How to Make the Creamiest Cheesecake #Tasty Food

1,713,664 views

 whether you believe it's a cake or tart

it's safe to say that cheesecake is one

of our favorite desserts here at tasty

we tested a bunch of different recipes

and techniques to find a foolproof ultra

creamy vanilla cheesecake so here's how

to make a classic crack free cheesecake

every good cheesecake starts with a

springform pan greasing the pan with

nonstick spray or butter is gonna help

easy removal and help prevent cracking

down the line adding a band of parchment

paper will ensure you've got those

smooth picture-perfect sides when you go

to remove the spring form the foundation

of cheesecake is the crust it only

requires three ingredients to make a

classic graham cracker crust this is the

simplest part of the recipe

the combination of sugar and butter

helps hold everything together for a

really fantastic crust

some people like using other types of

cookies you can easily swap it in right

here we're gonna do a bottom crust only

some people like the crust on the sides

it's totally a matter of preference just

use a flat surface to spread the graham

cracker mixture into an even layer now

you're gonna bake it for eight to ten

minutes until it's golden brown and just

let it cool as you prepare the filling

now it looks like a lot of dairy but

remember it's a rich velvety dessert you

really need it here where I need full

fat cream cheese here this is not the

time to skimp with reduced fat I know it

looks like a lot of sugar it is we tried

to reduce it but you really miss out on

some of that classic cheesecake flavor

make sure all your ingredients are at

room temperature before getting started

this way they'll be easier to mix and

give you a smooth cheesecake without any

lumps we're adding a bit of heavy cream

it's a subtle difference but it's gonna

help smooth out the batter it's a

personal preference and you can omit it

but we wouldn't I'm adding in sour cream

for a bit of added tang and I'm also

going to add some flour which is gonna

help bind the cheesecake together and

help prevent cracks to flavor the cake

I'm using a whole vanilla bean a really

easy way to remove the seeds is by

splitting it down the middle lengthwise

and use the blade of your knife to

slowly

the seeds out while you can use vanilla

extract in a pinch

the intense flavor of a bean is really

hard to beat eggs are crucial in any

baked cheese cake they add in creaminess

and also help bind the Cheesecake

together as it bakes some recipes will

call for adding extra egg yolks we found

in testing that this makes a denser

cheesecake so for our era version we're

sticking with whole eggs only so add in

the eggs one at a time if you dump them

in all at once

you run the risk of having a really

lumpy batter okay so this part is

crucial as soon as the eggs are

incorporated stop mixing over mixing can

result in a really dense cheesecake you

also want to be scraping your bowl down

to ensure everything is thoroughly mixed

from here it's really easy just pour the

batter onto the cooled crust and smooth

out the top if we didn't bake the crust

it would mix in with the batter who

wants up even cooking and cracking is a

huge concern when making cheesecake one

of the best ways to prevent that is to

use a water bath while baking even

though the pan is sealed there could be

a slight opening where water could get

through and give you a soggy crust to

prevent any water from seeping in we're

gonna wrap our springform in two sheets

of foil to really seal it place the pan

in a large heavy baking dish and fill it

with hot water about one inch up the

sides of the pan the hot water creates a

moist environment in an otherwise dry

oven so the cheesecake doesn't split

from drying out there are several

methods where you can start your

cheesecake in a hot oven and then lower

the temperature well you do get some

lift you also run the risk of burning or

cracking your cheesecake for our recipe

we're gonna do a steady moderate heat

all the way through then turn the heat

off and leave the Cheesecake in the oven

for another hour to finish baking

allowing the cake to sit in the oven

allows it for it to be fully set in the

middle and get a little bit of color you

can see that the cake that was taken out

after an hour isn't fully cooked and

looks like a gloopy mess

sometimes cracks happen there are so

many reasons that can cause a crack such

as high-temperature

over mixing a water bath but this

doesn't mean that you can't end up with

a beautiful delicious cheesecake in the

end a great way to cover up a cracked

cheesecake is to make a sour cream

topping the stop being is really simple

it's just sour cream sugar and vanilla

extract all mixed together it not only

covers up the crack but it's also really

delicious and can be used on uncracked

cheesecakes as well for a sour cream

topping you don't need a water bath just

bake it for 10 to 15 minutes just so the

top a set and continue the recipe as

normal after sitting in the oven for

another hour the cheesecake needs to

cool at room temperature and another way

to prevent cracks is to gently go around

the rim of the cheesecake with a knife

at this point the center of the

cheesecake should still have a slight

jiggle just like this

once the cheesecake is cooled place it

in the fridge covered with plastic wrap

to fully set ideally overnight but you

can still get a really good result in

about 4 hours to remove the Cheesecake

from the pan unlatch the side of the

springform and carefully lift off the

frame gently peel back the parchment and

you're gonna see those beautiful smooth

sides there's such a wide variety of

toppings you can add to your cheesecake

but for ours we're gonna keep it simple

with a ton of fresh berries to get the

perfect slice fill a large vessel with

hot water dip your knife into the water

then gently Pat it dry before slicing

the hot knife will ensure that you get a

smooth cut every time

we love serving our cheesecake with a

berry coulis which is basically a fancy

word for a berry puree that has been

cooked down until it's thick it's the

perfect complement alongside all those

gorgeous fresh berries there's a reason

we make so many cheesecakes here at

tasty they're relatively easy they're

great for a crowd and most importantly

they're downright delicious by using

these tips and tricks you too can make

the dreamiest creamiest cheesecake of

your life

you

English (auto-generated)

 whether you believe it's a cake or tart

it's safe to say that cheesecake is one

of our favorite desserts here at tasty

we tested a bunch of different recipes

and techniques to find a foolproof ultra

creamy vanilla cheesecake so here's how

to make a classic crack free cheesecake

every good cheesecake starts with a

springform pan greasing the pan with

nonstick spray or butter is gonna help

easy removal and help prevent cracking

down the line adding a band of parchment

paper will ensure you've got those

smooth picture-perfect sides when you go

to remove the spring form the foundation

of cheesecake is the crust it only

requires three ingredients to make a

classic graham cracker crust this is the

simplest part of the recipe

the combination of sugar and butter

helps hold everything together for a

really fantastic crust

some people like using other types of

cookies you can easily swap it in right

here we're gonna do a bottom crust only

some people like the crust on the sides

it's totally a matter of preference just

use a flat surface to spread the graham

cracker mixture into an even layer now

you're gonna bake it for eight to ten

minutes until it's golden brown and just

let it cool as you prepare the filling

now it looks like a lot of dairy but

remember it's a rich velvety dessert you

really need it here where I need full

fat cream cheese here this is not the

time to skimp with reduced fat I know it

looks like a lot of sugar it is we tried

to reduce it but you really miss out on

some of that classic cheesecake flavor

make sure all your ingredients are at

room temperature before getting started

this way they'll be easier to mix and

give you a smooth cheesecake without any

lumps we're adding a bit of heavy cream

it's a subtle difference but it's gonna

help smooth out the batter it's a

personal preference and you can omit it

but we wouldn't I'm adding in sour cream

for a bit of added tang and I'm also

going to add some flour which is gonna

help bind the cheesecake together and

help prevent cracks to flavor the cake

I'm using a whole vanilla bean a really

easy way to remove the seeds is by

splitting it down the middle lengthwise

and use the blade of your knife to

slowly

the seeds out while you can use vanilla

extract in a pinch

the intense flavor of a bean is really

hard to beat eggs are crucial in any

baked cheese cake they add in creaminess

and also help bind the Cheesecake

together as it bakes some recipes will

call for adding extra egg yolks we found

in testing that this makes a denser

cheesecake so for our era version we're

sticking with whole eggs only so add in

the eggs one at a time if you dump them

in all at once

you run the risk of having a really

lumpy batter okay so this part is

crucial as soon as the eggs are

incorporated stop mixing over mixing can

result in a really dense cheesecake you

also want to be scraping your bowl down

to ensure everything is thoroughly mixed

from here it's really easy just pour the

batter onto the cooled crust and smooth

out the top if we didn't bake the crust

it would mix in with the batter who

wants up even cooking and cracking is a

huge concern when making cheesecake one

of the best ways to prevent that is to

use a water bath while baking even

though the pan is sealed there could be

a slight opening where water could get

through and give you a soggy crust to

prevent any water from seeping in we're

gonna wrap our springform in two sheets

of foil to really seal it place the pan

in a large heavy baking dish and fill it

with hot water about one inch up the

sides of the pan the hot water creates a

moist environment in an otherwise dry

oven so the cheesecake doesn't split

from drying out there are several

methods where you can start your

cheesecake in a hot oven and then lower

the temperature well you do get some

lift you also run the risk of burning or

cracking your cheesecake for our recipe

we're gonna do a steady moderate heat

all the way through then turn the heat

off and leave the Cheesecake in the oven

for another hour to finish baking

allowing the cake to sit in the oven

allows it for it to be fully set in the

middle and get a little bit of color you

can see that the cake that was taken out

after an hour isn't fully cooked and

looks like a gloopy mess

sometimes cracks happen there are so

many reasons that can cause a crack such

as high-temperature

over mixing a water bath but this

doesn't mean that you can't end up with

a beautiful delicious cheesecake in the

end a great way to cover up a cracked

cheesecake is to make a sour cream

topping the stop being is really simple

it's just sour cream sugar and vanilla

extract all mixed together it not only

covers up the crack but it's also really

delicious and can be used on uncracked

cheesecakes as well for a sour cream

topping you don't need a water bath just

bake it for 10 to 15 minutes just so the

top a set and continue the recipe as

normal after sitting in the oven for

another hour the cheesecake needs to

cool at room temperature and another way

to prevent cracks is to gently go around

the rim of the cheesecake with a knife

at this point the center of the

cheesecake should still have a slight

jiggle just like this

once the cheesecake is cooled place it

in the fridge covered with plastic wrap

to fully set ideally overnight but you

can still get a really good result in

about 4 hours to remove the Cheesecake

from the pan unlatch the side of the

springform and carefully lift off the

frame gently peel back the parchment and

you're gonna see those beautiful smooth

sides there's such a wide variety of

toppings you can add to your cheesecake

but for ours we're gonna keep it simple

with a ton of fresh berries to get the

perfect slice fill a large vessel with

hot water dip your knife into the water

then gently Pat it dry before slicing

the hot knife will ensure that you get a

smooth cut every time

we love serving our cheesecake with a

berry coulis which is basically a fancy

word for a berry puree that has been

cooked down until it's thick it's the

perfect complement alongside all those

gorgeous fresh berries there's a reason

we make so many cheesecakes here at

tasty they're relatively easy they're

great for a crowd and most importantly

they're downright delicious by using

these tips and tricks you too can make

the dreamiest creamiest cheesecake of

your life