Everyday Chef Challenge
Nutrition Tips & Guides
Thanks to all of you for watching and subscribing! Seeing a lot of Spanish fans! For those there's a channel called Cocina with Spanish versions of videos from this channel ➤ Cocina Baking : http://lickst.at/cocinabaking
Thank you so much. Exactly what I've been looking for.
I want to reach thru the screen and eat that cheesecake with my bare hands!
I'm gotta be fat after that but it looked sooooo delicious!!!
Made this today and it was undercooked so I had to re-baked it
2 pound of cream cheese will help you gain 10 pounds Magic
Hi, in the Video you said 3/4 cup of sour cream, but the recipe call for 1 and 1/2 cup (1 1/2) of sour cream. Which one is correct ?. Also is sour cream need at room temperature?. Thank you.
I think that topping is gilding the lily – I usually serve this just with a litle raspberry coulis.
It's taste horrible
wtf is those measurements 1/4 cup 1/2 spin bla bla blaaaaa, thats like saying put in a full length of string….so dumb
I like your style. Simple and to the point and not pretentious.
To whoever edits these clips please don't cut ending so quick as I want to see it tasted
Sorry that is not the Original NY cheesecake recipe
I tried this recipe yesterday and my son really love it 💕💕💕 iloveit ❣️ thank you 😊
Why so many eggs
Made a huge mistake. Added all sour cream into filling and it didn't set. Still liquid and it's ruined… won't happen next time though, it took me 7 hours to set and it was still goo…
Authentic New York Cheesecake has NO crust, much less a graham cracker crust.
It was a bit too sugary and I did exactly all the steps yet the cheesecake was completely raw in the center. I probably won’t be using this recipe again
Yummy! I like to make my crust from walnuts.
Difinitely needs more cooking time, the middle ended up like pudding.
HeyMy problem is whenever I take a slice of cheesecake on a stick it gets break mostly the base or cheesecake starts jiggling please help
It's against the Geneva Convention to torture my taste buds like this!
Can we use artificial sweetner or Stevia as substitute for a sugar-free New York cheese cake?
My baking skills have improved tenfold over the last year because of the advice and tips you give on your videos! Thank you so much for sharing your gift and knowledge with us Anna
What recipe did you all follow? Some of the ingredients are doubled in the description
HOW is she so slim? Seriously, how?
This looks delicious, Anna. It's so smooth and without the usual crack that I always wind up getting. I'll be sure to use your method from now on. Thanks for sharing this.
Very nice. I finally found the definitive cheesecake recipe.
Anna, I'd like to make this cheesecake for Thanksgiving… what size springform pan should use… 9 or 10 inch?
Wow, that looks amazing. In this video you can see Norway's top dessert chef, Frode Laupsa, make a deconstructed cheese cake. The song in the background is actually called "Cheese Cake" ("Ostekake in Norwegian), too https://www.youtube.com/watch?v=Fen9GG65Yus
Crust too thick (I prefer no crust, or crushed white bisquits. Graham throws off the cheese flavor completely!). Air holes throughout inside of cake. Lastly, NEVER EVER put topping on a cheesecake! It looks like you're trying to cover up imperfections like cracks, holes &/or uneven browning, plus it's totally unnecessary. I've never tasted a topped cheesecake that I liked. (Courtesy C.I.A Alumni graduate).
OH. MY. GOD!!!! This was the BEST cheesecake I've ever made! I've made plenty from other recipes and was always slightly disappointed. BUT THIS IS AMAZING!! Literally just like a store bought NY Cheesecake! So fresh and creamy! (Not egg-y or chewy in the least like others Ive made) Thank you for posting! This really made my Thanksgiving! YAY CHEESECAKE!
Anna! I’m a big fan of your recipes. I made a smaller version of this cheesecake (1/2 of the recipe you suggested in the video). I followed the recipe and cooking time . I even put a wooden spoon to keep my oven door open like you suggested. Yesterday I served the cheesecake and in the very middle of the cheesecake was a bit soft and not firm like the edges. The taste was delicious but I think next time I will increase the cooking time (after reduced from the 10 minutes at 400F) at 225F from 25 to 35 minutes. It was almost perfect. My oven is almost brand new so I don’t think it was a temperature issue with my oven. I think If I had made the full recipe suggested in this video it would end up very runny and undercooked. Just an honest review from a big fan of yours. I will certainly try this recipe again with an extra 10minutes of baking time. It is certainly a delicious cheesecake. Thank you!
That much sugar in the crust… really?
I just put the sourcream mixture on top of mine and i have high hopes. I did add about 20 minutes to the 225 degree cooking time based on what other people here said. now to cool it down and refrigerate overnight!
UPDATEMy cheesecake came out great with a few exceptions. The butter on the sides of the pan didn't keep the cake from sticking. next time i wll line the sides with a strip of parchment paper and the same for the bottom. i didnt notice that the bottom of my springform pan was upside down so the crust was down under the lip so its hard to get under the crust to get pieces out.
i also baked the cake for at least 40 minutes at 225 degrees, and maybe next time i will bake it 50 plus minutes at 225 because the center is just a bit softer than the rest of the cake.
Can I use Greek yogurt instead of sour cream?
When I bake the crust ,the sugar didn't dissolve 😟
Yummy, I'm gonna make this for tomorrow dinner. Thank you for sharing.
I am so curious about the other recipes in that fridge. Those looked incredible.
Can we replace sour cream with whipped heavy cream? It's difficult to find sour cream in my country
HeyI’m not able to pick a slice of a chesscake on a stick.. it starts getting break Please help me
Good taste , super recept, wei prefere half portion ofd sugar nd replaced by honey
So.. in order for people to have dairy, female cows are forcibly impregnated with a metal rod up their cervix. They then become pregnant for 9 months and they form a very close bond with their baby, in the exact same way that human mothers do. Within 24 hours, the baby calf is taken away from the mother and this causes the cow and the baby calf extreme distress. The mother will try to follow her baby as far as she possibly can and when her baby is gone she will cry and mourn for days. She will go to the same place where she last saw her baby and cry. Then the whole process starts again when the farmers forcibly impregnate her again, and she goes through the same cycle over and over again until her body cant take it anymore, and then she is slaughtered. As for the calves, if it's a male calf they are killed for the veal industry and if it's a female they will live the same tragic fate as their mothers. Please watch this 5 minute video that explains the dairy industry: https://youtu.be/UcN7SGGoCNI
Wow. new york style cheesecake
wow. That looks yummy
0:48 I milly rock
So you saying you cooked this cheesecake in 35 mins then let it rest for a hour in a cracked oven? I can't see that happening. It takes me a hour. First 15 mins at 300 degrees and the next 45 mins at 250, then rest in the oven and it comes out perfect. But ill try it your way
If you don't spray that spring pan it ain't falling out like that
I'm wanting to do mini so what would be the bake time? I'm thinking 20 minutes or so?
Anna, how can I make this recipe to fit a 6 1/2 inch pan?? I have made this before , it turned out great, and our church group loved it, thank you. I'm wanting to make smaller version for Christmas, help?
CUT OFF VIDEO
Absolutely love this recipe! First time I’ve ever made a New York Style Cheesecake and this turned out perfect! And oh so delicious! Thank you for a perfect recipe
If you make this… Bake at 225 for 50 minutes, turn oven off and leave in oven for at least an hour. (While it cools)otherwise undercooked …***Line pan with parchment paper , bottom and sides. ❤
I made now for Christmas. Super yummy. I only have questions for the crust. Recipe said 1 cup or 225g. But 225g is 1 1/2 cups when I weight. I risk 1 cup.. but it was hard for remove from pan without break the crust. Any suggestions? I would love that it comes entire when I get the slice.
Seriously cheesecake is one of the best culinary inventions ever.
You bake with your style which I am sure everyone loves!
This cheesecake reminds of Chandler and Rachel stealing cheesecake 😂🤣It looks so delicious Anna
BEAUTIFUL CHEESE CAKE OOH WEE, I WISH I CAN HAVE A SLICE 😋😍😃
I love your recipes, they sound easy to do it; I love your kitchen
Hi, i dont have an oven so I just wanna ask if I could use the basic oven toaster with temp control serting?
Will the temperature in my kitchen have an affect on the cheesecake when I turn off my oven and crack the door?
I like it. Thanks
X favor en español
My cheesecake is raw. I've brought the temp back up to 225 3x. Turned the oven off. Hoping it's not raw in a few hours when I check again. Please change the baking time. I did everything as instructed.
This turned out so amazing!! Like Everyone has said, I had to adjust the baking instructions. I'm going to make this again, this time leaving it bake on 225 for 45 minutes before I even check it. I also enjoy a little more crust.
Other than that, it's absolutely divine! Thanks for sharing!
Great recipe! Is it possible to give the proportions for a 10 inch tin? Thanks!
Amazing. You're a great inspiration. That's why I started baking cakes. I HOPE one day in the near future MY VIDEOS CAN LOOK LIKE YOURS.
Thank you for the recipe …. it turned out fabulous ….i made it with homemade cream cheese ❤
Why is the sourcream last?
I would like to try it. I would also like to see her building New York and not wasting her life into the kitchen. Just wandering how gorgeous she could be doing engineering or planning infrastructure instead of cakes.
What kind of cheese you use ?
Thanks for the undercooked cheesecake.
Do you have husband
I LOVE CHEESECAKE, GIVE ME SOME RIGHT NOW!!!😍😍😍
Is it 9 inch or 19 inch ??
I am making this tomorrow
Thank you for your recipe and secret steps of baking.I hope I can follow your instructions and make my New York cheesecake from my own oven. It’s quite hard to understand my oven set temperature.
I follow this recipe to the tea but something went wrong. Everything seemed fine until I took the cheesecake out of the springform pan and cut into it. It was too soft inside. I’m wondering if that means that I didn’t cook it long enough? Can someone help? It was a lot of effort to not turn out well.
Made this yesterday taste today so yummy
I did it!! I did it! I did it!!!! I made this cheesecake and it actually worked…yeahhhhhhhhhhhhhhhh. Okay so I ran out of philly cream cheese so I made the rest up using mascapone cheese but otherwise..we have a dessert for tonight. Thank Anna for this great video.
Can any one write the steps 🙁 i will translate it cus i am not English
What a great kitchen
From. Palestine. We love you Anna. Soooo yaaaaaamy.
That looks shit. To me that’s a really rubbish cheesecake. Just saying as a big cheesecake fan.
I love ur vids ❤️❤️❤️
no match for mya-nee
Can I use mayonnaise instead of cheese?
Thats alot of sugar can brown sugar work or raw?
I perfer a shortbread crust with a tiny bit of nutmeg to flavor it. Never cared much for graham crackers.
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