Professional Baker Teaches You How To Make CHEESECAKE!

Chef Anna Olson takes you step by step through her amazing New York cheesecake recipe.

This makes a 1 9-inch cheesecake.

CRUST INGREDIENTS
- 1 cup (225 g) graham cracker crumbs
- 2 Tbsp (25 g) sugar
- ¼ cup (60 g) unsalted butter, melted, plus extra for greasing the pan

CHEESECAKE INGREDIENTS:
- 4 pkg 250 gram packages of cream cheese, at room temperature
- 1 1/4 cup + 2 Tbsp (275 g) sugar
- 3 Tbsp (22 g) cornstarch
- 2 tsp (10 ml) vanilla extract
- 2 tsp (4 g) finely grated lemon zest
- 3 large whole eggs
- 1 large egg yolk
- 1 ½ cup (375 ml) sour cream (not low-fat), divided
- 2 tsp (10 ml) lemon juice

CRUST DIRECTIONS:
1. Preheat the oven to 350ºF (176 C).

2. For the crust, stir the graham crumbs, sugar and melted butter until evenly combined and press this into the bottom of an ungreased 9-inch springform pan.

3. Bake this for 10 minutes, then cool. Brush the sides of the pan with a little melted butter.

CHEESECAKE RIRECTIONS:
1. For the cheesecake, increase the oven temperature to 400ºF (205 C).

2. Beat the cream cheese until light and fluffy. Add the 1 ¼ cups of sugar a little at a time, and scraping the sides and bottom of the bowl often.

3. Beat in the cornstarch, vanilla and lemon zest.

4. Beat in the eggs one at a time, on a lower speed, and scraping after each addition, then beat in the yolk.

5. Still on low speed, beat in ¾ cup of sour cream. Scrape this over the cooled crust.

6. Bake the cheesecake for 10 minutes at 400ºF (205 C) and then reduce the oven temperature to 225ºF (107 C) and bake for 25 more minutes. Turn off the oven, and leave the cheesecake in for an hour, cracking the oven door after 30 minutes. While the cheesecake is baking, prepare the sour cream layer.

7. Stir the remaining ¾ cup of sour cream with the remaining 2 Tbsp of sugar and the lemon juice. Spread this over the top of the cheesecake as soon as it has come out of the oven.

8. Allow the cheesecake to cool completely to room temperature, then carefully run a spatula around the outside of the cheesecake to loosen it from the pan, then chill the cheesecake for at least 6 hours before slicing and serving. The cheesecake will keep, refrigerated, for up to 4 days.

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[blackky]

I'm constantly amazed by her kitchen. Like, she has an entire DRAWER full of sugar!?

[marka]

I have made this recipe a few times now with a few little changes.

Reaction from one of my friends who likes thick and pasty cheese cake - "Please sir may I have some more" - 3 slices later I had to stop him. I serve it with fresh made whipped cream, a bit of chopped up fresh mint and fresh chopped strawberries.

I use a whisk in my mixer instead of a paddle. This helps incorporate the ingredients better. I add the sour cream closer to the start which helps smooth out the cream cheese and I make darn sure the cream cheese is at room temp. I didn't do that once and it came out crappy using the paddle.

I hold back some granulated sugar and corn starch and add some powered sugar instead. Important to dig out that cream cheese at the sides of the mixing bowl and at the bottom - I can't stress that enough; this is why I add the sour cream more towards the start, it helps mix the cream cheese better because I am using the whisk instead of the paddle.

I also found that most people who eat my cheesecake like more of the crust so I add more crackers than the recipe calls for.

So far following the instructions in this video my cheesecake has not cracked at the top; not a big deal with me if it does anyway as the fresh whipped cream and fresh strawberries covers it.

[karritessa]

I got mesmerised and didn't hear my oven beeping. Dinners over cooked but now I know how to cook a damn good cheesecake...

[lm]

I made this cheesecake recently and it was perfection. The only thing I changed was the baking time. I baked it for an extra 45 minutes at 225 because of the reviews I read where people ended up with a raw cheesecake but with the added time it was very delicious and not burnt or raw.

[ViolettaGrosheva]

I like how professional she is! Kind of reminds me of Gordon Ramsey's cooking show as well, when she speaks with that passion in her voice. That cheesecake looks very beautiful!!

[canndo]

I made this yesterday and left out the vanilla (by mistake) and it still was sooo good! I would say this is the best cheesecake I’ve ever made and I’ve made a few, trying to find one that matched what I wanted in one. I will say I panicked when I took it out of the oven and it jiggled more than I thought it did in the video. I waited the 6 hrs and it set up perfectly. Thank you for sharing this wonderful recipe. I’ve found my “once in a lifetime” cheesecake!

[garcia]

I like how organized your kitchen is, especially how you store the dry ingredients in shelves.

[SG-jvzi]

My favorite dessert has always been cheesecake... Not that stuff filled with fruit, chocolate, Carmel, peanut butter... Just plain delicious perfect cheesecake with buttery graham cracker crust...

This is the best I've ever had. And now at family gatherings or events with friends they all crave my 😉 cheesecake.

Thank you Anna💕

[ohyum]

Recipe ingredients and guide have been added to the video description.
Click on 'Show more' in the description box.

[isaacerrypagogo]

My baking skills have improved tenfold over the last year because of the advice and tips you give on your videos! Thank you so much for sharing your gift and knowledge with us Anna

[edwinnegron]

I just wanted to thank you for the easy instructions for this cheesecake!!! I made it for Easter and it was a HIT. Just about all of it was devoured. I will definitely make it again for an occasion.

[haji]

I made this cheesecake on Sunday. Hands down this is the best NY CC I’ve ever made and had the pleasure of eating. It was velvety and very rich. I did add some lemon extract which gave it a hint of lemon. Amazing cheesecake. Thanks for your recipe.

[kyonkyonteba]

I baked this today and I revised the recipe a bit. The cream cheese I could find was only 225 g, so I reduced the sugar to 1 cup and 2 tbsp. For the baking time and temperature, I baked it for 10 minutes at 400 and I reduced the temperature to 275 (since my oven doesn't have less than 275) and I baked it for 45 minutes. Turn off the oven and leave the cheesecake sitting in the oven for an hour and crack the oven door after 30 minutes. I put a layer of blueberry jam on top of my cheesecake and it looks gorgeous. Even though my cheesecake cracked a little bit the blueberry jam saved the day. Don't worry about cracks, remember that you can cover them up with something delicious to go with your cheesecake. I really loved the recipe :D

[mayonnaiseeee]

Holy moly this is the best cheesecake recipe I’ve seen. It incorporates all the other tips I’ve seen in various comments and videos about making cheesecake. Don’t over beat when starting to add the eggs, using sour cream and lemon zest, using cornstarch to give it some body, don’t even need a water bath if you treat it right, etc. Love it, thank you so much.

[the_pamperedthepamperedpr]

This turned out so amazing!! Like Everyone has said, I had to adjust the baking instructions. I'm going to make this again, this time leaving it bake on 225 for 45 minutes before I even check it. I also enjoy a little more crust.

Other than that, it's absolutely divine! Thanks for sharing!

[pamelamorris]

This is my MIL's exact recipe that I use now & is in her church cookbook from 1961, & is the most winning cheese cake recipe to this day. She taught me how to make it, my kid's knew how to make it before they were out of elementary school & make it also today.

[tinah.]

definitely subscribing, I like how clear and precise you are but still fun.

[trishreed]

I just served this to 8 members of my family and it was a MASSIVE BIG WIN! Everyone loved it. Thanks for the great recipe and excellent instruction.

[yvzpabico]

it's my first time to see baking of cheesecake without water bath, it's less hassle especially for beginners and those without roasting pan like me.

[runincool]

This recipe showed up as a suggestion last week. It just so happens that I have to make a lemon cheesecake next weekend for a birthday. While the ingredients were all normal for a New York style cheesecake, I was skeptical about the cooking time. Since mine always come out of the oven with a golden top and this one was so beautifully cheesecake yellow I decided to try it. I didn’t change a thing. WOW, I was so happy when it turned out just like the video showed that it would. Just to be sure, I made another one with a homemade mixed berry swirl. A little soft in the center but still set. In the last two days I’ve had seven pieces of cheesecake. The rest is going to work with me today. Not only will I be making this one for the birthday, this is now my cheesecake baking method. I’ve been a culinary school graduate professional pastry chef for over 30 years and I’m rarely impressed by what I find on YouTube. Thank you for sharing.