I have always loved watching your videos. You have an amazing knowledge of baking techniques and prepare beautiful baked products. Your honesty is admirable when you admit you don’t know an answer. Thank you
I made it ! I baked cake with Philadelphia cream cheese. I made this cake for the first time. A very simple cake recipe. The taste is amazing. Thanks Anna. 🥮
Anna you give such a good vibe and you answer all the questions with a smile. I'm going ahead in my life as a pastry chef thanks to you i look up to you. ✨
Your Basque Cheesecake is a beautiful and delicious treat. Your Boston Cream Pie was taken to a family gathering, and people were comming back for seconds. Thank you.
I made the basque cheesecake its delicious creamy & smooth yummy I Recommend this cheesecake plus it's so easy to make Hi Anna I made a lots of your recipes so good I must say !
Wish I could post a photo of the cheesecake I just made. It was out of this world GREAT! We love it! We are going to stop buying Junior’s Cheesecake from Brooklyn, NY!
I've been making Burnt Basque Cheesecake for quite a while now and instead of using bars of cream cheese I use homemade Ricotta Cheese. It comes out much lighter!
@@Adriana-eu6ty It's so easy! Pour a quart of homogenized milk - NOT ULTRA HOMOGENIZED - in a pot with eight ounces of full cream and a heaping tablespoon of kosher salt. Gently mix the ingredients together and put it on the heat. Keep a close eye on the pot and just as the mix is about to boil (it'll begin to bubble up) immediately turn off the heat. Then add the juice of one large lemon into the pot and gently mix it together. Let it sit there for 10 minutes. Then line a collinder with cheesecloth (Target's house brand is far better than any other!). I also use clips to hold the cheesecloth in place. Put the collinder in your sink and then slowly pour in the mixture (you'll see the whey has clearly separated). Let it sit there for about 20 minutes depending how dry or wet you'd like it. Remove the cheese from the collinder and put it in a container and refrigerate it until it's fully chilled. 👌
I use goat cheese and its fantastic o half goat cheese and half cream cheese and its my favorite. Also tried brie and it's also very creamy. Love to try my own ways.
@stellapadula360 It's particularly easy to make: - one quart milk - 8 oz. heavy cream - one tablespoon kosher salt - juice of one large lemon IMPORTANT NOTE: DO NOT use Ultra Pasteurized milk - it won't separate properly. Pour the milk, cream and kosher salt in a pot on your stove top and bring to just under a boil and quickly turn off the heat. At that point pour the lemon juice into the pot and stir the mixture once or twice and then let it sit for 10 minutes. While the mixture sits, line a collinder with cheesecloth (Target's house brand is the best!). As it sits, the mixture will separate into the curds and whey. Then pour the mixture into the collinder and the whey will drain away leaving the actual Ricotta cheese. After 20 minutes lift the cheesecloth out of the collinder and use a large spoon to push the cheese into whatever container you'll be keeping it in!
Hi Anna, I enjoy trying all your recipes always come out great Thankyou for sharing 😊 just wanted to know is this Burnt Basque cheesecake same as San Subastian cheesecake? Thanks 😊
Hi Chef Thanks for sharing the recipe. I have a question to ask- do you bake it at 220degrees with both rods on or just the top rod on? Also I have a 55 inches Morphy richards otg. Should I place the cheesecake on top rod or middle rod?
In recipes I often cut the sugar in half and increase the sweetness with some Stevia…it works well no Stevia after taste. Do you think that would work with this recipe? Or do I need all the sugar to create a caramelized top.
Hi , An hour ago, I watched the preparation of the Basque cake, and I have a question, is it possible to replace sugar with sweetened condensed milk, thanks in advance.
Yesterday a tiktok recommended a place in Spain where they serve slides of Idiazábal cheesecake and Cabrales....cheese lovers only, spoon mandatory. Yet not decided which one to taste first, but without the cake part.. 🙄🤤🤤🤤🤤🤤🤤🤤🤤
Good afternoon from Guyana can I make this vegetarian I make my cheese cake with only one pack of cream cheese and one tin condensed milk and the crust thank you mam for sharing your knowledge with us 🙏
Tip: If you keep this cake in the fridge, NEVER consume it directly. ALWAYS leave it before at room temperature. The cold kills its flavor and texture.
@@juliannajm6965 I haven't yet tried my 2nd Basque cheesecake - at which time, I WILL use the brown sugar. I used white sugar the first time making it, so I'd have something to which I could compare the brown sugar Basque cheesecake. HOWEVER, I did find a Basque cheesecake recipe using brown instead of white sugar and it apparently DOES make it a caramel flavor.
Thank you for your reply. I just made using white sugar. It is out of this world GREAT. I will use the light brown sugar on my next one with this same recipe.
Geographical and political specification: Although this cake originates from San Sebastián (Donostia in Basque) in the Spanish part of the Basque Country, the Basque Country (Euskadi or Euskal Herria in Basque) is not only a region of Northern Spain. There is an area of the Basque Country that is in the North of Spain (País Vasco in Spanish) and an area that is in the South of France (Pays Basque in French) but it is the same "country" with its own language and its cultural, historical, gastronomic and even physical disctintive characteristics and peculiarities.
I have always loved watching your videos. You have an amazing knowledge of baking techniques and prepare beautiful baked products. Your honesty is admirable when you admit you don’t know an answer. Thank you
I made it ! I baked cake with Philadelphia cream cheese. I made this cake for the first time. A very simple cake recipe. The taste is amazing. Thanks Anna. 🥮
This woman has taught me so much that I'm amazed. I've had great luck with her recipes, so much more so than other baking channels. Anna's a real gem.
Made this today for thanksgiving dessert. Thank you for the wonderful recipe ❤
Chef Olson the GOAT!🇨🇦😍😍😍😍
I love your kitchen!
Anna you give such a good vibe and you answer all the questions with a smile. I'm going ahead in my life as a pastry chef thanks to you i look up to you. ✨
This looks so yummy I will definitely make it soon thanks alot for sharing
I'm going to bake this cheesecake today😊
The Basque cheesecake looks scrumptious! Yummy! I love baking and cooking. It relaxes me.
Your Basque Cheesecake is a beautiful and delicious treat. Your Boston Cream Pie was taken to a family gathering, and people were comming back for seconds. Thank you.
Hi Anna, I'm Marion from Tampa, Florida joining for the first time and enjoying the technique you're teaching. Thank you.
I made the basque cheesecake its delicious creamy & smooth yummy I Recommend this cheesecake plus it's so easy to make Hi Anna I made a lots of your recipes so good I must say !
Wow! Chocolate marble swirl cake! Can't wait!!!👍
I never knew how to make a cheese cake. I am learning now. Wow so fluffy.
Hi Anna...always love ur baking tips! Thank you!
Love the recipe and looks so yummy I want to try it but I have no oven to bake . From japan
Your intent and passion coming together. Bravo. Blessings for your journey forward.👏🏽👏🏽👏🏽🌈🙏🏽
Creamy and Gooey Easy Cheese Cake. Kids and older Kids will absolutely love it. 😋! Thank you for sharing.
It was so awesome to see you ,love the recipe making it today 😊 see you next week Anna,Michael ❤
Love your recipes Anna!😘
You are the best chef
Basque cheesecake is so delicious!!
Love you maam Anna like so much the way uou explained❤
From Philippines🇵🇭
Άννα όλσον συγχαρητηρια υπέροχο!!!
What a beautiful cheesecake! I am craving for it... 🥰
This is pure education👍👍👍🥰
Wish I could post a photo of the cheesecake I just made. It was out of this world GREAT! We love it! We are going to stop buying Junior’s Cheesecake from Brooklyn, NY!
I've been making Burnt Basque Cheesecake for quite a while now and instead of using bars of cream cheese I use homemade Ricotta Cheese. It comes out much lighter!
How do you make a ricotta cheese? Do you maybe have a recipe? Thank you 🤗
@@Adriana-eu6ty It's so easy! Pour a quart of homogenized milk - NOT ULTRA HOMOGENIZED - in a pot with eight ounces of full cream and a heaping tablespoon of kosher salt. Gently mix the ingredients together and put it on the heat. Keep a close eye on the pot and just as the mix is about to boil (it'll begin to bubble up) immediately turn off the heat. Then add the juice of one large lemon into the pot and gently mix it together. Let it sit there for 10 minutes. Then line a collinder with cheesecloth (Target's house brand is far better than any other!). I also use clips to hold the cheesecloth in place. Put the collinder in your sink and then slowly pour in the mixture (you'll see the whey has clearly separated). Let it sit there for about 20 minutes depending how dry or wet you'd like it. Remove the cheese from the collinder and put it in a container and refrigerate it until it's fully chilled. 👌
I use goat cheese and its fantastic o half goat cheese and half cream cheese and its my favorite. Also tried brie and it's also very creamy. Love to try my own ways.
Would love to have ricotta recipe
@stellapadula360 It's particularly easy to make:
- one quart milk
- 8 oz. heavy cream
- one tablespoon kosher salt
- juice of one large lemon
IMPORTANT NOTE: DO NOT use Ultra Pasteurized milk - it won't separate properly.
Pour the milk, cream and kosher salt in a pot on your stove top and bring to just under a boil and quickly turn off the heat. At that point pour the lemon juice into the pot and stir the mixture once or twice and then let it sit for 10 minutes. While the mixture sits, line a collinder with cheesecloth (Target's house brand is the best!). As it sits, the mixture will separate into the curds and whey. Then pour the mixture into the collinder and the whey will drain away leaving the actual Ricotta cheese. After 20 minutes lift the cheesecloth out of the collinder and use a large spoon to push the cheese into whatever container you'll be keeping it in!
Looks Amazing and fairly easy to make ! Thank you for sharing this wonderful recipe!
I love your recipe
I’m sorry I missed the live! 😅
Looks wonderful.💖
Thank you Anna and family
Good Afternoon Anna Olson
Wow awesome I will make it thanks
Hi Anna, I enjoy trying all your recipes always come out great Thankyou for sharing 😊 just wanted to know is this Burnt Basque cheesecake same as San Subastian cheesecake? Thanks 😊
Hello Anna and Michael Olsen from Toronto Ontario Canada
Hello Anna. I'm from Philippines
Looks so delicious 😋 😍 fantastic Recipe .
I love your recipes
🙌🏻Que felicidad tener sus recetas, soy una amantes de las masas dulces😋,será posible algunas recetas keto , por favor🤗
The best cheesecake!!!
Hi Anna from Trinidad an Tobago
شكرا thank you so much
My burnt basque 🧀 was a success!!!!
Delicios! Thanks! Romania!
Did you bake on water bath or direct onto convection oven?
Hello Anna can I cut the sugar into 1 cup?seems 1 1/2 cups sugar is sweet.
Hi Miss Anna.nice watching.
How can I get you recipe Thanks Anna.
Hi am from dubai Can we use puck spread cream cheese instead of bars
Absolutely gorgeous 😋😋😋
Love cheesecakes 😋😋
Looks so luscious! Appreciate all your baking tips very informative. ❤️
How long you baked?
Hello, if i want to downsize to half or 2/3 the recipe, how to go about for the eggs + yolk? I only have. 6inch cake tin, need it smaller. Thank you.
Delicious!
Can we use powder sugar in making cheesecake.yeyeserrano fr.philippines thanks.
Hi Chef
Thanks for sharing the recipe. I have a question to ask- do you bake it at 220degrees with both rods on or just the top rod on?
Also I have a 55 inches Morphy richards otg. Should I place the cheesecake on top rod or middle rod?
In recipes I often cut the sugar in half and increase the sweetness with some Stevia…it works well no Stevia after taste. Do you think that would work with this recipe? Or do I need all the sugar to create a caramelized top.
Hope to catch you on the 24 th 🥰
Is the live streaming going to be on weekly basis. It will be great as I enjoy your recipes.
Hi ,
An hour ago, I watched the preparation of the Basque cake, and I have a question, is it possible to replace sugar with sweetened condensed milk, thanks in advance.
hello from Australia
To avoid the watering after baking, put a bit less cream in, but then add a chunk of melted butter = less water, same fat.
do you have a video on how to make peanut butter cookies
Que delicia de postre sáludos desde mexico
Halo may I ask can we replace the whipped cream with heavy cream?
It is essentially the same thing, just different name
Yesterday a tiktok recommended a place in Spain where they serve slides of Idiazábal cheesecake and Cabrales....cheese lovers only, spoon mandatory. Yet not decided which one to taste first, but without the cake part.. 🙄🤤🤤🤤🤤🤤🤤🤤🤤
Am I mistaken or Anna says 750 grs cream cheese and the recipe bellow the video says 250grs which one is correct please???
Oh wow beautiful 😍
Good afternoon from Guyana can I make this vegetarian I make my cheese cake with only one pack of cream cheese and one tin condensed milk and the crust thank you mam for sharing your knowledge with us 🙏
hello ı mıssed you welcome back
Is this a live-stream commentary over another vid?
Why is it not a burnt more color.? Does Michael get to eat your delicious baking also?
Greetings from Bc
1/2 batch preparation cook time pls?
Anna I did but I didn't put all this sugar.
Please tell me the weight of the eggs
Like a cheese flan texture
COOL
0:16
Hopefully I will see you live on the 24 th 😍
Tip:
If you keep this cake in the fridge, NEVER consume it directly.
ALWAYS leave it before at room temperature.
The cold kills its flavor and texture.
Love from Pakistan Faisalabad
Once i added the zest of 1 lemon with a good amount of vanilla bean paste before I strain the batter I will never go back
can you please do vegan recipes without egg??
Nice haircut 🥰
If I used dark brown sugar instead of white sugar, do you think the Basque cheesecake would be a caramel flavour? Hmmm, I think I'll try it.
How was it using brown sugar?
@@juliannajm6965 I haven't yet tried my 2nd Basque cheesecake - at which time, I WILL use the brown sugar. I used white sugar the first time making it, so I'd have something to which I could compare the brown sugar Basque cheesecake. HOWEVER, I did find a Basque cheesecake recipe using brown instead of white sugar and it apparently DOES make it a caramel flavor.
Thank you for your reply. I just made using white sugar. It is out of this world GREAT. I will use the light brown sugar on my next one with this same recipe.
Hi Anna Olson
Would it matter if only 5 eggs are used for this recipe? Will taste or texture be different?
👍
Geographical and political specification:
Although this cake originates from San Sebastián (Donostia in Basque) in the Spanish part of the Basque Country, the Basque Country (Euskadi or Euskal Herria in Basque) is not only a region of Northern Spain.
There is an area of the Basque Country that is in the North of Spain (País Vasco in Spanish) and an area that is in the South of France (Pays Basque in French) but it is the same "country" with its own language and its cultural, historical, gastronomic and even physical disctintive characteristics and peculiarities.
🥱
Egg substitute for this recipe
280 to 330 F
My recipe calls for a pinch of salt. What do you think
U said 375 ml of heavy cream but then said 1 cup.. that's about 1 and a half cup of heavy cream.. plz reconfirm
❤❤❤🇵🇭
Hour to explain 5 minutes
Vorbeste foarte mult și este deranjant ! 🙉🙉🙉