Dude is pounding pie crust with a Pam cap and got 3K likes and 10 dislikes. Then he smiles and metaphorically says "you don't like it, do whatever you want." Tells you how awesome and real he is. Haha. Love this channel and love you Chef. Thank you for enthusiasm and passion.
The only thing I can say is I wish I had your videos 58 years ago. You make cooking so enjoyable and believe me it has always been a chore. I can watch you all day ❤
My mum just passed away a few days ago, and I came across this channel. I was so glum and bummed out, but your pure gleeful, happy, friendly fun personality has cheered me right up. Probably sounds stupid but it’s the truth. You’ve brightened up my day, and I now know how to make a delicious cheesecake, which is my all time favourite dessert. Thank you Jean Pierre! Much love from Canada! X
Chef, As a follower of Emeril while he had his shows and I have found your videos are so superior to all of the cooking shows that I have followed. You are very entertaining and informative. Your sauces, recipes, and processes are fantastic. I think this cheesecake is the best of all of them, all of which are each terrific all by itself.
@@ChefJeanPierre I know this is said often but your channel is what I go to for joy and Delight. Oh I almost forgot that ingredient, lets out a little bit more cognac. Just keep it coming for the rest of us
For me, it isn’t about what you’re baking or cooking. It’s about witnessing your genuine enjoyment and passion for what you do. When I cook for my family, no matter how hard or miserable a day. A good, flavorful, hearty meal always makes it worthwhile. Thank you for your desire to pass your wisdom to the next generation. Your joyful attitude is forever infectious. Always a pleasure, my friend.
When I had a family i used to love cooking. Now I live by myself and got lost in nothing in terms of food. Chef Jean-Pierre is reigniting my interest. At 71 I'm actually going to make a remoulade which I now discover is a Louisiana or French tartar sauce LOL and lots of other stuff just because it's fun
I can't even cook as I have a difficulty with my hands ... but I try to watch just one thing, then I'm still binge watching an hour or more 😅 later! I agree 👍 that it's that he's not only passionate about what he's cooking, but he's also passionate about sharing his amazing tips and tricks that he's learnt along the way! Remember that in one of his videos he said that he'd started his apprenticeship at age 14! What an absolute treasure he is! Oh how I adore his personality as well as his fabulous sense of humour along the way! Had he not become a chef, he'd have made an amazing comedian! However I think that it's his passion for what he's teaching while cooking, that infuses his humour in with his teaching! 👋
I laughed so hard at the mischievous look on your face when showing us the finger cote . I love to watch your videos and really enjoy your energetic and humorous teaching . God bless you and much love and thanks from the great Republic of Texas 🤠
I'm a new friend!! can't get enough of Jean-Pierre. He makes me laugh and smile. I, also, new to low carb or NO carb, but I still get great cooking ideas. PLEAE, Chef, don't retire from here!! Thank You!
I am keto too but I still find excellent content with the Chef. Once you are on low/no carb for awhile its not that hard to adapt the Chef's recipes to it.
Thank you, again, for showing us the WHOLE process of getting the nut crust to its desired stage. No cutting away, and always stopping and showing us with your hands (squeezing the processed nuts in your hand with a close up for one) and giving us actual knowledge of basic skills like getting orange zest which i will use every time i need it. (My mom always gave recipes that did not truly give me a chance at succeeding because she would write, "add enough liquid to make it right'', or vague descriptions of desired results.) I wish I had you as a teacher or mentor when I first started cooking 40 years ago.
One could spend a lot of time and money at the culinary school or just watch Chef's videos. Make no mistake, Chef Jean-Pierre is funny and entertaining, he is also the real deal.
New subscriber here, I have been watching your channel for the past two days. When you call the people who used the zester wrong "ding dongs," I started laughing because I was one of the "ding dongs,"🤣🤣🤣🤣🤣 you were speaking of, but thanks to you 👍, I now know better😌😌. You say some of my favorite phrases, " if you don't like it don't use it" or "if you don't like it, use something else." After cooking for some picky people I lost my joy for cooking you have given it back to me. Thank you.
I've made this cheesecake a couple of times since you released the video a few months ago. Followed your recipe and instructions EXACTLY, and my cheesecake came out PERFECT every time. As for the rum raisin sauce: DELICIOUS! You mentioned in the video that you make a fabulous ricotta, limoncello cheesecake. I'd love to see a video on that!
Alot of work must have gone into releasing all these videos in one week, and they're all awesome. Hands down best chef and teacher. What I really like about chef JP, you can tell he knows exactly why he's doing what he's doing, because he's put thought into it, and from experience.
Omg! I LOVE this guy! He teaches skills and techniques without trying to stifle creativity and individuality. That’s a real teacher! I so appreciate his joy, passion and humor…Cooking is supposed to be fun…a joyful act of love. Thank you, Chef!
Very, very nice, Chef! I've made hundreds of cheesecakes during my career (past) as a restaurant sous chef and pastry chef. I wouldn't change a thing! My mentor gave me his NY cheesecake recipe which was given to him by a NY restaurant chef who actually charged $ for the formula. My mentor would have me press the batter through a Chinois before panning. Over the years, I developed several cakes, using that recipe as a foundation. I loved to use ready-made cookie dough (Otis Spunkmeyer) for the crust on many cakes. Of course, you must par-bake these first. ANYWAY - another great video! A quote from that old mentor regarding pastry: "Nothing beats your first thousand."
@@fluke196c 12 lb cream cheese, 3 lb 4 oz sugar - - -28 eggs, 10 egg yolks, 1/4 cup fresh lemon juice, 1 oz vanilla, 1/4 tsp salt. Bake in water bath @ 300F for 1 hr and 30 minutes. New York Cheesecake. Makes four 10-inch cakes.
@@recordman555 How wonderful of you to share your recipe ❣This is a sincere, Thanks, because I had a grandmother in law who would give you her recipe for chicken soup and leave out the chicken!
@@justinmeta6092 No problem> Before I went to culinary school, I came up through the "old guard" of hard knocks. Not many chefs were quick to give up their secrets. I don't live in that world.
Made this for my birthday. ( yes I made my own cake). Did the full recipe, rum sauce and all. That cake is as rich as a congressman! Great taste. Will definitely do this one again. Only complaint, it needed to be more "eggnogy", but that's all preference.
Watching your video is such an awesome feeling and you make one feel that you can make this dish just as wonderful As you have shown.thks.nirmala jagannathan.
Here I am in the emergency department being treated for severe case of Covid and pass the time I’m watching these wonderful videos by chef Jean Pierre. I can’t wait to make this for my Christmas holiday dinner!!
CHEF YOU ARE SO AMAZING, THANK YOU SO MUCH. You are so beyond anyone else, printed recipe so I can gather ingredients I know that will be a grand slam at Christmas.
I love watching every step of your process but my two favorite moments are when you “zhuzh” the dish to make it more elegant (I learned that word from a hairdresser 😂), and when you taste your creation and make the best sounds and expressions. The zhuzhing, exclamations and expressions are just some of the reasons we adore you! 😃
60 year old butcher learning new skills and so glad your my new teacher . December 23 discovered your channel and fabulous mustard sauce with salmon for 2 friends xmas dinner ,It went down a storm. AULD school teaching at its best . All the very best from Bonnie Scotland.
That gota be sinful to eat! What I really like about your channel is you show all the details in cooking, I see how things progress to a finish state and all the things to watch out for in your demo. This really helps me learn how to cook. Thanks and Merry Christmas 2022!
Dear Chef, thank you! Since my children have grown and flown the coop I don't enjoy cooking as much...until I found your channel! Now...ohh, I love cooking again! Instead of aluminum foil around the springform pan I use cooking bags. Reynolds makes them to roast chickens ( why?!). Just put the springform into the bag, roll the excess down to form a cuff, put it in the bain Marie. Waterproof!! Works every time! Love, love, love your show!!!
Great tip with the cooking bag, but the aluminum foil is the greener choice as it recycles even if there's food on it. NOT attacking you. At the end of the day using a few extra plastic bags a year isn't going to make a gigantic difference. But you know the saying, "every little bit..."
I absolutely Love chef 😋... I don't even cook, but I love watching him ... and I end up binge watching him!! SOOOO in 🥰 ❣ love with Chef Jean Pierre... I also Love ❤ how you teach us so many tricks along the way! Thank you so much 💓 from yout Australian 🇦🇺 fan! I'm also wondering if you've also lived in Italy? Thanks for such great entertainment ... 👌 😊
My daughter and I were just talking about how do you make Egg Nog. Came back from the store earlier today and they wanted $8 just for the half gallon of the egg nog mix with no booze in it. I have everything I need but the whipping cream or heavy cream. Think I will give this a try when I get back to the store for last minute items next week.Agsin my friend you saved the day and me some $. Thanks again for a simple recipe my friend! And Merry Christmas and a Happy New Year 💝🎉
I love to cook. Changing to low carb a few years ago was very hard bc I gave up a lot of delicious desserts like this. I've learned to adapt many recipes but some just have to have more carbs. Your joy is so infectious & you make me want to convert more recipes to low or lower carb so we can enjoy them. I subscribed! Thanks & Blessings to you!
I made this last yr for xmas and it was a big hit, I just made one tonight for thanksgiving tomorrow. I added a small can of pumpkin and made pumpkin spice cheese cake. I made the sauce but no raisins because my girls dont like raisins. It turned out awesome😊 thank you chef!
W O W!!!!!!! Chef. That was A M A Z I N G!!!!! The best CHEESECAKE. That’s what I am going to EAT for the rest of my life. With a glass of 🥂. 🙏💐🙏👏👏👏🥂 THANK YOU. You are the BEST. 😘❤️
Thank you, Chef, for teaching me how to use the micro-grater/zesting tool properly. I used to dread having to zest a lemon or orange, now I love how easy and quick it is to get a beautiful and pith-free result. AND I've been able to pass on this lesson to my friends!! Thank you!! Peter A
Now this is what I have been waiting for. Cheesecake is my middle name! 😍 I was going to make chocolate cheesecake and caramel drizzle for Christmas but this will be what we have instead.
Thank you for all the nice recipes you upload 👌I've cooked some and was always astounded of how easy cooking can be... As you say: it's just cooking, not rocket science
Hello Chef JP. I made and used the sauce from your video on my cheese cake. The sauce is awesome by it's self for any desert or fruits. For me it really does not need the raisins and rum. Thanks Chef it's another winner of a recipe.
Hello, Chef, I go out my mind when you say, "Oh yeah Baby" It brings back so many days of the '70's. The Tongue sticking is Beautiful. You are so Passionate and Hilarious ! 143 for You. Regards
Have been making nut crusts for cheesecakes for a long time. Also use Mascarpone, gelatin, and sugar substitute (usually 100% stevia) to make it easier, faster and low carb. Sometimes use cookies to crumble for crust. Now view cooking quite informally - roughly measure, have fun, don’t take seriously. This one looks great.
Thank you chef! You are NOW my most favorite chef in the world!!!! Above Emeril Lagasi and Martin Yan!!!! Love your cooking video and how you explain everything in detail!!!!
Ohhh Thank you ! The name alone is to die for - EGGNOG CHEESECAKE - ... Can whipped cream cheese be used instead of softened cream cheese ? Now the refrigerator is on lock down. Thank you, CHEF JEAN-PIERRE ❤ Might as well - I'm in the 1st ten folks - yup, because 4 or more people at the same time,(31 mins), count as 1 😋
Thanks for encouraging me to buy a saucepan and teaching me how to use it! Now I make "amazing" sauces almost every day. Wow, what a difference such simple and inexpensive steps can make. Thanks for enriching my life.
Pam has always been my favorite girl in the kitchen. She makes clean up so much easier. My wife has been happy to share this spot as it gives us more time to share together relaxing rather than cleaning after the meal.
Made the cheesecake and the sauce today; turned out better than I could have hoped; tall, fluffy and looks wonderful. Wife helped me and we still like each other...success!
I love cheesecake! I love making cheesecake; I love baking cheesecake; I love serving cheesecake; and most of all, I love eating cheesecake! I do like the cream you prepared for a garnish with the orange zest. I like just a bit of lemon zest in the batter along with the orange. Yummy! There is nothing like a creamy, smooth, moist cheesecake to finish a meal with some espresso. You rocked this one with the right kind of flavors.
No matter what mood i am in or what kind of storm is in my head watching these always makes me forget what's going on and brings me into a cheerful mood.. oh and these videos makes me want to cook cos they make me hungry! Thanks Chef xx
The pure enjoyment of making this cheesecake and sauce, it is exactly what is needed to say “ Make Me “..... Another great Video Chef.. very fun and quite informative. !!!!
You know Chef, you enable me to know what tools to use to make things pretty. I probably won't do all the steps of making the fancy stuff, but bc you showed me that orange peeler thing, I can buy that and make things pretty. I added the orange zest to to sugar free choc pudding. It took the taste to another level. I'm good with gleaning from your teachings. Thanks so much for what you give!
My lord there were a lot of useful tips in this segment. One thing I've always hated with my springform pans, is they don't release anymore after a few used because oils get into the sliding part, but with your parchment paper trick, wa-la no more oils into the sliding area! I noticed no cracks on top of your cheesecake, that is a sign of a pro!! As a cheesecake lover, this segment really was a treat, thanks for such great content. BTW, I put one of your large wood cutting boards on my Christmas list this year, hopefully I'll get one..
Watching this video as your Sweet Potato Bisque is simmering on the stove. The cheesecake looks amazing. Having the bisque for dinner tonight & because we're going to a turkey luncheon tomorrow I'll be smoking a beef brisket for Thanksgiving dinner along with some smoked baked beans & garlic smoked potatoes.
Chef Pierre, thank you so much. This recipe was delicious. I made it with Kahlúa the cheesecake. It was absolutely fantastic. Then again you are fantastic my friend. Thank you for your teaching.
Greetings from southcentral Texas USA 🇺🇸; how wonderfully delicious 😋; a very special treat for the holiday: would love to try this out for tomorrow! Thank you, Master Chef Jean -Pierre . Again, thank you.
Greetings: amen 🙏: special intention: Media Technical Support People and Staff @ Chef Jean-Pierre , thank you. Again, Media Technical Support People and Staff @ Chef 👩🍳 Jean-Pierre , thank you.
Greetings: amen 🙏 alleluia: wonder if a person could put tiramisu extract into the batter as it might add a’. zing ‘ to the completed cheeecake flavor?
Greetings: amen 🙏; oh I see the tiramisu flavoring will go into the sauce! ; yummy 😋! ; fwiw - small and/ or large immersion blenders are a cook’s ( professional and/ or amateur) God Send as it all tastes better when very, very, very smooth!
I use my measuring cup and run into the handle preventing center packing. I saw another video where you use the packer. I will be looking for that, since I make a lot of cheese cakes. Just made my daughter’s wedding cake and I wish I had learned the parchment paper trick prior to that, but all layers came out perfectly anyway. Water bath helps tremendously!
When i was at school, in home economics i made a cheesecake which for some reason was absolutely fantastic, it is about the earliest cooking success i remember. This is a whole new level. Very interesting and festive! Merry Christmas!!
Dude is pounding pie crust with a Pam cap and got 3K likes and 10 dislikes. Then he smiles and metaphorically says "you don't like it, do whatever you want." Tells you how awesome and real he is. Haha. Love this channel and love you Chef. Thank you for enthusiasm and passion.
I found part of cooking is sometimes using whatever the hell's around you to get the job done
The only thing I can say is I wish I had your videos 58 years ago. You make cooking so enjoyable and believe me it has always been a chore. I can watch you all day ❤
My mum just passed away a few days ago, and I came across this channel. I was so glum and bummed out, but your pure gleeful, happy, friendly fun personality has cheered me right up. Probably sounds stupid but it’s the truth. You’ve brightened up my day, and I now know how to make a delicious cheesecake, which is my all time favourite dessert. Thank you Jean Pierre! Much love from Canada! X
I’m sorry for your loss. May your memories of her bring you comfort.
@@karysmuh thank you my friend.
I feel exactly the same way🎉
Thank you chef 🇺🇸😊
My deepest condolences.
I hope that you are okay😢❤
Chef, As a follower of Emeril while he had his shows and I have found your videos are so superior to all of the cooking shows that I have followed. You are very entertaining and informative. Your sauces, recipes, and processes are fantastic. I think this cheesecake is the best of all of them, all of which are each terrific all by itself.
Thank you 🙏
Yep I love the energy and joy and everything else I try to watch one a day because I'm a recent subscriber and that gives me lots to watch
@@ChefJeanPierre I know this is said often but your channel is what I go to for joy and Delight. Oh I almost forgot that ingredient, lets out a little bit more cognac. Just keep it coming for the rest of us
Yes. Superior. Chef John and 360 food are also very good. I learn from chef John as I am learning here.
Right there with you. I used to watch Emeril Live religiously. Jean-Pierre has that same magic.
I MADE THIS!!! and whow!! Never had anything like this. My kids think I am a super mom. Thank you Chef, as always, to perfection.
Hi what size pan did you use mine is 26.5 cm
For me, it isn’t about what you’re baking or cooking. It’s about witnessing your genuine enjoyment and passion for what you do. When I cook for my family, no matter how hard or miserable a day. A good, flavorful, hearty meal always makes it worthwhile. Thank you for your desire to pass your wisdom to the next generation. Your joyful attitude is forever infectious. Always a pleasure, my friend.
Exactly!!! I could watch him explain how paint dries and I would watch the whole video. Lol. His love and passion for cooking is infectious!!!!
Agree
When I had a family i used to love cooking. Now I live by myself and got lost in nothing in terms of food. Chef Jean-Pierre is reigniting my interest. At 71 I'm actually going to make a remoulade which I now discover is a Louisiana or French tartar sauce LOL and lots of other stuff just because it's fun
I can't even cook as I have a difficulty with my hands ... but I try to watch just one thing, then I'm still binge watching an hour or more 😅 later! I agree 👍 that it's that he's not only passionate about what he's cooking, but he's also passionate about sharing his amazing tips and tricks that he's learnt along the way! Remember that in one of his videos he said that he'd started his apprenticeship at age 14! What an absolute treasure he is! Oh how I adore his personality as well as his fabulous sense of humour along the way! Had he not become a chef, he'd have made an amazing comedian! However I think that it's his passion for what he's teaching while cooking, that infuses his humour in with his teaching! 👋
No millennial BS that’s why
He gives 6 different ideas for liqueur to put with the raisins, but is stymied for anything other than apple juice. MY kind of chef! Love you, JP.
Ya, right, apple juice. That is just not happening in my house, lol.
Just sent grandson to store for ingredients and found the springform pan. Oh baby!!!!❤
How did you like it?
@Batvolle it's smelling amazing atm as it's cooking. Haven't made the sauce yet but b4 it went into the oven it was very tasty.
I laughed so hard at the mischievous look on your face when showing us the finger cote . I love to watch your videos and really enjoy your energetic and humorous teaching . God bless you and much love and thanks from the great Republic of Texas 🤠
I'm a new friend!! can't get enough of Jean-Pierre. He makes me laugh and smile. I, also, new to low carb or NO carb, but I still get great cooking ideas. PLEAE, Chef, don't retire from here!! Thank You!
I am keto too but I still find excellent content with the Chef. Once you are on low/no carb for awhile its not that hard to adapt the Chef's recipes to it.
Its very easy to modify items to keto. I do it all the time.
Thank you, again, for showing us the WHOLE process of getting the nut crust to its desired stage. No cutting away, and always stopping and showing us with your hands (squeezing the processed nuts in your hand with a close up for one) and giving us actual knowledge of basic skills like getting orange zest which i will use every time i need it. (My mom always gave recipes that did not truly give me a chance at succeeding because she would write, "add enough liquid to make it right'', or vague descriptions of desired results.) I wish I had you as a teacher or mentor when I first started cooking 40 years ago.
One could spend a lot of time and money at the culinary school or just watch Chef's videos.
Make no mistake, Chef Jean-Pierre is funny and entertaining, he is also the real deal.
New subscriber here, I have been watching your channel for the past two days. When you call the people who used the zester wrong "ding dongs," I started laughing because I was one of the "ding dongs,"🤣🤣🤣🤣🤣 you were speaking of, but thanks to you 👍, I now know better😌😌. You say some of my favorite phrases, " if you don't like it don't use it" or "if you don't like it, use something else." After cooking for some picky people I lost my joy for cooking you have given it back to me. Thank you.
I've made this cheesecake a couple of times since you released the video a few months ago. Followed your recipe and instructions EXACTLY, and my cheesecake came out PERFECT every time. As for the rum raisin sauce: DELICIOUS!
You mentioned in the video that you make a fabulous ricotta, limoncello cheesecake. I'd love to see a video on that!
We’ll do it soon!
Also am looking forward to that one.@@ChefJeanPierre
oh yes, please do!
Alot of work must have gone into releasing all these videos in one week, and they're all awesome. Hands down best chef and teacher. What I really like about chef JP, you can tell he knows exactly why he's doing what he's doing, because he's put thought into it, and from experience.
Omg! I LOVE this guy! He teaches skills and techniques without trying to stifle creativity and individuality. That’s a real teacher! I so appreciate his joy, passion and humor…Cooking is supposed to be fun…a joyful act of love. Thank you, Chef!
To find passion in something and be able to do it for life must be just amazing.. love
I could literally talk to this guy all day. What a character
Very, very nice, Chef! I've made hundreds of cheesecakes during my career (past) as a restaurant sous chef and pastry chef. I wouldn't change a thing! My mentor gave me his NY cheesecake recipe which was given to him by a NY restaurant chef who actually charged $ for the formula. My mentor would have me press the batter through a Chinois before panning. Over the years, I developed several cakes, using that recipe as a foundation. I loved to use ready-made cookie dough (Otis Spunkmeyer) for the crust on many cakes. Of course, you must par-bake these first. ANYWAY - another great video! A quote from that old mentor regarding pastry: "Nothing beats your first thousand."
Please do share!
@@fluke196c 12 lb cream cheese, 3 lb 4 oz sugar - - -28 eggs, 10 egg yolks, 1/4 cup fresh lemon juice, 1 oz vanilla, 1/4 tsp salt.
Bake in water bath @ 300F for 1 hr and 30 minutes. New York Cheesecake. Makes four 10-inch cakes.
@@recordman555
How wonderful of you to share your recipe ❣This is a sincere, Thanks, because I had a grandmother in law who would give you her recipe for chicken soup and leave out the chicken!
@@recordman555 as a trainee chef with a passion with food I appreciate u a thousand sir for sharing the recipe 😋
@@justinmeta6092 No problem> Before I went to culinary school, I came up through the "old guard" of hard knocks. Not many chefs were quick to give up their secrets. I don't live in that world.
He’s so adorable!
A suggestion for non-alcoholic raisin soaking - I always use ginger ale. It adds a nice bite.
I love your enthusiasm for your cooking!
Oh that sounds like a great idea.
Every time I think Chef has reached the pinnacle he tops himself.
I hope he doesn't top himself.
Made this for my birthday. ( yes I made my own cake).
Did the full recipe, rum sauce and all.
That cake is as rich as a congressman! Great taste. Will definitely do this one again.
Only complaint, it needed to be more "eggnogy", but that's all preference.
I feel so spoiled with all these uploads! 🙌🙌🙌
This cheesecake looks a-MAZE-ing!!! I will have to try this soon.
Did you try it? Was it good?
My partner is going to love this.
Elegant ... Elegant ... oh, Yes!!!
This has to be the best looking cheesecake I’ve seen in my life. I want to make this so bad!
Watching your video is such an awesome feeling and you make one feel that you can make this dish just as wonderful As you have shown.thks.nirmala jagannathan.
You hit that nail on the head! That slice looks so creamy...
If I made it, I guarantee it would be made SO BAD! :-)
@@heykuckma Well.. I did make home-made eggnog and that part turned out OK! The cheesecake is the next challenge!
I was going to respectfully request a desert & then I came across this. I'm in heaven! Thank you, Chef Jean-Pierre! God's blessings from Canada 🇨🇦!
Been a fan for over a year now. I love how Chef JP always gives opinions for other ingredients or ways to deviate from the recipe if needed.
Always look 👀 ing forward to your next video chef!
I have never made a cheesecake, nor will I ever make one, but all your vids are entertaining and fun to watch. Thank you chef. Respect from Canada 🇨🇦.
Cheese cake is pretty easy. You should make it sometime. This recipe looks pretty good as a start
A shot of rum for every new spatula. 😋
This man literally makes cooking FUN. Im amazed. Great personality!! Great videos!!
Thank you, for sharing your amazing gift with "us 🇺🇸" Chef Jean-Pierre!
Here I am in the emergency department being treated for severe case of Covid and pass the time I’m watching these wonderful videos by chef Jean Pierre. I can’t wait to make this for my Christmas holiday dinner!!
I've never been so excited for a CJP video!! Lmao cheesecake is my favorite
CHEF YOU ARE SO AMAZING, THANK YOU SO MUCH. You are so beyond anyone else, printed recipe so I can gather ingredients I know that will be a grand slam at Christmas.
I love watching every step of your process but my two favorite moments are when you “zhuzh” the dish to make it more elegant (I learned that word from a hairdresser 😂), and when you taste your creation and make the best sounds and expressions. The zhuzhing, exclamations and expressions are just some of the reasons we adore you! 😃
You are the best!!! Besides teaching me all your wonderful methods. YOU MAKE ME LAUGH !!! Thank you. !! !
60 year old butcher learning new skills and so glad your my new teacher . December 23 discovered your channel and fabulous mustard sauce with salmon for 2 friends xmas dinner ,It went down a storm. AULD school teaching at its best . All the very best from Bonnie Scotland.
I just learned how to use the zester properly.
I always use use it like a grater.
Thank you chef.👍😀
That gota be sinful to eat! What I really like about your channel is you show all the details in cooking, I see how things progress to a finish state and all the things to watch out for in your demo. This really helps me learn how to cook. Thanks and Merry Christmas 2022!
I am definitely making this this coming Christmas! This Chef is awesome so entertaining I’m glad I found him 😊
Dear Chef, thank you! Since my children have grown and flown the coop I don't enjoy cooking as much...until I found your channel! Now...ohh, I love cooking again!
Instead of aluminum foil around the springform pan I use cooking bags. Reynolds makes them to roast chickens ( why?!). Just put the springform into the bag, roll the excess down to form a cuff, put it in the bain Marie. Waterproof!! Works every time!
Love, love, love your show!!!
Great tip with the cooking bag, but the aluminum foil is the greener choice as it recycles even if there's food on it. NOT attacking you. At the end of the day using a few extra plastic bags a year isn't going to make a gigantic difference. But you know the saying, "every little bit..."
Outstanding as usual. Thank you for just being you. Great show.
You bring JOY into my life watching your videos! Great entertainment. Thank you.
I absolutely Love chef 😋... I don't even cook, but I love watching him ... and I end up binge watching him!! SOOOO in 🥰 ❣ love with Chef Jean Pierre... I also Love ❤ how you teach us so many tricks along the way! Thank you so much 💓 from yout Australian 🇦🇺 fan!
I'm also wondering if you've also lived in Italy? Thanks for such great entertainment ... 👌 😊
My daughter and I were just talking about how do you make Egg Nog. Came back from the store earlier today and they wanted $8 just for the half gallon of the egg nog mix with no booze in it. I have everything I need but the whipping cream or heavy cream. Think I will give this a try when I get back to the store for last minute items next week.Agsin my friend you saved the day and me some $. Thanks again for a simple recipe my friend! And Merry Christmas and a Happy New Year 💝🎉
You are by far the best, funniest and entertaining chef on any media platform!!!!! Thank you for being you!!!!
🤗👍Pure JOY. Thank you Chef Jean-Pierre.
I love to cook. Changing to low carb a few years ago was very hard bc I gave up a lot of delicious desserts like this. I've learned to adapt many recipes but some just have to have more carbs. Your joy is so infectious & you make me want to convert more recipes to low or lower carb so we can enjoy them. I subscribed!
Thanks & Blessings to you!
I made this last yr for xmas and it was a big hit, I just made one tonight for thanksgiving tomorrow. I added a small can of pumpkin and made pumpkin spice cheese cake. I made the sauce but no raisins because my girls dont like raisins. It turned out awesome😊 thank you chef!
Chef,
I never get enough of watching you cook and teach! My family is so grateful for this channel!
Can’t wait to make the cheesecake and sexy sauce!!
W O W!!!!!!! Chef.
That was A M A Z I N G!!!!!
The best CHEESECAKE.
That’s what I am going to EAT for the rest of my life. With a glass of 🥂.
🙏💐🙏👏👏👏🥂
THANK YOU. You are the BEST.
😘❤️
WOW Thank you darling Have been trooling your old episodes… Amazing in what i have missrd out on since I have subscribed my Dear Friend👍
Thank you, Chef, for teaching me how to use the micro-grater/zesting tool properly. I used to dread having to zest a lemon or orange, now I love how easy and quick it is to get a beautiful and pith-free result. AND I've been able to pass on this lesson to my friends!! Thank you!! Peter A
Just watching this makes my mouth water so much I can taste it and I'm not even there such quality
Now this is what I have been waiting for. Cheesecake is my middle name! 😍 I was going to make chocolate cheesecake and caramel drizzle for Christmas but this will be what we have instead.
Thank you for all the nice recipes you upload 👌I've cooked some and was always astounded of how easy cooking can be... As you say: it's just cooking, not rocket science
You are the best chef ever!!! Thank you for your lovely shows!! You must get onto TV
"Or you can rub it all over your body. This will be make you very appetizing."
This is why I love this channel. :)
20:50 😂😂 you are amazing chef , 🙏
Oh my goodness my mouth waters!!!! Those rum raisins and that frangelico in that cream!!! Ooh my!!!
Hello Chef JP. I made and used the sauce from your video on my cheese cake. The sauce is awesome by it's self for any desert or fruits. For me it really does not need the raisins and rum. Thanks Chef it's another winner of a recipe.
Hello,
Chef, I go out my mind when you say, "Oh yeah Baby" It brings back so many days of the '70's.
The Tongue sticking is Beautiful. You are so Passionate and Hilarious !
143 for You.
Regards
Have been making nut crusts for cheesecakes for a long time. Also use Mascarpone, gelatin, and sugar substitute (usually 100% stevia) to make it easier, faster and low carb. Sometimes use cookies to crumble for crust. Now view cooking quite informally - roughly measure, have fun, don’t take seriously. This one looks great.
Thankyou Pierre! The carrot cake looks delicious. You are a breath of fresh air.
Thank you chef! You are NOW my most favorite chef in the world!!!! Above Emeril Lagasi and Martin Yan!!!! Love your cooking video and how you explain everything in detail!!!!
Ohhh Thank you ! The name alone is to die for - EGGNOG CHEESECAKE - ... Can whipped cream cheese be used instead of softened cream cheese ?
Now the refrigerator is on lock down.
Thank you, CHEF JEAN-PIERRE ❤
Might as well - I'm in the 1st ten folks - yup, because 4 or more people at the same time,(31 mins), count as 1 😋
This is my dessert for our Christmas dinner. Thanks so much chef! You're the best!!!!!
Always thumbs up with Jean Pierre, brilliant. Have Great holiday
Wow this cake looks so marvelous and delicious. Thank you chef JP for being such an excellent teacher. 😘
Thanks for encouraging me to buy a saucepan and teaching me how to use it! Now I make "amazing" sauces almost every day. Wow, what a difference such simple and inexpensive steps can make. Thanks for enriching my life.
I'm not much for sweet anything, but I'd eat a third of this cheesecake - and never blink an eye. Magnifique, Jean-Pierre!
Pam has always been my favorite girl in the kitchen. She makes clean up so much easier. My wife has been happy to share this spot as it gives us more time to share together relaxing rather than cleaning after the meal.
20:06 you come back over here 😂😂😂😂😂, I just love it, so natural. How entertaining and the passion you have of cooking.
This channel has me planning on installing a TV in my new kitchen❤So fun and inspiring to watch!
Made the cheesecake and the sauce today; turned out better than I could have hoped; tall, fluffy and looks wonderful. Wife helped me and we still like each other...success!
Thank you for allowing your videos to be downloadable. And for doable recipes.
I love cheesecake! I love making cheesecake; I love baking cheesecake; I love serving cheesecake; and most of all, I love eating cheesecake!
I do like the cream you prepared for a garnish with the orange zest. I like just a bit of lemon zest in the batter along with the orange. Yummy! There is nothing like a creamy, smooth, moist cheesecake to finish a meal with some espresso. You rocked this one with the right kind of flavors.
Chef your just amazing. You have gotten me back into cooking and I love what you do. You’re truly funny, and an awesome teacher, thank you Chef!
Absolute masterpiece, chef. You are a maestro my friend. God bless chef Jean-Pierre.
My favorite RUclips chef gives me another thing to go and try, I love it!
No matter what mood i am in or what kind of storm is in my head watching these always makes me forget what's going on and brings me into a cheerful mood.. oh and these videos makes me want to cook cos they make me hungry! Thanks Chef xx
The pure enjoyment of making this cheesecake and sauce, it is exactly what is needed to say “ Make Me “.....
Another great Video Chef.. very fun and quite informative. !!!!
You know Chef, you enable me to know what tools to use to make things pretty. I probably won't do all the steps of making the fancy stuff, but bc you showed me that orange peeler thing, I can buy that and make things pretty. I added the orange zest to to sugar free choc pudding. It took the taste to another level. I'm good with gleaning from your teachings. Thanks so much for what you give!
My lord there were a lot of useful tips in this segment. One thing I've always hated with my springform pans, is they don't release anymore after a few used because oils get into the sliding part, but with your parchment paper trick, wa-la no more oils into the sliding area! I noticed no cracks on top of your cheesecake, that is a sign of a pro!! As a cheesecake lover, this segment really was a treat, thanks for such great content. BTW, I put one of your large wood cutting boards on my Christmas list this year, hopefully I'll get one..
Chef - Your SMILE is PRICELESS!!! FrenchFlower from Lyon.....Abientot
Outstanding. Waiting taste o vision! Until then I will have to make my own.
This looks awesome and ill definitely try making it.
Watching this video as your Sweet Potato Bisque is simmering on the stove. The cheesecake looks amazing. Having the bisque for dinner tonight & because we're going to a turkey luncheon tomorrow I'll be smoking a beef brisket for Thanksgiving dinner along with some smoked baked beans & garlic smoked potatoes.
I was telling my hubby your menu and he wants to invite himself to eat Thanksgiving at your house. He said he will being the Eggnog Cheesecake. LOL
@@sammyjo8109 Sounds like a plan! Have a Happy Thanksgiving.
@@gerrycorbino66 lol You also.
Never done a cheesecake before. That’ll have to change. Thanks for sharing this amazing recipe Chef!
Chef Pierre, thank you so much. This recipe was delicious. I made it with Kahlúa the cheesecake. It was absolutely fantastic. Then again you are fantastic my friend. Thank you for your teaching.
Thank you Chef for this beautiful recipe and video. 👍
Made this for thanksgiving this year and had never made a cheesecake before. It came out amazing. Definitely recommend!
Amazing teaching. Am just learning this recipe for the first time and is worth it. Thank you Sir
Greetings from southcentral Texas USA 🇺🇸; how wonderfully delicious 😋; a very special treat for the holiday: would love to try this out for tomorrow! Thank you, Master Chef Jean -Pierre . Again, thank you.
Greetings: amen 🙏: special intention: Media Technical Support People and Staff @ Chef Jean-Pierre , thank you. Again, Media Technical Support People and Staff @ Chef 👩🍳 Jean-Pierre , thank you.
Greetings: amen 🙏 alleluia: wonder if a person could put tiramisu extract into the batter as it might add a’. zing ‘ to the completed cheeecake flavor?
Greetings: amen 🙏 alleluia: hug 🤗; wishing you a blessed beautiful holiday!
Greetings: amen 🙏; oh I see the tiramisu flavoring will go into the sauce! ; yummy 😋! ; fwiw - small and/ or large immersion blenders are a cook’s ( professional and/ or amateur) God Send as it all tastes better when very, very, very smooth!
Omg, this looks absolutely heavenly! Def gonna a have to give this a try. Thank you Chef, you passion for cooking(and eating) is infectious!
I use my measuring cup and run into the handle preventing center packing. I saw another video where you use the packer. I will be looking for that, since I make a lot of cheese cakes. Just made my daughter’s wedding cake and I wish I had learned the parchment paper trick prior to that, but all layers came out perfectly anyway. Water bath helps tremendously!
When i was at school, in home economics i made a cheesecake which for some reason was absolutely fantastic, it is about the earliest cooking success i remember. This is a whole new level. Very interesting and festive! Merry Christmas!!
🙏🙏🙏😊