Had this when I was about 14 yrs old...I'm 73 now. Could not even find out what the name of this cheesecake was, let alone get a recipe. I went to many bakeries and they acted like I must be nuts. Since having this way back then I have never enjoyed another type of cheesecake...and I'm from New York! When I saw this, I knew my quest was over. Going to have my son, the chef make it for us soon. It's the best dessert I have ever tasted! Thank you soo much for posting this!
I made the cheesecake. I didnt think I liked it as much as the recipe right on the Philadelphia cream cheese box. The texture wasn't how I like my cheesecake. BUT...the next day, after being refrigerated overnight...I let it come to room temperature and...I CHANGED MY MIND! Creamy delicious. I will make it again for sure.
I made this last night. Just had a slice. Then another. Then a bit more! My goodness, as fascinating as life has been I feel complete! Thank-you, thank-you, thank-you, THANK-YOU for the recipe! The salted caramel balance! Wow! I also want you to know that I teach culinary at a high school in Canada and show many of your videos to my classes. There is a corner in our country where hundreds of young people make your crepes, your doughnuts , and have heard your advice on many and diverse things culinary. Your channel is much appreciated! Cheers!
To avoid flour lumps (not that you had them) you need to pour flour in the cream and not the opposite because you always put a less dense ingredient into a denser one. Thanks for the recipe!
That's a fabulous idea. I've noticed that when I combine eggs with cornstarch for the pastry cream (better to put eggs in the bowl first). Live and learn.
I ate this10 years ago at La Vina in San Sebastian, and this is 100% authentic. Do not trust any other recipes that claim to be La Vina cheesecake. Whenever I make this, people RAVE over it... definitely my most requested dessert. Everyone says "It's so light!!!".... that's the crazy thing about this recipe. I have often played with the heavy cream, replacing with half and half or half cream half 2% or whole milk. It's always amazing.
I have studied about 10 different recipes for Basque cheese cake on TH-cam. This one is the most authentic and appears to be the best, I have already followed and made one of the other recipes, it turned out OK, but I look forward to trying this one.
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 😉
My wife and I went to San Sebastian in June and we had the pleasure of eating the cheese cake at La Vina bar. The cheese cake was delicious. I ordered 1 piece for my wife and I to share, little did I know but they give you 2 slices with each order, we couldn't finish it.
We were in San Sebastian in Sept and went to the La Vina Bar in San Sebastian, twice for this cheesecake and have made it since returning. My husband's birthday is coming up and I'll make it for him, since he loves it. This video is so helpful with great tips. I'm very thankful. I now use plastic wrap to keep the ingredients in the mixing bowl and not all over you. Can't wait to have it again.
Thank you so much for this recipe! I've made it a couple of times and it always came out DELICIOUS! Does anyone know how I can adapt this to make a chocolate version?
I thought the earl gray chiffon cake was the best thing that I had ever made as far as a dessert. And she attracted me to it because I don’t like cake either. But then I came across this cheesecake! And although it didn’t look appealing it was out of this world! So now the question is which one do I make. They are equally as good. This cheesecake is so much lighter. I’d like to cheesecake a lot but I didn’t like how dense it was. This one’s solves that problem
Thank you Helen. This brings back some great memories at La Vina. You also have a really great channel with very practical tips! Please keep on putting up great videos!
I really want to thank you, this is the best cheesecake I make in my life, I am very grateful to you, I made it a lot with your help Thank you Thank you🥰
This is starting to get traction in my home country. First, thank you for posting this, and second, I apologize for any second-rate versions that will inevitably arise. You do it right.
The top burned because it should be 410° F for 40 minutes and turn the oven off but leave the mold in the oven with the door partially open. Must wait at least 4 hours to cut the cake.
minouchka I'm from the Basque Country and I've never heard about a gâteau basque with fromage blanc ! But it does sound good. Helen if you go often in the Basque Country I can give you some adresses to try some great gâteau basque , because when properly made this cake is just the best ;)
The link to the original blog post in the video description now leads to a redirect site that, among other things, redirects to phishing sites. It would be good to remove that link.
I know it's an old post... but I can also see you answer to posts, so I decided to ask you a question. First: thankyou thankyou thankyou I made it and it came out wonderful! And the question is "If I were to cook smaller cakes (say 3 and 5 inches) how would I deal with the cooking time and temperature? You're the best, [ and I suspect that the European DNA has something to do about it.] Greetings from Florence, Italy.
Oh I forgot to add...I baked it for 52 minutes and it was perfect. I also chose to add 1 t. Pure vanilla extract. I think for my oven, 60 minutes would have been too long.
I made this today. My housemate saw the temperature on the oven, knocked on my door and asked, “hey, did you want the oven to be that hot?” Then started lecturing me on the right temperatures to make a ricotta cheesecake... It’s out of the oven now and it looks gorgeous!
Thank you so much for this recipe and so well explained. I have never had this cheesecake from the restaurant or any cheesecake like this. I would very much like to make it. wondering, with no added flavorings and many eggs does it have an undertone of eggy flavor? or do you just the fresh creamy cheese flavor after chilling the next day? Thank you!
Well made cake twice..... both times it took 1.5 hours to cook.... i cooked at 425 temp correct for 1 hour then turn down to 350 to finish baking or top would be burnt.... the center stays together in a whole beautiful sheet, but the outside cracks and splits away from the center. The taste and texture was very good just like she says. ANY IDEAS????????????
I notice there isn't a lot of flour in the burnt basque cheesecake recipes, but I know it's necessary for the proper structure. My question is: is there a gluten-free alternative for the all-purpose flour? I have celiac disease and while a lot of people can get away with using a gluten-free all-purpose flour, I have to avoid ALL grains. What about 2 T coconut flour? 1/4 cup almond meal? Lupini flour? Thanks!
Can you reduce recipe and get the same result in a smaller pan. Is there a formula to work out the cooking time and temp change? Also, have you tried using any sugar substitutes? Could you use confectioners/icing sugar, in a pinch? Would it make it even lighter or fluffier?
haven't tried other sugars. I would definitely not recommend reducing the recipe. the whole reason you can get it so dark on the outside while keeping it super creamy and runny inside is that it's huge. it lasts in the fridge for days.
What is the settings of oven ?? top or bottom heater or both with fan ? what is it ? I think that is the most important part when you bake sansebastian..
I dont need to visit la vina in san sebastian to discover this cheesecake. Haha.. It is that good. When the whole world is talking about it, that's big.
I'd lower the temp by 25F if using convection and check it a little earlier than the recipe suggests. you'll have to experiment to find the time and temp that works for you. all oven are different.
That's a bit tricky. If at all possible, I wouldn't do half the recipe or use a different pan size. You might end up with different thickness, which will effect the texture and will definitely need an adjustment to time. I wouldn't adjust the temperature. Even with exactly the same thickness, a smaller cake would bake faster.
Helen Rennie Thanks Helen! I went to San Sebestian few years back but haven't got the chance to check out this lovely cheesecake. I will definitely try to make it n hope the cake turns out okay:)
wordsandtricks it was great! I’ve been baking it for a couple of times already. I hv followed exactly the same on the recipe but I’ve reduced quite a bit of sugar though. My friends love it!
Can i use use sugar substitue for this recipe Or at lest have of the amount of the sugar ?? B/c I am in low sugar diet 😊 If yes is the amount of the other ingredints needs To reduced or correct it compare to the less sugar amount or the substitue one ??
I have no idea if you can mess with this recipe. It's baking, so it's best to find a recipe specially designed for sugar substitutes. But if you eat a piece that is half as big, it will be half the sugar :)
The sugar makes the caramelization you can try to make it keto with monk fruit sweetener , but it's not tbe first dessert that comes to mind as "light "
Great recipe. I tried it. It was delish...but i didnt get the creamy center.. it was slight over burnt (bitter) after 44 mins. It wasn't as jiggly, and it didnt sink much. Maybe cos the center was not soft n and creamy. Tasted like baked cheese cake still...:) sweetness was just nice. Not too sweet. Will try it again and watch it closer. I left it out to cool in the pan (for a few hours) but noticed that the cake was 'sweating' when i popped open the spring foam pan. and inside of the cake was also 'wet n sweaty' feel. It was more of a cakey texture. Any idea why?
it sounds like it was overbaked a bit. every oven is different, so the times are just suggestions. just making sure you weren't making a smaller batch. it needs to be the full batch to get both the slightly burnt outside and a creamy inside. once you've done it once, the second time is easier. simply check up on it sooner. it's normal for the cake to be a bit sweaty after you remove it from the fridge. to reduce how sweaty it gets, don't cover it until it's been in the fridge for 3-4 hours.
Used the exact recipe. :). my pan is around 10" (no choice..haha) hence, i targeted 50min on my timer, but it required less The sweaty part was after a few hours of cooling down from the oven. Not from the fridge... gonna try it for Xmas...hope it turns out well...
When you don’t use a bain Marie all cheesecakes will soufflé. That the since behind the food. As for burning it, well that’s to taste or for some ones taste.
Hmm, I don't know. It has so many eggs, I really don't know how it could possibly not puff up. Maybe wait for the oven to preheat longer.? Also, this is a baking recipe, so if you are messing around with it at all (halfing the recipe), etc., I have no idea what you'll get. If you want to trouble shoot, send me a picture and lots of details. is there anything you are doing that's different than the recipe? was the size of the pan correct?
Hello. May I know why is my cake not puffy? I followed the recipe but my cheesecake is not puffy after one hour. And the center is not creamy. Why is that? Thankyou
Hmm, I am not sure. Is it brown? When you say the center is not creamy, do you mean is still liquid or did the cheese cake crack in the center and got really firm? Can you send me a picture? That would really help. It's possible that your oven is off.
I haven't tried this, but I am guessing any gluten free flour mix would work here. The amount of flour is very small and it's main purpose is to prevent the cheesecake from cracking.
You are already baking it at a pretty high temp. if you want to test it and get it work for half a recipe, go for it, but you'll probably waste more ingredients than if you just do what the original recipe says.
No sure what you mean. you can cut it into small pieces after it's done. if you half the recipe or try to make a smaller cheesecake, it might not be as creamy and gooey inside by the time the outside browns.
it won't be the same dish in smaller cheesecakse. the whole point of this cheesecake is to keep the center really soft and the outside slightly burnt. that can only happen on a really large cheesecake.
Had this when I was about 14 yrs old...I'm 73 now. Could not even find out what the name of this cheesecake was, let alone get a recipe. I went to many bakeries and they acted like I must be nuts. Since having this way back then I have never enjoyed another type of cheesecake...and I'm from New York! When I saw this, I knew my quest was over. Going to have my son, the chef make it for us soon. It's the best dessert I have ever tasted! Thank you soo much for posting this!
theresa bollman thats soo funny. so glad you finally found it❤️
@@rizikrizik1395 Thank You, I am too!
I made this cake and it was amazing. One of my friends said it was the best cake he had EVER had in his life! Thank you for sharing this recipe.
so glad you enjoyed it :)
I made the cheesecake. I didnt think I liked it as much as the recipe right on the Philadelphia cream cheese box. The texture wasn't how I like my cheesecake. BUT...the next day, after being refrigerated overnight...I let it come to room temperature and...I CHANGED MY MIND! Creamy delicious. I will make it again for sure.
Jill Lopate all cheesecakes recipes are supposed to be made 1 day ahead
I made this last night. Just had a slice. Then another. Then a bit more! My goodness, as fascinating as life has been I feel complete! Thank-you, thank-you, thank-you, THANK-YOU for the recipe! The salted caramel balance! Wow! I also want you to know that I teach culinary at a high school in Canada and show many of your videos to my classes. There is a corner in our country where hundreds of young people make your crepes, your doughnuts , and have heard your advice on many and diverse things culinary. Your channel is much appreciated! Cheers!
I am so touched! Thank you so much for sharing my videos with your students.
@@helenrennie I will add that many of the students love saying " Show it who's the boss!"
Made this and i gotta say, best recipe and cheesecake ive ever had and so easy. Thank you for sharing this recipe!
To avoid flour lumps (not that you had them) you need to pour flour in the cream and not the opposite because you always put a less dense ingredient into a denser one. Thanks for the recipe!
That's a fabulous idea. I've noticed that when I combine eggs with cornstarch for the pastry cream (better to put eggs in the bowl first). Live and learn.
Made half of the recipe and it was AMAZING! I don’t like cheesecake but this is heavenly and light and so so good! Thank you Helen!
I just take a hand mixer and mix flour and cream for about a min. then blend with cream cheese
thanks for the tip! it worked!
Finally something I can burn and not fill bad about it
This made me laugh so much!
You mean feel
You_are_a hope 🤣🤣🤣
😂😂
@@manal-hh3xh yeah he is wrong
Uncluttered and burnt and still wonderful as an artist statue ..
Of the best recipes that I have seen, I have to try it soon😍
I ate this10 years ago at La Vina in San Sebastian, and this is 100% authentic. Do not trust any other recipes that claim to be La Vina cheesecake. Whenever I make this, people RAVE over it... definitely my most requested dessert. Everyone says "It's so light!!!".... that's the crazy thing about this recipe. I have often played with the heavy cream, replacing with half and half or half cream half 2% or whole milk. It's always amazing.
Excellent recipe! It's so easy too. Thank you for sharing :) Everyone said the cheesecake was the best they ever had.
The technique of mixing flour + cream, prior to incorporating them into the cream cheese mix is a winner! ❤ ✨
I have studied about 10 different recipes for Basque cheese cake on TH-cam. This one is the most authentic and appears to be the best,
I have already followed and made one of the other recipes, it turned out OK, but I look forward to trying this one.
I have been wanting to make this for awhile and chose YOUR recipe because they have always been both foolproof....and delicious....thank you so much
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 😉
My wife and I went to San Sebastian in June and we had the pleasure of eating the cheese cake at La Vina bar. The cheese cake was delicious. I ordered 1 piece for my wife and I to share, little did I know but they give you 2 slices with each order, we couldn't finish it.
We were in San Sebastian in Sept and went to the La Vina Bar in San Sebastian, twice for this cheesecake and have made it since returning. My husband's birthday is coming up and I'll make it for him, since he loves it. This video is so helpful with great tips. I'm very thankful. I now use plastic wrap to keep the ingredients in the mixing bowl and not all over you. Can't wait to have it again.
Thank you so much for your kind sharing and instructions. Can’t wait to try it since we have nothing to do at home now.
This looks too good to not try! Thanks for sharing this unique recipe-I've never seen this kind of cheesecake before!
Thank you so much for this recipe! I've made it a couple of times and it always came out DELICIOUS! Does anyone know how I can adapt this to make a chocolate version?
I thought the earl gray chiffon cake was the best thing that I had ever made as far as a dessert. And she attracted me to it because I don’t like cake either. But then I came across this cheesecake! And although it didn’t look appealing it was out of this world! So now the question is which one do I make. They are equally as good. This cheesecake is so much lighter. I’d like to cheesecake a lot but I didn’t like how dense it was. This one’s solves that problem
Thank you Helen. This brings back some great memories at La Vina. You also have a really great channel with very practical tips! Please keep on putting up great videos!
This is sooo good! Thank you for this recipe, it’s perfect ❤
really good cake. I tried and it's magnificent, all the family members loved it .
Thanks so much for the feedback! Glad your family enjoyed this cheesecake :)
I made this cheesecake tonight and thanks to the tips in this video it turned out really well! I'll definitely be making this again 😊
According to original recipe (La Viña web page), bake it 40 minutes at 210. And soak the paper first and squeeze it for better adjustment at pan.
soak the paper in water?
ittmann yes
210C? Doing the math, Hellen's F temp / time equals that.
Do you have the original recipe? I didn‘t see it on the wep page (la vina)
JJo G. O. 210 Celsius not Fahrenheit .
Looks amazing! I'll certainly have a go at making this
Usually for 1kg if cheese I use 1 cup of sugar. The sweetness just nice, not overwhelming
great video! I've been to La Viña for this cake some years ago, and since then I make this cake often too :) love it!
Does it taste like the one in La Viña ?
I really want to thank you, this is the best cheesecake I make in my life, I am very grateful to you, I made it a lot with your help Thank you Thank you🥰
This is starting to get traction in my home country. First, thank you for posting this, and second, I apologize for any second-rate versions that will inevitably arise. You do it right.
The top burned because it should be 410° F for 40 minutes and turn the oven off but leave the mold in the oven with the door partially open. Must wait at least 4 hours to cut the cake.
The most successful recepie .l made it it is wonderful,thank you.
so glad you enjoyed it
WOWWWWW!!! Great job!! This looks AMAZING!!!!
a tip, the oven paper should be wet and wrung out so you can mold it easier ;)
Just made it. Can't wait to taste it tomorrow!
I don't want to calculate how many calories per slice :)
The recipe is no secret. Even the restaurant has a video with it! But I agree its really good!
Tried this and it turns out nice! Everybody loves it 💕
At la Vina they leave them outside. At least in spring time
I love this recipe witch is very similar to our gateau basque
where in the Basque country are you from?
in fact I m from paris but gateau basque au fromage blanc is very popular here
minouchka I'm from the Basque Country and I've never heard about a gâteau basque with fromage blanc ! But it does sound good. Helen if you go often in the Basque Country I can give you some adresses to try some great gâteau basque , because when properly made this cake is just the best ;)
I tried it, taste great. Thank you.
Wow! A very delicious cheesecake. I also make cheesecake. This recipe is the best! !! Thank you. With love from Japan :)
Thank you so much for this recipe..i love cheesecake but dont like the crust on bottom so this is perfect
The link to the original blog post in the video description now leads to a redirect site that, among other things, redirects to phishing sites. It would be good to remove that link.
thanks! I removed it
I know it's an old post... but I can also see you answer to posts, so I decided to ask you a question.
First: thankyou thankyou thankyou I made it and it came out wonderful! And the question is "If I were to cook smaller cakes (say 3 and 5 inches) how would I deal with the cooking time and temperature?
You're the best, [ and I suspect that the European DNA has something to do about it.] Greetings from Florence, Italy.
I heard La Vila Restaurant put out a DVD with the recipe
lovely accent and sweet description, totally subscribed ❤❤❤❤❤
God bless you, Helen Rennie!
Oh I forgot to add...I baked it for 52 minutes and it was perfect. I also chose to add 1 t. Pure vanilla extract. I think for my oven, 60 minutes would have been too long.
Shout out to Santiago Rivera who created it in 1990!
What burned the cheesecake was not the oven heat. It was the major shade thrown at 00:20
Why do you need the parchment paper to be at least 3 inches taller than your pan? No vanilla?
I made this today. My housemate saw the temperature on the oven, knocked on my door and asked, “hey, did you want the oven to be that hot?” Then started lecturing me on the right temperatures to make a ricotta cheesecake... It’s out of the oven now and it looks gorgeous!
Oven heat up and down, or down and fan, or just down?
I don’t know how I got here, but you bet your ass I’m going to make this
0:20 uuuh shots fired 😂
They're still pretty homogeneous but if it ain't broke...
Thank you so much for this recipe and so well explained. I have never had this cheesecake from the restaurant or any cheesecake like this. I would very much like to make it. wondering, with no added flavorings and many eggs does it have an undertone of eggy flavor? or do you just the fresh creamy cheese flavor after chilling the next day? Thank you!
no egg taste. just creamy cheesiness.
MimiK ....My question as well. Thanks
Do you think this recipe would work if I reduce the amount of sugar?
Well made cake twice..... both times it took 1.5 hours to cook.... i cooked at 425 temp correct for 1 hour then turn down to 350 to finish baking or top would be burnt.... the center stays together in a whole beautiful sheet, but the outside cracks and splits away from the center. The taste and texture was very good just like she says.
ANY IDEAS????????????
Yours came out gorgeous!👍🏾
I notice there isn't a lot of flour in the burnt basque cheesecake recipes, but I know it's necessary for the proper structure. My question is: is there a gluten-free alternative for the all-purpose flour? I have celiac disease and while a lot of people can get away with using a gluten-free all-purpose flour, I have to avoid ALL grains. What about 2 T coconut flour? 1/4 cup almond meal? Lupini flour? Thanks!
Magnífico ❤
Nice one Helen! Do you recommend adding a little salt and vanilla to bring out more flavor or is this recipe leaving them out by design?
leaving them out by design
@@helenrennie perfect! Thanks Helen! I will try this recipe out very soon!
Can you reduce recipe and get the same result in a smaller pan. Is there a formula to work out the cooking time and temp change?
Also, have you tried using any sugar substitutes?
Could you use confectioners/icing sugar, in a pinch? Would it make it even lighter or fluffier?
haven't tried other sugars. I would definitely not recommend reducing the recipe. the whole reason you can get it so dark on the outside while keeping it super creamy and runny inside is that it's huge. it lasts in the fridge for days.
I tried to get the recipe via the link above....it does not connect. Can you please update the link?
This look amazing. Do you use top and bottom heat oven? Thank you for the response
What is the settings of oven ?? top or bottom heater or both with fan ? what is it ? I think that is the most important part when you bake sansebastian..
Yuuum, i will try it..thank you. But What about eating the black color in the top? ..it's so dangerous,right?
Love this cheesecake 🤩🎂🎂🎂😋
Fabulous instructions. My Mother Inlaw made this it was amazing. I want to give it a try very soon.
It was the very Restaurante La Viña who gives to their costumers a CD with the recipe of the cake.
"As boring and homogeneous as an American suburb from the 50s".
Now, that's a tasty roast!...
I always stop by la vina for dessert when I San Sebastián for tapas . I'll make sure to drop a post and let you know how this recipe came out !
great! I look forward to your feedback :)
Helen Rennie you nailed it Helen . I will let them know their cheesecake is in good hands across the ocean
Can I use whipping cream instead of heavy cream?
Muchas gracias dama!
😐 I liked the video before watching it. Can’t help it, I love her!
You open the oven up and down ?
Yes...use those fingers...keeping it real!! Great recipe😊
I dont need to visit la vina in san sebastian to discover this cheesecake. Haha.. It is that good. When the whole world is talking about it, that's big.
What temperature should i use for fan oven please and how long should i bake it for? Thank you
I'd lower the temp by 25F if using convection and check it a little earlier than the recipe suggests. you'll have to experiment to find the time and temp that works for you. all oven are different.
@@helenrennie thank you very much x
I will try it later..
it was successful and yummy thank to u ✌🏻❤️✌🏻❤️✌🏻
Does it work if I half the recipe? I didn’t get the gooey centre :(
Terrific video -- thank you !!!
glad you enjoyed it!
Hi Helen, I was just wondering if I can bake in a 7” pan with half of the recipe? Will the temperature n time be the same as a 9”cake?
That's a bit tricky. If at all possible, I wouldn't do half the recipe or use a different pan size. You might end up with different thickness, which will effect the texture and will definitely need an adjustment to time. I wouldn't adjust the temperature. Even with exactly the same thickness, a smaller cake would bake faster.
Helen Rennie Thanks Helen! I went to San Sebestian few years back but haven't got the chance to check out this lovely cheesecake. I will definitely try to make it n hope the cake turns out okay:)
@@paulineleung9136 How did it turn out?
wordsandtricks it was great! I’ve been baking it for a couple of times already. I hv followed exactly the same on the recipe but I’ve reduced quite a bit of sugar though. My friends love it!
@@helenrennie a,
Amazing💕
Can i use use sugar substitue for this recipe
Or at lest have of the amount of the sugar ??
B/c I am in low sugar diet 😊
If yes is the amount of the other ingredints needs To reduced or correct it compare to the less sugar amount or the substitue one ??
I have no idea if you can mess with this recipe. It's baking, so it's best to find a recipe specially designed for sugar substitutes. But if you eat a piece that is half as big, it will be half the sugar :)
The sugar makes the caramelization you can try to make it keto with monk fruit sweetener , but it's not tbe first dessert that comes to mind as "light "
Great recipe. I tried it. It was delish...but i didnt get the creamy center.. it was slight over burnt (bitter) after 44 mins. It wasn't as jiggly, and it didnt sink much. Maybe cos the center was not soft n and creamy.
Tasted like baked cheese cake still...:) sweetness was just nice. Not too sweet. Will try it again and watch it closer.
I left it out to cool in the pan (for a few hours) but noticed that the cake was 'sweating' when i popped open the spring foam pan. and inside of the cake was also 'wet n sweaty' feel. It was more of a cakey texture. Any idea why?
it sounds like it was overbaked a bit. every oven is different, so the times are just suggestions. just making sure you weren't making a smaller batch. it needs to be the full batch to get both the slightly burnt outside and a creamy inside. once you've done it once, the second time is easier. simply check up on it sooner. it's normal for the cake to be a bit sweaty after you remove it from the fridge. to reduce how sweaty it gets, don't cover it until it's been in the fridge for 3-4 hours.
Used the exact recipe. :). my pan is around 10" (no choice..haha) hence, i targeted 50min on my timer, but it required less
The sweaty part was after a few hours of cooling down from the oven. Not from the fridge...
gonna try it for Xmas...hope it turns out well...
Hi. May I know how long can I store the cake in freezer and refrigerator please? Thank you
Refrigerator - 4 days is fine (longer might be fine too, but I haven't tried). Freezer. I've never tried freezing it. Not sure that works.
@@helenrennie thank you for your replied :) Can I use whipping cream instead of heavy cream? I only found whipping cream in my country.
When you don’t use a bain Marie all cheesecakes will soufflé. That the since behind the food. As for burning it, well that’s to taste or for some ones taste.
Hi, I tired this recipe. But my cake didn't rise much and it has a very cakey texture. It's not smooth and creamy. Am I doing anything wrong?
Hmm, I don't know. It has so many eggs, I really don't know how it could possibly not puff up. Maybe wait for the oven to preheat longer.? Also, this is a baking recipe, so if you are messing around with it at all (halfing the recipe), etc., I have no idea what you'll get. If you want to trouble shoot, send me a picture and lots of details. is there anything you are doing that's different than the recipe? was the size of the pan correct?
What brand of heavy cream u using?
i usually use organic valley (that you can get at Whole Foods), but in the video I might have used High Lawn Farm which is a local brand.
@@helenrennie embory whipping cream able to replace heavy cream?
Hello. May I know why is my cake not puffy? I followed the recipe but my cheesecake is not puffy after one hour. And the center is not creamy. Why is that? Thankyou
Hmm, I am not sure. Is it brown? When you say the center is not creamy, do you mean is still liquid or did the cheese cake crack in the center and got really firm? Can you send me a picture? That would really help. It's possible that your oven is off.
Hi Helen! I have a gluten allergy, so was wondering if there is anything I can substitute the flour with?
I haven't tried this, but I am guessing any gluten free flour mix would work here. The amount of flour is very small and it's main purpose is to prevent the cheesecake from cracking.
Thanks for the reply! Do you think corn starch would do? Maybe half the amount of flour?
yes, corn starch is a great idea. half the amount of flour.
Is the baking temperature of 425ºF for a fan oven ?
no for regular oven. if using a fan, you might need to lower the temp a bit or use shorter time.
If i cut down the batter to half and bake it at exact temperature ,will it affect the crust?
cutting this recipe in half would make it very different. you get such a dark crust by the time it's done.
@@helenrennie is there a way to avoid it?maybe adjusting the temperature? Or i should just follow the exact recipe?
You are already baking it at a pretty high temp. if you want to test it and get it work for half a recipe, go for it, but you'll probably waste more ingredients than if you just do what the original recipe says.
@@helenrennie alright note that! Thank you
if i use skyr ipo philadephia is it gonna work?
I have no idea.
I do not use 7 eggs :(It is too much.Can i use 5?
what is the temperature and how long it takes if i bake using microwave oven?
don't bake this using microwave oven.
Can i make it a small pieces ??
No sure what you mean. you can cut it into small pieces after it's done. if you half the recipe or try to make a smaller cheesecake, it might not be as creamy and gooey inside by the time the outside browns.
Helen Rennie
thanks a lot. but what i meant in a small pieces is that i can made the cheesecake in a small pans? like a cup cakes pan ? or not
it won't be the same dish in smaller cheesecakse. the whole point of this cheesecake is to keep the center really soft and the outside slightly burnt. that can only happen on a really large cheesecake.
Thx u it was amazing
Can the sugar being substituted with condensed milk?
I don't know.