Desert - How to Make Cheesecake Recipe [Episode 107]

Welcome to the channel and introduction to the cheesecake recipe.

Warm up 1/2 cup (125 milliliters) of heavy whipping cream or evaporated milk on the stove.

In a bowl, combine 1/2 cup (120 grams) of granulated sugar and 120 grams of brown sugar.

Add 2 tablespoons (28 grams) of all-purpose flour to the sugar mixture.

Add 2 teaspoons (9.86 milliliters) of vanilla extract and 1 teaspoon (4.93 milliliters) of almond extract to the mixture.

Prepare a 9-inch (23 centimeters) springform pan with nonstick cooking spray and place it in a larger pan without grease for the water bath.

Crush 30 Oreo cookies in a blender, removing the frosting from the center.

Combine the cookie crumbs with 1/4 cup (57 grams) of brown sugar and 2 tablespoons (28.35 grams) of melted butter.

Mix the cookie crumbs, sugar, and melted butter until well combined.

Press the cookie mixture into the bottom of the springform pan to form the crust.

Using a stand mixer, hand mixer, or fork, mix the cream cheese with the sugar, vanilla extract, almond extract, and all-purpose flour until well blended.

Slowly pour the warmed heavy whipping cream into the cream cheese mixture while mixing.

Add the eggs one at a time, blending until the mixture is creamy.

Pour the cheesecake mixture over the crust in the springform pan.

Boil about 2 cups of water and pour it into the larger pan to create a water bath.

Bake the cheesecake at 320 degrees Fahrenheit (160 degrees Celsius) for about 90 minutes.

Check the cheesecake for doneness by inserting a butter knife into the center; it should come out clean.

Let the cheesecake cool for about an hour before serving, or refrigerate overnight for better results.

Decorate the cheesecake with whipping cream and caramel sauce before serving.

Equipment Needed

Allergens