How to make perfect Cheesecake from scratch | Quick and easy 2 step cheesecake recipe | Chef Being
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Course: Dessert Cuisine: American Prep Time: 20 minutes Cook Time: 1 hour 15 minutes Cooling Time: 6 hours Total Time: 7 hours 35min Servings: 12 slices Calories: 500kcal
Ingredients
Graham Cracker Crust¹
▢ 1 ½ cups graham cracker crumbs (170g)
▢ 2 Tablespoons sugar
▢ 1 Tablespoon brown sugar (can substitute white)
▢ 7 Tablespoons butter melted
Cheesecake
▢ 32 oz cream cheese² softened to room temperature (910g)
▢ 1 cup sugar (200g)
▢ ⅔ cups sour cream (160g)
▢ 1 ½ teaspoons vanilla extract
▢ ⅛ teaspoon salt
▢ 4 large eggs room temperature, lightly beaten
Instructions :
1. Preheat oven to 325F (160C).
2. Prepare Graham Cracker crust first by combining graham cracker crumbs, sugar, and brown sugar, and stirring well. Add melted butter and use a fork to combine ingredients well.
1 ½ cups graham cracker crumbs,
2 Tablespoons sugar,
1 Tablespoon brown sugar,
7 Tablespoons butter,
3. Pour crumbs into a 9” Springform pan and press firmly into the bottom and up the sides of your pan. Set aside.
Cheesecake :
1) In the bowl of a stand mixer or in a large bowl (using a hand mixer) add cream cheese and stir until smooth and creamy (don’t over-beat or you’ll incorporate too much air).
32 oz cream cheese²
2) Add sugar and stir again until creamy.
1 cup sugar
3) Add sour cream, vanilla extract, and salt, and stir until well-combined. If using a stand mixer, make sure you pause periodically to scrape the sides and bottom of the bowl with a spatula so that all ingredients are evenly incorporated.
⅔ cups sour cream, 1 ½ teaspoons vanilla extract, ⅛ teaspoon salt
4) With mixer on low speed, gradually add lightly beaten eggs, one at a time, stirring just until each egg is just incorporated. Once all eggs have been added, use a spatula to scrape the sides and bottom of the bowl again and make sure all ingredients are well combined.
4 large eggs
5) Pour cheesecake batter into prepared springform pan. To insure against leaks, place pan on a cookie sheet that’s been lined with foil.
6) Transfer to the center rack of your oven and bake on 325F (160C) for 50-60 minutes (or longer as needed, see note 3). Edges will likely have slightly puffed and may have just begun to turn a light golden brown and the center should spring back to the touch but will still be Jello-jiggly. Don't over-bake or the texture will suffer, which means we all suffer.
7) Remove from oven and allow to cool on top of the oven⁴ for 10 minutes. Once 10 minutes has passed, use a knife to gently loosen the crust from the inside of the springform pan (this will help prevent cracks as your cheesecake cools and shrinks). Do not remove the ring of the springform pan.
8) Allow cheesecake to cool another 1-2 hours or until near room temperature before transferring to refrigerator and allowing to cool overnight or at least 6 hours. I remove the ring of the springform pan just before serving then return it to the pan to store. Enjoy!
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Пікірлер: 9
Lovely ❤
Ap Kaha se seekh ray h? Class mil sakti h?
@sikanderawan402
13 күн бұрын
This is COTHM
@ChefBeing
12 күн бұрын
Mein ne Cothm se sikha hey filhal mein pakistani and continental cuisine ki classes le raha hun or is k bad mein baking session start karun ga online or on-ground both classes are available
Whick cream cheese is best and affordable???
@ChefBeing
14 күн бұрын
We used cream cheese of Prema but you can use cream cheese of Puck it’s budget friendly
@ChefBeing
14 күн бұрын
Thanks ☺️
@zunairaali8378
14 күн бұрын
@@ChefBeing but puck Jo bottle Mei ati hai .. WO kafi running c ho jati hai ..
@ChefBeing
14 күн бұрын
@@zunairaali8378always use cold cream cheese then yeah issue nahi ho ga