Martha Bakes Season 1 Episode 3 Cheesecake

In the third episode of the first season of Martha Bakes, we explore the delicious world of cheesecake. Martha Stewart shares her extensive knowledge on the classic dessert, as well as some modern twists on the traditional recipe.

The episode kicks off with Martha explaining the different types of cheesecake, from the classic New York style to the lighter, fluffier Japanese version. She shares some tips on how to achieve the perfect texture and flavor for each style, including the importance of using room temperature ingredients and how to avoid over-mixing.

Next, Martha shows us how to make the classic New York style cheesecake, starting with the crust. She guides viewers through the process of making a graham cracker crust, which she insists is the best option for this type of cheesecake. She emphasizes the importance of pressing the crust firmly into the pan to ensure it holds together during baking.

Once the crust is ready, Martha moves on to the filling. She goes through each step thoroughly, from preparing the cream cheese to mixing in the sour cream and eggs. She also shares some tips on how to achieve a smooth, silky texture and avoid any cracks in the final product. Throughout the process, Martha emphasizes the importance of patience and precision, and pays close attention to temperature control.

After the cheesecake has been baked and cooled, Martha moves on to the final touches. She demonstrates how to make a simple, yet elegant topping of fresh berries and powdered sugar. She also shows a few variations on the classic recipe, such as adding lemon zest or chocolate swirls.

Next, Martha introduces us to the Japanese style cheesecake, which is a much lighter, fluffier version of the dessert. Instead of a graham cracker crust, this recipe calls for a sponge cake base, which Martha shows us how to make from scratch. She goes through each step thoroughly, from mixing the batter to baking and cooling the sponge cake.

Once the sponge cake is ready, Martha moves on to the filling. She shows us how to make a meringue, which is then combined with cream cheese and egg yolks. She emphasizes the importance of folding the meringue gently into the cream cheese mixture to maintain the fluffy texture. Once the filling is ready, it's poured over the sponge cake base and baked until it rises and turns golden brown.

Finally, Martha shows us some variations on the Japanese cheesecake recipe, such as adding matcha powder or chocolate chips to the filling. She also shows us how to make a simple syrup to brush over the sponge cake base, which adds a subtle sweetness and keeps the cake moist.

Overall, this episode of Martha Bakes is a must-watch for anyone who loves cheesecake. Martha's expertise and attention to detail make the recipes easy to follow, even for inexperienced bakers. Her tips and tricks on achieving the perfect texture and flavor are invaluable, and the variations she shares demonstrate the versatility of this classic dessert. Whether you prefer the classic New York style or the lighter Japanese version, Martha has you covered.