Professional Baker’s Best Cheesecake Recipe!


100 thoughts on “Professional Baker’s Best Cheesecake Recipe!

  1. 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 โžค Cocina Baking : http://lickst.at/cocinabaking

  2. 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.

  3. 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

  4. I tried this recipe yesterday and my son really love it ๐Ÿ’•๐Ÿ’•๐Ÿ’• iloveit โฃ๏ธ thank you ๐Ÿ˜Š

  5. 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…

  6. It was a bit too sugary and I did exactly all the steps yet the cheesecake was completely raw in the center. I probably wonโ€™t be using this recipe again

  7. Hey
    My problem is whenever I take a slice of cheesecake on a stick it gets break mostly the base or cheesecake starts jiggling please help

  8. 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

  9. ๐Ÿ‘๐Ÿ’–๐Ÿ‘๐Ÿ’ž๐Ÿ‘๐Ÿ’ž๐Ÿ‘๐Ÿ’–๐Ÿ‘
    ๐Ÿ’–CheesecakeHeaven๐Ÿ’–
    ๐Ÿ‘๐Ÿ’–๐Ÿ‘๐Ÿ’ž๐Ÿ‘๐Ÿ’ž๐Ÿ‘๐Ÿ’–๐Ÿ‘

  10. 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.

  11. 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

  12. 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).

  13. 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!

  14. Anna! Iโ€™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 donโ€™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!

  15. 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!

    UPDATE
    My 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.

  16. 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:ย https://youtu.be/UcN7SGGoCNI

  17. 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

  18. 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?

  19. Absolutely love this recipe! First time Iโ€™ve ever made a New York Style Cheesecake and this turned out perfect! And oh so delicious!
    Thank you for a perfect recipe

  20. 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. โค

  21. 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.

  22. 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:ย https://youtu.be/UcN7SGGoCNI

  23. Hi, i dont have an oven so I just wanna ask if I could use the basic oven toaster with temp control serting?

  24. 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.

  25. 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!

  26. 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.

  27. 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.

  28. 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. Itโ€™s quite hard to understand my oven set temperature.

  29. 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. Iโ€™m wondering if that means that I didnโ€™t cook it long enough? Can someone help? It was a lot of effort to not turn out well.

  30. 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.

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