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  • Whether you believe it's a cake or a tart,

  • it's safe to say that cheesecake is one

  • of our favorite desserts here at Tasty.

  • We tested a bunch of different recipes and techniques

  • to find a fool-proof, ultra creamy vanilla cheesecake.

  • So here's how to make classic, crack free cheesecake.

  • (smooth music)

  • Every good cheesecake starts with a springform pan.

  • Greasing the pan with nonstick spray or butter

  • is gonna help easy removal and help prevent

  • cracking down the line.

  • Adding a band of parchment paper will ensure you've got

  • those smooth picture perfect sides when you go

  • to remove the springform.

  • The foundation of cheesecake is the crust.

  • It only requires three ingredients to make

  • a classic graham cracker crust.

  • This is the simplest part of the recipe.

  • The combination of sugar and butter helps hold

  • everything together for a really fantastic crust.

  • Some people like using other types of cookies,

  • you can easily swap it in right here.

  • We're gonna do a bottom crust only, some people like

  • the crust on the sides, it's totally a matter of preference.

  • Just use a flat surface to spread the graham cracker mixture

  • into an even layer.

  • Now you're gonna bake it for 8 to 10 minutes

  • until it's golden brown, and just let it cool

  • as you prepare the filling.

  • Now, it looks like a lot of dairy, but remember,

  • it's a rich, velvety dessert; you really need it here.

  • We're adding full fat cream cheese here,

  • this is not the time to skimp with reduced fat.

  • I know it looks like a lot of sugar, it is.

  • We tried to reduce it, but you really miss out

  • on some of that classic cheesecake flavor.

  • Make sure all your ingredients are at room temperature

  • before getting started, this way they'll be easier to mix

  • and give you a smooth cheesecake without any lumps.

  • We're adding a bit of heavy cream.

  • It's a subtle difference, but it's gonna help

  • smooth out the batter.

  • It's a personal preference, and you can omit it,

  • but we wouldn't.

  • I'm adding in sour cream for a bit of added tang.

  • And I'm also going to add some flour, which is gonna help

  • bind the cheesecake together and help prevent cracks.

  • To flavor the cake, I'm using a whole vanilla bean.

  • A really easy way to remove the seeds is by splitting it

  • down the middle lengthwise, and use the blade of your knife

  • to slowly scrape the seeds out.

  • While you can use vanilla extract in a pinch,

  • the intense flavor of a bean is really hard to beat.

  • Eggs are crucial in any baked cheesecake.

  • They add in creaminess and also help bind the cheesecake

  • together as it bakes.

  • Some recipes will call for adding extra egg yolks.

  • We found in testing that this makes a denser cheesecake;

  • so, for our airy version, we're sticking

  • with whole eggs only.

  • So, add in the eggs one at a time.

  • If you dump them in all at once, you run the risk

  • of having a really lumpy batter.

  • Okay, so this part is crucial.

  • As soon as the eggs are incorporated, stop mixing.

  • Over mixing can result in a really dense cheesecake.

  • You also wanna be scraping your bowl down

  • to ensure everything is thoroughly mixed.

  • From here, it's really easy.

  • Just pour the batter onto the cooled crust

  • and smooth out the top.

  • If we didn't bake the crust,

  • it would mix in with the batter.

  • Who wants that?

  • Even cooking and cracking is a huge concern

  • when making cheesecake.

  • One of the best ways to prevent that is to use

  • a water bath while baking.

  • Even though the pan is sealed, there could be

  • a slight opening where water could get through

  • and give you a soggy crust.

  • To prevent any water from seeping in, we're gonna wrap

  • our springform in two sheets of foil to really seal it.

  • Place the pan in a large heavy baking dish

  • and fill it with hot water about one inch

  • up the sides of the pan.

  • The hot water creates a moist environment in an otherwise

  • dry oven, so the cheesecake doesn't split from drying out.

  • There are several methods where you can start

  • your cheesecake in a hot oven

  • and then lower the temperature.

  • While you do get some lift, you also run the risk

  • of burning or cracking your cheesecake.

  • For our recipe, we're gonna do steady, moderate heat

  • all the way through.

  • Then, turn the heat off and leave the cheesecake

  • in the oven for another hour to finish baking.

  • Allowing the cake to sit in the oven allows for it

  • to be fully set in the middle and get a little bit of color.

  • You can see that the cake that was taken out

  • after an hour isn't fully cooked

  • and looks like a gloopy mess.

  • Sometimes cracks happen; there are so many reasons

  • that can cause a crack, such as high temperature,

  • over mixing, no water bath.

  • But this doesn't mean that you can't end up

  • with a beautiful, delicious cheesecake in the end.

  • A great way to cover up a cracked cheesecake

  • is to make sour cream topping.

  • This topping is really simple, it's just sour cream,

  • sugar, and vanilla extract all mixed together.

  • It not only covers up the crack, but it's also

  • really delicious and can be used

  • on uncracked cheesecakes as well.

  • For a sour cream topping, you don't need a water bath.

  • Just bake it for 10 to 15 minutes, just so the top

  • is set and continue the recipe as normal.

  • After sitting in the oven for another hour,

  • the cheesecake needs to cool at room temperature.

  • Another way to prevent cracks is to gently

  • go around the rim of the cheesecake with a knife.

  • At this point, the center of the cheesecake

  • should still have a slight jiggle, just like this.

  • Once the cheesecake is cooled, place it in the fridge,

  • covered with plastic wrap to fully set, ideally overnight,

  • but you can still get a really good result

  • in about four hours.

  • To remove the cheesecake from the pan, unlatch the side

  • of the spring form and carefully lift off the frame.

  • Gently peel back the parchment, and you're gonna see

  • those beautiful, smooth sides.

  • There's such a wide variety of toppings you can add

  • to your cheesecake, but for ours,

  • we're gonna keep it simple with a ton of fresh berries.

  • To get the perfect slice, fill a large vessel

  • with hot water, dip your knife into the water,

  • then gently pat it dry before slicing.

  • The hot knife will ensure that you get

  • a smooth cut every time.

  • (smooth music)

  • We love serving our cheesecake with a berry coulis,

  • which is basically a fancy word for berry puree

  • that has been cooked down until it's thick.

  • It's the perfect complement alongside

  • all those gorgeous fresh berries.

  • There's a reason we make so many cheesecakes

  • here at Tasty.

  • They're relatively easy, they're great for a crowd,

  • and, most importantly, they're downright delicious.

  • By using these tips and tricks, you too can make

  • the dreamiest, creamiest cheesecake of your life.

  • (smooth music)

Whether you believe it's a cake or a tart,

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B2 US cheesecake crust smooth pan sour cream cream

How to Make the Creamiest Cheesecake

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    I Ping Yen posted on 2019/01/08
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