Dude….BRAVO!!! I’ve been doing a ton of baking for my wife lately. She’s pregnant with our first, so i like making little treats for her. I followed this recipe and we tried it this morning. On second bite my wife slowly looked up at me, lip quivering as if about to cry, and said, “I think this might be this is THE best cheesecake I’ve ever had…no bs! Can i get a hug?” This recipe legit made my lady’s day, so thank you!! 😊
This story made my day. Excited to make this for my man. He isn’t pregnant but he eats like it 😂 In all seriousness though very sweet. Keep it up. You’re one of the good ones
You should try bon appetite's basque cheesecake recipe. It's incredibly easy since it doesn't require a crust and the output I feel tastes better than regular cheesecake! Congratulations on the baby!
That turned out beautifully. Looks delicious and decadent. For those worried about cracking, here's what you need to do to prevent it All ingredients should be at room temp when mixing. Adding 1 egg at a time and only mixing long enough to incorporate is key. Allow the batter the rest once poured into your crust for at least 3 minutes before baking. Do these things, and your cheesecakes will never crack. I've produced over 100k cheesecakes and not one has ever cracked. (Thank you Chef Bruno Albouze) Bon a petit!
My wife went to culinary school and worked as a pastry chef at a fine dining restaurant for 12 years. She made this recipe for fathers day and said it was the best cheesecake that she had ever made and I agree.
My mom is the best baker and cook EVER, and she didn’t need to go to any “culinary” school . The best cooks are rarely known by ppl like u. Those schools don’t teach u anything worth knowing
@@Puddycat00 You're so incredibly rude for no reason, not to mention, ignorant. There's a reason why we have culinary school! It's true, you don't have to go in order to make delicious food, but to say it teaches you nothing is stupid. And for your information, culinary school prepares you for the high pressure world of the restaurant industry, one of the most challenging industries to succeed in.
@@Puddycat00 wow, what a worthless opinion. If your mom would have decided to go to school would that devalue her cooking or baking? No. You can draw knowledge from many sources and there are many good chefs out there. The guy from this video worked as chef and baker. He makes good shit. I did 3 years baking education and worked long enough in bakerys, I also make hellish good work in the kitchen.
@@Puddycat00 Why are you so hateful? He was merely saying his wife made the cake and complementing Brian for his recipe because it turned out so good. You sound so immature and childish with that comment.
I’ve always done the sides first! It’s easier cause you focus on getting those even and then putting all the excess on the bottom versus putting on the bottom and struggling to get enough on the sides. Also, it’s a lot cleaner and easier process than bottom first, definitely try it next time, I’m sure you’ll love it!
I can see that. It's not beyond me to luxuriate in the tub with a pork pie and a jar of ale; I'm sure I could squeeze in a cheesecake, were I called upon so to do. Actually, I've frequently made the custard for my creme brulee in a water bath...but I've never tried one in *the* bath. That's got to be worth a try. In the interests of science, you understand.
WARNING! If you live in Europe like me, DO NOT USE GOAT'S CHEESE! I realised too late that in the USA, goat's cheese is an over-processed relatively flavourless cheese, whereas here in Europe (I'm in Switzerland), even own-brand supermarket goat's cheese is strong enough to strip paint. So I realised this too late, and ended up with a stunning looking cake that stank of goat, and tasted of goat. The whole thing when into the bin (US: trash).... I can't wait to make it with cream cheese instead of the goat's cheese though, it's clear that this recipe is a total banger, as with all of Brian's. Thanks for reading this Public Service announcement ;-).
When I saw the recipe called for goat cheese I was really skeptical since a little goes a very long way. A cake with overpowering goat cheese flavor sounds like a disaster. 😝
Why am I only checking the comments now????? Argh!!!!!!! Tasting it tonight and I’m making that face that Merediths Mum makes in Brave, when she gives her the poisoned tart. “Hmm… interesting flavour, gamey”. Hours wasted. Mascarpone next time ffs!
Haha, I used to keep dairy goats in the UK, and when I saw the recipe for this I had to wonder what they _do_ to goats in the USA. I know they declaw cats and debark dogs, and cut off horse's tails so I thought they might de-scent goats ...
Consistently great content. Recipes that have clearly been worked and re-worked to make the most accessible and best version for home cooks. Please keep up the great work.
My family requests your cheesecake each easter. I just made it for tomorrow, and every time I make it, I’m compelled to come back here to thank you for sharing this subtle and sophisticated recipe. From crust to coulis, the family can’t stop talking about it every year.
I made this yesterday. I didnt have goat cheese so I just added another 8oz cream cheese. I even made the fancy double crust! I was so proud of myself...😅 It came out beautiful and decadent! My family loved it. Thank you for another fantastic recipe. ❤
Hey Bri! One thing I learned noticed around 10:45 is your crust kinda developed a fault line due to the cake's shrinkage. One thing I learned is that after your initial super-slow cooldown in the oven, get in there with a very thin spatula or a knife, like the one you use at 10:48, and ever so gently go all the way around the springform and JUST release the crust from the pan walls. This release lets the rest of the crust get sucked in and shrink neatly with the rest of the cake. Just found better results in how the vertical crust holds together using this method to let it shrink and stay formed to the cake throughout the chilling process. Great recipe though! Learned a few new things from yours, as always. Cheers!
I’m so glad you showed the crust technique..this eliminates the big, coarse amount of crust in the right angle part at the bottom edge of the crust, looks very professional!
I made this recipe yesterday! The only thing I would probably modify is the amount of lemon zest. In my opinion, the zest of the entire lemon really makes the flavor of lemon become the primary flavor of the dessert and more puts it into the territory of a lemon cheesecake. I'd cut it down to half a lemon's worth of zest if anyone is to make this for the first time. Or if you like the flavor of lemon, more power to you. Still a delicious cheesecake nonetheless and I plan to make this again someday.
Agree, i made this cheesecake too and it was amazing, the only issue I had was that the lemon was too overpowering, personally the next time I make this I will omit the lemon zest altogether because I’m not a big fan of lemon in general
I use heavy cream in place of the goats cheese/sour cream. It doesnt add significant sweetness, but does make the resulting cheesecake silky smooth. (also I have added key lime juice and zest... or lemon curd... yum)
How much heavy cream do you use? Same amount of goat cheese that’s called for in the recipe? I’m gonna make this as a birthday cake for my father in law and his palette is… on the sweet side. I’m not sure he’d like goat cheese as it might be too “weird” for him and a cheesecake that isn’t sweet.
@@Taz-yr6xd yes I did, I swapped 1:1 and it turned out good. I’m glad I swapped it and added some more sugar to make it a little more traditional instead of tart. My only mistake was I likely overcooked it because I wasn’t sure if the custard was cooked through or not. Still tasted great!
Omg! I actually understand every step. They always looked so hard to make and comprehend the written instructions. I failed at trying to make them before. This is going to be my go to cheesecake recipe. Thank you so much for the clear and concise instructions. You’re awesome! 😘🙏
Hey Bri, one pro tip for the parchment paper part - don't cut it to the exact size of the spring form, instead get the the bigger piece, place it on the bottom and then close the side part of the form with the excess paper out the form. This way you'll prevent the paper from moving while preparing the crust + you don't need to bother about the correct size :) BTW. thanks a lot for brilliant idea for upcoming weekend!
Hello Brian. I looked up several cheesecake videos and some seemed more complicated than others. I found your video and decided to try it. I have made your recipe three times and each time it is spectacular. Everyone who has tried it tells me that it is the best cheesecake they have ever eaten. I followed your instructions exactly, with the goat cheese, with the nuts, everything. None have cracked and the flavor is a spectacle. Thank you!
A tip on the springform pan - the bottom of the pan goes the other way around from that shown in the video. The concave part faces DOWN, which then places the cake on the flat part and allows you to easily slide it off on to a plate!
Pro tip: blitz the zest with the sugar. It releases the essential oils a homogenizes the zest - perfect lightly lemon flavored results. Also works with orange.
For over 30 years I’ve been making my signature cheesecake for dinners, holidays, catering and even several wedding cakes. The glass trick ROCKS my world!!! My most requested cheesecake is cherry with pecans in the crust. Weird.
To prevent cracking I make my cheesecakes with a food processor. It does not incorporate air into the batter like a stand mixer. Since using this method I have never had a cracked cheesecake.
I never use a water bath, but one thing I always do is beat the cream cheese on low speed only - less air mixed in the less chance of cracking. Look forward to trying this one out!
I always cook my cheesecakes in a water bath. I discovered if you gently bang the batter filled cake on top of a dish towel before cooking it , the bubbles come to the top and pop and your cake will not crack.
Burnt cheesecake is the best. I was making cheesecake at 2am and accidentally dosed off for an extra hour. The result was a beautifully browned top. I almost considered cutting off and discarding the browned bits. Thank goodness I didn't; it was the most flavourful cheese cake I'd ever eaten.
I never put crust on the sides of cheesecakes. I don't make my crust with gramcrackers, I use Pecan Sandies and put them through the food processer. Much better flavor. I use the Sandies for any kind of pudding and un backed cream pies also.
The double crust is definitely the way to go! Made this for Labor Day weekend and it was absolutely amazing! The double crust adds that extra layer of protection and prevents the cheesecake from cracking!
I made cheesecake once for my coworkers. They all loved it and I was happy to know that the night shift finished it all. Downside, one of my coworkers accidentally threw out my springform pan and I haven't made cheesecake since. It's been nearly 5 years. I might have to search for a new one and make this.
@@NikaRunsAndBakes the thrifts by me, especially GW, have been catching up to the trend and everything is getting noticeably more and more expensive. Might be Amazon for me.
@@danieldanielson2324 I’d rather lose a hand than support Bezos or Amazon. Keep shopping the thrifts. If only %10 makes it to the needy that’s a hell of alot more than Amazon gives. They’ll never make up for the businesses they’ve destroyed. If anything, they gloat about it.
I made this. It took a bit longer than an hour to set, I had to cook it for 1:15 and my top started browning (maybe I should move the rack down a bit next attempt). My crust also got a bit crumbly. I'm not sure if I should've added more butter, if I didn't blend/mix it well enough, etc. Overall a hell of a cheesecake for my first cheesecake attempt.
I’ve made quite a few cheesecakes and I can’t wait to try this one. I’m intrigued by the goat cheese and yeah, no water bath! Can’t wait to give this a whirl! Thank you and keep those videos coming.
Brian deserves alot of credit because of the many "trial" versions he does first, I've seen other recipes where he also made it several times before showing us the best version. Unreal to do that amount of work not to mention the expense of the ingredients!
For those who don't know: After baking, you only have to loosen the cake from the edge, e.g. with a plastic knife (so as not to damage the baking pan). After that, the cake has to cool down for about 30 minutes (even at room temperature is enough) and then you can remove the baking ring. No cracking cake anmore✌🏽
I made this very decedent double-crusted cheesecake and 2 toppings (1 Black Cherry & 1 Strawberry). It was my first try at making cheesecake and it came out PERFECT! We like a bit thicker crust, so I increased the crackers and butter (SO with it!) It was an absolute hit and everyone should try it!
Wife followed your recipe to the T last night and this morning was the final tasting . FANTASIC ! It came out perfect ! We will no longer be purchasing cheesecakes from the store . Thank you for the great video and easy to follow step by step .
ok so we just discovered this channel...this is the one weve been waiting for. Great inspiration, ideas and technique all built around recipes that have been worked out. Great we're all in. We tried this cheesecake and it came off exactly as advertised. I want you to download all your skills to me! Stay true to this format and you will blow up!
Just baked my first cheese cake. Wow. It came out of the oven with cracks around the sides. I was devastated until after it was in the refrigerator. It molded itself back into the beauty and left no cracks or evidence of cracks. The cheese cake was fantastic in taste and the cherry sauce equally tasty. I learned that my husband is not a cheese cake fan. I plan to cut the cheese cake into fours and freeze three of them to spread out the ‘over eating’ from which I could not refrain. Thank you so much for the recipe. Who knows maybe I will have friends some day and will have others to enjoy the delicacy.
Made this recipe. This was the best cheesecake I ever had. Mine cracked even though I followed the steps exactly. I think it's because my oven might retain heat more efficiently than others. After the 45 minutes the cheedecake was still very hot when it hit the counter top. So for others with such ovens I would recommend briefly opening the door a few times towards the end. Should help. 2ndly I highly recommend the fresh toasted walnuts! When I blended them with the graham crackers it smelled amazing and knew right away that it adds more than you would think. Last comment....this recipe is RICH. Be sure to cut into a min of 16 slices. Going to make this again for the holidays!
I’ve been making multiple versions w different combo’s of cheeses..last one was 3 regular cream cheese, one mascarpone, some goat, and one ricotta..extra lemon and zest, lots of just laid eggs, plenty of vanilla and a whiff of almond extract. Super tasty..I never care if they crack, it never affects flavor, and once it’s sliced and or sauced, cracks can’t be seen anyway..
I don’t use water baths either. Since the purpose of it is to keep the oven moist so the cheesecake doesn’t crack, I use an alternative method where I just fill a pan with water and place it a rack under my cheesecake while it’s baking, been doing it every Thanksgiving for 6 years and it’s worked like a charm.
Just made this recipe tonight for Christmas tomorrow. It looked and smelled amazing while it was cooling I can’t wait to taste it tomorrow. I did taste the batter before adding the eggs and I love the bite the goats cheese added to it
@@BrianLagerstrom I’ve made many many cheesecakes over the years cause it’s my favourite dessert, but this is by far my favourite recipe I’ve ever made. It was simply perfection and my family loved it. Thank you for posting this recipe I’ll be making it again and again.
I’ve gotta say….this is the best recipe/instruction to make a cheesecake. I’ve been making cheesecakes for years, and always struggled with the cracking etc. I’ve made it this way--twice. With perfect results.
The organic Amy’s Birthday grahams in confetti bunny shapes make a good substitute too, and toasted pecans are awesome in the crust, just check each one for shell fragments stuck on them before toasting and grinding.
Let me say, "WOW"! I have made a lot of cheesecake in my long years of cooking, but this one was AHHMAZING! Followed it as written and it was gorgeous, silky, no cracks. Loved the double crust, cherries and the goat cheese was a next level game changer. Delicious! Thanks, Bri!
Just made this. It was wonderful. The goat cheese and less sugar makes it excellent. My kids said it tastes restaurant quality. Kids wanted a raspberry coulis. Only thing different is there was quite a bit of leftover batter, so I had to bake it in extra pans.
I've made cheesecakes in the oven without waterbath and they've always come out fine :D Maybe next time I'll try out this more crust method, when I'm the mood for some :)
I watched about 8 different recipes for cheesecake today and this is by far my favourite one!! 😍 I'm a huge fan of the crust on the side of cheesecake. 😍
Great recipe! I just made it for a cheesecake competition in my workplace and it turned out amazing (replaced the cherries with strawberries, and used Joshua Weissman's homemade graham crackers recipe). Keep up the awesome work!
Great video, thank you. Two Pro tips to add... Suggest to folks to tamp the filled pan on the counter to make any air bubbles rise and pop any with a toothpick. This helps avoid cracking. Scrape the bottom of the bowl and incorporate into the rest of the batter. The paddle doesn't do a great job of mixing in what is down there. FYI - Every time I went bath-free, mine cracked. Every time I used one, no cracks. I'll try your recipe tomorrow. Have a nice day.
Bri, Nice traditional cheesecake. I have been making cheesecake for about 20 years I do not use a springform pan, they leak. I do not use crackers, cookies or nuts as a crust. I don’t like the gritty texture against my lovely decadent cheese custard filling. My cheesecake is mainly about the filling it is 3-4 inches thick I find 3 days curing in the fridge optimum does it make it that long NO lol. I love love love your cherry sauce that is just the bees knees. I by and large love all your videos. You are spot on. I guess when it comes to cheesecake I am a rule breaker my former clients loved it (retired) and my friends and family love it. Keep up the great videos and show off your lovely wife more often😀
Same here! I ditched my springforms years ago. I use a well greased deep cake pan. It’s not hard to get out, once it’s set up. Best of all, no leaks or soggy crust.
Questions: 1) Baking crust - should i set the oven heat for both top & bottom? Place the crust on the middle rack? 2) What happens if the cheesecake turns out to be soft and not firm? When should i check for the firmness, after i take out from the oven? After cooling in the fridge (seems too late to do anything)?
I'm so happy to try this! Water bath and cheese cakes just don't work for me...or my crappy stove! Going to a strawberry swirl and biscoff for the crust! Cheesecake birthday style!! Thanks for this recipe! Feelin' confident!
The only time my cheesecakes have ever cracked have been when I tried a water bath. The crucial thing is the cool down in the closed oven post-bake. I do like your method for forming your crust, and I'll do that the next time I make cheesecake. Thanks.
Tried this yesterday. Worked out perfectly. I also added waterbath since it was my first time and I wanted to try all techniques. This morning I sliced into it and it was perfect. I live in Europe and the goat cheese sold here has a soft crust, which I trimmed out.
Love the cross between classic, decadent, rich ny cheesecake and the, I would say, more modern tangy, tart gourmet style. Sounds like a really wonderful balance!
Hola Brian, estoy muy contento porque tuve la gran oportunidad de hacer este delicioso cheesecake claro que tuve que traducirlo a español pero iba step by step haciéndolo tal como lo hacías, y de verdad a mi esposa y mis niños les encantó. Muy contento de que hayas podido compartir esta deliciosa recetas con todos. Espero que sean muchas recetas como galletas con chispas de chocolate. Un gran saludo y abrazos desde la ciudad de Panamá 🤗🤗💪👍🇵🇦🇵🇦🇵🇦🇵🇦
Until the eggs went in, take and spread that cheese mix on a toasted hot blueberry bagel. Or without the sugar, mix into riced potatoes with a handful of chives. You can't just show that kind of goody and move passed without a cursory hat tip towards it.
Great video. FYI, I've been replacing butter in the crust with Ghee which reduces moisture so the crust doesn't get 'wet' after sitting in refrigerator. Might work for you too. Enjoy!
My general chemistry professor from long ago said cheesecake baking is basically what chemistry is all about. He looked a lot like Brian. Wait.. Bri, did you or any of your relatives teach chemistry somewhere?
Made this for my husbands birthday last weekend. (I made your butter chicken recipe for dinner, which is a family favorite now.) It came out perfect! No cracks. Kind of great to not worry about the bath. Loved the addition of the goat cheese. I made fresh lemon curd for the top and it was basically perfection. Thank you so much!
I am not a goat cheese fan but I’m thinking that bit of goat cheese In with all of the cream cheese would add a great note of tangy savory flavor to counter the sweetness, yet not taste strongly of goat cheese. Gonna try it!
Im polish and I know completely different cheesecake included ,,white cheese,,. It is thick but also soft. I have tried your recipe because now I live in Holland and it isnt possible to buy such a cheese. Now, your recipe is my favorite :))) I already made id third time :))) yuammy 😌😀😌😛
Come for the recipes, stay for the, "Hey Bry, I know what you're thinking..." quips. This looks really good. I'll have to make it once huckleberry season hits!
I've just cooked this and am about to put into the fridge for tomorrow. No cracks! I will say that I think I needed more than a stick and a half of butter in the crust. I misjudged. Next time I will watch that more closely. Thank you, Brian!
This is a really great recipe. I've tried it and love it. It would be perfect if you could add SI units like grams, degrees Celsius. Many Germans also understand English quite well ;)
Looks amazing. I made a very similar version for many years that was always a big. My version didn’t have nuts in the crust, goat cheese or cherry topping. Mine has both lemon and orange zest, with a homemade blueberry and strawberry topping. The rest of the ingredients were almost identical.
This is a great recipe bro, I made this tonight for the second time. This time it's for me and my girlfriend's Memorial Day dinner tomorrow. The cheesecake is a surprise but she asked me to make seafood fettuccine alfredo and beef tenderloin with California vegetable medley so that's what I'm pairing it with, I made a mixed berry topping with strawberries, blueberries, and raspberries though instead of cherry. I think easing the temperature down and allowing it to cool really slowly is the key to ensure non crackage without the water bath. She's a major foodie and she loves cheesecake so I think she's really going to enjoy it. This is my favorite cheesecake and topping recipe, thank you for sharing!!!
I just read your comment about cooking for your girlfriend. You sound like a wonderful guy. Can we hitch up, and you can cook for me? I'm only 69 years old, and would love to have a boyfriend that can cook. I'll give my husband to your girlfriend. Sound good? ha ha ha.
Made the cheesecake yesterday without the goat cheese and hazelnuts instead of walnuts for the crust and it turned out amazing! Thank you for the recipe!
I made this last weekend and the flavor was incredible! I likely made a wealth of newby cheesecake mistakes and the top was cracked and browned around the edges. It tasted better than it looked, but does anyone have any pointers for me? I'm sure my oven temp may need to come down a bit and my finess probably needs to level up as well. Awesome overall, I will attempt again!!
WOW! Absolutely amazing recipe Bri, thank you!! Crust is decadent, nutty and buttery, brilliant idea because the crust is my fave. The filling?! Perfection, smooth, creamy, not overly sweet (nice) and the lemon zest and sour cream add the perfect tang without overpowering the slight sweetness. I substituted the cherries with a fresh blueberry compote with lemon zest, lemon juice and a little powdered sugar. Again sweet/tart and the perfect compliment to this special dessert!! Love from San Francisco ( but original St. Louis person ) ❤
This is the perfect chessecake for me: dense and not too sweet. I made it with cream cheese I made from vanilla vanilla greek yogurt & 32 Oz regular cream cheese, 8 Oz sour cream. The best part is that it's easier than making a boxed cake! Thanks for making a short, to-facts-video too!
HI Brian! I made your baked ziti w/ ricotta for my bday on the 18th and it was soooooo good. I was scared of the ricotta because every time I had it before (cough, store bought) I thought it was disgusting. Can I make a request for Au Gratin Potatoes? Thanks for the videos and recipes, they're great.
Oh man! This is the video I've been waiting for. Quite literally my favourite food in the world. If I got given the choice of what my last meal would be, it would be this exact cheesecake. It's getting made this week. Cheers Bri, you legend 🤘
I came up with a similar idea to skip the water bath. But instead of making the cookie crust, I use a premade deep dish pie crust. It is thin and buttery enough. For the filling, I use full fat greek yoghurt, lemon juice and coconut milk to lighten up the cream cheese and make homonize the eggs easier. The "cake" is very popular with ladies and seniors due to its lighter profile.
Oh YEAH 👍🏻. That Double Crust immediately made sense to me. That crust will protect a wet batter from seeping & it really looks like that PIA Bain Marie water Bath MESS isn’t required. Man! I’m thrilled with that Crust! Well Done Son!
I was literally going to make a cheesecake today for some guests I'm having over tomorrow. I was gonna do a quick nonbake one but seeing yours and how easy it is, yeah, I'm going fully from scratch!
So I'm actually in the middle of baking it right now! I'll let you know how it turns out but I'm following all your steps as closely as possible. Subbed out the lemon zest for 1tbs of lemon juice but aside from that, everything in the same.
@@christainshotta6101 oh it came out really good! Had a nice slight tang from the goat cheese. Only mistake I made was slicing it too thick, since it's a tall cake I needed smaller slices
I just made this last night for a BBQ today and everyone said it was really delicious! It also came out picture perfect. My honey loves cheesecake and was impressed ☺️ Instead of a cherry topping, I made a blueberry topping.
Hell yeah. I love a Biscoff crumb, but some might find the contrast between darkly caramel cookie and light, floral cheesecake filling too incompatible. Love that crumb-pushing method, though.
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Dude….BRAVO!!! I’ve been doing a ton of baking for my wife lately. She’s pregnant with our first, so i like making little treats for her. I followed this recipe and we tried it this morning. On second bite my wife slowly looked up at me, lip quivering as if about to cry, and said, “I think this might be this is THE best cheesecake I’ve ever had…no bs! Can i get a hug?” This recipe legit made my lady’s day, so thank you!! 😊
This story made my day. Excited to make this for my man. He isn’t pregnant but he eats like it 😂
In all seriousness though very sweet. Keep it up. You’re one of the good ones
You are the sweetest! Your baby is blessed 💗
You should try bon appetite's basque cheesecake recipe. It's incredibly easy since it doesn't require a crust and the output I feel tastes better than regular cheesecake! Congratulations on the baby!
What about egg smell?
That turned out beautifully.
Looks delicious and decadent.
For those worried about cracking, here's what you need to do to prevent it
All ingredients should be at room temp when mixing.
Adding 1 egg at a time and only mixing long enough to incorporate is key.
Allow the batter the rest once poured into your crust for at least 3 minutes before baking.
Do these things, and your cheesecakes will never crack. I've produced over 100k cheesecakes and not one has ever cracked. (Thank you Chef Bruno Albouze) Bon a petit!
Thank you Darth Vader, I will use these Sith tactics for excellent cheescake.
No, no...that's not true! That's IMPOSSIBLE!!!
Can i still omit corn starch ?
Thank you 😩🙏🏾
NYC I❤️you itˋs simple Full stop🍰
My wife went to culinary school and worked as a pastry chef at a fine dining restaurant for 12 years. She made this recipe for fathers day and said it was the best cheesecake that she had ever made and I agree.
My mom is the best baker and cook EVER, and she didn’t need to go to any “culinary” school . The best cooks are rarely known by ppl like u. Those schools don’t teach u anything worth knowing
@@Puddycat00 why you hating for woman. Just let them enjoy their cake 🎂
@@Puddycat00 You're so incredibly rude for no reason, not to mention, ignorant. There's a reason why we have culinary school! It's true, you don't have to go in order to make delicious food, but to say it teaches you nothing is stupid. And for your information, culinary school prepares you for the high pressure world of the restaurant industry, one of the most challenging industries to succeed in.
@@Puddycat00 wow, what a worthless opinion. If your mom would have decided to go to school would that devalue her cooking or baking? No. You can draw knowledge from many sources and there are many good chefs out there. The guy from this video worked as chef and baker. He makes good shit. I did 3 years baking education and worked long enough in bakerys, I also make hellish good work in the kitchen.
@@Puddycat00 Why are you so hateful? He was merely saying his wife made the cake and complementing Brian for his recipe because it turned out so good. You sound so immature and childish with that comment.
I’ve been making cheesecake for like 15 years, and I’ve never thought of doing the sides first for the crust - mind blowing
same, I will also use this technique for the key lime pies I make, really never thought to do it that way.
Same here. I've always tried to form the entire crust at the same time, but now seeing this it's like, duh, why didn't I think of that??
I’ve always done the sides first! It’s easier cause you focus on getting those even and then putting all the excess on the bottom versus putting on the bottom and struggling to get enough on the sides. Also, it’s a lot cleaner and easier process than bottom first, definitely try it next time, I’m sure you’ll love it!
Yeah he definitely changed the game for me with that one.
I'm still eating my cheesecake in the bath, you can't stop me
Enjoy your cheese and cracker soup then
😂
🤙🏻🤙🏻🐺🐺
Now that’s decadent!
I can see that. It's not beyond me to luxuriate in the tub with a pork pie and a jar of ale; I'm sure I could squeeze in a cheesecake, were I called upon so to do.
Actually, I've frequently made the custard for my creme brulee in a water bath...but I've never tried one in *the* bath. That's got to be worth a try. In the interests of science, you understand.
WARNING! If you live in Europe like me, DO NOT USE GOAT'S CHEESE! I realised too late that in the USA, goat's cheese is an over-processed relatively flavourless cheese, whereas here in Europe (I'm in Switzerland), even own-brand supermarket goat's cheese is strong enough to strip paint. So I realised this too late, and ended up with a stunning looking cake that stank of goat, and tasted of goat. The whole thing when into the bin (US: trash).... I can't wait to make it with cream cheese instead of the goat's cheese though, it's clear that this recipe is a total banger, as with all of Brian's. Thanks for reading this Public Service announcement ;-).
Exactly, when I heard goats cheese in the video I needed to double check it. There's no way I'm putting it anywhere near any cake
When I saw the recipe called for goat cheese I was really skeptical since a little goes a very long way. A cake with overpowering goat cheese flavor sounds like a disaster. 😝
Why am I only checking the comments now????? Argh!!!!!!! Tasting it tonight and I’m making that face that Merediths Mum makes in Brave, when she gives her the poisoned tart. “Hmm… interesting flavour, gamey”. Hours wasted. Mascarpone next time ffs!
@@dietbruboy is Mascaroibe a giid replacement?
Haha, I used to keep dairy goats in the UK, and when I saw the recipe for this I had to wonder what they _do_ to goats in the USA. I know they declaw cats and debark dogs, and cut off horse's tails so I thought they might de-scent goats ...
Consistently great content. Recipes that have clearly been worked and re-worked to make the most accessible and best version for home cooks. Please keep up the great work.
Thanks TD!
My family requests your cheesecake each easter. I just made it for tomorrow, and every time I make it, I’m compelled to come back here to thank you for sharing this subtle and sophisticated recipe. From crust to coulis, the family can’t stop talking about it every year.
I made this yesterday. I didnt have goat cheese so I just added another 8oz cream cheese. I even made the fancy double crust! I was so proud of myself...😅 It came out beautiful and decadent! My family loved it. Thank you for another fantastic recipe. ❤
Instead of goat cheese, use sour cream. The bitterness works well with the sugary cream cheese.😊
Hey Bri! One thing I learned noticed around 10:45 is your crust kinda developed a fault line due to the cake's shrinkage. One thing I learned is that after your initial super-slow cooldown in the oven, get in there with a very thin spatula or a knife, like the one you use at 10:48, and ever so gently go all the way around the springform and JUST release the crust from the pan walls. This release lets the rest of the crust get sucked in and shrink neatly with the rest of the cake. Just found better results in how the vertical crust holds together using this method to let it shrink and stay formed to the cake throughout the chilling process. Great recipe though! Learned a few new things from yours, as always. Cheers!
I’m so glad you showed the crust technique..this eliminates the big, coarse amount of crust in the right angle part at the bottom edge of the crust, looks very professional!
I made this recipe yesterday! The only thing I would probably modify is the amount of lemon zest. In my opinion, the zest of the entire lemon really makes the flavor of lemon become the primary flavor of the dessert and more puts it into the territory of a lemon cheesecake. I'd cut it down to half a lemon's worth of zest if anyone is to make this for the first time. Or if you like the flavor of lemon, more power to you. Still a delicious cheesecake nonetheless and I plan to make this again someday.
Agree, i made this cheesecake too and it was amazing, the only issue I had was that the lemon was too overpowering, personally the next time I make this I will omit the lemon zest altogether because I’m not a big fan of lemon in general
I didn't use the lemon at all.
@@ladymisfortune1015 recommend still using at least a little lemon zest, at least enough that itll compliment the other flavors
Cream, goat cheese and sour cream is already tart enough, no need for zest
I’m allergic to walnuts, do you think it’s okay to omit them or should I substitute them with a different nut? Thank you for reading 🙏🏼
I use heavy cream in place of the goats cheese/sour cream. It doesnt add significant sweetness, but does make the resulting cheesecake silky smooth. (also I have added key lime juice and zest... or lemon curd... yum)
How much heavy cream do you use? Same amount of goat cheese that’s called for in the recipe?
I’m gonna make this as a birthday cake for my father in law and his palette is… on the sweet side. I’m not sure he’d like goat cheese as it might be too “weird” for him and a cheesecake that isn’t sweet.
@@bobbyomari5500Did you ever make it? Same problem, I’m using sour cream but I don’t know how much heavy cream instead of goat cheese
@@Taz-yr6xd yes I did, I swapped 1:1 and it turned out good. I’m glad I swapped it and added some more sugar to make it a little more traditional instead of tart. My only mistake was I likely overcooked it because I wasn’t sure if the custard was cooked through or not. Still tasted great!
@@bobbyomari5500Awesome, thank you so much
@@bobbyomari5500 If you don't mind, did you whip the heavy cream before adding it to the cream cheese mixture?
My favorite part about this channel is how much I trust the content. I pick up techniques that work every time!
Omg! I actually understand every step. They always looked so hard to make and comprehend the written instructions. I failed at trying to make them before. This is going to be my go to cheesecake recipe. Thank you so much for the clear and concise instructions. You’re awesome! 😘🙏
Hey Bri, one pro tip for the parchment paper part - don't cut it to the exact size of the spring form, instead get the the bigger piece, place it on the bottom and then close the side part of the form with the excess paper out the form. This way you'll prevent the paper from moving while preparing the crust + you don't need to bother about the correct size :)
BTW. thanks a lot for brilliant idea for upcoming weekend!
… + you can remove the bottom of the form from under the cheesecake by grabbing the parchment paper.
I was wondering about that.... kind a dumb... or you put some fat in the bottom to hold it or just pour butter
@@Robertahausen Thats what I did. Greased the bottom and put down the paper, then re-greased.
I been doing this for 2 years now its a great idea!
Hello Brian. I looked up several cheesecake videos and some seemed more complicated than others. I found your video and decided to try it. I have made your recipe three times and each time it is spectacular. Everyone who has tried it tells me that it is the best cheesecake they have ever eaten. I followed your instructions exactly, with the goat cheese, with the nuts, everything. None have cracked and the flavor is a spectacle. Thank you!
Woooo! Let’s go! So excited it worked for you. Cheers
I like making my crust using almond flour and finely ground pecans, sugar, butter and a pinch of salt. Is very delicious
A tip on the springform pan - the bottom of the pan goes the other way around from that shown in the video. The concave part faces DOWN, which then places the cake on the flat part and allows you to easily slide it off on to a plate!
Thanks for sharing that and I’ll do that as well.
Pro tip: blitz the zest with the sugar. It releases the essential oils a homogenizes the zest - perfect lightly lemon flavored results. Also works with orange.
For over 30 years I’ve been making my signature cheesecake for dinners, holidays, catering and even several wedding cakes. The glass trick ROCKS my world!!!
My most requested cheesecake is cherry with pecans in the crust. Weird.
Do you have a recipe for your signature cheesecake?
@@peoplepeople21clearly, that's a "no, not your life are you going to get my cheesecake recipe" 😂
I'm curious about the recipe, too.
To prevent cracking I make my cheesecakes with a food processor. It does not incorporate air into the batter like a stand mixer. Since using this method I have never had a cracked cheesecake.
I never use a water bath, but one thing I always do is beat the cream cheese on low speed only - less air mixed in the less chance of cracking. Look forward to trying this one out!
I always cook my cheesecakes in a water bath. I discovered if you gently bang the batter filled cake on top of a dish towel before cooking it , the bubbles come to the top and pop and your cake will not crack.
Burnt cheesecake is the best. I was making cheesecake at 2am and accidentally dosed off for an extra hour. The result was a beautifully browned top.
I almost considered cutting off and discarding the browned bits. Thank goodness I didn't; it was the most flavourful cheese cake I'd ever eaten.
Sounds basque style. A good caramel sauce would go well.
Agreed!
Yes! Try making a Basque cheesecake.
My mother makes a really nice burnt cheesecake. Has such a nice taste and texture
@@AtlThunderDan The difference is that Basque style cheesecake has no base and is less dense.
I never put crust on the sides of cheesecakes. I don't make my crust with gramcrackers, I use Pecan Sandies and put them through the food processer. Much better flavor. I use the Sandies for any kind of pudding and un backed cream pies also.
Digestive biscuits make the perfect cheesecake crust (cookies from the UK but can be found in Walmart or Kroger international sections)
The double crust is definitely the way to go! Made this for Labor Day weekend and it was absolutely amazing! The double crust adds that extra layer of protection and prevents the cheesecake from cracking!
I made cheesecake once for my coworkers. They all loved it and I was happy to know that the night shift finished it all. Downside, one of my coworkers accidentally threw out my springform pan and I haven't made cheesecake since. It's been nearly 5 years. I might have to search for a new one and make this.
I find good condition springform pans at the thrift store all the time!
@@NikaRunsAndBakes the thrifts by me, especially GW, have been catching up to the trend and everything is getting noticeably more and more expensive. Might be Amazon for me.
@@danieldanielson2324 I’d rather lose a hand than support Bezos or Amazon. Keep shopping the thrifts. If only %10 makes it to the needy that’s a hell of alot more than Amazon gives.
They’ll never make up for the businesses they’ve destroyed. If anything, they gloat about it.
I made this. It took a bit longer than an hour to set, I had to cook it for 1:15 and my top started browning (maybe I should move the rack down a bit next attempt). My crust also got a bit crumbly. I'm not sure if I should've added more butter, if I didn't blend/mix it well enough, etc. Overall a hell of a cheesecake for my first cheesecake attempt.
I’ve made quite a few cheesecakes and I can’t wait to try this one. I’m intrigued by the goat cheese and yeah, no water bath! Can’t wait to give this a whirl! Thank you and keep those videos coming.
Needs more sugar
Brian deserves alot of credit because of the many "trial" versions he does first, I've seen other recipes where he also made it several times before showing us the best version. Unreal to do that amount of work not to mention the expense of the ingredients!
For those who don't know: After baking, you only have to loosen the cake from the edge, e.g. with a plastic knife (so as not to damage the baking pan). After that, the cake has to cool down for about 30 minutes (even at room temperature is enough) and then you can remove the baking ring. No cracking cake anmore✌🏽
I made this very decedent double-crusted cheesecake and 2 toppings (1 Black Cherry & 1 Strawberry). It was my first try at making cheesecake and it came out PERFECT! We like a bit thicker crust, so I increased the crackers and butter (SO with it!) It was an absolute hit and everyone should try it!
2 toppings! And increased quantity of crackers and butter... That's doubly decadent! 👍
I made a half batch for my 7" spring form pan and it turned out really good, plus NO CRACKS 💃💃💃
Did you just half all the ingredients to fit a 7"?
Yep, worked out great!
Thanks. I may give it a try since my pan sizes are in these size range and smaller.
Oh, btw, did you have to adjust your baking time and temp? Thanks again.
@@mreyesphl not the temp but I started off with half the time and just kept my eye on it to make sure it still had some jiggle when I turned it off.
Wife followed your recipe to the T last night and this morning was the final tasting . FANTASIC ! It came out perfect ! We will no longer be purchasing cheesecakes from the store . Thank you for the great video and easy to follow step by step .
ok so we just discovered this channel...this is the one weve been waiting for. Great inspiration, ideas and technique all built around recipes that have been worked out. Great we're all in. We tried this cheesecake and it came off exactly as advertised. I want you to download all your skills to me! Stay true to this format and you will blow up!
Just baked my first cheese cake. Wow. It came out of the oven with cracks around the sides. I was devastated until after it was in the refrigerator. It molded itself back into the beauty and left no cracks or evidence of cracks. The cheese cake was fantastic in taste and the cherry sauce equally tasty. I learned that my husband is not a cheese cake fan. I plan to cut the cheese cake into fours and freeze three of them to spread out the ‘over eating’ from which I could not refrain. Thank you so much for the recipe. Who knows maybe I will have friends some day and will have others to enjoy the delicacy.
Made this recipe. This was the best cheesecake I ever had. Mine cracked even though I followed the steps exactly. I think it's because my oven might retain heat more efficiently than others. After the 45 minutes the cheedecake was still very hot when it hit the counter top. So for others with such ovens I would recommend briefly opening the door a few times towards the end. Should help. 2ndly I highly recommend the fresh toasted walnuts! When I blended them with the graham crackers it smelled amazing and knew right away that it adds more than you would think. Last comment....this recipe is RICH. Be sure to cut into a min of 16 slices. Going to make this again for the holidays!
I put the Zest in when I start creaming the fats. The earlier the better to extract and infuse those flavors.
I’ve been making multiple versions w different combo’s of cheeses..last one was 3 regular cream cheese, one mascarpone, some goat, and one ricotta..extra lemon and zest, lots of just laid eggs, plenty of vanilla and a whiff of almond extract. Super tasty..I never care if they crack, it never affects flavor, and once it’s sliced and or sauced, cracks can’t be seen anyway..
I don’t use water baths either. Since the purpose of it is to keep the oven moist so the cheesecake doesn’t crack, I use an alternative method where I just fill a pan with water and place it a rack under my cheesecake while it’s baking, been doing it every Thanksgiving for 6 years and it’s worked like a charm.
Just made this recipe tonight for Christmas tomorrow. It looked and smelled amazing while it was cooling I can’t wait to taste it tomorrow. I did taste the batter before adding the eggs and I love the bite the goats cheese added to it
Nice! Let me know how it tastes!
@@BrianLagerstrom I’ve made many many cheesecakes over the years cause it’s my favourite dessert, but this is by far my favourite recipe I’ve ever made. It was simply perfection and my family loved it. Thank you for posting this recipe I’ll be making it again and again.
I’ve gotta say….this is the best recipe/instruction to make a cheesecake. I’ve been making cheesecakes for years, and always struggled with the cracking etc. I’ve made it this way--twice. With perfect results.
The organic Amy’s Birthday grahams in confetti bunny shapes make a good substitute too, and toasted pecans are awesome in the crust, just check each one for shell fragments stuck on them before toasting and grinding.
Let me say, "WOW"! I have made a lot of cheesecake in my long years of cooking, but this one was AHHMAZING! Followed it as written and it was gorgeous, silky, no cracks. Loved the double crust, cherries and the goat cheese was a next level game changer. Delicious!
Thanks, Bri!
Made this for Memorial Day and is probably the best cheesecake we have ever had. Bravo!!! We are so thankful for what you do. Keep spreading joy, Bri!
Just made this. It was wonderful. The goat cheese and less sugar makes it excellent. My kids said it tastes restaurant quality. Kids wanted a raspberry coulis. Only thing different is there was quite a bit of leftover batter, so I had to bake it in extra pans.
I've made cheesecakes in the oven without waterbath and they've always come out fine :D Maybe next time I'll try out this more crust method, when I'm the mood for some :)
I watched about 8 different recipes for cheesecake today and this is by far my favourite one!! 😍
I'm a huge fan of the crust on the side of cheesecake. 😍
I have never put my cheesecake in a water bath. I always fill a cupcake tin half full of water and set the pan on top. Comes out perfectly every time.
Genius!
I heat up some water in a small pot on the stove and throw that in the oven with the cheesecake
Great recipe! I just made it for a cheesecake competition in my workplace and it turned out amazing (replaced the cherries with strawberries, and used Joshua Weissman's homemade graham crackers recipe). Keep up the awesome work!
Orange zest added to the cheesecake is also super super tasty :)
I’ve now made 3 of your recipes and can confidently say you have one of the best cooking channels on to internet and maybe my favorite one at that
Love the crust to custard ratio in this recipe
Great video, thank you.
Two Pro tips to add...
Suggest to folks to tamp the filled pan on the counter to make any air bubbles rise and pop any with a toothpick.
This helps avoid cracking.
Scrape the bottom of the bowl and incorporate into the rest of the batter. The paddle doesn't do a great job of mixing in what is down there.
FYI - Every time I went bath-free, mine cracked.
Every time I used one, no cracks.
I'll try your recipe tomorrow.
Have a nice day.
Bri, Nice traditional cheesecake. I have been making cheesecake for about 20 years I do not use a springform pan, they leak. I do not use crackers, cookies or nuts as a crust. I don’t like the gritty texture against my lovely decadent cheese custard filling. My cheesecake is mainly about the filling it is 3-4 inches thick I find 3 days curing in the fridge optimum does it make it that long NO lol. I love love love your cherry sauce that is just the bees knees. I by and large love all your videos. You are spot on. I guess when it comes to cheesecake I am a rule breaker my former clients loved it (retired) and my friends and family love it. Keep up the great videos and show off your lovely wife more often😀
Same here! I ditched my springforms years ago. I use a well greased deep cake pan. It’s not hard to get out, once it’s set up. Best of all, no leaks or soggy crust.
Questions:
1) Baking crust - should i set the oven heat for both top & bottom? Place the crust on the middle rack?
2) What happens if the cheesecake turns out to be soft and not firm? When should i check for the firmness, after i take out from the oven? After cooling in the fridge (seems too late to do anything)?
I'm so happy to try this! Water bath and cheese cakes just don't work for me...or my crappy stove! Going to a strawberry swirl and biscoff for the crust! Cheesecake birthday style!! Thanks for this recipe! Feelin' confident!
The only time my cheesecakes have ever cracked have been when I tried a water bath. The crucial thing is the cool down in the closed oven post-bake. I do like your method for forming your crust, and I'll do that the next time I make cheesecake. Thanks.
I just love your cooking/baking videos. Brief but complete. Condensed but understandable to a complete novice like myself.
Tried this yesterday. Worked out perfectly. I also added waterbath since it was my first time and I wanted to try all techniques. This morning I sliced into it and it was perfect. I live in Europe and the goat cheese sold here has a soft crust, which I trimmed out.
Love the cross between classic, decadent, rich ny cheesecake and the, I would say, more modern tangy, tart gourmet style. Sounds like a really wonderful balance!
I just made this for my aunts birthday. No cracks. And everybody said it was delicious!
Hola Brian, estoy muy contento porque tuve la gran oportunidad de hacer este delicioso cheesecake claro que tuve que traducirlo a español pero iba step by step haciéndolo tal como lo hacías, y de verdad a mi esposa y mis niños les encantó.
Muy contento de que hayas podido compartir esta deliciosa recetas con todos.
Espero que sean muchas recetas como galletas con chispas de chocolate.
Un gran saludo y abrazos desde la ciudad de Panamá 🤗🤗💪👍🇵🇦🇵🇦🇵🇦🇵🇦
the goat cheese is a GAMECHANGER I'll never make a cheesecake again without it
Fabulous recipe. Thank you. I love adding orange zest to the cherry mixture and some haitian rhum. That changes the entire delivery of the cheesecake.
Until the eggs went in, take and spread that cheese mix on a toasted hot blueberry bagel. Or without the sugar, mix into riced potatoes with a handful of chives. You can't just show that kind of goody and move passed without a cursory hat tip towards it.
Our new fave cheesecake recipe! Used raspberries and blueberries for the topping, 10/10 recommend.
Great video. FYI, I've been replacing butter in the crust with Ghee which reduces moisture so the crust doesn't get 'wet' after sitting in refrigerator. Might work for you too. Enjoy!
The only problem with this recipe is having to wait 24 hrs before I can eat that thing! Cheesecake for the win;)
And then if it lasts that long, 3-4 days later you discover it just got..better..and.. enter..!
Totally!
Your recipes never disappoint. You are responsible for my sourdough success. I'm sure cheesecake will be no different. Thank you.
My general chemistry professor from long ago said cheesecake baking is basically what chemistry is all about. He looked a lot like Brian.
Wait.. Bri, did you or any of your relatives teach chemistry somewhere?
Made this for my husbands birthday last weekend. (I made your butter chicken recipe for dinner, which is a family favorite now.) It came out perfect! No cracks. Kind of great to not worry about the bath. Loved the addition of the goat cheese. I made fresh lemon curd for the top and it was basically perfection. Thank you so much!
I am not a goat cheese fan but I’m thinking that bit of goat cheese In with all of the cream cheese would add a great note of tangy savory flavor to counter the sweetness, yet not taste strongly of goat cheese. Gonna try it!
Im polish and I know completely different cheesecake included ,,white cheese,,. It is thick but also soft. I have tried your recipe because now I live in Holland and it isnt possible to buy such a cheese. Now, your recipe is my favorite :))) I already made id third time :))) yuammy 😌😀😌😛
Come for the recipes, stay for the, "Hey Bry, I know what you're thinking..." quips.
This looks really good. I'll have to make it once huckleberry season hits!
Nice!
@@BrianLagerstrom can i use mascarpone insted of goat cheese?
I've just cooked this and am about to put into the fridge for tomorrow. No cracks! I will say that I think I needed more than a stick and a half of butter in the crust. I misjudged. Next time I will watch that more closely. Thank you, Brian!
This is a really great recipe. I've tried it and love it. It would be perfect if you could add SI units like grams, degrees Celsius. Many Germans also understand English quite well ;)
I'm a little late here, but in the description under the video the recipe includes grams and Celsius. :)
Looks amazing.
I made a very similar version for many years that was always a big.
My version didn’t have nuts in the crust, goat cheese or cherry topping. Mine has both lemon and orange zest, with a homemade blueberry and strawberry topping.
The rest of the ingredients were almost identical.
This is a great recipe bro, I made this tonight for the second time. This time it's for me and my girlfriend's Memorial Day dinner tomorrow. The cheesecake is a surprise but she asked me to make seafood fettuccine alfredo and beef tenderloin with California vegetable medley so that's what I'm pairing it with, I made a mixed berry topping with strawberries, blueberries, and raspberries though instead of cherry.
I think easing the temperature down and allowing it to cool really slowly is the key to ensure non crackage without the water bath.
She's a major foodie and she loves cheesecake so I think she's really going to enjoy it.
This is my favorite cheesecake and topping recipe, thank you for sharing!!!
I just read your comment about cooking for your girlfriend. You sound like a wonderful guy. Can we hitch up, and you can cook for me? I'm only 69 years old, and would love to have a boyfriend that can cook. I'll give my husband to your girlfriend. Sound good? ha ha ha.
@@kathyliin8438 Thank you so much for the kind thought, Kathy, any credit goes directly to my mother!
Happy Holidays, Kathy, you and yours!
Made the cheesecake yesterday without the goat cheese and hazelnuts instead of walnuts for the crust and it turned out amazing! Thank you for the recipe!
I baked this and it was really good. Thanks for the recipe.
I made this last weekend and the flavor was incredible! I likely made a wealth of newby cheesecake mistakes and the top was cracked and browned around the edges. It tasted better than it looked, but does anyone have any pointers for me? I'm sure my oven temp may need to come down a bit and my finess probably needs to level up as well. Awesome overall, I will attempt again!!
Same here, but did the full size. Big ol cracks! Haven’t tasted yet still needs to cool.
WOW! Absolutely amazing recipe Bri, thank you!! Crust is decadent, nutty and buttery, brilliant idea because the crust is my fave. The filling?! Perfection, smooth, creamy, not overly sweet (nice) and the lemon zest and sour cream add the perfect tang without overpowering the slight sweetness. I substituted the cherries with a fresh blueberry compote with lemon zest, lemon juice and a little powdered sugar. Again sweet/tart and the perfect compliment to this special dessert!! Love from San Francisco ( but original St. Louis person ) ❤
Oh snap, that crust is technique is exactly what I've always struggled with. Will definitely be trying this way
This is the perfect chessecake for me: dense and not too sweet. I made it with cream cheese I made from vanilla vanilla greek yogurt & 32 Oz regular cream cheese, 8 Oz sour cream. The best part is that it's easier than making a boxed cake! Thanks for making a short, to-facts-video too!
HI Brian! I made your baked ziti w/ ricotta for my bday on the 18th and it was soooooo good. I was scared of the ricotta because every time I had it before (cough, store bought) I thought it was disgusting. Can I make a request for Au Gratin Potatoes? Thanks for the videos and recipes, they're great.
I like that you mention scraping down the paddle, not just the bowl. It's something not enough recipes give directions to do.
Me favourite classic! Next dessert : key lime pie ? Yummy 😋
Cheers from San Diego California
Cheers! Key like this summer
Wow. I'm on dessert duty for a gathering this weekend. Was going to do banana cupcakes, but I might just change it up and make this. Looks amazeballs!
Your crust work is stellar, I appreciate the pre baking.
Oh man! This is the video I've been waiting for. Quite literally my favourite food in the world. If I got given the choice of what my last meal would be, it would be this exact cheesecake. It's getting made this week. Cheers Bri, you legend 🤘
I came up with a similar idea to skip the water bath. But instead of making the cookie crust, I use a premade deep dish pie crust. It is thin and buttery enough. For the filling, I use full fat greek yoghurt, lemon juice and coconut milk to lighten up the cream cheese and make homonize the eggs easier. The "cake" is very popular with ladies and seniors due to its lighter profile.
I love how he puts everything in grams
Oh YEAH 👍🏻. That Double Crust immediately made sense to me. That crust will protect a wet batter from seeping & it really looks like that PIA Bain Marie water Bath MESS isn’t required. Man! I’m thrilled with that Crust! Well Done Son!
I was literally going to make a cheesecake today for some guests I'm having over tomorrow. I was gonna do a quick nonbake one but seeing yours and how easy it is, yeah, I'm going fully from scratch!
So I'm actually in the middle of baking it right now! I'll let you know how it turns out but I'm following all your steps as closely as possible. Subbed out the lemon zest for 1tbs of lemon juice but aside from that, everything in the same.
@@morgastic23 I know it has been a while since you made the cheesecake, but could you provide a update on how it came out and tasted.
@@christainshotta6101 oh it came out really good! Had a nice slight tang from the goat cheese. Only mistake I made was slicing it too thick, since it's a tall cake I needed smaller slices
I just made this last night for a BBQ today and everyone said it was really delicious! It also came out picture perfect. My honey loves cheesecake and was impressed ☺️
Instead of a cherry topping, I made a blueberry topping.
how did you change the topping to make it blueberry?
Hell yeah. I love a Biscoff crumb, but some might find the contrast between darkly caramel cookie and light, floral cheesecake filling too incompatible. Love that crumb-pushing method, though.
Yes that would be perf
Vanilla wafers are definitely a go to, especially compliments caramel based cheesecakes.