Definitely. And that's why Food Network failed years ago. I don't want to see competitions and attention whore hosts. I want to find out how to do great things with ordinary ingredients and have it explained to me in a way I can successfully duplicate it.
@@bethyhernandez5486 the funny thing is that she said she did get offers from "traditional media" after she left BA, which she apparently decided not to accept. I think she feels best having full control over her content, which is one of the main reasons people often decide to have their own YT channel.
@@tati.l. Yeah and I am glad she chose the control route. It was fun seeing her recreate gourmet candy and stuff on BA, but you could tell it really got her stressed out.
@@rahulmooley3298 I bake a lot, it's my stress relief, I've never bought a cookbook in my life because like dude, I have the internet, I have everything at my fingertips! I bought this book for myself from a gift card I got this weekend that was supposed to be a Christmas present because I felt I needed it in my life. I'm super fucking excited to read this cookbook cover the cover.
Her baking on a small kitchen, similar to mine, truly inspires me to bake more. This is way more relatable than all those other videos in industrial kitchens or mcmansion kitchens.
My kitchen is bigger but has 4 doors, a window and an intruding chimney. I only have 2 upper and 2 lower cabinets but only have 4’ of counter space, mostly covered with a microwave and SO’s beloved toaster oven. Yes, I have about 8” total, but even that is minus the stuff he keeps in between. I do the minimum.
@@kathrynwitte3398 not sure if this would work in your space, but I moved my microwave to the top of my (not that big) fridge and it opened up a ton of space.
i love the fact, that they are not editing the difficult parts out just to look "professional", and show all kinds of engineering and gymnastics you would use in real life
@@tawpgk It's a real word. You could have just looked it up in 2 seconds and spared us having to read this half baked comment about privilege. It's not "privilege" to use words correctly.
I've never made cheesecake before, but my wife's birthday is coming up and she loves cheesecake, so I may have to try this recipe out. Wish me luck guys.
I really like how there is the Claire who wrote the book and very precisely tested all of these recipes with the pastry chef expertise. Then there is the Claire we all relate to that makes it work with what she has, not wanting to bust out the finicky equipment, and/or goes with what looks good in the grocery store instead of what is in the recipe.
YES! I have made this recipe 6 times since I got the book. When I saw the recipe used goat cheese, my favorite cheese, I immediately had to do it. THE BEST CHEESECAKE I HAVE EVER EATEN! I topped mine with blueberries and omg, SO GOOD! LOVE YOU CLAIRE!
Just adding a "I Second that" to your comment! Hands down THE BEST! Funny thing is I didn't like cheesecake before this recipe! I had to make it when she describes perfectly the problem with traditional cheesecake! ❤😲ready for a bite
Great video, thank you! I'm going to make this tomorrow. My thought "initially" was that it was too light on cheese, as most recipes call for 3-4 8 oz bricks of cream cheese, or 3 bricks of Philly with one 8 oz package of Goat cheese. But I like what you've done. Suggestion to the water issue: Put your 9 inch Springform pan into a Normal 10 inch pan, and then put that pan into the bath. Alternatively, you can put your 9 inch pan on the middle rack and put a water pan on the bottom rack, as you still get the benefit of the steam. Have a blessed year and keep up the wonderful work! Liked/Subscribed.😮
I love Claire's efforts to reduce her single-use plastics. I also love that she acknowledges that sometimes it's hard not to because it's the best tool for the job or you are trying to jerry rig something. All we can do is our best and reduce as much as we can, when we can.
I love Claire and her recipes soooo much, I just bought her book for my friends birthday. She’s so excited and she showed it to her Mom now her Mom wants to make the recipes. They’re addicted too!!! Basically Claire is real no fluff, all substance, no flash, no fake. Someone everyone can relate to and she makes us believe we can do this.
Tip from a household who makes a TON of cheesecakes, the best way to keep your spring-form pan safe from water is to use a crockpot liner or oven bag. Both are oven safe and keep the water out 100%.
@@KenS1267 Brad's got a family to support, I'm not gonna begrudge him staying with the guaranteed paycheck. NYT and/or Babish should definitely try to grab him though.
@@greenyawgmoth Steady paycheck with racists is not an answer I'll accept. I mean really how is that ever an acceptable answer. Add in the fact he could have gone to Babish or started his own channel and been making money on day one. Also who is the camera person for Claire? Vinnie. Unless Brad had some epic falling out with him he could have also hired him to do his camera work.
I made this on Sunday. It was a birthday "cake" for my wife. It was my first time making a cheesecake and it was so go that I still can't believe I made it. We don't care for goat cheese so I swapped out for 6.5oz of sour cream and 4oz mascarpone for the 10oz goat cheese. Just for others wanting to make this but not a fan of goat. I made a strawberry compote for hers, by request. Anyway this recipe is awesome and I love it. Thanks Claire for this video and showing all the steps.
This showcases some of Claire's kitchen equipment MacGyver skills that we used to see on a certain other program but this is better because she's doing it entirely under her own power. All the ingenuity, all the adorable will-it-work suspense, none of the anything else.
I love how Claire pretty much defined the Law of Diminishing Marginal Utility with her explanation of how she likes the cheesecake less and less as she eats more. As an economics major, my little just sang. ❤❤❤
I've made this cheesecake a few times now, and it is by far the most delicious I've ever had! The goat cheese really pairs nicely, and it's pretty inexpensive at trader joes. I like to boil down some dark cherries for the topping, truly one of my new favorites to make!
literally tomorrow is my birthday and i was trying to find a cheesecake recipe and she literally uploaded this 🥲thank you so much claire! the timing was perfect, i'll make this for me and my friends tomorrow 🥳🥳
I just had to say it myself, she’s the BEST! I don’t mind watching the commercials because she deserves all the success and the ratio of great content to advertisement is skewed way toward quality content. Thank you for all the work you put into these videos, it’s really helped me be a better baker and makes me want to make more desserts from your cookbook with confidence.
Claire: "One of my worst ideas... truly Also Claire: "I'm starting to think this may be something I want to do on all spring form pans... because look at how easy it is to lift out of here." 😂😂
I think the "worst idea" part referred to not using a properly fitting ring an base. But if she never did she would never have discovered the lifting capabilities of twine.
*Note to self: When Claire says something tastes "interesting", that's her throwing shade. **Also note to self: Start saying things are "interesting" when they suck.
You know she's a good pastry chef because I don't even bake and I watch her. I just love her videos. Maybe someday all this knowledge she has imparted on me will be used in a manner in which she will be proud.
I didn't have figs on hand when I made this recipe so I went with mixed berries instead. It was so vibrant and eye catching and paired well with the creamy cheesecake. Love this video!
In spite of (or maybe because of) her vast culinary training and experience, Claire knows how to keep it real by working in a restrictive kitchen with equipment that isn’t perfect, and producing impeccable results that she downplays with self-deprecating humor. Brilliant formula that works because it’s genuine.
I was so sad about the incident that shall not be named because I thought I was gonna miss gourmet makes so much, but it's actually just Claire that i missed. So I LOVE this channel. I would die for Claire from her home kitchen
Just when I was literally watching cheesecake recipes for my friends birthday then Claire comes swooping in saving the day. Love from the Philippines! ❤️
I just love Claire so much! I love that she uses the most basic tools in her videos so that everyone can make it, I love that she offers ways you can make the recipe your own and I just love her attitude and personality. 10/10 Claire, you're my dessert person
I bake a lot more since you started this channel. Your kitchen is so similar to mine, you don't edit the difficult parts, you make everything seem achievable. So thank you
I know I definitely don't enjoy goat cheese in any form so I appreciate Claire making the comment that you should probably like goat cheese to dig the flavor of this cheesecake. Saves me from a time consuming mistake!
I know this is 8 months later, but I only discovered your videos about a month ago. I’ve seen quite a few at this point and you’re now my favorite cheffy person because of the awesome practical advice I’ve picked up from your videos. I’m super excited to try this one… I went through a cheesecake learning phase late last year which ended in frustration. These handy tips give me confidence to try again! Thanks for sharing your knowledge!
Love the calculated authenticity of the lived-in home kitchen. It helps to visually distinguish the feel of this channel from the more polished BA kitchen. Not a criticism. Just acknowledging how well it works.
@@0000tiggy0000 good! Someone made an order from me for 6 cheesecakes so i just finished baking and will deliver them to the person soon lol 😂 Edit: no it’s not Claire’s recipe. I made the orders using mine
Her intro was so relatable and I wasnt expecting it to be 😂 I LOVE clumpy, hard, NY style cheesecake. I've never been a fan of the softer, light cheesecake. What she said though was exactly what I feel when eating all cheesecake. The first bit is heaven, then it gradually gets less and less yummy and by the end I feel kinda sick 😂🤣 Like I said, I'm not usually a fan of softer styles of cheesecake, but I'm willing to try this one just because Claire said it stays yummy for longer 💁♀️🤷♀️🤣
i’ve been watching claire for years and honestly i love these segments more than when she was working, these feel like i’m cooking with with a friend 💗 also she looks so much less stressed 🥺💗
I did this yesterday with blueberries and blackberries instead of raspberries and it came out beautifully. It's delicious. I never thought I could manage to do cheesecake - thank you!
Lol very, very relatable. It's pretty much what I say about parbaking crust and using the water bath. People pay me to make cheesecakes for them, so I'm clearly not making bad ones.
To keep water out of the springform pan, oven bags or slow cooker liners work a treat. They can be a bit ungainly and need a bit of trimming sometimes but I've never had water in my pan since I started using them.
I just made this cheesecake and OMG. GURL. It's so good. I don't think I can ever go back to regular new york cheesecake. The goat cheese gives it such a lovely texture.
Honestly about 90% of the recipes that call for a stand mixer can be done with a hand mixer. Some require a bit of muscle power from yourself when gluten development is involved. I don't have a stand mixer and I have never missed it.
I love that she's so real, even admitting "you have to like goat cheese." I don't like goat cheese and I knew this recipe wasn't for me from the start but I still enjoyed watching, it came out so beautiful. I loved how you could see the juice running down after you cut a piece down. I'd love to try this sans goat cheese, would I just replace it with more cream cheese?
I don't like typical new York cheesecake (assuming the goat cheese is replacing the sour cream in New York style) and most non new York recipes will just call for double cream cheese. If u wanted it to still be a bit lighter tho I'd recommend mixing it a lot and maybe adding a bit more heavy cream. Not a professional baker tho just a home baker so take that as you will
But even if u don't add the extra heavy cream a "normal" recipe still comes out fairly light and smooth and is great if u don't like cheesecake to be quite as sour tasting and for it to be a bit more sweet I hope that helped
Can't wait to try this goat cheese version (my go-to is Tyler Florence's ultimate cheesecake). The water seepage (usually from condensation inside the foil barrier) is why I bake cheesecakes in pyrex dishes that I can just serve from.
did we just see a little peek of G*URMET MAKES!Claire when she did that little springform-plastic-foil-twine contraption??? i love claire and her weird little kitchen thingamajigs!! and i also think cheesecake serves diminishing returns
I'm sure a lot of people watching already know this, but, if you don't have a springform, you can freeze the cheesecake, then run a knife along the edge, then put the bottom over a burner for like 15 seconds. This will soften the butter on in the crust without unfreezing the cheesecake. Then you can invert it into your hand and back onto a plate. It will not damage the cheesecake at all if it was thoroughly frozen.
These videos have literally made me try so many of the recipes from your book! It get me so excited to see if I would actually like them! Otherwise, I would've only tried to make a few recipes that peaked my interest! Keep making these! They're great and informative! I love all the little tips you sprinkle throughout them too! (:
Love making cheesecake and will have to try this one! My biggest tip for a crunchy crust is this genius silicone mold called Easy Bath Cheesecake mold on Amazon. Never have to use foil and worry about water getting in again!
Claire forgot to say that Count Spatula can be used as an eating utensil in her must haves video! Loll I love cheesecake and love Claire so this has got to be one of my favs ❤️ 🇹🇹
For those who want the exact measurements of the graham cracker crumbs, here it is: 6 oz (200g, i think) graham cracker crumbs, the equivalent of 10 sheets of cookies 2 Tbsp raw sugar 1/2 tsp kosher salt 6 Tbsp unsalted butter (3oz / 85g) 1 egg yolk, room temperature P.S.: I don’t have the book, I’m just going off of her specifications in the video.
Spring and summer fruit season is here. What fruit topping are you putting on your goat cheese cake this weekend? Let me know!
Eggs
more cheese
Mixed berry
Cherries 🍒❤️
maybe blueberries
she gives realistic directions for every recipe and she cooks in a kitchen that makes you feel at home so her videos seem so heartfelt & warm❤️
Definitely. And that's why Food Network failed years ago. I don't want to see competitions and attention whore hosts. I want to find out how to do great things with ordinary ingredients and have it explained to me in a way I can successfully duplicate it.
@@500dollarjapanesetoaster8 omg why hasn’t a TV network picked her up yet? But at the same time it would ruin the homieness! 😂
@@bethyhernandez5486 the funny thing is that she said she did get offers from "traditional media" after she left BA, which she apparently decided not to accept. I think she feels best having full control over her content, which is one of the main reasons people often decide to have their own YT channel.
@@tati.l. Yeah and I am glad she chose the control route. It was fun seeing her recreate gourmet candy and stuff on BA, but you could tell it really got her stressed out.
This channel is basically the most successful book advertisement in the history of advertising
I mean I bought the book
@@treason6661 i'm a broke student. never baked. dont have an oven so probably cant make any of these. i still want to buy the book.
@@rahulmooley3298 I bake a lot, it's my stress relief, I've never bought a cookbook in my life because like dude, I have the internet, I have everything at my fingertips! I bought this book for myself from a gift card I got this weekend that was supposed to be a Christmas present because I felt I needed it in my life. I'm super fucking excited to read this cookbook cover the cover.
Right? I've watched like 2 videos and I ordered the book... i don't bake that much, but these videos just make me want to try out the recipes 😍
It's Claire though, she's proven cook book trustworthy
Her baking on a small kitchen, similar to mine, truly inspires me to bake more. This is way more relatable than all those other videos in industrial kitchens or mcmansion kitchens.
This is lowkey disguised Babish slander which I refuse to let slide!
@@OriginalElysian if you feel attacked that's your fault 😝
My kitchen is bigger but has 4 doors, a window and an intruding chimney. I only have 2 upper and 2 lower cabinets but only have 4’ of counter space, mostly covered with a microwave and SO’s beloved toaster oven. Yes, I have about 8” total, but even that is minus the stuff he keeps in between. I do the minimum.
@@kathrynwitte3398 not sure if this would work in your space, but I moved my microwave to the top of my (not that big) fridge and it opened up a ton of space.
This isn't a small kitchen
i love the fact, that they are not editing the difficult parts out just to look "professional", and show all kinds of engineering and gymnastics you would use in real life
yeah, classic vinny move
eating cheese cake with a tiny spatula is just iconic on Claire level
She's eating cheesecake off of Count Spatula. Awesome.
The spatula is the perfect costar.
*laughing in European*
That's "Count Spatula" to you
It was her most used tool in her video about tools
OMG, that enjoyment graphic. 😂You should add one of those in every video, Claire makes the best faces.
Cheesecake enjoyment is how I always explain The Law of Diminishing Returns.
I've never seen someone portray how I feel about New York cheesecake so accurately before
@@somebarf Ditto!
Claire plugging her Vanilla episode in every episode is my new favourite thing
Me, when something is unfavorable: “I don’t like”
Claire, an intellectual: “I dis-prefer”
😂😂
Intellectuals tend not to use made-up words.
That's a Harvard degree privilege to use made up words.
@@tawpgk It's a real word. You could have just looked it up in 2 seconds and spared us having to read this half baked comment about privilege. It's not "privilege" to use words correctly.
@@CantankerousDave Disprefer is a real word. Google is free.
I've never made cheesecake before, but my wife's birthday is coming up and she loves cheesecake, so I may have to try this recipe out. Wish me luck guys.
good luck, you got this!
Good luck! You're going to do great.
good luck! make sure your ingredients are room temp!! it's the most important thing
Good luck
I need an update
the sad toss to the sink & “ we’ll get it later “ is the realest kitchen thing I’ve ever seen 😂😂😂
Yes! I feel so vindicated! 😁
I really like how there is the Claire who wrote the book and very precisely tested all of these recipes with the pastry chef expertise. Then there is the Claire we all relate to that makes it work with what she has, not wanting to bust out the finicky equipment, and/or goes with what looks good in the grocery store instead of what is in the recipe.
Vinny is taking some cues from marvel with all of these post credit scenes.
They give me Breaking Bad vibes, like we're seeing flash-forwards to when Claire has to hide from her enemies out in the country
It'll be really crazy once we see a sneak peek of a guest star in the end tag.
YES! I have made this recipe 6 times since I got the book. When I saw the recipe used goat cheese, my favorite cheese, I immediately had to do it. THE BEST CHEESECAKE I HAVE EVER EATEN! I topped mine with blueberries and omg, SO GOOD! LOVE YOU CLAIRE!
Thank you so much for sharing, so glad you enjoyed it!
Just adding a "I Second that" to your comment! Hands down THE BEST! Funny thing is I didn't like cheesecake before this recipe! I had to make it when she describes perfectly the problem with traditional cheesecake! ❤😲ready for a bite
Great video, thank you!
I'm going to make this tomorrow. My thought "initially" was that it was too light on cheese, as most recipes call for 3-4 8 oz bricks of cream cheese, or 3 bricks of Philly with one 8 oz package of Goat cheese.
But I like what you've done.
Suggestion to the water issue: Put your 9 inch Springform pan into a Normal 10 inch pan, and then put that pan into the bath.
Alternatively, you can put your 9 inch pan on the middle rack and put a water pan on the bottom rack, as you still get the benefit of the steam.
Have a blessed year and keep up the wonderful work!
Liked/Subscribed.😮
I love Claire's efforts to reduce her single-use plastics. I also love that she acknowledges that sometimes it's hard not to because it's the best tool for the job or you are trying to jerry rig something. All we can do is our best and reduce as much as we can, when we can.
...as she heaves up a KILOMETRE roll of plastic wrap onto the counter.
15:33 "I don't know, they're always like putting raspberries on stuff" cracked me up.
claire suffering this whole video because of the mismatched springform pan is me at all times
I love Claire and her recipes soooo much, I just bought her book for my friends birthday. She’s so excited and she showed it to her Mom now her Mom wants to make the recipes. They’re addicted too!!! Basically Claire is real no fluff, all substance, no flash, no fake. Someone everyone can relate to and she makes us believe we can do this.
The joy I felt from the egg face is....immeasurable
Tip from a household who makes a TON of cheesecakes, the best way to keep your spring-form pan safe from water is to use a crockpot liner or oven bag. Both are oven safe and keep the water out 100%.
Cheesecake - one of my favorite desserts ever! So happy to see this recipe on the channel!
I'm laughing so hard over the egg being scared of being killed with the rolling pin. Cutest thing ever! Always here for the wholesomeness.
The Cottagecore Claire teasers are driving me wild. What is it!!! When is it coming!!! This channel really knows the content that will excite me.
My biggest hope it's that she's with Brad somewhere 😂
@@hannahcollins1816 No. Brad is so done. He stayed at that racist hell hole that will not be named.
@@KenS1267 Her brother-in-law, Nick is WAY better than Brad!
@@KenS1267 Brad's got a family to support, I'm not gonna begrudge him staying with the guaranteed paycheck. NYT and/or Babish should definitely try to grab him though.
@@greenyawgmoth Steady paycheck with racists is not an answer I'll accept. I mean really how is that ever an acceptable answer.
Add in the fact he could have gone to Babish or started his own channel and been making money on day one. Also who is the camera person for Claire? Vinnie. Unless Brad had some epic falling out with him he could have also hired him to do his camera work.
I made this on Sunday. It was a birthday "cake" for my wife. It was my first time making a cheesecake and it was so go that I still can't believe I made it.
We don't care for goat cheese so I swapped out for 6.5oz of sour cream and 4oz mascarpone for the 10oz goat cheese. Just for others wanting to make this but not a fan of goat. I made a strawberry compote for hers, by request.
Anyway this recipe is awesome and I love it. Thanks Claire for this video and showing all the steps.
This showcases some of Claire's kitchen equipment MacGyver skills that we used to see on a certain other program but this is better because she's doing it entirely under her own power. All the ingenuity, all the adorable will-it-work suspense, none of the anything else.
I love how Claire pretty much defined the Law of Diminishing Marginal Utility with her explanation of how she likes the cheesecake less and less as she eats more. As an economics major, my little just sang. ❤❤❤
Since the hunger diminishes with each bite, the utility also goes down 😂
I've made this cheesecake a few times now, and it is by far the most delicious I've ever had! The goat cheese really pairs nicely, and it's pretty inexpensive at trader joes. I like to boil down some dark cherries for the topping, truly one of my new favorites to make!
Finally the number 1 recipe I care about the most. Thanks Claire! Love from Germany!
I am currently studying for finals and Claire´s videos save my days. Thank you so much for making this hard time more enjoyable
literally tomorrow is my birthday and i was trying to find a cheesecake recipe and she literally uploaded this 🥲thank you so much claire! the timing was perfect, i'll make this for me and my friends tomorrow 🥳🥳
Happy Birthday!
@@CSaffitz thank you claire! just tried the batter and it’s so good i’m v excited 🥰🥰
I just had to say it myself, she’s the BEST! I don’t mind watching the commercials because she deserves all the success and the ratio of great content to advertisement is skewed way toward quality content. Thank you for all the work you put into these videos, it’s really helped me be a better baker and makes me want to make more desserts from your cookbook with confidence.
Claire: "One of my worst ideas... truly
Also Claire: "I'm starting to think this may be something I want to do on all spring form pans... because look at how easy it is to lift out of here."
😂😂
I think the "worst idea" part referred to not using a properly fitting ring an base. But if she never did she would never have discovered the lifting capabilities of twine.
Claire: "I like to crush the raspberries to release the..."
My brain: "...allicin."
It's like a two-part epoxy.
Don't top the cheesecake with garlic
@@Pirochiro Actually, garlic honey on a smoked cheesecake would be really good.
"The allicin is what's really really good for you. At least in my mind."
The tension when Claire is putting the cheesecake in the water bath is unreal. Loved it tho
*Note to self: When Claire says something tastes "interesting", that's her throwing shade.
**Also note to self: Start saying things are "interesting" when they suck.
I usually say something is interesting when I don't like it but my friends do and I have to be diplomatic lmao
@@AllegraVivace lol another note to self!
That's interesting... 😉
Finally someone who understands the importance of a thick crust!
You know she's a good pastry chef because I don't even bake and I watch her. I just love her videos. Maybe someday all this knowledge she has imparted on me will be used in a manner in which she will be proud.
That little added face on the egg when Claire was beating the cookies was so cute!
I didn't have figs on hand when I made this recipe so I went with mixed berries instead. It was so vibrant and eye catching and paired well with the creamy cheesecake. Love this video!
In spite of (or maybe because of) her vast culinary training and experience, Claire knows how to keep it real by working in a restrictive kitchen with equipment that isn’t perfect, and producing impeccable results that she downplays with self-deprecating humor. Brilliant formula that works because it’s genuine.
I was so sad about the incident that shall not be named because I thought I was gonna miss gourmet makes so much, but it's actually just Claire that i missed. So I LOVE this channel. I would die for Claire from her home kitchen
Just when I was literally watching cheesecake recipes for my friends birthday then Claire comes swooping in saving the day. Love from the Philippines! ❤️
I wonder just how many videos of the recipes we’re gonna get. Absolutely loving it
I just love Claire so much! I love that she uses the most basic tools in her videos so that everyone can make it, I love that she offers ways you can make the recipe your own and I just love her attitude and personality. 10/10 Claire, you're my dessert person
I bake a lot more since you started this channel. Your kitchen is so similar to mine, you don't edit the difficult parts, you make everything seem achievable. So thank you
I know I definitely don't enjoy goat cheese in any form so I appreciate Claire making the comment that you should probably like goat cheese to dig the flavor of this cheesecake. Saves me from a time consuming mistake!
The transition music between scenes is perhaps the best thing I have ever witnessed in any youtube video. I can't stop laughing!
I know this is 8 months later, but I only discovered your videos about a month ago. I’ve seen quite a few at this point and you’re now my favorite cheffy person because of the awesome practical advice I’ve picked up from your videos. I’m super excited to try this one… I went through a cheesecake learning phase late last year which ended in frustration. These handy tips give me confidence to try again! Thanks for sharing your knowledge!
2:25 the music choice here KILLED me
This episode reminded me why I loved pastry chef tries: Claire’s ingenuity. It’s amazing entertainment. Claire I’m such a fan 💛
OMG! Cheesecake!!! My grandmother used to make this for me all the time as a kid. LOVE IT!
Love the calculated authenticity of the lived-in home kitchen. It helps to visually distinguish the feel of this channel from the more polished BA kitchen. Not a criticism. Just acknowledging how well it works.
Not lying... im literally prepping my two tins to make cheesecake rn... this is freaky 🤣🤣
How did it turn out?
@@0000tiggy0000 good! Someone made an order from me for 6 cheesecakes so i just finished baking and will deliver them to the person soon lol 😂
Edit: no it’s not Claire’s recipe. I made the orders using mine
How did i not find this channel til now. So much to catch up on! Love it
Her intro was so relatable and I wasnt expecting it to be 😂 I LOVE clumpy, hard, NY style cheesecake. I've never been a fan of the softer, light cheesecake. What she said though was exactly what I feel when eating all cheesecake. The first bit is heaven, then it gradually gets less and less yummy and by the end I feel kinda sick 😂🤣 Like I said, I'm not usually a fan of softer styles of cheesecake, but I'm willing to try this one just because Claire said it stays yummy for longer 💁♀️🤷♀️🤣
i’ve been watching claire for years and honestly i love these segments more than when she was working, these feel like i’m cooking with with a friend 💗 also she looks so much less stressed 🥺💗
11:41 - the biggest difference between this and Bon Appetit - when Claire says to cut this part out, they actually cut it out
I did this yesterday with blueberries and blackberries instead of raspberries and it came out beautifully. It's delicious. I never thought I could manage to do cheesecake - thank you!
"There's a lot of arguments for using this technique although I just... don't" lol this is very relatable
Lol very, very relatable. It's pretty much what I say about parbaking crust and using the water bath. People pay me to make cheesecakes for them, so I'm clearly not making bad ones.
Dear Claire,
Thank you for existing, everytime I go through your content it inspires me to keep going no matter even when we come across hurdles.
I just have to know if Clare's cat has ever ACTUALLY stuck its paw into her stand mixer or if this is just creative license.
Oh, you can bet they definitely indeed did stick their lil paw in there once or a dozen times 😄
I wonder if Felix is okay, I haven't seen him in the past few episodes! He's so cute with his lil moustache
To keep water out of the springform pan, oven bags or slow cooker liners work a treat. They can be a bit ungainly and need a bit of trimming sometimes but I've never had water in my pan since I started using them.
Yum! I may just switch plans and make this for my daughter's birthday this weekend. She loves cheesecake with berries!
I love seeing Claire in NYT Cooking channel too
The Claire diagram in the beginning is so pure
This whole series is amazing, a genius idea to have Claire make all her recipes from her book
At 3:03 the egg face... classic, editor. I see you. Classic
I just made this cheesecake and OMG. GURL. It's so good. I don't think I can ever go back to regular new york cheesecake. The goat cheese gives it such a lovely texture.
I noticed the egg with expressions during the cracker-breaking part! Its like where's waldo! :P
I like that she didnt use that many gadgets in this vid
Honestly about 90% of the recipes that call for a stand mixer can be done with a hand mixer. Some require a bit of muscle power from yourself when gluten development is involved. I don't have a stand mixer and I have never missed it.
I need to see claires earring collection. She always has the most interesting earrings.
she also has an impressive clog collection, I wouldn't mind seeing either of those!
Thank you, Claire, for saving my Thursday!!! After long, difficult working day full of meetings I can sit and relax
These videos make my Thursdays 10x better 😊🧡
OMGOSH! I can’t take it anymore and have to go out and find your books!! These videos are amazing and I absolutely LOVE how ‘real’ you are.
11:40 "you seriously don't have to film this"
me: wow look at them actually respecting when claire says not to film her
also me: okay but i wanna see
That cheesecake looks beautiful with the vibrant raspberries on top. Also that X/Y axis at the start is *chef's kiss*.
I love that she's so real, even admitting "you have to like goat cheese." I don't like goat cheese and I knew this recipe wasn't for me from the start but I still enjoyed watching, it came out so beautiful. I loved how you could see the juice running down after you cut a piece down. I'd love to try this sans goat cheese, would I just replace it with more cream cheese?
Same same! I was wondering that too maybe Mascapone? @claire saffitz x dessert person help!
I don't like typical new York cheesecake (assuming the goat cheese is replacing the sour cream in New York style) and most non new York recipes will just call for double cream cheese. If u wanted it to still be a bit lighter tho I'd recommend mixing it a lot and maybe adding a bit more heavy cream.
Not a professional baker tho just a home baker so take that as you will
But even if u don't add the extra heavy cream a "normal" recipe still comes out fairly light and smooth and is great if u don't like cheesecake to be quite as sour tasting and for it to be a bit more sweet
I hope that helped
I've done this (well, very close to this) and just used mascarpone. Now I'm intrigued to try it out with 50% goat cheese!
Can't wait to try this goat cheese version (my go-to is Tyler Florence's ultimate cheesecake). The water seepage (usually from condensation inside the foil barrier) is why I bake cheesecakes in pyrex dishes that I can just serve from.
You really do share such great knowledge about food. You inspire me .Thank you Claire for all these recipes ❤️
I was wondering where Claire went off too. Glad to have found you again!
did we just see a little peek of G*URMET MAKES!Claire when she did that little springform-plastic-foil-twine contraption??? i love claire and her weird little kitchen thingamajigs!! and i also think cheesecake serves diminishing returns
Can't wait to try this, looks amazing! Also, love the cat-eye makeup ;)
I enjoy that she eats the cheesecake with her offset spatula.
Ahem, that’s Count Spatula
I'm sure a lot of people watching already know this, but, if you don't have a springform, you can freeze the cheesecake, then run a knife along the edge, then put the bottom over a burner for like 15 seconds. This will soften the butter on in the crust without unfreezing the cheesecake. Then you can invert it into your hand and back onto a plate. It will not damage the cheesecake at all if it was thoroughly frozen.
"Goat should have def been in the title because it's super unique. I can't wait to try this!!
this looks SO good and I'm so fasciated by the goat cheese aspect
Just Claire being chaotically perfect.
Also New York cheesecake is the only cheesecake
These videos have literally made me try so many of the recipes from your book! It get me so excited to see if I would actually like them! Otherwise, I would've only tried to make a few recipes that peaked my interest! Keep making these! They're great and informative! I love all the little tips you sprinkle throughout them too! (:
That improvising with weird stuff really brings back memories.
In a world of chaos, these videos make me feel so calm. Thank you, Claire.
Claire: struggles to balance pan to get into oven
also Claire: eats tiny slice of cheesecake on an offset spatula without hesitation
Love making cheesecake and will have to try this one! My biggest tip for a crunchy crust is this genius silicone mold called Easy Bath Cheesecake mold on Amazon. Never have to use foil and worry about water getting in again!
Claire forgot to say that Count Spatula can be used as an eating utensil in her must haves video! Loll I love cheesecake and love Claire so this has got to be one of my favs ❤️ 🇹🇹
For those who want the exact measurements of the graham cracker crumbs, here it is:
6 oz (200g, i think) graham cracker crumbs, the equivalent of 10 sheets of cookies
2 Tbsp raw sugar
1/2 tsp kosher salt
6 Tbsp unsalted butter (3oz / 85g)
1 egg yolk, room temperature
P.S.: I don’t have the book, I’m just going off of her specifications in the video.
I love how Claire keep pointing to the corner when she talks about the "vanilla episode"... but the editor didn't put the link there hahaha
Wow super nice sharing dear
Claire was especially lovely today. Between her hair and that PERFECT eyeliner, she was prettier than that cheesecake!
I love watching your videos! So glad I found you again Claire, thank you for your knowledge and passion for baking/cooking. Have a great day.
Dreaming of this with lightly poached pears and a drizzle of honey to top...
I don't even cook, but here I am watching this as soon as it is available. I love Claire so much, thank you for these!