Professional Baker Teaches You How To Make CHEESECAKE!
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- čas přidán 13. 12. 2016
- 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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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
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.
Oh Yum with Anna Olson tks so much for sharing!!!😘
Oh Yum with Anna Olson middle rack, top rack or bottom rack of the oven?
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.
Oh Yum with Anna Olson rip I put 1 1/2 sour cream instead of 3/4 😢
I'm constantly amazed by her kitchen. Like, she has an entire DRAWER full of sugar!?
Tegan Kelly Whoa! Drawer of sugar? Going back to watch again...
Not only a sugar actually, but also a flour.
That's very likely a studio kitchen.
That's an invitation to diabetas She also has graham crumb full of fucking gallon! WTF?
I think so Leah because all of that is impractical or she has an entire section of her house for just making youtube videos.
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.
I like how organized your kitchen is, especially how you store the dry ingredients in shelves.
yes
Ikr! I watched how to make the cake the first time then just wanted to observe her kitchen the next time
I like how organized your kitchen is especially how you store the dry ingredients in shelves
Drawers
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!
is this better than emojoie cuisine recipe?
is emojie cuisine's cheesecake good?
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.
@@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!
It is mentioned 4 pkgs of 250 gms so does it mean 1 kg of cream cheese?
I got mesmerised and didn't hear my oven beeping. Dinners over cooked but now I know how to cook a damn good cheesecake...
That you will never make :)
That One Friend Oh stranger you know me too well! Haha
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!!
Violetta Grosheva she is a professional pastry chef.
like
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.
Lottie M, I’m going to try this lol
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
Lottie M hi you add 45 minutes more the sides of the cake not burnt? Bcs mine little look like burnt and not beautiful 😅
How about heat is it from up and bottomn or only bottomn?
Umsalem Almeri only bottom
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💕
This cheesecake reminds of Chandler and Rachel stealing cheesecake
😂🤣
It looks so delicious Anna
Nisha Prakash i just saw that episode last night 😂
I just wanted one since I saw that episode
Yes it reminded me also of that 😂😂
I was think that too.😄
Where do we get best cheesecake in India???
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
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.
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.
definitely subscribing, I like how clear and precise you are but still fun.
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.
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.
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
Hi did you adjust the amount of eggs and corn starch?
She didnt add any corn starch in the video. Never heard of that being added to cheesecake.
@@bayntan690 no i didnt :))
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.
@@gussiebee ill definitely try this!
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 CZcams. Thank you for sharing.
Hi Anna!! I just started watching your channel and I love it! You know so much about baking and I watch your full episodes. 😊😊
this is one of, if not the, best cheese cake recipe videos for a home cook. love it
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.
Ahhhh! Watching you brings back so many memories! I used to watch you all the time after school ends...
I made this recipe yesterday and it was FAN-TAS-TIC. The ultimate Cheesecake recipe. Thank you! ♥♥♥
that's amazing, thanks for letting us know!
@@ohyum Im allergic to egg whites, can I leave them out. Whats the outcome, is it bad or good. Help me please.
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.
Hallelujah 🙏 finally an YT channel with precise quantities of ingredients.
I love the sound effects in your video too.
Omg!!
It’s the best recipe ever!❤️❤️❤️
It worked so well!!!Such an indulging recipe!
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
I like your style. Simple and to the point and not pretentious.
Made this today and it turned out delicious. Thanks so much. 👍😊✌🇺🇸
WHAT?!! OMG I had no idea Anna has a CZcams 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 ❤️
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 :)
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
I love your show thank you. It's amazing.
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!
That's great to hear! Glad you enjoyed the final product! :)
Oh I did totally!
Thank you for all of the helpful tips & sharing this video!
Thank you so much for sharing the beautiful recipe! ❤
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!
The baking time she did was fine?
Wow this sounds so wholesome
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.
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 ... 👏
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
NY style cheesecake isn't baked in a water bath resulting in a denser cake.b
I made this eight times now. The best. You're the baking queen.
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!
I made this and it was perfect. I will never use another cheesecake recipe. Thank you Anna!
This is what heaven looks like, right?! 😍
Such an amazing recipe! I’ve tried many recipes, but have never had my cheesecake come out so velvety and perfect! Thank you!!
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!!
I tried this recipe, it came out amazing, my family and co workers loved it! Thank you!
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 !!
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.
The BEST cheesecake recipe and how to bake it perfectly !!!! Thank you Anna
Love how clear and straight to the point this video is 😊
Look how easy that is. I made one almost like this last Thanksgiving. A huge hit.
Love your vids Miss Ana
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.*
So totally in love with this recipe! Thanks so much!!
THANK YOU SO MUCH! I tried this recipe and i made the best cheesecake ever.
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
Your recipes are amazing. I've watched a lot of recipes and they're all great. Thank you for sharing yours.
Superb recipe, made it and was so delicious. I did bake for 45 mins at the lower temperature as others in the chat said, and came out slightly caramelized at the sides, but that was nice. I have a feeling it would have worked very well with just the 25 mins, maybe the trick is you need an oven that holds the temperature well. I didn't add any sour cream in the mix or on the top since I wanted to cut down on the amount of sugar - used 200g. Also next time I'd use more graham cracker crumbs for the base since it's a little thin for my taste - I'd go with 300 g crumbs, 80 g butter.
I can't get any graham cracker crumbs where I live so I baked my own: 280g whole wheat, 70g brown sugar, 1tsp cinnamon, 1tsp baking soda, 3/4tsp salt, 100g butter, 60ml milk, 50g honey, 2tsp vanilla; 12mins@200C. Then crumbed this in the mixer with butter but no extra sugar. This makes more than double what you need, but I froze the remaining crackers for next time.
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!
you're fabulous!! SUBSCRIBED!!! gorgeous cheesecake,video is clear, kitchen is wonderful! YES±
Busy baking another one again. 😊. Thank you again. Love from. South Africa.
This is my go to recipe! It is really delicious! Thank you!
Thank you very much for your beautiful channel!You are simply the best!And cheesecake I cooked by your recipe became very delicious!
Made one yesterday, very smooth, rich flavor. I put less sugar in the cake, so I can have half of the cake at once.
Great instructions and recipe! Thank you!
Made this recipe during Thanksgiving and everyone LOVED it. Thank you so much, it was so freaking delicious.
The best cheesecake ever---the recipe is fairly basic, but secret is in the baking tips!!! Thank you.
The tips are always the difference maker!
Absolute GAME CHANGER FOR ME!
Want the precise details plzzz
Just made it! Espectacular 👍👍👍👍👍
Woow thats great,, thank you for the recipe ❤
Thank you. I followed exactly and had perfect cheesecake. Co workers want more. It’s taste and consistency on point!
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
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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
Anyone has try this recipe? And what if I replace evaporated milk to sour cream/Greek yogurt?
Thank you John Neiss! ❤️ God bless you for sharing this old recipe.
I worked at Weequahic High School. Phil Urish, alumni president , is really cool💜 Indian Pride Forever!
awesome. I have added the cornstarch nor the sour cream on top! nice
This is absolutely the best recipe ever. The cheesecake is so creamy and fresh. Best I've ever eaten, homemade, or store bought.
I absolutely love your kitchen & ovens
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
Hello, did you increase the time of baking? because some people said it was raw in the middle.
That looks fabulous. Gotta make this, thank you
I just made it today and the taste is simple yet sooo elegant. I mean no words to describe. Pure richness
You are amazing. One of the best explanations I have heard.
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.
I really like the way you talk and cook! So nice and clean! Absolutely love it!
Hi Ana! Can you please make a chocolate cheesecake version?
Baked with your recipe today...turned out to be absolutely fabulous...i must say the best cheesecake I've had till now...thanks!
Yummy, I'm gonna make this for tomorrow dinner. Thank you for sharing.
Graham cracker crumbs 1-cup
Sugar 2-tablespoons
Melted butter 1/4-cup
Cream cheese 4-lbs (room temp)
Sugar 1-1/4 cup (add slowly)
Corn starch 3-tablespoons
Vanilla extract 2-teaspoons
Lemon peel grated
Eggs 3-whole plus 1-yoke.
Sour Cream 3/4-cup
Wowza, you got it. How about bake time?
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!
Anna it looks great and you teach so nice n easy I can't wait to make it thank u!!!
Fantastic recipe and video! Thanks for the help.
Recipe ingredients and guide have been added to the video description.
Click on 'Show more' in the description box.
Oh Yum with Anna Olson Excuse me, 400 degrees are in Fahrenheit or Celcius? It makes me really confused, thank you❤
you're an angel :D
nita purwanti g
What can you use instead of sour cream? I can't find it where I live.
Oh Yum with Anna Olson
Absolutely Beautiful! cornstarch makes such a difference
Karmini Parsan i live in europe here theres no cornstarch we call it just starch. Is it the same?
Cornstarch is also called Maizena in Europe!
Veronica33 S there are differences between cornstarch, tapioca starch and potato starch!!!
CORNFLOUR
It looks simple but it tastes like heaven. Do not doubt!! Love this recipe. You should try this!
This was amazing! Thank you!
Oh i remember back in the day, i used to watch your baking show on TLC :)
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!!
Great to hear Peter! Glad you enjoyed it!
Are Wilton products sold in your area? (or check out their website), they sell a clear vanilla extract.
Amazing. Fantastic recipe. Love it
I JUST MADE IT!! ITS AMAZING! THANK YOU FOR MAKING MY FIRST TIME SIMPLE💓
Badass Yummy cheesecake! You've earned a new sub 😙
I'm a New Sub,Thanks Anna 😊 Glad I found, Your Channel.
That looks amazing thank you Anna!
I just love all your works! 💖💖💖
****This recipe is good, but the baking times provided will give you an under baked cheesecake if you do not have a commercial oven****
I made this recipe the other day following everything to a T with the exception of the cooking time. Heeding warnings from other people who have attempted the recipe as written After reading all the comments about people's cheesecakes being under-baked and raw in the center, I baked mine for a TOTAL of 70 minutes. My cheesecake although spectacular in flavour, was still extremely gooey and raw in the middle.
For this recipe to be successful for at- home cooks that do not have access to commercial ovens the baking time and temperature need to be revised!
Thank god you've said this, because I've noticed none of these times work. They say "10mins for cookies" and it ends up being an hour. lol it shows you a host to audience disconnect.
not really true for a pro
4:42 in the morning and now I'm drooling on my pillow
good time to start baking!
jeeva1996 ...😃should've got up and made it..would've been able to have a slice later that evening for dessert! 😁
Anna thank you for your videos my family is so happy with all my baking...God bless you..❤️😘