16 oz cheesecake recipe

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The Best Technique for Classic Cheesecake | Tips for a Light and Creamy Recipe | Kitchen Conundrums

hey everybody thomas joseph here now,today we are tackling cheesecake,everybody's favorite it's sweet creamy,rich and a classic favorite,but there are so many things that can go,wrong with this dessert well today i'm,going to share with you all of the,tricks and tips you need to have a,perfect cheesecake,so let's get started with the crust now,this is a twist on the classic graham,cracker crust so i'm going to take 15,graham crackers here and crumble them up,into a food processor now if you didn't,want to do the classic graham cracker,crust you don't have to you can use,other cookies,that you like those vanilla wafers those,are really nice they're chocolate wafers,which would give you a really great kind,of crumbly sandy crust here,even your favorite store-bought cookies,like if you like those bisque off,cookies those are a really delicious,kind of spicy,version of this crust and to this i'm,going to add a third of a cup of dark,brown sugar now usually we use,granulated sugar but i think this really,helps it offers a lot of really great,flavor and also brown sugar,it has molasses in it which adds a,little bit of moisture to your crust so,this is going to be a nice sturdy crust,which will help in slicing the,cheesecake now to this i'm going to add,a twist and that is lemon zest so i need,a teaspoon of lemon zest here and this,just adds wonderful flavor it helps to,cut through the richness of the,cheesecake even a little bit of lime,zest would be really fantastic it plays,nicely with the wonderful rich,cheesecake filling,a little bit of orange zest so this is,going right into the bowl of the food,processor along with those crackers,and i need about a teaspoon of lemon,zest and that is probably the entire,grind of this small lemon if you have a,bigger lemon you might not need to zest,the whole thing,so right in,and then a little bit of salt this is a,half a teaspoon of coarse kosher salt we,always use kosher salt in the test,kitchens here at martha stewart living,so when you're making these recipes make,sure you're using kosher salt if not if,you only have that finer table salt or a,fine sea salt you actually need to use,less salt in general so just be careful,of that so i'm going to pulse this,together,until it's kind of coarse crumbs and,then i'm going to add some melted butter,all right so this looks good and now i'm,going to add six tablespoons of unsalted,butter that has been melted and cooled,slightly,right in,and the butter is gonna help bring this,crust together the consistency is gonna,be around like a wet sand we'd like to,say and this will press nicely into the,base of our springform baking pan so,again pulse this together until it's,nicely combined,and you can see it's not super wet it,doesn't pull together like a dough but,you should be able to squeeze the crust,together and it should stay in a nice,clump and this will press nicely into,the base of the baking pan,so i'm using a springform pan today and,what's really nice about this is the,collar of the pan is very easy to remove,so then you'll be able to get your,cheesecake out now one important tip,that i want to share with you all is,when you put the base of the pan in you,want to make sure that it's inverted,that it's flipped over most people will,put the base of the pan in like this,with the lip up but this makes it more,difficult when you're trying to remove,the cheesecake from the baking pan and,this bottom kind of dish it makes it,really difficult because then you have,to go kind of in and under as opposed to,having a nice flat surface where you,could just slide your cheesecake right,off onto a serving platter so make sure,you put it together properly and it's,very easy to do so,just like that,and now,put all of your graham cracker crumbs,right into the center of the pan and,we're gonna press this out to the edges,and you can do this with your hands if,you'd like,i really think that a measuring cup is,super helpful here because it helps to,flatten the crumbs out into a nice even,layer and we're also going to work this,crust up along the sides of the pan so,that it creates,a nice edge which will help to hold all,of the wonderful cheesecake fillings so,spread this out in a nice even layer to,start it might look like a lot of graham,cracker crumbs but we're really going to,compress these down,and then using a nice measuring cup i,have a quarter cup measure here you're,just going to press,around the base of the pan building up a,wall an edge that will go halfway up the,pan and i didn't mention this before but,this is a nine inch spring form pan so,spring form pans come in different sizes,but typically they're either nine inch,or 10 inch if you only have a 10 inch at,home you can work with that,it will probably just take a little bit,less time in the oven baking because,it's a thinner layer of cheesecake,batter so,this is looking pretty good here,so right into that preheated oven 350,degrees for 12 to 15 minutes,all right so our graham cracker c

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Light and Creamy Cheesecake Recipe

Light and Creamy Cheesecake Recipe

if you're tired of dense flavorless,cheesecakes or have no idea how to bake,one at home with a perfectly smooth top,then you're gonna love this video hey,i'm john canel and you're watching,preppy kitchen where i teach you how to,make delicious homemade dishes to share,with your family and friends today we're,making this amazing cloud-like,confection that is so easy and just,beyond delicious let's get started first,off we're making a super easy graham,cracker crust and if you don't have,graham crackers around you can basically,use any cookie like oreos,sure digestive biscuits yes everything,works all cookies,really okay i'm just gonna,give this a chop,i'm gonna use about 16 to 18 of these,crackers it's kind of up to you how,thick do you want the crust on a cup of,toasted pecans and always toast your,pecans it is so important to use toasted,nuts when you bake it makes a huge,difference they're very fragrant,one quarter cup of granulated sugar you,can lower this if you want like you,don't have to use any sugar if you're,using some sweet cookies but graham,crackers are just kind of like a little,sweet alright so we're going to pulse,this up,and you want to have you know fine,crumbs basically once you have a nice,crumbly mixture we're going to drizzle,in some melted butter go for about five,tablespoons you can kind of eyeball it,though the butter is a binding agent so,if you don't need more you don't have to,add it but if your mixture is dry,add a little bit more,all right so take a little bit of the,mixture,with your spoon,and if you can,push it together and it forms a little,ball,you know that's about that's about right,i don't need to add more butter to this,but you could if you love butter,it smells really nice,and by the by you don't have to use a,food processor you could just crunch,these up in a bag chop the pecans really,finely and then mix with melted butter,by hand,in you go,okay let's even it out and we're going,to use,you can use a cup you can use a tall,glass,just,move it out towards the edges,and the key is to get it up on get it up,high don't worry about the bottom,because the bottom is easy to fix,if you want to press the sides in get a,nice vertical glass and,just press press press press press if it,spills over a bit just use your thumb as,a guide to hold it down,my crust is almost ready but the last,part is you're going to go one more time,around the edge and this time you're,going to press the top down with your,thumb a little bit more to help compact,it otherwise it'll be really crummy on,top which is fine but you'll get crumbs,on the top of your cake,don't call me crazy but,from past experience this helps this is,going to go into the oven at 350 for,just under 10 minutes you'll smell it,you'll see a little bit of a golden edge,and it's ready to come out that's all,that has to happen so don't overcook it,and if you're super paranoid and,forgetful just toss it into the fridge,and skip the bake,better than a burnt crust,for the filling you will need a la mrs,crocum and you can write a comment if,you know who that is and love her too,we're going to need,four and a half packages or 36 ounces of,cream cheese so,that's the four ounces,package after package and this is,totally,and completely room temperature cream,cheese if you're using cold cream cheese,it is much more likely to be kind of,lumpy and just not mix in totally for,your cheesecake and a cheesecake,without cracks,is a cheesecake with a com with a,completely homogeneous filling so,be careful,all right let's give this a little whip,see how nice that is,all right i'm going to add in,one and three quarter cups of sugar now,you can reduce the sugar a bit if you,want,you could totally take out half a cup,but the cheesecake is very tangy and the,sugar is nice balance,and this is a big cheesecake,okay,so not at all done but i'm gonna scrape,the bowl down because there's a lot of,unmixed nonsense on the side and then,just let this whip up until it is,completely mixed in,okay,mix it up,now is as good a time as any to add in,half a teaspoon of salt,a little bit more balance,all right let's take a look at this,what is this,creamy delicious nonsense over here well,this is cream cheese and sugar mixed in,nicely we're ready for our next step i'm,just going to just address the bottom of,the bowl and make sure there's no little,lumps hiding in here this spatula is,going to look crazy so i'm just warning,you it's not going to get any better,it's a big batch,if cream cheese and sugar is your jam,check out my how to make cream cheese,frosting video it goes so well on carrot,cakes hummingbird cakes chocolate cakes,every kind of everything right into your,mouth okay,all mixed up nice and smooth and now,it's time for three quarters of a cup of,sour cream this stuff is so good and,is one of my favorite things to eat i,get a lot of questions no i mean i don't,eat it by the spoonful but it's really,good in things and as a as a condiment,as well,there's a lot of q

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EASY 5 Minute MINI CHEESECAKES | Cheesecake bites 2 WAYS !

EASY 5 Minute MINI CHEESECAKES | Cheesecake bites 2 WAYS !

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No Bake Pineapple Cheesecake Recipe by Fine Art of Cooking 美味菠萝芝士蛋糕, 无需烘烤

No Bake Pineapple Cheesecake Recipe by Fine Art of Cooking 美味菠萝芝士蛋糕, 无需烘烤

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HOW TO MAKE HOMEMADE CHEESECAKE(ready-made pie crust)

HOW TO MAKE HOMEMADE CHEESECAKE(ready-made pie crust)

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Amazing Blueberry Cheesecake Recipe

Amazing Blueberry Cheesecake Recipe

hey i'm john cannell and today on preppy,kitchen we're making an amazing,blueberry cheesecake so let's get,started first off we need one and a half,cups or 180 grams of crushed graham,crackers,that's 12 crackers,i like to crush my own but you can,totally use the pre-crushed ones and you,can use almost any cookie for this so if,you love like speculos cookies,have at it even like lemon shortbread,cookies,it'll work too,once your graham crackers are all,crushed,pop them into a big bowl,then we're going to give this a little,bit of sugar just two tablespoons,mix that sugar in and we're going to add,five tablespoons or 70 grams of melted,butter,just move it along as you drizzle the,butter in this will give you a nice even,coverage it's not going to be like dough,but if you squeeze it together with,force it'll hold that's what we're,looking for grab an item springform pan,and optional is this a little spritz,of baking spray so things release easily,just a little bit every sunday my family,would have dinner together with our,grandparents my mom would often bring a,blueberry cheesecake so i have very fond,core memories of helping her make it in,the kitchen as a child and it tasting,delicious i'm using a flat bottomed,glass and i'm just going to press this,out,i want like a thin layer on the bottom,and a thin layer on the side you can,have your crust come all the way up or,halfway if it's totally up to you i'm,gonna go almost all the way up use that,glass and just press press press,this looks really nice we're going to,pop this into the fridge chill for about,half an hour and,we're going to get that oven to 325 but,i want to show you how the racks should,be positioned one rack all the way at,the bottom one in the middle,and we're gonna set this to 325. it's,time to mix things up and i have two,eight ounce packages of cream cheese,that's 457 grams but it's very soft so i,popped this into the microwave and,softened it up just like i would butter,because if you've ever had a lumpy,cheesecake it's because the cream cheese,was too cold it just couldn't get,whipped up and nice and smooth take a,look at the texture it's just,smooth,cream cheese very soft now pop that into,the bowl of your mixer i'm using a stand,mixer today you could definitely use a,hand mixer to make this too,i'm using a paddle attachment because i,don't want to beat too much air into the,cheesecake,if your cheesecake is full of little,bubbles those bubbles expand in the oven,and,it ends up getting cracked,cream that up for just a minute that's,looking great i'm going to add three,quarters of a cup or 150 grams of,granulated sugar in now,i'm going to mix this on medium high for,about two minutes until it is creamy and,that sugar has had a chance to dissolve,a bit in the cream cheese you'll see the,difference in texture,while that mixes i'm cracking three room,temperature eggs into a bowl just so,they're at the ready and i can make sure,there's no shells,i have to show you the difference now,look at this,it is silky smooth it's time for one,half of a cup of room temperature sour,cream sour cream's going to give you,like some nice tang to balance the,flavors out and it's so,creamy it really gives you a lighter,just mouth feel mix it in on low-ish for,about a minute just until it's combined,that looks great i'm gonna add my eggs,in one at a time,let it mix in and after the second egg,it is definitely time for a scrape down,our batter is just getting looser and,freer it's so creamy and amazing back to,mixing add the last egg in,this looks great i'm gonna add in one,and a half teaspoons of vanilla,and then to give this just a little bit,more structure,i'm gonna add flour in specifically two,tablespoons i like to sprinkle it in as,opposed to dumping it you don't wanna,add a big clump of flour in because,chances are it'll stay clumpy it's just,nice and,smooth i will scrape the bowl down one,last time and let it mix on low while i,get my star ingredient the blueberries,if you saw my garden tour you know that,we have a big veggie garden in the back,and this year it's even larger and we,have blueberry bushes which i'm so,excited about we just planted them and,they're actually yielding a bunch but,not enough to make this cheesecake and,recipe develop it and everything else,these blueberries came from the farmer's,market they are so plump and delicious,if you don't have fresh blueberries,around you can totally use frozen ones,for this cheesecake just pop them in,frozen and you'll add in a few more like,a few more minutes for the big time i,want one cup of blueberries here i am so,excited for my blueberry bushes i was,always a little bit jealous that my mom,has hers and her garden just walks,through and picks fresh blueberries all,the time she's in la so she gets to do,that all year round basically but in the,summer,and spring i'll have some blueberries of,my own okay those blueberries go right,into the batter and this time i'm not,going to use the mixer i will gentl

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CREAM CHEESE OREO COOKIES & CREAM MILK TEA: RECIPES FOR 16 & 22OZ

CREAM CHEESE OREO COOKIES & CREAM MILK TEA: RECIPES FOR 16 & 22OZ

hello everyone today,we are going to make a delicious treat,we are going to make milk tea,and with cream cheese and with oreo so i,couldn't decide what the name will be,but it's going to be,cream cheese oreo cookies and cream milk,tea,now you can name it whatever you like,for me,today because it is really really hot i,would like my base to be,milk tea if you would like it to be a,little bit more premium you can make the,base as just fresh milk,the recipe would be quite the same for,their ingredients we are going to use,crushed oreo we are going to use my milk,syrup once again a combination of,condensed milk and evaporated milk,and we are going to use my homemade,cream cheese,for the tea i am using my regular,taiwanese black tea,and to brew it i use the electric mocha,part for those that do not,yet know how to use the electric mocha,pot to brew your tea please check out,the video link above,i'm going to show you that in another,video but for today i would like to,focus on this delicious drink,two delicious treats one is 22 ounces,cup,and the other is 16 ounces cup let's,start with our,16 ounces cup for 16 ounces i need 150,ml of,tea,and 45 ml or 1.5 ounce of milk syrup,so that's your 16 ounce cup milk tea,ready,let's prepare our 22 ounces cup and then,we are going to assemble them together,now i have another batch here for the 22,ounces,i need 6 ounces or 180 ml,of my mouth of my brew tea,this is quite a strong brewed tea,because i use the electric mocha pot,2 ounces of milk syrup,and there is your 22 ounces milk tea,now it's time to assemble our drink i'm,going to start with the 16 ounces and,what i'm going to do here,just to make it a bit more messy i'm,going to use my cream cheese,and paint the walls of my cup,so i'm just going to aim for a little,bit of a swirl here,there you go swirly messy cup,and then i'm just going to add a little,bit,of my oreo bits so,just around the cup,once again to make it a bit more messy,and,really taste like oreo milk tea so,instead of,mixing your oreo bits with your melty,decorate the cup with it and now i'm,going to put my eyes here,for the eyes i don't want to fill it to,the top because i'm going to,leave some space for my cream cheese,chopping let's do our,22 ounces cup once again i am going to,use a spoon,and put a swirl around the cup,be generous this is going to be a,premium treat,and once again i am going to sprinkle,some oreo bits around the cup,and it is looking yum,let's put our lipstick ice,and we are ready to pour our drink into,our cups,let's start with the 22 ounces,there you go i have space for my cream,cheese topping,and for the 16 ounces,see how easy it is to make this,delicious treats,it is a bit messy i think too messy but,anyway,let's try you will note that i have,reduced the milk syrup for this drink,because i'm putting a lot of cream,cheese and also the oreo is quite sweet,so make sure,you balance that when you adjust your,recipe,that is absolutely refreshing,the tea is very strong i love this blend,and also the taste of the oreo is the,real oreo,not what you get from like powdered or,your best so this one,if you really want to try this and give,a perfect treat use real oreo,or crushed oreo and the cream cheese is,absolutely delicious,creamy salty sweet,i can't wait to have this all let's see,the other one i mean this is similar,recipe of course but,just to make sure i got the balance,right for 16 and 22.,this is just about i would say about 75,sweetness level if you would like to be,a bit sweeter you can,increase the amount of milk syrup that,you use or you can even put a little bit,of sugar syrup,but for me this is just perfect there,you go two delicious treats i called,cream cheese oreo cookies and cream milk,tea i know it's a very long name if you,can think of a shorter name,that would describe these two drinks do,let me know leave some comments below,don't forget to click that subscribe,button below for more of this video,tutorials,like comment and share the love in the,meantime,stay safe as always thank you for,watching ciao for now

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Amazing Mini Cheesecakes Recipe

Amazing Mini Cheesecakes Recipe

have you been searching for the perfect,party food that you can secretly hoard,to yourself and gorge on when no one's,looking mini cheesecake recipe coming up,on preppy kitchen where i john canel,teach you how to make delicious homemade,dishes to share with your family and,friends these snacks are gonna hop right,into your mouth and they cook up in a,flash so let's get started we're,starting off with the crust and i'll be,using graham crackers and toasted pecans,but you could use any cookie that you,enjoy it could be literally any cookie,they all work 16 graham crackers,half a cup of toasted pecans toasting,really makes a big difference the nuts,it makes them more aromatic and just all,around more delicious quarter cup of,sugar and yes you can kind of like,reduce or even omit this if you want,half a teaspoon of cinnamon this is,optional too really this is like any,crust you want to do pulse plus pulse,okay,i'm gonna open this up and drizzle some,butter in so i have four tablespoons of,butter but you can always add a little,bit more if you need it's really just a,binding agent,so pulse that up,now i'm going to drizzle on the rest,if you don't have a food processor just,mince the nuts like really,and then crush the cookies or the graham,crackers in a plastic bag and mix with,butter in a bowl it's really easy you,don't have to use this but it's just so,efficient except for the dishes part you,have to clean this now,it'll taste,delicious all right this gets set aside,until we need it see in a bit,i'm adding one pound or 16 ounces of,room temperature cream cheese right into,the bowl of my stand mixer if you don't,have a stand mixer go ahead and just use,a big bowl with electric hand mixer,beater things we're gonna whip this up,and let it go for like three or four,minutes,just beat it you want it nice and smooth,a little bit of mixing later and this is,nice and creamy perfectly smooth ready,for the sugar and salt i'm going to toss,the salt in there no one cares but the,sugar,i'm going to add this on like low and,just let it cascade in there,just mix it up let it get really nice,smooth,fluffy incorporated,you'll see the change in texture pretty,quickly,now that the sugar is nicely,incorporated i can add in the sour cream,just pop it in right here,you know i love a quarter cup of sour,cream but this time it's a third of a,cup,um someone suggested that would be like,one of my,apron catchphrases i loved,quarter cup of salad,all right so mix that in and while it's,mixing,we'll divide some eggs,one egg,so here,so i need to have two egg yolks now but,it just so happens that right after this,i'm making another recipe and it needs,egg whites so i'm gonna reserve,carefully these whites and use them,shortly gonna wash my hands but,you mix,well that goes feel free to add in a,splash of vanilla it's a healthy,teaspoon,this is looking good but what i will do,is scrape the bowl down because there's,all sorts of unmixed nonsense at the,bottom here which i do not appreciate,i'm gonna let this mix,and while it's mixing i'll find some cup,cake papers because i need some,this is well mixed,don't go crazy one final stir,let's start assembling so before we,assemble everything and pop this into,the oven i want to say this makes a big,batch of mini cheesecakes however here's,the deal if you're making them why not,make more for later and keep them in the,freezer these are the best,thing to have in your freezer for like,an anytime treat trust and believe,spooning like a generous tablespoon of,the crust although,it could be a stingy tablespoon too it's,really just kind of give the cheesecake,some definition from the bottom some,people love the crust and some people,are like not into it at all and my mom,will sometimes make this with no crust,at all,wild and crazy,all right once the first batch is ready,use like a shot glass or anything kind,of small and flat,to press the edge down,and if you're going to get kind of antsy,about the edge you know you might want,to like,flick it down so it doesn't crawl up the,sides if you want to see more of the,cheesecake on the side i don't know if,that's you you can let me know in the,comments if,if you're that you're that person,it's always neat to learn about people,from the comments they leave because,like i might think that i go like double,virgo crazy on things but,like for some people doesn't even,scratch the surface and for others it's,way too much,okay tampa tampa tampa and now we're,gonna spoon the cheesecake mixture into,this,situation here try and be neat i'm using,an ice cream scoop and these guys will,puff up and deflate it leaves you a nice,well inside for either like a cherry,fruit filling,oh blueberry fruit filling if you want,to make that from scratch it's amazing,that's why i grew up eating or you can,just pile it high with whipped cream and,top with fresh berries which is what i,often like to do,these are super dangerous to have around,the house because they are like so,snackable you al

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