i just love how sally never misses any small details. she tells us why she is doing this and why she is doing that, every minor detail. my questions get answered even before i ask them.
I've always wondered why the vanilla extract they use is so thick, while the vanilla extracts I've seen here in the states are more on the liquid side.
i have followed this recipe step by step, and my god, what a masterpiece! Seeing the reaction of people's faces when trying it was out of this world. Not too sweet not too sour. just right. A few things I've noted, my inch pan was larger making the same quantity not enough for the biscuit to cover its way to the top, or the cream to go as high. After baking if for an hour - the top was still very white, so i switched on the grill and waited by then oven till i saw the top starting to get brown and not burning, this took about 20-25 additional minutes. the water bath had evaporated by then and i needed to be very cautious not to burn it. The aluminum cover is such a good tip! I tried the cake as soon as it got out and felt all the butter in the base, after cooling it overnight is when the true flavors start to come out. Thank you so much for this recipe!
Made this cheesecake for my brother‘s girlfriend birthday party. This cheesecake was the best cheesecake I ever had. I also added raspberry sauce on the top… the most perfect combination of flavors. Thank you Sally for sharing this recipe and the through the instructions.
omg I love how vigorously she whisks everything together, it's so joyful to watch someone who is so passionate about baking talk about it! Serotoning boost
I love your enthusiasm and enjoy watching you cook. I grew up in New York and my mother who was an award winning baker taught me how to bake a New York cheesecake in 1970 when I was 15. I’ve made this cheesecake ever since in the many counties I’ve lived in. One thing I always add to the cookie crust is cinnamon. I’ve never pre baked the crust. I’ll try it. The other thing I learned to do was separate the yolks from the whites, whip the whites to a soft peak and add them after having incorporated the yolks.. I’ve never added cream to my batter but will follow your lead the next time I bake a cheesecake.Thanks. You can teach an old baker like myself new tricks!
I made this recipe to the LETTER. I’m on cloud 9 😊😊😊😊😊. Thank you, thank you. Thank you… Yet I did not get a caramelized top, the filling was creamy, tangy, silky, airy, and simply, heavenly! ❤️❤️❤️. And I made a blueberry sauce that was just as delicious 😋. Thank you!!
Sally is the best!!!! So genuine, so funny! She actually eats the stuff she bakes, which I love!!! She can have her own baking channel!!! I love all the Cupcake Jemma bakers though!!!! Truly love this channel :)))))
Thank you, the finished product looks absolutely delicious. There seem to be many variations on the New York cheesecake theme, but yours, the consistency, the base, the caramelisation and the varying temperature/time in & out of the oven, obviously make a hell of a difference. Yum ...
Made this yesterday and I have to say, it was absolutely AMAZING! Thank you so much Sally for this great recipe! And thank you for highlighting the oven setting :D
Such a great recipe. I made individual ones with a small pie tray and made different flavours: oreo, white chocolate and blueberry, caramel. They came out great
I made this over the weekend and holy moly! This is gotta be the best cheesecake I've ever eaten in my life. I'm typing this whilst eating the last remaining slice from this heavenly cake, which I shared with my neighbours and friends and got so many compliments. Thank you so much for sharing this recipe xx
I'm SO Happy to have found your channel simply searching NYC Cheesecake! I love the idea of using McVitie's instead of graham crackers. Cheers from Bermuda!
I went to NY shortly after you went and visited Eileen‘s cheesecake shop thanks to your recommendation! I was pregnant at that time and I had lots of cravings. I ate up the whole city lol. It was awesome. Soon after the pandemic broke out and my husband and I often reminisce about that trip and hope to go back soon. I guess you feel the same way , Sally!
Great presentation Sally, love your stuff. Best to invert the base of the spring form tin as this enables one to slide the off the base and onto a cake stand. Cutting the cake in situ with a sharpe knife the way you did will scratch the non-stick surface base.
I made this yesterday, followed the exact recipe (except that I used an 8.5" pan) and it turned out to be the best cheesecake I've ever had in my life! Better than any restaurant for sure! Thank you so much for the recipe, tasted like a slice of heaven ❤
@@deanie1x I GUARANTEE you did something wrong lol. What ingredients did you use? I made it and it was literally heaven and I don’t even like cream cheese
Cheesecake is my husband's absolute favourite dessert as well and I've been too intimidated to try it until now. But we're in lockdown in Sydney Australia right now so your recipe came at just the right time. It worked out perfectly and my husband (who is extremely fussy about his cheesecake) said it was delicious and his favourite thing I've ever made! Thanks for all you do.
Throw another cheesecake on the barbie as I always say. I’m glad your husband enjoyed it. I’m making one for my dad’s birthday tomorrow because he too loves cheesecake. I hope I have as much success as you did, it’s in the oven as I write this so we’ll see.🤞
Very neat recipe. My cheesecake recipe is very simple. My filling is just cream cheese, sugar, eggs and vanilla. But I allow it to whip in a stand mixer for 30 minutes. All the added air is what forces it rise, but a low and slow bake allows it to not deflate. I also use sour cream, but I mix sour cream with some sugar and vanilla. And put it on top of the cheesecake and bake it for the last 10 minutes. It’s simple but amazing.
I loved today's recipe, you are my inspiration .❤️ I am making simple recipes every day, no one was putting faith in me ... And God rewarded me with my effort. I am very happy with my growth! God Bless everyone 🙏
Great video, that cheesecake is perfection and looks AMAZING. In the past when I’ve made a cheesecake and it cracks on top, I’ve simply made a topping to cover the imperfection. For vanilla cheesecakes a sweetened sour cream topping works and with chocolate cheesecakes a chocolate ganache is equally wonderful. Both recipes can be found on TH-cam. 😊👍🏻
I tried other recipes and compared it with this and this is the best tasting, less sugar recipe. I followed everything and it came out great. Only thing is that I don’t have a fan that circulates hot air in my oven so I just had to place my cake at the very top rack. Great job!
Cheesecake is my favourite dessert of all time and I made this recipe last week for my flat mates and I absolutely loved it! 😋 Thank you so much for sharing! It would be really cool if you could please bake different flavours of baked cheesecake, maybe snickers or caramelised white chocolate 😊
Sally, you are such a pleasant person. I really appreciate that. You bring a bit of joy with every video. Thank you for that. Will be making your beautiful cheesecake very soon. Thanks so much ❤
I made this lovely cheesecake yesterday. It’s still in the fridge but it sure looks ammmazing. Can’t wait to dig in!!! Thanks Sally and everyone from the lovely team!
I made cheesecake following this recipe today and it just came out so well and it tastes simply glorious... Everybody loved it . Thank you so much for sharing the recipe.🙂
Just tried this recipe and it’s absolutely amazing! We don’t get ready sour cream where I am so I used an online recipe. Also replaced the caster sugar for coconut sugar with same measurements, turned out looking like a caramel cheesecake but relish!
For those who cannot get sour cream in their countries (I am pretty sure there are a lot of people like me), you can substitute it with 100 gr of heavy cream and 100 gr of yoghurt. I have been baking this way for a long time.
Thanks Sally for the recipe, the tips and tricks. I made it last night and we had it today and everyone really loved it. Perfect results. Sending love from sunny South Africa.
FYI for anyone living in Canada or where the highest fat cream you can get is like 35% whipping cream, I increased the sour cream to 250g and decreased the whipping cream to 150g so that there was not too much water in the cheesecake and it turned out great!
you can make any % cream you want by just adding the right amount of melted butter to any milk! lol. you do know you just shake cream to pull butter out of the cream and you can just put the butter back in when you want. non-homogenized milk sitting over time in refrigerator cream floats to top -> scrap off cream -> shake cream or use stand mixer to separate the butter from the cream --> put butter in ice water then dry -> store butter for 2 weeks in refrigerator.
I just finished baking this gorgeous cheesecake and I can tell you, it looks and smells like a dream....only negative: I can't wait to try it tomorrow after the overnight chill! Thank you for this great recipe!
I have been making a cheese cake that is almost the same as this for 35yrs, only difference is, it has 4 separated eggs and one whole egg (all yolks are added) the egg whites are beaten until stiff and folded in as the last step.Definitely want to try this one.
I made this for the hubbys birthday this week and it was so 😋 yummy! Thanks for the recipe. I have converted the mother in law to baked cheesecakes, she only liked set ones before trying this.
I made this cake!! It was amazing!! I couldn't find double cream, so I used whipping cream as a substitute, which worked out well !! The recipe is fail safe and should be recorded in your baking book!! Jemma, this is a message from your baking student in Trinidad!!! You are awesome :-)
@@saimanaeemkhan5612 I have an electric oven, and the temperature I used was 340 F (since I wasn't aiming to get the beautiful caramelized top Jemma achieved, hence mines was an even temperature, with an additional 30 mins baking time). My oven setting was for the lower element and the rack was placed in middle. I hope this help. 👍
Crumbs & Doilies gang we love you all. But Sally gosh everything you make that slice and we can see that you wanna take a bite we all wanna take bite of what you guys come up with. Definitely after some time not having baked at all I am gonna get all these ingredients and make it this weekend! Keep going on that's what makes me put a smile on my face!
Finally baked it today, 14th Feb 2022 :) and yes on this special day for someone special. The baking process was smooth, all good. Looking forward to try it :)
It's a bit early here in Los Angeles and I wake up every Thursday morning waiting for the upload of your videos. It's SUCH a great way to launch into 'weekend mode'.
Thank you for making this recipe. It's difficult to find a good recipe with 500g of cream chease. It's hard to adjust the measurement according to what's available in the market. I will also use the same brand of cream cheese. Can't wait to bake and taste this delicious cake♥️
I've made baked cheesecakes before but they always sank a bit and cracked and everything, so this is why I stayed with the non-baked cheesecakes. BUT I'm in love with the taste of baked ones, this is why I was so happy when I saw your recipe, and I had to give it a try. It's perfect! I did everything like you said, and it came out perfectly, the texture, the taste, everything! :) Thank you so much for the amazing recipe! :)
This is perfection, I even as a child adored New York Cheesecake even if it was a mass produced generic con of the original. I just enjoyed it so much. Now I want to make it myself more than anything.
ive made this cheesecake countless times and it really is the BEST cheesecake EVERRR!!! pls try it :) its never cracked for me and even if it did it would remain the prettiest
Hello, I had a question. Do you bake it at 175C Fan or 175C without fan? With fan would technically increase the temp by another 20 degrees or so right? Thank you 😊
Sally I really appreciate how you give explanation why you do that or add that, like the additional yolk and why not use an electric mixer. I usually just follow the recipe 😋 It looks so delicious. I have been craving for a cheesecake lately and I wanted to try your basque burnt cheesecake. Now it's gonna be two in one ( Newyork basque cheesecake) will try this one very soon. Thank you Sally. Extend my regards to Jemma 😘 BTW you didn't say how much water to put, can't see inside really when you are pouring. I'm guessing halfway off the foil👍
Made this cheesecake a couple of days ago and it came out immaculate! One tip that I can suggest for a smoother texture, is to pick up your bowl with the ready mixture before adding it into the tin, and let the bowl drop on the counter. Pick it up a bit, let it drop and do that a few times. That way you will get rid of any air bubbles.
I’m from Brooklyn NY, my mom made a delicious cheesecake. She would put the spring form pan bottom on with the bead side facing down you had it facing up. Mom’s way makes it easy to slide the cake knife under the slice! Faster cheesecake access👍
The lip is supposed to be down. If you put the lip up, you get an indentation in your cake, and it's harder to clean. It doesn't really matter either way, though. Pretty pointless advice.
i just love how sally never misses any small details. she tells us why she is doing this and why she is doing that, every minor detail. my questions get answered even before i ask them.
I've always wondered why the vanilla extract they use is so thick, while the vanilla extracts I've seen here in the states are more on the liquid side.
@@BigMoneysLife its cupcakejemma’s own vanilla essence. you can buy it from their website link is in the description box.
@@BigMoneysLife Could it possibly be vanilla paste?
Except for the very important info about the water bath she mentioned, no info about how much, how high up, hot or cold?! 🙄
@@izabelamalver6845 I used room temp water.. filled it 1/4th way up- if you get what I mean 😊 My cheesecake came out so well! Good luck 👍😊
Love the way Sally laughs and smiles, she is a great presenter and very knowledgable.
Sally is rocking this youtube thing!
Wow 😊
Yes, but I miss Jemma soooooo much
Tis cupcake jemma... Yet she's vanished
She is!!
i have followed this recipe step by step, and my god, what a masterpiece! Seeing the reaction of people's faces when trying it was out of this world. Not too sweet not too sour. just right.
A few things I've noted, my inch pan was larger making the same quantity not enough for the biscuit to cover its way to the top, or the cream to go as high.
After baking if for an hour - the top was still very white, so i switched on the grill and waited by then oven till i saw the top starting to get brown and not burning, this took about 20-25 additional minutes. the water bath had evaporated by then and i needed to be very cautious not to burn it. The aluminum cover is such a good tip! I tried the cake as soon as it got out and felt all the butter in the base, after cooling it overnight is when the true flavors start to come out. Thank you so much for this recipe!
Thank you for these tips. The instructions are quite overwhelming. I’m worried Il mess up.
Made this cheesecake for my brother‘s girlfriend birthday party. This cheesecake was the best cheesecake I ever had. I also added raspberry sauce on the top… the most perfect combination of flavors. Thank you Sally for sharing this recipe and the through the instructions.
Baking this goodnes once again 😊. I’ve made this cheesecake many times and it is always perfect ❤
omg I love how vigorously she whisks everything together, it's so joyful to watch someone who is so passionate about baking talk about it! Serotoning boost
I can’t stop admiring the kitchen and the floor tiles...and of course the cheesecake !! 😍
I love your enthusiasm and enjoy watching you cook. I grew up in New York and my mother who was an award winning baker taught me how to bake a New York cheesecake in 1970 when I was 15. I’ve made this cheesecake ever since in the many counties I’ve lived in. One thing I always add to the cookie crust is cinnamon. I’ve never pre baked the crust. I’ll try it. The other thing I learned to do was separate the yolks from the whites, whip the whites to a soft peak and add them after having incorporated the yolks.. I’ve never added cream to my batter but will follow your lead the next time I bake a cheesecake.Thanks. You can teach an old baker like myself new tricks!
This New York cheesecake tasted exactly like the ones you get in the shops! This recipe is fail-proof! Thanks 😊
I made this recipe to the LETTER. I’m on cloud 9 😊😊😊😊😊. Thank you, thank you. Thank you… Yet I did not get a caramelized top, the filling was creamy, tangy, silky, airy, and simply, heavenly! ❤️❤️❤️. And I made a blueberry sauce that was just as delicious 😋. Thank you!!
Neither did I. I didn't get the caramelized top but it taste amazing
Throw in a load of raspberries or blueberries. Yum
I made this cheesecake for over 10x now and everyone still loves it including me🤪😍 THANK YOUU!
Sally is the best!!!! So genuine, so funny! She actually eats the stuff she bakes, which I love!!! She can have her own baking channel!!! I love all the Cupcake Jemma bakers though!!!! Truly love this channel :)))))
Thank you, the finished product looks absolutely delicious.
There seem to be many variations on the New York cheesecake theme, but yours, the consistency, the base, the caramelisation and the varying temperature/time in & out of the oven, obviously make a hell of a difference.
Yum ...
I've used Sally's recipe many times and never fails. amazing!
Hi. Did yours came out brown on top? Mine didn’t. Which heat did you use, top and bottom? Thank you. ❤❤
Made this yesterday and I have to say, it was absolutely AMAZING! Thank you so much Sally for this great recipe! And thank you for highlighting the oven setting :D
Wow I tried n it turned out so yummy thanks for your recipe, my whole fly loved it ,thank you so well explained
Such a great recipe. I made individual ones with a small pie tray and made different flavours: oreo, white chocolate and blueberry, caramel. They came out great
Tried several recipe and this1 turned out to be the tastiest ever.. Thank you so much.
Followed your cheesecake recipe Sally, it was a winner with everyone at work, especially my sister. All the best.
That Dance at the end says all...I need to try it ! Thanks a lot for the really gut explanation :)
Wow what a beautiful cake, I'm impressed and very happy to watch this video, thanks to the author for his efforts
I'm from New York and I love the shoutout to Eileen's! For sure one of my favorite dessert places in the whole city.
Hell yeah! Eileens for life
I made this over the weekend and holy moly! This is gotta be the best cheesecake I've ever eaten in my life. I'm typing this whilst eating the last remaining slice from this heavenly cake, which I shared with my neighbours and friends and got so many compliments. Thank you so much for sharing this recipe xx
Hi Ayesha, were you able to get yours to brown at the top? If so, how?!
@@najma53mine didn’t really brown but if you want yours browner, instead of 175C at first, do 200C. Then drop to 150C.
Literally was just craving cheesecake! And as always, Sally (and Jemma) to the rescue :)
hahah you can count on us ;)
Made this today, the kids and husband are excitedly waiting to eat it tomorrow…. It looks and smells amazing.
I'm SO Happy to have found your channel simply searching NYC Cheesecake! I love the idea of using McVitie's instead of graham crackers. Cheers from Bermuda!
I went to NY shortly after you went and visited Eileen‘s cheesecake shop thanks to your recommendation! I was pregnant at that time and I had lots of cravings. I ate up the whole city lol. It was awesome. Soon after the pandemic broke out and my husband and I often reminisce about that trip and hope to go back soon. I guess you feel the same way , Sally!
Great presentation Sally, love your stuff.
Best to invert the base of the spring form tin as this enables one to slide the off the base and onto a cake stand. Cutting the cake in situ with a sharpe knife the way you did will scratch the non-stick surface base.
I made this yesterday, followed the exact recipe (except that I used an 8.5" pan) and it turned out to be the best cheesecake I've ever had in my life! Better than any restaurant for sure! Thank you so much for the recipe, tasted like a slice of heaven ❤
Really I made this yesterday and it was awful in terms of NO sweetness, texture was great but literally tasted like cheese. 😆
@@deanie1x I GUARANTEE you did something wrong lol. What ingredients did you use? I made it and it was literally heaven and I don’t even like cream cheese
@@xolio1993 well thanks for your comment but no I followed it to the T. However that's wonderful for you maybe you just have magic fingers. ☺️
@@deanie1x I had to increase sugar to 200 grams for a cheese to sugar ratio of 2.5.
@@vg6761 that sounds about right. Going to use 200 grams of sugar. Thank you
Cheesecake is my husband's absolute favourite dessert as well and I've been too intimidated to try it until now. But we're in lockdown in Sydney Australia right now so your recipe came at just the right time. It worked out perfectly and my husband (who is extremely fussy about his cheesecake) said it was delicious and his favourite thing I've ever made! Thanks for all you do.
Throw another cheesecake on the barbie as I always say.
I’m glad your husband enjoyed it. I’m making one for my dad’s birthday tomorrow because he too loves cheesecake. I hope I have as much success as you did, it’s in the oven as I write this so we’ll see.🤞
Sally is a delight! It's a joy to watch someone who obviously loved what she does! This looks delicious!!
Very neat recipe. My cheesecake recipe is very simple. My filling is just cream cheese, sugar, eggs and vanilla. But I allow it to whip in a stand mixer for 30 minutes. All the added air is what forces it rise, but a low and slow bake allows it to not deflate. I also use sour cream, but I mix sour cream with some sugar and vanilla. And put it on top of the cheesecake and bake it for the last 10 minutes. It’s simple but amazing.
People obsessing over this cheesecake meanwhile I'm drooling over her small pastel bowls 😅
I loved today's recipe, you are my inspiration .❤️ I am making simple recipes every day, no one was putting faith in me ... And God rewarded me with my effort. I am very happy with my growth! God Bless everyone 🙏
Just fallen in love, can't help it. She conveys how much fun cooking is in just every single word!
Great video, that cheesecake is perfection and looks AMAZING. In the past when I’ve made a cheesecake and it cracks on top, I’ve simply made a topping to cover the imperfection. For vanilla cheesecakes a sweetened sour cream topping works and with chocolate cheesecakes a chocolate ganache is equally wonderful. Both recipes can be found on TH-cam. 😊👍🏻
Please also demostrate the recipe of the breakfast muffins that you had put up your stories today! WE WANT A HEALTHY TREAT AS WELL !❤ love x
Ok!! :D
I tried other recipes and compared it with this and this is the best tasting, less sugar recipe. I followed everything and it came out great. Only thing is that I don’t have a fan that circulates hot air in my oven so I just had to place my cake at the very top rack. Great job!
Cheesecake is my favourite dessert of all time and I made this recipe last week for my flat mates and I absolutely loved it! 😋 Thank you so much for sharing! It would be really cool if you could please bake different flavours of baked cheesecake, maybe snickers or caramelised white chocolate 😊
Yess
Sally, you are such a pleasant person. I really appreciate that. You bring a bit of joy with every video. Thank you for that. Will be making your beautiful cheesecake very soon. Thanks so much ❤
I made this lovely cheesecake yesterday. It’s still in the fridge but it sure looks ammmazing. Can’t wait to dig in!!! Thanks Sally and everyone from the lovely team!
Oh my goodness what an amazing looking cheesecake, no cracks and the colour is just Devine 😍 thank you so much Sally..
I made cheesecake following this recipe today and it just came out so well and it tastes simply glorious... Everybody loved it . Thank you so much for sharing the recipe.🙂
Just tried this recipe and it’s absolutely amazing! We don’t get ready sour cream where I am so I used an online recipe. Also replaced the caster sugar for coconut sugar with same measurements, turned out looking like a caramel cheesecake but relish!
For those who cannot get sour cream in their countries (I am pretty sure there are a lot of people like me), you can substitute it with 100 gr of heavy cream and 100 gr of yoghurt. I have been baking this way for a long time.
Thank you so much!
@@aanyananayakkara2093 You are very welcome :)
Just the answer I was looking for in the comment section !! Thankyou ❤️
Thank you!
Or Jocoque
Absolutely adore that kitchen!
Sally, I baked this cheesecake. It’s beautiful, thank you.
Yes thank so much for sharing cheese cake recipe i love this so much together w/ my daugther so yummmy yummy
Sally I made your recipe today it was sooo good. Not too sweet. I also topped it with comstock cherry filling. Thanks for sharing.
Finally a New York cheesecake recipe! I’ve been looking forward to this since more than a year! This is now going to be my go to recipe 💃🏻
This is the best recipe so far on my cheese cake journey! YUM!
Thanks Sally for the recipe, the tips and tricks. I made it last night and we had it today and everyone really loved it. Perfect results. Sending love from sunny South Africa.
Thank you for all these delicious recipes!! Can’t wait to make it this weekend:)
Awesome cheesecake! Love the way Sally explains everything so well. I should strive to always be so cheerful 😸 x
oh lord, this looks just like something I'd love. Not too overly sweet and just simple deliciousness 😍
Sally thank you for being a wonderful teacher and a baker! This cheesecake looks divine!😍😍😍
I made this cheesecake yesterday, waiting to try it with a cuppa 🍵 thank you Sally for sharing your wonderful recipe 😊
Oh I do so looove NY cheesecake and this one is the best. Biz from France
FYI for anyone living in Canada or where the highest fat cream you can get is like 35% whipping cream, I increased the sour cream to 250g and decreased the whipping cream to 150g so that there was not too much water in the cheesecake and it turned out great!
you can make any % cream you want by just adding the right amount of melted butter to any milk! lol. you do know you just shake cream to pull butter out of the cream and you can just put the butter back in when you want.
non-homogenized milk sitting over time in refrigerator cream floats to top -> scrap off cream -> shake cream or use stand mixer to separate the butter from the cream --> put butter in ice water then dry -> store butter for 2 weeks in refrigerator.
Hello, how if I increase the cream cheese to 550g, 200g sour cream and 150g whipping cream?
Preeeeetty sure Canada is a big country. Even in my lousy @ss country Malaysia have double cream of 45% fat content in the supermarket.
I just finished baking this gorgeous cheesecake and I can tell you, it looks and smells like a dream....only negative: I can't wait to try it tomorrow after the overnight chill! Thank you for this great recipe!
Habe euch gerade entdeckt und bin begeistert von euch tolle Rezepten 😘
Flawless 👍🌹 Amazingly perfect 👍🌹 exquisitely well made 👍🌹
Thank you so much for your so nice teaching videos ! 👍🌹👍🌹👍🌹
this looks delicious, thanks for the recipe!
I have been making a cheese cake that is almost the same as this for 35yrs, only difference is, it has 4 separated eggs and one whole egg (all yolks are added) the egg whites are beaten until stiff and folded in as the last step.Definitely want to try this one.
I make this every Christmas, we love it! Can't wait 😁
I am baking this tomorrow for Christmas day! Wish me luck! Merry Christmas to the team!
This is never been a better time me and my dad we’re gonna do a cheesecake off and now we gotta a an excuse to do it now haha xx
omg i LOVE this!
I just made this and although it smells amazing and I'm sure taste delicious. Only about 1/2 the top is lightly brown.
I've just baked this and it's currently cooling with the oven...tomorrow I will report back with my verdict! I'm excited!
I made this for the hubbys birthday this week and it was so 😋 yummy! Thanks for the recipe. I have converted the mother in law to baked cheesecakes, she only liked set ones before trying this.
I made this cake!! It was amazing!! I couldn't find double cream, so I used whipping cream as a substitute, which worked out well !! The recipe is fail safe and should be recorded in your baking book!! Jemma, this is a message from your baking student in Trinidad!!! You are awesome :-)
Hey can you pls guide me about the oven settings?? Upper rod and lower rod or lower rod and fan???
@@saimanaeemkhan5612 I have an electric oven, and the temperature I used was 340 F (since I wasn't aiming to get the beautiful caramelized top Jemma achieved, hence mines was an even temperature, with an additional 30 mins baking time). My oven setting was for the lower element and the rack was placed in middle. I hope this help. 👍
@@saimanaeemkhan5612 No fan
@@Rhapsody13426 great. 👍🏻 thanku soo much 💞
Really the best NY cheese cake! I bake it for the first time n it was soooooo delicious! Thank you fm Singapore 🇸🇬
Followed along and hand wrote the instructions with all the little tips. THANK YOU SALLY. Wish me luck!!!
Have a beautiful time ahead everyone✨❤
Crumbs & Doilies gang we love you all. But Sally gosh everything you make that slice and we can see that you wanna take a bite we all wanna take bite of what you guys come up with. Definitely after some time not having baked at all I am gonna get all these ingredients and make it this weekend! Keep going on that's what makes me put a smile on my face!
This is one of your best bakes 😭 one of my faves !!
That looks heavenly!..the thick biscuit base and caramelized topping..I'm drooling 😍 Can't wait to try this!
This looks amazing, very professional. Tells us every detail love it.
Finally baked it today, 14th Feb 2022 :) and yes on this special day for someone special. The baking process was smooth, all good. Looking forward to try it :)
I love your videos and I like your "I told you" t-shirt!!
Love the recipe... and love your t-shirt "te lo dije"
Looks amazing! Will need to try
Thank you for the great recipe and your happyness!😍👍🏼🍀
everything you guys bakes just makes me happy!
It's a bit early here in Los Angeles and I wake up every Thursday morning waiting for the upload of your videos. It's SUCH a great way to launch into 'weekend mode'.
The happy dance at the end is what sealed it!! I’m making it right awayy
Thank you for making this recipe. It's difficult to find a good recipe with 500g of cream chease. It's hard to adjust the measurement according to what's available in the market. I will also use the same brand of cream cheese. Can't wait to bake and taste this delicious cake♥️
I've made baked cheesecakes before but they always sank a bit and cracked and everything, so this is why I stayed with the non-baked cheesecakes. BUT I'm in love with the taste of baked ones, this is why I was so happy when I saw your recipe, and I had to give it a try.
It's perfect! I did everything like you said, and it came out perfectly, the texture, the taste, everything! :) Thank you so much for the amazing recipe! :)
Thanks Gemma that was really nice.
This is perfection, I even as a child adored New York Cheesecake even if it was a mass produced generic con of the original. I just enjoyed it so much. Now I want to make it myself more than anything.
Sally is amazing doing the a wonderful job with cupcake Jemma channel ...... We're Missing Jemma alot on her channel
ive made this cheesecake countless times and it really is the BEST cheesecake EVERRR!!! pls try it :) its never cracked for me and even if it did it would remain the prettiest
Hello, I had a question. Do you bake it at 175C Fan or 175C without fan? With fan would technically increase the temp by another 20 degrees or so right? Thank you 😊
OMG! Sally Look Amazing!!! I will Try for sure.
I'm jealous of Sally's arm muscles! I could mix for about 30 seconds and my arms would be sore 😩😩 she made it look so easy 😂
HAHAHA thanks! But....my hands can't hold on to things for long though anymore....too much piping and squeezing / getting old...!
Mine too 🤣 after 15 seconds I need to swap arms 😫🤣🤣🤣
On my 3rd cake now since Christmas, it's amazing, whole family love it 😀 thanks
Sally I really appreciate how you give explanation why you do that or add that, like the additional yolk and why not use an electric mixer. I usually just follow the recipe 😋
It looks so delicious. I have been craving for a cheesecake lately and I wanted to try your basque burnt cheesecake. Now it's gonna be two in one ( Newyork basque cheesecake) will try this one very soon. Thank you Sally. Extend my regards to Jemma 😘
BTW you didn't say how much water to put, can't see inside really when you are pouring. I'm guessing halfway off the foil👍
Yes half way for the water :)
I’ve made this twice and about to make a third one , it’s so delicious ❤
Made this cheesecake a couple of days ago and it came out immaculate! One tip that I can suggest for a smoother texture, is to pick up your bowl with the ready mixture before adding it into the tin, and let the bowl drop on the counter. Pick it up a bit, let it drop and do that a few times. That way you will get rid of any air bubbles.
That looks perfect! She is so beautiful
I’m from Brooklyn NY, my mom made a delicious cheesecake. She would put the spring form pan bottom on with the bead side facing down you had it facing up. Mom’s way makes it easy to slide the cake knife under the slice! Faster cheesecake access👍
That's how I do it too. 😊
The lip is supposed to be down. If you put the lip up, you get an indentation in your cake, and it's harder to clean. It doesn't really matter either way, though. Pretty pointless advice.
@@AnneALias you replying to my comment is really pointless.