Awwwww man!!! You just made my week!!! Love ya buddy!! This video was awesome and so glad that you tested the recipe, glad to see someone actually make it and it turn out good. I've fixed the information on the website and glad you spotted the errors. Also with the sweetener I don't get confectioners erythritol or swerve in India so I use like liquid stevia so for most of my dessert recipes it's always sweeten to taste. Plus you should taste it after you add the egg yolks in, and don't worry nothing happens if you taste a bit of batter with raw eggs :D Anyway super super glad you enjoyed the recipe!! \m/
Ha! Thanks so much, Sahil!! It was as delicious as it looked in your pics! Thanks for being a good sport. Really looking forward to your cookbook! CONGRATS! 👍👍👍
The best part of your battles is your reaction when you love the recipe. The glorious stare, the yummy sound effects are soooo entertaining. Thanks for this.
*Enough jibber jabber, Wesley!* (Another long one folks!) --------------- RECIPES WE TESTED Keto Berry Swirl Cheesecake by Headbanger's Kitchen headbangerskitchen.com/recipe/keto-berry-cheesecake/ Mixed Berry Keto Cheesecake by Certainly Keto www.certainlyketo.com/mixed-berry-keto-cheesecake/ -------------- PRODUCT LINKS Ninja Professional Blender: amzn.to/2Gukcrn Ozeri Digital Kitchen Scale: amzn.to/2NOTCNX Gourmia Induction Cooktop: amzn.to/2IgKAHc ProTeak Teak Cutting Board: amzn.to/2HTq37G Highfalutin’ Amazon Shop: www.amazon.com/shop/highfalutinlowcarb (We are a participant in the Amazon Services LLC Associates Program, an affiliate advertising program designed to provide a means for us to earn fees by linking to Amazon.com and affiliated sites.)
Haha! Good eyes, Karen! I actually did wash the berries, using the cartons as a colander of sorts. Then I left them to drain while all the other stuff came to room temperature. 😃
So I’m a pastry chef, and I use a measuring cup to flatten my almond crust, especially if you are trying to get it up the sides of a pan. I always use some cinnamon in my seasoning of cooked berries, I also recommend some lemon zest, it adds a lovely brightness that makes the berry flavor pop. You did a great job, these are just some tips and ideas for the future.
Had an actual LOL moment from his facial expression of taking just that tiny taste test from the plastic knife. Such a genuine guy and I think anybody would love to have him as a friend or even an acquaintance for sure!
WOW!!! What a great battle. So excited that you picked our cheesecake to battle with. I love your videos and Headbanger’s Kitchen too Also, I changed the recipe to state you can use a 10-inch springform pan. I just posted this past weekend a turtle cheesecake recipe in a 10-inch springform pan. What are the odds of that? Glad you loved the cheesecake. 😀❤️
Yay! Thank you, Certainly Keto! I’m so glad you popped into the comments to say hi. Thanks for being a good sport about the battle - that was one delicious cheesecake! (And now, apparently I’m gonna have to make a turtle cheesecake soon! LOL) 😍😍👍👍
I was so excited to see this video pop up! I am not on a low carb diet, but I LOVE watching you cook. This is my favorite cooking show anywhere. You're informative yes, but also I love listening to you talk and watching all of your facial expressions☺. If ever you decide to do a separate channel with recipes that are not low carb I'll be all about that one too. Please don't let the people commenting that you should talk less change the way you do things. The joy of your videos is that it feels like I'm in the kitchen visiting with someone while they cook.
@@HighfalutinLowCarb I am very experienced in the kitchen and I feel the same way about your videos. The big deal is you. Also. you know what you're doing and that's great, but your personality is wonderful.
*Cheesecake is a classic dessert, and it's wonderful to have a keto-friendly version that we can enjoy guilt-free. Thank you for sharing this incredible recipe and helping us satisfy our sweet tooth while staying low-carb!*
I’ve made HBK swirl cheesecake 3 times now. It’s amazing! I’ve served it to non Keto people who always demand the recipe! I like that it’s not too sweet too. Thanks for the vid. I love your bake offs!
Looks fantastic! A chopstick, butter knife, even a spatula zig zagged through that berry jam version after its in the pan, will create a beautiful pattern in the top...
@@HighfalutinLowCarb I know you have done these cheesecakes but would there be any way you could do one on "creamy" chocolate cheesecake? I just found you today!! Love love love your show AND your personality!!! You make me laugh too! Keep up the good work!
@@lynndavis1785 Wesley’s reviews are wonderful! I trust his tastebuds and love his hilarious expressions. When I’m not feeling up to cooking, I come to his channel and watch HIM cook! Doesn’t matter that I’ve already seen most of them before (I can tell because there’s already my “thumbs up” on them)...I’ll marathon watch them again! That berry cheesecake from Headbanger’s Kitchen is awesome...and HE’S fun to watch too!
@@HighfalutinLowCarb I set the springform pan into the stainless Instant Pot (on top of trivet), with one cup water in the bottom. I do lay a piece of foil over top of the cheesecake to keep water out. Steam for 35 minutes, then natural release. I got busy, and I think it sat in the IP for 20 or 30 minutes after cooking. Take it out, dab any water off the top, and let it sit at room temp for an hour before refrigerating overnight. I kid you not, it was the smoothest, creamiest cheesecake I have ever baked (and this Southern girl has baked a bunch!). One of my husband's co-workers thought it was a store bought cheesecake because it looked so smooth. Zero cracking. I do use 3 blocks cream cheese, 3 eggs, 1/2 cup sour cream, 1/2 cup heavy cream, 3 tbsp lemon juice, 1 1/2 tsp vanilla, 1/4 tsp salt, and sweetener to taste (maybe 1/2 cup to 3/4 cup more or less). Fabulous with reduced berry sauce over the top. I've also added cocoa powder to make a chocolate cheesecake. If I'm gonna have cheesecake, I make a thick one! Peanut butter cheesecake is on my to try list next. Love your channel. ❤️ Everything I've tried has been fabulous! Thank you for all your hard work!
Awesome! I make cheesecake in Mason jars with my sous vide all the time easy and great I toast the almond flour for the crust and it's just like Graham crackers. I made them for our Christmas party only 2 of twenty five realized it had no sugar. I agree the creamier the dessert is the less you can tell it's a sugar sub.
Just a little tip. And this may vary depending on taste buds. I find with most of the Stevia-Erythritol blends (I use Pyure brand) 1/3 cup is usually = to 1 cup of sugar in sweetness. I tend to go on the cautious side, depending on what I'm using it in. What I mean is, take cheesecake for example, which already has a tartness built in due to the cream cheese, which you need to balance with the sweetness, so I will usually go with a full 1/3 scoop of Stevia-Erythritol blend. However, with something that doesn't have as much of a tartness to overcome, I'll usually go with 1/4 a cup of sweetener. But again, everyone's taste buds are different.
I just love this guy this is what happen when you actually cook at home you make a lot of mistakes it’s nice to see somebody cooking that way and have fun about it I just love this guy
❤OH, WESLEY! You’ve done it again! Another spectacular presentation- fabulous food for our taste buds…and your usual delightful presence and guidance. In a world full of worries, you bring light and love as you share recipes for our hearts and tummies! ❤
I agree Wes, cheesecake is not something that is 1st on my dessert list but when I'm feeling like something rich, I will make one. I usually make no bake cheesecakes though. You would just be so awesome to hang out with!
To keep the sides of a cheesecake from sticking to the springform pan use a parchment collar. Cut a strip of parchment a little bigger than the circumference of the pan. Grease the sides of the pan with Crisco or spray with oil and the collar will stick to the inside of the pan. The cheesecake will not stick.
Please,please make more videos!! I just love you! You are the best on the web with your editing,and your personality is off the charts! You crack me up!😂😂😜😜
Looks amazing!! For the headbangers kitchen recipe, you marbled the layers instead of swirling them. If you’d like it more swirly, after you spoon in the layers take a skewer and poke it through the cheese layer next to the pan without scratching into the crust and drag a circle from the outside of the cheesecake to the middle of the cheesecake, then you can drag it from the outside in, like you were making slices. This will give you a great swirling effect through the cheesecake. also if you use a tablespoon instead of the spatula to spoon out the filling, you’ll get a more of an alternating color effect rather than having allot of purple, or allot of white in one spot. P.S. love your videos!
I love making cheesecake. *Super* easy to adapt to low carb. I make very tall NY style cheesecake. And I do savory ones, too -- like a blue cheese cheesecake with walnut crust and bacon crumbles.
Also: you can prevent cracking by leaving them in the oven after you turn it off, and just cracking the oven slightly. Let them cool in the oven for ~40 minutes, then on the counter for an hour -- then in the fridge overnight. That will give you the best texture. (And yes, the overnight in the fridge makes a difference in texture). This will also make them pull away from the pan a bit. And if it *does* crack and you want to present it, you can add a sour cream topping with sour cream and a couple spoonfuls of sweetener. Just spread on top before it goes in the fridge.
LOVE, LOVE, LOVE all of Headbanger Kitchen's recipes. If you cook for a whole family, his recipes are easy for this mom to make for everyone. Can't wait for his cookbook this fall! :)
As a carb lover/addict, I disliked cheesecake. I would've chosen cake, pie or a fudgy brownie over a slice of cheesecake any day. But cheesecake has such good macros that it's begging to be made on keto. I forced myself to develop a taste for it and now I really enjoy it. It helps that keto changes your palate toward fat and away from sweet, I think. These cheesecakes turned out so beautifully that I'm going to have to make one. I'm so scared of the "release" moment that I put parchment paper up the sides, too. I have much less grace than you do, haha. Thank you so much. Loved the video!
Can’t wait for each video. You are doing a public service. Of course, I always want to combine BOTH recipes, which would probably be a disaster! Thank you for such a professional fun presentation!
I used to make the Atkins cheesecake but because I couldn’t keep my family out of it I made a natural syrup from berries and poured it over the cake. I am going to give both of these a try. Thanks!
First I want to say..,I love you and your videos. I am a great granny that was tired of feeling so bad after an accident that injured my back and neck. I have gained over 50 pounds since my life has slowed down. I needed help and You have been my favorite go to Keto person. But I have also found low carb/Keto recipes and having fun. She is an older lady from UK. She has an eggless bread recipe that is wonderful and I thought of you when I made this. Thinking back to your bread making video . So super simple and being southern I added 1/2 cup pecans to my second loaf and 1 T honey and it tasted to me like wheat bread. She also has a 7 minute microwave Keto cheesecake. I will watch this again such a happy experience to watch you cook. 🙏✝️❤️💕👏🏻👏🏻
Also.. I love how consistent you are uploading.. you are so soothing to watch.. you know how the Barefoot Contessa made you feel.. almost zen? Like that..so please keep em coming
Hey Sweetie❣️Glad to see ya❣️I’ve been a baker for about 35 years (telling my age) I bake and sell a lot of NY cheesecakes. Next time take a hot wet dish towel and hold it on the spring portion of your pan and it will release no problem. I gotta try this now that my holiday season baking is over. I can breath after Valentines day! Love ya to pieces❣️
Yes thank you for doing the hard work for us! Nothing sucks worse than using a lot of expensive sweetener and not being entirely satisfied with your dessert! Love your channel!! 🙌
Looks beautiful! You are so entertaining! I enjoy playing your videos while I'm working in my craft room. You're an inspiration & thanks for your fun, practical works of art!
I'm going to make them both! Also the turtle cheesecake that "certainly keto" has, as well. Here's to good eats! Thank you, Wes, for this terrific presentation. We're just "standing first on one foot and then the other " (as my daddy would say) til your next one comes out!
Thank you for making this video. I can't wait to try these! I have made 3 attempts to make low carb cheesecake and watching your video I discovered what I was doing wrong. Thanks for doing it right... So now I can master it and enjoy!
I just want to thank you so much. I have followed your guidance and made so many of these recipes during quarantine and . . . I really just cannot thank you enough.
I nearly spit out my Coke Zero when you said "premature tasting" 🤣🤣 .Thank you again, Wes! I really look forward to your videos and I appreciate you making the time to do them!
Both look delicious Wes!! Only thing I can say is one is much easier to put together than the other, less preparation time. Guess it would depend upon the person making it, whether they wanted less time or a prettier presentation. So glad your getting back into the swing of keto yourself and with your videos. I've made several keto cheesecakes. Ive made Kristie Sullivans carrot and pumpkin cheesecakes both wonderful!! Next I'll have to try one of these fruit ones!!
Oh, WES!!! Cheesecake is LIFE! LOL Gotta admit, it's the most "keto" dessert there is! (Psst....not hatin' cuz I'm keto and don't like eggs, so...yeah!) Rock on, LOVE your videos!!!
I agree, his videos are a joy to watch. It helps me stick to keto when there are good recipes like this. You look great Jennifer, so whatever you're doing is working. You are a very beautiful woman. Your comment is a year old, so how did the keto thing work for you?
Awesome! Thank you! I am going to make a combination of the two recipes. I like the mixture of both coconut and almond flour for the crust and the presentation of the swirl is spectacular, not to mention the lower “sugar” content. Another spectacular video, Wes!
You can make a nice swirl effect by gently running a wooden skewer in a figure eight pattern in the mix after you dollop it in, before baking. Thanks for the video--I'm glad to hear that cooking the swerve makes it taste less fake. I used powdered swerve in frosting before and it was so awful I threw it out. Glad to try baking with it now, thanks to you!
I cannot tell you how many people mostly family that I recommend your videos to and I ask them to subscribe!! We now use keto recipes for parties so we can eat desserts too. They love them!! U r so caring funny and entertaining!! I’m so glad u feel better. Thank you for your time!!
I would only be able to have this in the house if I had a house full of company! I could sit and eat that whole thing in one go! Cheese Cakes are one of my favorite desserts!
Enjoyed your video on the cinnamon rolls. Tried the gnom gnom recipe and thought it was just okay. I did add a package of yeast per your suggestion. I know it is time consuming to make these videos, but I really miss seeing you. Just wanted you to know I think you are a great guy and enjoy your channel.
Thanks Wes for doing the HBK Cheesecake! I've been curious about it for a while! I'm going to give it a go and try not to eat a whole cheesecake in one sitting! But I'm not making any promises! 😅😉
Highfalutin' Low Carb you're a strong man Wes! Especially cus I like warm cheesecake out of the oven from my SAD eating days I wouldn't have even let it cool overnight! I would have just grabbed a fork and a cup of coffee! 😊🙃☕️
I used the majority of HBK's recipe, the only thing I didn't do was the berry part, too much like work, so I put on crust like second recipe :-) Turned out absolutely awesome! Thanks so much!
Hi! I did the Mixed berry Cheesecake! It is delicious!!! The crust however got too brown so I would recommend less mins and watch it! But it was delicious! Thank you very much!!!
I love your videos, so much! Another wonderful demonstration. And you made me laugh when you were removing the pan sides and said "Lift and separate." That phrase is from a vintage bra TV commercial! ; ) Laughing over that! Thanks for posting this.
My favourite kind of cheesecake will always be Russischer Zupfkuchen (Russian Chocolate Cheesecake). It has a chocolate crust, nice thick streusel (think like on apple crumble) made of the same crust dough as a topping and for the filling you don't use cream cheese but very lean quark. Second place is Bohemian Cheesecake!
@@HighfalutinLowCarb Well, it's pretty local, so I'm not surprised. :) Here in Germany there are gazillions of variations on how to make a simple cheesecake, let alone variations with fruit or other additions (poppy seeds for example). East and Southeast Germany have been influenced by the Bohemian cuisine, North by Scandinavian and West and Southwest by French, Swiss and Italian cuisine. My father's family hailed from what's now the Czech Republic, so I'm a little partial to that cuisine. :)
You were right in your first pronunciation of the word SHERBET...............the word sherbet has No letter "r" at the end before the "t". So many people pronounce it wrong and I don't know why ,but they do. Cant wait to try these recipes. We love cheesecake in this family!!! Thanks so much for all the hard work you do for your viewers. It is more helpful than you know!!!❤️
I've made Headbanger's Kitchen Keto Berry Swirl Cheesecake a couple of times, and it's awesome! Definitely in my top five all time best keto deserts. On a side note, each time I made it, I did NOT bake it in a water bath, and the top did in fact crack every time. But since I'm the only one around here eating it, I really didn't care what it looked like, as long as it tastes good, and it certainly does. On another side note, my absolute FAVORITE keto desert I've ever tried, and I've tried a lot of them, is Keto Connect's Gooey Butter Cake. I've easily made probably somewhere in the neighborhood of a dozen of them since they posted the video less than a year ago. There was a couple of months where I was literally making at least one of them a week. If you've never tried it, then you really are missing out. It's a two layer cake, with the bottom being the cake, and the top layer being a very light custard. I've even made it for dinner guests who aren't doing keto, and everyone absolutely loves it. It's my go-to all time favorite keto desert. Also try it with adding the zest of one lemon to the bottom layer cake portion and the juice of the whole lemon to the top layer custard portion, and it's incredible. If you don't mind, I'm just going to leave this right here th-cam.com/video/WBt7ziEkEdc/w-d-xo.html
I've always adored cheesecake, especially New York style without a crust. The food network website has a low carb cheesecake recipe that includes ricotta and sour cream that is out of this world (I sub powdered erythritol for splenda) and Wholesome Yum has a phenomenal cream cheese only cheesecake recipe. My coworkers told me I was lying when I told them it was low carb and sugar free. I'll have to make these but my next dessert is going to be the strawberry cream pie from CJ's Keto Kitchen. Thank you so much for your amazing videos! 😊
How did I miss CJ's strawberry cream pie? I have to try it! Of course, the other recipes sound awesome. I didn't know Food Network did low carb. I have a lc cheesecake in the fridge right now that I adapted from Chef John, so this sounds like a perfect chance to do my own showdown! Thanks!
Wow!!!! I have made keto cheesecakes that I threw in the garbage! I will make one or not of these if not both. I respect your judgement!!! You’re so entertaining to watch! Thank you for all your hard work for us keto people! Love y’all!!!❤️❤️❤️❤️
Thanks! That's a great idea. I do have a video called My Favorite Kitchen Gadgets that has lots of info about my kitchen essentials. Be sure to go to my channel and check it out!
My trick for cheesescake is to cook it for 10 mins @500 degrees, turn oven down to 200 for an hour, & then turn oven off- do not open the door- & leave it to cool down in the oven for another hour. That being said, I make HUGE cakes, using 3lbs of cream cheese in the 12" springform, & definitely New York style- firm, not custard-y, more like a cut w/a fork & serve w/strong coffee type of cheesecake. We prefer a nut crust & strongly vanilla, plain cake~ YUM.
Awwwww man!!! You just made my week!!! Love ya buddy!! This video was awesome and so glad that you tested the recipe, glad to see someone actually make it and it turn out good. I've fixed the information on the website and glad you spotted the errors. Also with the sweetener I don't get confectioners erythritol or swerve in India so I use like liquid stevia so for most of my dessert recipes it's always sweeten to taste. Plus you should taste it after you add the egg yolks in, and don't worry nothing happens if you taste a bit of batter with raw eggs :D Anyway super super glad you enjoyed the recipe!! \m/
Ha! Thanks so much, Sahil!! It was as delicious as it looked in your pics! Thanks for being a good sport. Really looking forward to your cookbook! CONGRATS! 👍👍👍
The BEST keto cheesecake ever! I've made many in two years of keto, and Sahil, you nailed it.
Two of my favorites in one place! Love you both.
My 2 favorite Channels! Love y'all both!
HBK, you can just powder the granulated sugars in a food processor or coffee grinder, that's what I do to avoid buying both.
The best part of your battles is your reaction when you love the recipe. The glorious stare, the yummy sound effects are soooo entertaining. Thanks for this.
Ha! They say I “wear my feelings on my sleeve.” LOL Thanks for watching and commenting! ❤️❤️
Y'all!!! 😀
how can any human not like cheese cake. my favorite dessert bar none.
looked like he was in heaven tasting them tho
*Enough jibber jabber, Wesley!* (Another long one folks!)
---------------
RECIPES WE TESTED
Keto Berry Swirl Cheesecake
by Headbanger's Kitchen
headbangerskitchen.com/recipe/keto-berry-cheesecake/
Mixed Berry Keto Cheesecake
by Certainly Keto
www.certainlyketo.com/mixed-berry-keto-cheesecake/
--------------
PRODUCT LINKS
Ninja Professional Blender: amzn.to/2Gukcrn
Ozeri Digital Kitchen Scale: amzn.to/2NOTCNX
Gourmia Induction Cooktop: amzn.to/2IgKAHc
ProTeak Teak Cutting Board: amzn.to/2HTq37G
Highfalutin’ Amazon Shop: www.amazon.com/shop/highfalutinlowcarb
(We are a participant in the Amazon Services LLC Associates Program, an affiliate advertising program designed to provide a means for us to earn fees by linking to Amazon.com and affiliated sites.)
Highfalutin' Low Carb
I think most of us love your “jibber jabber”! You throw in random valuable advice! I love your approach to videos!
I didn't see you wash those blueberries and raspberries Wesley!
Haha! Good eyes, Karen! I actually did wash the berries, using the cartons as a colander of sorts. Then I left them to drain while all the other stuff came to room temperature. 😃
Headbangers kitchen and highfalutin’ low carb are my two favourite keto channels . God bless you both ❤️❤️🙏🏻🙏🏻
Fay Nasr same here
Same here, love Headbangers Kitchen and Highfalutin’ - the best recipes and the great hosts especially! 👍🥰
So I’m a pastry chef, and I use a measuring cup to flatten my almond crust, especially if you are trying to get it up the sides of a pan. I always use some cinnamon in my seasoning of cooked berries, I also recommend some lemon zest, it adds a lovely brightness that makes the berry flavor pop. You did a great job, these are just some tips and ideas for the future.
I live in the Dominican Republic and I haven't been able to find Lemon zest, what would be a good alternative?
@@singlewide1any citrus zest will work. My favorite is lemon, but lime or orange would work too.
@@singlewide1make your own zest by using a grater and grate the skin of your fruit - orange, lemon, lime.
Had an actual LOL moment from his facial expression of taking just that tiny taste test from the plastic knife. Such a genuine guy and I think anybody would love to have him as a friend or even an acquaintance for sure!
I watch this video over and over and that is my favorite part!! I still laugh every time!!
WOW!!! What a great battle. So excited that you picked our cheesecake to battle with. I love your videos and Headbanger’s Kitchen too Also, I changed the recipe to state you can use a 10-inch springform pan. I just posted this past weekend a turtle cheesecake recipe in a 10-inch springform pan. What are the odds of that? Glad you loved the cheesecake. 😀❤️
Yay! Thank you, Certainly Keto! I’m so glad you popped into the comments to say hi. Thanks for being a good sport about the battle - that was one delicious cheesecake! (And now, apparently I’m gonna have to make a turtle cheesecake soon! LOL) 😍😍👍👍
I just took my cake out of the oven. It needed 10 more minutes because I used a 9" pan. I hope it sets!!!!!
D Russo well!! How was it??😆😆
This is great. Also, as always, your on-screen personality is undefeated. ⭐⭐⭐⭐⭐
Thanks, Genie! ❤️❤️
Just made the Mixed Berry Keto Cheesecake and it was a huge hit with everyone. Easy and will do this again.
I was so excited to see this video pop up! I am not on a low carb diet, but I LOVE watching you cook. This is my favorite cooking show anywhere. You're informative yes, but also I love listening to you talk and watching all of your facial expressions☺. If ever you decide to do a separate channel with recipes that are not low carb I'll be all about that one too. Please don't let the people commenting that you should talk less change the way you do things. The joy of your videos is that it feels like I'm in the kitchen visiting with someone while they cook.
That means so much to hear, Cynthia! Thank you! ❤️❤️
@@HighfalutinLowCarb I am very experienced in the kitchen and I feel the same way about your videos. The big deal is you. Also. you know what you're doing and that's great, but your personality is wonderful.
*Cheesecake is a classic dessert, and it's wonderful to have a keto-friendly version that we can enjoy guilt-free. Thank you for sharing this incredible recipe and helping us satisfy our sweet tooth while staying low-carb!*
I’ve made HBK swirl cheesecake 3 times now. It’s amazing! I’ve served it to non Keto people who always demand the recipe! I like that it’s not too sweet too. Thanks for the vid. I love your bake offs!
Looks fantastic! A chopstick, butter knife, even a spatula zig zagged through that berry jam version after its in the pan, will create a beautiful pattern in the top...
Boy, for someone who doesn't really love cheesecake, lol! I love your channel. You're so entertaining 🤣!
Ohhhhh Wes just posted a video. Let’s get some coffee cause this will be a GOOD morning. 😍😍😍
Ha! Thanks, Damaris!
I did that exact thing!! Lol
I've always thought cheesecakes are the easiest keto dessert to pass off as regular. Thanks for the review.
And you said you don't really like cheese cake 🤣😂🤣 there was an awful lot of Yum's in that
BUSTED! 😜😜❤️❤️
😂I was thinking that too! A true testament to how delicious these both are!😂
@@HighfalutinLowCarb I know you have done these cheesecakes but would there be any way you could do one on "creamy" chocolate cheesecake? I just found you today!! Love love love your show AND your personality!!! You make me laugh too! Keep up the good work!
@@lynndavis1785 Wesley’s reviews are wonderful! I trust his tastebuds and love his hilarious expressions. When I’m not feeling up to cooking, I come to his channel and watch HIM cook! Doesn’t matter that I’ve already seen most of them before (I can tell because there’s already my “thumbs up” on them)...I’ll marathon watch them again! That berry cheesecake from Headbanger’s Kitchen is awesome...and HE’S fun to watch too!
I steam my cheesecakes in an 8qt Instant Pot for 35 minutes. It comes out so perfect with no cracking. Love the video, Wes! You're an inspiration! ❤️
May I ask if you use the stainless steel pot for the cake? Or do you set a pie pan INTO the stainless steal pot insert? I’m intrigued!
@@HighfalutinLowCarb I set the springform pan into the stainless Instant Pot (on top of trivet), with one cup water in the bottom. I do lay a piece of foil over top of the cheesecake to keep water out. Steam for 35 minutes, then natural release. I got busy, and I think it sat in the IP for 20 or 30 minutes after cooking. Take it out, dab any water off the top, and let it sit at room temp for an hour before refrigerating overnight.
I kid you not, it was the smoothest, creamiest cheesecake I have ever baked (and this Southern girl has baked a bunch!). One of my husband's co-workers thought it was a store bought cheesecake because it looked so smooth. Zero cracking.
I do use 3 blocks cream cheese, 3 eggs, 1/2 cup sour cream, 1/2 cup heavy cream, 3 tbsp lemon juice, 1 1/2 tsp vanilla, 1/4 tsp salt, and sweetener to taste (maybe 1/2 cup to 3/4 cup more or less). Fabulous with reduced berry sauce over the top. I've also added cocoa powder to make a chocolate cheesecake. If I'm gonna have cheesecake, I make a thick one! Peanut butter cheesecake is on my to try list next.
Love your channel. ❤️ Everything I've tried has been fabulous! Thank you for all your hard work!
I love sahil and you! Thanks for testing recipes so I don't have to lol. I trust you with my keto life
Awesome! I make cheesecake in Mason jars with my sous vide all the time easy and great I toast the almond flour for the crust and it's just like Graham crackers. I made them for our Christmas party only 2 of twenty five realized it had no sugar. I agree the creamier the dessert is the less you can tell it's a sugar sub.
Aloha Jamie, Do you have a receipt you would be willing to share?
Just a little tip. And this may vary depending on taste buds. I find with most of the Stevia-Erythritol blends (I use Pyure brand) 1/3 cup is usually = to 1 cup of sugar in sweetness. I tend to go on the cautious side, depending on what I'm using it in. What I mean is, take cheesecake for example, which already has a tartness built in due to the cream cheese, which you need to balance with the sweetness, so I will usually go with a full 1/3 scoop of Stevia-Erythritol blend. However, with something that doesn't have as much of a tartness to overcome, I'll usually go with 1/4 a cup of sweetener. But again, everyone's taste buds are different.
I loved the headbangers cheesecake recipe! I swapped out the almond flour crust for a chopped pecan crust and it was divine!!!
Yours and Sahil’s channel are my favorite keto channels ever!! You guys are the best!!!
I just love this guy this is what happen when you actually cook at home you make a lot of mistakes it’s nice to see somebody cooking that way and have fun about it I just love this guy
Mixed berry cheesecake - best cheesecake I’ve ever made and its low carb. What a treat. Thanks!
❤OH, WESLEY! You’ve done it again! Another spectacular presentation- fabulous food for our taste buds…and your usual delightful presence and guidance. In a world full of worries, you bring light and love as you share recipes for our hearts and tummies! ❤
Thank you! You have inspired me to get back on the Keto wagon. 2 weeks, 10 pounds down, and feel better already!
Boy am i glad to see you! HBK is pretty awesome. I been waiting for a cheesecake video. Thanks Wes!
I agree Wes, cheesecake is not something that is 1st on my dessert list but when I'm feeling like something rich, I will make one. I usually make no bake cheesecakes though. You would just be so awesome to hang out with!
To keep the sides of a cheesecake from sticking to the springform pan use a parchment collar. Cut a strip of parchment a little bigger than the circumference of the pan. Grease the sides of the pan with Crisco or spray with oil and the collar will stick to the inside of the pan. The cheesecake will not stick.
Please,please make more videos!! I just love you! You are the best on the web with your editing,and your personality is off the charts! You crack me up!😂😂😜😜
Looks amazing!! For the headbangers kitchen recipe, you marbled the layers instead of swirling them. If you’d like it more swirly, after you spoon in the layers take a skewer and poke it through the cheese layer next to the pan without scratching into the crust and drag a circle from the outside of the cheesecake to the middle of the cheesecake, then you can drag it from the outside in, like you were making slices.
This will give you a great swirling effect through the cheesecake.
also if you use a tablespoon instead of the spatula to spoon out the filling, you’ll get a more of an alternating color effect rather than having allot of purple, or allot of white in one spot.
P.S. love your videos!
I love making cheesecake. *Super* easy to adapt to low carb.
I make very tall NY style cheesecake.
And I do savory ones, too -- like a blue cheese cheesecake with walnut crust and bacon crumbles.
Also: you can prevent cracking by leaving them in the oven after you turn it off, and just cracking the oven slightly. Let them cool in the oven for ~40 minutes, then on the counter for an hour -- then in the fridge overnight. That will give you the best texture. (And yes, the overnight in the fridge makes a difference in texture). This will also make them pull away from the pan a bit.
And if it *does* crack and you want to present it, you can add a sour cream topping with sour cream and a couple spoonfuls of sweetener. Just spread on top before it goes in the fridge.
Oh. My. Heavens. The blue cheese cheesecake sounds AMAZING. If you have a recipe to share, please do! And thanks for the tip with the oven! 👍👍
@@HighfalutinLowCarb
I do need to write down a recipe...
I'm coming over your house !!! LOL! :P
Omg! That sounds delish.... yes please share all that blue cheese goodness.
LOVE, LOVE, LOVE all of Headbanger Kitchen's recipes. If you cook for a whole family, his recipes are easy for this mom to make for everyone. Can't wait for his cookbook this fall! :)
I know! I saw he just finished up the photo shoot. Also looking forward to it!
As a carb lover/addict, I disliked cheesecake. I would've chosen cake, pie or a fudgy brownie over a slice of cheesecake any day. But cheesecake has such good macros that it's begging to be made on keto. I forced myself to develop a taste for it and now I really enjoy it. It helps that keto changes your palate toward fat and away from sweet, I think.
These cheesecakes turned out so beautifully that I'm going to have to make one. I'm so scared of the "release" moment that I put parchment paper up the sides, too. I have much less grace than you do, haha.
Thank you so much. Loved the video!
Thank you! Great tip about the parchment on the sides! ❤️👍
Can’t wait for each video. You are doing a public service. Of course, I always want to combine BOTH recipes, which would probably be a disaster! Thank you for such a professional fun presentation!
From one Food Geek to another, your presentation is humorous and informative. Thanks for posting!
Never been a baker, but you have convinced me to try this. I looks marvelous.
That jam over creek cheese on a keto 🥯 bagel.. OMG soooo good!
Would love to see a battle of keto ice cream! Love your videos. I made the brownies you suggested and they were a hit with keto and non keto eaters.
I used to make the Atkins cheesecake but because I couldn’t keep my family out of it I made a natural syrup from berries and poured it over the cake. I am going to give both of these a try. Thanks!
What you could have done is take that blackberry jam and make extra and heat it and pour it in both cheesecakes for that something extra! YUM!
Now you’re talkin’! 👍👍
First I want to say..,I love you and your videos. I am a great granny that was tired of feeling so bad after an accident that injured my back and neck. I have gained over 50 pounds since my life has slowed down. I needed help and You have been my favorite go to Keto person. But I have also found low carb/Keto recipes and having fun. She is an older lady from UK. She has an eggless bread recipe that is wonderful and I thought of you when I made this. Thinking back to your bread making video . So super simple and being southern I added 1/2 cup pecans to my second loaf and 1 T honey and it tasted to me like wheat bread. She also has a 7 minute microwave Keto cheesecake. I will watch this again such a happy experience to watch you cook. 🙏✝️❤️💕👏🏻👏🏻
Margaret, thanks for the kind words. I’ll have to check out that recipe! Thanks for sharing and commenting! ❤️❤️
Margaret, do you know the name of the lady, I'm looking for an eggless recipe.
Margaret Martin me as well.
P.S. that is 1/2 cup pecan meal...
Highfalutin' Low Carb I should have said I use pecan meal. Thank you once again for every video you do. Also Vernaz Mittal is the lady's name. 💕
Also.. I love how consistent you are uploading.. you are so soothing to watch.. you know how the Barefoot Contessa made you feel.. almost zen? Like that..so please keep em coming
Hey Sweetie❣️Glad to see ya❣️I’ve been a baker for about 35 years (telling my age) I bake and sell a lot of NY cheesecakes. Next time take a hot wet dish towel and hold it on the spring portion of your pan and it will release no problem. I gotta try this now that my holiday season baking is over. I can breath after Valentines day! Love ya to pieces❣️
Yes thank you for doing the hard work for us! Nothing sucks worse than using a lot of expensive sweetener and not being entirely satisfied with your dessert! Love your channel!! 🙌
Looks beautiful! You are so entertaining! I enjoy playing your videos while I'm working in my craft room. You're an inspiration & thanks for your fun, practical works of art!
Thank you, Katharine! Welcome aboard. Make yourself at home around here. 🙂💜
I'm going to make them both! Also the turtle cheesecake that "certainly keto" has, as well. Here's to good eats! Thank you, Wes, for this terrific presentation. We're just "standing first on one foot and then the other " (as my daddy would say) til your next one comes out!
Thank you, Peggydid! ❤️😃
Thank you for making this video. I can't wait to try these! I have made 3 attempts to make low carb cheesecake and watching your video I discovered what I was doing wrong. Thanks for doing it right... So now I can master it and enjoy!
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Thank you. I’m making this for a special occasion. I’m a cheesecake freak. I trust your recipes so I’m bringing it before tasting it. 🙏🏼😬🤟🏻
I just want to thank you so much. I have followed your guidance and made so many of these recipes during quarantine and . . . I really just cannot thank you enough.
That Headbangers swirl must be exquisite. Brought tears to your beautiful eyes.
I nearly spit out my Coke Zero when you said "premature tasting" 🤣🤣 .Thank you again, Wes! I really look forward to your videos and I appreciate you making the time to do them!
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Both look delicious Wes!! Only thing I can say is one is much easier to put together than the other, less preparation time. Guess it would depend upon the person making it, whether they wanted less time or a prettier presentation. So glad your getting back into the swing of keto yourself and with your videos. I've made several keto cheesecakes. Ive made Kristie Sullivans carrot and pumpkin cheesecakes both wonderful!! Next I'll have to try one of these fruit ones!!
Thanks, Vickie!
Wes, you really need to be on The Food Channel....I mean come on...
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I know right ... he is soooo super entertaining.. love his channel sooo much‼️
Oh, WES!!! Cheesecake is LIFE! LOL Gotta admit, it's the most "keto" dessert there is! (Psst....not hatin' cuz I'm keto and don't like eggs, so...yeah!) Rock on, LOVE your videos!!!
Thank you, Kathleen! ❤️❤️
I always use confectioners swerve, yes, it does blend better and the consistency of the cheesecake is never gritty. Great video !
You are just a joy to watch! Thank you for your work! It helps me a lot!
Thank you, Jennifer!
I agree, his videos are a joy to watch. It helps me stick to keto when there are good recipes like this. You look great Jennifer, so whatever you're doing is working. You are a very beautiful woman. Your comment is a year old, so how did the keto thing work for you?
Your mmmm this is sooo good face and personal sound effects were on point .😂😂😂
Another great video.👍
Definitely going to try these! You should do a pumpkin cheesecake battle during the holidays!
Awesome! Thank you!
I am going to make a combination of the two recipes. I like the mixture of both coconut and almond flour for the crust and the presentation of the swirl is spectacular, not to mention the lower “sugar” content. Another spectacular video, Wes!
Nice shoutout to Sahil! Love his channel!!!
You can make a nice swirl effect by gently running a wooden skewer in a figure eight pattern in the mix after you dollop it in, before baking. Thanks for the video--I'm glad to hear that cooking the swerve makes it taste less fake. I used powdered swerve in frosting before and it was so awful I threw it out. Glad to try baking with it now, thanks to you!
You'd never know you "don't like cheesecake!" LOL! Love your videos, Wes!
I cannot tell you how many people mostly family that I recommend your videos to and I ask them to subscribe!! We now use keto recipes for parties so we can eat desserts too. They love them!! U r so caring funny and entertaining!! I’m so glad u feel better. Thank you for your time!!
I would only be able to have this in the house if I had a house full of company! I could sit and eat that whole thing in one go! Cheese Cakes are one of my favorite desserts!
You are always good. I look forward to add this to my repertoire! More savory dishes too please.
Fabulous! Thank you and appreciate all your work. Love it when you yell at your utensils to get out of the way! Makes me laugh every time!
Wow these both look amazing 😍 Yummy!
Great job Wes👍
omg! i could listen to you all day! that drawl
Headbanger's Kitchen cheesecake was the first cheesecake I ever made. It was sooo delicious. I used strawberries in mine, and it was awesome.
Enjoyed your video on the cinnamon rolls. Tried the gnom gnom recipe and thought it was just okay. I did add a package of yeast per your suggestion. I know it is time consuming to make these videos, but I really miss seeing you. Just wanted you to know I think you are a great guy and enjoy your channel.
Thank you for the kind words of support, Patricia! ❤️❤️
"How not to make cheesecake. Welcome to my show. " I laughed so hard I had to pause n pee. OMG you are funny. Love you and your show.
Ha! Thank you so much for watching and commenting, Laurie! ❤️❤️😜😜
I watch a LOT of keto recipe video's but yours actually make me cook/bake! Love love love your video's and personality
Desiree, comments like this makes it all worthwhile. Thank you for watching and commenting! ❤️❤️
Thanks Wes for doing the HBK Cheesecake! I've been curious about it for a while! I'm going to give it a go and try not to eat a whole cheesecake in one sitting! But I'm not making any promises! 😅😉
Just think: I had TWO in the fridge the whole week! 😳🤣
Highfalutin' Low Carb you're a strong man Wes! Especially cus I like warm cheesecake out of the oven from my SAD eating days I wouldn't have even let it cool overnight! I would have just grabbed a fork and a cup of coffee! 😊🙃☕️
Headbangers kitchen is a favourite of mine, as are you. Perfect marriage if I may say. This was my top battle, thank you xx
I used the majority of HBK's recipe, the only thing I didn't do was the berry part, too much like work, so I put on crust like second recipe :-) Turned out absolutely awesome! Thanks so much!
Hi! I did the Mixed berry Cheesecake! It is delicious!!!
The crust however got too brown so I would recommend less mins and watch it!
But it was delicious! Thank you very much!!!
I love your videos, so much! Another wonderful demonstration. And you made me laugh when you were removing the pan sides and said "Lift and separate." That phrase is from a vintage bra TV commercial! ; ) Laughing over that! Thanks for posting this.
My favourite kind of cheesecake will always be Russischer Zupfkuchen (Russian Chocolate Cheesecake). It has a chocolate crust, nice thick streusel (think like on apple crumble) made of the same crust dough as a topping and for the filling you don't use cream cheese but very lean quark. Second place is Bohemian Cheesecake!
Well DANG! I’ve never heard of either! Off to google!! ❤️❤️👍👍
@@HighfalutinLowCarb Well, it's pretty local, so I'm not surprised. :) Here in Germany there are gazillions of variations on how to make a simple cheesecake, let alone variations with fruit or other additions (poppy seeds for example). East and Southeast Germany have been influenced by the Bohemian cuisine, North by Scandinavian and West and Southwest by French, Swiss and Italian cuisine.
My father's family hailed from what's now the Czech Republic, so I'm a little partial to that cuisine. :)
On the headbanger cake, make extra berry sauce and drizzle on top of cake after baking.
You were right in your first pronunciation of the word SHERBET...............the word sherbet has No letter "r" at the end before the "t". So many people pronounce it wrong and I don't know why ,but they do. Cant wait to try these recipes. We love cheesecake in this family!!! Thanks so much for all the hard work you do for your viewers. It is more helpful than you know!!!❤️
Love your channel! These look AMAZING ♡
Wes, you've convinced me to finally buy a springform pan. These both had me drooling; thanks for another awesome battle!
I've made Headbanger's Kitchen Keto Berry Swirl Cheesecake a couple of times, and it's awesome! Definitely in my top five all time best keto deserts. On a side note, each time I made it, I did NOT bake it in a water bath, and the top did in fact crack every time. But since I'm the only one around here eating it, I really didn't care what it looked like, as long as it tastes good, and it certainly does.
On another side note, my absolute FAVORITE keto desert I've ever tried, and I've tried a lot of them, is Keto Connect's Gooey Butter Cake. I've easily made probably somewhere in the neighborhood of a dozen of them since they posted the video less than a year ago. There was a couple of months where I was literally making at least one of them a week. If you've never tried it, then you really are missing out. It's a two layer cake, with the bottom being the cake, and the top layer being a very light custard. I've even made it for dinner guests who aren't doing keto, and everyone absolutely loves it. It's my go-to all time favorite keto desert. Also try it with adding the zest of one lemon to the bottom layer cake portion and the juice of the whole lemon to the top layer custard portion, and it's incredible. If you don't mind, I'm just going to leave this right here th-cam.com/video/WBt7ziEkEdc/w-d-xo.html
It’s now in mine, too!!
Thank you!
Oh, yes, I love, love, love their butter cake recipe. I'd actually forgotten about it and now I'll make it again today and try your hints!
Hahaha oh man I was dying at your Food Network comment!! These look delishhhh!
I've always adored cheesecake, especially New York style without a crust. The food network website has a low carb cheesecake recipe that includes ricotta and sour cream that is out of this world (I sub powdered erythritol for splenda) and Wholesome Yum has a phenomenal cream cheese only cheesecake recipe. My coworkers told me I was lying when I told them it was low carb and sugar free. I'll have to make these but my next dessert is going to be the strawberry cream pie from CJ's Keto Kitchen.
Thank you so much for your amazing videos! 😊
Thanks for the tips, Meghan! Will have to try those! 👍👍
How did I miss CJ's strawberry cream pie? I have to try it! Of course, the other recipes sound awesome. I didn't know Food Network did low carb.
I have a lc cheesecake in the fridge right now that I adapted from Chef John, so this sounds like a perfect chance to do my own showdown! Thanks!
Awesome!!! Love having your video qued up for a Saturday morning! Starts the weekend off right 💃🏻🍾💯
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Wow!!!! I have made keto cheesecakes that I threw in the garbage! I will make one or not of these if not both. I respect your judgement!!! You’re so entertaining to watch! Thank you for all your hard work for us keto people! Love y’all!!!❤️❤️❤️❤️
Thank you, Cindy!! ❤️❤️👍👍
Hell… some of your other videos I’m interested in making recipes from, but this… now you hit MY weakness!
TPH Keto Desserts has an Orange Cranberry Cheesecake that is amazing!!!!! And easy! All her dessert recipes are wonderful!
YUMMY!...Now I to am intrigued to make one, thank you Wes for doing these recipes...Can't wait to see your next battle recipes.
Loved the premature tasting!! LOL!!
Ugh! I shouldn't have watched this right before bed...now I want cheesecake! 😍
Ha! Sorry, Edith! ❤️❤️👍👍
Thank you, Wes! I have missed seeing your channel!
You were so funny when you were eating.......hilarious. Thank you for sharing & I LOVE YOUR HONESTY that helps...
I LOVE your videos. How about a Keto kitchen appliances challenge?
Thanks! That's a great idea. I do have a video called My Favorite Kitchen Gadgets that has lots of info about my kitchen essentials. Be sure to go to my channel and check it out!
I love it when you don't declare a winner because they're both amazing.
Thank you, Coleen! I HATE it in some ways cause I think people *expect* a winner. But I love it, cause that means I have two amazing options! 😜
My trick for cheesescake is to cook it for 10 mins @500 degrees, turn oven down to 200 for an hour, & then turn oven off- do not open the door- & leave it to cool down in the oven for another hour. That being said, I make HUGE cakes, using 3lbs of cream cheese in the 12" springform, & definitely New York style- firm, not custard-y, more like a cut w/a fork & serve w/strong coffee type of cheesecake. We prefer a nut crust & strongly vanilla, plain cake~ YUM.
Omg...and we love what you do! Best keto kitchen channel ever! I know it take a lot of time, money and energy but keep doing it,please! Thanks!
Thank you, Mayra! 👍❤️