Jamie should be hired by Cookbook Editors. If he messes up the recipe, you need a rewrite. The guy has skills, but his greatest skill is misreading unclear recipes...
@antichef I've told you this many times, in fact, every time the recipe is clearly confusing. I've started calling it Jaimie 's Cookbook Editor Fixate, that look you get when stuck in the middle of the recipe and the instructions aren't making sense. You would be super good at editing and valuable to a publisher.
For real though this is why I HATE cooking from cookbooks and prefer videos (even though I usually prefer written instructions as I can read faster than I can watch someone else do it) because people just don't know how to write clear instructions sometimes!
To be fair, at 1:49 the recipe does state "The finely ground almonds used to DUST the pan" (emphasis on the word "dust" added). I think this threw Jamie off. The word "coat" should have been used instead of "dust." Thus, the recipe is poorly worded. However, I thought that when he saw how much excess almond "dust" he had, or when he started talking about the cheesecake not having a graham cracker crust, he would suddenly realize that the pan should be coated with a thick layer of the almond "dust" to form the crust. Unfortunately, it never occurred to him, not even at the end of the video when he was saying that the almond "dust" disappeared into the cheesecake and that it would have been even better with a graham cracker crust or a speculoos crust.
In a video of Martha making a cheesecake she dusts the cakepan she's using. Jamie did what the recipe instructed and Martha did thar herself. So everyone ragging on Jamie is actually wrong.
@@hannakinn In this video of Martha making the cheese cake ruclips.net/video/1Eoy5YdY0cA/видео.html Martha's almonds are not as finely ground as in Jamie's video, and she explicitly states starting at 0:40 that the ground almonds are forming the crust, which she states several times. That chapter of the video is labelled "Almond Crust." You can see in the video that the almonds are more coarsely ground than in Jamie's video, and they form a thick coating on the pan.
@@Bojambo Elementary, my dear Watson.🔎 Note: This phrase is famously attributed to Sherlock Holmes, but he never says the line in Doyle's works. He says elementary several times and my dear Watson, but never together. There is a popular 1899 play in which Sherlock Holmes says "Elementary, my dear fellow" in the script, but some hypothesize that in performance the actor sometimes may have said Watson instead of fellow. The line as we know it was in widespread use in articles and advertisements in the early 1900s.
What I don't understand is, he inverted the cake onto the plate. Crust-on-top-cheesecake?! So it should have been a springform pan and he would have removed the sides and transferred the cake to the plate?
What cracks me up about these comments is there's an online video of Martha making his exact cheesecake. She does not use a springform pan, she literally dusts the pan with a tiny bit of almond meal and discards the rest of the 1/4 lb, and she creates citrus zest using stationary microplane on the bottom and moving the fruit. She does not demonstrate how she removed the cheesecake from the traditional cake pan. 🤣🤷🏻♀️ (if you want to watch the video, google: Martha Stewart cheesecake zest lemon orange)
Did I miss the orange in this recipe? Also, you know she didn't show the one in the normal cakepan, because she had the same issue and didn't own up to it. Also, throwing away expensive almond as part of her recipe? Typical MS. Do I sound like I can't stand her? Spot on!
"Weird that this has no crust," he says, standing directly next to the entire container of almonds that was meant to be the crust. "Too bad the almonds just sorta disappeared" he says, after not using the almonds. I'm laughing. This channel is the best.
If you do use the springform pan, you have to be sure to have tin foil wrapping the bottom and up the sides of the pan. Otherwise, the water from the Ban Marie seeps in from the bottom and ruins the cheesecake.
I was obsessed with Martha Stewart as a child and I got to meet her a few years ago and became even more obsessed. If she puts 1/4 lb. of almonds in a recipe she would have wanted you to use every crumb. She doesn’t ever waste anything. If you watch her shows you can see she will scrape every bowl and use every remnant of an ingredient she meticulously prepared in advance.
I used to watch cooking shows religiously as a kid (more than cartoons or anything) and it was hardwired into me by almighty Queen Martha to scrape everything out of the bowl. I don’t even recall her ever saying to do it, I would just follow her lead. Now when I watch cooking content as an adult and they don’t scrape the bowl, it just grinds my gears lol
A little tip on hulling strawberries for sauce, etc. I also just cut off the top of the strawberries if I'm just making a sauce for me. But to completely hull a strawberry which will make the sauce darker red and more flavorful, take out the center also (like coring and apple). The white has no flavor so it dillutes the strawberry flavor. It also pales the redness of the sauce. The easiest way to do it is to use a wide straw (or standard straw for small strawberries). I use those sturdy reusable plastic straws and have normal and wide ones that I use for different things. One last little tip. When using this straw technique, don't worry about shaking or knocking out the strawberry core from the straw each time you core/hull one. Just keep them in and they'll work their way up the straw and pop out on their own! OK one more tip (and the last one, I promise!) Embrace non-stick cooking spray as one of your best friends and savior while baking. If you are baking a cheesecake in a non-springform pan which you'll have to turn out on to a plate as you did, spray the sides with the cooking spray. If you are using a non-stick coated pan, don't use it. It contains soy lecithin which will build up on the non-stick surface over time. (Sorry, I'm a baking science geek).
Jamie, you do know you're quickly becoming the ANTI-ANTI-CHEF ? Putting your own spin on a recipe, rather than following it blindly because you don't know any different or better, is a joy to behold! Your version of a baked cheesecake was spectacular!
This isn't an overnight thing, and it's been a pleasure to follow your journey for this long, but sometimes it hits me just how good you've gotten at this. Truly proof that no matter your starting point, all you need to be a good cook is hard work and perseverance
I'm a long-time viewer and I've seen all of your episodes at least once, but I don't usually read the comments. It's surprising and discouraging how many people feel that it's ok to leave downright mean comments. To watch you grow as a cook over the years has been really remarkable, considering you're self-taught. You're doing a fantastic job and I hope you don't take any of those comments to heart.
I’ve made this time and time again. This is the best cheesecake I’ve ever had in my life but you need to butter the pan really thick and basically stick as much almond as you can to the butter.
6 minutes in, and it seems to me that the 1/4 pound of almond is expected to comprise the crust of the cheesecake. Im guessing that because you left the crust off, then the cake will be overdone.
@@signalflare3791 well the cake was a bit overdone, but taht was because of the baking temps and times. It should not show any pores when sliced, it should still be creamy silky. Usually you would bake the cake for 15 to 20 minutes at somewhere between 190-220°C and then another 1h at 130-160°C. If done correctly it will seperate from your buttered form on the sides and then fully bake and rise (it will shrink down again but might overflow if stirred to much) making removal from any form rather easy. If you want a crust you either use the flat forms which get wider or a spring form, because there is no way you will be able to remove a cake with a crust in what Jamey used and then be able to flip it around afterwards to have the crust at the bottom.
i had the same thought too but then he inverted the cheesecake so if he used all the ground almonds the crust would be on top so i don't know unless i used a springform, all of this is guesswork on my part
The title of Jaime's YT Channel alone was too outrageously creative to skip😂but then the vid he titled: "cabbage hell" out of a recipe book with a laughing Julia Child bobble head in background got me to sub. Thoroughly enjoyable. Entertaining yet informative. Appreciate his test kitchen😉
The texture and density of the cheesecake (and any other custard) can be improved by rapping the mixing bowl on the counter a few times after mixing, then transferring the mixture to the refrigerator for an overnight rest. This allows for the tiny bubbles integrated into the mixture during mixing to rise out. This results in a creamier, denser custard at the end of baking. And get yourself a spring-form pan. It's a pretty fundamental tool for making cheesecakes.
This is regarding some discussions about springform leakage even with aluminum foil wrap. I learned a cool trick on America's Test Kitchen regarding how to keep water from seeping in even when using aluminum foil wrapped around the springform in a bain-marie. If you love to bake and have several sizes of various types of baking pans, (I have 3 sizes of springforms), use (or buy) a round cake pan one inch larger than the springform. The springform will fit in to the cake pan perfectly so when you place them into the bain-maire, zero leakage! If you already have 9 inch cake pans and an 8 inch springform, you're all set. They make 10 inch cake pans (and larger) if you have a 9 inch (or larger) springform. If you don't bake much but still wanna be assured you won't have leakage, you don't have to buy an expensive cake pan if this is all you're going to use it for. You can get a simple aluminum 9 or 10 inch cake pan for $10 on Amazon. It is truly worth the investment! I saw someone's comment about new silicone wraps for springforms. That sounds cool too! Didn't know those existed!
Martha: Use 1/4lb almonds for crust Jamie: I think she just means dust it with a little bit. Also Jamie with almonds sitting in view of camera: There is no crust. 😂😂 Listen to Martha Jamie!
It don't say it's for a crust, it literally says in the description the almonds are for dusting the pan. 1/4 lb is not enough for a proper crust either way and all her recepies with crusts use graham crackers online.
He broke the springform pan a while back in a video. I re-watched it recently but can't remember which video it was right now. He tried to fix it but couldn't.
I used to make her pumpkin cheesecake every thanksgiving. Then one year I discover Emerile Lagasse's pumpkin cheescake. It is possibly the best cheesecake ever. Ive used it as a base to create my own cheesecakes. My best is candy cane cheesecake. I love it!
The comment section of your videos reminds me of going to church with my grandparents as a kid. If you are standing in the parking lot all those nice people smiling and talking are a bit of nostalgia. But as you get closer you begin to hear all the ladies picking apart all the food that was brought and everything the ladies are wearing and the sermon and the local and comparing notes on who has the worst kids. Meanwhile the men just talk about directions, fishing and sports. I miss those days though. Great food and lots of good stories.
God Jamie that looked truly stunning. I don’t have much of a sweet tooth but I’d happily scoff that down. And look at you with your glacé strawberries! Just beautiful 😂 Couldn’t be any more proud of how far you’ve come since those long ago days when it all began. Well done Jamie 👏👏 xx
Jamie talking about it being an easy recipe while i quite literally yell at the screen that the cheesecake is never coming out of that pan bc that's what a springform is for.
I have a few of her cookbooks, and have used them regularly for years. They're pretty well edited. The recipes are clear and easy to read. A lot of cookbooks are really poorly tested and edited. We used to pick up her magazine pretty regularly, also contained a lot of good recipes, and I've kept a lot of those over the years as well.
That is one beautiful cheesecake and I LOVE how you added your own touch to it! I was legit so happy for you when the cheesecake finally release from the pan! When I bake cheesecakes, I always use a springform pan to make sure I can get that sucker out and ready for display. Awesome job!
OK instead of graham cracker crust, you could take almonds grind them up with sugar and butter and whatever and do that as a crust. just thinking outside the box
the non crust and no spring pan aside, this looks sooooo good! The creativity with the excess strawberries really elevated the cheesecake! Personally, im pretty jealous i love a good cheescake ❤❤❤
Whenever you have the camera in the cabinet moments, it always makes me think of Good Eats :) Love it that you’re coming up with your own stuff now, Jamie! You’re on another level now
Jamie, please dont listen to these people in the comments complaining about not using a springform pan. I love that Jamie didnt use one. I was always so scared of making cheesecakes in regular pans. But after this, I will give it a try. Now I am armed with the heat gun hack! Please do things in recipes (that the recipes call for) that normally we don't do. I would like to see how that helps or hurts the recipes. basically Jamie experimenting on the show so we don't have to.
If you want well designed, short ingredient list recipes MS is the best. Her savoury dishes are easy too, I have used them regularly for years. Definitely made me a better cook as they are well explained and very straightforward.
Looked beautiful and you came up with a good solution for getting the cake out of pan. I believe most of the ground almond was supposed to be on bottom as a crust and typically one would use a loose bottomed or springform cake pan. Those glacéed strawberries looked amazing.
Martha Stewart was notorious for her recipes not being terribly accurate. She has even been accused of deliberately giving false measurements in her recipes to deliberately cause bad results. Before she was a household name, she did a garden club lecture at our local Art Institute. The flower shop I worked at was hired to do the flower arrangements for the accompanying luncheon. The Art Institute had horribly draconian budgets, so we came up with a cheap solution: we bought Home Center potted tulips, pulled them out of their soil, washed off the bulbs and plunged the whole plant into water filled, vintage Ball jars. We might have tied some organdy or rafia ribbon around the lid of of the jar. Guess what showed up in her magazine a few months later? (With no credit). She must have gotten sued too many times because later, she was more forthcoming about where her ideas came from and the accuracy of her recipes improved.
I agree 💯. I made one of her lamb recipes and I re-read recipe several times as I did not think her measurements were correct but I second guessed myself n it turned out horrible. I was so mad it was a very expensive mistake. I actually wrote to her re measurements / instructions
Wow, it's impressive to see how far Jaime has come. Look at him give the recipe his own twist by adding some of Julia in there. He's learned so much! (sifts out most of the ground almonds and complains he doesn't taste them in the cake) (doesn't use a springform pan and has to deal with the cake getting stuck ... again) That's our Jaime! ❤
A speculoos crust would be KILLER, especially around Christmas! IMO another good variant if you like more of a sweet and salty vibe is a pretzel crust--just remember to add some sugar to the mix
When you said Christmas, I thought crushed pistachios instead of the almonds❤. Half natural green & the other is the yucky red dyed😊 Maybe the swirling yin-yang design😮?
I put a round of parchment paper in the bottom of EVERY cake pan I use. No exceptions. I may not need it all the time, but it keeps me from worrying about the cake not coming out. But Jamie, your method worked too, so good on you. Thanks for the fun!
Jamie, well that was different;and amazing result....I've never seen a cheesecake plated upside down but...like who cares...looks great and I just know it tastes like heaven!
@@ladyrazorsharp I do admire Jamie's bravery with the baker's torch though; NOT MANY would use it that way...& to see that cheesecake obey him and actually come out in one piece that way had me on the edge of my chair...well he didn't fail but Miss Martha did if she did not tell the reader to use a springform pan etc...oh well..."live and learn" and I for one have enjoyed watching Jamie learn to bake/cook since the beginning.
Another great video, it's been wonderful to watch your progress as a cook. Sometime you might want to pick up a ceramic knife or two to try out in your kitchen. They are my favorite for cutting fruits and soft vegetables as the edge never seems to dull. Just don't drop or twist them because they will chip and break, but I've had mine for almost 20 years without trouble. Worth a try, anyway.
Jamie! The quarter pound of almonds were supposed to be pressed into the bottom of the cake pan in lieu of crumb crust. That's why it's such a large amount. That's why the cake was difficult to release from the pan. I used that recipe as written (i.e. with all quarter pounds of the nuts, and went back to a crumb crust, which I like better. I will incorporate your strawberry sauce next time, though.
Ive been really hoping you would do a Martha video; she is my Julia. I have this cookbook and its covered with stains on many pages. Definitely one my favorites ❤ Also favorites are the older version of Pies and Tarts and Favorite Comfort Foods Thank you for doing this😊
WOOO! Dude, it looks amazing. This might be a fun one to revisit in the future. Might calm everyone down who’s mentally digging into your kitchen cabinets for that spring pan and almond crust 😂
You gave me the courage to try it. after years of being scared of the cheesecake never again! It came out delicious. some slight mishaps happened but its all good. Thank you Jaime. I can make cheesecake now!!! WOOO!
A free book! I LOVE IT! FYI: Philadelphia cream cheese is just ricotta cheese whipped with heavy cream (in case you want to make it yourself). I regularly make my own sour cream and my own fresh ricotta. Not hard and you can use UP (ultra pasteurized) milk from the grocery store. To make fresh mozarella you need raw milk and that's more complicated. My fav crust is made from the big bag of chocolate animal cookies at Walmart. Not too sweet. Perfect. Yes they have plain vanilla animal cookies, too.
Oh, slight feedback for future videos: I was watching with headphones and wondering what the weird ticking noise I was hearing was, and after I while I figured out that it was your necklace hitting your mic. I don't know if you noticed yourself, but in case you didn't. :)
🎵"OUTSHINED OUTSHINED OUTSHINED OUTSHINED!"🎶 Bruh you brought Chris Cornell into my heart!!🤍 Trader Joes Graham cracker squares w/a bit of Golden Grahams cereal mixed in makes *THE* best crust for cheesecake, everrr! Love ya Anti-Chef many blessings
With your sauce, it looks lovely and so yummy!!! You really shouldn't start editing amounts in a recipe until you've made it at least once following the recipe completely! Then you can change and adjust to suit your own tastes. 😀 If you follow all the suggestions and use a spring form pan next time, make sure to wrap the outside in foil before you place it in a ban marie - sometimes spring forms leak. And a good thing it didn't really have a crust since you're serving it upside down. We live and learn.
SUGGESTION: Paint the wall with the Order Up sign on it, like a previous commenter suggested a couple of weeks ago. I hope you're loving your new kitchen. It just lacks the warmth your home kitchen had. Love ya, man!
Holy crap I just mentioned hoping to see a Martha recipe sometime on the last video lol. Fun to see! I don't think I've personally seen her recipes tested, but I could be forgetting.
Here in germany it is very normal to not have a crust on your cheesecake. Until I was like 12 or so, I only knew it that way because that is how mom always used to make cheesecake. Of course it depends, but where I live even bakeries rarely have it with crust. Still my absolute favourite cake ever.
Jamie should be hired by Cookbook Editors. If he messes up the recipe, you need a rewrite. The guy has skills, but his greatest skill is misreading unclear recipes...
Hahaha I love this
@@dericgourd3808 THIS!! Thank you!!
@antichef I've told you this many times, in fact, every time the recipe is clearly confusing. I've started calling it Jaimie 's Cookbook Editor Fixate, that look you get when stuck in the middle of the recipe and the instructions aren't making sense. You would be super good at editing and valuable to a publisher.
For real though this is why I HATE cooking from cookbooks and prefer videos (even though I usually prefer written instructions as I can read faster than I can watch someone else do it) because people just don't know how to write clear instructions sometimes!
@@thecryingcryptid and not every recipe in a cookbook is tested. Videos at least show that they work
Coating the pan with almond dust rather than dusting the pan with almonds. Classic Jamie move.
To be fair, at 1:49 the recipe does state "The finely ground almonds used to DUST the pan" (emphasis on the word "dust" added). I think this threw Jamie off. The word "coat" should have been used instead of "dust." Thus, the recipe is poorly worded.
However, I thought that when he saw how much excess almond "dust" he had, or when he started talking about the cheesecake not having a graham cracker crust, he would suddenly realize that the pan should be coated with a thick layer of the almond "dust" to form the crust.
Unfortunately, it never occurred to him, not even at the end of the video when he was saying that the almond "dust" disappeared into the cheesecake and that it would have been even better with a graham cracker crust or a speculoos crust.
In a video of Martha making a cheesecake she dusts the cakepan she's using. Jamie did what the recipe instructed and Martha did thar herself. So everyone ragging on Jamie is actually wrong.
@@hannakinn In this video of Martha making the cheese cake ruclips.net/video/1Eoy5YdY0cA/видео.html Martha's almonds are not as finely ground as in Jamie's video, and she explicitly states starting at 0:40 that the ground almonds are forming the crust, which she states several times. That chapter of the video is labelled "Almond Crust." You can see in the video that the almonds are more coarsely ground than in Jamie's video, and they form a thick coating on the pan.
@@luminiferous1960 You deserve a cheers for your detective work! 🕵
@@Bojambo Elementary, my dear Watson.🔎
Note: This phrase is famously attributed to Sherlock Holmes, but he never says the line in Doyle's works. He says elementary several times and my dear Watson, but never together.
There is a popular 1899 play in which Sherlock Holmes says "Elementary, my dear fellow" in the script, but some hypothesize that in performance the actor sometimes may have said Watson instead of fellow. The line as we know it was in widespread use in articles and advertisements in the early 1900s.
Calls for 1/4 lb almond crust, dusts with 2 tsp and complains about missing almond taste. Lol
😂😂😂😂
and also complains that it doesn't have a crust, th e ground almonds are supposed to be a crust
@@Aleph-Noll💯💯💯💯💯
Love Jamie's content. Sometimes he does the dumb thing then complains about it. It's a weird thing
What I don't understand is, he inverted the cake onto the plate. Crust-on-top-cheesecake?! So it should have been a springform pan and he would have removed the sides and transferred the cake to the plate?
What cracks me up about these comments is there's an online video of Martha making his exact cheesecake. She does not use a springform pan, she literally dusts the pan with a tiny bit of almond meal and discards the rest of the 1/4 lb, and she creates citrus zest using stationary microplane on the bottom and moving the fruit. She does not demonstrate how she removed the cheesecake from the traditional cake pan. 🤣🤷🏻♀️ (if you want to watch the video, google: Martha Stewart cheesecake zest lemon orange)
interesting, must watch, so many complaining no crust
Hope Jamie sees this. he's getting "dusted" here in the comment section!
Good research! Though you have to admit she got more almond in her pan than Jamie did. Either way the recipe is not written very well.
This comment should be pinned at the top!
Did I miss the orange in this recipe?
Also, you know she didn't show the one in the normal cakepan, because she had the same issue and didn't own up to it.
Also, throwing away expensive almond as part of her recipe? Typical MS.
Do I sound like I can't stand her? Spot on!
"Weird that this has no crust," he says, standing directly next to the entire container of almonds that was meant to be the crust. "Too bad the almonds just sorta disappeared" he says, after not using the almonds. I'm laughing. This channel is the best.
Im yelling at the screen " why aren't you using a spring form pan???????" That's what spring form pans are for,cheesecake
Me too! But I kinda understand.
Tonkatsu(sp) for garnish isn't exactly normal either.
Lol! Between that and skimping on the ground almond, I knew there was gonna be some drama getting the cheesecake out of the pan.
My panicked thought exactly but this wasn't baked but steamed like a custard
Springform would've let the water into the batter.
If you do use the springform pan, you have to be sure to have tin foil wrapping the bottom and up the sides of the pan. Otherwise, the water from the Ban Marie seeps in from the bottom and ruins the cheesecake.
5:25 wait isn’t the crust you’re missing the 1/4lb of almond dust you opted to leave off?
the word "dusting" has thrown me the f off. I'll go back to cooking jail. I'll be back next week!
he's getting pretty good at rage baiting...
@@antichef it turned out seriously beautiful regardless! the anti-chef spin on a crustless cheesecake
@originaldarlin seems to be a talent of mine
Hold on! Here's Martha herself doing the dust-and-dump. ruclips.net/video/1Eoy5YdY0cA/видео.htmlsi=wMZjo5-WLMBXuvTG&t=54
Jamie: This recipe isn't challenging.
Also Jamie: Skips entire step - basically (dusting with almond flour rather than making an almond crust)
I was obsessed with Martha Stewart as a child and I got to meet her a few years ago and became even more obsessed. If she puts 1/4 lb. of almonds in a recipe she would have wanted you to use every crumb. She doesn’t ever waste anything. If you watch her shows you can see she will scrape every bowl and use every remnant of an ingredient she meticulously prepared in advance.
Sometimes, too much Jamie shortcuts. Read the recipe, cook it in your head. Then proceed. Love your channel.
I used to watch cooking shows religiously as a kid (more than cartoons or anything) and it was hardwired into me by almighty Queen Martha to scrape everything out of the bowl. I don’t even recall her ever saying to do it, I would just follow her lead. Now when I watch cooking content as an adult and they don’t scrape the bowl, it just grinds my gears lol
Jesus, dude. . .
@@gibsonc22 hmm.. never met him. 🤷
@@7BearSarahhaha same!
I’m not sure which is more entertaining, Jamie’s ADD, or his cooking. He’s a complete package!
A little tip on hulling strawberries for sauce, etc. I also just cut off the top of the strawberries if I'm just making a sauce for me. But to completely hull a strawberry which will make the sauce darker red and more flavorful, take out the center also (like coring and apple). The white has no flavor so it dillutes the strawberry flavor. It also pales the redness of the sauce. The easiest way to do it is to use a wide straw (or standard straw for small strawberries). I use those sturdy reusable plastic straws and have normal and wide ones that I use for different things.
One last little tip. When using this straw technique, don't worry about shaking or knocking out the strawberry core from the straw each time you core/hull one. Just keep them in and they'll work their way up the straw and pop out on their own!
OK one more tip (and the last one, I promise!) Embrace non-stick cooking spray as one of your best friends and savior while baking. If you are baking a cheesecake in a non-springform pan which you'll have to turn out on to a plate as you did, spray the sides with the cooking spray. If you are using a non-stick coated pan, don't use it. It contains soy lecithin which will build up on the non-stick surface over time. (Sorry, I'm a baking science geek).
Love Martha's cheesecake!!
And I agree - a crust, and baked in a springform pan.
Glad to see the bowl-dispensing ceiling apparatus was transferred to your new kitchen!
Immediately worried you weren’t using a springform pan for a cheesecake! Looks yummy.
love the good eats vibe when you put the camera in your cabinets!
Great video. If this is the start of a tour of domestication, you have to face the one-and-only Nigella Lawson next.
Yessss and he has to watch the video of her pronouncing microwave 😂
@@candylove1234 ha ha my first thought when I saw her name.
You pour all the ground almonds into the pan, and move them around the pan until you have a thick layer!
Jamie, you do know you're quickly becoming the ANTI-ANTI-CHEF ?
Putting your own spin on a recipe, rather than following it blindly because you don't know any different or better, is a joy to behold!
Your version of a baked cheesecake was spectacular!
So everyone else ça realized the cruise was supposed to be made with the almonds, right?
Yep.
Yep. But love him still.
" 9:50 This cheesecake hasnt been the most challenging recipe..."
He says screwing up the first step.
I love him, ❤, lol.
Love spending my time in your cupboard with the baking stuff 💜🤣
This isn't an overnight thing, and it's been a pleasure to follow your journey for this long, but sometimes it hits me just how good you've gotten at this. Truly proof that no matter your starting point, all you need to be a good cook is hard work and perseverance
I'm a long-time viewer and I've seen all of your episodes at least once, but I don't usually read the comments. It's surprising and discouraging how many people feel that it's ok to leave downright mean comments. To watch you grow as a cook over the years has been really remarkable, considering you're self-taught. You're doing a fantastic job and I hope you don't take any of those comments to heart.
The audacity! If MARTHA-feckin-
STEWART gives you a measurement, you'd best well DO IT.
BTW -- Looks great.
In Belgium we indeed make our cheesecakes with a speculoos crust. It's a match made in heaven.
I’ve made this time and time again. This is the best cheesecake I’ve ever had in my life but you need to butter the pan really thick and basically stick as much almond as you can to the butter.
6 minutes in, and it seems to me that the 1/4 pound of almond is expected to comprise the crust of the cheesecake. Im guessing that because you left the crust off, then the cake will be overdone.
oops...classic
I stand corrected on the cake, I do still think the almond was supposed act as a "crust" though.
@@signalflare3791 well the cake was a bit overdone, but taht was because of the baking temps and times.
It should not show any pores when sliced, it should still be creamy silky.
Usually you would bake the cake for 15 to 20 minutes at somewhere between 190-220°C and then another 1h at 130-160°C. If done correctly it will seperate from your buttered form on the sides and then fully bake and rise (it will shrink down again but might overflow if stirred to much) making removal from any form rather easy. If you want a crust you either use the flat forms which get wider or a spring form, because there is no way you will be able to remove a cake with a crust in what Jamey used and then be able to flip it around afterwards to have the crust at the bottom.
i had the same thought too but then he inverted the cheesecake so if he used all the ground almonds the crust would be on top so i don't know unless i used a springform, all of this is guesswork on my part
@stpaley well he was to coat the sides and bottom, so in his case it would cover the entire cake once flipped like an icing.
Jamie, you're an absolute gem. I have not seen the recipe but I'm guessing this will go down in history with your vanilla bean pod, lol.
Please make more of wonderful Martha's recipes. You rock.
Try Biscoff cookies the package looks just like the Lotus ones you had in Belgium. They make cookie butter too!
The beatles reference in the Thumbnail is Perfect! Really loving this one🎉🎉🎉
I went to culinary school. We were taught to hold the zester on top but I always preferred the other way. It is what ever feels right.
The title of Jaime's YT Channel alone was too outrageously creative to skip😂but then the vid he titled: "cabbage hell" out of a recipe book with a laughing Julia Child bobble head in background got me to sub. Thoroughly enjoyable. Entertaining yet informative. Appreciate his test kitchen😉
The texture and density of the cheesecake (and any other custard) can be improved by rapping the mixing bowl on the counter a few times after mixing, then transferring the mixture to the refrigerator for an overnight rest. This allows for the tiny bubbles integrated into the mixture during mixing to rise out. This results in a creamier, denser custard at the end of baking.
And get yourself a spring-form pan. It's a pretty fundamental tool for making cheesecakes.
Her recipe for buttermilk pancakes can’t be beat!
This is regarding some discussions about springform leakage even with aluminum foil wrap. I learned a cool trick on America's Test Kitchen regarding how to keep water from seeping in even when using aluminum foil wrapped around the springform in a bain-marie. If you love to bake and have several sizes of various types of baking pans, (I have 3 sizes of springforms), use (or buy) a round cake pan one inch larger than the springform. The springform will fit in to the cake pan perfectly so when you place them into the bain-maire, zero leakage! If you already have 9 inch cake pans and an 8 inch springform, you're all set. They make 10 inch cake pans (and larger) if you have a 9 inch (or larger) springform. If you don't bake much but still wanna be assured you won't have leakage, you don't have to buy an expensive cake pan if this is all you're going to use it for. You can get a simple aluminum 9 or 10 inch cake pan for $10 on Amazon. It is truly worth the investment!
I saw someone's comment about new silicone wraps for springforms. That sounds cool too!
Didn't know those existed!
What a wonderful breath of fresh air you are!
Martha: Use 1/4lb almonds for crust
Jamie: I think she just means dust it with a little bit.
Also Jamie with almonds sitting in view of camera: There is no crust.
😂😂 Listen to Martha Jamie!
It don't say it's for a crust, it literally says in the description the almonds are for dusting the pan. 1/4 lb is not enough for a proper crust either way and all her recepies with crusts use graham crackers online.
@@nihlify yes watch her video on Easter Cheesecake, she drops the 1/4 lb in the pan and swirls it around to coat all the pan
Time to add a spring form pan to your collection for the next cheesecake
I KNOW HE FREAKIN HAS ONE HES USED IT BEFORE 😂😂😂😂
He broke the springform pan a while back in a video. I re-watched it recently but can't remember which video it was right now. He tried to fix it but couldn't.
Glad to see your “bowler” joined you in your new kitchen 🤗
I used to make her pumpkin cheesecake every thanksgiving. Then one year I discover Emerile Lagasse's pumpkin cheescake. It is possibly the best cheesecake ever. Ive used it as a base to create my own cheesecakes. My best is candy cane cheesecake. I love it!
Remember, parchment paper is your friend. You are so much fun to watch.
The comment section of your videos reminds me of going to church with my grandparents as a kid. If you are standing in the parking lot all those nice people smiling and talking are a bit of nostalgia. But as you get closer you begin to hear all the ladies picking apart all the food that was brought and everything the ladies are wearing and the sermon and the local and comparing notes on who has the worst kids.
Meanwhile the men just talk about directions, fishing and sports.
I miss those days though. Great food and lots of good stories.
Lol. That brings back memories.
Two uploads in a week? We're being spoilt. Great video Jamie, order up!
God Jamie that looked truly stunning. I don’t have much of a sweet tooth but I’d happily scoff that down. And look at you with your glacé strawberries! Just beautiful 😂 Couldn’t be any more proud of how far you’ve come since those long ago days when it all began. Well done Jamie 👏👏 xx
Jamie talking about it being an easy recipe while i quite literally yell at the screen that the cheesecake is never coming out of that pan bc that's what a springform is for.
and yet, he got it out! Ingenius.
12:00 Waiting for the cake to drop like I wait for the beat to drop.....
So nice to have the video one day earlier! The cake looks delicious Jamie
These videos are the greatest. The cake stand fail. Lol . I died . Lol
I have a few of her cookbooks, and have used them regularly for years. They're pretty well edited. The recipes are clear and easy to read. A lot of cookbooks are really poorly tested and edited. We used to pick up her magazine pretty regularly, also contained a lot of good recipes, and I've kept a lot of those over the years as well.
Totally agree, well tested and easily followed.
That is one beautiful cheesecake and I LOVE how you added your own touch to it! I was legit so happy for you when the cheesecake finally release from the pan! When I bake cheesecakes, I always use a springform pan to make sure I can get that sucker out and ready for display. Awesome job!
I literally hollered in celebration when the cake dropped!! ❤😂
you're starting to have an Alton Brown vibe, love it
OK instead of graham cracker crust, you could take almonds grind them up with sugar and butter and whatever and do that as a crust. just thinking outside the box
the non crust and no spring pan aside, this looks sooooo good! The creativity with the excess strawberries really elevated the cheesecake!
Personally, im pretty jealous i love a good cheescake ❤❤❤
Incase anyone is wondering about Speculoos, it's been rebranded to Biscoff outside of Belgium.
Lotus Biscoff is the goto brand.
We need a cheesecake series. There are so many variety. Dona basque burnt next time!
🎉💥🎊 OMG!! IT WORKED! a heavier almond crust might very helped it shimmy out of the pan. So proud of you for trying!
Whenever you have the camera in the cabinet moments, it always makes me think of Good Eats :)
Love it that you’re coming up with your own stuff now, Jamie! You’re on another level now
Jamie, please dont listen to these people in the comments complaining about not using a springform pan. I love that Jamie didnt use one. I was always so scared of making cheesecakes in regular pans. But after this, I will give it a try. Now I am armed with the heat gun hack! Please do things in recipes (that the recipes call for) that normally we don't do. I would like to see how that helps or hurts the recipes. basically Jamie experimenting on the show so we don't have to.
"Outshone" like out-shawn :P . Also, speculoos crust on cheesecake sounds divine. WAY better than almond dust lol
If you want well designed, short ingredient list recipes MS is the best. Her savoury dishes are easy too, I have used them regularly for years. Definitely made me a better cook as they are well explained and very straightforward.
Never change, Jamie. Your videos are pure entertainment!
love how you start trusting your skills and improvise!
Love it❤! Jamie you’re not supposed to sieve the ground almonds but actually coat the bottom & sides like a crust! Use the .25 pound!
Looked beautiful and you came up with a good solution for getting the cake out of pan.
I believe most of the ground almond was supposed to be on bottom as a crust and typically one would use a loose bottomed or springform cake pan. Those glacéed strawberries looked amazing.
Martha Stewart was notorious for her recipes not being terribly accurate. She has even been accused of deliberately giving false measurements in her recipes to deliberately cause bad results. Before she was a household name, she did a garden club lecture at our local Art Institute. The flower shop I worked at was hired to do the flower arrangements for the accompanying luncheon. The Art Institute had horribly draconian budgets, so we came up with a cheap solution: we bought Home Center potted tulips, pulled them out of their soil, washed off the bulbs and plunged the whole plant into water filled, vintage Ball jars. We might have tied some organdy or rafia ribbon around the lid of of the jar. Guess what showed up in her magazine a few months later? (With no credit). She must have gotten sued too many times because later, she was more forthcoming about where her ideas came from and the accuracy of her recipes improved.
I agree 💯. I made one of her lamb recipes and I re-read recipe several times as I did not think her measurements were correct but I second guessed myself n it turned out horrible. I was so mad it was a very expensive mistake. I actually wrote to her re measurements / instructions
@@debbiecallahan-rw9xe I bet she didn't answer!
The one thing I know about Martha Stewart is her ad with Snoop Dogg selling lighters. 😅
The one thing I know about Martha Stewart is her going to prison for lying to the FBI.
FYI Speculaas biscuits are spiced biscuits including ginger basically.
You can't buy graham crackers here in New Zealand so you have to substitute. I have on occasion used gingernuts, they add a lovely taste.👍
Jamie & Martha - a match made in heaven. ❤
Perhaps Martha & Snoop can do a guest appearance together sometime? I'm sure they know their way around, It is NYC 🗽 after all
Wow, it's impressive to see how far Jaime has come. Look at him give the recipe his own twist by adding some of Julia in there. He's learned so much!
(sifts out most of the ground almonds and complains he doesn't taste them in the cake)
(doesn't use a springform pan and has to deal with the cake getting stuck ... again)
That's our Jaime! ❤
A speculoos crust would be KILLER, especially around Christmas! IMO another good variant if you like more of a sweet and salty vibe is a pretzel crust--just remember to add some sugar to the mix
Or an oreo cookie type crumb - lots of yummy ideas once you get thevideas flowing
When you said Christmas, I thought crushed pistachios instead of the almonds❤. Half natural green & the other is the yucky red dyed😊 Maybe the swirling yin-yang design😮?
Pistachio crust with strawberry sauce? Heck yeah
That strawberry sauce just looks so perfect every time. No wonder Jamie loves going back to it.
I put a round of parchment paper in the bottom of EVERY cake pan I use. No exceptions. I may not need it all the time, but it keeps me from worrying about the cake not coming out. But Jamie, your method worked too, so good on you. Thanks for the fun!
"This cheesecake has no crust." I'm pretty sure that 1/4 pound of almonds was supposed to be your crust my guy lol
Jamie, well that was different;and amazing result....I've never seen a cheesecake plated upside down but...like who cares...looks great and I just know it tastes like heaven!
Could be a new fashion! For those (like me) who consider the crust often to be the highlight of the cheesecake :)
@@ladyrazorsharp I do admire Jamie's bravery with the baker's torch though; NOT MANY would use it that way...& to see that cheesecake obey him and actually come out in one piece that way had me on the edge of my chair...well he didn't fail but Miss Martha did if she did not tell the reader to use a springform pan etc...oh well..."live and learn" and I for one have enjoyed watching Jamie learn to bake/cook since the beginning.
@@ladyrazorsharphave you ever had a icebox cheesecake?
Another great video, it's been wonderful to watch your progress as a cook. Sometime you might want to pick up a ceramic knife or two to try out in your kitchen. They are my favorite for cutting fruits and soft vegetables as the edge never seems to dull. Just don't drop or twist them because they will chip and break, but I've had mine for almost 20 years without trouble. Worth a try, anyway.
Jamie! The quarter pound of almonds were supposed to be pressed into the bottom of the cake pan in lieu of crumb crust. That's why it's such a large amount. That's why the cake was difficult to release from the pan. I used that recipe as written (i.e. with all quarter pounds of the nuts, and went back to a crumb crust, which I like better. I will incorporate your strawberry sauce next time, though.
Ive been really hoping you would do a Martha video; she is my Julia. I have this cookbook and its covered with stains on many pages. Definitely one my favorites ❤ Also favorites are the older version of Pies and Tarts and Favorite Comfort Foods Thank you for doing this😊
i pretty much only use martha stewart recipes from online for baking things, they're amazing.
WOOO! Dude, it looks amazing. This might be a fun one to revisit in the future. Might calm everyone down who’s mentally digging into your kitchen cabinets for that spring pan and almond crust 😂
You gave me the courage to try it. after years of being scared of the cheesecake never again! It came out delicious. some slight mishaps happened but its all good. Thank you Jaime. I can make cheesecake now!!! WOOO!
A free book! I LOVE IT! FYI: Philadelphia cream cheese is just ricotta cheese whipped with heavy cream (in case you want to make it yourself). I regularly make my own sour cream and my own fresh ricotta. Not hard and you can use UP (ultra pasteurized) milk from the grocery store. To make fresh mozarella you need raw milk and that's more complicated.
My fav crust is made from the big bag of chocolate animal cookies at Walmart. Not too sweet. Perfect. Yes they have plain vanilla animal cookies, too.
Oh, slight feedback for future videos: I was watching with headphones and wondering what the weird ticking noise I was hearing was, and after I while I figured out that it was your necklace hitting your mic. I don't know if you noticed yourself, but in case you didn't. :)
Good job! I own a cheesecake company...you nailed all the temperature issues. Most folks think the work is over once the cake goes into the oven.
I like making Basque burnt cheesecake, easy recipe, no crust and people love it
I'd love to see a video where you use all the cooking experience you've gained to make your own high-class dish! Love your videos as always ❤
I love finding old receipts, bookmarks, postcards, and other ephemera in used books.
That looks like the best cheese cake I have ever seen! Good for you Jamie.
🎵"OUTSHINED OUTSHINED OUTSHINED OUTSHINED!"🎶
Bruh you brought Chris Cornell into my heart!!🤍
Trader Joes Graham cracker squares w/a bit of Golden Grahams cereal mixed in makes *THE* best crust for cheesecake, everrr!
Love ya Anti-Chef many blessings
Please consider Snoop Dogg! He and Martha make an amazing team
With your sauce, it looks lovely and so yummy!!! You really shouldn't start editing amounts in a recipe until you've made it at least once following the recipe completely! Then you can change and adjust to suit your own tastes. 😀 If you follow all the suggestions and use a spring form pan next time, make sure to wrap the outside in foil before you place it in a ban marie - sometimes spring forms leak. And a good thing it didn't really have a crust since you're serving it upside down. We live and learn.
Great Episode! Thumbs up! Entertaining the whole way through. Even enjoyed the Ad.
Please try Martha Stewart’s strawberry shortcake. I lost the recipe from her magazine Everyday Food but it was superb. Plus I need the recipe again! 😂
That looks amazing! I’m glad it taste as good or better than it looks
SUGGESTION: Paint the wall with the Order Up sign on it, like a previous commenter suggested a couple of weeks ago. I hope you're loving your new kitchen. It just lacks the warmth your home kitchen had. Love ya, man!
10:42 i appreciate the mixer hitting the correct notes to match the background music
Holy crap I just mentioned hoping to see a Martha recipe sometime on the last video lol. Fun to see! I don't think I've personally seen her recipes tested, but I could be forgetting.
Here in germany it is very normal to not have a crust on your cheesecake. Until I was like 12 or so, I only knew it that way because that is how mom always used to make cheesecake.
Of course it depends, but where I live even bakeries rarely have it with crust.
Still my absolute favourite cake ever.
Looks perfect and eye pleasing! Job well done. 👍👍👍