Mix again until incorporated. This make-ahead, no-bake malt chocolate cheesecake is the ultimate cheat’s dessert. You’ll just have to adjust the crust by using gluten free cracker crumbs or cookies to keep the cheesecake gluten free. Will be very full! I wouldn’t necessarily equate crumbly cheesecake to good cheesecake but I understand the sentiment. This will be the only recipe I will use since I didn’t have to change a thing! And it is the most perfectly beautiful un-cracked and delicious cheesecake that I have ever made. Can I incorporate fruit such as whipped bananas into the recipe? Made this today and used greek yogurt in place of the sour cream. ), creamy texture, and the best flavor. Simply wonderful, I dumped all my other cheesecake recipes, What can I use instead of graham crackers? Added pecan bits to the crust (this was seriously awesome) It was a first time for both of us. All the struggle to make a perfect cheesecake with NO cracks. Y’all, their cheesecakes looked just as good as mine did with no cracks! It should eat moist, as if you wouldn’t need a drink. This recipe is a definite keeper! Being in quarantine, I’ve been teaching her how to bake, so we decided to try and make one together. Also the knife trick for cutting is a game changer! Love this place recipe. I tried this for the first time back in April during the pandemic lockdown and it was great. Dip a sharp knife into hot water, wipe off any excess water and slice. Our 5-star rated baked lemon cheesecake is a simple but decidedly impressive dessert. I made this exactly as written. So nicely described and look mouthwatering. Join thousands of subscribers and get easy recipes via email for FREE! hope to get more recipes from you thank you . Loved this cheesecake, it was probably the best cheesecake I have ever made! First of all, I will make it thicker next time. I followed the recipe to a T with the exception of thr refrigeration time due to massive time restraints. Ensure you get the best biscuit crumb possible for your cheesecake with help from our easy biscuit base video. Cheesecake batter is normally naturally gluten free. I was wondering, do you think adding a little PB2 (powdered peanutbutter) to the batter would turn out ok? Have you ever incorporated any add ins to this recipe? The best baking pan for this cheesecake recipe is a 9-inch springform pan and don’t have a suggestion for an optional pan to use instead. Halfing the recipe is spelled half. First cheesecake I ever made! SO GOOD. Please read my disclosure policy. She said it was even better than any we’ve had in restaurants,and I agree! Nope, none of those things are required or necessary for this recipe. On the side I made a blueberry compote with grapefruit juice, and used this to top the cheesecake. Crack eggs into a liquid measuring cup and using a fork, beat until well scrambled. Not Plain Cheesecake. Best cheesecake recipe ever! Been doing a lot more baking at home since the quarantine was put into effect, and my husband and I made this recipe last night for my birthday “cake”. For the crust: Put the butter in a medium microwave-safe bowl, cover with a paper towel and melt in … I agree. About 5 inches in diameter. It taste awesome. I have been making Cheesecakes a long time all types of combinations many many have had and love them. It is very delicious!! And I’m not sure a blender would work as this mixture is very thick. Most important, my granddaughter and everyone else at the celebration LOVED it! Put simply, this recipe kicks hind-end. This information will not be used for any purpose other than enabling you to post a comment. Once the batter is completely smooth and ready, tap the bowl on the counter for 30-45 seconds to remove as many air bubbles as possible. There is not a single thing I would change. Start by making the First time ever making a cheesecake and it was absolutely amazing! Thank you Lauren! My tweaks: That said, the only tricky part was ‘guesstimating’ the cook times for each temperature setting (I did not alter temps! There were no cracks and it tasted delicious! O my word how easy this was. Question: how do you keep the top of your cheese and so White and light in color? No cracks just wonderful! Remove from oven and set aside. The secret to the best cheesecake is to never use sour cream or ricotta. Scrape the sides and bottom of the bowl and add in granulated sugar, sour cream and vanilla. This Recipe turned out great instead of using sour cream I used plain yogurt. Cheesecake is my favorite, it is so soft and creamy to eat, probably the best dessert you can think of plus the amount of flavours you can add to it. https://thesuburbansoapbox.com/the-very-best-new-york-cheesecake-recipe I can’t tell you how many cheesecakes I’ve attempted over the years. Followed the recipe EXACTLY with a little extra mixing to ensure a smooth batter. We’re trying out lots of your recipes right now. I was able to get the slides out if the springform but it was difficult. These easy recipes include chocolate, berry, citrus and boozy cakes. Moral of the story? I never tested them in muffin tins! I made this recipe today for Thanksgiving and OMG. It features a crunchy peanut cookie base, creamy peanut filling and peanut brittle topping, just for the triple-nut thrill of it. I have tried a lot of cheesecakes, and not a single one compares to this Cheesecake with Sour Cream Topping. No one cared that the slices were not picture perfect because it tasted so good. We were super pleased with the results. It totally sucks. Let’s kick off with a perfect marriage of two of our favourite desserts: Bakewell cheesecake. I made it for my boyfriend’s birthday and he said it was one of the best he has ever eaten. The cheesecake turned out great, yielding more than enough to share with my in-laws! However, my 6 inch cheesecake … I’m trying again and I forgot to buy the cream cheese. Best Cheesecake Toppings. Thank you! Rich, creamy, perfectly baked cheesecake couldn't be easier. And type of cream cheese I use one from Walmart 80 cent a block not to salty excellent I usually use of brands they are perfect ……Enjoy ! You know that episode of “Friends” where Rachel and Chandler devour a cheesecake off of the floor of a New York City … She is now throwing out her recipe and putting this one in its place! Totally book-marking this page though – thank you Lauren! I think that would fix your issues. Georgina Kiely – Digital food editor, bbcgoodfood.com. Let us know in the comments below…, Subscription offer: save 44% and receive a brand-new cookbook. Bonus points for this recipe not needed a water bath. Refrigerate until chilled completely (6 hours to overnight). Make the full recipe,cut in half,then freeze half,I can’t taste difference. That has happened to me a handful of times and I MAKE FOOD FOR A LIVING. We've rounded up 10 indulgent, creamy cheesecake recipes to satisfy your sweet tooth, featuring baked and chilled desserts, flavour ideas and easy options. Also, I know you can buy larger 9″x 3″ cake pans without the springform option, but just don’t see any good way to remove the whole cheesecake without ruining it. Your guess is as good as mine. I, too, have ruined good cheesecake with a water-bath gone wrong and always thought there had to be a good method for foregoing the whole thing. Thank you!!! I haven’t tested it with low fat ingredients or sweetener. Reduce temperature to 250 degrees and continue cooking for 45 minutes more. COPYRIGHT 2020 LAUREN'S LATEST, ALL RIGHTS RESERVED |, at room temperature (5-8 oz. Your email address will not be published. Yes, as long as its not too thick and you bake it completely first. Literally perfect. Just wondering…, How long would i need to bake it for a tiny springform pan? Pour over a drizzle of coulis and plate up a slice of raspberry and blueberry dessert heaven. LOVED this cheesecake. Best Ever Cheesecake Recipe: How to Make It | Taste of Home Scroll down to the printable recipe card at the bottom of the post for all the specific directions. Cheesecake, Cheesecake Recipe, classic cheesecake, NY Style. I’m kind of craving peanutbutter cheesecake with chocolate ganache. If you want a showstopping berry dessert to feed a crowd, our white chocolate and berry cheesecake is a winner. This recipe for cheesecake has been in my family for nearly a century--and is by far is the BEST Cheesecake recipe ever! As much as I love cheesecake, I’ve never published a classic cheesecake recipe. Thank you. Add sugar, eggs, … You may consider a “no-bake” cheesecake a cheesecake… When the cheesecake is done, I add the topping then bake an additional 5 minutes. With the mixer on low, slowly pour in the eggs into the cream cheese mixture and stop stirring once egg has been incorporated. By submitting this comment you agree to share your name, email address, website and IP address with Lauren's Latest. I could detect a slight difference, but my family could not! I’m sure it would be delicious but I can’t guarantee it wouldn’t crack. Remove bowl from mixer and scrape the sides and bottom again, ensuring the entire mixture is smooth. It still tastes great and had a great consistency, didn’t crack. The inner 4 inches was still a little soft. And so worth the time! packages; 2 1/2 lbs total). This cheesecake is perfect. Thank you for sharing! Added zest of lemon and 2 tbsp lemon juice (lemon flavor was not very perceptible but it was nice in the background, tanginess was excellent but I don’t know whether it was actually tangier than the original), I can’t wait to experiment with more flavors on your awesome recipe. I’ve never tested this recipe with anything but cream cheese so, I have no idea. Yes, you absolutely can! It’s a perfect thing to bake while stuck inside during shelter-in-place, when you don’t have anywhere else to go and don’t mind hanging out near your oven. Seven simple ingredients. Is this cheesecake creamy or more dense & crumbly? Used a 7” springform pan, which was perfect for halving the recipe. Did you mean you forgot the sour cream? ), so I’d say for my half recipe I probably shaved off 1/4 – 1/3 of each of the cook times. There is a BLOG and a recipe… read the recipe step 7… 325 for 30 … 250 for 45, I have the recipe of an outstanding restaurant. help!!! Since this recipe does not call for a water bath, no foil is needed! Meanwhile, prepare your filling. Thank you so much for sharing it! Bake for 30 minutes at 325 degrees. Simply delicious. There is no need to wrap the springform pan in aluminum foil at any point during this recipe, correct? Do you bake the crust the same amount of time if you are using Nilla Wafers? This is the best Cheesecake we’ve ever had! Save my name, email, and website in this browser for the next time I comment. You can do this! As far as water bathes we need the moisture so it won’t dry out as for leakage put the spring pan in a slightly larger regular pan place it in the water bathe no water in your cake. Or find a friend and borrow one. All the specific directions for this cheesecake recipe are in the recipe card below. The pointers given in the article how to make a perfect cheesecake are really helpful. Going to be subscribing to Lauren’s latest. Thanks so much for sharing!! Thanks. You can definitely put this into a 10-incher, but definitely won’t fit into an 8. I am not familiar with swerve. The recipe is also really well written and super easy to follow! Join thousands of readers & get easy recipes via email for FREE! Try it and tell us how it is!! Thanks in advance! So, don’t give in to those other online recipes that call for water baths. But as long as you bake it according to the directions I think it should work? sounds like a lovely recipe but you neglect to write how long it should bake at 325 degrees before reducing the heat to 250. This Classic Cheesecake Recipe has a graham cracker crust and a smooth and creamy filling. I’ve made cheesecakes for years and none have ever turned out as perfect as this one. Don’t be all Suzy-Homemaker thinking you can change this recipe however you like and still have it come out perfectly. I added a heaping 1/3 c of PB2. This is a classic cheesecake recipe, so really it’s all about using the best ingredients and enjoying the simplicity of this thick, extra creamy cheesecake. Thanks for the recipe! What do you think?? Thanks for sharing this recipe. https://www.allrecipes.com/recipe/236064/our-best-cheesecake The ultimate indulgence for peanut butter fans. https://newengland.com/.../cakes-frostings/the-worlds-best-cheesecake It might well have been the best cheesecake I’ve ever had. All you’ll have left to do on the night is take it out from the fridge and bask in the praise. You may need to look up low fat recipes…Sorry to say, Low fat things have more water in them so it could be a problem, Ive baked with swerve before and had awesome results with regular cake, so just my opinion, but I think it would probably be fine. By Georgina Kiely – Digital food editor, bbcgoodfood.com, Magazine subscription – save 44% and get a cookbook of your choice. […] am 100% tempted to make this cheesecake. In a medium sized bowl, stir graham cracker crumbs together with sugar and melted butter until well incorporated and mixture looks like damp sand. With that recipe, you don’t need a water bath because it’s wide enough that the middle bakes evenly enough with the top. No unnecessary browning around the edges. I made this recipe last weekend and it turned out perfectly! Try grinding vanilla wafers or vanilla Oreos. I wouldn’t recommend adding a topping to my cheesecake for the reasons stated above. This post may contain affiliate sales links. Press into the pan and bake for 8 minutes. Perfection! Everyone keeps asking for it. I totally agree. Neeti. Silly question: can I halve this recipe and still obtain the same great results? I’ve never been much of cheesecake fan (made it for my husband), but I must say it is amazing…I’ve been converted into a fan! I’m down found anyone that could make it like that again. I’d hate for you to wrap your springform pan in foil only to discover you didn’t wrap it well enough and now water is seeping into your cheesecake before it even hits the oven. Using the bottom of a measuring cup, press crust into the bottom and half way up the sides of a 9-inch springform pan. This was so delicious! If so, how? Perfectly smooth no cracks and cooked just right. In a large bowl, beat cream cheese until smooth. https://www.southernliving.com/food/entertaining/creamy-cheesecake-recipes I was skeptical when I saw this recipe because it seemed like I’ve attempted some in the past that were similar to this but the would always crack. WOWOWOWOWOW. It turned out fabulous! Whether you're looking for no bake, new york style, cheesecake bars, cheesecake bites, it's all here. My husband doesn’t like traditional cake for his birthday so I made this cheesecake and it was a hit. All the specific directions for this cheesecake recipe are in the recipe card below. I made it with 1/2 regular sugar and 1/2 monk fruit. Can I do that with this recipe? Used ginger snap crumbs instead of graham. Secondly, it was very soft and soggy, almost like the butter was separating from the crumbs. This freezable cheesecake is easy to make and won’t take all day. She used the would halve correctly. It is light and fluffy, yet creamy and decadent at the same time. I have a great recipe but this one is simpler. Made it for my husband’s 42nd birthday last night, and he declared it the best he’s ever eaten! Will make over and over again. My mom is 83 years old and looooooves cheese cake, and has made many cheese cakes in her 83 years. Piped lemon curd into, and swirled within the batter for a little eye catching design. If you are looking for a cheesecake recipe that will WOW, this is it! You are welcome to try! Prepare the sour cream topping: Place sour cream in a medium sized bowl, stir in the powdered … It’s delicious and easy to make. I can not find sour cream in my country what is a good substituto? Can I do it with out the cream cheese? Whether you prefer baked or fridge-set, we’ve got a recipe to satisfy fruit fans, chocolate lovers or those craving a twist on the traditional. Cheesecake is a time-consuming, somewhat expensive dessert to make. 1st time making a cheesecake, and all I can say is WOW!!! Maybe a 6″ springform pan? does anyone know what i did wrong? I’m trying to understand & not be rude..If the best restaurant recipe doesn’t use sour cream, why would you? Added guava paste to the batter (between sugar and sour cream stage). It was the envy of some seasoned bakers when I showed it off! Like raspberry puree or could you take half of the cheesecake batter and add some cocoa powder to make a marble cheesecake? Foil is meant to protect the cheesecake if you were baking in a water bath. You can click here for her original recipe: The Best Keto Cheesecake. I’m thinking I needed to bake it longer or let it cool longer. It’s a good way to get inspiration for meal planning. I just made this cheesecake and it turned out perfect. I used gluten free chocolate chip cookies for the crust and it is 100% the best cheesecake I’ve ever made. These simple but impressive desserts always go down a storm. It’s official – visitors to bbcgoodfood.com absolutely love a cheesecake, and we’re with you all the way. I have made this cheesecake exactly as the recipe was written a couple if times and each time it turns out perfectly! Friends, I have tested and re-tested this amazing Cheesecake Recipe to make sure it was the absolute best and we are there! This boozy Tia Maria cheesecake definitely has the wow factor. I think those would be best. Yes, you need a water bath for a 6 inch cheesecake. I ordered a non-springform style cheesecake pan because I have discovered that I hate springforms. Like I mentioned above, you only need SEVEN simple ingredients for this recipe. The only hangup was my fault because I was only able to allow it to refrigerate for 2 1/2 hours. The cheesecake gods are smiling down on this recipe and I hope you love it as much as we all did. Most disappointing comments are the ones where folks that haven’t tried the recipe tell you what they would do differently Tell us how this recipe that we all came to read worked for you instead. The original and best. I love love loved this recipe! Girl, I have no idea. . The best cheesecake recipe is a matter of opinion—but also of circumstances. This homemade cheesecake is perfect every single time—no cracks (and no water bath! Haha I was confused, too. Only 7! Not too fast, not too slow. First cheesecake I have ever made that came out literally, PERFECT! https://www.olivemagazine.com/guides/best-ever/best-cheesecake-recipes This looks fantastic and I can’t wait to try it! Subbed 8 oz ricotta for 1 brick of cream cheese (I had already bought the ricotta before hunting a recipe) Mine came out a little sour. I think that the sour cream is key and what makes a cheesecake DELICIOUS. I love this recipe. To serve, open springform pan and remove collar. I mean, maybe it will but I have tested this recipe as written so you can have success with this recipe as written. . Have you tried this before? Amazing! No cracks. Your recipe was the first cheesecake one I’ve tried, precisely for the same reason you created this one. This baked beauty can be decorated to suit your artistic chocolate talents and will go down a treat at any dinner party. *. Once defrosted, cut into slices and serve. First time ever making cheesecake and it turned out perfect!! Hi Lauren. I can’t thank you enough for your recipe ❤️❤️. I especially love the addition of … The BEST! Quick question- when I first mix the cream cheese with the sour cream/sugar before the eggs go in, what hand mixer speed should I use? What is the purpose of pointing out someone’s spelling mistake? Very rich and since it is just the two of us due to the pandemic, I will freeze half of it. followed the instructions verbatim and this cheesecake turned out perf! HOLY […], My granddaughter is not a cake fan but LOVES cheesecake and requested it for her 16th birthday. Use almond or amaretto biscuits for a flavoursome and crunchy base, then soft cheese, soured cream and cherries as a creamy filling that isn’t too sweet. I’ve been watching you test this recipe and had to try it. Best cheese cake ever! Absolutely LOVE this recipe. I haven’t made that variation. Make sure you’ve covered the basics by watching our beginner’s video tutorial, which shows you how to make an amazingly creamy baked cheesecake. If you would like a thicker graham cracker crust, use 1 3/4 cups graham cracker crumbs, 5 tablespoons granulated sugar and 6 tablespoons melted butter. It is so good I am making another one this weekend… this is my favorite cheesecake by far.. thanks so much.. My 10yr old daughter was craving Cheesecake. I’ve made it several times with consistent results each time. It outter portion was set up perfectly. Still amazingly delicious and will make again! https://www.epicurious.com/recipes-menus/best-cheesecake-recipe-ever-article This is the best recipe I’ve found for the richest and creamiest New York-style cheesecake that I’ve ever made. Preheat oven to 350 degrees. It is a dream!! I have been making cheesecakes my whole life and this is the first one that did not crack. It will stay good for up to 3 months in the freezer. I wish I could post a picture of how great it turned out as it really was the only one I’ve made that didn’t crack. Also can swerve sugar substitute be used instead of sugar? I will have to have another go when it arrives. Me and my five recipe-testing readers proved otherwise. Cheesecake is a perfect candidate for freezing! https://www.delish.com/.../recipes/a58084/easy-classic-cheesecake-recipe Classic cheesecake doesn’t have to be hard or time consuming to make! Thank you Lauren for the most perfect cheesecake. Next time I may double the crust portion of the recipe since I’m a crust kind of guy. No water bath. There are several reasons why cheesecakes can get a grand canyon-sized crack down the center but through my recipe testing and research, I’ve found the main three reasons are: air bubbles, lumps in the batter and baking and cooling. halves is plural, like two halves. They gave it two thumbs up! This best cheesecake recipe is awesome just as it is, but if you are having a party, it is fun to serve some toppings alongside it! This is by far the easiest and best Cheesecake recipe I have used. Did you use the thicker crust directions in the recipe card notes? Ok, I tried it. I followed directions EXACTLY as written and it turned out perfectly! Hello, this recipe looks lovely and I’m planning to make it for my husband’s birthday. Yum! Mine is browned all across the top. You should check your accuracy before correcting someone. This was the very first cheese cake I have ever made. Delicious & creamy, it’s just perfect! I think your cheesecake might crack because either you’re cooling it too quickly or pulling it out of the hot oven to add the topping and throw it back in the oven is messing with the temperature too much.