One tip I would add while making cheesecake it’s best practice to stop and scrape the sides of the bowl 2 times when adding the eggs and one time when adding the cream, this just makes sure that the mixture stuck on the sides gets fully incorporated with the new ingredients and the batter is extra smooth
Or just use a hand mixer. It gives a lot more control and I never have to stop to scrape the bowl. I don’t know why people use those poorly designed stand mixers that don’t even reach the bottom of the bowl. I’ve watched that issue for years wondering when they’re finally going to address it with a better design. Apparently never. 😂
I am half basque….my family on my dad’s side, we have this dessert about three times a year for holidays and it’s amazing! My family moved to Idaho in the mid 70s during the civil unrest in Spain at the time, many of them were sheep herders, I’m proud of my families heritage.
This is also solid with goat cheese(to give it a little of that tang) and I've also swirled in some pie filling(I like blueberry) for a little something extra
@@AdamWitt For sure, and like you mentioned in the video making sure to use tempered(room temperature) ingredients is key for this recipe to cook properly.
Quite a lot of flour, 20 g is enough, and 10 min less of baking time if you want it half liquid. I agree, that this simple cheesecake is the best cheesecake in the world. It is so good as fluffy Vienna Cheesecake, but easier, that is why since I live in Spain is my favourite one! Variation with lemon zest is also delicious.
Idiazábal is one of my favorite cheeses! It's a sheeps milk cheese which is higher in fat than cow's milk, upping the flavor. The one thing I'd say is that Idiazábal has a smokiness because of how it was traditionally aged. So Manchgo may not be a 1to1. But I do think using sheeps milk would really add to the sapidity of this cake!
@@AdamWitt So one day old Basque will become like regular cheesecake and lose the giggle? Or maybe it should be left out in room temperature longer prior to serving?
Interesting about the PX sherry addition as well as the sheep's cheese - I must try that, and the variation in texture, I don't think I've had it quite that creamy before.
Great recipe. Some of the more touristy restaurants out in San Sebastian serve cheesecakes that are a bit too eggy and the texture is almost scrambled, presumably from overcooking - make sure you go to a proper bakery to get the good stuff! Your method definitely seems like the right way to nail the texture.
nice recipe bro, definitely i will try this ''version" , i use to eat basque cheesecake with a spoon of good honey on top and a sprinkle of cinnamon, its awesome, you should try this!
Ooo YUM !. When I was in Maui this past April, I picked up a beautiful dessert wine at maui wines . Which I never miss visiting when I'm there. It's called Lehua raspberry dessert wine. DDelicious . I haven't cracked it open yet. I think this will be a great way to try it!
If you would be basque you would have never said that the Basque Country is a part of Spain. It seens to me that you are one of those spaniards living in the Basque Country
@@louisaytuarte8160 I am not your Bro and what I know IS that my folk has been subdued by spaniards for the last 5 centuries, that they have tried to assimilate us culturally and that they had forbidden our language and culture during 4 decades. So, again: The Basques are neither Spaniards nor French. We are simply Basques. We had been Basques long before even Spain or France existed and we will be. Izan zirelako gara. Garelako izango dira!
Glad you made that remark about the cake tasting like flan or reminding you of flan, or something similar----because I don't like flan so I won't have to make this now! I really like cheesecake and have made many but won't be making this Basque cheesecake. Thanks for the info!! Blessings to you!
That looks insane! I have liver issues and cannot eat that much fat (cheese and cream) ; I've discovered that you can make light cheesecakes with cottage cheese in the blender. Could you try this healthy alternative and show us how to make it?
I made the cheesecake, and the texture is perfect-very jiggly and smooth! I used an immersion blender, which was really convenient. The only issue is that the cheesecake turned out to be a bit too salty. I'm not sure if it's because of the Philadelphia cream cheese or if I added too much salt (I added only a pinch). I suggest that people taste the cheesecake mixture before baking. Overall, it's a really nice recipe!
So here in Thailand I cannot get that cheese but maybe some other kind of cheese would work? Even aged cheddar? There is feta at least. And what about cooking to a certain internal temperature? What would be the ideal doneness internal temperature?
I would steer clear of cheddar or feta. Opt for something medium-hard and semi sharp (sheeps milk is preferred). As for the internal, the texture is varied so it's best to bake by look and feel for this one. COOK WITH YOUR HEART! (and some trial and error, lol).
Nice video, next time try pouring your batter through a sieve to remove any hard clumps of cheese so you have an uniform creamy texture and it also removes any large or small air bubbles. Another tip is to gently tap the springform pan on the counter a few times before baking to release any trapped air bubbles in the batter 😇
the Takeaway from your video, should be the Pedro Ximenez sherry! Its capable of lifting any dessert to the moon. Its sweet without being cloying, it has a depth of fruitiness too. San Sebastien is a brilliant place to experience a Basque cheesecake, I can personally attest to that .
I made it last night. I’ll serve it for desert after lunch today. Looks pretty good but I don’t know how it will come out because the internal temp crept up to 180 f from residual heat. Next time I’ll take it out at 145f internal temp. I used Romano cheese, golden syrup, brown, white, palm flower sugars and added some homemade vanilla.
I know this shouldn't be asked, but: if you HAD TO substitute the sugar with some alternstive (some kind of sweetener that is not syrup and stuff), what would be your choice?
That looks so damn good. I just came across your channel tonight and since I love cheesecake I had to watch. Now I am going to have to try it. BTW my mom and her aunt many years ago made cheesecake using cottage cheese. I was little then so I don't really remember what all was in it but I remember them pushing cottage cheese through a sieve or strainer. I have looked for the recipe and I can't find it nor can I find anything on the net about using cottage cheese. Have you ever heard of this?
Hi. I really want to get into baking. But I don't own an oven. Just a gas stove top. Any suggestion on how I can get good results if at all with baking cakes on stove tops?
I haven't been to San Sebastian but what i've heard is that the cheesecake from La Viña is kind of overrated, they say there are better ones in the city. Yours looks amazing tho, as a Spaniard i approve
I've done this but I substituted the flour with corn starch and didn't add any sugar, instead opting for maple sirup at the end instead of the wine. It was awesome!
Yeah, I’m not big on desserts either but what I can tell you is I would absolutely crush that. Not just one piece or two I’m talking about the whole thing just saying.
Made this for my wife’s birthday. We couldn’t find a manchego so I substituted Sartori Bellavitano Kentucky Bourbon Cheese which had smokey caramel notes and it was perfect paired with cream sherry. We devoured it
How does this compare to our typical New York Style cheesecake taste/texture wise? Is it creamier, sweeter? Would I most likely enjoy it if I love NY style? Thinking hard about making those but don’t want to spend the money/time if I will be disappointed.
Out of the dozen or so recipes I've seen, your's is one of the creamiest and the only one with another kind of cheese added. By the way, Glen (Glen and Friends) says the chef at La Vina freely gives away the recipe and there's even a video of him making it (as of 4 years ago). Glen does not use the other cheese, but did make his own cream cheese which is probably more tangy. His is also very creamy.
@@AdamWitt The Felicity Cloake article in the Guardian (the perfect Basque cheesecake) runs through most of the main recipes - I wonder if you saw it. I think she ended up cutting the sugar way down from the "original", and used sour cream. Seems like soft goat's cheese is a common addition for extra tang.
The (supposedly) authentic recipe is easy to find online but not the video. Luckily, I was able to watch the video a couple of times before it disappeared. Just FYI: while the recipe does say 1 tablespoon of flour, in the video the recipe's "inventor" Santiago Rivera scoops out a huge heaping spoonful using an XL soup spoon. It looks more like a quarter cup, if not a third. Also, Rivera says they use a locally made cheese but wrote Philadelphia in the recipe because no one can get the local cheese. For what it's worth ... anyway, great video!
Instead of manchego, the Basque sheep's milk cheesecake, and salt, I would add Pecorino Romano. I know it's not Spanish or Basque but it is made from sheep's milk and it has salt in it. Serving with sherry sounds awesome though. Most places I have tried it at serve it with orange or kumquat syrup.
I think your best bet it to go to a local shop or well stocked liquor store and talk with somebody in wine. Everybody's region/accessibility is different.
Can I make this without the manchego cheese? This is exactly the type of cheesecake recipe I'm looking for, but I live in a small town, on an island, in Alaska. I may not be able to find any kind of suitable substitute :S
I would love to make this cake but in chocolate, if you can suggest what ingredients and how much I would need to make that happen I would be very grateful. Thanks
I would do a half and half mixture with the allulose. Something like monkfruit/allulose. The allulose would taste good but it may keep the cheesecake from setting and your time will take longer
![Noob To Max With DRAGON REWORK In Blox Fruits [FULL MOVIE]](http://i.ytimg.com/vi/LnBMOinoOvA/mqdefault.jpg)
I made it last night and followed the recipe exactly. It was my first attempt and ….!!!! AMAZINGLY delicious. Perfect!!
🎉😊
Did you bake it with the broiler on, or did you use the bottom element only?
I am from Valencia, living in Scotland. This Basque Cheesecake it’s very popular in our home. The best! Thank you ❤
One tip I would add while making cheesecake it’s best practice to stop and scrape the sides of the bowl 2 times when adding the eggs and one time when adding the cream, this just makes sure that the mixture stuck on the sides gets fully incorporated with the new ingredients and the batter is extra smooth
That's good call out. I realized I should have done that when I was cleaning my stan mix bowl
Or just use a hand mixer. It gives a lot more control and I never have to stop to scrape the bowl. I don’t know why people use those poorly designed stand mixers that don’t even reach the bottom of the bowl. I’ve watched that issue for years wondering when they’re finally going to address it with a better design. Apparently never. 😂
I made it last night and followed the recipe exactly. It was my first attempt and ….!!!! AMAZINGLY delicious. Perfect!! ❤
I am half basque….my family on my dad’s side, we have this dessert about three times a year for holidays and it’s amazing! My family moved to Idaho in the mid 70s during the civil unrest in Spain at the time, many of them were sheep herders, I’m proud of my families heritage.
the cake was invented in the 90's your family wouldn't know what it was
I came back from San Sebastián desperate to recreate the La Vina cheesecake. I used your recipe and it was perfect!! Thank you
@@MS-cw4ob let’s go! Yw :)
This is also solid with goat cheese(to give it a little of that tang) and I've also swirled in some pie filling(I like blueberry) for a little something extra
indeed, add whatever ya want. Just make sure not to overbake it.
@@AdamWitt For sure, and like you mentioned in the video making sure to use tempered(room temperature) ingredients is key for this recipe to cook properly.
Quite a lot of flour, 20 g is enough, and 10 min less of baking time if you want it half liquid. I agree, that this simple cheesecake is the best cheesecake in the world. It is so good as fluffy Vienna Cheesecake, but easier, that is why since I live in Spain is my favourite one! Variation with lemon zest is also delicious.
I've been making Burnt Basque Cheesecake for a few years now. I use my own homemade Ricotta cheese instead of cream cheese. It's really delicious!
That's a great tip. Can you share your ricotta recipe please 🙏
@@jessicakruger7 It's actually very easy to make. I got the recipe here on RUclips. Let me see if I can attach the link for you
@@jessicakruger7 ruclips.net/video/YdRok0O-nQQ/видео.htmlsi=bYVyUP34mqfiNkV7
ruclips.net/video/YdRok0O-nQQ/видео.htmlsi=bYVyUP34mqfiNkV7
@johnscanlan9335 thanks so much 😊
Idiazábal is one of my favorite cheeses! It's a sheeps milk cheese which is higher in fat than cow's milk, upping the flavor. The one thing I'd say is that Idiazábal has a smokiness because of how it was traditionally aged. So Manchgo may not be a 1to1. But I do think using sheeps milk would really add to the sapidity of this cake!
The one you had in the morning was made yesterday. That's why it was denser and drier.
exactly.
@@AdamWitt So one day old Basque will become like regular cheesecake and lose the giggle? Or maybe it should be left out in room temperature longer prior to serving?
That totally makes sense😊
Looks so good bro
Thx homie
I'm Basque. Thank you for bringing my family's history to life through food. ❤
My pleasure, your part of the world is gorgeous.
@AdamWitt Would love to see a Basque lamb chop or lamb stew recipe from you some day. Keep doing what you're doing!
@@PaulyJaureguy biskotxa would be great too, my personal favourite dessert!
the cake was invented in the 90's by a restaurant that made a twist to an American dessert
@@alexcontreras6103 a variation* not invented :)
Interesting about the PX sherry addition as well as the sheep's cheese - I must try that, and the variation in texture, I don't think I've had it quite that creamy before.
"Creamy"=undercooked.
Great recipe. Some of the more touristy restaurants out in San Sebastian serve cheesecakes that are a bit too eggy and the texture is almost scrambled, presumably from overcooking - make sure you go to a proper bakery to get the good stuff! Your method definitely seems like the right way to nail the texture.
Thank you, great video. And the tip about the sherry, genius
glad you found it useful. Thanks for watching!
nice recipe bro, definitely i will try this ''version" , i use to eat basque cheesecake with a spoon of good honey on top and a sprinkle of cinnamon, its awesome, you should try this!
Hi
My mum ALWAYS grated some lemon zest into her cheesecake batter! DIVINE!
Ooo YUM !.
When I was in Maui this past April, I picked up a beautiful dessert wine at maui wines . Which I never miss visiting when I'm there.
It's called Lehua raspberry dessert wine. DDelicious .
I haven't cracked it open yet. I think this will be a great way to try it!
Im basque! Love that you got to visit that part of Spain. It’s a special little pocket of heaven.
Best food in the world, and I come from the south west of France.
If you would be basque you would have never said that the Basque Country is a part of Spain. It seens to me that you are one of those spaniards living in the Basque Country
@@M_3_H_0 bro knows it all. 👏
@@louisaytuarte8160 I am not your Bro and what I know IS that my folk has been subdued by spaniards for the last 5 centuries, that they have tried to assimilate us culturally and that they had forbidden our language and culture during 4 decades.
So, again: The Basques are neither Spaniards nor French. We are simply Basques. We had been Basques long before even Spain or France existed and we will be. Izan zirelako gara. Garelako izango dira!
@@M_3_H_0 I get it you’re the only one that’s allowed to be basque.
We made it like you said and it came out awesome! ¡Gracias!
Don’t know how to add pics.
Reminds me of a Italian cheese torta I had in Eritrea a couple years ago. Even better with a macchiato.
looks amazing, gonna make this sometime soon
I can almost taste it through the camera. Especially with the Sherry wine on top. Oh my god I want to try this!
Glad you made that remark about the cake tasting like flan or reminding you of flan, or something similar----because I don't like flan so I won't have to make this now! I really like cheesecake and have made many but won't be making this Basque cheesecake. Thanks for the info!! Blessings to you!
This is the clearest, simplest video instruction I've seen for Basque cheesecake. I think I need to give it a go!
Love it, definitely gonna try! Thanks for this recipe!!
Dude ! That’s the cheesecake I’ve been dreaming of , thank you sooo much for the tutorial, I will make this 😋
I've wanted to make one of these for like a year. Good tips in this one!
This looks aggressively delicious
Do you used convection oven (with fan) or conventional oven (without a fan)? Thank you 😊
There is a great recipe here on YT for a chocolate version and I add a few drops of almond extract to kick it to another level
Love your energy & keeping it simple, going to try this for Xmas lunch with the fortified Sherry - thank you!
That looks insane! I have liver issues and cannot eat that much fat (cheese and cream) ; I've discovered that you can make light cheesecakes with cottage cheese in the blender. Could you try this healthy alternative and show us how to make it?
Gatau Basque is great too. A flour cake filled with creme patissere. . .great mix of textures
This looks so good! I will definitely give it a go
I made the cheesecake, and the texture is perfect-very jiggly and smooth! I used an immersion blender, which was really convenient. The only issue is that the cheesecake turned out to be a bit too salty. I'm not sure if it's because of the Philadelphia cream cheese or if I added too much salt (I added only a pinch). I suggest that people taste the cheesecake mixture before baking. Overall, it's a really nice recipe!
Just got done cooking mine. Ready for Thanksgiving tomorrow
Been there and got hooked myself. Amazing to think I can make something similar at home! Definitely the best dessert I’ve ever had!
So here in Thailand I cannot get that cheese but maybe some other kind of cheese would work? Even aged cheddar? There is feta at least. And what about cooking to a certain internal temperature? What would be the ideal doneness internal temperature?
I would steer clear of cheddar or feta. Opt for something medium-hard and semi sharp (sheeps milk is preferred). As for the internal, the texture is varied so it's best to bake by look and feel for this one. COOK WITH YOUR HEART! (and some trial and error, lol).
Did you try reducing the wine to a syrup and using it as a sauce? I wonder if it would work.
I like that idea, but it's already sooo sweet that concentrating it might be a bit much. But I say try it.
Nice video, next time try pouring your batter through a sieve to remove any hard clumps of cheese so you have an uniform creamy texture and it also removes any large or small air bubbles. Another tip is to gently tap the springform pan on the counter a few times before baking to release any trapped air bubbles in the batter 😇
I use an extra yolk in my scrambled eggs. Recommended. 👌
the Takeaway from your video, should be the Pedro Ximenez sherry! Its capable of lifting any dessert to the moon. Its sweet without being cloying, it has a depth of fruitiness too.
San Sebastien is a brilliant place to experience a Basque cheesecake, I can personally attest to that .
Really like the learning videos. Keep it up
Man!!!! All looks soooo good
Any recommendations on places in the area? Want to take my wife to Basque country some time soon.
Shoot me a DM on Instagram, I can send you a list.
wow. Amazing. It is baked just like they do in Donostia!
I loved the sound added to the egg drops :) I wish you included the all eggs without cutting.
I made it last night. I’ll serve it for desert after lunch today. Looks pretty good but I don’t know how it will come out because the internal temp crept up to 180 f from residual heat. Next time I’ll take it out at 145f internal temp. I used Romano cheese, golden syrup, brown, white, palm flower sugars and added some homemade vanilla.
I know this shouldn't be asked, but:
if you HAD TO substitute the sugar with some alternstive (some kind of sweetener that is not syrup and stuff), what would be your choice?
That looks so damn good. I just came across your channel tonight and since I love cheesecake I had to watch. Now I am going to have to try it. BTW my mom and her aunt many years ago made cheesecake using cottage cheese. I was little then so I don't really remember what all was in it but I remember them pushing cottage cheese through a sieve or strainer. I have looked for the recipe and I can't find it nor can I find anything on the net about using cottage cheese. Have you ever heard of this?
I don't use flour, I use a bit of cornflour, also, I use sour cream, it turns out amazing.
Sour cream instead of what? Cream?
Hi. I really want to get into baking. But I don't own an oven. Just a gas stove top. Any suggestion on how I can get good results if at all with baking cakes on stove tops?
I haven't been to San Sebastian but what i've heard is that the cheesecake from La Viña is kind of overrated, they say there are better ones in the city. Yours looks amazing tho, as a Spaniard i approve
can't wait to try!
Thank You Köszönöm 🥰
Oh wow that looks magnificent 😍😍
I've done this but I substituted the flour with corn starch and didn't add any sugar, instead opting for maple sirup at the end instead of the wine.
It was awesome!
Yeah, I’m not big on desserts either but what I can tell you is I would absolutely crush that. Not just one piece or two I’m talking about the whole thing just saying.
i’m making Molly Baz’s recipe and i wish i saw yours first 😭 making it next looks incredible
475°??!! Wow! My oven would be smoking! That’s hot!
If I can't find Idiazábal or Manchego, can I substitute it for goat cheese or mascarpone?
Is it ok even without the addition of the cheese fr basque or d goat cheese? Because those cheeses are not available in my locality..
Made this for my wife’s birthday. We couldn’t find a manchego so I substituted Sartori Bellavitano Kentucky Bourbon Cheese which had smokey caramel notes and it was perfect paired with cream sherry. We devoured it
Hey! What is the capacity of the cups you use?? Love this!
Top flight to the max! Most appreciated!!
How does this compare to our typical New York Style cheesecake taste/texture wise? Is it creamier, sweeter? Would I most likely enjoy it if I love NY style? Thinking hard about making those but don’t want to spend the money/time if I will be disappointed.
Looks amazing!!!
Out of the dozen or so recipes I've seen, your's is one of the creamiest and the only one with another kind of cheese added.
By the way, Glen (Glen and Friends) says the chef at La Vina freely gives away the recipe and there's even a video of him making it (as of 4 years ago). Glen does not use the other cheese, but did make his own cream cheese which is probably more tangy. His is also very creamy.
Noice. You could also find it online. I made a couple tweaks in my testing to get to this final result.
@@AdamWitt The Felicity Cloake article in the Guardian (the perfect Basque cheesecake) runs through most of the main recipes - I wonder if you saw it. I think she ended up cutting the sugar way down from the "original", and used sour cream. Seems like soft goat's cheese is a common addition for extra tang.
The (supposedly) authentic recipe is easy to find online but not the video. Luckily, I was able to watch the video a couple of times before it disappeared. Just FYI: while the recipe does say 1 tablespoon of flour, in the video the recipe's "inventor" Santiago Rivera scoops out a huge heaping spoonful using an XL soup spoon. It looks more like a quarter cup, if not a third. Also, Rivera says they use a locally made cheese but wrote Philadelphia in the recipe because no one can get the local cheese. For what it's worth ... anyway, great video!
@@rudyfidelino3995 Philadelphia Cream Cheese is very popular in Europe. They don't even call it cream cheese, they call it Philadelphia.
You are an artist
Just finished making one. Whole house smells good enough to eat. Going to be hard to wait until tomorrow to eat it!
Heck yeah. You got this! Patience, mi lord.
Instead of manchego, the Basque sheep's milk cheesecake, and salt, I would add Pecorino Romano. I know it's not Spanish or Basque but it is made from sheep's milk and it has salt in it.
Serving with sherry sounds awesome though. Most places I have tried it at serve it with orange or kumquat syrup.
I LOVE cheesecake and have been trying all sorts of recipes. I had a hard-on for this one until I tasted the burnt top.
That cutting board and salt container look very familiar, by any chance are you a fan of a certain French/Italian chef living in Florida?
do you think the sherry wine would work with american cheese cake?
I think so, but the graham cracker crust might soak it up in an unpleasant way. I say give it a go.
Any wine people here have any recommendations for a sweet, syrupy sherry like he’s using?
Maybe a port? (I'm Portuguese and it's kind of syrupy).
@@denisebatalha3552 perhaps that could do as well. Do you have any favorites or specific recommendations?
I think your best bet it to go to a local shop or well stocked liquor store and talk with somebody in wine. Everybody's region/accessibility is different.
I’m allergic to sheep/goat dairy products. What can I use in its place?
My Sisters Made it and its the only Cheesekake i can eat and actually like
Where did you find a silver spork
Omg I love San Sebastián!! That cheesecake looks absolutely legit
Can I make this without the manchego cheese? This is exactly the type of cheesecake recipe I'm looking for, but I live in a small town, on an island, in Alaska. I may not be able to find any kind of suitable substitute :S
does that aluminum foil all over the rangetop work to keep it clean? how often do you change it?
I would love to make this cake but in chocolate, if you can suggest what ingredients and how much I would need to make that happen I would be very grateful. Thanks
Do they add vanilla or lemon juice?
Wait a minute! My parchment paper only goes to 425F. Where do you buy your paper at that can take 475F?
yesssssssss bro you nailed it 1000000%
your recipe and technique look amazing. This is my next recipe to try!! can't wait. Love when you check the clock "11:51" :))
:) Heck yeah! get after it. Never too early for sherry... or maybe it was.
I will bake this cheesecake for a family Thanksgiving celebration served with the exact brand of sherry recommended by you.
Less Sugar is good because they are way over-sweet in my opinion. I use Monkfruit as I'm Diabetic.
Hi, Adam. What kind of Parchment paper do you use? I am looking for at least 470 F oven safe parchment paper. But Amazon only has up to 450F
how many mililiters is the heavy cream?
I want to try this but what are the exact measurements??😖😖😖
No need for flour. It makes it granular. I use Creme fraiche along with cream cheese and man it’s super easy and super good
AMAZING!
Nice work 👍
Looks soooooooooo good. Subscribed.
Can I add any kind of cheese?
Very nice🎉 hopefully someday . Thank You
What sugar substitute do you suggest? Allulose?
I would do a half and half mixture with the allulose. Something like monkfruit/allulose. The allulose would taste good but it may keep the cheesecake from setting and your time will take longer