best baking inspiration, she does recipes, how they should actually be done, with suggestions, substitutes & variations unlike today’s food content creators.
This is also my favorite cheesecake. Best (in my opinion) cooked less (so the center is softer almost but not actually runny and served just barely warm never having been refrigerated. I leave the vanilla out of the cake batter (but I do include the lemon zest.) This preserves the cheescake flavor unadultered. Then - although it is admittedly fuilding the lily, I serve it topped with unsweetened whipped cream to which the vanilla or a little sherry has been added with, perhaps, a small amount of macerated fresh fruit, such as raspberries or fresh apricots. It is also delicious refrigerated, although the texture firms up quite considerably and the taste is almost a different cake. When serving it cold, I drizzle it with a warm bittersweet chocolate sauce, perhaps flavored with a little orange liqueur, such as Cointreau.
When I saw that you have made a Basque Cheesecake, I was about to die😁 as I couldn't believe that you made it! I recently commented you to upload this cake recipe 🤩 thanks for accepting my request. Will surely try 🙂
I love the soft mousse like texture as well, Stephanie. I'll be making this delightful cheesecake on Saturday. I hope it turns out as good as yours. Thanks for another wonderful recipe.
I’ve been wanting to try my hand at this type of cheesecake & now you’ve given us a wonderful recipe. I already feel more confident to try, knowing it’s from you & seeing it made 🥰
I love that this cheesecake doesn’t have a graham cracker or the other kind of cookie crust. I like the texture better and I just feel like it’s a little healthier if That’s a thing with cheesecake. I just want to eat the cheesecake not a cookie with it.
Stephanie you are the best! It’s like you read my mind I just bought cream cheese hoping to make a cheese cake this week and I will definitely be using this recipe because your recipes never fail 💕
Oh wow I have always wanted to try to make one of these cheesecakes. I’m surprised that you don’t have to beat the cream cheese to soften it first before adding the rest of the ingredients. It looks lovely 😍
I had grown up with the "no bake cheesecake" standard (delicious, mind) and I dated this boy who's family were more sophisticated. I was at his home for dinner, and his mom asked me if I liked cheesecake. I said, I sure do! She served a Basque cheesecake and I didn't know what to do. Perhaps they served the cherry pie filling on the side? LOL. Anyway, I thought the dark top was chocolate...and was rather disappointed that it was not. By the second bite I was hooked! Years later I still have never met a cheesecake I didn't like. Thanks Stephanie, I will put this in my arsenal in the event I need to impress.
I made this for our Canadian Thanksgiving which we celebrated yesterday. It turned out perfect including the baking part which is always my biggest fear but 45 minutes was exactly right . Thank you so much for this classic recipe.
My very favorite kind of cheesecake! So delicious and elegant. Thanks for the recipe! What I love about basque cheesecakes is how forgiving the recipe is.
I made this one 2 days ago to take to a friend's party. Wow, it was very very good and an instant success! All of my kudos for your recipes, I haven't done any recipe that haven't worked or that was not good ❤
First time I've seen or heard of this type cheesecake (I don't get out much 😂!) but it looks wonderful! I bake New York-style cheese cakes but this sounds better. I really don't like graham cracker crusts so I found a cookbook with a flour-based crust and like it much better. NO crust and soft interior and warm sounds perfect! When I bake one, I'm really bad about pinching off the edge while it is still warm and eating it----hey, when it's just for me I can do that! 😄 If I'm giving it to someone, I don't pinch! Blessings to all!!
I have tried over the years tio obtain this recipe without success, until now,. i have been consuming this product and alway eager to do my own. Toda rabah, now that's possible. Its unlikely you will find this " Kind of cheese cake" anywhere except in the Jewish community...
I always make the cheesecake with French / German quark and cheese 500 grams each, makes it less “fat” and rich, more fluffy and I only take 150 grams of sugar
No lists of lots and lots of ingredients that require special purchasing and then get forgotten about. I love the tips and the practical advice - so reassuring - "it'll be ok - don't worry about it!" This will be my next bake - looks delicious. Thank you 🥰
Made the cake and although it was delicious I did not manage to get that nice caramelized crust. Suspect my 10" pan is the problem. Saw your website says if using a pan that will make batter shallower to raise oven temp and shorten baking time. I was afraid to raise the temp too much bc it's already high temp for a cake. What time/temp do you recommend for a 10" pan or would you recommend just get a 9" pan? Thanks!
It could be your oven temperature was too low. Or if the batter wasn’t high enough in the pan, then the pan will shield the top of the cake from the heat of the oven. You could place the cake under the broiler, or use a butane torch to brown the top of the cake.
I'm gonna give you a huge task this late fall - early winter. As Europe is preparing for a winter without having the liberty to use their electric/gas oven, you have to come up with a list of Thanksgiving and Christmas goodies without an oven. Its unusual but it's a challenge worthy of you. So take it out, make a wood fired cake, or cake on sand or salt. Show them we don't bow down, show them we can't be beaten.
Hello Mam,love the way you do this Basque Cheese Cake..its awesome n drooling..i want to ask if a make a small one like 1/3 of the recipe,what heat temperature should i set and bake for how long please... Thank you so.much of your wonderful teaching..God bless you..
Baked it last nite and kept it in the fridge overnite. Feasting on one slice right now (its morning Down Under); rustic looking, top is brownly crusted, the centre is nice and gooey (not runny). So lovely! Definitely my fav recipe. Thk you so much❤.
I like to uses greek yogurt instead heavy whipping cream, maybe I only saved a few calories but it tastes delicious... I want to try this recipe and see if there's any difference in flavor. This recipe looks delicious 👌
I have a social gathering in a few days and I have been looking for the past few days for a basque cheesecake recipe and did not find anyone that I liked. I decided I will just do any cake from joyofbaking.com because it's my trusted website and I've done so many with great success! you can't imagine my happiness when I noticed you have a basque cheesecake recipe. I go through the ingredients and YES, this would be amazing. Time to go baking now!
I have tried your New York chees cake before and today I tried this cheesecake recipe and came out beautifully thank you for sharing your wonderful recipe with us.
Beautiful cheesecake glad when I went shopping before I watched this that I bought stuff to make a cheesecake or I would be back at the store getting supplies. Left a comment earlier but for some reason it does not show up, has happened to me 3 times this week, so I come back and leave another one, you really looked like you are enjoying that, have made several basque cheesecakes over the years and they are good.
This is an amazing cheese cake, I can’t wait till I try it. Last week I made your fruit tart recipe and it was fabulous. I wish I knew how to send ou TH picture of it. Thank you so much for your wonderful recipes.
Ma am I am from Pakistan, I just love your recipes. I recently I have started my own channel,plz watch my recipes, and comment in comments section, how do you find that? Thanks ma am
I’m hooked on your video recipes and so far not one has failed (knock on wood) because of your detailed instructions. I have a request for you …do you have a recipe for a Caribbean coconut bread which is very firm and with a layer of coconut throughout the middle of the bread? Thanks
Yes, you are right about the runny side of the cheesecake. I went to Bilbao, Spain (in the Basque region, north of Spain) I ordered this cheesecake and is a little bit on the runny side, but they served it with digestive and other types of cookies so you can dip them in the cheesecake. Let me tell you something, when you put the first bite in your mouth you go to heaven and come back. This is by far my favorite cheesecake (and I love my New York cheesecake. Thank you for sharing.
Thanks for helping me get the parchment paper off of the bottom of the pan.I have made my third one yesterday. What I did this time I put the bottom of the pan with the cheesecake on it on a dinner plate . I put the cheesecake in the refrigerator overnight. Next day took the cheesecake out put another dinner plate on top of it and turned it over. I was able to get the paper off the bottom.Put the plate on the bottom turned it over and had the top of the cake . The cheesecake was perfect. Thank you so much for your help .
Beautiful cheesecake, have made several Basque cheesecakes for a long time, my favorite is one I came up with that is similar to a Basque and a New York one, I get the both of best cheesecakes, I start it in a high heat and then reduce a lot, and I get that graham crust that I do enjoy. I agree needs the lemon. Beautiful instructions as always. And guess what I just got done shopping and planned on cheesecake as dessert this weekend, good thing after watching this.
I've only made New York-style cheesecake before and I didn't expect to enjoy this one as much as I did! It was delicious, but I definitely prefer it chilled.
I think you have baked it perfectly. Any more jiggly would probably deflate it and reduce the height. Thank you , this is a must try now for me. Have you used Philly cheese packs or some other brand ?
an easy way to speed up the cheese warming process (if you don't want to wait 2 hours for it to come down on its own) is to just dip the whole closed foil packet into warm water for about 5-10 minutes. I've been wanting to make a basque cheesecake for a while so seeing you make this is like a message that i should go ahead and get to it
This sounds great. I too have loved the New York style. Made it a lot. But i would love to try this one too. Thank you so much for this. Sure would love to make everything you have on your program.
I like my basque cheesecake to be soft and fluffy, but not gooey. Cheesecake Factory has an excellent one. I think this is a sign for me to try it at home!
Thank you for showing us this recipe. This is something I've wanted to make and now I can. Thanks also for 'having another little bite and 'taking one for the team' 😜
I think I had this as a child and have been looking for it ever since. I finally found it and didn't know what it was called. Thank you for showing us in detail how its done. I always enjoy your channel. I'm a senior too.
I made this today, it was delicious. But mine fell as it cooled. How do you get it to stay risen? Also, I had a hard time getting it out of the pan with the parchment paper. Can you tell me what the purpose of the parchment paper is, seems like it just made it difficult.
The parchment paper prevents leaking and keeps the batter from spilling over the top of the pan. It also creates the rough, crinkly and uneven sides that make a classic Basque cheesecake. Make sure to mix the ingredients on low speed as you don’t want to incorporate air into the batter. Because that can cause the batter to rise during baking and then sink during cooling.
![BASQUE BURNT CHEESECAKE RECIPE [ Zero fail ] | CHU's Life](/img/1.gif)
The very BEST cheesecake..in my opinion. I love the caramelised top and I can NEVER have a small piece.😁😁. Yours is absolutely perfect👌👌👌
I agree!
best baking inspiration, she does recipes, how they should actually be done, with suggestions, substitutes & variations unlike today’s food content creators.
As basque, thank you for this visibility of our pastry. You can see many other delicious specialties of our gastronomy.
This recipe is a home run! I made it this morning and OMG! So easy to make and so good….
This is also my favorite cheesecake. Best (in my opinion) cooked less (so the center is softer almost but not actually runny and served just barely warm never having been refrigerated. I leave the vanilla out of the cake batter (but I do include the lemon zest.) This preserves the cheescake flavor unadultered. Then - although it is admittedly fuilding the lily, I serve it topped with unsweetened whipped cream to which the vanilla or a little sherry has been added with, perhaps, a small amount of macerated fresh fruit, such as raspberries or fresh apricots. It is also delicious refrigerated, although the texture firms up quite considerably and the taste is almost a different cake. When serving it cold, I drizzle it with a warm bittersweet chocolate sauce, perhaps flavored with a little orange liqueur, such as Cointreau.
When I saw that you have made a Basque Cheesecake, I was about to die😁 as I couldn't believe that you made it! I recently commented you to upload this cake recipe 🤩 thanks for accepting my request.
Will surely try 🙂
I’m not a cheesecake person but I’am gonna give it one more try cause this looks absolutely yummy😋
Wow, this looks so beautiful. The contrast of the top with the inside of the cheesecake looks perfect.
💗
I love the soft mousse like texture as well, Stephanie. I'll be making this delightful cheesecake on Saturday. I hope it turns out as good as yours. Thanks for another wonderful recipe.
I’ve been wanting to try my hand at this type of cheesecake & now you’ve given us a wonderful recipe. I already feel more confident to try, knowing it’s from you & seeing it made 🥰
I love that this cheesecake doesn’t have a graham cracker or the other kind of cookie crust. I like the texture better and I just feel like it’s a little healthier if That’s a thing with cheesecake. I just want to eat the cheesecake not a cookie with it.
Stephanie you are the best! It’s like you read my mind I just bought cream cheese hoping to make a cheese cake this week and I will definitely be using this recipe because your recipes never fail 💕
Looks delicious! It’s a shame I don’t have cream cheese in my country though otherwise I would totally make this!
Oh wow I have always wanted to try to make one of these cheesecakes. I’m surprised that you don’t have to beat the cream cheese to soften it first before adding the rest of the ingredients. It looks lovely 😍
I had grown up with the "no bake cheesecake" standard (delicious, mind) and I dated this boy who's family were more sophisticated. I was at his home for dinner, and his mom asked me if I liked cheesecake. I said, I sure do! She served a Basque cheesecake and I didn't know what to do. Perhaps they served the cherry pie filling on the side? LOL. Anyway, I thought the dark top was chocolate...and was rather disappointed that it was not. By the second bite I was hooked! Years later I still have never met a cheesecake I didn't like. Thanks Stephanie, I will put this in my arsenal in the event I need to impress.
Always a true joy to watch you! Such a classy baker ♥️
Been your subscriber way way back, I just love everything you bake. I will try this adding lemon zest. Thank you for sharing fr. the Phils.
You can Basque in glory after this creative masterpiece .
I made this for our Canadian Thanksgiving which we celebrated yesterday. It turned out perfect including the baking part which is always my biggest fear but 45 minutes was exactly right . Thank you so much for this classic recipe.
My belly will be jiggling as well after baking this. Looks awesome and this is a new one on me. Thank you.
My very favorite kind of cheesecake! So delicious and elegant. Thanks for the recipe! What I love about basque cheesecakes is how forgiving the recipe is.
I have bought this before, it was wonderful so making it myself will be even better! This is the first time I have seen a recipe for it, thank you!
My FAVORITE style of cheesecake! Been making these for years, so glad you did a vid! ❤
What a beautiful cheesecake. Can’t wait to try this for a special occasion with my tennis friends!
Yum! Cheesecake is awesome. I’ve never had one like this before. I’ll have to try it someday!
Thank you for this recipe! Could you also share your recipe for a Japanese cheesecake please?
I made this one 2 days ago to take to a friend's party. Wow, it was very very good and an instant success! All of my kudos for your recipes, I haven't done any recipe that haven't worked or that was not good ❤
Stephanie is an Expert. I agree! Stephanie’s recipes Never fail!!! She really knows her stuff.
First time I've seen or heard of this type cheesecake (I don't get out much 😂!) but it looks wonderful! I bake New York-style cheese cakes but this sounds better. I really don't like graham cracker crusts so I found a cookbook with a flour-based crust and like it much better. NO crust and soft interior and warm sounds perfect! When I bake one, I'm really bad about pinching off the edge while it is still warm and eating it----hey, when it's just for me I can do that! 😄 If I'm giving it to someone, I don't pinch! Blessings to all!!
Hi Stephanie... Can I half the recipe bcoz it's very huge like I want small burnt basque cheesecake.... So for half recipe which pan I can use??
I have tried over the years tio obtain this recipe without success, until now,. i have been consuming this product and alway eager to do my own. Toda rabah, now that's possible. Its unlikely you will find this " Kind of cheese cake" anywhere except in the Jewish community...
I always make the cheesecake with French / German quark and cheese 500 grams each, makes it less “fat” and rich, more fluffy and I only take 150 grams of sugar
I absolutely love alll your recipes! You look so lovely!
This looks just delicious, thank you for sharing.
I love cheesecakes , that's a great recipe, thank you so much !
Hi mam.
Mam i want to work as a assistance. What a talent you have mam. Delicious😋😋😋😋😋😋😋 .
This is exactly the recipe I've been looking for since two weeks❤️
One of my favorite cheesecakes ,great recipe Stephanie ❤️
Hi, can I halve the recipe? What size of round pan should I use if I were to halve the recipe? Thanks
The Best cream cheese it's Philadelphia and after brookfield
Very beautiful and appetizing Cheesecake. Thank you for the recipe and your work. Super!!!❤👌👍
Hi Stephanie , I am baking this for the second time for work . Everyone loved it ! Now they will have this again on Tues when I go to work. 😁
Love love love it. Best cheesecake I’ve ever had.
No lists of lots and lots of ingredients that require special purchasing and then get forgotten about. I love the tips and the practical advice - so reassuring - "it'll be ok - don't worry about it!" This will be my next bake - looks delicious. Thank you 🥰
Made the cake and although it was delicious I did not manage to get that nice caramelized crust. Suspect my 10" pan is the problem. Saw your website says if using a pan that will make batter shallower to raise oven temp and shorten baking time. I was afraid to raise the temp too much bc it's already high temp for a cake. What time/temp do you recommend for a 10" pan or would you recommend just get a 9" pan? Thanks!
It could be your oven temperature was too low. Or if the batter wasn’t high enough in the pan, then the pan will shield the top of the cake from the heat of the oven. You could place the cake under the broiler, or use a butane torch to brown the top of the cake.
I'm gonna give you a huge task this late fall - early winter. As Europe is preparing for a winter without having the liberty to use their electric/gas oven, you have to come up with a list of Thanksgiving and Christmas goodies without an oven. Its unusual but it's a challenge worthy of you.
So take it out, make a wood fired cake, or cake on sand or salt. Show them we don't bow down, show them we can't be beaten.
Hello Mam,love the way you do this Basque Cheese Cake..its awesome n drooling..i want to ask if a make a small one like 1/3 of the recipe,what heat temperature should i set and bake for how long please... Thank you so.much of your wonderful teaching..God bless you..
My favourite Cheesecake 😉😋😋😋😋😋. Love this and I made it twice years ago😋😋😋😋😋😋🤤🤤🤤🤤🤤.
Bravissima Stephanie 💯💯💯💯💯💯💯❤😘
Baked it last nite and kept it in the fridge overnite. Feasting on one slice right now (its morning Down Under); rustic looking, top is brownly crusted, the centre is nice and gooey (not runny). So lovely! Definitely my fav recipe. Thk you so much❤.
I like to uses greek yogurt instead heavy whipping cream, maybe I only saved a few calories but it tastes delicious...
I want to try this recipe and see if there's any difference in flavor. This recipe looks delicious 👌
Amazing recipe, thank you!!! Something different from the NY cheesecake we are all used to. Loved how it`s tender in the middle!
I have a social gathering in a few days and I have been looking for the past few days for a basque cheesecake recipe and did not find anyone that I liked. I decided I will just do any cake from joyofbaking.com because it's my trusted website and I've done so many with great success! you can't imagine my happiness when I noticed you have a basque cheesecake recipe. I go through the ingredients and YES, this would be amazing. Time to go baking now!
Making this tomorrow 😊 can’t wait to taste! Love watching you bake - best wishes from Oxford, UK 🤗🇬🇧🌷
Assalamu Alaikum mam I like your cooking I like watching you and your cooking look like amazing 💕💕💕💕💕from🇮🇳🇮🇳
I have tried your New York chees cake before and today I tried this cheesecake recipe and came out beautifully thank you for sharing your wonderful recipe with us.
Thank you.🎉❤I am going to give this a try.
Beautiful cheesecake glad when I went shopping before I watched this that I bought stuff to make a cheesecake or I would be back at the store getting supplies. Left a comment earlier but for some reason it does not show up, has happened to me 3 times this week, so I come back and leave another one, you really looked like you are enjoying that, have made several basque cheesecakes over the years and they are good.
I want to visit your house. Next Christmas
This is an amazing cheese cake, I can’t wait till I try it. Last week I made your fruit tart recipe and it was fabulous. I wish I knew how to send ou TH picture of it. Thank you so much for your wonderful recipes.
Ma am I am from Pakistan, I just love your recipes. I recently I have started my own channel,plz watch my recipes, and comment in comments section, how do you find that?
Thanks ma am
Thanks for response ma,am
I’m hooked on your video recipes and so far not one has failed (knock on wood) because of your detailed instructions. I have a request for you …do you have a recipe for a Caribbean coconut bread which is very firm and with a layer of coconut throughout the middle of the bread? Thanks
Yes, you are right about the runny side of the cheesecake. I went to Bilbao, Spain (in the Basque region, north of Spain) I ordered this cheesecake and is a little bit on the runny side, but they served it with digestive and other types of cookies so you can dip them in the cheesecake. Let me tell you something, when you put the first bite in your mouth you go to heaven and come back. This is by far my favorite cheesecake (and I love my New York cheesecake. Thank you for sharing.
Thanks for helping me get the parchment paper off of the bottom of the pan.I have made my third one yesterday. What I did this time I put the bottom of the pan with the cheesecake on it on a dinner plate . I put the cheesecake in the refrigerator overnight. Next day took the cheesecake out put another dinner plate on top of it and turned it over. I was able to get the paper off the bottom.Put the plate on the bottom turned it over and had the top of the cake . The cheesecake was perfect. Thank you so much for your help .
I have made new York cheese cake, but this recipe looks very interesting. I will try it.
Can we make this into Keto? My changing the sugar to keto sugar and cocnut flour? Please advise
I’ve never tried that so I couldn’t comment.
I will be making this for sure. 🇯🇲🇨🇦💯🙏🏽🤗
You so cute and explaining so well. It's always like I'm in cooking school
Beautiful cheesecake, have made several Basque cheesecakes for a long time, my favorite is one I came up with that is similar to a Basque and a New York one, I get the both of best cheesecakes, I start it in a high heat and then reduce a lot, and I get that graham crust that I do enjoy. I agree needs the lemon. Beautiful instructions as always. And guess what I just got done shopping and planned on cheesecake as dessert this weekend, good thing after watching this.
Another winning recipe that I will enjoy and pass down 😁💜❤ thank youso much
Stephanie that cheese cake looks absolutely delicious! I'm going to have to make this.
I've only made New York-style cheesecake before and I didn't expect to enjoy this one as much as I did! It was delicious, but I definitely prefer it chilled.
Stephanie you are the best in baking ❤all the desserts I bake in my house are from your recipes ❤
I think you have baked it perfectly. Any more jiggly would probably deflate it and reduce the height. Thank you , this is a must try now for me. Have you used Philly cheese packs or some other brand ?
Yes I used regular Philadelphia Cream Cheese.
@@joyofbaking where would I buy this in London, we have small pots of Philadelphia cheese spread, I don’t think it’ll be the same texture.
@@joyofbaking Thank you.
Another outstanding video. Thank you for sharing 💐🙏🐕 So, so cute!!! 😁
an easy way to speed up the cheese warming process (if you don't want to wait 2 hours for it to come down on its own) is to just dip the whole closed foil packet into warm water for about 5-10 minutes. I've been wanting to make a basque cheesecake for a while so seeing you make this is like a message that i should go ahead and get to it
Everything I cooked by you retipes is sooo delicious,thank you very much,love you chanal
I'm here so early, the cheesecake is still too warm to eat, but i'm gonna anyway 🍽😍
I loves your channel and recipes I don't comment often but I loves your recipes.
This sounds great. I too have loved the New York style. Made it a lot. But i would love to try this one too. Thank you so much for this. Sure would love to make everything you have on your program.
I like my basque cheesecake to be soft and fluffy, but not gooey. Cheesecake Factory has an excellent one. I think this is a sign for me to try it at home!
I dont like it "to run" either. Thks❤
That would last about 30 seconds in my house. Looks absolutely delicious. Thankyou for yet another wonderful recipe.
@joy of baking… finally you made it. Thank you dear so much❤️❤️❤️
i'm gonna make this basque cheesecake soon... Thank you so much Ms.Stephanie for sharing with us your recipe video. More power to your chanel!
I was thinking of making cheese cake in a day or two n thought lemme check which one to make n here ur recipe comes... lovely
Hi, I made this cheesecake today and it was absolutely divine. Thanks for another wonderful recipe
I too am a NY Cheesecake baker but this is the next one I’m trying. Looks delicious, fun to create and easier too!
Would you ever make Nutella or Oreo cheesecake?
Thank you for showing us this recipe. This is something I've wanted to make and now I can. Thanks also for 'having another little bite and 'taking one for the team' 😜
Mmmmmm! Very worth making even Fido agrees.
قولك شيء غي دير طريق ❤
Who can go on a diet trying your beautiful and sumptuous recipes?
I think I had this as a child and have been looking for it ever since. I finally found it and didn't know what it was called. Thank you for showing us in detail how its done. I always enjoy your channel. I'm a senior too.
I agree, cheesecake should be soft but not runny!
I will make this for sure, and your puppy is so cute. 😉
This Basque Cheesecake recipe looks so delicious 😋 Stephanie.
In my oven it take one hour is that accepted or not 😢 still waiting to cool today i do it
It seems a little long but it depends on your oven. More so, you want the cheesecake to be set around the edges, but the center should be quite soft.
I made this today, it was delicious. But mine fell as it cooled. How do you get it to stay risen? Also, I had a hard time getting it out of the pan with the parchment paper. Can you tell me what the purpose of the parchment paper is, seems like it just made it difficult.
The parchment paper prevents leaking and keeps the batter from spilling over the top of the pan. It also creates the rough, crinkly and uneven sides that make a classic Basque cheesecake. Make sure to mix the ingredients on low speed as you don’t want to incorporate air into the batter. Because that can cause the batter to rise during baking and then sink during cooling.
Can you make a Polish cheesecake
What is the brand of your mixer, pls?
I use a Kenwood Titanium Chef 5 quart mixer.
Hi, I love this cheese, simple, this is a must cake.👏👏