tag:blogger.com,1999:blog-7173052990851751381.post1257040483523891185..comments2024-03-18T06:57:55.423-04:00Comments on Food Wishes Video Recipes: New York Style "Sunshine" Cheesecake - Crack isn't Necessarily WhackChef Johnhttp://www.blogger.com/profile/15030125427840815038noreply@blogger.comBlogger201125tag:blogger.com,1999:blog-7173052990851751381.post-49975712431328367612018-08-09T12:50:06.099-04:002018-08-09T12:50:06.099-04:00Can I adapt the recipe by 1.5x for my larger sprin...Can I adapt the recipe by 1.5x for my larger spring form pan? will it affect cooking time or procedure?Arthttps://www.blogger.com/profile/09866137045783376085noreply@blogger.comtag:blogger.com,1999:blog-7173052990851751381.post-1261722587981625042017-11-27T17:04:54.018-05:002017-11-27T17:04:54.018-05:00Hi John,
I think I found the cure for the dreaded...Hi John,<br /><br />I think I found the cure for the dreaded crack! Cut the cheese block into 1-2 inch slices and lay them on a plate to rest until they reach room temperature (a couple of hours). Preheat the oven first, then move forward with preparing the cake mixture. Don't use oil, but butter to coat the bottom and the sides of the spring form pan. Each time I have done this, Voila! No crack!! <br /><br />Does that sound about right to you or is it still pure darn good luck??<br /><br />Many Thanks,<br />SteveBSteveBasshttps://www.blogger.com/profile/09475987444108908146noreply@blogger.comtag:blogger.com,1999:blog-7173052990851751381.post-55241491472675891912017-09-26T13:33:47.183-04:002017-09-26T13:33:47.183-04:00Hi Chef John,
I was wondering what you would chan...Hi Chef John,<br /><br />I was wondering what you would change to make this a chocolate cheesecake recipe?Would you have to change much? Or just add some melted chocolate?<br /><br />Thanks <br /><br />- Julie <br /><br />P.S. you are my most favorite chef ever! All of your recipes taste amazing, and you make everything sound "so simple".Juliehttps://www.blogger.com/profile/05557330383167697193noreply@blogger.comtag:blogger.com,1999:blog-7173052990851751381.post-57183481856986018472017-05-19T21:48:51.273-04:002017-05-19T21:48:51.273-04:00this cheesecake was so delicious! Baking in a wate...this cheesecake was so delicious! Baking in a water bath always gives the best results! May I recommend replacing the tin foil with the Easy Bath Cheesecake Wrap, it's a silicone wrap that fits around the pan to prevent water leaking in, and helps prevent cracks, plus you are not wasting tin foil anymore because it is reusable! I look forward to baking more of your recipes!Cherylhttps://www.blogger.com/profile/02138284592360548117noreply@blogger.comtag:blogger.com,1999:blog-7173052990851751381.post-60382890828999195062016-12-20T08:47:57.998-05:002016-12-20T08:47:57.998-05:00This comment has been removed by the author.Anonymoushttps://www.blogger.com/profile/09061449991436708530noreply@blogger.comtag:blogger.com,1999:blog-7173052990851751381.post-7830823775542031802016-12-20T08:09:17.225-05:002016-12-20T08:09:17.225-05:00Hello chef john, i don't have a sour cream wha...Hello chef john, i don't have a sour cream what should i change for it. Need your answer thanks, leyny Anonymoushttps://www.blogger.com/profile/09061449991436708530noreply@blogger.comtag:blogger.com,1999:blog-7173052990851751381.post-75440505210077956222016-12-20T08:07:42.218-05:002016-12-20T08:07:42.218-05:00Hello chef john, i don't have a sour cream wha...Hello chef john, i don't have a sour cream what should i change for it. Need your answer thanks, leyny Anonymoushttps://www.blogger.com/profile/09061449991436708530noreply@blogger.comtag:blogger.com,1999:blog-7173052990851751381.post-27248066458639811252016-12-16T14:03:42.214-05:002016-12-16T14:03:42.214-05:00John, This cheesecake recipe rocks! Just last May,...John, This cheesecake recipe rocks! Just last May, we made one for our daughter's wedding. It was such a hit that not a few, but several had asked us where we had bought the cake! When we told them that we made it ourselves, they were shocked! Not only that but, I've been told by many (Down here in sunny SOCAL) that this is the best cheesecake west of the NY border! The strawberry sauce goes great with it and we have also topped it with a berry mixture as well. Only one question - How can you keep from cracking the top? It's still a hit/miss! Thanks, Steve<br />SteveBasshttps://www.blogger.com/profile/09475987444108908146noreply@blogger.comtag:blogger.com,1999:blog-7173052990851751381.post-91381074299305059862016-11-11T02:29:10.808-05:002016-11-11T02:29:10.808-05:00I've found this recipe to be the best for a cr...I've found this recipe to be the best for a creamy, tasty NY Style Cheesecake. That said, adding the flour+sour cream to the batter produced lumps that no manual wisking could deal with. I followed your advice and resisted the urge to use an appliance to wisk it, and at the end, you can see several albeit faint white dots in the final product. Next time, I'm using the machine! TareXhttps://www.blogger.com/profile/06481767746378425352noreply@blogger.comtag:blogger.com,1999:blog-7173052990851751381.post-6916889601346947462016-09-26T05:19:12.530-04:002016-09-26T05:19:12.530-04:00This recipe is AMAZING! The best ever. I say it...This recipe is AMAZING! The best ever. I say it's even better than Philadelphia Cheesecake Factory. Thank you for sharing this recipe!<br /><br />http://www.foodie2u.com/cheesecake-recipe/Anonymoushttps://www.blogger.com/profile/13188066299596702548noreply@blogger.comtag:blogger.com,1999:blog-7173052990851751381.post-16689381650570165662016-06-19T10:24:34.776-04:002016-06-19T10:24:34.776-04:00Chef John... Ciao from Spoleto Italy... If we can&...Chef John... Ciao from Spoleto Italy... If we can't get sour creme here or buttermilk stuff to make it, can you please tell me what to do to change that? I do also have organic gelatin as an option.<br />Grazie, Francescalartistatigrehttps://www.blogger.com/profile/16445836292068958816noreply@blogger.comtag:blogger.com,1999:blog-7173052990851751381.post-29576429182730456232016-03-11T11:34:03.258-05:002016-03-11T11:34:03.258-05:00I have been enjoying your videos as of late. Could...I have been enjoying your videos as of late. Could I use your yogurt cream cheese recipe for this cake? I make my own yogurt and am trying to minimize factory kitchen items in my cooking. Anonymoushttps://www.blogger.com/profile/04799013880069993440noreply@blogger.comtag:blogger.com,1999:blog-7173052990851751381.post-19696376351725506392015-04-05T05:02:17.724-04:002015-04-05T05:02:17.724-04:00Chef John,
Do you think that I could use 1/2 crea...Chef John,<br /><br />Do you think that I could use 1/2 cream cheese and 1/2 mascarpone, or is the texture too far off? I've never cooked with mascarpone before and I'm eager to try it. Would it work in this recipe?<br /><br />Thanks, Chef!Anonymoushttps://www.blogger.com/profile/12986466561368675149noreply@blogger.comtag:blogger.com,1999:blog-7173052990851751381.post-77849723273151004862014-12-30T01:28:55.557-05:002014-12-30T01:28:55.557-05:00So many people say their NY cheesecake cracks, but...So many people say their NY cheesecake cracks, but it's so easy to prevent by using a water bath. I know, it's an extra step, yet it's really very simple. You'll never get a crack or a hard dark crust again. I don't use a springform pan either; just a 9" cake pan that's 3" deep, with straight sides. Give it a good greasing with shortening and flour and toss a parchment circle on the bottom of the pan. After the Graham Cracker (or Oreo Cookie or Ginger Snap or whatever stricks my fancy) crust and batter are in the pan, I place it in my roasting pan, put the whole thing in the heated oven and pour in boiling water till it reaches half way up the outside of the cake pan. It bakes for an hour, I turn the oven off and just forget about it for 5-6 hours. It doesn't overbake because the temperature of the water never goes above 212 degrees. When it's cool, it goes in the fridge till next day. To get the cheesecake out of the pan, I place it in hot tap water for about 10 seconds to get it slightly warm.<br /><br />I've been making Chantal's Cheesecake for years and never had any problems.Elliehttps://www.blogger.com/profile/03405443646563888284noreply@blogger.comtag:blogger.com,1999:blog-7173052990851751381.post-52510494744683416342014-12-12T05:05:15.211-05:002014-12-12T05:05:15.211-05:00Hey Chef, love this recipie, used it before and am...Hey Chef, love this recipie, used it before and am going to do it again this week.<br /><br />When I was looking for the recipe I noticed someone's re-uploaded your video for their own channel, just thought I'd let you know<br /><br />https://www.youtube.com/watch?v=NgcFmBtpV_8Anonymoushttps://www.blogger.com/profile/03016466869434073222noreply@blogger.comtag:blogger.com,1999:blog-7173052990851751381.post-82707759569114826312014-11-30T16:42:41.855-05:002014-11-30T16:42:41.855-05:00Never tried, but probably!Never tried, but probably!Chef Johnhttps://www.blogger.com/profile/15030125427840815038noreply@blogger.comtag:blogger.com,1999:blog-7173052990851751381.post-63866235076958348182014-11-29T12:52:45.508-05:002014-11-29T12:52:45.508-05:00Could I substitute plain yogurt for the sour cream...Could I substitute plain yogurt for the sour cream?Anonymousnoreply@blogger.comtag:blogger.com,1999:blog-7173052990851751381.post-25185911983230388052014-09-15T22:36:32.672-04:002014-09-15T22:36:32.672-04:00Tried this recipe this last weekend. Substituted G...Tried this recipe this last weekend. Substituted Graham cracker biscuit for a shredded wheat biscuit here in Australia and it seemed to work pretty well. This is the best cheesecake I have ever tasted!! I followed your recipe to the letter and it was amazing. No cracks :-) <br />Just a question if you get to it, do you use a fan forced oven? I adapted slightly by using a classic bake setting, (no fan) and after about 40 mins switched the fan bake setting on for about 10-15 minutes so the top would brown. It worked perfectly!!! Thank you !!!MC the Emceehttps://www.blogger.com/profile/06938989962028070110noreply@blogger.comtag:blogger.com,1999:blog-7173052990851751381.post-3567713226079929352014-05-24T13:14:37.702-04:002014-05-24T13:14:37.702-04:00I didn't have a big cooking pan like yours, I ...I didn't have a big cooking pan like yours, I just had 2 small square silicone baking pans. I just split the crumbs and batter between the two and made two small ones! I didn't leave them in for one hour though! I left them in for 35 minutes each. No cracks! as soon as the 35 minutes were up, I took them out of the oven and let them cool right away, no cracks appeared at all! mayyyybe less time = no cracks? and not leaving it in the oven to "cool" maybe I just got lucky! :D <br />Thanks so much for the recipe Chef John! I also made the strawberry cheesecake sauce of yours! O-mazing.<br /><br />Hugs from Ukraine!Guerrerahttps://www.blogger.com/profile/17518162219477050927noreply@blogger.comtag:blogger.com,1999:blog-7173052990851751381.post-33966047229504451662014-05-24T13:13:05.577-04:002014-05-24T13:13:05.577-04:00I didn't have a big cooking pan like yours, I ...I didn't have a big cooking pan like yours, I just had 2 small square silicone baking pans. I just split the crumbs and batter between the two and made two small ones! I didn't leave them in for one hour though! I left them in for 35 minutes each. No cracks! as soon as the 35 minutes were up, I took them out of the oven and let them cool right away, no cracks appeared at all! mayyyybe less time = no cracks? and not leaving it in the oven to "cool" maybe I just got lucky! :D <br />Thanks so much for the recipe Chef John! I also made the strawberry cheesecake sauce of yours! O-mazing.<br /><br />Hugs from Ukraine!Guerrerahttps://www.blogger.com/profile/17518162219477050927noreply@blogger.comtag:blogger.com,1999:blog-7173052990851751381.post-17174258578708966322014-04-15T20:27:42.806-04:002014-04-15T20:27:42.806-04:00It could! Not sure unless tested, but worth a try!...It could! Not sure unless tested, but worth a try! Chef Johnhttps://www.blogger.com/profile/15030125427840815038noreply@blogger.comtag:blogger.com,1999:blog-7173052990851751381.post-24286903322544099592014-04-15T18:45:45.175-04:002014-04-15T18:45:45.175-04:00Greeting Chef John! I am a big fan of your recipe...Greeting Chef John! I am a big fan of your recipes and love watching your videos, which are very helpful highly entertaining! :)<br /><br />I am looking for a very dense cheesecake that almost starts to crumble when you eat it. If I used this recipe and omitted the milk, would it accomplish this?<br /><br />Thanks in advance!Shaydulhttps://www.blogger.com/profile/14207413162541095765noreply@blogger.comtag:blogger.com,1999:blog-7173052990851751381.post-17132755052517732792014-01-02T13:27:41.248-05:002014-01-02T13:27:41.248-05:00You need "4 (8 ounce) packages cream cheese&q...You need "4 (8 ounce) packages cream cheese" as stated. That's four packages at 8oz each for a total of 32oz. Chef Johnhttps://www.blogger.com/profile/15030125427840815038noreply@blogger.comtag:blogger.com,1999:blog-7173052990851751381.post-27657479148464442532014-01-01T23:37:07.675-05:002014-01-01T23:37:07.675-05:00Hi chef John! I'm wondering how much cream che...Hi chef John! I'm wondering how much cream cheese you used? I used 8oz of cream cheese (around 250g) yet the cake came out being too soft. Did I read the recipe incorrectly? Helen Wanghttps://www.blogger.com/profile/13445599212330256910noreply@blogger.comtag:blogger.com,1999:blog-7173052990851751381.post-44458342395018724942013-12-30T22:21:21.189-05:002013-12-30T22:21:21.189-05:00Can I do this without the flour?Can I do this without the flour?hihttps://www.blogger.com/profile/04924561935697279792noreply@blogger.com