Added: 4 years ago
From: DyannBakes
Views: 385,510
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  • Thanks Dyann for the awsome cheesecake recipe I tried it and it tastes so heavenly good and delisous!

  • @Chubbiyunyun hey i couldnt find her website. where did you get her recipe from?

    thanks :)

  • its a little messy or your a little messy??

  • I cant find your website anymore

    

  • mmmmmmmmm looks yummy

  • I wouldn't be brave enough to put a spring-form pan in a water bath without a foil lining. :|

  • r u dumb or what?giving a recipe without d quantities--just waisting everybodys time

  • whats the best cream cheese to use

    uk

  • HOLY SHIT SHE HAS A HUGE SMILE!

  • she never locked the bowl in place...

  • thats a looooooot of vanilla

  • can you bake me a free cheesecake thank you

  • too much talk i think need more action then talking when do a baking 

  • Search for Brit's Best Cheesecake on YouTube! :-D

  • Mmm i loved how i t came out, but u didn't explain how much of ingredients to add. like how much sugar or eggs per cake. or vanilla and stuff and how long to have it in the oven for. So if you answer those questions that will be more helpful

  • @emelioDC i think its on the website below the video

  • too complicated and messy

  • lol thats why i bought the magic bullet really works

  • I liked to imagine that the chef has spent the fay digging up his butt crack with his fingers so I can stay completely unbiased on the view of (chefs touching food)....It keeps me safe but insane.....GET YOU HANDS OUT THE FOOD LADY!!!

  • Yummy!!

    

  • U forgot to show how to make the crust ! I am a visual learner I did follow the instructions by ear is not the same. :((

  • how do i make this without measurements?

  • very talkative....

  • i carnt stand ppl who use ther fingers to get th mixder of the spoon :/

  • you should take off your jewerly before start cooking, even more if you're gonna touch the food with the hands!

  • For the mesurements, you have to go to the website. Also, is it farenheit or celcius?

  • wow this sucks! she did not do this video right!! cooking shows u tell the Measurements and hell she did not do that!!!

  • Measurements please? ...

  • if you do not have the spring form pans, how can you take it out from a regular cake pan?

  • @MiaCristy1 You don't.....you don't.

  • This is nearly identical to my own favorite recipe. I like ground pecan sandies and butter for the crust. And I bake at 200 degrees for 1-2 hours. Then I cool very slowly,--with the oven turned off and cake left in to cool with the door cracked. Then I don't need a water bath to prevent cracking.

  • clean your hands

  • Great Cheesecake and a HOT Cook? Halima's Kitchen...Sexy!!!

  • great video - thanks

  • I n your website it says 4 eggs

  • bake at 325 degree's for how long? you forgot to tell us 

  • lol ill laugh if she failed at the CHEESECAKE!!

  • Please ignore these people, especially the ones claiming to be chefs because clearly they aren't. If they truly are then hopefully they aren't making cheesecakes. Your technique, as you already know, is correct. It may not be the only acceptable method but it's how many people do it, & it's because it really works. You must cream the sugar & cheese together first, and avoid mixing the eggs too much. Otherwise you will have a cracked cheesecake due to the incorporated air bubbles bursting while

  • She said "As I said before it's a custard" ... No you didn't...

  • @marcpreston1 lol watch it again 4:40 she said it...... 

  • U talks too damn much

  • I love your shirt!

  • she has a blowjob mouth

  • She is really bad at this!

  • This recipe sounds rough, well listing to her talk! I am hungover sooo that might be why

  • What the..? Nice and slow temperature?! My oven doesen't go to 325 degrees!

  • she reminds me of susan from desperate housewives from some reason.

  • @kissfxckbang That was a little severe, no?I can see you point, but there IS a way to communicate your ideas to people without calling them hos!

  • I want a simple and more easy demonstration..

  • cheesecakes with brown tops are NOT overcooked, some people just like to BROIL them for a few minutes to add texture especially if the cake would be topped with fruit filling (blueberry preserve, etc). SO PLEASE PLEASE. STOP MAKING PEOPLE THINK YOU ARE RIGHT WITH ALL THAT SHYT YOU ARE SAYING. this is annoyingly stupid. AND! your batter is RUNNY. Your eggs still havent been incorporated well. its because you creamed the sugar too early you stupid ho

  • @kissfxckbang If you don't like how she bakes, then don't watch. Stop trolling

  • you dumb bytch, im a chef, and you gave yourself a hard time by creaming the sugar and cheese. you made a big mess and you had to stupidly scrape off all that cheese from the paddle. you could have thrown in the eggs and added the sugar there. it would be creamed smoother. then you could have mixed in the sugar with eggs. and no, brown cheesecakes are not browned. FYI, some cheesecakes are browned ON PURPOSE by broiling to add a little crust on top for added texture. STOP BAKING DUMB DYANN

  • I have a Fagor pressure cooker they have a recipe for cheesecake, I wonder if the springform pan would work in it?

  • I wanna dip something in it...

  • Thanks so much!!! This was very helpful, you were so great at explaining, thanks and God bless.

  • is this a new york cheesecake? or the other kind..?

  • Thank u Dear.. I'm in love with this cheese cake recipe ;) thank u for all the info. Btw I'm from Kuwait :)

  • how much sperm do i put in?

  • @SGTBIRDBRAIN i think she said only half the amount SGTBIRDBRAIN takes up the butt

    gayboy lol

  • @oono2009 well played

  • @SGTBIRDBRAIN LMFAOOO AAAAAAAAAAHAHAHAHA.

  • YOU ARE VERY GOOD IN EXPLAINATION THANK YOU

  • yummmmmmmmmmmm

  • I WONDER WHAT SHE HAS AGAINST USING PAPER TOWEL OR A HAND TOWEL. IT'S HARD TO LOOK AT THIS WHEN SHE IS NOT BEING CLEAN.

    I HAVE A FEELING SHE IS ONE OF THOSE PEOPLE THAT LICKS THE SPOON AND PUTS IT BACK INTO THE FOOD. NOT GOOD; NOT CLEAN.

  • @MIMI88998899 yea im one of those people and after seeing someone else do it.. um its grose so im not doing it anymore

  • i made one using your recipe and it is amazingly delicious!

  • Great job there, Dyan. I really like how you add stuff while the machine is moving. Brilliant. Glad you never realized how idiotic that is. How long did it take you to clean up the sugar you spilled?

    Don't listen to this woman. Cooking is a science. If it's messy, you're doing it wrong.

  • Wow! thats alot of cream cheese! I've actually never seen it look like that, only rectangular

  • Omg this lady talks alot! But ima try her recipe

  • ppenuts for the crust?

  • i think they should make more of the biscuit layer than the actual cream layer

  • thank you for share lot of great tips

  • Ooh my wife is also very thankful! (we both made the chesecake)

  • thank you for that cool water tip, my chesecake looks badass :D

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  • PLEASE CAN YOU TELL ME HOW MANY QUANTITY OF EGGS VANIL AND SUGAR I NEED FOR 400G OF CHEESE, AND HOW LONG DO YOU BAKE IT?????

  • @SEESAMEER1 Well the average cheesecake recipe is Large eggs,1 teaspoon vanilla extract,1 cup of sugar and it's normally baked at 375 degrees for 35-40 minutes. I hope my personal opinion helps :)

  • you bake it for 60 mins! if u need anymore info, go to her website

  • good expln but how long do you bake it??

  • what did she say in minute 4:38 - 4:42 cheescake really isn't a cake is a WHAT??

  • @DaRkSymphoniCa custard

  • @sj1605

    thanks xD!

  • @DaRkSymphoniCa Custard

  • @iLikeCookie88

    :D thanks!

  • @DaRkSymphoniCa custard

  • not very hygienic.

  • kitchenaid really goofed up on that particular model... they really did... I have that same mixer, and let me tell you, it's a pain to remove the bowl, lower it, remove the beater .... just to scrape the bowl... the other prvious version where it tilts back.... Although, the one you have is a powerful one ... that's the good thing about it.

  • ilovecheesecake but how come u prepared it without removing ur ring? or at least wearing apron? don't u know that ring on ur finger has all d germs dat cud mix onto ur cheesecake?---(

  • I love your accent ^^

  • the tips given not airing the mix is very good indeed...thanks dyann

  • tanzi- this was really great , i liked it.coooooooooooooool!!!!!!!!!!­!!!!!!!!!!

  • REALLY SHOULD HAVE SCRAPED AFTER EACH EGG ADDITION. and would it have KILLED you to SAY what the amounts were?

  • @KJBigBelter dyannbakes (dot) com/category/cheesecake .. thats what I was looking for ;)

  • every thing is good!!ilove chessecake but bitch you talk to much

  • Couldent you get a louder mixer?!

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  • i like the recipe but what do you do with the pan underneath the cake.....if you were making it for someone do you give them the bottom of your spring pan?

  • What Is The Name Of The Prepared Cheesecake Pan ?

  • @Atavia123 Springform pan

  • What Is The Name Of The Prepared Cheesecake Pan ?

  • LOVE your shirt

  • yummy!!!!!!!!!!!!!!!!!!!!!!!

  • that looks yummy and beautiful! :)

  • chời ơi nói n` qá :-&

  • ahh that batter looked so good D;

  • I cant find the recipe... where is the pdf file?

  • can this cake be made with cream chese frosting instead of actual cream chhese ?

  • she is a really knowledgeable chef. i didnt know to work with room temp cream cheese, keep the air out or bake in a water bath and i make cheesecakes all the time. i'm subscribing!

  • Hmm, The cream cheese is meant to be room tempature, but how can you ensure it wont go bad?

  • @mstmary123abc it wont go bad that fast.

  • I messed up making mine I think I didn't leave the cream cheese out long enough

  • That cakes looks amazing, Good job! :D

  • thanks for all the tips :)

  • i need to fix my oven so i can make this!!!!

  • can you make a tirimsu? sorry i cant spell it but yeah its an italian desert??thanks

  • Super recipe...Thanks!

  • Whenever I dream of cheesecake I wanna marry it!!!

  • Hmmm.... What I would do for the filling for a single 9" cheesecake: 5 / 8Oz packs of cream cheese 5 Whole Eggs + 2 Egg Yolks 3 Tbs of Flour 1 1/4 Cup of BAKERS Sugar 1 Tsp REAL Vanilla and the TRICK??? 1 1/3 Cup Heavy Whipping Cream ... I would NOT use lemon juice. I would bake it @ 500 degrees for 10 minutes, then lower temp to 200 for 55 minutes. Crust ... Cut the ingredients in, don't press it ... simply set it in and use tbs to level it out, gently.
  • @maptrking THANK YOU. I thought I was the only one who used heavy whipping cream...

  • im curious, the video and the recipe are they the same thing, because it says 4 eggs but in the video she uses 6 eggs. so im wondering now if her recipe makes 1 8 inch cheesecake or 2x8 inch cheesecakes.

  • @Phantim3dx What you could do, and it would work! Is 4 whole eggs and 2 egg yolks .... It would work ....

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  • Nice cheesecake I'll grab myself a slice

  • kool

  • Im a little pissed cuz she never says how much or how little to use. cups? tbsp?? I mean comeon, how can you miss that?

  • @kittymeowster it is done intentionally so you go to her website

  • @kittymeowster She wants you to go to her website for the recipe duh.

  • @kittymeowster I didnt like her video.. but in her defense, the tittle says "Amazing Cheesecake" not "HOW TO" and besides,she gives you a website where you can get a print out of it. Not very effective imo, but meh, not entirely her fault I guess

  • Have you ever poured a chocolate Ganache over the entire cheesecake, its amazing. I do it using Valrhona Chocolate of France.

  • Thank you for sharing. Do you prefer a real crust or graham cracker crust?

  • for baked cheese cake

    isnt that egg still having a chance of causing illness if you dont fully cook the center?

    i only bake mine in 6inches square glasses container with waterbath at 350F for 20mins and 325F for another 10mins

    it has a good browning, and fully cooked center sometimes with little cracking but with jelly top or whipped cream its just look as good as it taste like.

  • that is a lot of sugar

  • Thanks for being so detailed!

  • hmmmmmmmmmmmmmmmmmm

  • this cake looks difficult to make:( love cheesecake

  • and it looks so soft and smooth to cut into it looks sooooooo smooth i dont even want to eat it cuz it looks so smooth

  • it it so smooth at the top and i never ate cheesecake and you helped me cuz i never wanted to eat cheese cake all the time or that much and you made me wanna make it and eat thanku its soooooooo delicous !!!!!!!!!!!!!!!!!!

  • I LOVE CHEESECAKE!!!!!!

  • how long do you bake it for?

  • @FunnySister12345 8:40 she says it bakes at 325 degree oven.

  • @FunnySister12345 usually 55-60 minutes for cheesecakes in 9inch spring form pans. It should jiggle in the middle.

  • we don't have an electric mixer at home, can i still make cheesecake without it?

  • @acdrmt lol me niether thats why i use a egg beater attached to a nail driller XD

  • 2 pounds softened cream cheese (four 8 ounce bars)

    1 cup of sugar

    1 teaspoon vanilla extract

    1 teaspoon lemon juice

    4 eggs

  • thankyou very much you cheesecake is delicioso and very clean.  chef alma

  • Check out her website for the measurements.

  • does she give the measurements?

  • I like your recipe but can you please post the measurement of your ingredients. Thanks!

  • good lord thats not a mixer its an industriaal milling machine lol

  • @fireicer

    apparently all of the cooks are serious about baking have a kitchen aid. i wish i had 250 dollars lying around to get one!

  • @fireicer i know it is huge! who the hell would have room for that

  • Non si cucina con i capelli sciolti!E si usa un bel grembiule...

  • Boston University students created a bakeware product (for muffins/cupcakes).

    Please take a 4 minute survey and give us feedback for class!

  • nice cheese cake but she didn't tell the measurement of the ingredients..huh

  • Amazing indeed! Great job. :)

  • hey rose tips (1 star)

  • okay i understand how to make it but how long do you keep it in the oven? she didnt mention it... that would be good to know rather than wait till you see the middle jiggle

  • in her pdf recipe she wrote: Bake for about 15-20 minutes at a low temperature (325 degree preheated oven), until the dough is golden and baked through.

  • 30 mins :)

  • We bake one almost the same method, only didnt use the venilla and lemmon, but it came out great, i taught it look more like a custord and taste but thanks for inlightening me abt it being like custord, didnt know that, thanks for sharing:)

  • yuuuuummmmmmmmm!!!!!!!!!!!!!!!­!!!!

  • i am going to make this cake ummm....delisious!!

  • LOL SPELL IT RIGHT

  • YES.. I followed the same ingrédient ..LOVELY ... Thank U much for sharing this with us... :)

  • my sister said she will make one

    We will see how it will turns :P

  • i luv u cheesecake!! lol Cheesecake sooo da*n good!

  • Looks very tasty=)

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  • i many cheese we have to add in?

  • I dont have a mixer so just watching this is making my shoulders twitch, will pass on this one.

  • Lol look at 2:39 a bit of cheese does the great escape

  • no measurments...tsk tsk

  • It was great I tired it and it was very tasty and my wife loved it...thank you...

  • you should give nice comment you guys are fighting i agree with morlaboborla

  • how to u take the cheesecake out of the pan??