The internet is crazy over La Vina's burnt Basque cheesecake and for good reason. It's one of the easiest and most delicious desserts I've ever prepared.
I made one on Christmas eve...I even added one cup of Manchego cheese. It was good...but not my favorite cheesecake at all. And, I didn't care for the browned top. Mine was brown...not black...as I didn't think I'd care for that at all.
Thanks Ethan! I noticed you're focusing on pasta. I'm about to dive into some fresh pasta videos and would love to do another collab if you're up for it.
@@KitchenCraftFood Yea I've been diving into some pasta. Working on finalizing up a carbonara recipe today hopefully. I would definitely be up for another collab! Wanna shoot me an email?
Hey, pls can u explain why I whisked a long time and still the mixture doesn’t turn into a batter? I used a handheld mixer and I used halve of the measurements given. Thank you.
Great experience making this cake it’s the first time my hubby join me in the kitchen, he was so into it ... now I know we can explore more of your recipes; thank you!!!! It’s to die for!!!!
I mean I realize you're doing your version of the Basque cheesecake but to me one of the big factors that makes it is the texture of the finished product. Your cheesecake doesn't have any of the classic custardy/liquid looking interior and while I'm sure it tastes good it just doesn't feel like it's what I want out of a basque style cheesecake.
Thank you so much for this comment because I just made one, but have never taste an authentic basque cheesecake so I didn't know how the texture should be inside.
@@coralalejandro4121 it should be more creamy inside, almost liquid in the very center part of it.... it woucl be the counterpart of a good mid-raw steak if we were talking about meat
And that’s fine, there are so many other videos in TH-cam that has exactly the texture you want :) Me, I searched for the one that would be more solid then the usual one and this one looks perfect
Love the changes you made to this recipe! Will most definitely lead to a more flavorful Basque cheesecake. Keeping this in mind for when I attempt this dish😌
I've been making Burnt Basque Cheesecake for a few years now and instead of using cream cheese I use 2 lbs. of homemade Ricotta cheese! It's so much lighter and more delicious.
"A beautiful disaster" indeed. Kinda looks like my cheese flan. Cool vid along with that music and your soothing step-by-step. So glad to have you back, Chef! 🤗
I made one a week ago and my husband was floored. I didn't use this recipe but I did use your idea of orange zest, I also used orange essence and vanilla extract. Came out amazing.
Tim, that recipe looks about as easy as it can get--no crust to fuss with, no bain marie, no greasing the pan! I think it was Refika on her eponymous channel who made cream cheese with just cream and lemon juice about 3 weeks ago, so now I have a reason to try both techniques. QUESTION: How little sugar do you think you can get away with and still have it come out good? And if you do decrease the sugar, would you need to adjust the baking temperature? My wife still talks about how good your cornbread was over Joshua Weissman's recipe, so I can imagine you being on the not-so-sweet end of the spectrum.
Hey John, I can't really point to a reduced sugar measurement, but I'm sure baking with less sugar will definitely affect moisture and texture. My recommendation would be to knock off small amounts, like 10% at a time until you have a result that you like. Not sure, if the change will require a shorter baking time, but I bet it would. Wish I could be more help here, but I don't want to say anything with certainty since I haven't tested it out. Thank you for the comment about my cornbread. Glad you and your wife enjoyed it!
That one has more sugar in it than my recipe has. I like the idea of orange though but I have never added it to mine. I do love orange cream so perhaps I will add it sometime. Idk how everyone that likes mine will react and there is a lot of cheesecake for one person . Lol. Thanks for the ideas.
Btw peeps, if any of you own an air fryer then this recipe works wonders in an air fryer too. Same recipe, same process and you bake it at 180 degrees for 25-30 minutes depending on how burnt you'd prefer your cheesecake. Try it guys and you can thank me later 😉
Hi. Tried baking this cheesecake. On 6 inch pan My problem is. The sides were not burnt. Only the top. Which annoys me. Does the pan have an effect to it? I ised only an ordinary pan and not the spring form. And also we bake it on 43 mins with 220 celcius. Had we done somthing wrong with it? Pls
Probably cooked for too long and the proteins start to squeeze out the water, just like when doing scrambled eggs and probably the texture tuen out grainy. I faced the same issue the first 2 times I made this recipe. What I researched, said it was because of that reason. The main target is 155F internal temp, while I was focusing too much on time but each oven may be different, so the focus should be on when reach the desired internal temp rather than the cooking time.
Sorry for the honesty but if you wanna tell people you make a better version of a classic you should deliver. The texture of the cake is completely off. It supposed to be smooth and creamy, not crumbly.
I can imagine living in the Basque region in the middle of summer and having to eat a room temp (warm) runny cheesecake and thinking ‘Mmmm… authentic…!’ I prefer a chilled, thick, creamy well set cheesecake and if that’s not Basque, fine, call it ‘Better than Basque Burnt Cheesecake’. 🤓
@@LCOF well, firstable Basque region is colder than average Spain, secondly in Spain we have spring, fall and winter too as rest of Europe. Actually traditional basque cuisine is quite heavy. .Where I live even it snows ( yes, snow in Spain, incredible) and some night summers are chill ( not palm trees) I don´t know why foreigners, overall brits, have the tendency to change all traditional spanish recipies when not to simply destroy them...
The internet is crazy over La Vina's burnt Basque cheesecake and for good reason. It's one of the easiest and most delicious desserts I've ever prepared.
I made one on Christmas eve...I even added one cup of Manchego cheese. It was good...but not my favorite cheesecake at all. And, I didn't care for the browned top. Mine was brown...not black...as I didn't think I'd care for that at all.
I love that last shot with the cheesecake slice and shot of sherry. Really sells it!
Thanks Ethan! I noticed you're focusing on pasta. I'm about to dive into some fresh pasta videos and would love to do another collab if you're up for it.
@@KitchenCraftFood Yea I've been diving into some pasta. Working on finalizing up a carbonara recipe today hopefully. I would definitely be up for another collab! Wanna shoot me an email?
Hey, pls can u explain why I whisked a long time and still the mixture doesn’t turn into a batter? I used a handheld mixer and I used halve of the measurements given. Thank you.
What a well made video from the instructions, right down to the explanation of why you choose certain ingredients. Instant subscription.
Thank you for the kind words and support!
I made it and ohhhh it was soooo taste the orange zest and almond added a plus !! Thanks for sharing the topps and recipe
Great experience making this cake it’s the first time my hubby join me in the kitchen, he was so into it ... now I know we can explore more of your recipes; thank you!!!! It’s to die for!!!!
Great Recipe and videos to match, Thanks for using metric measurements as well for the rest of the world watching...🇦🇺
Metric is a better system too 😉. Thanks for watching!
I mean I realize you're doing your version of the Basque cheesecake but to me one of the big factors that makes it is the texture of the finished product. Your cheesecake doesn't have any of the classic custardy/liquid looking interior and while I'm sure it tastes good it just doesn't feel like it's what I want out of a basque style cheesecake.
Thank you so much for this comment because I just made one, but have never taste an authentic basque cheesecake so I didn't know how the texture should be inside.
@@coralalejandro4121 it should be more creamy inside, almost liquid in the very center part of it.... it woucl be the counterpart of a good mid-raw steak if we were talking about meat
And that’s fine, there are so many other videos in TH-cam that has exactly the texture you want :) Me, I searched for the one that would be more solid then the usual one and this one looks perfect
Why dont you make one and show us
Adam and Tim are the kings of homemade cooking
🤣If only my sub count reflected Adam's.
Best video, yet, on how to prepare this cake!
Why is it the best...in your opinion?
Love the changes you made to this recipe! Will most definitely lead to a more flavorful Basque cheesecake. Keeping this in mind for when I attempt this dish😌
I've been making Burnt Basque Cheesecake for a few years now and instead of using cream cheese I use 2 lbs. of homemade Ricotta cheese! It's so much lighter and more delicious.
What's your recipe? Can you do a video?
@cynthiatorres1678 Here's the recipe. Remember I use ricotta cheese instead of cream cheese
@@johnscanlan9335 I can't see the recipe. Did you send it?
@cynthiatorres1678 Do you see the TH-cam link? It's on a separate reply post.
@John Scanlan honestly, no I don't see it. So sorry.
I always add orange zest and vanilla to mine. So delicious.
Oooooooh yum! Going to make this for Christmas
Hope you enjoy it. Merry Christmas!
I cried first time I ate at La Viña. Both the food and cheesecake was world class. Been back 3 times after that.
And, theirs doesn't include vanilla, almond or orange flavoring...does it? And doesn't it have a Spanish cheese in it?
THIS HAS TO BE THE BEST BASQUE BURNT CHEESECAKE RECIPE I’VE EVER TRIED. BETTER THAN LEMON AND VANILLA COMBO.
Nice! Thanks for the feedback and I'm glad you enjoyed the cheesecake!
Watching from Saskatchewan 🇨🇦😋
"A beautiful disaster" indeed. Kinda looks like my cheese flan. Cool vid along with that music and your soothing step-by-step. So glad to have you back, Chef! 🤗
Long time no see! Hope you're well.
@@KitchenCraftFood I was very busy with work, but now I am catching up. Thank you, and I too hope you and yours stay healthy through all this. 🙏💙
Thanks for these recipes👌👍 Yummy😋😋
More power to your channel! You have great content!
Much appreciated!
I made one a week ago and my husband was floored. I didn't use this recipe but I did use your idea of orange zest, I also used orange essence and vanilla extract. Came out amazing.
This is easily my favorite dessert right now. It's so easy to make and incredibly delicious!
1like yummy 😋always creative god give you health and wellness 😘thanks for the best chef in the world 😍thanks for all recipes 😘😍❤️👍
Tim, that recipe looks about as easy as it can get--no crust to fuss with, no bain marie, no greasing the pan! I think it was Refika on her eponymous channel who made cream cheese with just cream and lemon juice about 3 weeks ago, so now I have a reason to try both techniques. QUESTION: How little sugar do you think you can get away with and still have it come out good? And if you do decrease the sugar, would you need to adjust the baking temperature? My wife still talks about how good your cornbread was over Joshua Weissman's recipe, so I can imagine you being on the not-so-sweet end of the spectrum.
Hey John, I can't really point to a reduced sugar measurement, but I'm sure baking with less sugar will definitely affect moisture and texture. My recommendation would be to knock off small amounts, like 10% at a time until you have a result that you like. Not sure, if the change will require a shorter baking time, but I bet it would. Wish I could be more help here, but I don't want to say anything with certainty since I haven't tested it out.
Thank you for the comment about my cornbread. Glad you and your wife enjoyed it!
Thank you for metric consideration for lazy people like me.. going to try this right now..
Hey! Thanks for the video. What should I do if I want to make a 5 inch or 6 inch cheesecake? By how much should I reduce the recipe?
Assuming that your pan is about the same height as the one used in this video, halve the recipe
That one has more sugar in it than my recipe has. I like the idea of orange though but I have never added it to mine. I do love orange cream so perhaps I will add it sometime. Idk how everyone that likes mine will react and there is a lot of cheesecake for one person . Lol. Thanks for the ideas.
It's definitely a lot of cheesecake, even with a smaller 8-inch pan. At one point while recipe testing, I had three cheesecakes in my refrigerator!
I don't have a standing mixer. I have a cheap hand mixer and had no problems.
This is helpful. Thank you for sharing!
Hey Tim - was your oven a fan-assisted oven? Wondering if I should bake at 220°C or bring it down to 200°C!
Yes, it's convection. The fan was on low during the bake.
Btw peeps, if any of you own an air fryer then this recipe works wonders in an air fryer too. Same recipe, same process and you bake it at 180 degrees for 25-30 minutes depending on how burnt you'd prefer your cheesecake. Try it guys and you can thank me later 😉
OMG THANK YOU
THANK YOU
Hi! Just curious what would be the difference if there was flour since you said you 'specifically' removed flour to made it taste better.
You would have that raw flour taste in the center as it is slightly undercooked inside
I think I can do this🙏🏻❤
What the ingredient change if I use a 6-inch pan? Thanks!
Multiply all measurements by .75 and that should give you the right amounts.
Thank you!
What would be the baking time?
Can I use a whisk attachment instead? What will be the difference in outcome, like texture?
I don't think there will be too much of a difference in texture. The whip attachment will be fine to use, but it's harder to clean.
Hi. How do i reduce recipe for 6 inch pan?
thanks for all recipe , germany
You're very welcome! Thanks for visiting my channel!
I make Burnt Basque Cheesecake using my homemade Ricotta cheese - it's SO MUCH better than using cream cheese!
I am crazy about this cheesecake
Hi. Tried baking this cheesecake. On 6 inch pan My problem is. The sides were not burnt. Only the top. Which annoys me. Does the pan have an effect to it? I ised only an ordinary pan and not the spring form. And also we bake it on 43 mins with 220 celcius. Had we done somthing wrong with it? Pls
Sounds like you did everything properly. The pan you used was a round aluminum pan though, correct?
Tried this, how come mine was eggy in texture :| Anything i might be doing wrong?
I think you should let it chill more
Probably overcooked and that is why turned grainy or custardy. I read that for a creamy texture, should be like 155F internal temp.
You forgot the main ingredient of this Basque recipe which is key to its flavour - Basque sheep's cheese!
Can you send me some! :-)
Mine is always watery I don't know why?
Probably cooked for too long and the proteins start to squeeze out the water, just like when doing scrambled eggs and probably the texture tuen out grainy.
I faced the same issue the first 2 times I made this recipe. What I researched, said it was because of that reason. The main target is 155F internal temp, while I was focusing too much on time but each oven may be different, so the focus should be on when reach the desired internal temp rather than the cooking time.
this recipe has double the sugar what a regular basque cheesecake has
improve it? The cake lacks creaminess. I advise you to go to Spain and try them
Sorry for the honesty but if you wanna tell people you make a better version of a classic you should deliver. The texture of the cake is completely off. It supposed to be smooth and creamy, not crumbly.
It’s not crumbly
I can imagine living in the Basque region in the middle of summer and having to eat a room temp (warm) runny cheesecake and thinking ‘Mmmm… authentic…!’
I prefer a chilled, thick, creamy well set cheesecake and if that’s not Basque, fine, call it ‘Better than Basque Burnt Cheesecake’. 🤓
@@LCOF well, firstable Basque region is colder than average Spain, secondly in Spain we have spring, fall and winter too as rest of Europe. Actually traditional basque cuisine is quite heavy. .Where I live even it snows ( yes, snow in Spain, incredible) and some night summers are chill ( not palm trees) I don´t know why foreigners, overall brits, have the tendency to change all traditional spanish recipies when not to simply destroy them...
Baked it too long. It was obviously overcooked. The center should be gelatinous.
nice but not La Vina