Pues yo tengo la sensación de que la tarta de La Viña está sobrevalorada, y es que no esta mal, pero sinceramente las he comido mas ricas en varios sitios ni 5km a la redonda
@@aitorotxoto si honestamente hay muchos sitios donde la hacen rica pero es cierto que opinion personal me.gusta que este ligeramente cremosa pero bueno para gustos colores 🙂
@@av8213 I puree a single banana in a food processor and add it to the batter before baking. They all taste good but the plain vanilla always comes out the best for some reason.
sencillamente espectácular la elaboración el resultado de las tortas y su hermoso empaque !!!! mil felicidades saludos desde bogotá colombia !!!! hasta la próxima emisión mil gracias por compartirlo con todos nosotros !!!!
My wife and her family is from San Sebastian, where the best basque country Cheescake is make. I have done a lot of them and there are a few tricks I would love to share with you all. - Sprinkle water with your hands around the oven paper that excel the cake mold (it should excel around 10cm). - After the oven, even when it looks undercooked (as long as is not liquid), you have to take it out and leave it at room temperature for 2hours. The cheese will harden to it's fluffy consistency. - If it's too dry, try to put water inside the oven. Usually as much as half the high of the cake mold. - Don't overcomplicate it. Normal Cream cheese you would use for your breakfast is ok. - Use a small cake mold. For a 400g Cream Cheese, around 15cm; for the 1kg a 25cm. Remember, practice makes perfect.
*Un cheesecake nunca se debe sacar de golpe del horno, se entre abre la puerta unos 5 cm y se deja reposar de 15 a 20 minutos dentro del horno para que vaya saliendo el calor paulatinamente, pasados los 20 minutos ya se puede sacar a temperatura ambiente y dejarlo en el molde hasta que enfríe, se desmolda el cheesecake del molde y pasa a enfriamiento, no se debe sacar de golpe el cheesecake de horno porque pasa lo del vídeo, se hunden de en medio, te lo dice una repostera*
Very clean and precise job from the pastry chef ,as a chef myself I would reduce the baking time few minutes less to get a good consistency not too dry But after all the baking execution was perfect,well done 🙏♥️
정성이 많이 들어간 치즈 케이크 같네요! 그런데 정통 바스크라고 하기엔 차이가 있습니다 ! 바스크식 케이크는 좀 더 크래미하고, 영상 속 치즈 케이크 보단 조금 덜 구워 내야 합니다.바스크식 보단 산 세바스티안에 있는 la viña 라는 레스토랑에서 판매하는 치즈 케이크에 가깝다고 생각합니다. 한국에서 바스크 치즈 케이크가 유행 한걸로 아는데, 많은 분들이 잘 못 알고 계시는 거 같아서 아쉬워요. 저는 바스크 지역 현지에서 일하고 있는 요리사 입니다. 그리고 바스크 지역엔 치즈 케이크 보다 훨씬 맛있는 음식들도 많은데 꼭 한번 소개가 되었으면 좋겠네요.
In the Basque Country we usually just eat the traditional recipe (eggs, cream cheese, cream, sugar and flour). Anyway, I still think the variations look great! However I do think that you overcooked them a little bit. It's supposed to be more creamy inside.
I have much respect for the Basque culture. Thank you for sharing your recipe ❤️ Very hearty people with long standing traditions. I always loved this old 1950ies western movie that showed the Basques trecking across the wild wild west to settle in california to plant their vineyards... I should watch that movie again. With a slice of cheese cake ❤️ Much love to you and yours 😊
@@rikyarroyoify The original recipe is bigger. - 1 kg of cream cheese. - 500 mL of whipping cream ( 35% or above). - 7 L size eggs. - 400 g of sugar. - 1 or 2 spoons of flour. The mixing order is: cheese, eggs, sugar, flour, whipping cream. Then you preheat the oven at 210°C and bake it for 40 minutes. Finally, take it out of the oven and let it rest for a few hours
Ахахах, я тоже удивилась комментариям о чизкейках Они же все почти подгорели... Выглядят не так уж и аппетитно Но главное, видимо, у них - красиво подать (упаковка и тд)
Desde Ecuador un cordial saludos a todos los que conforman este grandioso programa Por favor xq no publican las recetas con subtítulo en castellano les estaré muy agradecida
De verdad, si los tuviera junto a mi les daría el abrazo más fuerte Gracias de corazón x mi petición cumplida, amo a todo ese equipazo de personas tan lindas Hasta pronto
They look like Basque cheese cakes, yes but they are hardly like it from the inside. It's supposed to be fluffy and creamy, not dense. I have been cooking them for years and these are like very compact sponge cakes
You should do it again but use Mary bath method. It's avoid to get too burned. It's like resting all the bowls in top of water and put it in to the oven
ESKERRIK ASKO (Muchas gracias en Euskera/Thank you in basque) por llevar la tarta de la viña a otro nivel aunque yo me quedo con la tradicional. Me encantaría que hicierais una de las tartas que todavía son más típicas de Euskadi y son el pastel vasco y la pantxineta.
es la tarta de queso del restaurant la viña de san sebastian,cuando vas a comer ahi te dan la receta de esa tarta si la quieres,uno de los puntos clave es la coccion
Hay modos diferentes de preparar la base, que es la tarta de queso, pero no entiendo cómo le añade chocolate a la tarta de queso😕. Incluso comerla sola sin ingredientes añadidos, será lo mejor que hayas probado en tu vida, pienso que hacerla de ese modo no debería llevar ingredientes adicionales, como se suele hacer en España dónde se a creado esta delicia.
Это вкуснее, чем творожная запеканка. Стоит раз попробовать, чтобы не писать такие обидности кондитеру)))) а вот слишком румяный цвет меня смутил. Я, когда готовлю чизкейк, то не довожу до такой корки тёмной.
Really? Don't you think that the cakes are burnt? And if they are cheesecakes, where is cheese? I may have omitted the moment when it was added to the batter...🤔
Mejor no aprendas de estos... esa tarta de queso tiene lo mismo de vasca que yo de coreano, se han pasado con la cocción. Busca la tarta de queso de la viña y tamiza la harina para evitar grumos, si consigues el vértice líquido... ese es el buen toque vasco... ahora entiendo a los italianos en los vídeos de pizza...
@@DNSMLT ummm, this People use Pink salt... Basque-style cheesecake needs eggs, sugar, cream cheese, a little cream with 35% fat and a little wheat flour, salt, you can add more things, like a little blue cheese, to have a cheese or blueberry flavor punch for contrast... It usually has a base made with crushed biscuit and melted butter. The important point is that when cutting the vertex half liquid remains, if this fails, it is a traditional american style
No se parece a la famosa tarta de La Viña de San Sebastián. Os dejo una receta sencilla para que la hagáis en casa: Precalentar el horno a 210 grados con calor arriba y abajo, sin ventilador. Mezclar 400 g de azúcar con 410 g de huevo (unos 7 huevos). Añadir 200 g de nata para montar (35% de materia grasa), 1 kg de queso crema y 1 cucharada (de las de comer sopa) de harina de trigo, mezclar todo bien. En un recipiente desmontable de 25 cm de diámetro ponemos papel de horno, si lo mojamos previamente es más fácil adaptarlo al recipiente, cubriendo fondo y paredes, echamos la mezcla y horneamos durante unos 40 minutos. Pinchamos en el centro para comprobar si está cuajado, pero no demasiado. Este pastel queda algo tembloroso al moverlo. Dejar enfriar totalmente antes de desmoldar. No lleva chocolate, ni fresa, ni té Macha, eso ya es cosa de los coreanos
It should be cooked less and no raspberries are traditionally used in the Basque burnt cheesecake. That's a Northern European thing. The main flavour should be cheese.
Se ve delicioso 🤤 aunque este pastel parece más un new york, que un vasco... Pues está demasiado cocido. El cheescake vasco es "liquido" por así decirlo 😅 no sé como explicarlo... Diferente consistencia.
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I respect the precision, patience, no need for any distractions, hardly any wasted product, nicely done
Wish you have a wonderful day for all of you who watching these amazing video. Greeting from 🇺🇲🇺🇲
As a Spanish from Spain that cake is over cooked. It is completely dry: it should be fluid with liquid interior
Exactly 👍👍 Finally I find the one who knows that cheesecake basque should be fluid inside not dry
%100
Mencede fazla pişmiş.
True, I bought one yesterday and is not dry at all
中身液体とか、すごい美味しそう。
This is absolutely one of my favorite desserts!
Я смотрю с большим удовольствием эти видео и одновременно читаю комментарии и заметила что здесь все кондитеры собрались... Легче всего критиковать...
I just randomly found his channel in my recommendation now i'm obsessed with his videos he's so freaking talented.♥️🍡💗💗💕🍨🍨🥰🥰💖🍧🍭💘🥳🎡🎂💞
Yo que vengo de España esa tarta no le quito mérito pero esta muy cocinada la auténtica que es del restaurante la Viña es muy cremosa
Pues yo tengo la sensación de que la tarta de La Viña está sobrevalorada, y es que no esta mal, pero sinceramente las he comido mas ricas en varios sitios ni 5km a la redonda
@@aitorotxoto si honestamente hay muchos sitios donde la hacen rica pero es cierto que opinion personal me.gusta que este ligeramente cremosa pero bueno para gustos colores 🙂
Que queso lleva?
@@axelivancolombo7934Queso crema por ejemplo Filadelfia yo en mi caso le añado ese y mascarpone le da un buen toque
Si. Esta está muy seca y un poco quemada xd
I should be asleep rn... but I can't stop watching These videos
I make this for myself all the time. I do plain vanilla, a banana cinnamon, chocolate, and a peanut butter version. They all are super yummy.
Could you make a Chocolate AND Peanut butter version? Would that even be legal?
@@GhastlyCretin That should work since I use cocoa powder and peanut butter powder when making them..........
how do you incorporate the banana? and which flavour is your favourite? :)
@@av8213 I puree a single banana in a food processor and add it to the batter before baking. They all taste good but the plain vanilla always comes out the best for some reason.
@@michaelmessina5341 cool, thank you ! i'll have to try it some day.
As a spaniard who was born at a very young age in spain, this is how we do it..perfect
재료가 다 비싸서 남는게 많지는 않겠다싶지만 소비자 입장에선 너무 감사하네요ㅎㅎ
jacco nouwen (28-12-1968)
@soep j 지금 식재료값 많이 올랐어요, 재빵에 쓰는 것들은 작년대비 50%이상 오름
그만큼 곱배기로 팔껄요ㅋㅋㅋ
뭐든지 대량으로 조지면 남죠ㅋ.
조그만 매장에서 수제로 하면 인건비+생산량이 한정되서
sencillamente espectácular la elaboración el resultado de las tortas y su hermoso empaque !!!! mil felicidades saludos desde bogotá colombia !!!! hasta la próxima emisión mil gracias por compartirlo con todos nosotros !!!!
My wife and her family is from San Sebastian, where the best basque country Cheescake is make. I have done a lot of them and there are a few tricks I would love to share with you all.
- Sprinkle water with your hands around the oven paper that excel the cake mold (it should excel around 10cm).
- After the oven, even when it looks undercooked (as long as is not liquid), you have to take it out and leave it at room temperature for 2hours. The cheese will harden to it's fluffy consistency.
- If it's too dry, try to put water inside the oven. Usually as much as half the high of the cake mold.
- Don't overcomplicate it. Normal Cream cheese you would use for your breakfast is ok.
- Use a small cake mold. For a 400g Cream Cheese, around 15cm; for the 1kg a 25cm.
Remember, practice makes perfect.
*Un cheesecake nunca se debe sacar de golpe del horno, se entre abre la puerta unos 5 cm y se deja reposar de 15 a 20 minutos dentro del horno para que vaya saliendo el calor paulatinamente, pasados los 20 minutos ya se puede sacar a temperatura ambiente y dejarlo en el molde hasta que enfríe, se desmolda el cheesecake del molde y pasa a enfriamiento, no se debe sacar de golpe el cheesecake de horno porque pasa lo del vídeo, se hunden de en medio, te lo dice una repostera*
thanks for your sharing
ممكن الطريقه عربي
حقيك الله يسعدك
please can you give me the ingredients
Eu amo assistir esses vídeos. São como terapia para mim.
YO AMO EXPERIMENTAR 😋 Y PROBAR. ☘️☕👨🍳
Я тоже!
Dar vontade de fazer kkkk pena q n tem legenda dos ingredientes
@@dancor856 جفلابگئ7
@@muna5357 WHERE ARE YOU FROM 🤔???
Es un Artista él pastelero y muy limpio.Y deben de estar muy buenos
So you like burnt food?😱 I don't understand that.
@@edennis8578 Why anyone would burn a cheesecake of all things...
Very clean and precise job from the pastry chef ,as a chef myself I would reduce the baking time few minutes less to get a good consistency not too dry
But after all the baking execution was perfect,well done 🙏♥️
탄줄 알았는데. .
원래 저모습이구나ㅎㅎ
맛있겠당ㅋ
amazing delicious thank you for sharing vidio i like it watch the end sty conected🌹
Deberían dar la
receta, se ven deliciosos
Greatest unintentional ASMR video of all time!
정성이 많이 들어간 치즈 케이크 같네요! 그런데 정통 바스크라고 하기엔 차이가 있습니다 !
바스크식 케이크는 좀 더 크래미하고, 영상 속 치즈 케이크 보단 조금 덜 구워 내야 합니다.바스크식 보단 산 세바스티안에 있는 la viña 라는 레스토랑에서 판매하는 치즈 케이크에 가깝다고 생각합니다. 한국에서 바스크 치즈 케이크가 유행 한걸로 아는데, 많은 분들이 잘 못 알고 계시는 거 같아서 아쉬워요.
저는 바스크 지역 현지에서 일하고 있는 요리사 입니다. 그리고 바스크 지역엔 치즈 케이크 보다 훨씬 맛있는 음식들도 많은데 꼭 한번 소개가 되었으면 좋겠네요.
Thank you. My opinion was not as kind as your words. I am Basque...and this is not what I am accustomed to seeing or eating.
ممكن الطريقه عربي
El vasco no lleva limón ni ningún tipo de frutas ni chocolate así que de vasco no tiene nada ,🤦
النظافه والترتيب والنظام ماشاء الله بس كانه احترقو اخر شي 🥲
I have made this. It’s easy to make, but ridiculously fattening. I make it once a year. Delicious!
@@hwfq34fajw9foiffawdiufhuaiwfhw I make it without berries.
I could really go for one of these now, they look amazing.
I´m Spaniard and I guarantee you that these cheesecakes aren´t Spanish! They don´t know ghow to make them
Yeah as the guy above said that doesn't look like a good basque cheese cake, too dry and burnt.
@@facundosilva2449 In Spain, the center of the cheesecake is often liquid, not too baked
@@CheemstheBoomer Claro, ese está más seco que la mojama como no te pongan un ColaCao no lo bajas
@@facundosilva2449 ah que eres español xD
It look very delicius I remember eating it once and it waz really soft and delicious
No cracks, perfect texture on the inside. 10/10
Over cooked
I think it was burn
@@dillonscott1897 I googled, and it's literally called "Basque Burnt Cheesecake." Why any recipe deliberately burns a cheesecake is beyond me.
Except for the fact it was very burnt and thats gross
Is gone be dry boi
In the Basque Country we usually just eat the traditional recipe (eggs, cream cheese, cream, sugar and flour). Anyway, I still think the variations look great!
However I do think that you overcooked them a little bit. It's supposed to be more creamy inside.
Can you share a recipe? Please 🙏🙏🙏
@@annadubellay1706 600 g de cream cheese
400 g de cream 35% fat
200 g sugar
2g salt
6 eggs
175°\350F
35 min
Le metieron mucho huevo a la proporción, pero bueno, suele quedar cremosa aunque no tiene la gracia del vértice fundido
I have much respect for the Basque culture.
Thank you for sharing your recipe ❤️
Very hearty people with long standing traditions.
I always loved this old 1950ies western movie that showed the Basques trecking across the wild wild west to settle in california to plant their vineyards...
I should watch that movie again.
With a slice of cheese cake ❤️
Much love to you and yours 😊
@@rikyarroyoify The original recipe is bigger.
- 1 kg of cream cheese.
- 500 mL of whipping cream ( 35% or above).
- 7 L size eggs.
- 400 g of sugar.
- 1 or 2 spoons of flour.
The mixing order is: cheese, eggs, sugar, flour, whipping cream.
Then you preheat the oven at 210°C and bake it for 40 minutes.
Finally, take it out of the oven and let it rest for a few hours
А чизкейк то подгорел!!!!! Классные коменты. Ни одного слова по русски. Красота!!!!!
Ахахах, я тоже удивилась комментариям о чизкейках
Они же все почти подгорели... Выглядят не так уж и аппетитно
Но главное, видимо, у них - красиво подать (упаковка и тд)
Горелые значит горечь....в средине тоже не понравились...как забитое сырое тесто
Посыпят пудрой и в путь. Не люблю горелое
С режимами дали маху, на кой хрен 250С? 220С поверю когда 300С это обугливание.
Это такой рецепт, называется сгоревший чизкейк, вкусно, только тут мне тоже не понравился, наши кулинары лучше делают
When I was in Spain I tasted this very lovely different then NY cheese cake for sure I haven’t seen this in years
Супер! Корейцы-- большие эстеты! Понравилась упаковочка и ловкие движения кулинара
This looks so fresh and tasty!
O. M. G. I freaking LOVE cheesecakes!
Desde Ecuador un cordial saludos a todos los que conforman este grandioso programa
Por favor xq no publican las recetas con subtítulo en castellano les estaré muy agradecida
600 g de cream cheese
400 g de cream 35% fat
200 g sugar
2g salt
6 eggs
170°\350F
35 min
Muchas gracias.
No lleva harina?
De verdad, si los tuviera junto a mi les daría el abrazo más fuerte
Gracias de corazón x mi petición cumplida, amo a todo ese equipazo de personas tan lindas
Hasta pronto
😋I've never tasted it before but it looks delicious
끼리 크림치즈 진짜 맛나는데 좋은 재료 쓰시네요
you're killing me with this video. Now...all I'm dreaming is about a cheese cake ...I wish I can try once in my life...great video
Its a good thing you have this video…so you can just make one yourself!
They look like Basque cheese cakes, yes but they are hardly like it from the inside. It's supposed to be fluffy and creamy, not dense. I have been cooking them for years and these are like very compact sponge cakes
You should do it again but use Mary bath method. It's avoid to get too burned. It's like resting all the bowls in top of water and put it in to the oven
Enaaak banget kayaknya tuh kue...
*As another food channel I can truly say that your videos are so enjoyable and entertaining to watch. Deep relaxation is guaranteed!*
Amazing so yummy👏🏻👏🏻👏🏻👏🏻👏🏻👏🏻🙏🙏👍🏻😍🤩
재료욕심이 많은 가게네요 진짜 좋은거만 골라서 쓰네
😍
وهي
유튜브찍을때만요^^
@@우주의신비-w6y 유튜브 찍을때만 재료 좋은거 쓰는게 말이 되냐곸ㅋㅋㅋㅋ
@@우주의신비-w6y 기능장인데 눈속임 하겠어요?
It seems Korean food factories follows the best hygiene standards in the world!🙌👍👏👏
Looks so Yummy. Love cheese cake. Wish they had it in the States. God bless keep up the good cooking.
But we do have it?
@@sensitiivv_ We do. There are bakeries in America that make Basque Burnt Cheesecake and they ship.
It’s really easy to cook at home 🤔
Yummy, , by watching video my saliva keep oozing out
ESKERRIK ASKO (Muchas gracias en Euskera/Thank you in basque) por llevar la tarta de la viña a otro nivel aunque yo me quedo con la tradicional. Me encantaría que hicierais una de las tartas que todavía son más típicas de Euskadi y son el pastel vasco y la pantxineta.
Viva España!
@@antoniogarciaromero2895 spain go home!
@@ib3584 el país Vasco es mi comunidad autónoma de España.
@@antoniogarciaromero2895 spain is different
Really good to see you using the zester the correct way 🇬🇧👍
동물복지 유정란 보고 예전 영상인가 했어요 계란값 올라서 2배 차이나던 가격이 이제는 3배 차이가 나더하구요 영상보니 먹어보고 싶어요!
Eu tambem pensei
ط
Thanks for video,i like to follow this faboulous process of creating masterpiece🎂🧁🍧🍭🍩🎂🧁🍧🍭🍩
ماشاء الله علي النظافة والخبرة
와 이거 진짜 맛날거 같아요ㅜ
чизкейк подгорел
É verdade mesmo!
как то не аппетитно'
helal olsun
مسيرة موفقة يارب 👍👍👍
Oh my lord! That looked nice! Awe-some baking!! So cooooolll!! 😍😍😍😍😍
ياخي شغل مرتب ياخي 🌷💐
amazing work chef i really respect this craftmanship
It looks so yummy 😭
استغفر الله سبحان الله الحمدلله
Nunca comi, mas parece delicioso! Manda um aqui pro Brasil p eu experimentar!
@Repent and believe in Jesus Christ Кто о чем, а вшивый о бане.
새벽에 넋놓고 끝까지 다봤네;;
Çok lezzetli gözüküyor 👏👏🇹🇷
Çok güzel yaptiniz begendim elinize saglik
es la tarta de queso del restaurant la viña de san sebastian,cuando vas a comer ahi te dan la receta de esa tarta si la quieres,uno de los puntos clave es la coccion
Harrigarria da
Y asi debe de verse de quemadita? 🤔
Si es el tostado como la crema catalana
çok güzel oldu başkan eline sağlık 👍👍👍👍, hemen gidip bende yapacın....
Hay modos diferentes de preparar la base, que es la tarta de queso, pero no entiendo cómo le añade chocolate a la tarta de queso😕.
Incluso comerla sola sin ingredientes añadidos, será lo mejor que hayas probado en tu vida, pienso que hacerla de ese modo no debería llevar ingredientes adicionales, como se suele hacer en España dónde se a creado esta delicia.
Chocolate cheesecake is weird to me, too. I wonder how it tastes.
체에 거르는거 진짜 찐이네요.. 안하는데 은근 많던데 여기꺼 먹어보고싶네용 ㅎㅎ
Delicious , I’ve made the original and one other , wrapped in puff pastry with blueberries.
Похоже на творожную запеканку в детском саду 🥰
так и есть только с пафосом - одна упаковка сколько стоит ) это как с крутоном и гренкой ))) крутон может стоить 5 баксов , а гренка нет )))
Подгоревшую запеканку
@@АртемИванов-м9ч такая красивая упаковка а внутри горелая лепёшка 😄
Это вкуснее, чем творожная запеканка. Стоит раз попробовать, чтобы не писать такие обидности кондитеру)))) а вот слишком румяный цвет меня смутил. Я, когда готовлю чизкейк, то не довожу до такой корки тёмной.
@@annavasilieva3374 так нужно вовремя вытаскивать, а то видно сверху сгорел он будет горчить
Ostia soy español y nunca oi de ese postre q bueno
Muito delicioso 😋😋😋😋😋😋😋
cox gozəl hazirlandi super usda belə olur 👏👏👏👏👍👍👍👍👍
Ещё бы комментарии что добавляют. Было бы замечательно.
Super
João tu és uma figura...amo ver os seus vídeos...sucesso pra essa família linda..
This looks amazing!!
That looks very delicious.
Really? Don't you think that the cakes are burnt? And if they are cheesecakes, where is cheese? I may have omitted the moment when it was added to the batter...🤔
@@roberta4628 It was the first thing, and yes, they are burned. For some reason, the recipe says to burn them🤨
@@roberta4628 Cheesecake is made with cream cheese, not cheese. The material is a white block marked "kiri" at the beginning of the video.
나 바스크 치즈케이크에 진짜 미쳐요 ㅜ 맛있겠다 ㅜㅜ
Deberían publicar las recetas en subtítulos 😭 al menos en la cajita de información, muchos queremos aprender
Hay que descifrarla y experimentar 😋
Mejor no aprendas de estos... esa tarta de queso tiene lo mismo de vasca que yo de coreano, se han pasado con la cocción.
Busca la tarta de queso de la viña y tamiza la harina para evitar grumos, si consigues el vértice líquido... ese es el buen toque vasco... ahora entiendo a los italianos en los vídeos de pizza...
@@baryonyxxp esooooooo, al fin alguien lo dice
@@baryonyxxp
Thank you. I did notice the lumps. I'm confused as to what the pink/red powder is. Is it sugar or coloring?
@@DNSMLT ummm, this People use Pink salt...
Basque-style cheesecake needs eggs, sugar, cream cheese, a little cream with 35% fat and a little wheat flour, salt, you can add more things, like a little blue cheese, to have a cheese or blueberry flavor punch for contrast...
It usually has a base made with crushed biscuit and melted butter.
The important point is that when cutting the vertex half liquid remains, if this fails, it is a traditional american style
Nice!
I should visit korea.
군침이 싸아아악 도노
레몬 짤때부터 침고이네ㅋㅋㅋ
Świetna robota z sernikami 👍👍👍
Здравствуйте, на каком языке ваш комментарий?
@@И.М.Х polish
I don't eat sweets or bakery products (at 42 I maintain my weight of 80 with a height of 180), but I watched the video with pleasure :)
재료를 정말 좋은 것만 쓰시네여 멋어보고 싶네요 넘 멀어. ㅜㅜ
Wow incredible
Divino, maravilhoso,, amei ❤️
no tengo ganas
Bravo chef
No se parece a la famosa tarta de La Viña de San Sebastián. Os dejo una receta sencilla para que la hagáis en casa: Precalentar el horno a 210 grados con calor arriba y abajo, sin ventilador. Mezclar 400 g de azúcar con 410 g de huevo (unos 7 huevos). Añadir 200 g de nata para montar (35% de materia grasa), 1 kg de queso crema y 1 cucharada (de las de comer sopa) de harina de trigo, mezclar todo bien. En un recipiente desmontable de 25 cm de diámetro ponemos papel de horno, si lo mojamos previamente es más fácil adaptarlo al recipiente, cubriendo fondo y paredes, echamos la mezcla y horneamos durante unos 40 minutos. Pinchamos en el centro para comprobar si está cuajado, pero no demasiado. Este pastel queda algo tembloroso al moverlo. Dejar enfriar totalmente antes de desmoldar. No lleva chocolate, ni fresa, ni té Macha, eso ya es cosa de los coreanos
روعه ماشاءالله تبارك الرحمن
Que maravilha!!! Parabéns ❤❤❤
Que rico gracias
당장 먹고 싶어요.
А то, что они подгорели и опали - это так и должно быть?..
Yeah they are called Burnt cheesecakes in America
Да
That looks sooooo good …….
와 스댕 들고 틀에 부어넣는거 진짜 잘하신다 ㄷㄷ 잘못 부어서 틀과 틀 사이에 부으면 진짜 킹받을듯
😍😍روووعه
It should be cooked less and no raspberries are traditionally used in the Basque burnt cheesecake. That's a Northern European thing. The main flavour should be cheese.
TBH，this is fast food level cake.
Lindos, parabéns
واضح جدا ان الوصفة لذيذة جدا! كم ارغب في تناول قطعة 😋😋
obrigado pela receita maravilhosa
bacot dek
Где увидели рецепт?
Se ve delicioso 🤤 aunque este pastel parece más un new york, que un vasco... Pues está demasiado cocido. El cheescake vasco es "liquido" por así decirlo 😅 no sé como explicarlo... Diferente consistencia.