When your cheesecake has finished baking try turning off your oven an leave the cheesecake in the oven for an hour before taking it out to cool. It finishes cooking the center without burning the edges.
You probably wont find this comment in the sea of comments, but here goes. As someone who has been working with both old and new springforms for many years: to make springforms not leak, just separates the two parts, put a sheet of parchment paper or baking paper over the bottom, this has to be larger than the bottom part, re-assemble the two parts and voila. Any spaces that do not align entirely between the bottom of the springform and the ring, will generally get filled in by the paper. Just make sure you re-assemble them correctly. This method has never failed me
I immediately came to the comments to post the parchment paper solution; glad ya beat me to it and in so much more detail than I could have done with my limited knowledge.
Out of curiosity; Is there any reason not to just put the parchment paper in the bottom of the springform pan anyway tho for a dish like this? It would also help prevent crust stickage which appeared to be a problem here (no doubt tho; worsened by butter drippings falling thus drying out the crust); as well as making it easier to remove each slice with minimum crust breakage.
Yeees it tastes like a weird salt when cold, and when you give it a bit of heat it becomes a orange melted extra salty - disgusting plastic 🤢🤢🤢 that's totally not cheese
Many years ago, in a home-ec class that I sat in, the teacher was teaching how to make cheesecakes. His recipe was very similar to this (sans velveeta), but the cooking technique is one I still employ - wrap the base of your spring form pan with a single sheet of foil, and then put it in a larger pan - and fill that pan up about halfway up the side of your spring form with boiling water. It evens out the cooking temperatures, so the inside of your cake isn't raw while the outside is over cooked. It also helps prevent cracking on the top.
All I could think was, if you had cream cheese, why oh why would you put Velveeta in a cheesecake!?? I thought this was going to be one of those, "I making this recipe out of this because I don't have time to go to the grocery, and this is all I have in my house" recipes. Honestly, the thought of this kind of makes me nauseated. Fun video though! You are one brave cook!
Chocolate wafer cookies are not Oreos, although you could probably use them if you scrape out the filling. Chocolate wafer cookies are usually referring to Nabisco Famous Chocolate Wafers, the cookies that are used with whipped cream to make an absolutely glorious no-bake refrigerator cake. If you haven't experienced that magnificent dessert yet, you ought to check it out..... Easy peasy and absolutely worth dying for.....
The Oreos were probably the problem with the leaking "butter" from the springform pan. A true chocolate wafer does exist- Famous chocolate Wafers by Nabisco. They taste like the cookie part of an Oreo without the filling. They probably are around just for making crusts.
My grandma would be 115 years old if she was still alive. She was very proper and fluffy, and every time she said the word Velveeta she would pronounce it “vel-vi-TAAAAAH” and we would all snicker quietly.
Part of the reason you had dripping butter is that you used oreos. The filling already has a lot of fat. You should use an unfilled chocolate cookie. Just saying. And as mentioned previously, it helps to adjust the fit of your springform base.
Yay! Another Simple Health sponsorship. Also I'm sorry but I'm not very sure a Velveeta cheesecake would be very good. But who knows. I guess Emmy will tell us if it's any good. Well Emmys description sounds pretty good. Maybe I try it some day.
When I use a springform pan for my grandmother's cheesecake, I always put a sheet pan on the rack below to catch the butter drips. Also, maybe try leaving the cheesecake in the oven after you turn it off? Idk if it'll fix the undercooked bit but that's what my grandma did and I live by her wisdom lol so maybe?
Emmy? Chocolate wafer cookies are. . . . um . . .. Chocolate Wafer Cookies. You can usually find them in the same area as ice cream cones at the supermarket if they aren't with cookies. The butter bleeding you had was Oreo filling. Don't use Oreos in a springform pan.
I think that if you used chocolate wafer cookies you wouldn't have had such a problem with the dripping crust...OR do like I do and scrape off the icky white stuff and give it to someone else ..... love the chocolate cookie but not the white stuff!
I would use graham crackers. I've used pretzels with other flavors because I thought the salt on the pretzels would help cut the sweetness of the filling. The pretzel crust could be more salty than you might want,especially with a whopping pound of salty Velveeta in the chz cake filling. Not sure if I can bring myself to try the Velveeta chz cake. I've never liked Velveeta, but when Emmy mentioned a butter scotch type of flavor, my mind wanted to replace 1/3-1/2 sugar with brown sugar. So maybe I'll give it a try
Thom Dantzer I make a pecan praline topped cheesecake. I use brown sugar in place of the white sugar for the base and it’s delicious. Doesn’t remind me to butterscotch but it’s really good
You are brave!! Also....I could see this being a thing when veleveeta was cheap. At $7-$10 a block vs $1.50 for a block of cream cheese in my area, there's no need for this food wackiness.
@@cherylchristian5673 that was a Depression-Era video. So at the time the recipe was invented, crackers were an economical substitute for apples due to fresh fruit being so scarce unless you grew your own.
@@territimmerman140 was gonna say, Velveeta is the same as what we called "government cheese" back in the 80s & 90s- they gave blocks of it away to low income families.
My sister uses a KitchenAid stand mixer with a dough hook. Her recipe is to soak the rice over night, or until it's gotten as big as it will get. Then she steams the rice in a cloth in a steamer (she says the rice cooker will make it too wet) be sure to use your finger to make some holes in the surface of the rice, so it will steam evenly. Steam it for half an hour. When it's done she pours the boiling water from the steamer into the bowl of the mixer (she says attach the dough hook and put it down into the bowl that way, instead of leaving the hook in the bowl, because it's not fun trying to fish it out of the boiling water). Then dump the water, dump the rice into the mixer bowl, and set it to about six or eight. She says she likes sweet mochi, so she just adds a little bit of sugar, a tiny bit at a time, so it doesn't stick to the walls too bad. If you don't want it sweet, you could try dripping some water in instead, but she hasn't tried it and doesn't know how well it will work. Then just beat it until it's the consistency you want. Her mochi is so nice, smooth, and chewy!!! I love it when she makes red bean paste daifuku....
@@russianseamonster you're a saint 😭thank you so much!!! I've been trying to find clear instructions for real mochi for months. The first time I tried, the rice wouldn't soften no matter how much I pounded it, so I'm so relieved that I can just use a stand mixer instead of struggling again
@barb rarick I found that out the hard way, unfortunately 😂 I've tried again since leaving this comment, and my rice is always too dry in the steamer no matter what I do. Both times, I've used mochiko rice and soaked the rice overnight, but the steaming process did not sufficiently moisten the rice. I suspect it's because I live in a drier area, so I'll have to try using the rice cooker and hope that it doesn't end up too wet. I'm glad that you replied to this comment, since I'm actually going to attempt making mochi again soon and I'm glad to look over the original recipe one more time. thank you!
Hi Emmy! In Alaska, they have a thing called candied salmon ice cream. Has chunks of real, candied salmon in it and sometimes cream cheese in the icecream. I'd love to see you try it!
Velveeta was a big deal in the 50’s and early 60’s. I can still taste it. But it works well in chili con queso, macaroni and cheese or adding a little to something that needs a melty cheese.
An hour and 15 minutes only to not get done. I have a strong suspicion this recipe is an affront to God and in fact requires a priest to bless it to have a chance of getting done
I think maybe increasing the ratio of cream cheese to Velveeta would give this more body. A whole pound of the latter is an awful lot, and it already has a runny texture.
Not weird at all. I actually love Velveeta and generally have a pretty open mind about food... But this crosses a line for me. It sounds absolutely disgusting lol
The cookies you used are sandwich cookies, not wafers. Nabisco makes chocolate wafer cookies that are used in refrigerator cakes. Also some brands of vanilla wafers make chocolate ones as well. Using Oreos made your crust have the oils in the filling melt along with the butter. Probably too sweet too.
Emmy! I know this is a bit of a broad question/request, but can you maybe make a video about recipes/beginners tips for your Instapot? Our family picked one up while we are in quarantine and I've been picking out pieces from your other videos where you've used it. You're my favorite youtuber to watch during these times, I've followed some recipes of yours with all the time
@TheHolyWaffle great idea! There are a few channels on RUclips and they do a great job teaching beginners. That's how I became more confident using an instant pot. @FloLum, @PressureLuck and @Six Sisters are my favorite for instant pot use & recipes. Happy instant potting!
Seeing that ugly log again reminds me of eating government cheese and those big tubs of generic peanut butter and generic white boxed “Cheerios “ as a kid from a poor family.
@@drflash36 interesting idea and I really couldn't say for sure but fresh mozzarella would have too much liquid and brick needs conditioners so it melts creamy rather than stringy. It breaks down the milk protein. That's why I suggest doing this to your cheese. It makes any brick cheese into the most interesting variety of cheese sauces and dips. I make swiss cheese and extra sharp cheddar Velveeta. 😷 ruclips.net/video/0SHSMqbrSY4/видео.html
@@Serai3 Um not really. I guess depends on your definition of processing. You basically get it to a certain temp, add rennit, add flavoring, strain it, press it, age it. It's all real ingredients made from nature. Velveeta is literally not legally allowed to be called cheese
Patrick Rabulan truly a great way to get just one more use out of those “single use” plastics. I save my bread bags and produce bags (when bulk isn’t available) and I use them as a lunch bag or a small bin bag for the bathroom.
I'm guessing that what was melting out was the palm oil from the oreo creme filling since I think of chocolate wafer cookies as crispy chocolate cookies (not chocolate 'sandwich' cookies).
EMMY So I have a theory, I think when they said chocolate wafer cookies, they meant those literal chocolate wafer cookies (plain chocolate cookie, no cream) otherwise they would've said chocolate sandwich cookies (every other instance happens to be worded that way) and maybe by incorporating the white filling, it caused some extra moisture and leaked out. Plus nuts can be oily. Just a thought! Maybe it wouldn't have oozed out with out the cream filling? Great video! Like this comment so emmy sees this!!
I am a professional baker and I second this! Usually when we use oreos and butter for a crust, we use it in the unbaked state (like in a no-bake cheesecake). The crushed oreos simply get mixed with butter and pressed into the pan and refrigerated. I think you should have used those thin, chocolate wafer cookies which have no cream filling.
That's exactly what it is (speaking from experience)! The oreo filling contains a lot of extra oil, so if you include it you should reduce the amount of butter. I can see where she might have been confused because there are a lot of recipes that do call for "chocolate wafer cookies" that just mean oreos, and some will actually specify to remove the filling beforehand. Usually when I'm using oreos for a baked crust I start with a smaller amount of butter to gauge the consistency, and add more if I need to. After getting the ratios more or less down, I prefer using oreos just because I don't have to use as much butter and I don't add sugar at all haha.
I was looking for this comment. I clicked through to the original recipe and it calls for "chocolate wafers." Oreos are usually generically called "chocolate sandwich cookies." Chocolate wafers are these by Nabisco: www.snackworks.com/Products/product-detail?product=44000001599 . Chocolate wafers are used for a no-bake cake made with Cool Whip (as shown in the picture on the package).
If you eat it by itself, it's not very good. (It's wayy too rich and just an odd texture and a bit plasticy.) Velveeta is meant to be mixed with other things and most importantly, melted. I LOVE salsa con queso made with velveeta, literally just a bunch of velveeta with salsa in the microwave, stirring it every 30 seconds or 1 minute. I also love velveeta mac and cheese (3 to 1 ratio of velveeta and cheddar). Even I, someone who LOVES velveeta, doesn't like it by itself.
Nah I hate how velveeta tastes with anything. It’s just wrong and tastes unholy (lmao I can’t think of another description) especially compared to all the other kinds of cheese.
@@aliciamangar1513 You are very uninformed if you think drugs are cheap in America, we have the highest drug costs. And what does that have to do with captions? Sounds like YOU are the one on some drugs, buddy.
to me “chocolate wafer cookies” and oreos are no where near the same thing, but in an attempt to stay the blazes home & not continuously go to grocery stores for ingredients I will let it slide. 😛
Usually when I watch people making cheesecake on Food Network, I’ve seen many bake them in water baths so that it cooks evenly in the middle, but yours still looked just as good!
I feel like creating a ritz cracker type crust would’ve worked so much better! Kind of giving it a sort of a more traditional cheese + crackers sensation ☺️ just an idea!
This is everything I needed on a Saturday! Velveeta cheese is a childhood favorite. I've never seen it in a cheesecake, but can't wait to see what Emmy creates!
There really isn't anything wrong with it. I grew up eating it and loved it in a grilled cheese sandwich. I would bet many people here talking about it being disgusting have never even tried it. I work in a deli and one woman is our cheese specialist. She will tell anyone who will listen how horrible and processed Velveeta is yet she's OK with spreadable cheeses in tubs. Its just a snob thing.
Being in the UK I have no preconceived ideas about Velveeta, I'm just going by your reaction when you ate it and liked it, looks like pretty good cheese cake to me
Many years ago a friend and I wanted to make an ice cream pie that called for a crust made from chocolate wafers. We hunted all over town till we found some. They were thin chocolate cookies. If you wanted to use Oreos, you would be closer to chocolate wafers if you removed the filling and just used the outside parts. That filling part might be why the crust oozed.
@@blackirish781 They don't work for me, I've tried everything. Once the covid stuff passes I'm going to an allergist cause we think it's a full blown allergy. I can't even have butter in cookies lol
I think by wafer cookies they meant the cookies alone, without the cream. The other option would be those thin, light and crispy things, with the crisscross pattern on them? Like what you find in Kit Kats.
I was wondering this when I watched the testicles cooked in the kabob-it lol. Disclaimer, I couldn't watch that vid all the way through!! Something about stabbing balls with a sharp object made me feel queasy AND I'm a female lol!!
We have been living off of velveeta since this all started, less trips to the grocery store so it's been helpful to store until needed. Nachos, burgers and cheese soup, grilled cheese, casseroles. This stuff is great.
@@Treesarehappy, takes one to know one girl 🤩💗, yeah I got 2 months of dry food stored and 165 gallons of water in 55 gallon drums . Ironically doesn't seem like enough. Whole family has been working through this quarantine time but seems helpful if things go downhill fast. However been dipping into the velveeta stash to much lol. Stay safe and well friend.💗
I feel like this would be so good with a caramel apple topping (minus the crust. Regular graham cracker crust would be best) I love the combo of cheddar cheese and apples, it seems like it would go well!
We can't buy such freaky "cheese" here. The closest we get is processed slices, which aren't hugely popular. Wondering what an equivalent might be. All our block cheeses are natural, with the cheapest and biggest seller being strong cheddar. AKA, mousetrap.
Hi Emmy. I was wondering if you included the filling of the Oreo cookies when making your crumbs for the crust. If so, I would suggest that you remove the filling BEFORE making your crust. I’m wondering if that might explain the “bleeding” of butter during the baking process. Just a thought. Oreo cookie crumbs are sold in boxes at the supermarket. I don’t think the boxes include the filling. 😜 Just sayin’.
Grew up on Velveeta. Use it to this day as an add in for many cheese recipes. No complaints, only compliments. Do you think more eggs would have firmed it up? Love, love, love your channel.
I remember Paula Deen making something like this years ago on a Christmas special edition of Iron Chef. Also: "Yummy!" Even though I think this is gross!
i wonder if Velveeta is missing out on a huge market by making a block with the cheese flavor removed? Call it Bakeeta or something. A baking aid. It would remove the hesitation of people to use a "cheese" flavored block for baking. Bet it would be a huge seller during the holidays.
Waterbath methods are the usual for a cheesecake. And you kept opening up the oven. You aren't supposed to open the oven at all when a cheesecake is in there. It needs constant even steady heat to cook thru. And always use a large cookie sheet when working with springform or pies, smaller cake pans, etc. in the oven. They can overflow and make a mess. Get into that habit cause I have seen you overflow with your oven bakes several times in other vids. Also when opening the oven you can let the heat escape causing about 2-3- minutes or more knocked out of baking time per peek into the oven. Cheesecakes, they will not cook thru or they can develop a pizza leopard spots on top or deflate and sink to the bottom if you open the oven throughout the cooking time. Great job, you could always use it as a cheesecake pudding dessert now. It will still taste good. Great Share!
Just the sound of Emmy's voice and her way with words makes me want to sign up for online birth control even though I had a hysterectomy years ago 😂😂😂 Thanks Emmy for another awesome video and HAPPY early MOTHER'S DAY ❤❤❤
My professor used to work with Velveeta vendors. If being a shelf stable cheese doesn't tell you anything about how unnatural it is, maybe the fact that they have to DYE the cheese yellow/orange will. Velveeta cheese starts out clear...then has to be dyed a cheese color. 😳
Emmy! You've done it! Years ago we saw a recipe for cherry Velveeta bars that was the butt of many a joke among friends, but we never made it, and the recipe was lost. Of course, I always had said I needed to make it at least once, but never could find the recipe. This Velveeta cheesecake recipe will be a great jumping off place for creating my own recipe for the long lost cherry Velveeta bars. Thanks for brightening my day.
Try using dried, reconstituted (i.e. soaked overnight in an equal volume of hot / boiling water) tart (Montmorency) cherries from Costco (Kirkland brand) for your cherries there. They are delish!
I add sour cream to my Velveeta based queso to keep it from resolidifying after it cools. I wonder if that is why it didn't set in the middle? Just a thought!
For all those wetting their pants because this has Velveeta in it, believe it or not, different people like different things, so get off your high horse and move on. And for those from outside the U.S., I happen to know that other countries have something very similar to Velveeta.
When your cheesecake has finished baking try turning off your oven an leave the cheesecake in the oven for an hour before taking it out to cool. It finishes cooking the center without burning the edges.
Good idea! Better than mine of leaving it in @ 250 def F for an additional 45 mins (for a total low temp baking time of 2 hrs).
Great ideal
I needed this tip. I always cook mine for way too long because I convince myself it’s not done because it’s too jiggly in the middle.
@@IratePuffin hope it helps. It also prevents cracks!
Oh this is brilliant!
You probably wont find this comment in the sea of comments, but here goes.
As someone who has been working with both old and new springforms for many years: to make springforms not leak, just separates the two parts, put a sheet of parchment paper or baking paper over the bottom, this has to be larger than the bottom part, re-assemble the two parts and voila. Any spaces that do not align entirely between the bottom of the springform and the ring, will generally get filled in by the paper. Just make sure you re-assemble them correctly.
This method has never failed me
Works like a charm my grandmother does this 😊 for her fig cakes
Spot on👍
I immediately came to the comments to post the parchment paper solution; glad ya beat me to it and in so much more detail than I could have done with my limited knowledge.
Out of curiosity; Is there any reason not to just put the parchment paper in the bottom of the springform pan anyway tho for a dish like this? It would also help prevent crust stickage which appeared to be a problem here (no doubt tho; worsened by butter drippings falling thus drying out the crust); as well as making it easier to remove each slice with minimum crust breakage.
I have always used aluminum foil the same way.
Me, knowing I hate velveeta anything: “Hmm... interesting”
I've tried Velveeta fudge it was gross🤢 I'm thinking this would be gross also.
Velveeta just grosses me out
Yeees it tastes like a weird salt when cold, and when you give it a bit of heat it becomes a orange melted extra salty - disgusting plastic 🤢🤢🤢 that's totally not cheese
Glad someone else in the comments feels the same. Cause im interested in this recipe but i think velveeta tastes like ass lol
Me too!!! Lol
Many years ago, in a home-ec class that I sat in, the teacher was teaching how to make cheesecakes. His recipe was very similar to this (sans velveeta), but the cooking technique is one I still employ - wrap the base of your spring form pan with a single sheet of foil, and then put it in a larger pan - and fill that pan up about halfway up the side of your spring form with boiling water. It evens out the cooking temperatures, so the inside of your cake isn't raw while the outside is over cooked. It also helps prevent cracking on the top.
All I could think was, if you had cream cheese, why oh why would you put Velveeta in a cheesecake!?? I thought this was going to be one of those, "I making this recipe out of this because I don't have time to go to the grocery, and this is all I have in my house" recipes. Honestly, the thought of this kind of makes me nauseated. Fun video though! You are one brave cook!
I heard of (never did it myself) cheese soup made with processed cheese. Its mostly serve with toast bread . You could try it next.
Before you put the filling in the pan cover the pan around the bottoms with foil. Then fill and put in the oven. That should help with the dripping.
Not undercooked, Philadelphia style! I dated a guy in high school who's grandmother made cheesecakes this way. THE BEST!
Chocolate wafer cookies are not Oreos, although you could probably use them if you scrape out the filling. Chocolate wafer cookies are usually referring to Nabisco Famous Chocolate Wafers, the cookies that are used with whipped cream to make an absolutely glorious no-bake refrigerator cake. If you haven't experienced that magnificent dessert yet, you ought to check it out..... Easy peasy and absolutely worth dying for.....
I've always wanted to make a cheesecake from a really savory salty cheese (or cheese product 😆) and not go with traditional cream cheese.
The Oreos were probably the problem with the leaking "butter" from the springform pan. A true chocolate wafer does exist- Famous chocolate Wafers by Nabisco. They taste like the cookie part of an Oreo without the filling. They probably are around just for making crusts.
My grandma would be 115 years old if she was still alive. She was very proper and fluffy, and every time she said the word Velveeta she would pronounce it “vel-vi-TAAAAAH” and we would all snicker quietly.
Part of the reason you had dripping butter is that you used oreos. The filling already has a lot of fat. You should use an unfilled chocolate cookie. Just saying. And as mentioned previously, it helps to adjust the fit of your springform base.
Yay! Another Simple Health sponsorship. Also I'm sorry but I'm not very sure a Velveeta cheesecake would be very good. But who knows. I guess Emmy will tell us if it's any good.
Well Emmys description sounds pretty good. Maybe I try it some day.
When I use a springform pan for my grandmother's cheesecake, I always put a sheet pan on the rack below to catch the butter drips. Also, maybe try leaving the cheesecake in the oven after you turn it off? Idk if it'll fix the undercooked bit but that's what my grandma did and I live by her wisdom lol so maybe?
It's so early that the views hasn't been counted in yet
probably should have included 1 more egg yolk to help it set.
I kept trying to swipe the crumbs off the screen with my mouse for some reason. when she was making the crust
Emmy? Chocolate wafer cookies are. . . . um . . .. Chocolate Wafer Cookies. You can usually find them in the same area as ice cream cones at the supermarket if they aren't with cookies. The butter bleeding you had was Oreo filling. Don't use Oreos in a springform pan.
Velvetta fudge is good,so I expect the cheesecake to be good, too.
do you think that maybe the oozing butter was a combination of the butter from the crust and the fat from the Velveeta? isn't Velveeta a bit fatty?
I think that if you used chocolate wafer cookies you wouldn't have had such a problem with the dripping crust...OR do like I do and scrape off the icky white stuff and give it to someone else ..... love the chocolate cookie but not the white stuff!
Do you think about the impact that she can have in a company’s stock or a website’s traffic just by trying a random recipe she comes across
🤭surprisingly delicious, hmm I may be just crazy enough to try this
Looks so yummy!
oh wow looks tastey! i want to make this
When I was a child I thought “Velveeta” was the most beautiful name and had a doll named Velveeta 😂
😁
Haha
Funny
“Wdym it IS the most beautiful name” lactose intolerant people everywhere my self included
Adorable!
That sounds disgusting! *Proceeds to watch*
It's a food crime...
Good grief I can't imagine what this even tastes like. Good thing we have you to describe it so completely!
-- 😂😂 hell I wouldn’t touch that with a 10 foot pole
@@Rrod810 it seems like it'd be so dense
I use it was I make my Spanish spaghetti at least that's what my kids call it.
I’ve been cringing the whole time. I could never do that..
Doesn't even sound good
I'm thinking a crust made with crushed pretzels might be good with this? The chocolate seems like an odd choice to me.
I was thinking the same thing. I would have thought a graham cracker crust.
I would use graham crackers. I've used pretzels with other flavors because I thought the salt on the pretzels would help cut the sweetness of the filling. The pretzel crust could be more salty than you might want,especially with a whopping pound of salty Velveeta in the chz cake filling. Not sure if I can bring myself to try the Velveeta chz cake. I've never liked Velveeta, but when Emmy mentioned a butter scotch type of flavor, my mind wanted to replace 1/3-1/2 sugar with brown sugar. So maybe I'll give it a try
Thom Dantzer I make a pecan praline topped cheesecake. I use brown sugar in place of the white sugar for the base and it’s delicious. Doesn’t remind me to butterscotch but it’s really good
Chocolate wafer cookies - not oreos - are very cheap and have a very mild chocolate flavour.
Right? It seems like it should be savory
You are brave!!
Also....I could see this being a thing when veleveeta was cheap. At $7-$10 a block vs $1.50 for a block of cream cheese in my area, there's no need for this food wackiness.
She also did the ritz cracker mock apple pie. Ritz crackers wouldn’t be an economical substitute for apples
@@cherylchristian5673 that was a Depression-Era video. So at the time the recipe was invented, crackers were an economical substitute for apples due to fresh fruit being so scarce unless you grew your own.
I am glad someone understands my puzzlement! Velveeta was cheap...Now it's Gourmet priced!!
A lot of food pantrys give out commodity cheese which is similar to veletta but better. So someone who is low income could make this.
@@territimmerman140 was gonna say, Velveeta is the same as what we called "government cheese" back in the 80s & 90s- they gave blocks of it away to low income families.
PLEASE TRY THE CLEAR LEMON MERINGUE PIE
Ooooh! Yes 🍋
She should definitely do this!!!
Agreed!
hasnt she already done it?
(guess i was mixing it up with clear potato chips lol)
YES PLEASE
Can you try making mochi in a bread maker, I’ve heard people say it’s a cheaper way to do it instead of buying a mochi maker.
tmntlover 349 omg yesssssss sounds like an awesome idea
👏🏼👏🏼👏🏼
My sister uses a KitchenAid stand mixer with a dough hook.
Her recipe is to soak the rice over night, or until it's gotten as big as it will get. Then she steams the rice in a cloth in a steamer (she says the rice cooker will make it too wet) be sure to use your finger to make some holes in the surface of the rice, so it will steam evenly. Steam it for half an hour. When it's done she pours the boiling water from the steamer into the bowl of the mixer (she says attach the dough hook and put it down into the bowl that way, instead of leaving the hook in the bowl, because it's not fun trying to fish it out of the boiling water). Then dump the water, dump the rice into the mixer bowl, and set it to about six or eight. She says she likes sweet mochi, so she just adds a little bit of sugar, a tiny bit at a time, so it doesn't stick to the walls too bad. If you don't want it sweet, you could try dripping some water in instead, but she hasn't tried it and doesn't know how well it will work. Then just beat it until it's the consistency you want.
Her mochi is so nice, smooth, and chewy!!! I love it when she makes red bean paste daifuku....
@@russianseamonster you're a saint 😭thank you so much!!! I've been trying to find clear instructions for real mochi for months. The first time I tried, the rice wouldn't soften no matter how much I pounded it, so I'm so relieved that I can just use a stand mixer instead of struggling again
@barb rarick I found that out the hard way, unfortunately 😂 I've tried again since leaving this comment, and my rice is always too dry in the steamer no matter what I do. Both times, I've used mochiko rice and soaked the rice overnight, but the steaming process did not sufficiently moisten the rice. I suspect it's because I live in a drier area, so I'll have to try using the rice cooker and hope that it doesn't end up too wet.
I'm glad that you replied to this comment, since I'm actually going to attempt making mochi again soon and I'm glad to look over the original recipe one more time. thank you!
Hi Emmy! In Alaska, they have a thing called candied salmon ice cream. Has chunks of real, candied salmon in it and sometimes cream cheese in the icecream. I'd love to see you try it!
Whoa, so kinda like a cream cheese bagel with lox, but sweet...🤔
That sounds amazing!
Emmy, definitely try that one!! How interesting:)
I tried frozen lobster ice cream in Maine! it was interesting. I bet salmon would be even more interesting
I was born in Anchorage and love Alaskan ice cream with fresh berries , lard and salmon. Yum right?
Velveeta was a big deal in the 50’s and early 60’s. I can still taste it. But it works well in chili con queso, macaroni and cheese or adding a little to something that needs a melty cheese.
Mild or hot Rotel sauce, ground beef and velveeta makes a bomb dip.
My mother always used Velveeta for making grilled cheese sandwiches. Sooo melty good.
I can't eat anything Velveeta related as it tends to mess with my stomach for some odd reason.
I love mixing it with some salsa or ro-tel tomato and chillis for queso dip!
Myom used it in her mac & cheese. That's what I grew up eating and loved it!
An hour and 15 minutes only to not get done. I have a strong suspicion this recipe is an affront to God and in fact requires a priest to bless it to have a chance of getting done
a smaller pan might help- that's a pretty big cake
I think maybe increasing the ratio of cream cheese to Velveeta would give this more body. A whole pound of the latter is an awful lot, and it already has a runny texture.
Is it weird that THIS is where I draw the line? Something about Velveeta gets to me.
Not weird at all. I actually love Velveeta and generally have a pretty open mind about food... But this crosses a line for me. It sounds absolutely disgusting lol
Maybe the fact that it’s revolting?
No. It’s fucking Velveeta.
I'm loving the "what" sound effect.
Saaaaame
The cookies you used are sandwich cookies, not wafers. Nabisco makes chocolate wafer cookies that are used in refrigerator cakes. Also some brands of vanilla wafers make chocolate ones as well.
Using Oreos made your crust have the oils in the filling melt along with the butter. Probably too sweet too.
Yes totally agree!
Emmy! I know this is a bit of a broad question/request, but can you maybe make a video about recipes/beginners tips for your Instapot? Our family picked one up while we are in quarantine and I've been picking out pieces from your other videos where you've used it. You're my favorite youtuber to watch during these times, I've followed some recipes of yours with all the time
The channel @flolum has a whole boat load of simple instant pot recipes!
@TheHolyWaffle great idea! There are a few channels on RUclips and they do a great job teaching beginners. That's how I became more confident using an instant pot. @FloLum, @PressureLuck and @Six Sisters are my favorite for instant pot use & recipes. Happy instant potting!
8:04 It looks like Brie or Camembert that is getting melty.
Don’t mind me. I’m just here for Emmy’s positivity during quarantine.
I don’t know why but I can’t stop watching her videos
7months later, still quarantine!
Emmy: Velveeta, commonly used in -
Me, a Texan: queso
Emmy: mac n cheese
Me: uhhh
Same from this Texan!
Alabamian. We use it mostly in queso and rotel but my mom uses it religiously in her mac and cheese too lol.
Yes! Also Texan, can relate.
I thought the same. Lol Love my fellow Texans.
@@the_real_littlepinkhousefly 😂 thinking same
. Make alot of queso dip for parties
this cheesecake is cursed
Kaylen 😂😂😂😂😂
Seeing that ugly log again reminds me of eating government cheese and those big tubs of generic peanut butter and generic white boxed “Cheerios “ as a kid from a poor family.
Government cheese made the best grilled cheese and enchiladas.
American welfare sound worse the more I hear about it and "saving the cheese" industry was among the best programs I ever heard about
Commodity cheese! ruclips.net/video/nixY43jOxBY/видео.html
I had surplus food for a while as a child and appreciated it. Better than going hungry
And the big blue cans of crisco LARD that went seemingly into everything!
Lol I just looked at the title and shook my head
right to left or left to right?
lol same. i like cheesecake... but it's not made of cheese. uh uh, no sir for me
I just said “Ewwwww Emmy!! 🤧 “
Everytime she posts I shake my head knowing I'm still gonna click on the video
Ikr gross lol
Anytime i read the word “velveeta” i can taste it. Thick. Processed. Gross🤢🤢🤢 my stomach hurts.
Try this homemade not gross Velveeta you make from regular brick cheese. ruclips.net/video/0SHSMqbrSY4/видео.html
@@decolonizeEverywhere Would a combo of: shredded mozzarella + cream cheese + sour cream, etc also work here? Just a thought.
@@drflash36 interesting idea and I really couldn't say for sure but fresh mozzarella would have too much liquid and brick needs conditioners so it melts creamy rather than stringy. It breaks down the milk protein. That's why I suggest doing this to your cheese. It makes any brick cheese into the most interesting variety of cheese sauces and dips. I make swiss cheese and extra sharp cheddar Velveeta. 😷
ruclips.net/video/0SHSMqbrSY4/видео.html
You do realize all cheese is processed, right? It's kind of the point of cheese.
@@Serai3 Um not really. I guess depends on your definition of processing. You basically get it to a certain temp, add rennit, add flavoring, strain it, press it, age it. It's all real ingredients made from nature. Velveeta is literally not legally allowed to be called cheese
The “icing” in the Oreos are made with a lot of fat , that’s what was oozing out the bottom. Chocolate wafers are sold without icing
Iconic this lady using a Martin’s potato Rolls bag to cover the cheesecake, my favorite bread in the universe
Patrick Rabulan truly a great way to get just one more use out of those “single use” plastics. I save my bread bags and produce bags (when bulk isn’t available) and I use them as a lunch bag or a small bin bag for the bathroom.
@@Hi_Its_LP HONESTLY! My family has been saving Publix plastic bags for trashbags in the bathroom too
She reminded me of my grandma! She used to do the same thing with the same Martin's potato roll bag! It bought back happy memories!
I'm guessing that what was melting out was the palm oil from the oreo creme filling since I think of chocolate wafer cookies as crispy chocolate cookies (not chocolate 'sandwich' cookies).
Im pretty sure she separated the wafers from the creams?
ooh she did use the whole.cookie, this whole gross! I hate velveeta, yuck
She showed tossing them whole into the food processor though.
That was just gross. I was thinking SCRAPE THE DAMN CREAM OUT, WOMAN.
Knowing that she mixed nuts in with the cookies, and nuts are known to be oily, I'd blame the nuts.
EMMY So I have a theory, I think when they said chocolate wafer cookies, they meant those literal chocolate wafer cookies (plain chocolate cookie, no cream) otherwise they would've said chocolate sandwich cookies (every other instance happens to be worded that way) and maybe by incorporating the white filling, it caused some extra moisture and leaked out. Plus nuts can be oily. Just a thought! Maybe it wouldn't have oozed out with out the cream filling? Great video!
Like this comment so emmy sees this!!
I am a professional baker and I second this! Usually when we use oreos and butter for a crust, we use it in the unbaked state (like in a no-bake cheesecake). The crushed oreos simply get mixed with butter and pressed into the pan and refrigerated. I think you should have used those thin, chocolate wafer cookies which have no cream filling.
Like ‘Nilla wafers, but chocolate!
That's exactly what it is (speaking from experience)! The oreo filling contains a lot of extra oil, so if you include it you should reduce the amount of butter. I can see where she might have been confused because there are a lot of recipes that do call for "chocolate wafer cookies" that just mean oreos, and some will actually specify to remove the filling beforehand. Usually when I'm using oreos for a baked crust I start with a smaller amount of butter to gauge the consistency, and add more if I need to. After getting the ratios more or less down, I prefer using oreos just because I don't have to use as much butter and I don't add sugar at all haha.
I was looking for this comment. I clicked through to the original recipe and it calls for "chocolate wafers." Oreos are usually generically called "chocolate sandwich cookies." Chocolate wafers are these by Nabisco: www.snackworks.com/Products/product-detail?product=44000001599 . Chocolate wafers are used for a no-bake cake made with Cool Whip (as shown in the picture on the package).
This was the first thing I thought when I saw it dripping out of the bottom of the pan 😳. Isn’t Oreo filling mainly lard?
I always thought Velveeta "cheese" tastes like how melted plastic smells. 🤢
If you eat it by itself, it's not very good. (It's wayy too rich and just an odd texture and a bit plasticy.) Velveeta is meant to be mixed with other things and most importantly, melted. I LOVE salsa con queso made with velveeta, literally just a bunch of velveeta with salsa in the microwave, stirring it every 30 seconds or 1 minute. I also love velveeta mac and cheese (3 to 1 ratio of velveeta and cheddar). Even I, someone who LOVES velveeta, doesn't like it by itself.
Nah I hate how velveeta tastes with anything. It’s just wrong and tastes unholy (lmao I can’t think of another description) especially compared to all the other kinds of cheese.
YES, EXACTLY. AND SALTY AF
Mothra Stewart that’s because it is plastic
That's because it's not cheese...
"Itadakimasu" is translated in the auto-generated captioning as "Eat the Rocky Moss".
Jon Y 😂😂😂
Your on Cheap drugs l understand.. like many Americans you dont make any SENSE. HARD TO MAKE SENSE OUT OF NONSENSE..
Mine just said
(Emmy speaking foreign language)
🤣🤣🤣🤣😂😂😂😋
@@aliciamangar1513 You are very uninformed if you think drugs are cheap in America, we have the highest drug costs. And what does that have to do with captions? Sounds like YOU are the one on some drugs, buddy.
I've seen it as "eat the ducky moss". :D
to me “chocolate wafer cookies” and oreos are no where near the same thing, but in an attempt to stay the blazes home & not continuously go to grocery stores for ingredients I will let it slide. 😛
Yeah same.
Same. Chocolate wafers come in the yellow box from Nabisco.
I was thinking she had the "butter leakage" from the filling and butter melting out, The wafer cookies have no filling!
Usually when I watch people making cheesecake on Food Network, I’ve seen many bake them in water baths so that it cooks evenly in the middle, but yours still looked just as good!
I feel like creating a ritz cracker type crust would’ve worked so much better! Kind of giving it a sort of a more traditional cheese + crackers sensation ☺️ just an idea!
This is everything I needed on a Saturday! Velveeta cheese is a childhood favorite. I've never seen it in a cheesecake, but can't wait to see what Emmy creates!
Michelle Jones that’s because normal people don’t do this
Why so many people in The US hate these cheese product? I don't live in The US, so I have never tasted it.
You would love it!! It's so different and tasty!
Michelle Jones a friend told me that it has an unpleasant aftertaste. I would definitely try it someday. I have to taste it for myself.
It’s okay in some things. I don’t like it plain on its own but I like it to bake in recipes
It tastes wonderful if you grew up eating it, but it is a very processed product; it can taste sort of fake to the uninitiated.
There really isn't anything wrong with it. I grew up eating it and loved it in a grilled cheese sandwich. I would bet many people here talking about it being disgusting have never even tried it. I work in a deli and one woman is our cheese specialist. She will tell anyone who will listen how horrible and processed Velveeta is yet she's OK with spreadable cheeses in tubs. Its just a snob thing.
Also does your family help you eat the things you make? I’d love to know how the kids feel about the cheesecake
I like how Emmy puts the sponsors at the beginning so it doesn't disrupt the video half way thro-
Being in the UK I have no preconceived ideas about Velveeta, I'm just going by your reaction when you ate it and liked it, looks like pretty good cheese cake to me
Here in the South, Velveeta is for Rotel! :)
Right?!? That’s the *ONLY* thing I’ve ever used it for! I won’t eat it in any other form.
So good!
when she read in the box that it's called liquid gold i immediately thought "... pasta water?"
Many years ago a friend and I wanted to make an ice cream pie that called for a crust made from chocolate wafers. We hunted all over town till we found some. They were thin chocolate cookies. If you wanted to use Oreos, you would be closer to chocolate wafers if you removed the filling and just used the outside parts. That filling part might be why the crust oozed.
Lydia Johnson my grocery store sells chocolate graham crackers.
me: omfg i already dislike cheese, this looks fugging disgusting :(((
me: *watches video anyway cuz emmy*
Emmy how about trying to do something with canned salmon croquettes?
Loved watching you cut the cheese...
Ooooooh...cheesecake made with plastic cheese! I appreciate your bravery Emmy, I'm don't think I could make or eat this. :-D
Cries in lactose intolerance
You can buy lactase enzyme pills that will let you eat dairy.
@@blackirish781 They don't work for me, I've tried everything. Once the covid stuff passes I'm going to an allergist cause we think it's a full blown allergy. I can't even have butter in cookies lol
I needed to see Emmys reaction on this. I love cheesecake, and I love Velveeta in a chilli dip.... I cannot imagine the flavours together.
I'm old enough and grew up poor enough to remember government cheese. It's bonkers to me how expensive Velveeta is these days.
I just love how she describes the flavor when she makes recipes!
Emmy's Spidey sense is telling me, "Dont' make this cheese cake." I'm way a head you there.
I think by wafer cookies they meant the cookies alone, without the cream. The other option would be those thin, light and crispy things, with the crisscross pattern on them? Like what you find in Kit Kats.
The content I didn't know I needed. Emmy, do you usually share what you make with your family when you're done? xx
Always! Sometimes they bite, sometimes they don't. 😆
I was wondering this when I watched the testicles cooked in the kabob-it lol.
Disclaimer, I couldn't watch that vid all the way through!! Something about stabbing balls with a sharp object made me feel queasy AND I'm a female lol!!
I'm sort of disappointed that there's cream cheese in there.
I love Velveta in scrambled eggs! I grew up eating that stuff!
The last time I was this early, this wasn't an overused joke.
the irony....
You can wrap the bottom of the spring form pan in foil if you want to avoid drips in the future :-) Thank you for showing this! Yummy!
I'll have to remember that for next time.
We have been living off of velveeta since this all started, less trips to the grocery store so it's been helpful to store until needed. Nachos, burgers and cheese soup, grilled cheese, casseroles. This stuff is great.
Jennifer Murray sound like your a Prepper! I have this as well in my storage!
Velveeta grilled cheeses are AMAZING
Yes to all that lol
@@Treesarehappy, takes one to know one girl 🤩💗, yeah I got 2 months of dry food stored and 165 gallons of water in 55 gallon drums . Ironically doesn't seem like enough. Whole family has been working through this quarantine time but seems helpful if things go downhill fast. However been dipping into the velveeta stash to much lol. Stay safe and well friend.💗
I have a block of Velveeta in our survival kit. Maybe I’ll break it out and try this cheesecake recipe. Nah....
I feel like this would be so good with a caramel apple topping (minus the crust. Regular graham cracker crust would be best) I love the combo of cheddar cheese and apples, it seems like it would go well!
RobinOrzo 🤢
Mel to each their own 😂
I love Velveeta ...i have some in my refrigerator as of now lol
That initial shot of inside the cheesecake after you cut it makes me miss my ex 😖
We can't buy such freaky "cheese" here. The closest we get is processed slices, which aren't hugely popular. Wondering what an equivalent might be. All our block cheeses are natural, with the cheapest and biggest seller being strong cheddar. AKA, mousetrap.
Hi Emmy. I was wondering if you included the filling of the Oreo cookies when making your crumbs for the crust. If so, I would suggest that you remove the filling BEFORE making your crust. I’m wondering if that might explain the “bleeding” of butter during the baking process. Just a thought. Oreo cookie crumbs are sold in boxes at the supermarket. I don’t think the boxes include the filling. 😜 Just sayin’.
VELVEETA= fish bait! And VELVEETA is so freaking expensive. I think I will stick to cream cheese.
It’s a molten cheesecake! 😂
Grew up on Velveeta. Use it to this day as an add in for many cheese recipes. No complaints, only compliments. Do you think more eggs would have firmed it up? Love, love, love your channel.
I remember Paula Deen making something like this years ago on a Christmas special edition of Iron Chef.
Also: "Yummy!" Even though I think this is gross!
Good, ol' Paula. 😆
@@emmymade didn't she have a racism scandal? yikes
BrianC Thank you for mentioning that. We don’t talk about Paula anymore lol
Velveeta + Birth Control + Emmy's Sexual Health History = Always a Weird Combo
i wonder if Velveeta is missing out on a huge market by making a block with the cheese flavor removed? Call it Bakeeta or something. A baking aid. It would remove the hesitation of people to use a "cheese" flavored block for baking. Bet it would be a huge seller during the holidays.
Legend says that if you’re this early Emmy replies 🥺🥺
Waterbath methods are the usual for a cheesecake. And you kept opening up the oven. You aren't supposed to open the oven at all when a cheesecake is in there. It needs constant even steady heat to cook thru. And always use a large cookie sheet when working with springform or pies, smaller cake pans, etc. in the oven. They can overflow and make a mess. Get into that habit cause I have seen you overflow with your oven bakes several times in other vids. Also when opening the oven you can let the heat escape causing about 2-3- minutes or more knocked out of baking time per peek into the oven. Cheesecakes, they will not cook thru or they can develop a pizza leopard spots on top or deflate and sink to the bottom if you open the oven throughout the cooking time. Great job, you could always use it as a cheesecake pudding dessert now. It will still taste good. Great Share!
Just the sound of Emmy's voice and her way with words makes me want to sign up for online birth control even though I had a hysterectomy years ago 😂😂😂 Thanks Emmy for another awesome video and HAPPY early MOTHER'S DAY ❤❤❤
Growing up my grandmother ate soft archway oatmeal cookies and kraft cheese slices, I liked it oddly enough... that’s the taste I imagined here.
My professor used to work with Velveeta vendors. If being a shelf stable cheese doesn't tell you anything about how unnatural it is, maybe the fact that they have to DYE the cheese yellow/orange will. Velveeta cheese starts out clear...then has to be dyed a cheese color. 😳
for some reason I love Velveeta but NOT American cheese. Velveeta tastes more "real"
Blech..thank you for solidifying my disgust of this chemical laden, faux cheese-like product. 😂
I think it would be better with no vanilla and maybe a Ritz cracker crust. Maybe some pimentos for a "pimento cheesecake"
Emmy! You've done it! Years ago we saw a recipe for cherry Velveeta bars that was the butt of many a joke among friends, but we never made it, and the recipe was lost. Of course, I always had said I needed to make it at least once, but never could find the recipe. This Velveeta cheesecake recipe will be a great jumping off place for creating my own recipe for the long lost cherry Velveeta bars. Thanks for brightening my day.
Awesome! Let me know how the recipe testing goes. 😆
Try using dried, reconstituted (i.e. soaked overnight in an equal volume of hot / boiling water) tart (Montmorency) cherries from Costco (Kirkland brand) for your cherries there. They are delish!
I add sour cream to my Velveeta based queso to keep it from resolidifying after it cools. I wonder if that is why it didn't set in the middle? Just a thought!
Okay,so this is real..lol
I just started my channel up, and this mgt be a great idea to replicate,taggn u of course,...yummerss,I think..lol..
For all those wetting their pants because this has Velveeta in it, believe it or not, different people like different things, so get off your high horse and move on. And for those from outside the U.S., I happen to know that other countries have something very similar to Velveeta.