I love this cheesecake recipe. I use the base for all the cheesecakes Ive ever made... Cranberry, pecan pie, cinnamon apple, caramel apple, coffee, s'mores... Such a good, rich, creamy awesome cheesecake.
@@TatyanasEverydayFood I'm watching "Baking Impossible" on Netflix and someone just made an Italian cheesecake... Could I use this same recipe by subbing ricotta for cream cheese?
I would say to not pre-bake the crust :)) I usually do not when I make similar recipes. Do not worry :)) the crust will stay together when the whole cheesecake is baked. Hope that is helpful!
Oh, no! Sorry about that! Hmm, did it over-bake a bit? Where is your oven rack, middle or closer to the top? Make sure the cake isn't too close to the heating element
+Hyderabadi Legends Toronto (HYLG) It's called a waterbath. The water adds moisture while the cheesecake is baking and improves the baking process so you're less likely to get cracks. You will get the beautiful, flat top on your cheesecake, too :)
I have a problem on the texture of my cheesecake. Everytime it is done, my crust is always becomes so hard. And then the center of my cheesecake lowers every time it cools down. :( 😭😭😭 what should i do?
To make a level cheesecake, I recommend always using a water bath! The moisture will help keep the cake level. Also, make sure you're not baking at too high of a temperature.
Use a 10 inch pan, not 9. Not sure if it’s because of how much air it called to whipped into it (at least 15 minutes beating) or what, but it overflowed, and even though I didn’t use all the batter, which I really hate wasting so am going to try to make a small cheesecake with the leftovers, it still looks terrible because it rose SO much. Plus it’s taking over 2 hours to cook. It’s my own fault for trusting a dessert recipe where the chef doesn’t know to use a pinch of salt, which I added (no, that would not cause the cake to grow exponentially, its not a leavening agent). If they don’t know that, they probably aren’t with their salt, no pun intended. I hope this comment helps prevent someone else’s Christmas dessert from being ruined in the future.
Hi! Sorry the cheesecake recipe didn't turn out well for you. I'm really not sure how you ended up with so much batter! Did you use a flat beater attachment on your mixer? Make sure you're not using a whisk. As you can see in my video, the batter didn't even reach the edge of my pan. This is a very basic cheesecake recipe that I use with a variety of fillings and flavorings.
I made this for my mothers birthday and everybody loved it. Thanks for sharing Tatiana.
Wonderful! so glad everyone enjoyed the cake! :)
I tried this recipe, reduced half of your sugar. And result was PERFECT to me and my family. Thank you so much for your delicious and detail recipe
+Hanh Hoa Duong Awesome!! :) So glad you enjoyed it!
I love this cheesecake recipe. I use the base for all the cheesecakes Ive ever made... Cranberry, pecan pie, cinnamon apple, caramel apple, coffee, s'mores... Such a good, rich, creamy awesome cheesecake.
I'm so happy you enjoy it! :) I love this as a base, too!
@@TatyanasEverydayFood I'm watching "Baking Impossible" on Netflix and someone just made an Italian cheesecake... Could I use this same recipe by subbing ricotta for cream cheese?
@@mrST0GGY_is_sigma I usually like to do a 1 to 1 ratio with ricotta cheese. The texture is a little different. Enjoy! :)
Oh Lord super special lady you are!!!! Everyday I am preparing one of your recipes. Thank you so much.
You are so kind! I'm so glad you enjoy my recipes! :)
I’ve made this today and it was a hit! Thank you for your wonderful and delicious recipe Tatyana! More power xx
That's wonderful! So glad to hear that it was a hit! :)
I love watching your videos!! So inspiring & you make it look easy!!
The cake is so simple and cute and the steps r clear!
Such a beautiful cheesecake Tatyana! Love the top decoration!
+One Kitchen - A Thousand Ideas Thank you! :)
Just Perfect :) I think I will include this delicious cheesecake in my list of cakes & pies to give as presents to some of my family members :) Thanks
You always make the most beautiful cake ever! It looks so delicious 😋
+Estiee C Thank you for watching :)
Last video before I sleep, perfect way to end my day 💖
Thank you for this beautiful recipe. I sure will tey it.
Wow that looks amazing.
That looks soo delicious❤️
hi tatyana can i please ask you for an easy choclate swiss roll recepie thanks
When you are baking the cheesecake do you add more water to the pan once the water evaporates
Yes! :) Although I usually don't have, I do check after an hour and add more if needed
It looks so delicious 👌👌
Thank you so much!
Tatiana, what can I substitute the sour cream with? There is no sour cream in south america(;Thanks
Hi! you can also add regular cream or plain yogurt
Great recipes and love your desserts!! Is it possible to do this recipe with strawberry jelly?
+Joyce Roberts Yes! Strawberry would also taste great, so would raspberry!
Some melted white chocolate in the cream cheese mixture would be amazing
l love all your recipes but this takes it to the top LOVE IT GREAT!!!!!!
Hugs Alli
+awesomeskylineally Thank you! :)
Is the water cold, warm or hot (when you pour it into the baking tin)?
I typically use warm water, heats up quicker :)
Your hair is so beautiful!
Great video can I use pineapple or any type of fruit in this cream cheese and do the same process as this video. Tyvm
I think that would work, too. I know this would work well with blueberry, raspberry and strawberry! :)
TatyanasEverydayFood. When adding the water in the pan. Is the water is cold or hot. Again tyvm.
I usually add warm water :)
That looks wonderful and the top looks very effective. Can you please do a banana cheesecake ?
+FitAnge S Thank you! :) Oh, I will have to try one!
can you do a scone because i love scones lol 😃😃😄😃😄😃😄
Could I use a different type of cookie for the crust?
Yes! A cream filled cookie such as white oreos will also work well!
@@TatyanasEverydayFood would ginger snaps work?
@@lizziebeefree Yes! :) I love using ginger snaps!
nice.. love the video well there all great..
How do u remove the cheese cake from the cake mould? Did u use a mould with a removable base?
+Jacinthia Fu Yes!! Make sure to use a spring form pan, which has a ring and base that come apart.
Delicious ☺
can you make this with canned oranges instead of cranberry sauce? I would like to make that for Chinese New Year ☺
+Iryna Zhylyak Just make sure to drain all liquid out of them first! :)
great video love it!🍰🌼👏😹
Hi, do I have to bake the crust before or after putting the filling?
I would say to not pre-bake the crust :))
I usually do not when I make similar recipes. Do not worry :)) the crust will stay together when the whole cheesecake is baked.
Hope that is helpful!
+Фелипе Силва No, you do not have to pre-bake the crust for this cheesecake :)
+TatyanasEverydayFood Thank you :)
great recepies!!! you got a new susbscriber! 😊😊😊
Welcome to my channel! :)
mmmm cake
+Greg's Kitchen g'day Grego
Have baked this cake yesterday but it was slightly brown on top. Baked at 150c. Can you advise why? Tks.
Oh, no! Sorry about that! Hmm, did it over-bake a bit? Where is your oven rack, middle or closer to the top? Make sure the cake isn't too close to the heating element
it was baked at oven middle rack. Probably my oven is too hot. Eventhough is bit brown the cake is delicious! Tks Tatyanas.
Is this recipe in writing? I have no sound but would love to make this cheesecake.
+Valerie Jennings Yes, I always include the link to my recipes in the video description
nice video tatyana :*
Hello. Everytime I've ever attempted a water bath my crust always gets soggy. Does anyone have any suggestions?
+Joie Delavie Make sure to double wrap the pan with foil!! Even triple wrap if you think there might be a tear to avoid any leaks :)
is there any substitution for the creemcheese ?
+Menna Saeed Unfortunately, this cheesecake can only be made with cream cheese
U can easily make cream cheese at home....lots of videos on TH-cam :)
Beautiful Hunny, Happy Holidays ♡♥♡♥♡♥♡♥♡♥♡♥
why do you add the water into the roasting pan and cheesecake when baking it
+Hyderabadi Legends Toronto (HYLG) It's called a waterbath. The water adds moisture while the cheesecake is baking and improves the baking process so you're less likely to get cracks. You will get the beautiful, flat top on your cheesecake, too :)
going to make this in a few hours but using half the amount of sugar. what do you think?
+Iryna Zhylyak This cheesecake is not very sweet. I think 1/2 cup would be too little, maybe try 3/4 cup
+TatyanasEverydayFood It's already made. I used less then 1 cup. I forgot how much lol. It tastes awesome.
here cant find cranberry.can i replace with fresh blueberry???
You can try this blueberry, raspberry or strawberry, too :)
I have a problem on the texture of my cheesecake. Everytime it is done, my crust is always becomes so hard. And then the center of my cheesecake lowers every time it cools down. :( 😭😭😭 what should i do?
To make a level cheesecake, I recommend always using a water bath! The moisture will help keep the cake level. Also, make sure you're not baking at too high of a temperature.
привет если ты знаешь русский язык помоги мне, как выпекать чизкейк скажи пожалуйста, при какой температуре.
Вам нужно будет выпекать чизкейк в 300F в течение 2-х часов . Затем оставьте чизкейк полностью остыть
+TatyanasEverydayFood спасибо огромное у вас самые красивые торты из всех что я видела. :3
Maybe I'll try it with raspberries ＆ blueberries instead (since cranberrries are impossible to get where I live… )
+Vampires Cauldron Raspberries would be amazing in this cheesecake! :)
🍰😍
🎂🍒🍓❄⛄
Use a 10 inch pan, not 9. Not sure if it’s because of how much air it called to whipped into it (at least 15 minutes beating) or what, but it overflowed, and even though I didn’t use all the batter, which I really hate wasting so am going to try to make a small cheesecake with the leftovers, it still looks terrible because it rose SO much. Plus it’s taking over 2 hours to cook. It’s my own fault for trusting a dessert recipe where the chef doesn’t know to use a pinch of salt, which I added (no, that would not cause the cake to grow exponentially, its not a leavening agent). If they don’t know that, they probably aren’t with their salt, no pun intended. I hope this comment helps prevent someone else’s Christmas dessert from being ruined in the future.
Hi! Sorry the cheesecake recipe didn't turn out well for you. I'm really not sure how you ended up with so much batter! Did you use a flat beater attachment on your mixer? Make sure you're not using a whisk. As you can see in my video, the batter didn't even reach the edge of my pan. This is a very basic cheesecake recipe that I use with a variety of fillings and flavorings.
Did you guys see that it's the first time that she used the paddle hook attachment 😯😯😯😯😯
lol yea, I rarely use it! I love using the whisk attachment for most recipes :)
as beautiful as u 😀
Hi Tatiana. Ove noticed that you use a lot of food coloring in your deserts. Have you looked at the negative effects of these on our bodies?
+Aliona Olaru I try use a high-quality food coloring for my recipes. The food coloring is always optional :)