I rarely leave comments under TH-cam videos, but I couldn't resist posting one for this. I stumbled upon your video by chance, suggested by TH-cam's algorithm, and what struck me was how you didn't waste a single drop of batter. The technique you shared for scraping every last bit off, from spatula and egg beater was impressive. So many cooking videos waste a considerable amount of food, but your approach reflects your professionalism as a baker and subtly promotes the message of not wasting food. As a passionate home baker, while baking; my mother would assist me by using similar methods to ensure that every drops of batter is scraped down. I shall certainly try this pistachio cheesecake. I also wants to appreciate the quality of your video presentation-it's incredibly calming and soothing to watch. I've just subscribed to your channel and wish you enormous success in the future! Love from Kerala, India.
Awesome, looks so delicious and tempting, thank you for sharing, first like from me ❤👍 new friend here, i have a cooking channel too, i've subscribed to your channel 💙🤗🌷
Pistachio paste depends on your pocket, homemade 100% Pistachio paste or commercial paste with 40-50% max , Refrigerate the cake or room temperature if you live in a cold country.
Why not just use powdered sugar instead of granulated sugar? Seems like it would make for a smoother batter. Lastly, the instructions didn't include flour. All basque recipes include flour or cornstarch.
Did that batter and final product look coarse to you? It's unecessary to use powdered sugar. And the creator didn't call it a basque cheesecake so I don't know why you're whining about that either.
Thank you so much. 1000 videos showing off pistachio cheesecakes and a handful actually showing you how to make them…with recipes
I rarely leave comments under TH-cam videos, but I couldn't resist posting one for this. I stumbled upon your video by chance, suggested by TH-cam's algorithm, and what struck me was how you didn't waste a single drop of batter. The technique you shared for scraping every last bit off, from spatula and egg beater was impressive. So many cooking videos waste a considerable amount of food, but your approach reflects your professionalism as a baker and subtly promotes the message of not wasting food.
As a passionate home baker, while baking; my mother would assist me by using similar methods to ensure that every drops of batter is scraped down. I shall certainly try this pistachio cheesecake. I also wants to appreciate the quality of your video presentation-it's incredibly calming and soothing to watch. I've just subscribed to your channel and wish you enormous success in the future!
Love from Kerala, India.
Looks nice
👍👍👍
Awesome, looks so delicious and tempting, thank you for sharing, first like from me ❤👍 new friend here, i have a cooking channel too, i've subscribed to your channel 💙🤗🌷
What kind of pistachio do you use? Some paste has a lot of sugar.
Do you refrigerate cake after bake or keep in room temperature?
Pistachio paste depends on your pocket, homemade 100% Pistachio paste or commercial paste with 40-50% max , Refrigerate the cake or room temperature if you live in a cold country.
what cream do you use? double or whipping?
👍🌸👍🌸👍🌸
No corn starch needed?
Why not just use powdered sugar instead of granulated sugar? Seems like it would make for a smoother batter. Lastly, the instructions didn't include flour. All basque recipes include flour or cornstarch.
Did that batter and final product look coarse to you? It's unecessary to use powdered sugar. And the creator didn't call it a basque cheesecake so I don't know why you're whining about that either.
it is just a pistachio Basque cheesecake