[2 - 2] hey what's up fortunately for you guys
[2 - 3] I've spent the last week making pretty
[3 - 5] much every possible cheesecake related
[5 - 8] mistake I burnt some I undercooked some
[8 - 10] I cracked like three or four in a row
[10 - 12] and somehow I got two cheesecakes
[12 - 14] completely water logged all of that pain
[14 - 16] though has produced some great results
[16 - 17] and now I've got a recipe that's super
[17 - 20] simple easy to produce and so much
[20 - 21] better than something that you can buy
[21 - 23] to get started I'm going to grab my food
[23 - 24] processor into the bowl of that I'll
[24 - 26] measure three eight packs of graham
[26 - 28] crackers or about 375 G if you want to
[28 - 30] sub in another pleasureless cookie
[30 - 32] cracker type thing I'd say vanilla wafer
[32 - 34] or animal crackers would also work well
[34 - 37] next thing is 110 G of walnuts I gave
[37 - 38] these ones a light toasting in a medium
[38 - 40] heat oven for about 15 minutes but you
[40 - 42] could skip these if you were willing to
[42 - 44] sacrifice some nuttiness I'm not behind
[44 - 47] nuts comes 40 g of sugar 3 G of salt and
[47 - 48] now to bring a little bit more rigidity
[48 - 50] and structure to this otherwise very
[50 - 52] crumbly crust I'm going to add in 30 G
[52 - 54] of allpurpose flour now I'll spin
[54 - 55] everything up until it's well broken
[55 - 58] down because overly coarse crumbs lead
[58 - 60] to a mixture that's very difficult to
[60 - 61] press into a proper crust once the
[61 - 63] crackers and nuts are broken down into a
[63 - 65] Sandy texture like this I'll grab 170 G
[65 - 67] or about a stick and a half of melted
[67 - 69] butter and then I'll slowly drizzle that
[69 - 70] into the food processor while it's
[70 - 72] spinning once all the butter is in I'll
[72 - 73] come back and stir and scrape to get
[73 - 75] things more evenly combined the butter
[75 - 77] tends to sit on the bottom of the food
[77 - 78] processor and the crumbs on top don't
[78 - 80] get as saturated this way so I'll pulse
[81 - 82] this one more time after scraping and
[82 - 84] stirring things together and there we go
[84 - 87] now to verify this is useful crust dust
[87 - 89] I'll give it a hard squeeze to see if it
[89 - 91] can be compressed fully and this looks
[91 - 93] good but if yours crumbles apart instead
[93 - 94] add more butter now to shape this into a
[94 - 97] usable crust I'll grab my 9-in spring
[97 - 99] form pan and by the way this vessel is
[99 - 101] non-negotiable in my mind because
[101 - 102] without a spring form getting clean
[102 - 104] slices of Cheesecake is going to be
[104 - 105] nearly impossible now I'm going to lay
[105 - 107] in a round of parchment paper next
[107 - 109] that's mainly to keep the spring form
[109 - 110] from getting scratched when I cut the
[110 - 112] cake and then I'll butter or pan spray
[112 - 114] the inside as a caution against sticking
[114 - 116] now I'm going to layer in just over half
[116 - 117] of my graham crackers you can eyeball it
[118 - 119] I'd say about 60% needs to go into the
[119 - 122] pan you'll see what the other 40% is for
[122 - 123] in just a second next I'm going to grab
[123 - 125] a flat bottom glass specifically one
[125 - 127] that has nice straight sides like this
[127 - 129] the right angle on the bottom of a glass
[129 - 131] like this is ideal for pressing a clean
[131 - 133] interior Edge into a two-sided crust to
[133 - 135] do that I'll push this glass into the
[135 - 137] crumbs until I've reached the parchment
[137 - 138] paper and then I'll work to spread that
[138 - 140] crackery sand all the way to the sides
[140 - 143] of the pan as evenly as I can once I got
[143 - 144] a rough ring of crumbs pushed against
[144 - 146] the side I'll start to press that firmly
[146 - 148] into the side of the pan all the way
[148 - 150] around this sideward pressure of the
[150 - 152] glass is going to push the crumbs up the
[152 - 154] side towards the edge and eventually
[154 - 155] it'll hit the top once it's up there I
[155 - 157] like to use my thumb to press downwards
[157 - 158] on the edge to get it even more
[158 - 160] compressed once I've got the crust
[160 - 162] pushed into a very tight tall ring with
[162 - 164] an even firm Edge all the way around the
[164 - 166] top I'm going to drop the other 40% of
[166 - 167] the crumbs into the Pan behind that I'll
[167 - 169] spread the crumbs evenly from edge to
[169 - 171] edge with a spoon and depthwise here
[171 - 173] before mashing it down I'd say I'm just
[173 - 174] above half of an inch this stuff should
[174 - 176] compress by just about half then I'll
[176 - 178] come back with my glass to press those
[178 - 180] crumbs down while also reinforcing the
[180 - 182] sides if you wanted to skip the extra
[182 - 183] work of doing a two-sided crust like I
[184 - 186] am you could just have the crust recipe
[186 - 188] and make a bottom only cheesecake I've
[188 - 190] done that before and it's cool but
[190 - 192] aesthetically the double crust looks
[192 - 194] amazing and it provides about double the
[194 - 196] amount of crust now to avoid a common
[196 - 198] Pitfall with cheesecake crust I'm going
[198 - 200] to parbake this one before we add the
[200 - 202] filling if we skip this step the
[202 - 203] moisture from the Custer would never
[204 - 205] allow the crust to dehydrate and get
[205 - 209] fully crisp this goes into my 350f 175c
[209 - 211] oven bake for 10 minutes while this
[211 - 213] bakes I'm going to get my cream cheese
[213 - 214] custard sorted out for that I'll grab my
[214 - 216] stand mixer and in the bowl of that at
[216 - 219] 900 G or four blocks of room temperature
[219 - 220] cream cheese and I mean it on the
[220 - 222] temperature too this stuff needs to be
[222 - 225] aggressively room temp otherwise it
[225 - 227] really can't be mixed into a creamy
[227 - 229] lumpless custard next in is my secret
[229 - 231] ingredient to take this cake Pro and
[231 - 234] that's 8 oz or 225 g of goats cheese
[234 - 236] subbing cream cheese if you're not a
[236 - 239] goat girl like me next I'll add in 240 G
[239 - 241] of sugar yes that's quite a bit less
[241 - 244] than most recipes that I've seen online
[244 - 246] but less sugar allows us to perceive
[246 - 247] more of the natural acidity from the
[247 - 250] cream and goat cheeses then in goes 5 gr
[250 - 252] of salt and then 30 gr of cornstarch the
[252 - 254] cornstarch helps make a more stable
[254 - 257] custard that is less likely to crack
[257 - 258] theoretically now the paddle attachment
[258 - 259] goes on and I'll spin this cheese
[259 - 262] together on medium speed after 30
[262 - 263] seconds of spinning I'm going to come
[263 - 265] back and scrape down the sides this step
[265 - 267] is very important because we want the
[267 - 270] cheese custard to be as homogeneous as L
[270 - 271] possible and the sides of the bowl love
[271 - 273] to keep things from mixing together okay
[273 - 275] I'll spin that for about one more minute
[275 - 277] and my crust timer is going off so I'll
[277 - 279] head back to the oven and I'll pull that
[279 - 281] out so we can get it cooling down and
[281 - 283] man I'm really excited about this form
[283 - 285] factor there's going to be so much crust
[285 - 287] per bite it's going to be sick back at
[287 - 289] the mixer once the goat and cream
[289 - 291] cheeses are well combined and creamed up
[291 - 292] with the sugar and starch I'm going to
[292 - 295] add 125 G of sour cream the zest of a
[295 - 296] whole lemon I just hit that with my
[296 - 298] microplane to zest it and then I ran my
[298 - 299] knife through it so the zest wouldn't
[300 - 302] stand out texturally in the final cake
[302 - 303] the add acidity from the sour cream and
[303 - 306] the fresh citrusy Aroma here really wake
[306 - 308] up the flavors in that cream cheese
[308 - 310] behind this s comes 5 G of vanilla
[310 - 311] extract and then the paddle attachment
[311 - 313] goes back on and I'll mix this together
[313 - 315] for about another minute or so before I
[315 - 316] add what's next I'm going to give the
[316 - 318] paddle itself and the sides of the bowl
[318 - 320] one more scrape down and then I'll grab
[320 - 323] five large eggs and two egg yolks now
[323 - 324] with the mixer spinning on medium speed
[324 - 326] I'm going to drizzle in one egg at a
[326 - 328] time I'll let that first one get fully
[328 - 330] Incorporated and then I'll drop in the
[330 - 331] next one I'll mention that now that we
[331 - 332] have egg whites in the bowl we need to
[333 - 335] be really careful about how much we mix
[335 - 336] this those eggs are going to want to
[336 - 338] trap air into the custard and that's not
[338 - 340] ideal for cheesecake more air means more
[340 - 342] suling in the oven and that higher rise
[342 - 344] means a higher chance of collapse and
[344 - 346] eventually crackage once all these eggs
[346 - 348] are in I'm going to spin for no longer
[348 - 350] than is necessary to fully combine
[350 - 352] everything I didn't film this step but
[352 - 353] make sure to scrape this down at least
[353 - 355] one more time when finished we should
[355 - 358] have a very silky creamy 100%
[358 - 360] homogeneous custard and that looks
[360 - 361] perfect now I'm going to drizzle this
[362 - 364] into my fully cooled two-sided crust
[364 - 366] again if you wanted to go single crust
[366 - 367] go while just make a half batch of the
[368 - 369] crumbs and a full batch of the custard
[369 - 371] now this custard should fill the shell
[371 - 373] just about all the way to the top and
[373 - 375] once it's fully loaded I'm going to load
[375 - 377] this cake into my oven to bake at 325f
[377 - 380] 160c for one full hour after 1 hour of
[380 - 382] baking at 325f I'll come back and check
[382 - 384] the dness of this cheesecake when I give
[384 - 386] it a little shake like this you can see
[386 - 387] that the middle is just a little bit
[387 - 389] soft and a little bit jiggly maybe 4 in
[389 - 390] across for now I'm going to close my
[391 - 393] oven door and turn off the oven and let
[393 - 394] this cake coast and cool down for
[394 - 397] another 45 minutes if you're wondering
[397 - 399] hey Bri what about a water bath a lot of
[399 - 400] people say that that's the only way to
[400 - 403] keep a cheesecake from cracking well I
[403 - 405] tried that two different times and the
[405 - 409] result was cracked like really deeply
[409 - 411] cracked I tried to cook one less I tried
[411 - 413] to cook one more both in a water bath
[413 - 415] and both cracked I know it's weird but
[415 - 417] in my house a water bath just does not
[417 - 420] provide the proper results so I don't
[420 - 421] endorse it it's added complexity and I
[421 - 423] really don't think you need to do it
[423 - 424] especially if you're doing a two-sided
[424 - 426] crust that extra layer of gram crackers
[426 - 428] insulates the custard and helps prevent
[428 - 430] large temperature swings once it's baked
[430 - 431] the large shift in temperature is
[432 - 433] actually what mainly causes cracking in
[433 - 435] cheesecakes so that's why we leave the
[435 - 437] cake in the oven to slowly set up and
[437 - 440] cool gently after 1 hour of baking and
[440 - 443] 45 minutes of door closed cool down time
[443 - 445] this cheese cake is ready to pull out
[445 - 446] from here I'm going to let the cake
[446 - 447] fully chill to room temperature and then
[447 - 449] I'll eventually move it to the fridge
[449 - 451] tented with foil this cheesecake needs
[451 - 453] at least 10 hours before you want to eat
[453 - 456] it preferably like 24 it takes a really
[456 - 458] long time to become cutable so while
[458 - 459] that cools I'm going to quickly make the
[459 - 461] fruit topping for this cake for me the
[461 - 464] absolute classic and only choice is
[464 - 465] cherries I'm not a huge fan of the
[465 - 467] syrupy stuff that you can get canned at
[467 - 468] the grocery store so I'm going to make
[468 - 470] my own version and it only takes about
[470 - 471] 10 minutes to do that I'm going to start
[471 - 473] with 12 ounces or about 350 Gams of
[473 - 476] Frozen dark cherries these are a huge
[476 - 477] asset in my opinion I didn't know that
[477 - 479] you could buy Frozen dark cherries until
[479 - 481] recently but they're prep pitted
[481 - 483] unsweetened and ready to rip now into a
[483 - 484] 10-in non-stick pan I'm going to add all
[484 - 487] of my cherries again about 350 G and
[487 - 489] then a strong pinch of salt 150 gam of
[489 - 491] sugar and then I'll grab a whole lemon
[491 - 492] I'll rip off its zest just like I did
[492 - 494] for my cheesecake and then I'll juice
[494 - 496] both halves and in that goes once
[496 - 497] everything's combined I'll move this pan
[497 - 499] over to the stove and drop it down over
[499 - 501] high heat since there's so much moisture
[501 - 503] in this pan we don't have to worry about
[503 - 505] the 500f speed limit on non-stick pans
[506 - 507] the natural EV VAP here is going to keep
[507 - 510] the temperature well in the low 300s
[510 - 511] once everything stirred up I'll boil
[511 - 514] this hard for 5 to 6 minutes or until
[514 - 516] the sugar turns to syrup and reduces to
[516 - 518] the point that it's bubbling huge like
[518 - 520] this if we cook this Beyond 5 to 6
[520 - 521] minutes the sugar temperature would
[521 - 523] start to rise pretty rapidly and
[523 - 525] eventually become caramel right now
[525 - 526] we're looking to go well below the
[527 - 529] softball candy stage of sugar the
[529 - 531] temperature here is between 223 and 226
[531 - 532] that's going to be the perfect
[532 - 535] temperature for a dark gooey fresh
[535 - 536] tasting Cherry sauce now I'll take this
[536 - 538] off the heat and move it over to a bolt
[538 - 540] to cool it down disclaimer don't get
[540 - 542] this stuff on your skin because Hot
[542 - 545] Sugar stores heat way more effectively
[545 - 547] than hot water and it will stay hot on
[547 - 549] your skin for way longer I once spilled
[549 - 551] an entire gallon of boiling syrup on my
[551 - 553] feet at the restaurant and I was super
[553 - 555] bummed when all of the skin came off of
[555 - 558] my feet once this is slightly cooled I'm
[558 - 559] going to move it over to the fridge to
[559 - 562] fully cool for at least 2 hours the next
[562 - 563] day it's time to check back on our
[563 - 565] cheesecake and Cherry sauce as you can
[565 - 567] see overnight the cherries have set up
[567 - 569] into a gooey sauce that's thick but not
[569 - 570] Gloppy and it's going to bring the
[570 - 572] perfect amount of tart fruity contrast
[572 - 575] to the rich creamy cake the cake itself
[575 - 576] is fully set up in the middle if it was
[576 - 578] underbake you'd be able to put your
[578 - 579] finger through it and it would be more
[579 - 581] pudding like this feels great now to
[581 - 582] serve I'm going to gently release the
[582 - 584] spring form and then use a cake spatula
[584 - 585] or something like it to carefully go
[586 - 587] around the outside to make sure nothing
[587 - 591] is stuck I'll lift the form and wow that
[591 - 594] is a Regal looking cake made of cheese
[594 - 597] the crust is perfectly set and the edges
[597 - 599] well they're as nice and clean as a
[599 - 601] crumbly graham cracker crust would
[601 - 602] potentially allow to cut this I'll grab
[602 - 604] a high-sided container filled with warm
[604 - 606] water and then I'll dip a heavy- handled
[606 - 608] chef's knife into that for whatever
[608 - 610] reason my usual thin bony knife that I
[610 - 611] like to use for cake just doesn't cut
[611 - 613] through cheesy custard as well and the
[613 - 615] wet heavy blade here really helps that
[616 - 617] knife get through the thick brittle
[617 - 619] bottom crust with authority I'll dip the
[619 - 621] blade in between slices to keep the
[621 - 622] piece from getting crumb covered and
[622 - 624] smeared up and once I've got a perfect
[624 - 626] clean Little Slice of Cheesecake I'm
[626 - 628] going to lay it down on a plate and then
[628 - 629] top it with some stewed tarte cherries
[629 - 633] and their bright lemony fruit sauce and
[633 - 636] uh yeah that looks pretty dope that only
[636 - 637] does this two-sided crust provide a lot
[637 - 640] more crunch per slice but it also makes
[640 - 642] this cake aesthetically really beautiful
[642 - 645] flavorize the crust is Toasty crispy
[645 - 648] nutty and salty the cheese custard is
[648 - 650] super light but unbelievably decadent
[650 - 652] and strikes a super clean balance
[652 - 654] between sugar and acidity like I said
[654 - 655] there's a lot of really good
[656 - 657] over-the-counter cheesecakes out there
[657 - 660] and I set out to make something special
[660 - 661] and I really think this is I hope you
[661 - 666] try it soon let's eat this thing