Burnt Basque Cheesecake | Super Easy 1 Minute Recipe Video
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- Опубликовано: 18 дек 2024
- How to make the most decadent and easy Burnt Basque Cheesecake. This is a foolproof method
Written (updated!) recipe: maicookbook.co...
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In this new short series, I will show you my favourite super simple recipes that are easy to follow and recreate at home. Remember to SUBSCRIBE and hit the BELL BUTTON to know when my next video is coming out!
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[ TOOL USED ]
6" x 3" aluminium tin
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Egg separator:
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Looks good, but as someone has already commented it's best to crack and integrate each egg one by one. Also, once it's done you should let it cool down completely about 4-5h and then chill it in the fridge until next day. For the best flavour take it out of the fridge 1h before serving. It even tastes best on the 3rd day!
Yeah, I totally agree with this. I couldn't wait obvs and had a slice about 2/3 hours after making. I was disappointed, tasted bland. So I gave it a second go a day later, and it was way better. The day after that, it was even better again. It's definitely worth waiting a couple of days before having a slice.
@@Lasturner it's crazy it makes such a difference! haha
What difference does it make to do the eggs one by one? That’s so crazy such a tiny thing can make the end result so different!
I don't think it matters. It's probably just safer in case you get egg shell in it@@haleyt3754
Yeah, cheesecake taste better when you chill it overnight
wow that was short and sweet, amazing thank you!
😅😮😮😅😢😅😢😅😢😢😢😢😢😅😢😅😢😢😅😢😢😅😢❤😢😢😢😢
Excessive souffléing and and Raw at the bottom. This is why is so delicious!!!
I was thinking the same. I make cheesecake so easily. Two gram cracker crusts. Two packs of Philadelphia cream cheese, two eggs, one can of condensed milk , one can of evaporated milk. Bake for 1 hour at 350. This makes 2 cheesecakes
@@maryrios6529no flour?
@@xy1108 no flour . Just blend all the ingredients in the blender and pour into the crust
@@maryrios6529Philadelphia isn't cream cheese by law. They add water and whey to 50% cream cheese and then have to use additives so the mixture will combine again😅
@@maryrios6529no butter on the crust?,,
Zest a bit of lemon on top and it's perfect!
GUYS I made it w/ heavy cream same measurements ITS so easy and SO good thank you I will forever keep this recipe ❤❤❤❤
UR MY SAVIOUR OH GOSH THANKS i literally do not know where to find double cream and im definitely not making it myself so thank u for making sure heavy cream works
Have u try it with maple syrup instead of refine sugar ?
@@saraw1302 nope, but if you are going to do that, I hope you the best of luck 🤞
@@gottabesent heavy cream and double cream are the same thing 😭
DELICIOUS. just made it last week and all we loved it ❤
Finally !! A recipe which has clear instructions , time ingredients listed thankyou so much!
Love it love it love it. Straight forward and no unnecessary bla bla Thank you! Backed it this afternoon, my husband and I are trying it now and he already is on his second piece :-)
Cheers
Hey sis…tried tdy nd came out awesome only thing I felt I need little more sugar unless it’s Vera level Thankyou sis❤
It's 3 AM and I'm following your recipe right now😁
Did you have fun waiting till 6am to eat it? 😂
Thank you for making the ingredients easy to find!!! You didn’t make me travel the entire internet to find it like others had done.
At this point when I find a recipe I like I just ask ChatGPT it’s been working so far lol
Hi Mai! I made this over the weekend and it was excellent! Thanks for sharing. Question though, how can I adapt the recipe to make a lemon burnt basque cheesecake? Do i just replace the vanilla with lemon flavoring? Would appreciate your reply. thanks 🙂
I would maybe try to add some lemon zest! You can keep the vanilla in :)
@@mai Great! Will try that. Thanks!
I was watching this video and then my neighbour came and we watched it together. He said that this video changed his life and touched his heart. I then went and rented a projector in a big field and my entire town watched it and it changed their lives too. We all are so grateful.
Thank You for this video….
…
So wtf can someone explain this comment I am so confused
@@flowerpower8488bot most likely
Is this guy fr? 💀💀💀
@@Storm_Spectral it’s either an automated comment, a bot, or a copypasta
400 gr cream cheese, 100 grams sugar, 3 eggs, 300 ml double cream, 15 grams flour, 5 grams cornstartch
Thank you !
* +5gr Vanilla Extract (1tsp)
Sad to see the creator couldn't be bothered to include this in the description alongside the affiliate links
@Wintersun100ela colocou na descrição do vídeo: 6” x 3” ( no Brasil não usamos essa medida, então não faço ideia de quanto seja isso em centímetros)
Obrigada anjo!
Hi Mai, wondering what kind of cream cheese you use for this…is it the block cream cheese or the softer one you can buy in a tub?
I used philadelphia creme cheese which was in a tub!
@@maiI have the block version, could I just eat it on its own (raw) or do I need to bake it?
@@twigcapra. u can eat block cream cheese raw like on a bagel :)
@@angelica5709, yes, absolutely.
@@twigcapra. there is no raw cheese there is just cheese ready to eat
Even newbie can do this, thank you mrs.mia and stay healthy..
just a reminder but once straight out of the oven, the cheesecake might seem uncooked at first glance/ when u cut it so you HAVE to let it cool down and let it harden as well
Yesss its so different if you leave it in the fridge overnight, it's like the flavour intensifies so goooddd
☺️Thank you so much ❣️
IT LOOOOOKS SO GOOOOD
this looks nice! question how long this will last if not in the fridge? like can i bring this to travel for 6 hrs or less and will not melt? how many days before it will spoil if in the fridge?
Found something to do this weekend!
Thank you ❤❤
Looks so delicioso 😋 🤤 what does mean Basque?!
Region in Spain :)
@@mai And France. Basque country spans over both countries.
What’s the substitute for double cream? 😊
Awesome, would just add a bit of cookies at the bottom. But super good
Loved it
Hi, Mai! What paper did you use? A friend of mine had a birthday party and this was served. It was SCRUMPTIOUS! I immediately asked for the recipe, of course, and they gave me your video saying they followed it EXACTLY. I am going to make it today for a little get together. The only thing I need is to find out what paper you used. Thank you!
Just standard baking paper!
Parchment paper
Great content Mai, you have a infectious smile, much love from Australia 💚
Is the oven pre-heated?
That looks so good
I think the ingredients vary to how big your round pan is? I see some putting a 4 blocks or cream cheese and 6 or 5 eggs. My goodness I’ll give this recipe a try for 6” round pan. Why does her basque cheesecake a little wiggly? Others are very intact. I’m confuse.
Can we substitute double cream with whipping cream ?
Whipping cream usually has less fat content, it might affect the consistency of the cheesecake / might not hold shape
Hi! May I ask whats the purpose of the cornstarch? Thank u so much for the reply. Newbie here ☺️
It helps with the texture and helps it set more quickly (Think about how it’s often use to thicken sauces) Though you can just use plain flour if you don’t have it :)
Looks delicious 😋😋, I gotta try it ❤🎉
I want coming to your cooking school. 😊😊👍🙏🏻🙏🏻
Aha, what a compliment! Thank you 😀
@@mai I'm sorry. I love your kitchen
Hi, mai. May i know if it is plain flour?
Wow! So yummy!
Looks really good, I might try my hand at it👍
What's the good substitute for double cream? Thankieeeeee. 😊
Heavy Cream
It is called Pastel Vasco
Once I saw your post, started doing it. Now it's in the oven baking
How does it taste?
@@animosity6784terrible😂😂
@@meron18 I made it it was really delicious. 😌
@@meron18lol
great sharing dear
Hi Good Afternoon Thanhhuyenchu I hope my comment doesn't sound like a form of invasion of privacy your comment talks about a wonderful woman with a beautiful heart who led me to comment normally I don't write in comments but I think you deserve this complement. If you don't mind, can we be friends? Thank you God bless you....🌹🌹
Can I use fresh cream instead of double cream?
Looks so yummy ❤
Guys I made it without vanilla and the taste was good
Double cream ? Is it heavy whipping cream ? I am from the US
Heavy cream
Me and my mom made this today! Ty for the recipe Mai❤!
My mom made so much of those😂, no one ended us eating it cause only me and her would eat it
Which cheese is better to use for this cheesecake: ricotta or filadelfia?
Thank you!
Philadelphia
Amazing
If I wanna make these in cupcake size how long does the time bake and the temperature?
This is a great recipe you posted , my family freaking loved it! Thank you so much! Please ignore all the stupid comments about hair nets 😂
Hello for the dluble cream can we substitute it with all purpose cream ?
If it's supposed to be burnt, i can make it!
hi, can i use whipping cream instead of double cream?
Yes
I dont have an oven but want to make this but in a rice cooker.. Will it change much?
Im using 6inches pan too but everytime the middle part is white.. im using gas oven as well..
You should add the eggs separately and mix inbetween each one
I like this short video.
If I half the quantity you mentioned is that corn starch quantity reduce to 2.5grams or the same 5g? And what about baking time ?
Can we use condensed milk instead of cream?
woohoo cheesecake all day e'er day!
No, I ain't gonna finish that. Cry about it
What if we take half ratio of the ingredients? Should the baking time still be the same?!
How will it rise when you haven't put baking powder
I'm here in the US in Florida I can't fine double cream. What can I use as a substitute??
Heavy cream?
heavy cream and double cream are the same thing
I'll eat immediately ❤
I don't think the bottom's sufficiently cooked, did you temper the ingredients first? It cooks better with tempered ingredients 😊
This is my 4th time coming back to this video and every time it worth every single second 😍🥹 THANK YOU FOR THIS BEAUTIFUL ✨🫶
❤❤❤
Hello! how to make double cream
Do we use salt?
Elsious loved it
To get best result follow the 100% the directions
All ingredients are room temperature?
Does it work without cornstarch?
Can i use mascarpone che instead?
Amazing I did it
Please do u know any tip so it wont deflated??? Thanks
it’s supposed to deflate, the point of basque cheesecake is that you don’t do all the regular cheesecake stuff and just let it get brown and collapse
the high baking temperature and airy batter cause the cheesecake to rise and fall in the oven, creating a crust-like exterior. The cheesecake's imperfections and cracks are part of its charm.
What is the double cream?
Heavy cream
Did u preheat the oven, if so, how long ?
Always, at least 15 minutes before baking :)
is vanilla extract that thick??
She’s most likely using vanilla bean paste instead of extract. Same difference
@@sofiachavez7925 ohhh ok thanks
I make it with egg yoks, no flour or constarch
Ok this looks legit though
Burn cheese cake
400gr cream cheese
100 GR sugar
3 eggs
5gr vanilla extract
300gr doble cream
15gr flour
5gr corn starch
How deep is that pan?
hey good people, anyone know if i could make this in a small loaf pan instead?
Yes 👍🏻
@@mai thank you very much!! 🩷
I don’t have cornstarch. Can I use something instead of cornstarch?
Just use all normal flour instead, it’s just to help stabilise the cheesecake :)
@@mai okay! Thanks!
When I use normal flour, should I use the same amount of cornstarch?
@@プーさんくまの-x5e yes, it’ll be fine :)
“Just watch it” 😂
What is doble cream?
Heavy cream
Do we need to preheat the oven?
Yes
what brand ng cream cheese po
Philadelphia
Double cream is same as normal cream??
Heavy cream
Baking time?
Is fresh cream double cream
No, heavy cream
Can I use non dairy whipping cream?
I reckon you could, I’ve used Elmea brand before - however I assume you’d also be using non-dairy cream cheese? Which I don’t know what can substitute
Is double cream the same as heavy cream???
Yes
I wondered the same thing
do i need a mixer or can i whisk by hand?
By hand is fine!
@@mai thank you for responding!
Is it roar?
Can I add a crust to it?
Basque burnt cheesecake doesn't have a crust
Still trying to master this. 1st attempt, was almost a success if the bottom would actually cook and hold its shape. 2nd attempt. Complete utter failure. Don’t even want to talk about it, but I’ll master it for sure!