Another great video.That cheese cake looks absolutely delicious. Although some are complaining I actually didn't mind the get right to it start of the video. Just FYI - if I wasn't on a very limited income I would sign up for your digital all-access option as well as buy all of your cookbooks. America's Test Kitchen is the absolute best cooking program and I've watched it for years.
cheesecake batter is wet but not "a liquid". If you put, like, just water in there up to that line then it would splash out. No splash out here, no issue
So see you changed the slices between shots. The first slice was more oozie at the bottom, but the second slice was not. What temperature and time should I cook it to make it more consistent in firmness without 'burning' it too much??
Yep I have chef John's recipe as well. I never tried it yet. But if I'm going to try anybody's first it will definitely be his. Thanks for the reminder.
Is it supposed to still be a little liquid? When the cheesecake was first plated, the opposite side of the slice (away from the camera) made a bit of a pool of liquid cheesecake on the plate. But then it cut away and the slice on the plate was more firm and didn't ooze.
Yes, basque cheesecake is supposed to be custardy at the very center and firmer near the outside. The first shot did look a little bit too oozy though maybe
This looks scrumptious. Wondering if I could half the recipe. My food processor is way smaller than this one. Or, could we mix it all up in a large bowl with a hand mixer? 🤷🏼♀️
The cheesecake looks great and I'd love to make it, but yeah it would be very helpful to have a recipe that doesn't require the giant food processor (for a very large cheesecake that requires $30 of ingredients.)
You can make it in a stand mixer. I've done it and it turns out beautiful. I suggest starting with the cream cheese in the mixer with the whisk attachment and the sugar. Beat until smooth. Beat the eggs in 1-2 at a time and whip thoroughly between each addition. Add cream last and let it whip for several minutes scraping the bowl several times!
When she said "heavy cream" as opposed to heavy whipping cream, I thought "manufacturing cream." If I'm ever going to hear that term on TH-cam, it will be here in this channel.
I am sure you can. Standing mixer or hand mixer should not be a problem. Maybe even doing it manually, with some serious elbow grease, could achieve a similar result. The goal is to make it smooth. I guess it would just need a bit more time to make it really creamy.
This is in the oven, right now, and I have a GD mess. If you make this, there isn't a water bath but the amounts given, overflowed pan and it's going to take me days to clean off the burnt cheese curd from my RV oven. You have been warned. Yes, I used a sheet pan under my 9" spring form pan. Stuff spilled over. Huge mess. Ignore the temp. Supposedly temp of 155 yeah forget that isn't brown, at all. Going on 1 hour and a half with little browning and lots of overflow in my oven including burning batter without browning on cheesecake!
This is an obscure recipe that needs at least a bit of an explanation. No idea why you're editing out a minute or a minute and a half of these segments but it made this unwatchable. Have a thumbs down.
Really appreciate you giving the temp to look for in the center. This is so useful beyond the standard line of the "jiggle doneness."
Another great video.That cheese cake looks absolutely delicious.
Although some are complaining I actually didn't mind the get right to it start of the video.
Just FYI - if I wasn't on a very limited income I would sign up for your digital all-access option as well as buy all of your cookbooks.
America's Test Kitchen is the absolute best cooking program and I've watched it for years.
They offer pretty good sales on their cookbooks at times. I managed to get the 20th anniversary cookbook for $19.95 and it's absolutely massive!
Props to the editor for focusing on "Max Liquid Fill" while our hosts put easily 5x more liquid in!
cheesecake batter is wet but not "a liquid". If you put, like, just water in there up to that line then it would splash out. No splash out here, no issue
@@egyptiansushi"Is cheesecake a liquid?" is the new "Is a hotdog a sandwich?"
@@Nocturne22yes, butterfly 2 hot dogs and it makes a great, perfectly-sized sandwich 👍
@@Nocturne22 - The answer to your question is *_NO!_* Carry on.
Finally, was hoping for this video. They haven’t aired it on public television in so long. ❤
It looks like a "custard" cheesecake. And it looks delicious! I can't wait to bake this cheesecake!😋
I’ve made Basque style cheesecake. It’s worth it.
Two beautiful ladies never disappoint! My favorite channel. ❤️
Heaven on a plate.
I love that style of cheesecake.
I like this variation of cheesecake, thanks!! ❤❤
Ohhh mannnn .. I have to make this !! Cream cheese rocks ! Beautiful texture wow
Love making these. I always have to make 2 because I never get any...
"What flavor of Cheesecake would you like?"
How about Cheesecake flavored Cheesecake?
Ladies, THANK YOU!
steve
Who needs an intro? It’s cheesecake🤣
So see you changed the slices between shots. The first slice was more oozie at the bottom, but the second slice was not. What temperature and time should I cook it to make it more consistent in firmness without 'burning' it too much??
Check out Chef John's burnt basque cheesecake. Super easy, never fails! Not impressed with this one
Yep I have chef John's recipe as well. I never tried it yet. But if I'm going to try anybody's first it will definitely be his. Thanks for the reminder.
Try recipe from @BrianLagerstrom. Let us know how it stacks up to chef johns's.
Wow! That looks great! I would like a drizzled bit of a berry sauce with that masterpiece, however.
I want to know what brand of heavy cream they used! That was quality for sure!
So good!
I made it. IT IS DELICIOUS AND SO EASY
Is it supposed to still be a little liquid? When the cheesecake was first plated, the opposite side of the slice (away from the camera) made a bit of a pool of liquid cheesecake on the plate. But then it cut away and the slice on the plate was more firm and didn't ooze.
Yes, basque cheesecake is supposed to be custardy at the very center and firmer near the outside. The first shot did look a little bit too oozy though maybe
Those are two different slices (based on the the caramelized crumbs, which are scattered differently between the two)
That cheese cake looked so creamy I wanted a slice as you were making it ❤
This looks scrumptious. Wondering if I could half the recipe. My food processor is way smaller than this one. Or, could we mix it all up in a large bowl with a hand mixer? 🤷🏼♀️
@@sandrah7512 Thank you so much! I appreciate your good tips and can’t wait to give this a go!
Good for Bridget for telling us that vanilla and lemon zest were missing.
Would be nice if metrics units would be displayed on screen
Fantastic! Strictly about taste and texture here, you don't want to know about the calories..
Dang, no intro just get straight into it?
Good. You don't wait for cheesecake
It's but down from the full episode which should be out in the next few days, maybe next week
@@Nay-kp6uu
Yeah but i like the intro. Gives a little history lesson
It's odd at the beginning because it feels like we've missed a part of the how-to. I don't understand the point
People complain when they have too much introduction or advertise their website and people complain when they don't
When cooling down, do you keep the cake in the cake pan?
I do yes til cold then take it out and put on something like a plate
The cheesecake looks great and I'd love to make it, but yeah it would be very helpful to have a recipe that doesn't require the giant food processor (for a very large cheesecake that requires $30 of ingredients.)
You can make it in a stand mixer. I've done it and it turns out beautiful. I suggest starting with the cream cheese in the mixer with the whisk attachment and the sugar. Beat until smooth. Beat the eggs in 1-2 at a time and whip thoroughly between each addition. Add cream last and let it whip for several minutes scraping the bowl several times!
I'm gluten intolerant. Can I substitute corn starch instead of flour?
How were you able to disregard the Max Fill Line, w/o fear of the contents leaking out?
the line says "liquid max fill", cheesecake batter is not quite "a liquid", it's a soft (wet) solid
I love it ❤❤❤❤
When she said "heavy cream" as opposed to heavy whipping cream, I thought "manufacturing cream." If I'm ever going to hear that term on TH-cam, it will be here in this channel.
Nooooo! Tooo amazing!
Is overworking the gluten not a concern here? Should the flour be added in the end?
What do you do if you do not have a food processor, can you use a hand mixer?
I use my stand mixer. Works great. :)
I was wondering how the stand mixer would do. I don't think my food processor is this big.
I am sure you can. Standing mixer or hand mixer should not be a problem. Maybe even doing it manually, with some serious elbow grease, could achieve a similar result. The goal is to make it smooth. I guess it would just need a bit more time to make it really creamy.
@@acryliq Exactly. Is this supposed to be a traditional recipe from before the time that the food processor was invented?
The basque cheesecake is actually a more recent invention, first made in the 1980s!
2:45, they don't use Philadelphia American crap at LaViña... you can make cream cheese with milk and lemon juice look it up, much better anyways.
I saw one recipe that added a cup of grated manchego cheese to the recipe.
That's just so wrong.
That is so creamy. I love NY cheesecake but I have come to believe that when it comes to cheesecakes, creamy is better than thick.
This is in the oven, right now, and I have a GD mess. If you make this, there isn't a water bath but the amounts given, overflowed pan and it's going to take me days to clean off the burnt cheese curd from my RV oven.
You have been warned. Yes, I used a sheet pan under my 9" spring form pan. Stuff spilled over. Huge mess.
Ignore the temp. Supposedly temp of 155 yeah forget that isn't brown, at all. Going on 1 hour and a half with little browning and lots of overflow in my oven including burning batter without browning on cheesecake!
L👀KS delicious 😋
Metric measurements would be helpful. Is that 36 fluid ounces or 36 ounces by weight? They're not always the same.
@@sandrah7512 if I recall, the written recipe is only available to subscribers.
You left out the manchego cheese about a cup, also instead of 7 eggs I use 5 eggs plus two yolks.
💚
It's just cheese and eggs! And cream!
🏀👨🚀👨🚀👨🚀🔥🌎🔥👨🚀👨🚀👨🚀🏀
This cheesecake would be a gorge fest to me ! …
I miss the intros with the background info :((
I wonder if this recipe comes from the Basque region from Spain, or is it a recipe that was created here?
I would LOVE to have a taste of Bridget's "cheesecake," if you know what I mean??!!! ;-)
Looks too stodgy.
It isn't supposed to be light and fluffy. It is a different kind of cheesecake entirely.
This is an obscure recipe that needs at least a bit of an explanation. No idea why you're editing out a minute or a minute and a half of these segments but it made this unwatchable. Have a thumbs down.
Google it!
Love it ❤