I would never burn a cheesecake. I've had some before and I don't like it. I found one you cook in a pressure cooker that super easy and has no coloring and that one is ow my favorite.
As a poor college student, I cannot thank you enough for adapting so many recipes and making them so accessible. It is greatly appreciated by me and my roommates who get to eat all of your amazing recipes!!
I'm so glad to know you're cooking in college. So many people just don't cook, even later in life, and they're missing out. I'm teaching my kids to cook because I don't want them to live off of cereal, sandwiches, and pizza when they move out. And cooking great food at home is much less expensive than going out. Even fast food is over priced.
Made it saturday. Realized it would need to chill overnight so I brought it along on sunday to a brunch my friend was hosting. it was the star of the show! Thanks Chef John
I try not to cook special desserts like this for big family meals since i want most of it for myself and my family are even bigger pigs then i am. The only exceptions are easy desserts that i can easily make multiple batches of so i can keep one for myself. Last time i made a special cake my dad took a quarter before the dinner even started and then he sliced off another quarter the minute dinner started. There were 6 other people there. Now I usually make easy desserts like wild blackberry pie since its easy to make 1 for myself and 1 for the family.
I usually reduce amount of sugar and of course I did for this recipe as well and mine came out as burnt egg tart. Do NOT reduce amount of sugar for this recipe.
@@LadyBloodyWrists Changing the recipe "is just you cooking" per Chef John. Fortunately, he often gives a warning here or there, but if you don't take chances, you'll only borrow his wisdom.
Just had a slice of this exact recipe... Absolutely amazing! So custardy and smooth and just the right sweetness matched with the bitter "burnt" edge, it's the best cheesecake I've ever had, let alone made.
@@SaniyaKelly It's supposed to be 500 for 15 minutes and then 350 for 50 minutes but I forgot to lower it. It was a new york style cheesecake and it came out like this. It had a high caramel taste and only the bottom crust burnt. My roommates and I ate it all (I was in college then).
I'm basque and thats totally accurate, I miself prepared that cheesecake several times. I would totally recomend to eat it room temperature, that way the cake itsef is creamier, at least in my experience it makes it more enjoyable to eat. But, hands down thats a perfectly good recipe and no matter what it will be amazing.
okay this is the pure honest truth - i love ALL foods (meats, veggies, breads and desserts) burnt. this is the first time i have ever heard of doing it on purpose. can't wait to try this one!! for once i am not a weird o -yea!!!
I tried this recipe for my mom's birthday and it tasted soooo good! I had to cook it for a bit longer than the recommended time because of my oven but hey the wait was worth it. Thank you Chef John. Everyone in my family loved it.
I made this and this is my new go to dessert. Very quick and easy to make and OH, OH, OH, SO FREAKING DELICIOUS! A piece of this with strong good black coffee would be my requested last meal on Earth. One thing I'd add, is when it was cooling on a rack, after about an hour it was still very hot so I put it in a giant bowl of shallow ice water to cool down quicker so I could put it in the fridge sooner (without heating up my fridge).
I have been to the Basque Country and this is anything but burnt. It is super highly caramelized but it gives such a depth of flavor that you can't get from anything else in cheesecake form. Beautiful!
We had this in London in November with clotted cream and rhubarb. I think the rhubarb had been preserved or stewed or candied then stewed. It wasn't crisp and fresh, but it was delicious.
Literally just baked this and did exactly as you said. I'm so excited! It came out really fluffy and risen! I panicked at first but then it has settled down just as yours did in the video.....literally don't know if I can wait for it to get to room temp AND THEN REFRIGERATE!! it smells toooo good! Thank you! You are amazing
What’s great about this for any of us that are cheese cake bakers who insist on no browning or cracks…… who cares cheese cake! Love it! Oh! Hey that’s burned my friend!? I know! It turned out perfect! Thanks!
I used to love COOKING, it was my favorite thing! But now I have no one to cook for!😂 like I used to anyway! My Grandmother passed away, kid's are grown and it's only fun cooking for a crowd!
I've made cheesecakes like this over the years but the first time was an accident. It was so good I have intentionally replicated my mistakes over and over again over the years. I had no idea it had a name. Very cool
I'm from Germany and this is basically how the cheesecake in my family is made. We use a form of curd cheese called "Quark" instead of cream cheese, though. It's a bit more tart than creme cheese which we amplify by adding lemon zest to the batter. :) Also, my mom mostly uses a really rich, crumbly pie crust called "Mürbeteig" to fill the batter in. It's my boyfriend's favorite dessert so we have it quite often. XD
I have heard of quark, but I have never seen it here in the US--perhaps cream cheese + some lemon juice would be a good substitute? I bet it would be good in a crumbly pie crust! I make a Ricotta cheesecake with a shortbread crust, and it's amazing!
@@ParnellTheChef hmm. Hard to say. In Germany you get it everywhere, so it's not really something I ever thought of substituting. The one that is normally used for cakes is a very low fat, wet version, that's why I'm not sure whether cream cheese will be a good substitute texture wise. The taste is more like sour cream I think, but it also has the ability to stabilize a dish in a way eggs do but sour cream doesn't. Sometimes it's even used as an egg substitute. Hmm... I think my mom made it herself once. It's made from milk that is added rennet. The fallout is drained to get quark. It is used to make cheese after all. I think there's a cheese curd video from chef John. Maybe that will help. You should just stop before the fermentation process.
@@ParnellTheChef yeah, cottage cheese might be the closest you can get. However, you can get that here in Germany, too, and I don't think anyone would make a regular cheese cake with that. ^^ but you have to take whatever you can, I guess. I think, it might be quite interesting, actually. :) Happy experimenting! And maybe someday quark will cross your path. :D it's very versatile. Not just for cakes and desserts, but also with added garlic and chives with a baked potato. Perfect balance of creamy and tart! :D my dad makes a sort of "cooked cheese" (Kochkäse) with it by adding baking soda for a very interesting chemical reaction and change of both texture and taste.
Yes, definitely need to do some research. A balance of creamy and tart on a baked potato sounds great, as does the cooked cheese. Once again, thanks for the ideas!
I have had this cheesecake countless times that I actually grown tired of it and never want to see it ever again. But you, Chef John.. made me fall in love with it all over again.
I have been doing this recipe for the past few months and that has become by far my favorite thing in the world! The cheesy texture and flavor in much more intense!
Made it for my birthday and it came out absolutely fantastic! Tasted delicious! One tip tho... If the top doesn't brown... Broil at 425F for last 5min. Keep it in the middle rack, not too close to the broiler grills. Thank you Chef John ❤️
This is my family's standard baked cheesecake, and I think it is for most Germans. However, we mostly use Quark instead of cream cheese and there's semolina in there, too. And the burnt bits are definitely the best part!
"Unsalted, and preferably grass-fed." I know this will confuse a lot of trendy foodies who aren't used to seeing Chef John in their feed, but [snurk] it's really important to grease your pan with [chuckle] very expensive butter."
Aida A omg really? Any butter is really expensive in my country. When I am baking I usually grease my pans with sunflower oil or margarine because they are cheaper
Made this tonight, exactly as described. All of us really loved the different quality this had from regular cheese cake. My mind started wandering on the sunken top and all of the possibilities for topping. Love this recipe and I’m gonna tweak it a bit in future attempts. ❤
I really appreciate you considering the limits of how much cheese cake is contained in a large spring form pan, and also the likelihood of those aspiring to basque bakes of actually having those pans! :)
@@osabaero well that might be more accurate. What I meant is that I didn't expect finding a recipe from a Basque restaurant. I haven't tried it yet, I should visit Donosti whrn this covid crap id over.
@@Lalairu oh damn, I hope I didn't sound agressive! But yeah me too, I discovered it during lockdown, so once it's all over, I know where I'll go! (And yeah it's always funny to find references to our culture on youtube etc, we need more recognition!)
@@osabaero lasai, no sonaste agresivo 😂 efectivamente estaria bien ver mas recetas hacerse reconocidas... El mundo se merece poder conocer nuestras maravillas 😂 que ganas de que desaparezca el bicho
Great recipe and great results. The only thing that I didn't do was greasing the parchment paper neither the mould; for that I followed another recipe that instructs watering the paper. And it worked out!
I made the cake. Next time I need to burn it a little bit more, but the smell from the oven was so burnt that I took it out. Its lovely. Thanks for the recipe!!
Im basque so it's pretty neat to see this. I don't know much about basque other than we are pretty rare. There's only 30 people in the world that share my surname for instance.
I made this cake and everyone loved it thanks man. Also to anyone who wants to know if the flour is necessary, I omitted it in my cake and it still turned out just fine!
I really like this cheesecake. It is pretty simple to make (even if my hand and arm gets tired from the mixing) and I really enjoy the taste. Thanks Chef John!
How do you come-up with those word combinations? And when are you going to make an actual hot fudge sauce. I love your videos 😄 and look forward to seeing.
![Noob To Max With DRAGON REWORK In Blox Fruits [FULL MOVIE]](http://i.ytimg.com/vi/LnBMOinoOvA/mqdefault.jpg)
Check out the recipe: www.allrecipes.com/Recipe/270713/Burnt-Basque-Cheesecake/
I know a lot of men who should ask " should I tap that?" 🤣
Caramel sauce
Molly Baz is the one who made the original recipe:
www.bonappetit.com/recipe/basque-burnt-cheesecake
I wish I could come to your home and just eat for a week.
I would never burn a cheesecake. I've had some before and I don't like it. I found one you cook in a pressure cooker that super easy and has no coloring and that one is ow my favorite.
As a poor college student, I cannot thank you enough for adapting so many recipes and making them so accessible. It is greatly appreciated by me and my roommates who get to eat all of your amazing recipes!!
What a really lovely comment.
Paige, that was very sweet!
I'm so glad to know you're cooking in college. So many people just don't cook, even later in life, and they're missing out. I'm teaching my kids to cook because I don't want them to live off of cereal, sandwiches, and pizza when they move out. And cooking great food at home is much less expensive than going out. Even fast food is over priced.
Plot twist: Chef John is his full name. Chef is short for Cheffrey.
What up biggie cheese
My name eh chef
Kam Mike Elton John
Cheffrey Jeffrey Ohn
Cheffery Johnson
Nothing in the resturant industry is ever "burnt"- Its *Caramelized*
You clearly haven't been to the shitty restaurants I have..... lol
"They'll love it that way" to quote a Chef I worked with.
@@Rem694u2 don't blame the chefs too much, the head chef kept yelling at them for it being RAW
Or charred
“Blackened”. Throw some hot sauce on it and you can call it “Cajun”.
Made this recipe for my girlfriend today. Cheesecake is her favorite desert, and she said this is the best she’s ever had. Thanks Chef John!
Your girlfriend is fortunate to have you :)
i hope you are still together
@@bmofano We got married last November. This is still her favorite dessert.
@morganwood8430 that's brilliant, was urs fully set like this or goey? The cheesecake..
Made it saturday. Realized it would need to chill overnight so I brought it along on sunday to a brunch my friend was hosting. it was the star of the show! Thanks Chef John
You are the Maillard reaction of your burnt-cake action
Ohh, good one..!
Good one, hope it isn’t a stolen one
You are the Hercules of softening your cream cheese
Only if you whisk it by hand
Devin Pierce lmao hahaha good one
I like that one
When serving cheese cake, don't have guests.
Now that's a serving suggestion I must follow!
Because you can't eat your guests and have them too?
Lol...my husband would completely agree to that!
I try not to cook special desserts like this for big family meals since i want most of it for myself and my family are even bigger pigs then i am. The only exceptions are easy desserts that i can easily make multiple batches of so i can keep one for myself. Last time i made a special cake my dad took a quarter before the dinner even started and then he sliced off another quarter the minute dinner started. There were 6 other people there. Now I usually make easy desserts like wild blackberry pie since its easy to make 1 for myself and 1 for the family.
@@arthas640 No wonder you killed him after the campaign, had enough of that nonsense.
"should I tap that?" is gold
i died
I can't believe he said that. This is a family show Chef.😒😀
Lol
Yes, and twice on Sundays.
And then tapping it on the table. I died.
I've been burning cheesecakes (and everything else) for years.
🤣🤣 sorry your comment made me laugh!
My wife use to burn water, she has come a long way from when we first got together, now she won't even let me in the kitchen :P
You are a true visionary
You’re way ahead of the curve 😏
Hey, good for you..! 😀
I usually reduce amount of sugar and of course I did for this recipe as well and mine came out as burnt egg tart. Do NOT reduce amount of sugar for this recipe.
Thanks, that's good to know as I always reduce the amount of sugar as well.
Thank you for sharing this because I would have tried that too. Tried it with Neufchatel and it came out great.
Omg thanksssssss
I never change a recipe. Cooking is like chemistry, you change one thing and it all easily fucks up
@@LadyBloodyWrists Changing the recipe "is just you cooking" per Chef John. Fortunately, he often gives a warning here or there, but if you don't take chances, you'll only borrow his wisdom.
Burnt cheese is one of life's premier flavors!
Okay, now I’m picturing cheesecake saganaki...
@@CantankerousDave Saganaki?
You got it Bob
Yeah. Vegans don't know what they are missing 😁
Alternate Title:
Burnt Basque Cheesecake or: How I Learned to Stop Worrying and Love the Maillard Reaction
tedturneriscrazy Most underappreciated comment here!
Damn right we are going to tap that.
The way he asked is hilarious
10/10 would tap
Dennis Jeppesen 😂
Joshua Weissman: *Uploads Burnt Cheesecake video*
RUclips algorithm: “Hey you want to see how Chef John did the Burnt Cheesecake?”
Hungry Gamer did josh copy this guy?
Shaun Young lol no. Josh was just doing his rendition
Hungry Gamer ahhh okay
But the algorithm was right, I just watched both Burnt Cheesecake videos back to back😂😂
Shaun Young if anything they both copied La Viña restaurant 🤷♂️
At 1:13, how did he pass up an opportunity to talk about going 'Round the outside, 'round the outside? Scandal!
at 4:39 he gave it the oooooollllllldddddddd tapa tapa but not the ooooolllllllllddddd rounda rounda
Whoot whoot
Probably because it’s played out. I still say it in my head every time he says it though. I’ve been conditioned.
keeps you on your toes
@@NB-ky5ol Played out? How dare you
Just had a slice of this exact recipe... Absolutely amazing! So custardy and smooth and just the right sweetness matched with the bitter "burnt" edge, it's the best cheesecake I've ever had, let alone made.
Made this, but scaled it up to a springform and added a tsp of vanilla. BEST CHEESECAKE my husband and I ever ate. Thanks Chef John!
I did this on accident (500 degrees for the whole baking process) and it tasted pretty good once you scrapped the bottom burnt crust off.
fernarias lol 500 degrees on accident?
@@SaniyaKelly It's supposed to be 500 for 15 minutes and then 350 for 50 minutes but I forgot to lower it. It was a new york style cheesecake and it came out like this. It had a high caramel taste and only the bottom crust burnt. My roommates and I ate it all (I was in college then).
You absolute liar
@@LordOfTheReefer Why would I lie?
"on" accident? what kind of hick says "on" accident?
I'm basque and thats totally accurate, I miself prepared that cheesecake several times. I would totally recomend to eat it room temperature, that way the cake itsef is creamier, at least in my experience it makes it more enjoyable to eat. But, hands down thats a perfectly good recipe and no matter what it will be amazing.
Just how DO they feed grass to butter? 🤔
It's how the vitamin B12 gets in.
Very, very carefully
okay this is the pure honest truth - i love ALL foods (meats, veggies, breads and desserts) burnt. this is the first time i have ever heard of doing it on purpose. can't wait to try this one!! for once i am not a weird o -yea!!!
I would love to see you do one of those fluffy Japanese (I think) cheesecakes.
Great video as always.
Yes Chef please do the juggly cheesecake!
I tried this recipe for my mom's birthday and it tasted soooo good! I had to cook it for a bit longer than the recommended time because of my oven but hey the wait was worth it. Thank you Chef John. Everyone in my family loved it.
I made this and this is my new go to dessert. Very quick and easy to make and OH, OH, OH, SO FREAKING DELICIOUS! A piece of this with strong good black coffee would be my requested last meal on Earth.
One thing I'd add, is when it was cooling on a rack, after about an hour it was still very hot so I put it in a giant bowl of shallow ice water to cool down quicker so I could put it in the fridge sooner (without heating up my fridge).
I have been to the Basque Country and this is anything but burnt. It is super highly caramelized but it gives such a depth of flavor that you can't get from anything else in cheesecake form. Beautiful!
We had this in London in November with clotted cream and rhubarb. I think the rhubarb had been preserved or stewed or candied then stewed. It wasn't crisp and fresh, but it was delicious.
Oooh! I'll bet the clotted cream with it was fab.
Mmm with clotted cream ? Sounds DELISH !
I would never have thought of clotted cream! 😲 a hard to get it here!
Literally just baked this and did exactly as you said. I'm so excited! It came out really fluffy and risen! I panicked at first but then it has settled down just as yours did in the video.....literally don't know if I can wait for it to get to room temp AND THEN REFRIGERATE!! it smells toooo good! Thank you! You are amazing
I’ve been on a cheese cake binge, so this is perfect. Thank you!
What’s great about this for any of us that are cheese cake bakers who insist on no browning or cracks…… who cares cheese cake! Love it! Oh! Hey that’s burned my friend!? I know! It turned out perfect! Thanks!
LOL sometimes I talk like I'm doing these kind of videos when I'm cooking
Heeeheee.
@@jevonwalcott5465 LOL you're laughing because you do it too
I make my family leave the kitchen when I cook just so they won't think I'm crazy when I do my Chef John voice.
@@Vinnafetish yesss, hahaha, blessings.
I used to love COOKING, it was my favorite thing! But now I have no one to cook for!😂 like I used to anyway! My Grandmother passed away, kid's are grown and it's only fun cooking for a crowd!
I've made cheesecakes like this over the years but the first time was an accident. It was so good I have intentionally replicated my mistakes over and over again over the years. I had no idea it had a name. Very cool
John, you gotta stop making me hungry just before bed. You're killing me.
😁😁😁😂
I just made this and it was so easy. Tastes great too! My husband and I kept checking on it in the oven like, "doesn't look burnt enough yet!" So fun!
I'm from Germany and this is basically how the cheesecake in my family is made. We use a form of curd cheese called "Quark" instead of cream cheese, though. It's a bit more tart than creme cheese which we amplify by adding lemon zest to the batter. :) Also, my mom mostly uses a really rich, crumbly pie crust called "Mürbeteig" to fill the batter in. It's my boyfriend's favorite dessert so we have it quite often. XD
I have heard of quark, but I have never seen it here in the US--perhaps cream cheese + some lemon juice would be a good substitute?
I bet it would be good in a crumbly pie crust! I make a Ricotta cheesecake with a shortbread crust, and it's amazing!
@@ParnellTheChef hmm. Hard to say. In Germany you get it everywhere, so it's not really something I ever thought of substituting. The one that is normally used for cakes is a very low fat, wet version, that's why I'm not sure whether cream cheese will be a good substitute texture wise. The taste is more like sour cream I think, but it also has the ability to stabilize a dish in a way eggs do but sour cream doesn't. Sometimes it's even used as an egg substitute. Hmm... I think my mom made it herself once. It's made from milk that is added rennet. The fallout is drained to get quark. It is used to make cheese after all. I think there's a cheese curd video from chef John. Maybe that will help. You should just stop before the fermentation process.
@@mariafloruss6729 OK. It sounds closer to cottage cheese...I will have to do some experimentation. Thanks for the detailed response!
@@ParnellTheChef yeah, cottage cheese might be the closest you can get. However, you can get that here in Germany, too, and I don't think anyone would make a regular cheese cake with that. ^^ but you have to take whatever you can, I guess. I think, it might be quite interesting, actually. :) Happy experimenting! And maybe someday quark will cross your path. :D it's very versatile. Not just for cakes and desserts, but also with added garlic and chives with a baked potato. Perfect balance of creamy and tart! :D my dad makes a sort of "cooked cheese" (Kochkäse) with it by adding baking soda for a very interesting chemical reaction and change of both texture and taste.
Yes, definitely need to do some research.
A balance of creamy and tart on a baked potato sounds great, as does the cooked cheese.
Once again, thanks for the ideas!
I have had this cheesecake countless times that I actually grown tired of it and never want to see it ever again. But you, Chef John.. made me fall in love with it all over again.
Best voice ever . I always imagine him looking like Santa .
i can't stand it lol
He has this weird upward inflection in the middle of most of his sentences. Its violently obnoxious lol
Teacher from Bueller
If Santa ever sounds like that you know he’s been kicked in the head by a reindeer.
Thanks... made two. One for work and one for the lady. Came out perfect.
This is one of the best Cheesecake I have ever tried in my life!
and no cayenne??
I have been doing this recipe for the past few months and that has become by far my favorite thing in the world! The cheesy texture and flavor in much more intense!
You are the prince jake to my burnt basque cheesecake
Making one of these today. I've made it so many times. It's definitely a favorite. I've even backed it with me camping and canoeing for my birthday.
A little bit of bitter makes the butter batter better.
🤯
try saying that 3 times fast! :)
Made it for my birthday and it came out absolutely fantastic! Tasted delicious! One tip tho... If the top doesn't brown... Broil at 425F for last 5min. Keep it in the middle rack, not too close to the broiler grills.
Thank you Chef John ❤️
7:19 "A little bit of bitter..." Life lessons on Food Wishes! Deep and true (and delicious)
Pour a shot of Amaretto di Saranno over the top and watch it blow your socks off. Great recipe, can't wait to try!
That looks delicious, chef john your recipes are magic.
This is my family's standard baked cheesecake, and I think it is for most Germans. However, we mostly use Quark instead of cream cheese and there's semolina in there, too. And the burnt bits are definitely the best part!
Thos is very similar to my Grandma's recipe...so delicious.. I have her recipe box. ❤
I love how you present your wonderful recipes. You are a delight to learn from. Thank you, Chef John.
You're my food idol, please sign my birthday cake!!
I would do it in my kitchen aid standing mixer, easier and fun to use too.
Love Chef John and all his recopies. I wish other people who try them out would, actually post here,
Did he just tease us by damn near eating the entire slice of cheesecake?
Right???
I've served this a couple of times and it's absolutely gorgeous!
Mount on a raspberry sauce mirror with white chocolate sauce drizzled over.
"Unsalted, and preferably grass-fed."
I know this will confuse a lot of trendy foodies who aren't used to seeing Chef John in their feed, but [snurk] it's really important to grease your pan with [chuckle] very expensive butter."
He’s in the pocket of Big Butter.
Grass fed butter is cheaper than processed butter at walmart
@Aida A oh xD
Aida A omg really? Any butter is really expensive in my country. When I am baking I usually grease my pans with sunflower oil or margarine because they are cheaper
Just stick some pieces of herb into that butter; presto, grass fed butter.
Yes! I'm glad you finally did this. I made this last week and I added vanilla bean and it was delish!
And as always... Enjoy.. 😆😆 somehow, I love how he says that on each video! 😂😂
Made this tonight, exactly as described. All of us really loved the different quality this had from regular cheese cake. My mind started wandering on the sunken top and all of the possibilities for topping. Love this recipe and I’m gonna tweak it a bit in future attempts. ❤
I'll eat cheesecake ANYTHING! ❤ 😋
Cheesecake Dirt
Your sense of humor is priceless! Thank you
Did you ask for a Cheesecake Burnt Basque? You rock, Chef John!
I really appreciate you considering the limits of how much cheese cake is contained in a large spring form pan, and also the likelihood of those aspiring to basque bakes of actually having those pans! :)
so glad chef johns back
I am mesmerized by the sing song inflection in his voice. Love it.
We should always stop for a second and step back and ask ourselves a very important question, should I tap that🤣. 4:30
Dear chef John! I just wanted to let you know that your videos always make my day brighter! And food wishes is my favorite cooking channel on RUclips.
No touch of cayenne? Disappointed
Give it a shot- Hey, that's just you cooking!
Go Basque all the way and opt for Espelette pepper
You are a ruddy genius John !!!...Another fantastic cheesecake..From a UK fan ....Thank you
"You are, after all, the Basques of your parchment-related tasks." XD
Thanks for sharing. It came out really good and it is not too sweet at all. Just perfect.
“Should I tap that? This was a pleasure to cream. When you shake it-and you really should.” Happy Valentines Day to you too, Chef John!🥰
Made it for Valentine’s. Huge success, highly recommend. Served it with some macerated berries. Worth the calories.
I am Basque, I never expected to see Basque recipies here 😆
This isn't a traditional basque recipe. It was invented some years ago by the chief of La Viña
@@osabaero well that might be more accurate. What I meant is that I didn't expect finding a recipe from a Basque restaurant. I haven't tried it yet, I should visit Donosti whrn this covid crap id over.
@@Lalairu oh damn, I hope I didn't sound agressive! But yeah me too, I discovered it during lockdown, so once it's all over, I know where I'll go!
(And yeah it's always funny to find references to our culture on youtube etc, we need more recognition!)
@@osabaero lasai, no sonaste agresivo 😂 efectivamente estaria bien ver mas recetas hacerse reconocidas... El mundo se merece poder conocer nuestras maravillas 😂 que ganas de que desaparezca el bicho
Oh my! I just made this and it turned out crazy good! Yum.
I wasn't aware cheesecake had rules. I will be trying this though.
Great recipe and great results. The only thing that I didn't do was greasing the parchment paper neither the mould; for that I followed another recipe that instructs watering the paper. And it worked out!
Chef John, I'd like to see your take on a Kaiserschmarrn recipe from Tyrol, Austria
I haven’t actually cooked any of the recipes 😂 but I love the way he talks and the food looks amazing ie I watch it all the time !!
'Should I tap that?' needs to be on a t-shirt!
Chef John, your videos are my happy place. Thanks for giving me a place to escape to.
Coincidentally, this is a specialty of mine.
I made the cake. Next time I need to burn it a little bit more, but the smell from the oven was so burnt that I took it out. Its lovely. Thanks for the recipe!!
My grandma was basque I will try this
Dios mio...
txistu
On egin🐾🌸😽
Wow! I can’t believe I want to make a BURNT cheesecake! This looks and sounds delish!!! Thank you!
Im basque so it's pretty neat to see this. I don't know much about basque other than we are pretty rare. There's only 30 people in the world that share my surname for instance.
Then you must have had this in "La Vina?"
@@johnferdico2490 Nope. Ive never been to Spain sadly. There is someone that shares my surname that lives either in spain or around spain though.
@@greg7316 It's a wonderful country....people, food, history, and art.
Well, if you want to increase that number, then be sure to mate with as many females as you possibly can.
This cake has been sold at supermarkets in Spain for at least 25 years, for peanuts money and good enough for making it not worth baking it at home.
This was THE easiest and BEST recipes for this cheesecake!
hello Chef John! I think this cheesecake is also called "San Sebastian" :)
I made this cake and everyone loved it thanks man. Also to anyone who wants to know if the flour is necessary, I omitted it in my cake and it still turned out just fine!
Cheesecake quemadito🙂se vé muy antojable🤤😋
Until it blows up ;3
I really like this cheesecake. It is pretty simple to make (even if my hand and arm gets tired from the mixing) and I really enjoy the taste. Thanks Chef John!
Love it
Thank you for sharing! I have tried your recipe and it was great!
How do you come-up with those word combinations? And when are you going to make an actual hot fudge sauce. I love your videos 😄 and look forward to seeing.
I’ve made this plenty of times. It’s amazing.
I WAS JUST THINKING OF MAKING THIS!!!
I tried it yesterday and it tastes AMAZING! Thank you chef!
Awesome Food my Friend
Made it on Friday. Amazing! Definitely a keeper. Thank you chef!