Professional Baker Teaches You How To Make CHEESECAKE!

Chef Anna Olson takes you step by step through her amazing New York cheesecake recipe.
This makes a 1 9-inch cheesecake.
CRUST INGREDIENTS
- 1 cup (225 g) graham cracker crumbs
- 2 Tbsp (25 g) sugar
- ¼ cup (60 g) unsalted butter, melted, plus extra for greasing the pan
CHEESECAKE INGREDIENTS:
- 4 pkg 250 gram packages of cream cheese, at room temperature
- 1 1/4 cup + 2 Tbsp (275 g) sugar
- 3 Tbsp (22 g) cornstarch
- 2 tsp (10 ml) vanilla extract
- 2 tsp (4 g) finely grated lemon zest
- 3 large whole eggs
- 1 large egg yolk
- 1 ½ cup (375 ml) sour cream (not low-fat), divided
- 2 tsp (10 ml) lemon juice
CRUST DIRECTIONS:
1. Preheat the oven to 350ºF (176 C).
2. For the crust, stir the graham crumbs, sugar and melted butter until evenly combined and press this into the bottom of an ungreased 9-inch springform pan.
3. Bake this for 10 minutes, then cool. Brush the sides of the pan with a little melted butter.
CHEESECAKE RIRECTIONS:
1. For the cheesecake, increase the oven temperature to 400ºF (205 C).
2. Beat the cream cheese until light and fluffy. Add the 1 ¼ cups of sugar a little at a time, and scraping the sides and bottom of the bowl often.
3. Beat in the cornstarch, vanilla and lemon zest.
4. Beat in the eggs one at a time, on a lower speed, and scraping after each addition, then beat in the yolk.
5. Still on low speed, beat in ¾ cup of sour cream. Scrape this over the cooled crust.
6. Bake the cheesecake for 10 minutes at 400ºF (205 C) and then reduce the oven temperature to 225ºF (107 C) and bake for 25 more minutes. Turn off the oven, and leave the cheesecake in for an hour, cracking the oven door after 30 minutes. While the cheesecake is baking, prepare the sour cream layer.
7. Stir the remaining ¾ cup of sour cream with the remaining 2 Tbsp of sugar and the lemon juice. Spread this over the top of the cheesecake as soon as it has come out of the oven.
8. Allow the cheesecake to cool completely to room temperature, then carefully run a spatula around the outside of the cheesecake to loosen it from the pan, then chill the cheesecake for at least 6 hours before slicing and serving. The cheesecake will keep, refrigerated, for up to 4 days.
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#OhYum

[@ohyum]

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 ➤ Cocina Baking : lickst.at/cocinabaking

[@denisemi]

Oh Yum with Anna Olson Thank you! I would love to bake that yummy cheesecake, but here in my country I cannot find creamcheese, only the spread version. Would it be ok to make the cheesecake with the spread? Any substitutions needed? Tks.

[@reteteusoarecuralu]

Oh Yum with Anna Olson tks so much for sharing!!!😘

[@tahjiquec.9890]

Oh Yum with Anna Olson middle rack, top rack or bottom rack of the oven?

[@shannonbyrd289]

Oh Yum with Anna Olson Thank you so much!!!!!! Your videos are awesome and easy to follow. I recently made this version of cheesecake and it was amazing!!! I have never heard of the method wherein you split the oven time by slowly bringing down the heat and allowing the cake to cool. Before, I would always have a crack in my cheesecakes before trying your cook method, so shout out for that!!! P.S. Your chocolate mousse cake is next lol.

[@tahjiquec.9890]

Oh Yum with Anna Olson rip I put 1 1/2 sour cream instead of 3/4 😢

[@black5ky32]

I'm constantly amazed by her kitchen. Like, she has an entire DRAWER full of sugar!?

[@cayannap6752]

Tegan Kelly Whoa! Drawer of sugar? Going back to watch again...

[@saffronscent4297]

Not only a sugar actually, but also a flour.

[@LeahLaushway]

That's very likely a studio kitchen.

[@samlsd9711]

That's an invitation to diabetas She also has graham crumb full of fucking gallon! WTF?

[@samlsd9711]

I think so Leah because all of that is impractical or she has an entire section of her house for just making youtube videos.

[@marka0014]

I have made this recipe a few times now with a few little changes. Reaction from one of my friends who likes thick and pasty cheese cake - "Please sir may I have some more" - 3 slices later I had to stop him. I serve it with fresh made whipped cream, a bit of chopped up fresh mint and fresh chopped strawberries. I use a whisk in my mixer instead of a paddle. This helps incorporate the ingredients better. I add the sour cream closer to the start which helps smooth out the cream cheese and I make darn sure the cream cheese is at room temp. I didn't do that once and it came out crappy using the paddle. I hold back some granulated sugar and corn starch and add some powered sugar instead. Important to dig out that cream cheese at the sides of the mixing bowl and at the bottom - I can't stress that enough; this is why I add the sour cream more towards the start, it helps mix the cream cheese better because I am using the whisk instead of the paddle. I also found that most people who eat my cheesecake like more of the crust so I add more crackers than the recipe calls for. So far following the instructions in this video my cheesecake has not cracked at the top; not a big deal with me if it does anyway as the fresh whipped cream and fresh strawberries covers it.

[@lm6259]

I made this cheesecake recently and it was perfection. The only thing I changed was the baking time. I baked it for an extra 45 minutes at 225 because of the reviews I read where people ended up with a raw cheesecake but with the added time it was very delicious and not burnt or raw.

[@Chris-dk6zx]

Lottie M, I’m going to try this lol

[@canndo1]

Lottie M I followed the oven instructions all the way, including cracking (just a crack) the door half way through the the hour of cool down. The cheesecake really jiggled when I took it out of the oven, but seriously set beautifully once it cooled in the fridge for 6 hrs. I think this woman really instructed us well in the video - I trusted her and it paid off, for me. Just wish I hadn’t forgotten the vanilla

[@nurimanina8932]

Lottie M hi you add 45 minutes more the sides of the cake not burnt? Bcs mine little look like burnt and not beautiful 😅

[@umsalemalmeri1456]

How about heat is it from up and bottomn or only bottomn?

[@canndo1]

Umsalem Almeri only bottom

[@garcia207]

I like how organized your kitchen is, especially how you store the dry ingredients in shelves.

[@joyanzaki1541]

yes

[@user-ku7gi3ue7s]

Ikr! I watched how to make the cake the first time then just wanted to observe her kitchen the next time

[@amiradjiar73]

I like how organized your kitchen is especially how you store the dry ingredients in shelves

[@MrSamsam401]

Drawers

[@karritessa]

I got mesmerised and didn't hear my oven beeping. Dinners over cooked but now I know how to cook a damn good cheesecake...

[@thatonefriend7114]

That you will never make :)

[@karritessa]

That One Friend Oh stranger you know me too well! Haha

[@ViolettaGrosheva3000]

I like how professional she is! Kind of reminds me of Gordon Ramsey's cooking show as well, when she speaks with that passion in her voice. That cheesecake looks very beautiful!!

[@shaynarodericks914]

Violetta Grosheva she is a professional pastry chef.

[@joyanzaki1541]

like

[@edwinnegron7761]

I just wanted to thank you for the easy instructions for this cheesecake!!! I made it for Easter and it was a HIT. Just about all of it was devoured. I will definitely make it again for an occasion.

[@canndo1]

I made this yesterday and left out the vanilla (by mistake) and it still was sooo good! I would say this is the best cheesecake I’ve ever made and I’ve made a few, trying to find one that matched what I wanted in one. I will say I panicked when I took it out of the oven and it jiggled more than I thought it did in the video. I waited the 6 hrs and it set up perfectly. Thank you for sharing this wonderful recipe. I’ve found my “once in a lifetime” cheesecake!

[@djroar7933]

is this better than emojoie cuisine recipe?

[@Moss_piglets]

is emojie cuisine's cheesecake good?

[@drawitout]

I made it a few weeks ago. It was amazing. I turned off the heat about two minutes early. I think it could have been in there another 5 minutes, as the middle was a bit runny. But it was the best cheesecake I ever had.

[@brandonczw]

@@drawitout same, i made this last weekend, i followed accordingly and it was close to perfect, the middle was slightly runny as well. i’d give it an extra 2-3 minutes before turning off the oven next time. i cut down the sugar to 1 1/4 cup and still found it very sweet though - will try just 1 cup next time. am very glad mine didn’t crack like some people said it would though!

[@crostabakingacademy4766]

It is mentioned 4 pkgs of 250 gms so does it mean 1 kg of cream cheese?

[@isaacerrypagogo98]

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

[@Bubblegumlouver]

Ahhhh! Watching you brings back so many memories! I used to watch you all the time after school ends...

[@SG-jv5zi]

My favorite dessert has always been cheesecake... Not that stuff filled with fruit, chocolate, Carmel, peanut butter... Just plain delicious perfect cheesecake with buttery graham cracker crust... This is the best I've ever had. And now at family gatherings or events with friends they all crave my 😉 cheesecake. Thank you Anna💕

[@mayonnaiseeee]

Holy moly this is the best cheesecake recipe I’ve seen. It incorporates all the other tips I’ve seen in various comments and videos about making cheesecake. Don’t over beat when starting to add the eggs, using sour cream and lemon zest, using cornstarch to give it some body, don’t even need a water bath if you treat it right, etc. Love it, thank you so much.

[@tinah.2089]

definitely subscribing, I like how clear and precise you are but still fun.

[@rodrigsantsil]

I love the sound effects in your video too.

[@melisamendez5470]

This was the best ( and first) cheesecake I’ve ever had !!! You made this so easy to follow and I did change the baking time from 225 for 25 minutes to 45. But it was so good thank you !!

[@haji727]

I made this cheesecake on Sunday. Hands down this is the best NY CC I’ve ever made and had the pleasure of eating. It was velvety and very rich. I did add some lemon extract which gave it a hint of lemon. Amazing cheesecake. Thanks for your recipe.

[@bernadinebaptiste2459]

Hi Anna!! I just started watching your channel and I love it! You know so much about baking and I watch your full episodes. 😊😊

[@the_pampered1thepamperedpr504]

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!

[@Dave-qy3mn]

THANK YOU SO MUCH! I tried this recipe and i made the best cheesecake ever.

[@LS-ih3yf]

I like how you explain what each ingredient does, I never liked sour cream or corn starch but now I see why it make sense to add those lol

[@jofree2975]

Made this today and it turned out delicious. Thanks so much. 👍😊✌🇺🇸

[@robinmadden5312]

I made this and it was perfect. I will never use another cheesecake recipe. Thank you Anna!

[@BorkaKiss]

I have made this during Christmas for a large crowd of people, the feedback was amazing. Many said this was the best cheesecake they have ever had so I have been sharing this recipe with many people since. I made it again for someone's birthday and the response was exactly the same. It has the best texture and taste ever. Thank you :)

[@sashineb.2114]

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.

[@ohyum]

Recipe ingredients and guide have been added to the video description. Click on 'Show more' in the description box.

[@LeQuangTu]

Oh Yum with Anna Olson Excuse me, 400 degrees are in Fahrenheit or Celcius? It makes me really confused, thank you❤

[@auliaali9390]

you're an angel :D

[@katherineharris1876]

nita purwanti g

[@Manuel-qu3tc]

What can you use instead of sour cream? I can't find it where I live.

[@mazlinamustafa5500]

Oh Yum with Anna Olson

[@berryfairy68]

Love how clear and straight to the point this video is 😊

[@clairepolsinelli3590]

I just made this recipe & it is absolutely delicious. I love how easy the directions are & the little notes about how not to get cracks in the top. My husband loved it and he can be picky. Enjoy you videos. Thank you!!

[@angelinathweni7212]

Such an amazing recipe! I’ve tried many recipes, but have never had my cheesecake come out so velvety and perfect! Thank you!!

[@somareddy8772]

Omg!! It’s the best recipe ever!❤️❤️❤️ It worked so well!!!Such an indulging recipe!

[@vaishali_prakash11]

This cheesecake reminds of Chandler and Rachel stealing cheesecake 😂🤣 It looks so delicious Anna

[@alaanooman2011]

Nisha Prakash i just saw that episode last night 😂

[@shruthis877]

I just wanted one since I saw that episode

[@salehawaqar5142]

Yes it reminded me also of that 😂😂

[@warjdani]

I was think that too.😄

[@arcohof7514]

Where do we get best cheesecake in India???

[@CheesyKnobby]

this is one of, if not the, best cheese cake recipe videos for a home cook. love it

[@AK-ru3sg]

Thank you so very much, not just for the clear and succinct recipe, but for not saying 'go ahead' all the time. It meant I could listen to the whole thing, as well as it being not about 25% longer a video than it needs to be.

[@samename6479]

Look how easy that is. I made one almost like this last Thanksgiving. A huge hit. Love your vids Miss Ana

[@jesswd]

WHAT?!! OMG I had no idea Anna has a KZbin channel, I remember I used to LOVE watching her Food Network Channel called Sugar when I was a kid. I believe I was 10 and I was OBSESSED 😊 I really wanted to become a pastry chef or food chef cause of her. Thank you Anna for all the great episodes on that show ❤️

[@rob-tomj130]

I love how my deserts turns out with your recipe. I also like that everything is detailed to perfection, even the recipes. I'm glad you also included C° for those who have different oven

[@trishreed1176]

I just served this to 8 members of my family and it was a MASSIVE BIG WIN! Everyone loved it. Thanks for the great recipe and excellent instruction.

[@Avocado818]

I tried this recipe, it came out amazing, my family and co workers loved it! Thank you!

[@yvzpabico9464]

it's my first time to see baking of cheesecake without water bath, it's less hassle especially for beginners and those without roasting pan like me.

[@tammiemartinez6485]

Mine too. In fact the only cheesecake I've ever made the recipe called for a water bath. I wasn't sure about making it but did so anyway. Don't get me wrong. It came out great, well other than some of the crust sticking to the bottom pan. Thankfully I did have a large enough roasting pan but I would much rather make a cheesecake without one if I can!! To see Anna's entire cheesecake slide right off with no issues? That was satisfying ... 👏

[@raymonddavis1370]

Without a water bath, you increase your chances of uneven baking ( as noted repeatedly in the comments) and large ugly cracks. In baking cakes, bread and pies the humidity present in your oven plays a critical roll. This is why bakers will put a pan full of hot water in the oven even when the recipe doesn't specifically call for it and many bakers use Cake Bands: bands of cloth soaked in water and wrapped around your cake pan to insure better results like non-browned sides and an even top. You may have noticed this in a professional bakery's cakes. Ignore a water bath if you want BUT if you check out actual classic or traditional recipes ( don't know WHERE this came from but it wasn't anyone's Nona you can bet)you will ALWAYS see a water bath and there is a reason SO many people have done this for SO long. good luck

[@Moss_piglets]

NY style cheesecake isn't baked in a water bath resulting in a denser cake.b

[@oregonpatriot1570]

I made cheesecake once, and it turned out great. Buying a small 'personal' sized one at the store yesterday made me realize there's just no comparison. _Time to make another!_ *Thanks. This looks like the one.*

[@aryarathne2479]

I just made it today and the taste is simple yet sooo elegant. I mean no words to describe. Pure richness

[@Marshalicious]

I made this recipe yesterday and it was FAN-TAS-TIC. The ultimate Cheesecake recipe. Thank you! ♥♥♥

[@ohyum]

that's amazing, thanks for letting us know!

[@YzaesDuo]

@@ohyum Im allergic to egg whites, can I leave them out. Whats the outcome, is it bad or good. Help me please.

[@BradleyBakes]

This is what heaven looks like, right?! 😍

[@lisac9359]

I made this Sunday and substituted the vanilla with Jameson Orange and it was fabulous- we love your recipes and the instructions ❤

[@emakoppelman7654]

This is the first cheesecake I’ve made and I am so happy with the results. It didn’t crack- WootWoot It’s creamy and delicious. Instead of a graham cracker crust I made my crust with pecans and pecan sandies cookies, plus the melted butter. Yummy. Thanks for the class and recipe.

[@runincool01]

This recipe showed up as a suggestion last week. It just so happens that I have to make a lemon cheesecake next weekend for a birthday. While the ingredients were all normal for a New York style cheesecake, I was skeptical about the cooking time. Since mine always come out of the oven with a golden top and this one was so beautifully cheesecake yellow I decided to try it. I didn’t change a thing. WOW, I was so happy when it turned out just like the video showed that it would. Just to be sure, I made another one with a homemade mixed berry swirl. A little soft in the center but still set. In the last two days I’ve had seven pieces of cheesecake. The rest is going to work with me today. Not only will I be making this one for the birthday, this is now my cheesecake baking method. I’ve been a culinary school graduate professional pastry chef for over 30 years and I’m rarely impressed by what I find on KZbin. Thank you for sharing.

[@innastotska7618]

Thank you very much for your beautiful channel!You are simply the best!And cheesecake I cooked by your recipe became very delicious!

[@zjontelle]

Thank you. I followed exactly and had perfect cheesecake. Co workers want more. It’s taste and consistency on point!

[@HellaFuckingKawaii]

Made this recipe during Thanksgiving and everyone LOVED it. Thank you so much, it was so freaking delicious.

[@jimmychan9282]

Made one yesterday, very smooth, rich flavor. I put less sugar in the cake, so I can have half of the cake at once.

[@nathantaskis6865]

Absolutely love this recipe! First time I’ve ever made a New York Style Cheesecake and this turned out perfect! And oh so delicious! Thank you for a perfect recipe

[@ranas1300]

Hello, did you increase the time of baking? because some people said it was raw in the middle.

[@mariamahmad57]

Baked with your recipe today...turned out to be absolutely fabulous...i must say the best cheesecake I've had till now...thanks!

[@jesminjui6654]

Thank you so much for sharing the beautiful recipe! ❤

[@egledavidsoniene5075]

I love your show thank you. It's amazing.

[@lindamcneil711]

awesome. I have added the cornstarch nor the sour cream on top! nice

[@banjojojo]

This is absolutely the best recipe ever. The cheesecake is so creamy and fresh. Best I've ever eaten, homemade, or store bought.

[@sweetmonday_xo]

Finally I remember this show!! Pls i feel so emotional rn, I love you Anna ♥️ I used to watch this when i was 10 and i'm still gonna watch it, I'm 17 now.. I literally admire her drawers where some of her dry ingredients are there 😭♥️

[@hen8rik]

The best cheesecake ever---the recipe is fairly basic, but secret is in the baking tips!!! Thank you.

[@ohyum]

The tips are always the difference maker!

[@DeAnnsUTube]

Absolute GAME CHANGER FOR ME!

[@maryamsamiya803]

Want the precise details plzzz

[@itzumiv]

aaaaaaa she didnt try it!!!! i dont like when they dont eat the food they make, it leaves me unsatisfied for some reason

[@georgeharris6652]

itzumiv Totally blue balling

[@lilacinsd]

Food porn, gotta have it

[@cy5282]

itzumiv true. Leaves us with hanging effect

[@hanaabeb5069]

K

[@MJKcakes]

Has any one tried this recipe?

[@danielmedina4893]

LOOKS GOOD AND SO DELICIOUS

[@Toi-zc6hhs]

It looks simple but it tastes like heaven. Do not doubt!! Love this recipe. You should try this!

[@kyonkyonteba1329]

I baked this today and I revised the recipe a bit. The cream cheese I could find was only 225 g, so I reduced the sugar to 1 cup and 2 tbsp. For the baking time and temperature, I baked it for 10 minutes at 400 and I reduced the temperature to 275 (since my oven doesn't have less than 275) and I baked it for 45 minutes. Turn off the oven and leave the cheesecake sitting in the oven for an hour and crack the oven door after 30 minutes. I put a layer of blueberry jam on top of my cheesecake and it looks gorgeous. Even though my cheesecake cracked a little bit the blueberry jam saved the day. Don't worry about cracks, remember that you can cover them up with something delicious to go with your cheesecake. I really loved the recipe :D

[@bayntan690]

Hi did you adjust the amount of eggs and corn starch?

[@mrstrange5733]

She didnt add any corn starch in the video. Never heard of that being added to cheesecake.

[@kyonkyonteba1329]

@@bayntan690 no i didnt :))

[@gussiebee]

A friend of mine makes perfect cheesecakes all the time. His trick to keep it from cracking is to place a pan of water on the rack beneath the cheesecake. I tried it and for the first time ever I had a cheesecake that didn’t crack.

[@kyonkyonteba1329]

@@gussiebee ill definitely try this!

[@proformaname]

I did this cake today. It is one of the best Cheesecake I ever made. Rich, creamy, no broken top ^^ It is delicious, silky smooth and it disappear in an instant ^^ THANK YOU for this here!

[@ohyum]

That's great to hear! Glad you enjoyed the final product! :)

[@proformaname]

Oh I did totally!

[@pamelamorris3148]

This is my MIL's exact recipe that I use now & is in her church cookbook from 1961, & is the most winning cheese cake recipe to this day. She taught me how to make it, my kid's knew how to make it before they were out of elementary school & make it also today.

[@datacrunch]

I made this eight times now. The best. You're the baking queen.

[@nidyapputri]

Oh i remember back in the day, i used to watch your baking show on TLC :)

[@AyyeeeProductions]

you're fabulous!! SUBSCRIBED!!! gorgeous cheesecake,video is clear, kitchen is wonderful! YES±

[@DeAnnsUTube]

Anna: I made your NYCC Recipe, and it is absolutely delicious, so creamy, so tangy, sooo soooo PERFECT. I haven't ate a better Cheesecake than this and certainly haven't made one better....your baking method was 100% spot on, not even a tiny Crack any where! I can finally put the hunt for the perfect CC recipe to rest. This is forever, my go to. Thank you soooo much for sharing! Your Swiss Roll and tips were absolutely Phenomenal as well. Love your Channel.🥰

[@archivebin6306]

i love how making a whole frickin cheesecake is such a big deal to most of us and she just does it so perfectly and effortlessly.. thats the power of practice and consistency!

[@april2334]

I made half of this cheesecake in a 7" pan and this is my favorite cheesecake recipe so far. Some things though I have to tweak the next time i do this, I baked this in a small oven following the original baking time and the center was gooey after i refrigerated overnight. Will probably bake this to 45mins next time. I also accidentally put more sour cream than intended but no harm done on that. Also, 1 cup of graham crackers is not equivalent to 225 gram, it is only about 110grams when weighed. Since i halved the recipe, i used 112.5 grams of crushed graham and my crust turned out thick than expected but overall it is also okay. Will bake this over and over again for sure.

[@peterduttmann717]

It is absolutely astonishing! I made this recipe yesterday and did everything according to the instructions. It was the best cheesecake I’ve eaten. It had perfectly consistent color without the baked top which I don’t like. I guess if I ever get a vanilla bean it will be perfectly white but because I used vanilla extract it had a little bit baige coloring so, yeah, but I assure you this was the bomb!!

[@ohyum]

Great to hear Peter! Glad you enjoyed it!

[@ndean1687]

Are Wilton products sold in your area? (or check out their website), they sell a clear vanilla extract.

[@seanthesanicoleadenix6158]

Anna thank you for your videos my family is so happy with all my baking...God bless you..❤️😘

[@katiuscasuarezdevalenzuela5608]

I just made this cheesecake and so far is the most complete recipe that I've found! Thanks a lot for all your videos, Anna!

[@dorothysteele4142]

Did u adjust the baking time or did u do it exactly the way she baked it

[@lauraf.c.1593]

I made these cheesecake recipe for my 40th birthday few days ago! It was perfection. My husband couldn’t stop himself eating for three days in a row! My kids would run after him to check in the kitchen if he would cut another slice! Thank you Anna for turning this “once frightening idea” into an easily doable cake!

[@DC-gf8nl]

The baking time she did was fine?

[@Aren.2.0]

Wow this sounds so wholesome

[@mariacliment4035]

Just made it! Espectacular 👍👍👍👍👍

[@janetedgar3336]

The BEST cheesecake recipe and how to bake it perfectly !!!! Thank you Anna

[@peterpauldeiparine7574]

I JUST MADE IT!! ITS AMAZING! THANK YOU FOR MAKING MY FIRST TIME SIMPLE💓

[@appletin8765]

love your explanation for instance why the use of cornstarch or other ingredients ;) It could helpful for who begin to baking like me.

[@chavitavb]

Bang Tina one year later...prevents cracking

[@samueltheoriginal]

Bluesocks 11 not true... if you gently fold in the eggs and bake in A bay Marie basically a waterbath the cheese cake should not crack. I am a born and raised New Yorker and have been baking cheesecake for years this is the first time I ever heard of corn starch being used was a little confused myself.

[@thekndy1028]

OMG...lo haré este fin de semana no dudo que estará delicioso..así lo hacen en la familia, será un novedad este topping

[@suzieq8379]

I've used this recipe 4 times it turned out so good, no cracks.. love this recipe

[@alicewonderland5539]

I tried the recipe exactly how it was shown & the cake turned up like in the video...super delicious. Everyone in my family like it. Thank for your recipe ❤️

[@maozi6007]

I really like the way you talk and cook! So nice and clean! Absolutely love it!

[@lauramendez2970]

Hi Ana! Can you please make a chocolate cheesecake version?

[@jonneiss7562]

Best Cheesecake - from Old Newark, NJ Weequahic/Clairmont Diner Cheesecake (the Weequahic diner opened in 1938 and closed in 1967) (copied directly from instructions given by the Clairmont's pastry chef to the late Simeon Baron (June, 1963) 2 1/2 lb cream cheese (Philladelphia Cream Cheese only) 7 lg. eggs, room temp. 2 cups heavy cream, room temp 1/2 cup evaporated milk, room temp 3 tbsp fresh lemon juice 4 oz. butter (sweet), melted 1 3/4 cups sugar 4 tbsp all purpose flour - combine with the sugar 1 tbsp real vanilla extract (single fold preferred) The original recipe specified that all ingredients were to be mixed by hand. The use of a really good mixer like the Kitchen Aid K5 using the beater blade on the stir setting serves very well. Cream the cheese slowly until there are no lumps. Add the flour sugar mixture alternately with the melted butter, scraping the bowl often. Add the eggs one at a time, incorporating each slowly. Add the rest of the liquid ingredients, scraping the bowl often to keep everything evenly mixed and smooth. Spray 1 10" or 2 8'' springform pans with Bakers Joy or Pam and sprinkle graham cracker crumbs around the pan particularly where the sides meet the bottom of the pan. Bake in a 365 preheated oven for 1 hr., 5 mins. The cake should be golden on top. Add 10 mins. more if necessary -- DO NOT BAKE ANY LONGER. Turn off the oven and leave the cake to rest 1-2 hrs. Refrigerate to thoroughly chill before removing the pan. The best way to cut this cake is to use a cheese wire, monofilament fish line or non-minted dental floss. Simeon added that he did a nutritional analysis on this baby, but he was sure you didn't want to see that one. www.oldnewark.com/busind/rest/weequahic.htm +++++ +++++ +++++ Best Diner Cheesecake Recipe...from Old Newark, NJ... Weequahic/Clairmont Diner Cheesecake (the Weequahic diner opened in 1938 and closed in 1967) (copied directly from instructions given by the Clairmont's pastry chef to the late Simeon Baron (June, 1963) 2 1/2 lb cream cheese (Philladelphia Cream Cheese only) 7 lg. eggs, room temp. 2 cups heavy cream, room temp 1/2 cup evaporated milk, room temp 3 tbsp fresh lemon juice 4 oz. butter (sweet), melted 1 3/4 cups sugar 4 tbsp all purpose flour - combine with the sugar 1 tbsp real vanilla extract (single fold preferred) The original recipe specified that all ingredients were to be mixed by hand. The use of a really good mixer like the Kitchen Aid K5 using the beater blade on the stir setting serves very well. Cream the cheese slowly until there are no lumps. Add the flour sugar mixture alternately with the melted butter, scraping the bowl often. Add the eggs one at a time, incorporating each slowly. Add the rest of the liquid ingredients, scraping the bowl often to keep everything evenly mixed and smooth. Spray 1 10" or 2 8'' springform pans with Bakers Joy or Pam and sprinkle graham cracker crumbs around the pan particularly where the sides meet the bottom of the pan. Bake in a 365 preheated oven for 1 hr., 5 mins. The cake should be golden on top. Add 10 mins. more if necessary -- DO NOT BAKE ANY LONGER. Turn off the oven and leave the cake to rest 1-2 hrs. Refrigerate to thoroughly chill before removing the pan. The best way to cut this cake is to use a cheese wire, monofilament fish line or non-minted dental floss. Simeon added that he did a nutritional analysis on this baby, but he was sure you didn't want to see that one. www.oldnewark.com/busind/rest/weequahic.htm

[@Hamiezan7148]

Anyone has try this recipe? And what if I replace evaporated milk to sour cream/Greek yogurt?

[@mattr7742]

Thank you John Neiss! ❤️ God bless you for sharing this old recipe.

[@malekatahcampbell6326]

I worked at Weequahic High School. Phil Urish, alumni president , is really cool💜 Indian Pride Forever!

[@neshisugumaran72]

Hi Anna. I baked this cheesecake today and it turned out so well. No cracks at all. Thank you so much for the recipe. Malaysia was my country before I immigrated to Canada. I watched your video in Malaysia trying the desserts and cookies. You have always been my inspiration. Thanks again.

[@noemisoto671]

Thank you for the recipe! I made this today and honestly I was doubtful about the baking time but I followed your instructions step by step and it came out perfect! Hello from Mexico

[@karminiparsan9256]

Absolutely Beautiful! cornstarch makes such a difference

[@veronica33s45]

Karmini Parsan i live in europe here theres no cornstarch we call it just starch. Is it the same?

[@madebymeriem2181]

Cornstarch is also called Maizena in Europe!

[@lauzhenzhoa]

Veronica33 S there are differences between cornstarch, tapioca starch and potato starch!!!

[@embecmom5863]

CORNFLOUR

[@jeeva1996]

4:42 in the morning and now I'm drooling on my pillow

[@ohyum]

good time to start baking!

[@queeniknowhoiam1091]

jeeva1996 ...😃should've got up and made it..would've been able to have a slice later that evening for dessert! 😁

[@Michaelobama184]

You know your stuff Anna. I'm a guy that wrenches on cars and I followed your recipe to the T and it came out Fabulous. You Rock Anna

[@larrywasserman294]

You know I’d like to say thank you so much I can’t stress that enough. You are great person that does a wonderful show. Sometimes I go away a lot and I don’t have my recipe book with me and I always check your videos out just in case and it’s happened to me a lotthat I use your recipes for certain places that I go because I forgot it at home when I’m out of state. Thank you again God bless.❤❤❤

[@luzm.galindo7619]

Badass Yummy cheesecake! You've earned a new sub 😙

[@valeriephoon7842]

Tried out this recipe for a birthday and everyone loved it! Was initially concerned that the cake was wobbly after taking out from the oven. However, after chilling in the fridge overnight, it turned out well. I reduced the sugar level to 1cup and it was not too sweet (to my liking). Would definitely save this recipe in my list!

[@senthilkumar-uv8wt]

Your recipes are amazing. I've watched a lot of recipes and they're all great. Thank you for sharing yours.

[@MelissaSutanto]

i made this yesterday and it was sooo perfect! no cracks on top and i freakin love it. just follow her exact steps and you'll get perfect cheesecake. thanks anna! ♡♡

[@Flowku]

You didn't find it underdone with the amount of time she gave to bake it? What type of oven did you use? Thanks

[@AussieAngeS]

That looks fabulous. Gotta make this, thank you

[@carmendawnallan8871]

I'm a New Sub,Thanks Anna 😊 Glad I found, Your Channel.

[@webecoxs]

I like your style. Simple and to the point and not pretentious.

[@sylvia1878]

This New York Cheesecake was AMAZING....tried a few different but this is the very best ...on top I made a raspberry sauce and decorated with strawberrys...everyone loved it....Thanks Anna

[@UncleJewnyer]

I'm lovin your channel! Your recipes look amazing. I'm definitely going to try these out. Btw, you look like Bonny Hunt and Angela Kinsey from The Office. Oh and I just subbed too!

[@ohyum]

Thank you for subscribing, and welcome to the Oh Yum family!

[@karamel820]

Damn I'm craving for a new York cheesecake right now

[@cassie-ue5kg]

Delicious!!! Made this for my parents 25th anniversary! I love your recipes, thanks a lot!!