautifully smooth cheesecake now let's see how we did here so we've got our classic near cheesecake uh well i had to cut this one for the b-roll so i do this for you and because we don't waste food i'll eat that piece you're welcome this is probably one of the creamiest cheesecakes i've ever made in my life so let us begin this is the smoothest this texture this goes dummy it is so rich so creamy this is this is smooth i'm like tongue tied on this no roughness no crumbliness smooth through and through people think this is so hard but even if you're gonna make your first new york cheesecake of all time you've ever done this is the one all right one more thing nine times out of ten you're gonna have leftover cheesecake so what do we do with that well i'd recommend that you take that lovely leftover cheesecake cut off all of its crust then cut it into nice even one and a half inch cubes like so place those onto a tray and freeze until solid you can also leave them in the freezer until you want them now once you're ready get a medium sized bowl and combine one and a quarter cup 185 grams of all-purpose flour a quarter cup or 55 grams of granulated sugar 1 teaspoon or 5 grams of baking powder 1 teaspoon or 4 grams of salt whisk all that together till thoroughly combined then whisk in 1 cup or 240 milliliters of whole milk continue whisking until you get a nice well-hydrated batter like this then simply take your frozen cheesecake cubes dunk them into your batter and drop them into a small pot of oil that's been heated to around 350 fahrenheit or 175 celsius let those fry for about three to four minutes flipping occasionally or until beautifully golden brown like these that's genuinely it then just spider them out and let them cool slightly on a wire rack and to serve you're gonna top them off with a nice dusting of powdered sugar i also blended up the rest of my strawberry compote to use as a sauce to drizzle on these which was actually a very nice addition and i do not regret but aside from that is fried cheesecake even worthy enough to be eaten obviously it is but we're gonna taste it fried cheesecake balls if this isn't gluttony at its finest i don't know what is it's just kind of gross but in a good way it's almost like a beignet like a cheesecake filled beignet it has that classic cheesecake flavor that we experienced prior but redefined a new texture it's crunchy it's fried the point is don't let your cheesecake go to waste do something nice with it give it some love some little kisses by treating it this way well this looks sad now but then you have essentially deep fried cheesecake or a cheesecake donut if you will thank you do you want to know what else is cheesy and belongs in your mouth b-roll [Music] do all right guys and that is it thank you again to geico for sponsoring this episode they're helping me with my culinary journey around the united states and they want to help you too by helping you save money on your home and car insurance so head down to the link below and visit geico.com today so let's talk cheesecake for one we snapped on this we absolutely snapped i know a lot of people are scared to make cheesecake there's no reason to be it seems like something finicky and a lot of people try to skip the water bath and they're like oh no i don't want to mess with the water bath look it's really not that difficult it adds maybe two minutes to your whole assembly and cook time it's it's very very very not frilly and it saves you from having a cracked cheesecake let this be your pushing off point to finally make your own new york cheesecake and be proud anyway pride love kisses pop i love you so with all that said if you enjoyed this video or you learned something leave a like subscribe and i will see you next time [Music] you

Channel: Joshua Weissman

Views: 2,276,401

Keywords: sat bawl pro, joshua weissman, joshua weissman cheesecake, cheesecake, ny cheesecake, cheesecake recipe, ny cheesecake recipe, how to make cheesecake, cheese, cake, baking, cooking, dessert, dessert recipes, strawberry jam, strawberry jam recipe, nyc, new york cheesecake, new york cheesecake recipe, cream cheese, cheese cake, easy cheesecake recipe, homemade, homemade cheesecake recipe, fried cheesecake, fried cheesecake bites, nyc cheesecake, cheesecake factory, josh weissman

Id: YKI8TcaRdbI

Length: 8min 10sec (490 seconds)

Published: Wed Sep 30 2020