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Whether you believe it's a cake or a tart,
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it's safe to say that cheesecake is one
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of our favorite desserts here at Tasty.
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We tested a bunch of different recipes and techniques
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to find a fool-proof, ultra creamy vanilla cheesecake.
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So here's how to make classic, crack free cheesecake.
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(smooth music)
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Every good cheesecake starts with a springform pan.
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Greasing the pan with nonstick spray or butter
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is gonna help easy removal and help prevent
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cracking down the line.
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Adding a band of parchment paper will ensure you've got
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those smooth picture perfect sides when you go
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to remove the springform.
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The foundation of cheesecake is the crust.
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It only requires three ingredients to make
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a classic graham cracker crust.
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This is the simplest part of the recipe.
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The combination of sugar and butter helps hold
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everything together for a really fantastic crust.
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Some people like using other types of cookies,
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you can easily swap it in right here.
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We're gonna do a bottom crust only, some people like
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the crust on the sides, it's totally a matter of preference.
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Just use a flat surface to spread the graham cracker mixture
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into an even layer.
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Now you're gonna bake it for 8 to 10 minutes
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until it's golden brown, and just let it cool
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as you prepare the filling.
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Now, it looks like a lot of dairy, but remember,
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it's a rich, velvety dessert; you really need it here.
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We're adding full fat cream cheese here,
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this is not the time to skimp with reduced fat.
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I know it looks like a lot of sugar, it is.
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We tried to reduce it, but you really miss out
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on some of that classic cheesecake flavor.
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Make sure all your ingredients are at room temperature
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before getting started, this way they'll be easier to mix
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and give you a smooth cheesecake without any lumps.
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We're adding a bit of heavy cream.
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It's a subtle difference, but it's gonna help
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smooth out the batter.
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It's a personal preference, and you can omit it,
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but we wouldn't.
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I'm adding in sour cream for a bit of added tang.
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And I'm also going to add some flour, which is gonna help
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bind the cheesecake together and help prevent cracks.
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To flavor the cake, I'm using a whole vanilla bean.
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A really easy way to remove the seeds is by splitting it
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down the middle lengthwise, and use the blade of your knife
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to slowly scrape the seeds out.
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While you can use vanilla extract in a pinch,
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the intense flavor of a bean is really hard to beat.
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Eggs are crucial in any baked cheesecake.
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They add in creaminess and also help bind the cheesecake
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together as it bakes.
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Some recipes will call for adding extra egg yolks.
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We found in testing that this makes a denser cheesecake;
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so, for our airy version, we're sticking
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with whole eggs only.
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So, add in the eggs one at a time.
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If you dump them in all at once, you run the risk
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of having a really lumpy batter.
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Okay, so this part is crucial.
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As soon as the eggs are incorporated, stop mixing.
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Over mixing can result in a really dense cheesecake.
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You also wanna be scraping your bowl down
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to ensure everything is thoroughly mixed.
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From here, it's really easy.
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Just pour the batter onto the cooled crust
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and smooth out the top.
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If we didn't bake the crust,
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it would mix in with the batter.
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Who wants that?
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Even cooking and cracking is a huge concern
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when making cheesecake.
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One of the best ways to prevent that is to use
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a water bath while baking.
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Even though the pan is sealed, there could be
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a slight opening where water could get through
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and give you a soggy crust.
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To prevent any water from seeping in, we're gonna wrap
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our springform in two sheets of foil to really seal it.
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Place the pan in a large heavy baking dish
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and fill it with hot water about one inch
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up the sides of the pan.
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The hot water creates a moist environment in an otherwise
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dry oven, so the cheesecake doesn't split from drying out.
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There are several methods where you can start
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your cheesecake in a hot oven
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and then lower the temperature.
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While you do get some lift, you also run the risk
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of burning or cracking your cheesecake.
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For our recipe, we're gonna do steady, moderate heat
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all the way through.
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Then, turn the heat off and leave the cheesecake
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in the oven for another hour to finish baking.
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Allowing the cake to sit in the oven allows for it
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to be fully set in the middle and get a little bit of color.
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You can see that the cake that was taken out
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after an hour isn't fully cooked
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and looks like a gloopy mess.
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Sometimes cracks happen; there are so many reasons
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that can cause a crack, such as high temperature,
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over mixing, no water bath.
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But this doesn't mean that you can't end up
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with a beautiful, delicious cheesecake in the end.
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A great way to cover up a cracked cheesecake
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is to make sour cream topping.
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This topping is really simple, it's just sour cream,
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sugar, and vanilla extract all mixed together.
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It not only covers up the crack, but it's also
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really delicious and can be used
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on uncracked cheesecakes as well.
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For a sour cream topping, you don't need a water bath.
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Just bake it for 10 to 15 minutes, just so the top
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is set and continue the recipe as normal.
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After sitting in the oven for another hour,
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the cheesecake needs to cool at room temperature.
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Another way to prevent cracks is to gently
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go around the rim of the cheesecake with a knife.
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At this point, the center of the cheesecake
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should still have a slight jiggle, just like this.
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Once the cheesecake is cooled, place it in the fridge,
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covered with plastic wrap to fully set, ideally overnight,
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but you can still get a really good result
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in about four hours.
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To remove the cheesecake from the pan, unlatch the side
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of the spring form and carefully lift off the frame.
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Gently peel back the parchment, and you're gonna see
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those beautiful, smooth sides.
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There's such a wide variety of toppings you can add
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to your cheesecake, but for ours,
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we're gonna keep it simple with a ton of fresh berries.
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To get the perfect slice, fill a large vessel
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with hot water, dip your knife into the water,
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then gently pat it dry before slicing.
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The hot knife will ensure that you get
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a smooth cut every time.
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(smooth music)
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We love serving our cheesecake with a berry coulis,
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which is basically a fancy word for berry puree
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that has been cooked down until it's thick.
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It's the perfect complement alongside
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all those gorgeous fresh berries.
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There's a reason we make so many cheesecakes
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here at Tasty.
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They're relatively easy, they're great for a crowd,
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and, most importantly, they're downright delicious.
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By using these tips and tricks, you too can make
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the dreamiest, creamiest cheesecake of your life.
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(smooth music)