How to make the Perfect Cheesecake - Tips, Tricks and an amazing Recipe

Have you ever wanted to make the PERFECT cheesecake? Look no further, I'm sharing all my tips and tricks for the perfect cheesecake with NO CRACKING! This recipe creates a dense and creamy cheesecake everyone will love! ashleemarie.com/dense-creamy-cheesecake-recipe/
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DENSE AND CREAMY CHEESECAKE
printable recipe - ashleemarie.com/dense-creamy-cheesecake-recipe/
0:19 Crust
1 1/4 C Vanilla wafer crumbs
1 Tbsp sugar
6 Tbsp unsalted butter, melted
½ C ground gingersnaps (optional)
Preheat the oven to 375
mix all the crust ingredients and toss lightly with fork until well blended.
Press firmly into the bottom of a 10 inch spring form pan.
Bake on the bottom rack until crisp and golden, abut 15 min.
Let cool.
3:43 Cheesecake Filling
3 lbs Cream cheese softened
1 ½ C sugar
2 tsp vanilla
3 whole large eggs (room temp)
2 large egg yolks (room temp)
1 Tbsp lemon juice (optional)
Reduce oven to 300 and place baking dish full of hot water on the bottom rack to create moisture (leave this in while baking).
Beat cheese sugar and vanilla with electric mixer on med until light and fluffy, about 30-60 sec.
Scrape the bowl, beat 45 sec more - make sure it's smooth with no chunks.
Lightly whisk the eggs and yolks together and add to cream cheese mixture (with the lemon juice).
Mix on low speed until they are incorporated and the batter is velvety, about 30 sec, scrape the bowl and mix 10 sec more - do NOT overbeat.
Pour the filling over crust, bake on the center rack until golden, about 1 1/4 hours +.
When you open the rack and shift the pan the center will jiggle a little, but not too much. This is the trick to learn, you might slightly undercook (not bad) or slightly overcook (okay) the first time as you get used to this style.
Just the center 4-5 inches will jiggle and not like soup, like a loose jello jigglers.
If you want the topping add it now.
Turn the oven off and crack open the door and let the cake cool then refrigerate overnight, cheesecake tastes better after a day or two in the fridge.
7:33 Topping (optional)
1 1/2 C sour cream
2 Tbsp sugar
2 tsp vanilla
Mix all the ingredients
Pour over the warm cake and lightly spread the topping
Return to oven for 5 min cool completely and refrigerate.

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ASHLEE MARIE CAKES is all about from scratch recipes, cake decorating tutorials and fun themed foods. I believe anyone can be a chef with the right tips and tricks. I love creating delicious food at home and enjoy sharing my recipes with you. I'm self taught and if I can do it you can do it

MORE CHEESECAKE RECIPES FROM ASHLEE MARIE
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salted caramel ashleemarie.com/salted-caramel-cheesecake-recip…
peanut butter cup ashleemarie.com/chocolate-peanut-butter-cup-che…
pistachio with coconut macaroon crust ashleemarie.com/pistachio-cheesecake-with-cocon…

KITCHEN EQUIPMENT
Bosch Universal Mixer amzn.to/210Eyra
Bosch Bowl Scraper amzn.to/210EwQd
Oven Thermometer amzn.to/1TEmKl6
Magic whisk amzn.to/1KRCpMS

ABOUT ASHLEE MARIE
I'm a self taught home chef and cake decorator. I've been blogging for 9 years and what I love more than cooking and baking is teaching. I hope that my videos help you learn to make dishes and desserts you've always dreamed of making

CONTACT ME - I'd love to work with you
[email protected]

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HERES IS THE FILMING EQUIPMENT I USE
Nikon D610 (camera A front shots) amzn.to/1TBRiFE
Nikon 50mm f/1.8G Lens amzn.to/1SP6hMe
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Manfrotto 420B combi-boom stand amzn.to/1oZrVAR
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Tabletop (white grey wood) ikea.com/us/en/catalog/products/50251350/#/0024…

AND THE PRODUCTION EQUIPMENT I USE
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Lynda.com courses
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