Light and Creamy Cheesecake Recipe

If you're tired of dense, flavorless

cheesecake

s or have no idea how to bake one at home with a perfectly smooth top, then you'll love this video. Hi, I'm John Canel and you're watching Preppy Kitchen, where I show you how to make it. To prepare delicious homemade dishes to share with your family and friends, today we are making this incredible cloud-shaped sweet that is very easy and simply delicious. Let's start first. We're making a super easy graham cracker crust and if not. I don't have any graham crackers on hand, you can basically use any cookie like Oreos, sure, digestive crackers, yeah, it all works, all the crackers are great.

I'm going to give it a cut. I'm going to use between 16 and 18 of these cookies. It depends on how thick you want the crust to be on a cup of toasted nuts and do you always toast the nuts? It is very important to use toasted nuts when you bake, it makes a big difference, they are very fragrant. A quarter cup of granulated sugar can reduce this. if you want, you don't have to use sugar if you're using some sweet crackers, but graham crackers are like a little bit sweet, okay, so we're going to press this and you want you to know, okay. crumbs basically, once you have a nice crumbly mixture, we're going to drizzle in some melted butter, use about five tablespoons, you can eyeball them, although 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 more, that's fine, so take a little bit of the mixture with your spoon and if you can get it together and it forms a little ball, you know, that's the right thing to do.

You don't need to add more butter to this, but if you love butter, it smells really good and by the way, you don't have to use a food processor, you can just crush them in a bag, chop the nuts very finely and then mix. with melted butter by hand, okay, let's pair it up and let's use, you can use a mug, you can use a tall glass, just move it to the edges and the key is to lift it, lift it. tall don't worry about the bottom because the bottom is easy to fix if you want to press the sides get a nice upright glass and just press press press press press if it spills a little just use your thumb as a guide to hold it down my crust is almost done, but the last part is you're going to go around the edge one more time and this time you're going to press the top down a little bit more with your thumb to help compact it otherwise.

It will be very crispy on top, which is fine, but you will get crumbs on the top of the cake. Don't call me crazy, but from past experience this helps. This will go in the oven at 350 for just under 10 minutes. You'll smell it, see a golden brown edge and it'll be ready to go, that's all that has to happen so don't overcook it and if you're super paranoid and forgetful just throw it in the fridge and skip the baking better than a burnt crust for the filling you will need Mrs. Crocum and you can write a comment if you know who she is and you love her too we are 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 total and completely cream cheese at room temperature.

If you use cold cream cheese, it is much more likely to be lumpy and not fully blend into your

cheesecake

and a cheesecake without cracks is a corn cheesecake with a completely homogeneous filling so be careful, okay, Let's beat it a little, let's see how delicious it is, okay, I'm going to add a cup and three quarters of sugar, now you can reduce the sugar a little. if you want you can scoop out half a cup but the cheesecake is very tangy and the sugar has a good balance and this is a big cheesecake okay it's not quite ready but I'm going to scrape the bowl because there's a lot of it unmixed dough. nonsense aside and then just let this mix until it's completely mixed, okay, mix it in now is a good time to add half a teaspoon of salt, a little more balance, okay, let's take a look at this.

What is this

creamy

, delicious nonsense here? Well, this is cream cheese and sugar mixed well. We are ready for the next step. I'm just going to tackle the bottom of the bowl and make sure there aren't any little lumps hiding in here. the spatula will look crazy so just warning you it won't get any better it's a big batch if your jam is cream cheese and sugar check out my video on how to make cream cheese frosting it goes great with carrot cakes hummingbird. cakes chocolate cakes all kinds of everything right in your mouth, okay, all mixed up nice and smooth and now it's time for three quarters of a cup of sour cream, this is so good and it's one of my favorite things to eat.

No questions, I mean I don't eat it by the spoonful, but it is very good in some things and also as a condiment. I get a lot of questions about substitutions and if you are using this for most cakes, you can use a full fat yogurt, a little tangier but very similar moisture content, now is the time to mix it together with two tsp. or even a little more of a good vanilla extract. Okay, this looks delicious. Now I'm going to start sprinkling it. a little bit of flour just a little bit to bring it together how much you ask for three tablespoons it's not good to have lumps of flour so you want to add it gradually, nice and slow, is it fully mixed?

No, we have to scrape the bowl one more time, but This is really good, there are no lumps and the flour is mixing well. What will help is our last or our last component, which is the eggs, we can mix again and add the eggs and the yolks one at a time instantly. it becomes much silkier it's amazing glossier loosens the texture is very nice okay last yolk that's a lot of cheesecake dough because we're making a big cheesecake this is the consistency you want smooth wonderful loose shiny dough last mix come on take your crust and let's fill it.

I'm ready to pour my silky smooth batter into my prepared crust. Look at this, what are these clouds in the sky? No, it's a giant cheesecake, so you can fill it pretty high, it's not going to rise. If you have extra dough and I like a little extra dough, I can use it to make delicious cheesecake cupcakes, this will all even out itself in the oven so don't go crazy. I was just being me. I'm going to bake this on a baking sheet so I don't have to worry about grabbing the pie and handling it, it's not going to drip or anything, but it's a lot easier to get it in and out and not mess up the crust. the surface, believe me, I've been there, this goes in the oven at 350 for just 10 minutes and we'll turn it down to 300 and bake for 40 more minutes, it'll wobble a little in the middle. puffed well in the oven 350. you can top your cake with some berries, you can top it with dollops of whipped cream and more berries or if you want to go a really quick and easy route that looks incredibly beautiful and tastes pretty good too. filled with canned cherries at your supermarket, some brands are quite good, so just pour a little on top and enjoy.

If you like this

recipe

, check out my Easy Cakes Playlist, tons of delicious and easy cakes to de

light

your taste buds, speaking of which, it's time to grab a bite to eat. look at that texture it's like clouds that's so good they're like

light

and fluffy clouds that just melt in your mouth and covered with whipped cream there's nothing that can be better if you like my videos hit the like button and subscribe and I'll see you in the next video