How to Make Cheesecakes | Bake It Up a Notch with Erin McDowell

Publisert 9. juli. 2021
It’s all about rich and creamy cheesecakes in this episode of Bake It Up a Notch with Food52 Resident Baking BFF Erin McDowell. Explore different types of crusts, batter-making methods, unmolding techniques, and the myriad of ways to creatively decorate your cheesecake. But wait, Erin also explains the challenges that come with this dessert and how to avoid them. Happy baking! READ MORE ►►

Get the Recipes:
New York Cheesecake with Sour Cherry Topping:
Triple-Chocolate No-Bake Cheesecake:
No-Bake Pistachio Mini Cheesecake:
Blackberry Cheesecake:
Burnt Lemon Basque Cheesecake:
Coconut Vegan Cheesecake Bars with Nut Crust:
Chocolate Flecked Ricotta Cheesecake:
Japanese Cheesecake:

Also featured in this video:
How to Make Pie Dough & Crust:
Large Spatula (a part of the layer cake slicing kit):
Alternative to large spatula above:

Looking for something specific?
00:00:00 Intro
00:01:40 Tools of the Trade
00:06:21 What Exactly is a Cheesecake?
00:12:46 A Crust Above the Rest
00:17:00 The Mixer Method
00:21:37 Baking the Cheesecake
00:23:45 The No-Bake Method
00:31:39 The Food Processor Method
00:36:26 Unmolding the Cheesecake
00:40:27 Unmolding a No-Bake Cheesecake
00:42:22 The Jiggle Test
00:44:55 Decorating and Finishing Your Cheesecake
00:49:45 Mistakes Happen!


Facebook: food52
Instagram: Food52
Twitter: Food52
Food52 newsletter:

As a one-stop shop for joyful living, Food52 connects discerning home cooks with the interests they're passionate about via award-winning food and lifestyle content across platforms. We provide our audience with the recipes and solutions they crave to eat thoughtfully, live joyfully, entertain beautifully, and travel differently.


  • What kind of cheesecake would you make? Comment below to let us know!

    • Would love to see a plant-based version :)

    • No bake with sour cream, whipping cream, fruit flavored cream cheese and lemon jelly. Thanks for a great video!

    • I like NY cheesecake. I have a recipe for Lindy’s cheesecake ( Lindy’s was a restaurant in NYC which was very popular in days past. I love this video, you are so educational while having such an upbeat personality!

    • For the no bake cheesecake can I substitute the heavy cream for sour cream?

    • @Hyacinth Manners God bless you maybe one day you can make one

  • Wow thats the best video about cheesecake on NOwine ever! so many details! incredible! Thank you!

  • Hi! I love all your videos! I also bought your book! I know all ovens are different but I was wondering around what temperature do you think the oven should be when you don’t want to put it in the bain Marie? Also I wanted to know if the whipped cream you use for piping is stabilized, do you add gelatin or any other ingredient or it’s just whipped cream?

  • I made your cheesecake for my sons 25th birthday and we loved it. I tried the shortbread crust and it was wonderful. Thank you for such great videos that are truly helpful and informative 😁

  • The first dessert I learned was the no-bake cheesecake because it is my husband's favorite, he was still then my boyfriend.

  • Love the way she's so peppy and bright....just the way her food is, love her positivity

  • Hey Erin just bumped into your channel. I love it. You remind me of INA. YOUR IN GOOD COMPANY.

  • She is a Master at explaining each and every must-know information ❤❤❤❤❤❤❤❤❤ her videos are indeed Master classes❤❤❤❤❤❤

  • Can you make a full video to learn how to make layring cake(wedding cake)?

  • Why after a few days my cheesecake in the fridge oozes out sticky liquid?...doesn't sit dry like store bought ones..TIA

  • Can I bake cheesecake without eggs? Can I substitute the eggs with anything

  • Goooooood

  • An awesome teacher :) She also hates AIR BUBBLES :D

  • If I end up lumpy batter, I’ve used an immersion blender to smooth it out before pouring with amazing results.

  • Excited to learn i can use my processor since i dont have a mixer just yet. And i love cheesecake and i want to be able to make my own whenever lol.

  • Adore your videos Erin!! Thank you!

  • I both love and hate that i found this channel. Why? Because there goes my non-existent diet for now i wanna make all the cheesecake...

  • WHAT

  • Note a correction with your New York Cheesecake recipe. Step #5 in baking cheesecake. Wrong C temperature 400 degrees. This should be corrected. Love your videos! Going to attempt my first cheesecake . Thank you so much for the invaluable information

  • You are so wonderful to watch. Keep on, please!

  • I've made a few cheesecakes that have turned out pretty good but I'm anxious to use some of Erin's tips & finesse to improve my end product. I definitely agree that Erin rates high on my list as a superb "communicator". I'd give her "10 stars" if the software allowed!!!!

  • I think this was the first time I liked a video just a few seconds into it... Quality much?

  • ❤️😍 so yummy!!

  • Thank you for the vegan recipe Erin!!! Yummy!

  • They r beautiful 😍 as u r

  • There’s a hair in her no bake cheesecake crust!!! It’s at the 30:00 minute mark! It’s on top of the crust by the edge of pan! If you stop at the 30:00 minute mark, look by where her thumb is at, but the hair is on the crust!!

  • Wow ! You teach a awesome class. Having baked cheesecakes professionally, and being in education I appreciate your thorough and engaging instruction. Love your sense of humor❣️

  • Ok all the homemade cheese cakes ive made from scratch taste to much like cream cheese. 😝 gross. I normally use and love the boxed jello mixed cheese cakes because they have an eggy base. Do you have a cheese cake recipe that is a more eggy taste instead of cream cheese overload ? Thanks -A

  • I have heard a lot about gelatin in cheesecake, but you didn't seem to use it so it isn't necessary after all. I would have liked to see the swirl pattern cheese cake out of the pan. These videos have taught me how to be creative while keeping it the same dessert.

  • Wow, I just came across this video, I am impressed by this lady's knowledge about cheesecakes - great tips thank you. :)

  • Love this chick G'day from Australia

  • Thank you for removing the mystery.

  • Subscribed, loved watching you, look forward to binge watching all your other videos 💕

  • She is amazing, what a talent and a GREAT teacher. I've learned so much and this coming from someone who can screw up slice and bake cookies.

  • I just don't know why you don't have your own channel! You are an angel of sweet treats. BRAVO Erin! Love from Québec Canada...

  • I pet my kitchen aid like you do 😀

  • ♡☆♡☆♡☆♡☆♡☆♡☆♡☆♡☆♡

  • You always look so cute. Love the polka dot shirt.

  • which springform pan is that? would love to get one

  • How does Erin make all things look so easy?

  • Erin is so dang loveable!

  • Have you ever made savory cheese cake... Blue cheese walnut crust and bacon!!!

  • These videos are WAY too long for me

  • Very well explained the technique with all the finer points well stressed upon , I followed her instructions and the result was Avery nice and creamy cheese cake on the first try , very good and dry tasty.

  • Thank you for covering your hair. The food industry is not holding staff accountable for this.

  • Thank u

  • I should have added that that German cheesecake that I want to duplicate was dence and almost cakey yet still creamy and the crust was kind of cakey too.

  • Thank you so much for the tutorial. I've made some cheesecakes and it's always good to have more information and tips to improve my baking. Have you ever made a maple bacon pecan cheesecake. Could you do a tutorial on that. Thank you so much. I just lsubscribed to your channel. God's blessings to you and your family.

  • 👍🏽🍩🍮🍥🍴☕👏🏼👏🏼👏🏼

  • I just found this channel. Love the in depth sharing of trade secrets! Thank you.

  • Cheese pie? 🤔 I’ll allow it. 👍🏾

  • Cinnamon rolls are my favorite. Great job Phillip!

  • Immediately subscribed while watching this video 👸I may have found the queen of cheesecakes!!

  • Thank you so much for sharing your gift of baking. I made my first cheesecake this weekend following your recipe for the NY Style Cheesecake and it was delicious. I made a chocolate graham cracker crust and opted to have two toppings -a strawberry compote and a blueberry compote. The texture of the cake was so smooth and just the right balance of sweetness. I look forward to making a variety of flavors to perfect my skillset.

  • i love these videos and this channel. thank you so much please dont ever stop creating!

  • Erin, I just love you!!!! Thank you so much for this, I learned so much. By my friends, family, and neighbors I am known as the "cheesecake lady." They all have loved them over the years and NOW they will probably think I went to cheesecake school! (for lack of a better name) This was so informative and inspiring. However, here I sit, watching Utube's 3:40 AM! and your cherry-covered New York cheesecake made my mouth water!! That classic cake will be my forever favorite! Thanks, again...hugs from Iowa.

  • Will you please give me a brand of "good" vanilla?

  • I can never seem to wrap my springform pan in foil the correct way without the water leaking into the crumb. Is there any trick to making the tin water proof?

  • I'm now absolutely dying for cheesecake... Aaaargh!

  • Dear Erin/Pie Genius~I’ve used the same cheesecake pan for years, and it’s time to upgrade~The one you show looks awesome! What is the name brand of that particular pan please? The NY recipe I’ve been perfecting uses 5 blocks and bakes at an extremely low temp…this is currently my favorite recipe, although it bakes for about 3 hours…🤷🏻‍♀️…I also love using biscoff cookies because they are soooo yummy! Your teaching ability and the knowledge you share….THANK YOU❣️🥧

  • 33 dislikes? No way!

  • New York style

  • My first viewing and I love Erin - I will be back.

  • proper closed captions please!

  • You've just given me one for later a sweet and tangy one, also high elevation can ruin desserts and dinners

  • Got to love Erin !! I take a crock pot liner to wrap the bottom of my springform pan then foil on top of that. I've never had any seepage with this method, just sharing a tip.

  • Ordered your book, subscribed and digging into other videos!

  • Yay! Cheesecake!

  • Best baking teacher ever!

  • Great episode! I wanted to ask about baking cheesecakes (and other custards) in the sous vide. I love, love, love my sous vide machine but can't find many dessert recipes. I'm assuming you have a lot. Maybe a future episode? Please? Pretty please? With a (sour) cherry on top?

  • I have a question with regards to cheesecake filled cakes would you recommend a no bake over the oven baked cheesecake?

  • Thank you for this cheesecake crash course Erin!!

  • have you ever done a yeasted dough (remnants) as a cheesecake base? Always thought cinnamon roll parts would be tasty as a base

  • 37:48 That’s what he said. Lol the tip is only going in..😂😂😂 I loved the video tips.

  • Erin is a great teacher.

  • That was an amazing episode! I love cheesecakes and they were so much tips to make them. I really wanna try the Burnt Lemon Basque Cheesecake. I hope it come out good. :D And thanks a lot to Erin McDowell for all the experiences you share with us kindly.

  • Quick question: mushy center! The internet tells me that it’s because I over-mix the batter, to mix it just enough for each egg (dropped in one at a time) to be incorporated into the batter and no more. Is this true? Or did I actually under-bake my cake? It’s still delicious, but serving it becomes difficult as the center is the consistency of barely frozen ice cream.

  • Omg! I have been baking for years. Today I made my first successful cheese pie. Nothing fancy, just a simple cheese pie.😋

  • Many years ago I actually made Cheesecake batter using a heavy duty blender, it did come out very smooth.

  • I just want to say thank you from the bottom of my heart! I used one of the recipes from y'alls website. I was able to fill 2 9inch pre-made pie crusts. It was my first ever cheesecake. My neighbors loved it. I substituted sour cream in the recipe for non fat greek yogurt. I underbaked them at first. I popped them back in the oven at 250. In the end they set perfectly. 🥰

  • I love Erin videos because she explains the thinking behind the food and process and material... Like she actually explained what a cheesecake is.

  • The drawstring and polka dots are driving me nuts. Cute outfit though.

  • What is the brand of that springform pan that extends beyond the base? That was a life changing moment

  • You should try german cheesecake

  • The 20 people who thumbed down this video must be on a diet.

  • Completely enjoyed your show. I especially like the idea of using the food processor. 👍🏽 Thank you Erin.

  • I have been rejoicing ever since I got rid of my genital herpes with the herbs supplement I ordered from Dr. IGUDIA on NOwine. God almighty continue to bless you sir

  • I made a cheesecake yesterday, used it to make my crust, thought about but decided not to use it to mix the cheesecake batter because I was afraid it would over mix. So happy for this tip because I do like minimizing cleanup 😊.

  • Erin, I made your New York style cheesecake yesterday. It is delicious! I feel like I should pay you. 😅 Thank you for the recipe and the thorough instructions.

  • I love cheesecake! Loved this video, cheesecake for days😁👏

  • I love the mini cheese cakes.

  • I love this educational channel because I love baking.I learn a lot.

  • This is a reminder I need a proper springform pan! They all look delicious.

  • Ones that I love , strawberry.. pineapple , pineapple /coconut, mango and peach.🙌👏👍😑🎀.

  • Ugh! As iwas saying ... Thank you for being so much fun and clearly demonstrating the joy of baking. And thank you for being happy and upbeat. You are a very bright ray of sunshine.

  • Oh Erin. I love you so much. Thank you for teaching so clearly and completely. Thank youfor

  • Simply awesome! Nothing else to say.

  • We need tiramisu episode too Thank you for the cheesecake I made New York cheesecake today it terns amazing 😻

  • The most wonderful instructor ever, Erin is simply superb. Like any great teacher, she is so knowledgable that when she explains, it's easy to grasp her ideas.

  • she's such a good well spoken teacher