How to Make Cheesecakes | Bake It Up a Notch with Erin McDowell

[@food52]

What kind of cheesecake would you make? Comment below to let us know!

[@007fatmal]

My mother makes an amazing lemon meringue cheesecake … the best.

[@WL1006]

Durian cheese cake

[@ivycraine6916]

A mix or Russian and German cheesecake(zupfkuchen)

[@lindacook905]

Banana rum

[@fadnama]

My go-to cheesecake that I make to impress is a double layer classic/dark chocolate New York style cheesecake.

[@cygne991]

What I love about Erin is the fact that she makes the most complex of things extremely easy to understand. A true teacher indeed.

[@desiree9281]

Yeah, and for me im very glad that I finished watching every episode on bake it up a notch❤️❤️

[@maureenfloralpark9510]

Exactly!

[@adedow1333]

She's the best!

[@Chikatrona]

couldn't have said it better!!!!

[@pamtaylor4415]

@@desiree9281 jj

[@marialuisagarabelli9235]

I’m a Home Economics Tracher but boy.. you’re so professional! Techniques, equipment, and when things go wrong. I’m impressed! I like your style, your kitchen and your charisma. Such a pleasure to watch you!

[@Popolar_]

Erin makes me feel safe and like I won't screw up. And I like Sohla too because she makes me feel like it's completely OK to screw up.

[@atomwenzel]

It's here, it's here, it's here, it's HEEEEEERE. I don't know what I love more, Erin's bubbly charming personality or her amazing recipes and amazing helpful explanation of every detail and technique. As a food nerd, I love understanding every granular detail. She's so lovely. I can't believe these are free. This is full on pastry school

[@PosedionsGirl]

Been making cheesecakes for 45 years learned a lot here. You need your own TV show

[@HerbSeasoned]

This is her own TV show

[@JudyCZ]

I get the compliment but this is so much better option for her and us. It most likely gives her way more creative freedom than a traditional TV company would provide her with and it's accessible to much wider audience. Hopefully Erin will stay on (at?) KZbin for a long time. ❤️

[@talicesanford7862]

I was petrified to make a cheesecake. And I think I watched this video 3 or 4 times before I've got up the courage to go in and just do it. All your tips made it come out sheer perfection.. No cracks, water bath, mixing the dry ingredients together--- All of those tips made my very 1st cheesecake extremely successful. I can't wait to share it with my family. Thank you Erin please keep them coming!! You are my "Shero"!

[@GregCurtin45]

Erin, Reynold's Wrap make oven safe crock-pot liners that I use (and re-use) around my 9" springform pan. As they are deep it makes a much easier way to liff out of the bain-Marie. They come in a package of 4 / box and I've been using the original one for 3+ years. No more foil, no more leaks. Thank you to the entire team for another great video.

[@roxpr2000]

Oh my gosh, thank you SO much for that tip!! I haven't used the bain marie method to bake cheesecakes in years because of the risk of leakage. I almost never get cracks on my cheesecakes because I am super careful and never let them overbake or cool too quickly, but I think that the bain marie helps to get a creamier texture. I will get those crock pot liners ASAP!

[@GregCurtin45]

@@roxpr2000 Just google "reynolds wrap crock pot liners" and click on images to see what they look like. As much as I hate the expression... it's a game changer in baking cheesecakes.

[@timothythomas7967]

thank you for the tip !! bless you

[@pamelastreetman7260]

GREAT TIP! 👍

[@notesfromleisa-land]

Fantastic tip. Thank you.

[@amngenie]

Such a happy baking show hostess! And I love the head scarf :) Thanks for your positivity and for making the world a yummier place, Erin 😊

[@k1amc3]

Here's a small tip for water bath errors: If you had a hole in the foil and water got into the crumb base (happened to me before), honestly at that point it's probably pretty soaked, so whatever you do to it won't make it any worse off. Something I've done (and have had success with), is cool it slightly, enough so you can release it from the pan, wack the heat up a bit. Now here's the dicey part. FLIP the cake over, and put it BACK into the pan, UPSIDEDOWN. so, custard part is on the bottom, and the crust is exposed. Will it sort of smush the cake a bit? Yes. Will it work though? Yes. Put it in just long enough that the base dries out. I cool it on a rack, still in the pan, upside down (so the exposed crust that's now on the top, is touching the rack). Don't have to do it, but it's worked for me (once you get to the point of 'there's literally nothing short of me hitting this that will make it worse')

[@twentytwo138]

Well, aren't you a peach..

[@christinabernat6709]

Kat M. TY.😎👍

[@elizabethpruden587]

You were having A Day when you figured that out

[@Amy-tk3wv]

Could you also just take it out of the bath, leave it in the form pan & put it like on a clean dry cookie sheet & put the cookie sheet over a stove top burner on keep warm for 20 or so minutes to dry out the moisture from the crust as the custard slowly cools…

[@dejachastain3350]

@@Amy-tk3wv That sounds like it would maybe create steam from the bottom up, into the cooling custard, not allowing the custard to cool properly? I am but a humble home baker though so this is just my guess

[@lorassorkin]

Erin, thank you for the realness of finger scraping the paddle!! Absolutely the best way to get 'er clean.

[@fadnama]

The 2 people with thumbs down need a hug.

[@dragon_empress_1]

No. What they need is more cheesecake!

[@gloriouslyimperfect]

Or a cheesecake :)

[@rosamelselvaggi7936]

They need a hug and cheesecake how can you 👎 She is so good I just found her few weeks back I ha never baked cheesecake so going to give it a try you rock❤🇦🇺🌹

[@Laura-iw3xd]

Nah, they're lactose intoletant like me but haven't discovered the vegan ones yet

[@janicemalone3720]

Yes, they do.

[@tmackie1694]

Using the food processor is a revelation! The Amazing Erin continues to be my favourite baking teacher 🥰

[@cornbreadfedkirkpatrick9647]

I was like oh my I'm not going to pass this on why I'm considered crazy anyway

[@sjokoladekaker]

I really appreciate this series a lot. Erin takes so much time to explain every process, tips and tricks thoroughly in almost an hour long video for each topic. Thank you so much xx

[@nyaradhiambo]

I love Erin videos because she explains the thinking behind the food and process and material... Like she actually explained what a cheesecake is.

[@sofiamensahmensah6155]

I love everything about Erin! She is so thorough.

[@apriltalley9514]

Love cheesecakes

[@christinekaye6393]

I made a NY style cheesecake last week and it turned out perfectly. I've been making cheesecakes for 40 years, but I still enjoyed this video. I have a recipe for an apricot cheesecake that is wonderful. You use dried apricots, softened in hot water, then drained and pureed. The puree is then mixed into the batter. For the best flavor, you need to get the driest ones you can find--the soft Mediterranean kind are not as flavorful. ******** When you talked about adding texture, it reminded me of a mistake that turned out well. I was making a chocolate cheesecake for a friend and a little of the melted chocolate seized. I didn't have any more to melt, so I went ahead and used the slightly seized chocolate and hoped for the best. Later, my friend called with her sister on the line, too. They said the chocolate cheesecake was sublime, especially with the little "crunchy bits" in it. I breathed a sigh of relief and kept my mouth shut about my mistake.

[@notesfromleisa-land]

Bittersweet Bistro has a pumpkin cheesecake with a chocolate hazelnut crust. I made it for the first time many years ago a New Years dinner. It continues to be my favorite dinner party dessert. I am an old dog but am enjoying the new tricks (vanilla bean) as well as refreshing my memory of the tricks that I know. People know to save room for dessert. The best sound is silence as people savor their first bite. Thank you Erin for your delightful presentations.

[@danoux0]

I just don't know why you don't have your own channel! You are an angel of sweet treats. BRAVO Erin! Love from Québec Canada...

[@annecassidy4448]

As always, Erin, you are a fabulous educator - sharing so much knowledge and information from long experience to help us home bakers and cooks to up our game. Thank you SO much for your energy and well-thought-out presentations! Excellent!

[@joanoneill381]

I’m am soooo happy that your site popped up on my screen this morning. Thank you for the brilliant lesson on making flaky pie crusts…I feel that I will succeed now. After over 60 years that will make me very happy. You are a brilliant teacher and I look forward watching all your “ lessons”.

[@vanessatoh7480]

I love how she always provide alternatives like if you don’t have this and this you could do this and that, super helpful for home baking.

[@natem4850]

God I love when pastry cooks talk about molecular bonds; she is awesome!

[@haasephleonhr2944]

i watched the entire video even though i knew i wouldnt be making them, because its so refreshing to have a video that i dont have to skip through the unnecessary chatter, listen to annoying, overpowering background music, and didnt have filler to draw the video out for time i like the clean, straight to the point, precise nature of this video

[@Aszbazable]

This is one of the best cooking channels I've come across. I'm an experienced chef looking to learn pastry and honestly, these are the best videos I've come across. I've only watched a couple but they don't feel like a chore, it feels like something I can't wait to watch. Thank you so much!

[@mastiffmom2592]

I mean, Erin does not miss a beat! Cheesecake is the most favorite in my family. Not only are hers delicious, the recipes are spoken about and shown to be very easy to pull off. Big thumbs up from me.

[@syd2248]

Would love to see an episode based on Bundt and Loaf cakes. I don’t know if this is worth an entire Bake It Up A Notch Ep, so maybe a Bite Size ep? Love the series, and I adore Erin greatly. Would love to see her tips and tricks for Loaf and Bundt cakes🧡

[@erin-jeanne-mcdowell]

Great news! Our August episode will include bundts (AND SO MUCH MORE)! Stay tuned!

[@syd2248]

@@erin-jeanne-mcdowell Ahhhh how exciting😆🥰

[@pammatteson7756]

Erin, you are an incredibly gifted baker and teacher. Thank you for sharing your knowledge.

[@Aditiupmanyu]

Your videos are so comprehensive and address all possible questions to the point that I am going to start writing notes while watching

[@charlaperry6291]

I am a lazy cook and I have found that you can use a blender and it works perfectly well. You just have to put the wet ingredients first. I only had two blocks of cream cheese and I used a can of chickpeas well blended in the mixture. When I made the cheesecake before, I was experimenting and I wanted to just use what I had which included frozen grapes that were too sweet that I had just put in the freezer to use in smoothies. I didn’t use any other sugar and it was perfect. I also used canned evaporated milk as it has a thick creamy consistency. I also made my crust with crushed hazelnuts ( again, from the freezer as it keeps them from going rancid. I also mixed in regular breadcrumbs with melted butter to make the crust. It was a nice experiment that worked out well. The crust was a little soggy and the nuts were a little old. Instead , today, I am using crushed biscuit cookies like digestives or the very cheap butter cookies on the bottom shelf at the grocery store. Today, I am following her directions and I will see how it works out. Thanks for making these recipes fairly doable.

[@grouchosaidit5454]

The most wonderful instructor ever, Erin is simply superb. Like any great teacher, she is so knowledgable that when she explains, it's easy to grasp her ideas.

[@trevorlange]

When I was in culinary school, I got bored and decided to make a parsnip and orange no-bake cheesecake with goat cheese. I didn't have a kitchen in this particular dorm, hence the no-bake cheesecake, so I ended up having to boil the parsnips in the microwave. I also didn't have a whisk, in hindsight I might have been able to borrow one from one of the labs, but I ended up whipping cream by hand with a novelty tiny whisk I that borrowed from my friend who got the whisk as a joke. Anyway, parsnip and orange cheesecake is actually pretty delicious, especially with a little nutmeg thrown in. You only need one medium size parsnip for a 9-inch cake but it gives it a sweet, earthy flavor as well as a slight pepperiness. The goat cheese isn't necessary, I was just going all out on experimentation during that recipe

[@LauraNielson-b3g]

I really like how thorough you are on so many things from tools to mistakes and your recommendations are so wonderful thank you!

[@dejachastain3350]

I love that no matter what she always says in the end about small mistakes....don't worry about it, it will still be delicious!!! I need an Erin tshirt.

[@karencoe8573]

I love watching Erin. She exudes confidence and makes me feel like I can do this!

[@jeannedesmarais9088]

Love the way she's so peppy and bright....just the way her food is, love her positivity

[@lisahinton9682]

Erin, I love that you use the word "wonky" so much. It was a favorite word of my mom's and I miss her so much so when you use the word it brings back that feeling of love I have for my long-departed mama. By the way, at around 31:00, you talk about the no-bake cheesecake and how the 12-hour fridge time allows the water component in the heavy cream to evaporate. I was taught that what is happening in that 12 hours is some (as in, a tiny amount) of the liquid component of the heavy cream is dropping down into the cracker/cookie crust but more than that, some of the liquid is hydrating the cornstarch molecules. You mentioned to cover the cheesecake so it does not absorb fridge odors - and a covered container does not allow for evaporation - so where is the water going? It is primarily being absorbed by the starch in the mixture.. Thank you for another fantastic video. I always learn something from you each time I watch one of your videos, and I appreciate you for that very much.

[@mrllamadoesnotwant]

I don't think I've ever clicked so quickly. I love cheesecakes, but I can't make them as often, since my lactose intolerance has gotten worse in my old age. haha, now, my cheesecakes are 20% cheesecake and 80% cake/other.

[@kimdowning8736]

I almost never make desserts, but I love watching you teach. You're great.

[@janicemalone3720]

I love to bake and I love to watch. It looks so delicious.

[@janicemalone3720]

Her husband is blessed to have such a good cook.

[@twentytwo138]

​@@janicemalone3720 I read your last word wrong. That would be a blessing too.

[@ct2ca817]

All seems right in the world every time Erin and the crew Bake It Up a Notch!

[@jackmcarthur1847]

It’s astounding that this one woman and an outstanding production team can put together one hour long segments biweekly for youtube! That’s more work than a 30 minute (actually 22 minute) weekly TV show, starring one person!

[@mosesjeromelazaro2841]

there's a lot of information in under an hour. however, I find myself engaged when watching Erin discuss things. (okay, sure... I'm more likely to just purchase a ready made cheesecake and save myself time, effort etc. but knowing the fundamentals and reasons behind things is fascinating to me) i think the last one I saw her in was a discussion on frostings, i think. learned a lot

[@peggytew3266]

Miss Erin , I Learn so much from Your Shows. Appreciate You being so thorough. Each dessert looks Delicious! God Bless You

[@hugitkissitloveit8640]

Hello 👋🏼 I've never watched a single episode with Erin (I'm not a baker), but I always smile when I see her thumbnail. Just wanted to say 🤗

[@DuyNguyen-yx2vd]

"What do you mean we're giving the other cakes to the neighbors?" - Erin's husband, probably.

[@sarahedmonds6316]

Me to my boyfriend - can you run half this cheesecake over to the neighbours? NOOOOOOOOOOOOOOO. Every time!

[@jenjoseph9394]

@@sarahedmonds6316 😂😆😂 LoL , they're so CUTE right!!???... ,not liking to share their food, adorable.big kids.👍🎀.

[@cagjohnso]

I don't even have to watch before getting excited about your videos. You never disappoint. So educational and entertaining. Thank you

[@songwriting-wordsandmusic]

Erin is pretty awesome. What a nice, genuine person.

[@espinelmarketingandevents]

@foodnetwork why doesn't this amazing talent not have her own show????

[@jaymathews356]

Ok, I just want to say, how amazing that Ms. McDowell was able to get through this entire video. So much for her to remember. Can't imagine how many retakes had to be done. Bravo to all involved with creating such a informative tutorial!

[@amisyrbetsygp3690]

the amount of work u are putting in these videos is sooo appreciated love you and thanks a lot

[@Bkrsdtr]

I hope you are a teacher Erin, you are a natural! Love your personality! I look forward to your posts!

[@sankalitabanerjee1690]

Hi this is Sankalita from Kolkata, India. I was making a few varieties of cheesecakes over the years, but after watching the video you've introduced me to a whole new dimension of cheesecakes! Thanks alot, great video & guidance!

[@Happilyretired65]

So glad I found you! Made the blackberry cheesecake followed your instructions and it was fantastic. I’ve made many cheesecakes over the years sometimes they cracked so I put a sour cream topping. Never baked In a water bath before. Worked perfectly. I did use my stand mixer will try the food processor next time. I use a 4 cup processor for the crust and washed two machines but progress is slow lol. Turned my springform pan bottom upside down and it came off easy enough. My guests almost licked their plates and my husband said best cheesecake ever. I must say I was nervous bout the middle being jiggly but after cooling and chilling it was completely done and very creamy. All these years I have been baking my cheesecakes too much. They were more NY style where this blackberry cheesecake was more creamy. You certainly know your stuff! You have a new subscriber! Thank you so much

[@Kokum11]

YESSS! Girl yes!! I have been watching videos and waiting for a recipe that I actually want to try. I am about to get an expert level course on the one food I dream about. I’m so excited! *hits pause, adds to playlist and runs to make tea*

[@007fatmal]

Eeeek! I’m so excited for this. I devour cheesecakes and I need Erin’s guidance to make my own.

[@lovelatteslaughs2502]

37:48 That’s what he said. Lol the tip is only going in..😂😂😂 I loved the video tips.

[@andredonnell]

This video was amazing. Thank you. I started cooking during the covid. I have been making peach clobber cheese cake. After watching your video, I realized I have been doing it correctly. Just thinking about the process before making one. Now people are asking and paying me to make them for them. So again, thank you. This gave me more confidence in what I am doing.

[@debbiebuttars5598]

Ugh! As iwas saying ... Thank you for being so much fun and clearly demonstrating the joy of baking. And thank you for being happy and upbeat. You are a very bright ray of sunshine.

[@skylerchristina8947]

erin is by far my fav chef, my teacher shows us her videos all the time in her lessons and i love her!!! i like thatshe explains the "why"

[@theresaballou9401]

Omg, she is the cutest!❤️ I love how animated & happy she is🥳

[@ettyhill1280]

I can watch this lady all day! Love her style and vibe!

[@arancarlton3285]

Erin, I love you, I love how you explain everything in detail!

[@jvallas]

One of my favorites this time of year (I'm watching this at Thanksgiving time) is what you mentioned, swirling two together: a pumpkin and vanilla that get marbled together. Looks pretty but also tastes so good.

[@susanloyd2611]

This was soooo great! You are my new favorite baking instructor! Thank you for all the great tips and explanations!!!

[@poshrat993]

Omg using a food processor to make the batter for the cake is definitely going to be on my list. I hate needing to take out more than one big piece of equipment for recipes lol.

[@AD-cw1bj]

Game changer

[@tanishamorris1544]

I was just looking for cheesecake recipes! Perfect timing.

[@food52]

Happy baking Tanisha!! Thanks for watching!

[@marshagraham9933]

Erin, I really have to say, I have watched a lot of backing territorial and your far exceed anyone. Love how you explain in Laymans terms! Thanks

[@jelena27]

This is my mom's favourite cake, it's her birthday soon and I'm always trying to find new ways to make it better and different so Erin, thank you for this! 😊

[@gratetvhiramvf902]

made this on my 1st try today amazing i got it right the first time because of your recipe

[@siggylev4268]

The Basque cheese cake is what I was use to as a kid and it was just cheese cake. My mom would buy it at the bakery of a market in Connecticut . Whenever anyone called the white cheesecake "New York" cheesecake, I thought they were misnaming it because I always believed the dark one was the true "New York" cheesecake. I typically make a shortbread crust, I sometimes make crust out of vanilla wafers. I use graham crackers with walnuts when I make pumpkin cheesecake. Love your videos, I learn a lot.

[@yosig2609]

She is a Master at explaining each and every must-know information ❤❤❤❤❤❤❤❤❤ her videos are indeed Master classes❤❤❤❤❤❤

[@adedow1333]

I'm so excited! Erin is the best! Thank you, sweet lady, for teaching us! We love you!!!

[@janicemalone3720]

I love this educational channel because I love baking.I learn a lot.

[@Stockdogs69]

Cheesecakes are my favorite dessert and I’ve made quite a few over the years; some good and some not so good. Just watched this video and then made a Chocolate Chip Baileys Irish Cream cheesecake. I used the food processor method and I’m very pleased with the prep and appearance. Saving it for Christmas dinner so haven’t tasted it yet. Thank you for your video.

[@markdodson1607]

For the past couple of years at holiday time, I have made a sweet potato (shhhhh......don't tell my family, they think it's pumpkin) cheesecake with a shortbread crust spiked with a little all spice, and an oatmeal and dried cranberry streusel (think oatmeal cookies).

[@LuminescentHouseHippo]

Oh my goodness. That sounds amazing! Would you share the recipe? Thank you

[@markdodson1607]

@@LuminescentHouseHippo Sure. Crust: 2.25 C AP (or whole wheat) flour 1 1/3 C brown sugar (this makes a slightly softer crust, but if you like more snap you can sub out half a cup for white sugar) 2 sticks room temp butter 1/2 tsp salt 1/4 tsp all spice 1 tsp vanilla Preheat your oven to 350 F (325 F convection). In the bowl of a food processor, pulse all of the ingredients until they look like wet sand. Press into the bottom of your spring form pan and as far up the sides as you prefer. You may have some dough left, depending on the dimension of the pan you've opted to use. You can keep this in a zipper bag in the freezer for up to 4 months. Bake the crust for approx 13 minutes, or until the edges just begin to brown and crisp up. Take out and leave to completely cool to room temp. Custard: 3/4 lbs of sweet potatoes (pre cooked weight, I've also gone up to a full pound without any adverse affects) 3 extra large eggs (yes, they need to be extra large, 3 large eggs doesn't set it like it should and 4 is too many) 1.5 blocks of room temp cream cheese 1/2 C sugar 1/2 C brown sugar 1.5 tsp vanilla 1/2 C sour cream 1/2 C heavy cream 1 tsp cinnamon 1 tsp Chinese 5 spice powder (or if you prefer 1/2 tsp ginger and 1/4 tsp each of nutmeg and clove) 1/2 tsp salt Prick the sweet potatoes multiple times with a fork, and bake on a lined sheet pan in a 400 F (375 F convection) degree oven (I usually do this the night before and store in the fridge until I make the crust) for about an hour (ovens vary, but the goals is a soft potato all the way through). Preheat your oven to 350 F (325 convection), and I have used the same larger vessel and spring form for my water bath so often, that I know how much water to add to go halfway up once the filled spring form goes in. So, I like to put tap water to that level and place the larger vessel in the oven as it preheats (you can eye mark this level by placing the empty spring form in the larger vessel for reference). Add your sweet potatoes and cheese to the same processor bowl used for the crust and let it fun for almost a full 30 second (even more if needed) to completely break down both products. Scrape the sides and add the remainder of your ingredients. Process until a smooth, homogeneous mixture is formed. Cover the outside of your spring form with foil to insure that there is no seepage. Pour the mixture into the prepared crust and GINGERLY place in the larger, water filled baking vessel. Bake for 50 minutes before topping. Crumble: 1 C flour (AP or whole wheat) 1 C old fashioned oats 1/2 C nuts (I prefer pecans but walnuts are great here too) toasted and coarsely chopped 1/2 tsp cinnamon pinch of salt Stick of butter (there are 2 camps on this, melted butter camp and solid butter camp, and I say choose your own adventure) 1/2 C dried cranberries or raisins (if using cranberries, run the same knife you used on the nuts through the fruit for a couple of passes just to get them slightly smaller) Combine all of the ingredients in a bowl and your custard bakes for its first 50 minutes (if using solidified butter, use the cut in method with the flour first). Set aside until time and then top the pie. Bake for an additional 15 minutes. Turn the oven off, and allow the pie to come to room temp. Place in the fridge to completely chill for at least 4 hours, or for a full 24. Whipped topping: 1 block of room temp cream cheese 1 pint of COLD heavy cream 1/4 C white sugar 1 tsp vanilla Pinch of salt Just before we sit down to dinner, I make the whipped topping by starting with the cream cheese, sugar, and salt in the bowl of a stand mixer fitted with the whisk attachment (you can totally do this with a hand mixer too). Whip until the sugar and salt help to soften and break up the cheese. Pour in the cream and vanilla and whip starting slow and increasing gradually to high speed until firm peaks. With the cream cheese fortifying the heavy cream, you have a window of literally hours before it begins with weep and/or deflate. Dollop all oven slices of the pie and serve.

[@anointedtime1]

Thank you so much for sharing your gift of baking. I made my first cheesecake this weekend following your recipe for the NY Style Cheesecake and it was delicious. I made a chocolate graham cracker crust and opted to have two toppings -a strawberry compote and a blueberry compote. The texture of the cake was so smooth and just the right balance of sweetness. I look forward to making a variety of flavors to perfect my skillset.

[@emmaauty2922]

this is an interesting video to watch as a European. We don’t really bake ours in Ireland and England, there are baked American style cheesecakes now in the shops! So ours don’t have eggs. The Basque cheesecake is its own thing though, and more of a baked custard!

[@leegraham4872]

I made a wedding cake. its was a German Chocolate Cheese cake . I had a wonderful time creating the recipe and the bride and groom were very happy. My family will not eat cheese cake with a topping So for just us we make it plain and I have strawberries on the side. I got some very helpful hints from Erin. thank you lady

[@doreengrennan9612]

you do such a fantastic job as a teacher. love listening and learning. you are so inspirational as well. thank you.

[@lynnworrell3111]

This is my first view !! Omg !!! Erin is explaining every thing detailed !!! She makes it look so easy … she is great 😊

[@mrpatchy9950]

Very well explained the technique with all the finer points well stressed upon , I followed her instructions and the result was Avery nice and creamy cheese cake on the first try , very good and dry tasty.

[@mrpatchy9950]

Very tasty.

[@joanies6778]

Never was into cheesecakes until a boyfriend wanted one for his birthday a few years ago. My favorite is lemon cheesecake with blueberries on top... turtle and pumpkin are really yummy, too. I make 6" cheesecakes as gifts and sometimes will gift a jar of homemade jam to top it, like carrot cake jam...it's to live for!

[@jmb1606]

I made your New York style cheesecake and it was absolutely fantastic. Super creamy and rich. Lovely texture. Thank you for sharing the delicious recipe. I love your videos. They are thorough and explain everything needed step by step. Erin, you are passionate about baking. From one of your many adoring fans 😊

[@debralarive]

Erin, I love the way you teach, all of your videos and your vanilla bean tattoo!

[@meltonsawyer8194]

This is amazing! Every episode is like a class, and I learn so much! Thank you so much for all of your incredible content!

[@juicer52]

Erin, you are a masterful baker AND teacher. Clear and comfortable even with mistakes. In the '70s I fell in love with Miss Grimble's Chocolate Orange Cheesecake. I think it was referred to as an Orange Grimbletorte at their now closed NYC bakery. Miss Grimble (a Mrs. Sylvia Hirsch's nom de boulanger) was considered the Queen of cheesecake. The following description is from a (also now closed) restaurant in Florida: Layers of chocolate genoise, chocolate cheesecake & orange marmalade, covered in two layers of ganache. The recipe isn't included in the Grimble Dessert book (drats). Tried to make it once but the layers failed to stay together. Ate it nonetheless. Any suggestions of how to make this in a way that stays together while serving?

[@markstevenson9080]

Love her energy!

[@fury1185]

I always grow pansies and violas during the spring and summer. They are edible. Clipping them short and laying them along and inside the crack and then maybe having them spilling down the side is a beautiful disguise for The Crack!! Cheers!

[@kaykepop4084]

I made a cheesecake yesterday, used it to make my crust, thought about but decided not to use it to mix the cheesecake batter because I was afraid it would over mix. So happy for this tip because I do like minimizing cleanup 😊.

[@alishadash]

Your masterclasses are insanely informative!!! Bless your soul. I love your vibe erin. Thank you thank you. Your videos bring me out of depression.

[@muffinmarie01]

She is amazing, what a talent and a GREAT teacher. I've learned so much and this coming from someone who can screw up slice and bake cookies.

[@lisahinton9682]

@Susan Arnold No, Susan, coming from someone who USED TO screw up slice-and-bake cookies! That was you before - this is you now, making cheesecake with Erin's helpful videos. 🙃✌💖

[@pollopacheco1891]

You are the best teacher ever!

[@megeanadams1865]

Erin reminds me so much of 1 of my older sisters & she's from Missouri, she cooks but the baking & major cooking is me but she is so sweet, & funny & makes everything alot more approachable, luv ur mimi carmel cakes

[@Davidmckenzie-u8k]

I bought your latest cookbook. Wow! Great job girl, and thank you from an old geezer who loves to cook and bake.

[@wmichaelh29]

God, I do love this woman. The information she gives to us is invaluable. Thank you, thank you !!!

[@ms.deecookingjourney5567]

I love level of detail you provide

[@thuhangtrieu5993]

this is just perfect absolute decadence i feel so much more relaxed now, thank you

[@lucibailly4946]

Erin, you are such a good teacher that anyone can feel comfortable with baking! I’m going to have a tearoom so need how to made the small cheesecakes. Did you use paper or silicone?

[@debjudisch5548]

Erin, I just love you!!!! Thank you so much for this, I learned so much. By my friends, family, and neighbors I am known as the "cheesecake lady." They all have loved them over the years and NOW they will probably think I went to cheesecake school! (for lack of a better name) This was so informative and inspiring. However, here I sit, watching Utube videos...it's 3:40 AM! and your cherry-covered New York cheesecake made my mouth water!! That classic cake will be my forever favorite! Thanks, again...hugs from Iowa.

[@wendibaldwin6564]

WOW!!!!! This is the best cheesecake video I’ve EVER seen! Thank you fir giving the rationale for everything. Really helpful! Now to bake my cheesecake!