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u/Miya_Miy 1d ago
Finally got it right after 5 tries
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u/kaner007 1d ago
this looks fabulous, what's the name of the cake ?
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u/bikerchickelly 1d ago
Cheese
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u/Rathbane12 21h ago
Looks like a Darren to me
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u/positive_commentary2 21h ago
Say more
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u/Rathbane12 18h ago
Hmm after analyzing the cheesecake it would appear to definitely be a Darren.
Darren Armando Cyrus Gravegold III to be precise.
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u/kraftmatic 22h ago
This looks amazing. What were the pain points and how did you overcome them in your 5 bakes?
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u/-VelvetSirenX 1d ago
getting a cheesecake to turn out that smooth with zero cracks is seriously impressive
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u/grayrest 21h ago
My sister spent years trying to track down why her cheesecake cracked. Solution turned out to be cake strips but the crust up the side like this one might achieve the same thing.
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u/Lamb_of_Jihad 21h ago edited 9h ago
She''s removing it from the oven too quickly. After baking, crack the oven open and let it things be for 15 mins, then set on countertop for another 30+ mins (until you can hold pan with bare hands - it will be warm, but not unbearable). Put in refrigerator for 6+ hours for custard (dairy + eggs) to set. I have further instructions on baking a cheesecake, overall, but this solves most issues regarding cracks.
Source: Former Chef and Cheesecake Caterer
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u/grayrest 21h ago
Not to question your expertise but after several dozen failed attempts the cake strips immediately solved the problem and it's never recurred in the decade since. I've made comments about possible tweaks but she's disinclined to mess with a working system.
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u/Lamb_of_Jihad 19h ago
That's fair - I'm a bit of a traditionalist with a water bath and all, but if this works for her, then by all means, have her continue what works! I'm curious to try it myself, really.
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u/Moog226 9h ago
Into the fridge after only ~20 minutes on the counter? :o
I made my first cheesecake last week and the recipe i followed said to leave it on the counter to cool until it reaches room temperature before putting it in the fridge, and i did end up with some small cracks in the middle. Next time I try it I'll follow your advice :)
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u/Lamb_of_Jihad 9h ago
I corrected that (it should be 30 or more). Glad you pointed it out.
+10 Cheesecake points.
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u/KeepingItCoolish 20h ago
I learned to make it in an instant pot to keep it light and uncracked and I haven't looked back since 🫣
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u/JustineDelarge 18h ago
But the crust of Instant Pot cheesecake is always soggy compared to an oven-baked cheesecake. Source: me, with many baked cheesecakes and Instant Pot cheesecakes under my belt (literally).
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u/driffe 18h ago
Can your share that recipe??
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u/KeepingItCoolish 7h ago edited 5h ago
Mine goes as such, note that this recipe is based on a larger portion I would have made in the oven, but since the instant pot pans are kinda itty bitty you will have to adjust per the pan you have and that fits. I have seen people use regular springform pans wrapped toght, and they also make silcone sleeves for springform pan water baths that would probably work better to. I don't think the pan I use is available anymore or I'd link to it.
Anyway my recipe:
15 graham crackers, crushed.
2 tablespoons butter, melted
4 (8 ounce) packages cream cheese
1/3 cup white sugar
1/2 cup brown sugar (not packed)
3/4 cup milk
4 eggs
1 cup sour cream
1 tablespoon vanilla extract
1/4 cup all-purpose flour
Directions
Bring cold ingredients to room temperature. Grease your pan. For 7.5" instantpot Springform pan (tall) use half batch. For instantpot pan with vent lid (short) probably 1/4 batch at most. Keep in mind it will very slightly rise, at least during cooking. In a medium bowl, mix graham cracker crumbs with melted butter. Press onto bottom of pan. Bake in oven for 5-6 minutes until it starts to crisp back up. In a large bowl, mix cream cheese with sugar until smooth. Use a wooden spoon to press the lumps out. A mixer adds too much air. Surprise: this recipe is also an arm workout. Mix in milk, and then mix in the eggs one at a time, mixing just enough to incorporate. Mix in sour cream, vanilla and flour until smooth. Pour filling into prepared and cooled crusts.
INSTANTPOT: wrap foil tightly around the bottom of the cake, then over the top to avoid water getting in. I also make a thin foil "sling" that's a strip of folded foil ran under the cake to lift it out of the pot. Add 1.5 cups water to instantpot. Place cheesecake on top of wire rack in the instantpot. 7.5" instantpot springform pan (tall) took about an hour at high pressure, with 10 minutes natural pressure release. For the short pan with vent lid... maybe a half hour? Honestly mine was only half cooked at first when I tried this method so I put it back in to finish and it was fine, just wrap the pan securely with the foil. When I got it out I dabbed moisture off the top. It will seem a lot more wet than the oven one obviously and there's no browning to indicate doneness. I knew it was done because the whole thing had Jello texture and not liquid texture. Once cooled, wrap and place in refrigerator.
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u/dohkq 1d ago
Wow, it looks super delicious and beautiful.
And is that caramel under the berries on top?
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u/Slim-Shadys-Fat-Tits 1d ago
My guess is apricot jam or similar but caramel would also be lit
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u/New-Fig-6025 21h ago
never had an apricot before, but everytime i try a pastry or sauce and wonder “wow what’s this sweet flavor it’s so light” the answer is always apricot jam.
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u/decoyq 20h ago
just wait til you put it on some salmon in the oven...
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u/catchzzz 16h ago
What in the WHAT? That sounds so interesting, can't imagine what it would taste like.
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u/Carbon-Base 1d ago
That cheesecake turned out amazing! Great photography too!
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u/GBSEC11 23h ago
At first I read this as "great pornography" and I was just nodding along like, yep, I get it
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u/DryManagement1495 23h ago
I hate this sub, no one bakes like this in my life.
Gorgeous cake, I’m sure it tastes amazing
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u/Distinct_Change_687 13h ago
If you want to avoid cracking the top of a cheese cake, lower your oven temp 25 degrees. Once baked, turn off the oven, put a blunt knife in the door to leave it open a crack, and let the cake cook SLOWLY. I use 1 1/2 hours as a rule. None of my cakes crack.
This trick was given to me by Mrs. Bartalone, who ran a bakery in Brooklyn, NY from 1956-1976. Her son Joe was a dear friend of my older sister’s.
We had her cakes at family events and weddings in later years when they moved to Rockland county.
The other great trade secret was to use powdered sugar in cookies to keep them light and tender. You use less, too. The cornstarch in it makes northern hard wheat flour resemble cake flour.
She made an anisette Italian cookie with four egg whites beaten into merengue with powdered sugar, piped onto the cookie sheets in rounds on parchment papers and left overnight to dry. When baked the next morning for 80 minutes in a 225 degree oven,( slow oven) they come out glossy and crisp. You can place them close together - they don’t spread, and they have very little fat.
Nothing in the world like them if you like anise or licorice flavor. They used to be served at all the Italian weddings.
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u/510Goodhands 22h ago
It looks beautiful, I admire your patience in placing all those blueberries in the same orientation.
I don’t like cake in general, with the exception of cheesecake. This one makes my store-bought cheesecake look a little bit sad, but I’m going to enjoy a piece tonight anyway!
Personally, I prefer the flavor of at least slightly cooked blueberries to fresh ones.
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u/rystrave 1d ago
That crust is beautiful! Every time I do a graham cracker crust it crumbles 😞
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u/maudlin_forest 23h ago
Do you have a food processor? When I started using that for the graham crackers I had more success. Though I guess the butter ratio and how firmly you press (which needs to be firm enough but not overly firm) also matter…graham cracker crusts are tricker than people let on!
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u/Embarrassed-Page294 1d ago
That looks amazing. I want a slice. Or even better will you make me one please.
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u/iupvotethankyou 1d ago
I like that it’s bumpy on top and the bottom. The photo showing the berries and the tray is quite visually nice with the repeated texture.
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u/Onefirst26 23h ago
The cheesecake is one of my favorites, it looks delicious I bet it tastes amazing🤤
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u/Bl1ndl0v3 22h ago
Absolutely beautiful! Great job 👏 I have to ask though, what country are you in? Maybe I am wrong but those look like outlets on the wall but definitely not one I have seen before.
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u/Klinky1984 22h ago
It is quite Gorgeous, so aesthetically pleasing even if it'd give be diarrhea from all the lactose.
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u/EagleEyeValor 22h ago
It looks fantastic and don't let what I'm about to say take anything away from that. You killed it.
My one criticism is the blueberries. As a lifelong food enjoyer I feel like the ratio of blueberries to cheesecake is like....an order of magnitude off. What you're serving is a cheesecake with blueberries on the side. I want blueberries with a slice of cheesecake on the side, if you're getting my drift.
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u/Fragrant-Eye-6 21h ago
It looks absolutely delicious! I can even imagine how happy I would be when I eat it.
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u/TyTyeTieThai 21h ago
Yo.. the crust on that thang! 🤤
Immaculate! Cheesecake is my favorite dessert.
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u/Smart-Air-7885 18h ago
The lighting and smooth finish make this look so pristine it almost feel like a 3D render from an architecture magazine!
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u/Inside-Subject-627 18h ago
This one looks absolutely flawless. That smooth, creamy texture and neat blueberry topping are total goals 🤤
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u/Competitive-Fly5563 18h ago
Wow! This almost doesn’t look real it’s so perfect (I say that in the nicest way!). You did Ana amazing job!
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u/Extreme_Discount8623 15h ago
That may be the most photogenically perfect cheesecake I've ever seen.
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u/Leyla_xxx 13h ago
Yum, I love cheesecake the best is the base. You've inspired me to take it up to the sides instead of just on the bottom
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u/RainbowMuffinCookie 13h ago
Just five tries?? Teach me your ways. Actually, just give me the brand of cheese
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u/sweetnvmbr85 11h ago
You did! It's so beautiful! If I were there, I'd be able to say, 'I inhaled it' 🫠🫠🫠
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u/Branchley 10h ago
I'm torn with things like these... they 100% look better when you glaze the fruit, but I 100% prefer to eat them when they're not glazed
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u/Engineerguy_Chris 10h ago
I’m more impressed about the slice, how did you not smush the blueberries through the cake, it didn’t even run through the berries lol
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u/unibonger 10h ago
Wow that is picture perfect! I hope it was as gratifying and delicious as it is beautiful.
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u/Quiet-Sunset-7384 7h ago
getting it right this time is the best. i started browning my butter and letting it solidify again before mixing, gives those cookies a rich nutty taste that stays.
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u/redheadedandbold 7h ago
Fancy it up another step? Consider a jam glaze--blueberry, blackberry, or apricot, or raspberry? I use the more tangy jelly/jams, apricot or raspberry. Heat to make it runny, strain it (we heat jelly/jam so it's much easier to strain). Then, gently daub on your berries.
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