The Easiest New York CHEESECAKE RECIPE | NO Water Bath

let's make this creamy delicious and decadent New York cheesecake from my new cookbook Simple Pleasures as we enter the run up to the holidays cheesecake is the perfect dessert to whip up for any get together it's a real crowd pleaser I'm going to show you how to make baked cheesecakes much more simply than most recipes with no fuss and no water bath required I'll also share with you a few secrets to getting a smooth cheesecakes without any cracks thank you to everyone who's pre-ordered the book if you've yet to pre-order I'll leave the link below it's the best way to ensure you get your copy of the cookbook let's start with the crust you can use grham crackers I love using digestive biscuits they're buttery and salty and if you've never made cheesecake with digestive biscuits I am telling you you got to give these a go these are delicious the saltiness of the biscuits complement really well the decadent cheesecake whiz these up in your food processor or alternatively you can just put these in a zip top bag and crush them with a rolling pin mix the melted butter and the crumbs until your mixture resembles wet sand now let me show you a secret when making cheesecake you want to mount the base of the pan upside down that way it will be easy to slide the cheesecake off the base if you assemble the pan in the usual way the ridge of the base will make it hard for you to transfer the cheesecake onto a plate because your spatula will get stuck on the ridge once the base is secure butter the pan and line the bottom with parchment paper you're going to transfer the crust into the prepared cheesecake pan and pack it well set the pan to the side and let's make the best part the cheesecake filling you'll need soften cream cheese and sour cream you want to mix these together on medium low for about 30 seconds before adding the sugar now I cannot stress how important it is to use room temperature ingredients not only do room temperature ingredients mix much more easily so your cheesecake will be smooth and creamy we all love a smooth cheesecake by using room temperature ingredients allows you to mix the ingredients easily and quickly without incorporating too much air which expands during baking and can potentially cause your cheesecake to crack you never want to incorporate too much air into your cheesecake batter you're going to add the room temperature eggs one at a time without the shells and this is where you really want to make sure you're not over mixing the batter once the eggs are Incorporated you want to stop mixing now funny story years ago I was at a friend's house and she had made cheesecake there were bits of cooked egg in the cheesecake like actual pieces of cooked egg obviously I ate it like a pro I said it was delicious I'm guessing this happens because everyone tells you to not over mix and she just did not mix enough so please make sure the eggs are in fact Incorporated anyway shout out to her to this day we still laugh about it lots more tips and tricks will be in the book and of course on my website I've added the flour which will give the cheesecake a bit more structure scrape the bottom and size of the bowl especially if you're using a stand mixer cream cheese loves to settle at the bottom of the bowl so scrape the bottom to avoid streaks in your cheesecake now I do recommend you place your pan onto a baking sheet as the cheesecake bakes sometimes what can happen is the crust will leak butter to avoid butter leaking onto the bottom of your oven and creating a mess just place the pan onto another pan add the filling to your cheesecake pan and you're going to bake the cheesecake in a preheated oven at 300° F or 150° CSUS for 1 hour in this time do not open the oven after 1 hour what you can do however I don't really recommend it is give the cheesecake a slight tap to see if the center Jiggles that's what we want the reason I don't recommend doing this though is because of the sudden change in oven temperature so after 1 hour you're going to turn off the oven and again to avoid a sudden drop in temperature you're going to leave the cheesecake as is in the oven turned off for another 20 minutes after 20 minutes open the oven door and allow the cheesecake to sit for another 10 minutes you're then going to remove the cheesecake from the oven and let the cheesecakes sit in the pan at room temperature for about 2 hours then cover and refrigerate overnight the reason we don't refrigerate the cheesecake immediately is because of condensation if she's hot she's also going to be sweat okay so unless you want a sweaty cheesecake do not refrigerate if it's hot now I'm going to show you how to transfer the cheesecake onto your serving plate I feel not that many people know how to do that it is really simple though take two long spatulas do a little prayer to The Cheesecake gods and quickly and swiftly transfer the cheesecake onto your plate now for some reason my cheesecake came out with holes there's a hole initially I thought it was haha funny it's just one slice but no are you kidding me what are all these holes cheesecake with no holes is another video for another time if you've never made new YK cheesecake this method is easy and straightforward and the cheesecake is delicious it melts in your mouth the book comes out in less than a week I cannot wait for you to have it you can still pre-order the book and I want to thank everyone who's pre-ordered I hope you'll love it

Channel: Emma's Goodies

Views: 1,198,668

Keywords: cheesecake, cheesecake recipe, easy cheesecake recipe, how to make cheesecake, how to make a cheesecake, recipe for cheesecake, new york cheesecake, new york cheesecake recipe, emmasgoodies, emma fontanella

Id: 3Am4DfPB2Dk

Length: 5min 32sec (332 seconds)

Published: Thu Oct 19 2023