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Raw Queries and Responses

1. Shard Calculation

Query:

Response:

Calculated Shard: 14 (from laksa172)

2. Crawled Status Check

Query:

curl -X POST \
  'http://laksa014.int.ahrefs:8124/' \
  -H 'Content-Type: text/plain' \
  -H 'X-ClickHouse-Database: crawler3' \
  -H 'Authorization: Basic YXBpOg==' \
  -d 'SELECT getAhrefsURLFromUnparsed(src_unparsed) AS found_url, ifNull(toUnixTimestamp(download_stamp), 0) AS crawl_time, ifNull(toUnixTimestamp(props_url_first_seen), 0) AS first_indexed_time, download_http_code AS http_code, src_unparsed AS src_unparsed, src_root_hash AS src_root_hash, history_drop_reason AS history_drop_reason, meta_title AS meta_title, meta_descriptions AS meta_descriptions, attrs_boilerpipe_text AS attrs_boilerpipe_text, attrs_markdown AS attrs_markdown, attrs_readable_markdown AS attrs_readable_markdown, meta_canonical AS meta_canonical FROM crawler3.page_info_local FINAL PREWHERE (src_root_hash, src_unparsed) IN ((getAhrefsRootHashFromUnparsed(getAhrefsUnparsedNoserviceFromURL(\'https://www.dailymotion.com/video/x8mxeen\')), getAhrefsUnparsedNoserviceFromURL(\'https://www.dailymotion.com/video/x8mxeen\'))) FORMAT JSONEachRow'

Response:

{"found_url":"https:\/\/www.dailymotion.com\/video\/x8mxeen","crawl_time":1766899737,"first_indexed_time":0,"http_code":200,"src_unparsed":"com,dailymotion!www,\/video\/x8mxeen s443","src_root_hash":"3687493675733262814","history_drop_reason":null,"meta_title":"Our Best Classic Cheesecake Recipe Will Help You Become A Cheesecake Expert - video Dailymotion","meta_descriptions":["Here, we’re laying out all the tips and tricks—from the graham cracker crust to the dreaded water bath—that you’ll need to become a classic cheesecake expert."],"attrs_boilerpipe_text":"00:00  Hey, it's McKenzie here and we are in the Delish kitchen 00:03  and today I am making a cheesecake. 00:05  I know, so intimidating to a lot of home bakers, 00:07  but I promise this one is foolproof and it's perfect. 00:10  It's classic, straightforward, and you'll love it. 00:13  I really love this cheesecake recipe 00:15  and it is our classic vanilla cheesecake 00:18  that is the base for so many of our cheesecakes 00:22  So the great thing about it is that 00:24  if you can master this one, 00:25  you can master all of our cheesecakes on our site. 00:28  Living here in New York, 00:30  no offense to those that love a Junior's sponge cake crust, 00:34  but we strongly believe that a cheesecake 00:37  should have a graham cracker crust. 00:39  To make our crust for our cheesecake, 00:40  we are going to pulse the graham crackers 00:42  in a food processor until they're really fine crumbs. 00:45  Dump your crumbs into a bowl, 00:47  add your sugar, add your salt, give that a stir, 00:51  pour in your melted butter, give that a stir again 00:54  until it looks like wet sand. 00:56  So this is what you're looking for. 00:58  It's like wet sand so that it really holds together 01:01  Before we add in the crust to our springform pan, 01:03  you want to wrap the outside of your pan 01:06  with aluminum foil so that it's really nice and tight 01:09  because later we're gonna bake this in a pan of water 01:12  and we don't want any water getting into our springform pan. 01:15  Nobody wants a soggy cheesecake. 01:18  Do at least two layers. 01:19  There's plenty of butter in our crust already, 01:23  so there's not really a need to grease down 01:25  your springform pan on the inside. 01:27  It's gonna be just fine. 01:28  And just spread this around 01:30  and bring it up the sides of your pan as well. 01:33  And then start pressing in with a spoon. 01:36  You wanna really make sure you're packing it on. 01:39  It's all smooth, packed in, nice and tight. 01:43  So now this goes into the oven at 325 degrees 01:46  for about 12 to 15 minutes, 01:49  just until your edges start to turn golden. 01:57  And let that cool while we make our filling. 02:00  While your crust cools, 02:00  you can make the filling to your cheesecake, 02:02  the most important part, right? 02:04  First thing, it's really important 02:05  that all of your ingredients for your cheesecake 02:08  is at room temperature, 02:09  your cream cheese, your eggs, your sour cream. 02:11  This will help when you are beating your filling 02:14  to be a really smooth and not lumpy cheesecake mixture. 02:18  In a large bowl, beat cream cheese and sugar until smooth. 02:22  Add eggs, one at a time, beating well after each one. 02:26  Add sour cream and vanilla, beat again. 02:33  We just made our creamy filling, 02:35  so now we're going to pour it into our graham cracker crust 02:39  Let's talk about a water bath. 02:42  This is what's going to make sure your cheesecake 02:44  is smooth, creamy inside, and does not crack on top. 02:49  I think a water bath is what intimidates 02:51  a lot of people with cheesecake, 02:52  but really, it's the easiest thing. 02:55  All you have to do is find a roasting pan that is deep 02:58  and then larger than your springform pan. 03:01  Pour some boiling water straight from your kettle 03:03  into the bottom of the roasting pan. 03:05  A really helpful tip with your water bath 03:07  is to not pour the boiling water in 03:09  until the cheesecake is in the oven. 03:11  That way, you don't have to carry around 03:12  the heavy pan full of water and it sloshes everywhere. 03:15  And then as your cheesecake bakes, 03:16  it will steam and create a lot of moisture in your oven, 03:20  which will slowly cook your cheesecake 03:22  and ensure there's no cracking on top. 03:24  The cheesecake bakes at 325 degrees 03:26  for about one hour to an hour and a half, 03:29  just until the center is slightly jiggly. 03:31  It's been about an hour, 03:32  so we wanna check on our cheesecake 03:34  to see how much it jiggles, 03:36  'cause you don't want it to fully set 03:38  because it will continue to bake as it cools. 03:40  So give your pan a little shake 03:43  and see how that jiggles just in the center there 03:46  and the edges are set? 03:49  It's exactly what you want it to look like. 03:52  So now our cheesecake is ready to start cooling. 03:55  I left it in the oven. 03:56  We're gonna turn the oven off 03:58  and then prop the door open with a wooden spoon. 04:00  This is a safe way to do it, 04:02  but you want your cheesecake to cool down slowly 04:05  and that will help prevent it from cracking. 04:07  So you wanna let it cool in your oven for about an hour. 04:10  Let it cool down all the way. 04:12  Once your cheesecake is completely cooled down 04:14  to room temperature, 04:15  you now have to put it into the refrigerator 04:17  for at least four hours, 04:19  just until your cheesecake is really cold. 04:24  I have made this cheesecake 04:27  or a very similar variation of it hundreds of time. 04:31  Like that's, I promise that's not an exaggeration. 04:33  I think I make it weekly here at Delish 04:36  and I fall in love with it more and more every single time. 04:40  I love this cheesecake recipe. 04:43  The cheesecake, it's creamy, it's silky. 04:46  It's not overly sweet. 04:48  It's definitely rich. 04:49  A small slice is plenty. 04:51  I always keep coming back 04:52  for that graham cracker crust though. 04:54  I love, I love a graham cracker crust, 04:56  especially against like the creamy texture of the cheesecake 04:59  and that crunchy graham cracker crust 05:00  is the perfect pairing. 05:02  I love it and I know you will too. 05:04  The cheesecake is perfect as is. 05:06  You can eat it plain, 05:07  but topped with a little cherry pie filling 05:09  or chocolate or a salted caramel. 05:12  But this is the ultimate cheesecake from Delish 05:15  and everyone on this team is obsessed with it 05:17  and we just love it. 05:19  Now that you've mastered our classic cheesecake, 05:21  try some of our other ones on delish.com.","attrs_markdown":"[Skip to player](https:\/\/www.dailymotion.com\/video\/x8mxeen#player-wrapper)[Skip to main content](https:\/\/www.dailymotion.com\/video\/x8mxeen#main)\n\nSearch\n\nConnect\n\nWatch fullscreen\n\n![](data:image\/png;base64,iVBORw0KGgoAAAANSUhEUgAAAS0AAAD7AQMAAAAFPVArAAAAAXNSR0IB2cksfwAAAAlwSFlzAAALEwAACxMBAJqcGAAAAANQTFRFAAAAp3o92gAAAB9JREFUeJztwQEBAAAAgiD\/r25IQAEAAAAAAAAAAHBnJj0AAR63v1sAAAAASUVORK5CYII=)\n\nLike\n\nBookmark\n\nShare\n\nMore\n\n- Add to Playlist\n- Report\n\n# Our Best Classic Cheesecake Recipe Will Help You Become A Cheesecake Expert\n[![](https:\/\/s1.dmcdn.net\/u\/7TY_O1QOIAthpvApY\/60x60)Delish](https:\/\/www.dailymotion.com\/delish)\n\nFollow\n\n- 2 years ago\n\nHere, we’re laying out all the tips and tricks—from the graham cracker crust to the dreaded water bath—that you’ll need to become a classic cheesecake expert.\n\n## Category\n[🛠️ Lifestyle](https:\/\/www.dailymotion.com\/category\/content-lifestyle)\n\n###### Transcript\nDisplay full video transcript\n\n00:00 Hey, it's McKenzie here and we are in the Delish kitchen\n\n00:03 and today I am making a cheesecake.\n\n00:05 I know, so intimidating to a lot of home bakers,\n\n00:07 but I promise this one is foolproof and it's perfect.\n\n00:10 It's classic, straightforward, and you'll love it.\n\n00:13 I really love this cheesecake recipe\n\n00:15 and it is our classic vanilla cheesecake\n\n00:18 that is the base for so many of our cheesecakes\n\n00:21 on delish.com.\n\n00:22 So the great thing about it is that\n\n00:24 if you can master this one,\n\n00:25 you can master all of our cheesecakes on our site.\n\n00:28 Living here in New York,\n\n00:30 no offense to those that love a Junior's sponge cake crust,\n\n00:34 but we strongly believe that a cheesecake\n\n00:37 should have a graham cracker crust.\n\n00:39 To make our crust for our cheesecake,\n\n00:40 we are going to pulse the graham crackers\n\n00:42 in a food processor until they're really fine crumbs.\n\n00:45 Dump your crumbs into a bowl,\n\n00:47 add your sugar, add your salt, give that a stir,\n\n00:51 pour in your melted butter, give that a stir again\n\n00:54 until it looks like wet sand.\n\n00:56 So this is what you're looking for.\n\n00:58 It's like wet sand so that it really holds together\n\n01:00 when you press it.\n\n01:01 Before we add in the crust to our springform pan,\n\n01:03 you want to wrap the outside of your pan\n\n01:06 with aluminum foil so that it's really nice and tight\n\n01:09 because later we're gonna bake this in a pan of water\n\n01:12 and we don't want any water getting into our springform pan.\n\n01:15 Nobody wants a soggy cheesecake.\n\n01:18 Do at least two layers.\n\n01:19 There's plenty of butter in our crust already,\n\n01:23 so there's not really a need to grease down\n\n01:25 your springform pan on the inside.\n\n01:27 It's gonna be just fine.\n\n01:28 And just spread this around\n\n01:30 and bring it up the sides of your pan as well.\n\n01:33 And then start pressing in with a spoon.\n\n01:36 You wanna really make sure you're packing it on.\n\n01:39 It's all smooth, packed in, nice and tight.\n\n01:43 So now this goes into the oven at 325 degrees\n\n01:46 for about 12 to 15 minutes,\n\n01:49 just until your edges start to turn golden.\n\n01:57 And let that cool while we make our filling.\n\n02:00 While your crust cools,\n\n02:00 you can make the filling to your cheesecake,\n\n02:02 the most important part, right?\n\n02:04 First thing, it's really important\n\n02:05 that all of your ingredients for your cheesecake\n\n02:08 is at room temperature,\n\n02:09 your cream cheese, your eggs, your sour cream.\n\n02:11 This will help when you are beating your filling\n\n02:14 to be a really smooth and not lumpy cheesecake mixture.\n\n02:18 In a large bowl, beat cream cheese and sugar until smooth.\n\n02:22 Add eggs, one at a time, beating well after each one.\n\n02:26 Add sour cream and vanilla, beat again.\n\n02:29 Add flour and salt.\n\n02:32 Mix until smooth.\n\n02:33 We just made our creamy filling,\n\n02:35 so now we're going to pour it into our graham cracker crust\n\n02:38 and smooth the top.\n\n02:39 Let's talk about a water bath.\n\n02:42 This is what's going to make sure your cheesecake\n\n02:44 is smooth, creamy inside, and does not crack on top.\n\n02:49 I think a water bath is what intimidates\n\n02:51 a lot of people with cheesecake,\n\n02:52 but really, it's the easiest thing.\n\n02:55 All you have to do is find a roasting pan that is deep\n\n02:58 and then larger than your springform pan.\n\n03:01 Pour some boiling water straight from your kettle\n\n03:03 into the bottom of the roasting pan.\n\n03:05 A really helpful tip with your water bath\n\n03:07 is to not pour the boiling water in\n\n03:09 until the cheesecake is in the oven.\n\n03:11 That way, you don't have to carry around\n\n03:12 the heavy pan full of water and it sloshes everywhere.\n\n03:15 And then as your cheesecake bakes,\n\n03:16 it will steam and create a lot of moisture in your oven,\n\n03:20 which will slowly cook your cheesecake\n\n03:22 and ensure there's no cracking on top.\n\n03:24 The cheesecake bakes at 325 degrees\n\n03:26 for about one hour to an hour and a half,\n\n03:29 just until the center is slightly jiggly.\n\n03:31 It's been about an hour,\n\n03:32 so we wanna check on our cheesecake\n\n03:34 to see how much it jiggles,\n\n03:36 'cause you don't want it to fully set\n\n03:38 because it will continue to bake as it cools.\n\n03:40 So give your pan a little shake\n\n03:43 and see how that jiggles just in the center there\n\n03:46 and the edges are set?\n\n03:47 That is perfect.\n\n03:49 It's exactly what you want it to look like.\n\n03:52 So now our cheesecake is ready to start cooling.\n\n03:55 I left it in the oven.\n\n03:56 We're gonna turn the oven off\n\n03:58 and then prop the door open with a wooden spoon.\n\n04:00 This is a safe way to do it,\n\n04:02 but you want your cheesecake to cool down slowly\n\n04:05 and that will help prevent it from cracking.\n\n04:07 So you wanna let it cool in your oven for about an hour.\n\n04:10 Let it cool down all the way.\n\n04:12 Once your cheesecake is completely cooled down\n\n04:14 to room temperature,\n\n04:15 you now have to put it into the refrigerator\n\n04:17 for at least four hours,\n\n04:19 just until your cheesecake is really cold.\n\n04:21 (upbeat music)\n\n04:24 I have made this cheesecake\n\n04:27 or a very similar variation of it hundreds of time.\n\n04:31 Like that's, I promise that's not an exaggeration.\n\n04:33 I think I make it weekly here at Delish\n\n04:36 and I fall in love with it more and more every single time.\n\n04:40 I love this cheesecake recipe.\n\n04:41 It's perfect.\n\n04:43 The cheesecake, it's creamy, it's silky.\n\n04:46 It's not overly sweet.\n\n04:48 It's definitely rich.\n\n04:49 A small slice is plenty.\n\n04:51 I always keep coming back\n\n04:52 for that graham cracker crust though.\n\n04:54 I love, I love a graham cracker crust,\n\n04:56 especially against like the creamy texture of the cheesecake\n\n04:59 and that crunchy graham cracker crust\n\n05:00 is the perfect pairing.\n\n05:02 I love it and I know you will too.\n\n05:04 The cheesecake is perfect as is.\n\n05:06 You can eat it plain,\n\n05:07 but topped with a little cherry pie filling\n\n05:09 or chocolate or a salted caramel.\n\n05:12 But this is the ultimate cheesecake from Delish\n\n05:15 and everyone on this team is obsessed with it\n\n05:17 and we just love it.\n\n05:19 Now that you've mastered our classic cheesecake,\n\n05:21 try some of our other ones on delish.com.\n\n05:23 (upbeat music)\n\n05:26 (upbeat music)\n\n##### Be the first to comment\n![](https:\/\/www.dailymotion.com\/video\/img\/avatarDefault.511c745f936d7c5244bb.png)\n\nAdd your comment\n\n## Recommended\n[![](https:\/\/s2.dmcdn.net\/v\/P80e31ep6MQ3Vk-yS\/x120)6:20 \\| Up next](https:\/\/www.dailymotion.com\/video\/x6yyupv)\n\n[Delish Insanely Easy \\| How To Make A Perfect Cheesecake](https:\/\/www.dailymotion.com\/video\/x6yyupv)\n\n[Delish](https:\/\/www.dailymotion.com\/delish)\n\n7 years 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Boilerpipe Text	00:00 Hey, it's McKenzie here and we are in the Delish kitchen 00:03 and today I am making a cheesecake. 00:05 I know, so intimidating to a lot of home bakers, 00:07 but I promise this one is foolproof and it's perfect. 00:10 It's classic, straightforward, and you'll love it. 00:13 I really love this cheesecake recipe 00:15 and it is our classic vanilla cheesecake 00:18 that is the base for so many of our cheesecakes 00:22 So the great thing about it is that 00:24 if you can master this one, 00:25 you can master all of our cheesecakes on our site. 00:28 Living here in New York, 00:30 no offense to those that love a Junior's sponge cake crust, 00:34 but we strongly believe that a cheesecake 00:37 should have a graham cracker crust. 00:39 To make our crust for our cheesecake, 00:40 we are going to pulse the graham crackers 00:42 in a food processor until they're really fine crumbs. 00:45 Dump your crumbs into a bowl, 00:47 add your sugar, add your salt, give that a stir, 00:51 pour in your melted butter, give that a stir again 00:54 until it looks like wet sand. 00:56 So this is what you're looking for. 00:58 It's like wet sand so that it really holds together 01:01 Before we add in the crust to our springform pan, 01:03 you want to wrap the outside of your pan 01:06 with aluminum foil so that it's really nice and tight 01:09 because later we're gonna bake this in a pan of water 01:12 and we don't want any water getting into our springform pan. 01:15 Nobody wants a soggy cheesecake. 01:18 Do at least two layers. 01:19 There's plenty of butter in our crust already, 01:23 so there's not really a need to grease down 01:25 your springform pan on the inside. 01:27 It's gonna be just fine. 01:28 And just spread this around 01:30 and bring it up the sides of your pan as well. 01:33 And then start pressing in with a spoon. 01:36 You wanna really make sure you're packing it on. 01:39 It's all smooth, packed in, nice and tight. 01:43 So now this goes into the oven at 325 degrees 01:46 for about 12 to 15 minutes, 01:49 just until your edges start to turn golden. 01:57 And let that cool while we make our filling. 02:00 While your crust cools, 02:00 you can make the filling to your cheesecake, 02:02 the most important part, right? 02:04 First thing, it's really important 02:05 that all of your ingredients for your cheesecake 02:08 is at room temperature, 02:09 your cream cheese, your eggs, your sour cream. 02:11 This will help when you are beating your filling 02:14 to be a really smooth and not lumpy cheesecake mixture. 02:18 In a large bowl, beat cream cheese and sugar until smooth. 02:22 Add eggs, one at a time, beating well after each one. 02:26 Add sour cream and vanilla, beat again. 02:33 We just made our creamy filling, 02:35 so now we're going to pour it into our graham cracker crust 02:39 Let's talk about a water bath. 02:42 This is what's going to make sure your cheesecake 02:44 is smooth, creamy inside, and does not crack on top. 02:49 I think a water bath is what intimidates 02:51 a lot of people with cheesecake, 02:52 but really, it's the easiest thing. 02:55 All you have to do is find a roasting pan that is deep 02:58 and then larger than your springform pan. 03:01 Pour some boiling water straight from your kettle 03:03 into the bottom of the roasting pan. 03:05 A really helpful tip with your water bath 03:07 is to not pour the boiling water in 03:09 until the cheesecake is in the oven. 03:11 That way, you don't have to carry around 03:12 the heavy pan full of water and it sloshes everywhere. 03:15 And then as your cheesecake bakes, 03:16 it will steam and create a lot of moisture in your oven, 03:20 which will slowly cook your cheesecake 03:22 and ensure there's no cracking on top. 03:24 The cheesecake bakes at 325 degrees 03:26 for about one hour to an hour and a half, 03:29 just until the center is slightly jiggly. 03:31 It's been about an hour, 03:32 so we wanna check on our cheesecake 03:34 to see how much it jiggles, 03:36 'cause you don't want it to fully set 03:38 because it will continue to bake as it cools. 03:40 So give your pan a little shake 03:43 and see how that jiggles just in the center there 03:46 and the edges are set? 03:49 It's exactly what you want it to look like. 03:52 So now our cheesecake is ready to start cooling. 03:55 I left it in the oven. 03:56 We're gonna turn the oven off 03:58 and then prop the door open with a wooden spoon. 04:00 This is a safe way to do it, 04:02 but you want your cheesecake to cool down slowly 04:05 and that will help prevent it from cracking. 04:07 So you wanna let it cool in your oven for about an hour. 04:10 Let it cool down all the way. 04:12 Once your cheesecake is completely cooled down 04:14 to room temperature, 04:15 you now have to put it into the refrigerator 04:17 for at least four hours, 04:19 just until your cheesecake is really cold. 04:24 I have made this cheesecake 04:27 or a very similar variation of it hundreds of time. 04:31 Like that's, I promise that's not an exaggeration. 04:33 I think I make it weekly here at Delish 04:36 and I fall in love with it more and more every single time. 04:40 I love this cheesecake recipe. 04:43 The cheesecake, it's creamy, it's silky. 04:46 It's not overly sweet. 04:48 It's definitely rich. 04:49 A small slice is plenty. 04:51 I always keep coming back 04:52 for that graham cracker crust though. 04:54 I love, I love a graham cracker crust, 04:56 especially against like the creamy texture of the cheesecake 04:59 and that crunchy graham cracker crust 05:00 is the perfect pairing. 05:02 I love it and I know you will too. 05:04 The cheesecake is perfect as is. 05:06 You can eat it plain, 05:07 but topped with a little cherry pie filling 05:09 or chocolate or a salted caramel. 05:12 But this is the ultimate cheesecake from Delish 05:15 and everyone on this team is obsessed with it 05:17 and we just love it. 05:19 Now that you've mastered our classic cheesecake, 05:21 try some of our other ones on delish.com.
Markdown	[Skip to player](https://www.dailymotion.com/video/x8mxeen#player-wrapper)[Skip to main content](https://www.dailymotion.com/video/x8mxeen#main) Search Connect Watch fullscreen ![](data:image/png;base64,iVBORw0KGgoAAAANSUhEUgAAAS0AAAD7AQMAAAAFPVArAAAAAXNSR0IB2cksfwAAAAlwSFlzAAALEwAACxMBAJqcGAAAAANQTFRFAAAAp3o92gAAAB9JREFUeJztwQEBAAAAgiD/r25IQAEAAAAAAAAAAHBnJj0AAR63v1sAAAAASUVORK5CYII=) Like Bookmark Share More - Add to Playlist - Report # Our Best Classic Cheesecake Recipe Will Help You Become A Cheesecake Expert [![](https://s1.dmcdn.net/u/7TY_O1QOIAthpvApY/60x60)Delish](https://www.dailymotion.com/delish) Follow - 2 years ago Here, we’re laying out all the tips and tricks—from the graham cracker crust to the dreaded water bath—that you’ll need to become a classic cheesecake expert. ## Category [🛠️ Lifestyle](https://www.dailymotion.com/category/content-lifestyle) ###### Transcript Display full video transcript 00:00 Hey, it's McKenzie here and we are in the Delish kitchen 00:03 and today I am making a cheesecake. 00:05 I know, so intimidating to a lot of home bakers, 00:07 but I promise this one is foolproof and it's perfect. 00:10 It's classic, straightforward, and you'll love it. 00:13 I really love this cheesecake recipe 00:15 and it is our classic vanilla cheesecake 00:18 that is the base for so many of our cheesecakes 00:21 on delish.com. 00:22 So the great thing about it is that 00:24 if you can master this one, 00:25 you can master all of our cheesecakes on our site. 00:28 Living here in New York, 00:30 no offense to those that love a Junior's sponge cake crust, 00:34 but we strongly believe that a cheesecake 00:37 should have a graham cracker crust. 00:39 To make our crust for our cheesecake, 00:40 we are going to pulse the graham crackers 00:42 in a food processor until they're really fine crumbs. 00:45 Dump your crumbs into a bowl, 00:47 add your sugar, add your salt, give that a stir, 00:51 pour in your melted butter, give that a stir again 00:54 until it looks like wet sand. 00:56 So this is what you're looking for. 00:58 It's like wet sand so that it really holds together 01:00 when you press it. 01:01 Before we add in the crust to our springform pan, 01:03 you want to wrap the outside of your pan 01:06 with aluminum foil so that it's really nice and tight 01:09 because later we're gonna bake this in a pan of water 01:12 and we don't want any water getting into our springform pan. 01:15 Nobody wants a soggy cheesecake. 01:18 Do at least two layers. 01:19 There's plenty of butter in our crust already, 01:23 so there's not really a need to grease down 01:25 your springform pan on the inside. 01:27 It's gonna be just fine. 01:28 And just spread this around 01:30 and bring it up the sides of your pan as well. 01:33 And then start pressing in with a spoon. 01:36 You wanna really make sure you're packing it on. 01:39 It's all smooth, packed in, nice and tight. 01:43 So now this goes into the oven at 325 degrees 01:46 for about 12 to 15 minutes, 01:49 just until your edges start to turn golden. 01:57 And let that cool while we make our filling. 02:00 While your crust cools, 02:00 you can make the filling to your cheesecake, 02:02 the most important part, right? 02:04 First thing, it's really important 02:05 that all of your ingredients for your cheesecake 02:08 is at room temperature, 02:09 your cream cheese, your eggs, your sour cream. 02:11 This will help when you are beating your filling 02:14 to be a really smooth and not lumpy cheesecake mixture. 02:18 In a large bowl, beat cream cheese and sugar until smooth. 02:22 Add eggs, one at a time, beating well after each one. 02:26 Add sour cream and vanilla, beat again. 02:29 Add flour and salt. 02:32 Mix until smooth. 02:33 We just made our creamy filling, 02:35 so now we're going to pour it into our graham cracker crust 02:38 and smooth the top. 02:39 Let's talk about a water bath. 02:42 This is what's going to make sure your cheesecake 02:44 is smooth, creamy inside, and does not crack on top. 02:49 I think a water bath is what intimidates 02:51 a lot of people with cheesecake, 02:52 but really, it's the easiest thing. 02:55 All you have to do is find a roasting pan that is deep 02:58 and then larger than your springform pan. 03:01 Pour some boiling water straight from your kettle 03:03 into the bottom of the roasting pan. 03:05 A really helpful tip with your water bath 03:07 is to not pour the boiling water in 03:09 until the cheesecake is in the oven. 03:11 That way, you don't have to carry around 03:12 the heavy pan full of water and it sloshes everywhere. 03:15 And then as your cheesecake bakes, 03:16 it will steam and create a lot of moisture in your oven, 03:20 which will slowly cook your cheesecake 03:22 and ensure there's no cracking on top. 03:24 The cheesecake bakes at 325 degrees 03:26 for about one hour to an hour and a half, 03:29 just until the center is slightly jiggly. 03:31 It's been about an hour, 03:32 so we wanna check on our cheesecake 03:34 to see how much it jiggles, 03:36 'cause you don't want it to fully set 03:38 because it will continue to bake as it cools. 03:40 So give your pan a little shake 03:43 and see how that jiggles just in the center there 03:46 and the edges are set? 03:47 That is perfect. 03:49 It's exactly what you want it to look like. 03:52 So now our cheesecake is ready to start cooling. 03:55 I left it in the oven. 03:56 We're gonna turn the oven off 03:58 and then prop the door open with a wooden spoon. 04:00 This is a safe way to do it, 04:02 but you want your cheesecake to cool down slowly 04:05 and that will help prevent it from cracking. 04:07 So you wanna let it cool in your oven for about an hour. 04:10 Let it cool down all the way. 04:12 Once your cheesecake is completely cooled down 04:14 to room temperature, 04:15 you now have to put it into the refrigerator 04:17 for at least four hours, 04:19 just until your cheesecake is really cold. 04:21 (upbeat music) 04:24 I have made this cheesecake 04:27 or a very similar variation of it hundreds of time. 04:31 Like that's, I promise that's not an exaggeration. 04:33 I think I make it weekly here at Delish 04:36 and I fall in love with it more and more every single time. 04:40 I love this cheesecake recipe. 04:41 It's perfect. 04:43 The cheesecake, it's creamy, it's silky. 04:46 It's not overly sweet. 04:48 It's definitely rich. 04:49 A small slice is plenty. 04:51 I always keep coming back 04:52 for that graham cracker crust though. 04:54 I love, I love a graham cracker crust, 04:56 especially against like the creamy texture of the cheesecake 04:59 and that crunchy graham cracker crust 05:00 is the perfect pairing. 05:02 I love it and I know you will too. 05:04 The cheesecake is perfect as is. 05:06 You can eat it plain, 05:07 but topped with a little cherry pie filling 05:09 or chocolate or a salted caramel. 05:12 But this is the ultimate cheesecake from Delish 05:15 and everyone on this team is obsessed with it 05:17 and we just love it. 05:19 Now that you've mastered our classic cheesecake, 05:21 try some of our other ones on delish.com. 05:23 (upbeat music) 05:26 (upbeat music) ##### Be the first to comment ![](https://www.dailymotion.com/video/img/avatarDefault.511c745f936d7c5244bb.png) Add your comment ## Recommended [![](https://s2.dmcdn.net/v/P80e31ep6MQ3Vk-yS/x120)6:20 \\| Up next](https://www.dailymotion.com/video/x6yyupv) [Delish Insanely Easy \\| How To Make A Perfect Cheesecake](https://www.dailymotion.com/video/x6yyupv) [Delish](https://www.dailymotion.com/delish) 7 years ago [![](https://s1.dmcdn.net/v/Vs9Jm1epEpM6Uq3d8/x120)8:26](https://www.dailymotion.com/video/x8u3my8) [A White Cake Recipe So Good, Even The Chocolate Lovers Will Be Converted](https://www.dailymotion.com/video/x8u3my8) [Delish](https://www.dailymotion.com/delish) 2 years ago [![](https://s2.dmcdn.net/v/S7m351X-4y8CCJuZD/x120)1:05](https://www.dailymotion.com/video/x7sw6h1) [No-Bake 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