As a New Yorker, New York Cheese Cake is my favorite! I learned today that Cheese Cake is a Custard! Great lesson Anna! Thank you for sharing your wealth of knowledge with us.

You are such an amazing chef and teacher. I hope you continue these classes. Thank you!

I cannot stress it enough, you are awesome! I missed the live broadcast but am so grateful to be able to watch the replay. The information you provide is invaluable. The how and why of this and that ingredient is so helpful. I love to bake but I'm not a smart baker. I follow a recipe and achieve great results but that's all thanks to the recipe. The science, basics, fundamentals- whatever it is called is so important and before watching you, I never thought about it. I will spend the time to get to "know" my oven. It's quite old and takes about 30 minutes to reach 350° - once I'm comfortable with the time it takes to decrease in temp, then it will be time to give this a try. You're tutorials are a confidence builder and I am so very thankful to you. I'm not sure where to find the community you mentioned to vote on the fruit for next week's recipe but I signed up and followed you based on all the links below. Buttons and bells pressed! So loving and looking forward to more of your 101 classes. Thanks Mike for great video!

Such a masterclass!! Thank you for all those wonderful tips Ana ❤

I remember I had made this before during my birthday using Anna's cheesecake recipe ,it turns out amazing.

Dear Anna, Thank YOU for inviting us to your kitchen! I can almost smell the sweet cheesecake baking in your oven and making baking memories like I used to with my sweet Nana back home back in the days....thank YOU stay well!

After years of cracked dry cheese cake, I so appreciate your recipe and directions. It turned out so lovely!! My son loves cheesecake and this year (his birthday), I can give him one I can be proud of!! 😍

Hi Aana, You've beautifully explained everything in detail in your banking class. Well done 💯❣️ Thanks. Stay blessed and stay healthy 💞

Thank you Anna. I am really looking forward to the upcoming pastry lesson.

I tried the puff pastry today and it was out of this world... thank you so much for sharing so perfect recipes every time ❤️💗

Love the cheesecake. God bless you Anna Olson and your family 💖🥰

You are an awesome teacher.. thank you for sharing your recipes .

My goodness Anna & Michael & team that was AMAZING & looked so delicious!!😇😋 I'll be having a go from NZ - yummy 😍👍

Hi Anna!! I'm so happy to see you, I'm from Montreal 😊 ❤️ 🤗

Hi, Anna!!. Many thanks!!. This is a highly educative baking class!!.

We love your videos, don't get to see you live because it's 2am in Brisbane, Australia when they are broadcast. Thank you for sharing your thoughts and tips, it's certainly making us better, and wiser bakers.

I love your kitchen Anna it's beautiful. I absolutely love cheesecake.🤤

I am really enjoying your Live series Anna. You are so candid and funny. I find myself chuckling sometimes. I just miss your Live series due to time difference. I’m in South Africa 🇿🇦. Cheesecake is one of my favorite desserts. And yes, New York Cheesecake 😋😋😋. We don’t have graham crackers here unless I make them. So I use ginger cookies, digestive cookies. Sometimes I combine cheeses - goat’s, ricotta and regular cream cheese, and I use a sieve sometimes. I am learning a lot from you, especially the basic ratios. Thank you for putting a beautiful KZfaq series. I’m hooked. 😊

Hi, Anna & Micheal. Thank you for sharing your recipies. I really appreciate it. Cheese cake is my favorite ;) but was too scared to make it. After this video I will be able to make one ;) thanks again. More videos pls.

You’re worth the wait ❣️🙏🏾

thank you for this very informative video!

i will surely try this... i love cream cheese... thank you

Hi Anna, thank you so much for these videos during quarantine! I hope you and Michael are doing well! I was wondering whether you’d ever make a tourtiere on your channel?

Hello from México!! Love your recipies!!

Amazing Cheesecake recipe💖💖

I've got cheesecake everywhere..so funny when you said that😂

Hi ! Anna, I’m happy to attend your class. Many thanks

Good evening, my name is Lavaughn, i enjoy looking at you . I'm from Trinidad and Tobago. Keep up the great job.

Deliciosa receta 👍😊 Saludos desde mi hermoso México 🇲🇽❤️

Hi Anna. So excited to watch u

Hi Anna. How are you? Love to try your cheesecake recipe..looks so yummy😋and has an easy recipe...by the way...love your mixer😍.. Ruth here from the Philippines.❤️

Hello, you I see from Honduras Central America, thanks!!!

I love making cheese cake, i actually make a rasberry cheese cake that everyone loves.

saludos desde paraguay sos mi mentora desde aqui te sigo siempre!

Hello Anna love watching your video love from Belgium

I bake cheese cake in an a 9×13 pan. Or even a smaller pan but, a square or rectangular one. I dont use a circular one. It comes out fine. Because I didn't have a spring foam pan.

I love all your recipes especially, puff pastry. Can you give me a recipe on Florentine pastry, rumble ball. Make dark chocolate pls.

Nice

Hello Anna! Hope all is well and good- this is Dawn from cebu, philippines

Always wondered about flipping the lip.

Hello from St. Catharines!

Hi Anna, the times for the cooking steps depends of the size of the cheesecake ? Thank you

eres la mejor pastelera te sigo en todos tus programas soy martha de colombia

I do it. My cheesecake take a little longer. Don't crack and my family love. So delicious.

Awesome

I’m just a nothing prairie girl from Saskatchewan. Thanks for explaining the process of oven temps for baking cheesecake

HI...I LOVE WATCHING YOU!!!!

Hi Anna, How about substituting ,hung plain yogurt in cheese cloth, for cream cheese since its not available in the country I now live in. I tried it on cream cheese cake. It turned out great.

Hi from Brazil!

Yummmmyyyyy

Wow

Hi there... from Singapore 🇸🇬

@OhYumwithAnnaOlson - How do you adjust the baking temperature/time for smaller cheesecakes? I have mini springform pans - 4" diameter?

Very beautiful 🎁 recipeexcellent..

Hi M.Olson, have a good day,im from Phil.

Hi Anna, thank you for sharing your baking tips. I always enjoy watching your clips! Regarding this 101, how should the baking time be adjusted if a 7 inch spring pan is used? Thanks.

Hi Anna, greetings from Mexico City

I have a problem with "room temperature" ingredients. I live in Sherwood Park, Alberta and especially in winter we keep our thermostat at no higher than 18C which is a little cool for some. Our summer this year wasn't that great and the furnace had actually kicked on on cool rainy nights several days in a row, despite our highly insulated house - like most people out in the prairie provinces in western Canada. Even butter stays hard out on the counter. In fact to butter a slice of bread we have to pop it in the microwave for 8-20 seconds depending on the amount of butter in the container. What would be considered room temperature? I tried putting my bowl in the oven with the light on to be a "warm place" but we use energy efficient LED lights, everything. I want to start baking more. I used to bake a lot when my son was young but now we're older and he lives with his wife and my husband is diabetic so I "should be" the only one eating anything though my husband has a low resistance.

wow

Hello Chef Anna! Does adding more eggs to the cheesecake recipe make the cake lighter? What is the effect of eggs on cheesecake?

I am baking new york cheesecake now YOUR RECIPE...😊

Hii Anna.. Greetings From Malaysia 🇲🇾😊✌️

I have a quick question..can anyone tell me do i need to put this cake in fridge or freezer?

Trinidad 🇹🇹 in the house!! 🏝

Hi Anna .... could please tell d reduced heat in celcius for d oven while baking

Hi Anna. What do I substitute cake and pastry flour with? Can I use all purpose flour if this is what's available in Kenya? I have read an article that suggested to take out two tablespoons out of every cup of all purpose flour (when used in place of cake and pastry flour) called for in a recipe and replace that with two tablespoons of cornstarch. What's your take? Thanks.

Hi from South Africa

do you have a raspberry cheesecake recipe?

Watching from Saudi Arabia🤗

Greetings from Izmir Turkey Ma'am, I asked this question probably missed it during the live-stream. Can I use whole wheat flour contains also oat cookies for crust? Thank you for your precious time sharing with all of us.

Hi, Im Michelle from Philippines. 😍

Hi Anna! Love the 101 series. U use 150g for all purpose flour weight. Why do other recipes use either 125 or 143 grams?

Can one use homemade cottage cheese

cool

Hi dear, I'm from Canada

❤❤

Can i do 1/2 size cake

Your recipe in the description said it need 1 1/2 cups sour cream (divided) and it said it was 375ml in total. So dividing 375ml by 2 is 187.5ml but in this live stream you said to add 175ml in the batter and on top. What is the measurement?

Can I make half the recipe? I only have 3 pks of cream cheese (250g each)

Is it baked in a convection or conventional oven? Last time, I tried it with a conventional oven, and it didn't get enough. I followed the recipe. Also, I don't have sour cream where I live (Denmark). Can I use creme fraiche (fat ≈ 35%)?

Hello from Solomon Islands😍

Hi 👋 Anna from malaysia 🇲🇾 😘

Anna - what I found with NY style cheesecake following your baking instructions, and inspiration from this lesson, is -- my cheesecake came out great with the oven temp steps -- , no cracks, -- but as far as the texture, it just seemed like sweetened cream cheese with an under crust. It really had no depth, no CAKE to it. I thought, gee, just leave out the eggs and do a no-bake. Strawberry sauce. Guests loved it, but I was unimpressed. I followed your post on Professional NY style Cheesecake. Would some addition of flour give it more lift, depth, cake? I don't like the Ricotta or cottage cheese style. I did not put a lot of air into as you instructed in the last mix -- wondering if that extra air might help? Bottom line, if air causes cracks but offers rise and texture, do cracks matter?

For Anna Kent just in case you didn't get a answer yes Cornflour is the same as corn Starch

Hi Anna, just joined from Karachi Pakistan

Hi Anna!, can you make one playlist of pure veg recipe videos for the pure veg followers of your like me. Pure Veg. means recipes that don't include even Eggs. Also, It will be great if you can mention in all recipes that it can be made without eggs or not at times when you add an egg.

Your oven is eletric convection fan oven ? or not ?

Hi Anna, do you recommend giving water bath to cheese cake. I noticed if I dont do, they crack.

Can I use mascarpone cheese

Hi Anna

How do I get notifications l follow you on you tube, but since I found you earlier this year l have missed a number of these. I have so many questions for you... lol

Good morning from.Indonesia

What is chicago cheesecake. Whats difference ?

Can you make cheesecake without a crust

how about pistachio cheesecake

I have a question why I never see anyone use a food processor versus a mixer for making a cheesecake. I have used a food processor for many years now with great results. I basically liquefy my ingredients together, put in a springform pan with a baked crust and then bake with a water bath. My cheesecakes always come out creamy and never crack. I am not sure why this technique is not used by others or professional chefs. Any insight on why this is? Thanks and love your recipes!

Hi dear Is this baked cheese cake ? Could u plz put the ingredients below the video ...

Why is it only 1/3 of the screen? Everything is so small. Nevertheless, LOVE all your videos. Thank you thank you thank you!!!!!!!!

España ........

Hermosa Amigaaaa,un gran plcer verte y seguir aprendiendo de tí,cariños desde Buenos Aires, Argentina