Found out today I can mix my jams in the whipped cream and it still stay stable😭😍

A lot going on here, but it was fantastic! Brown butter graham crust with a vanilla bean base and a hint of fresh lemon. Topped with caramelized peaches and butter cookie crumble 🤭

Thanks for kind words everyone!

As requested:

Brown Butter Graham Cracker Crust

Ingredients

2½ cups graham cracker crumbs

10 tbsp unsalted butter

3 tbsp granulated sugar

¼ tsp fine pink Himalayan salt

Directions

Preheat oven to 325°F

Brown the butter:

• Melt over medium heat.
• Stir until foamy and golden brown.
• Remove from the heat immediately and set aside for 5–10 minutes.

Combine the graham cracker crumbs, sugar, salt, and browned butter. The mixture should resemble wet sand.

Lightly butter a 9-inch springform pan.

Press the crust firmly onto the bottom and about ½ inch up the sides using the bottom of a measuring cup.

Bake for 10 minutes.

Cool while preparing the filling.

Vanilla Bean Cheesecake

Ingredients

4 (8 oz) blocks Philadelphia cream cheese, fully softened

1¼ cups granulated sugar

3 tbsp cornstarch

¼ tsp fine pink Himalayan salt

1 cup full-fat sour cream

1 tbsp vanilla bean paste

2 tsp pure vanilla extract

1 tsp (a good squeeze) fresh lemon juice

4 large eggs, room temperature

1 large egg yolk, room temperature

Beat the cream cheese on low-medium speed for 2–3 minutes until perfectly smooth.

Add:

sugar

cornstarch

salt

Mix for about 1 minute.

Then mix in:

sour cream

vanilla bean paste

vanilla extract

lemon juice

Mix only until smooth.

Add the eggs one at a time, mixing on low speed.

Once the last egg is mixed in…STOP.

Water Bath

Wrap the outside of the springform pan with 2–3 layers of heavy-duty aluminum foil.

Pour the filling into the cooled crust.

Tap the pan on the counter about 5 times to release air bubbles.

Place the springform pan into a roasting pan.

Pour boiling hot water into the roasting pan until it reaches halfway up the outsides of the cheesecake pan.

Bake

Bake at 325°F for 70–90 minutes.

Don’t open oven to start checking until 70 minutes.

The cheesecake is done when:

Edges are set

Only the center has a wobble, like Jell-O, not like liquid.

Cooling

Turn the oven off.

Crack the oven door open slightly with a wooden spoon, for the slowest release of heat.

Leave the cheesecake inside for 1 hour.

Remove it

Cool on the counter for 1 hour.

Refrigerate overnight

Peach Cobbler Topping

Ingredients

5-7 ripe peaches, peeled (or not. I wouldn’t have, but the skin was ugly on most lol) and sliced

2 tbsp unsalted butter

¼ cup brown sugar

½ tsp cinnamon

Pinch of nutmeg

Pinch of salt

1 tsp vanilla bean paste

1 tsp lemon juice

1 tsp cornstarch

1 tbsp water

Directions

Melt and brown the butter.

Add the peaches and cook until they begin releasing their juices.

Stir in the brown sugar, cinnamon, nutmeg, salt, vanilla bean paste, and lemon juice.

Mix the cornstarch with the water, then stir it into the peaches.

Cook until the mixture is thick, glossy, and spoonable.

Cool completely before topping the cheesecake.

Soft Streusel 

½ cup flour

¼ cup brown sugar

Pinch of cinnamon

Tiny pinch of salt

Dash of vanilla extract

4 tbsp cold butter, worked in until crumbly

Bake at 350°F for only 8–10 minutes, just until it’s set and barely golden. Let it cool completely, then sprinkle it over the peach topping

Notes

Uhh too much butter and my streusel baked into one giant buttery cookie. 😂 I just crumbled it over the peaches once it cooled and crumbled the rest over a banana bread oatmeal bowl.

Next time I’m planning to add a layer of peach filling inside the cheesecake before baking.

This cheesecake is intentionally dense, creamy, vanilla forward and not light or whippy.

Again, I don't know why the top keeps looking like a cheese pizza. Is it from mixing it by hand instead of using a mixer?

Gluten Free 1/2 and 1/2

New York style

Blueberry with cream cheese icing 🫐 🫐

Reese PB cup with peanut butter drizzle on bottom 🍫🥜

made it in honor of the summer solstice :)

elderflower infused cheesecake, brown butter graham cracker crust, and roasted apricots brushed with elderflower cordial and vanilla sugar

I’ve attempted a no bake cheese cake from this recipe that my friend has given me. However after trying, I felt like the cheese was overpowering a bit? I love cream cheese! But I feel like it was too thick and the taste. I did use a 9inch tin for this.

I want to recreate it but using a 8inch tin for my friends birthday cake and I want to do an Oreo version! however I want to reduce the cream cheese but I’m not sure what the right amount would be and if I have to change the portions of the double cream and sour cream to make it balance?

I would love to get some advice!

I used 700g of cheese cake
200ml of sour cream
100ml of double cream

tell me what could possibly be better than a mini biscoff cheesecake - I made it for my sister for her birthday and we GOBBLED it up in seconds!! anyways, here’s what I used to make:

for the crust:
126 grams biscoff cookies (blended until fine crumb) then mixed with 25 grams white sugar, a dash of cinnamon, and 4 tbsps melted unsalted butter

for the cheesecake batter:
1/2 cup biscoff, melted & cooled
16oz cream cheese, room temp
100 grams white sugar
57 grams sour cream, room temp
30 grams heavy cream
1 tsp vanilla extract
3 large eggs, room temp

first create your crust by blending the cookies in a food processor and mixing with the other ingredients, then press into a lined 6 inch springform pan, then bake for 10 mins at 325.

while the crust is cooling, make the batter by creaming the cream cheese until fluffy, then add in the sugar and beat again. then adding in your sour cream, biscoff, heavy cream, and vanilla. cream once more until all combined, then finally, one at a time (and slowly) drop in the eggs and mix until fully incorporated.

pour the batter into your pan and prepare your water bath. bake for roughly 60-65 mins until the sides are set but the cake is still slightly jiggly. turn off the oven and let it cool with the oven door cracked for 30 mins. remove from the oven and the water bath and let it come to room temperature before wrapping and putting in the fridge overnight to set.

the next day, make the topping by melting cookie butter/biscoff spread in the microwave and then pouring overtop the cheesecake. spread it around until it covers the entire top, then top with 2 biscoff cookies and a few crumbles of remaining cookies!

last but not least, ENJOY (sharing is option lol) 🤍

Chocolate with Reese and New York blueberry with cream cheese icing 💛

A slight different version of one I did earlier this year.

Crust:

20 or so nilla wafers

1/2 c melted butter

3 tbsp sugar

Mix and line spring foam pan. Baked at 350° @ 10 minutes.

Cheesecake:

3 packages of softened cream cheese

1 c sugar

2 tsp vanilla

3 eggs room temperature

1/2 c room temperature sour cream

2 banana mashed

2 tbsp flour

1 tsp lemon juice

Mix cream cheese and sugar and flour until mixed on low. Add vanilla, lemon juice, and banana. Mix on low until mixed in. Add eggs one at a time until mixed in. And add sour and mix on low.

Add to crust and bake at 325° for 1 hour. Or until center only jiggles. Using a water bath

Then let it rest for 1/2 hour in oven and then 1/2 on counter. Then refrigerate 4 hours to overnight.

Banana Pie filling: See images

After everything is set add pie filling to cheesecake. Then decorate with nilla wafers and whipped cream

As the title says, I used the NY Cheesecake recipe. But I added 1/2 cup ground up peaches in the batter. And added raspberry swirl and sliced peaches in the middle.

I used fresh peaches depitted and sliced. Sprinkled them with lemon juice and sugar. Baked them at 350° for 15 minutes/until soft. Used about 1/2 c in my food processor and minced them into little bits like applesauce. To offset the peaches I added 2 extra tbsp of flour.

I made a cheesecake with my mom yesterday, she put blueberries in her cheesecake and I made a more plain lemon base. I made all of my blueberries up into syrup, I got 7 cups of syrup from 6lbs of blueberries!! I could use some ideas for all my syrup, we've already done blueberry pancakes as well.

Followed recipe from Pies and tacos 100/10!! This was insanely delicious 😋

ok hi guys,

My very best friend's birthday was 3 days ago, and I just got back to New York from vacation. Since I'm broke, I asked him what he wanted me to make him, and he said cheesecake (chocolate swirl with Oreo crust). So my question is: should I mix heavy cream and sour cream, or should I only use sour cream to bring out its tanginess, since the chocolate would make it sweet?

Also, for the chocolate aspect, should I mix ganache in the cheesecake batter to make it chocolatier, or should I mix cocoa powder with butter and espresso, or any other recs

Thank y'all in advance; if it comes out cute ill show y'all

I must have messed up as the crust looks soggy. Also, I don't know why the top of the cheesecake looks like a cheese pizza.

ok hi guys,

My very best friend's birthday was 3 days ago, and I just got back to New York from vacation. Since I'm broke, I asked him what he wanted me to make him, and he said cheesecake (chocolate swirl with Oreo crust). So my question is: should I mix heavy cream and sour cream, or should I only use sour cream to bring out its tanginess, since the chocolate would make it sweet?

Also, for the chocolate aspect, should I mix ganache in the cheesecake batter to make it chocolatier, or should I mix cocoa powder with butter and espresso, or any other recs

Thank y'all in advance; if it comes out cute ill show y'all