I baked Burnt basque cheesecake using Emojoie's recipe! I baked it two days ago and honestly the older it is, the better the taste is. Very simple, yet very delightful dessert. Thank you. ♥ My mom liked it too.
Wow, what a delight, as always it is a great pleasure to watch your videos, it looks so tasty, creamy and then dipped in that jam 😋😋 thank you so much chef for sharing your recipe. I hope and you are very well 🤗💐.
Buen día...es realmente delicioso, sabor textura...delicado como tus recetas...estoy camino al vegetarianismo ...se podría sustituir el huevo? Abrazos de luz❤
Выглядит оооочень нежным, нежным и очень вкусным! Большое спасибо, что поделились с нами👍👍👍Looks sooooo tender, tender and very tasty! Thank you very much for sharing with us👍👍
Wow this looks so good. I like that it's a burnt basque cheesecake. I have made cheesecakes but this one must have so much flavour with the caramelised edges. When you added the blueberries on top, I was convinced they would sink during baking but no! Just loved that topping... Fab recipe, thoroughly enjoyed watching 👀
Thank you so much for your sharing, I love the ways of your baking and I am enjoy to learning some simple recipes 😊 Finally after I bought cream cheses 3 months ago, Tonight I decide to bake for my lovely dog Mr.Rambo He truned 16th, I am really ecited to see the result... どうもありがとうございます.
I’m so glad to see no flour or starch in a cheesecake. It’s so rare these days. I think people have started to believe it’s needed in them and it’s not. For me even a little bit ruins the texture in custardy cheesecake. Obviously for soufflé cheesecake it’s different.
@@GemBob123 well, it depends on the recipe. There are differents recipes for differents textures , so thats why I dont understand why she said "flour" is not necessary. Its just other recipe 😊this basque recipe is more cheesy
@@GemBob123 it is absolutely not necessary. See, you’ve gotten to believe it, too, because it’s everywhere. A cheesecake is a baked custard. Do you put flour in a crème brûlée or a pot de creme? Which btw don’t even benefit from the addition of something as stable as cream cheese. The reason people put flour or starch in a cheesecake is as insurance against curdling, weeping, and cracking, which can be prevented by proper mixing, baking, and cooling. I can actually tell from photos when someone puts flour or cornstarch in cheesecakes because even a little bit disrupts the silky smooth texture of a custard. You can read more about this on sites like Joe Pastry or from authors like Alice Medrich. Medrich actually spoke about the process of developing the cheesecake recipe for her low fat dessert book and how she added starch to some test batches and her testers could tell and hated it. And even using cottage cheese, which is watery and doesn’t contain the stabilizers that cream cheese does, she developed a cheesecake recipe with no added starch because she wasn’t satisfied with what it did to the texture. I won’t link because links cause comments to disappear, but if you google the names and cheesecake you can read about the use of flour or starch and why they’re included. Actually I just had a laugh reading Alice’s article on Food 52 about why cheesecakes crack and the comments include several people saying they add flour or cornstarch to their cheesecakes to prevent cracking. See? That’s the reason. And it’s not necessary if you just mix, bake, and cool carefully.
@@pistachitah I said it’s not necessary because a cheesecake is a baked custard and doesn’t require flour or other starch. The reason people put flour or cornstarch in something like NY style cheesecake isn’t because it’s supposed to be in there. It’s not. But it’s getting harder and harder to find a recipe for “NY style cheesecake” that is actually that, because everyone puts starch in it now. And they do it because it’s insurance against cracking and weeping. It is not a matter of different textures. Notice I said it’s a different matter for soufflé cheesecakes because a soufflé is different from a custard. I NEVER put flour or cornstarch in custard cheesecakes, even if a recipe calls for it. And they’re all the better for it.
did you remove the "burnt" part of this? 😂 title and final product dont match up, was thinking caramel or brown butter cheesecake was why you named it burnt Basque
hi! i remember this channel having a recipe with lavender in it, i believe it was french too..? maybe even a cheesecake, but i doubt it. if i anyone remembers it or has link please send it to me T_T im honestly devasted that i cant find it, ive been wanting to make it for ages now
to be honest, at this point i feel like ive hallucinated the whole thing. i just need someone to tell me it existed and i haven't lost something i never even had
2:46 濾した後に裏側をこそぐの気持ち良くて大変好き
なんか一昔前のスタイリッシュな演出な感じでかっこいいです.......！！
ブルーベリーもバスクチーズケーキも好きだから美味しそう🤤💕
3:58〜のブルーベリー達がﾎﾟﾖﾝﾎﾟﾖﾝって乗っていくのが可愛い.......笑
トッピングもベリー尽くしでとても美味しそうです!!
毎回オシャレすぎて…
好きです
I baked Burnt basque cheesecake using Emojoie's recipe! I baked it two days ago and honestly the older it is, the better the taste is. Very simple, yet very delightful dessert. Thank you. ♥ My mom liked it too.
バスチーとブルーベリー🫐そしてえもじょわさん！
美味しいの確定ですね！早速作ってみます！
Basque cheesecake is my all-time favorite cheesecake: it just is super easy to make and tastes great! 💯
お盆休みに作ってみました！
みんなに「美味しい」と言ってもらえてすごく嬉しかったです😊
本当にありがとうございます。
まだまだブルーベリー実っていくので、また作れたらなと思います！
This video is really fun and hilarious!
黒のキッチン台と相まってブルーベリーバスクチーズの素敵さが際立ってる.....
美味しそ〜！！相変わらず最高のASMR
Emojoie's videos are always beautiful to watch! 🥰
Yes
この動画大好きで、もう10回以上見てる。本当においしそう💕💕💕
Wow, what a delight, as always it is a great pleasure to watch your videos, it looks so tasty, creamy and then dipped in that jam 😋😋 thank you so much chef for sharing your recipe. I hope and you are very well 🤗💐.
サムネの破壊力よ…🫠
久しぶりに見に来たら最後までエモかった…☺️
Excellent demonstration.
最後フォークでケーキ掬った後のブルーベリーの落ち方が芸術的すぎる…笑🤦🏻♀️
Very easy and clear tutorial..thanks
Çok lezzetli görünüyor 😋
This looks delicious 😋. Thank you for sharing with us all , such a delight.
Buen día...es realmente delicioso, sabor textura...delicado como tus recetas...estoy camino al vegetarianismo ...se podría sustituir el huevo? Abrazos de luz❤
チーズケーキも、ブルーベリーの、果物がいいですね。ビタミンCが豊富で、さっぱりしていて、チーズの、濃厚な味と、マッチしますね！
Love u, love your recipe & cake ❤️❤️❤️
やっぱり雰囲気が好きです😁ケーキも濃厚でソースとすごく合うんだろうなあ😋
Amazing & simple recipe ! First attempt for this blueberry basque burnt cheese cake & it came out super delicious ! This is a keeper !!
Wooou!! Se vé delicioso. Me apunto la receta!! Gracias Emojoie!! Saludos desde España 🇪🇸
Выглядит оооочень нежным, нежным и очень вкусным! Большое спасибо, что поделились с нами👍👍👍Looks sooooo tender, tender and very tasty! Thank you very much for sharing with us👍👍
om nom nom looks delicious 👌
Delicious 👌👌, the cake has power to bring happiness and smile on the face😊🙏.
減量中に見るんじゃなかった、、、。
本当に美味しそう🥹
Me encanta todos tus postres
これ絶対うまい…！
OMG I CANT WAIT TO try it
Looks amazing 👏🏻👏🏻👏🏻👏🏻
オシャレ度に天井がない…
I love all the vids. Especially the cheesecake ones.
いつも素敵なレシピ動画ありがとうございます。今回のは、なかなか官能的。
あと、朝の情報番組の1コーナーに「目覚めのいい音（ね）」というのがあるのですが、まさにいい音が詰まった動画ですね。フレッシュブルーベリーあるので挑戦したいと思います。ありがとうございました
WOUILD LIKE THE RECIPE
Wow this looks so good. I like that it's a burnt basque cheesecake. I have made cheesecakes but this one must have so much flavour with the caramelised edges. When you added the blueberries on top, I was convinced they would sink during baking but no!
Just loved that topping...
Fab recipe, thoroughly enjoyed watching 👀
色々試したのですが、やはりえもじょわさん式のバスクチーズテリーヌが一番家族に好評です。
濃厚なので新鮮なブルーベリーは本当によく合いそうです。
母もブルーベリー大好きなので、親戚筋からブルーベリーお裾分けしてもらえないか画策中ですw
バスクチーズとアールグレイでお礼したい。
OMG! Yammi! Thank you 💖
The way you do it is great. I like this video😘.
Какая же аппетитно выглядит еда, в макро съемке👍
半分と言わず全部一人でイケます👍
I enjoy watching your channel and cooking according to your recipes!!!😊😊С удовольствием смотрю Ваш Канал и готовлю по Вашим рецептам!!!😊😊
この焼き立てのたぷんたぷん加減がたまりません！
Thank you so much for your sharing, I love the ways of your baking and I am enjoy to learning some simple recipes 😊 Finally after I bought cream cheses 3 months ago, Tonight I decide to bake for my lovely dog Mr.Rambo He truned 16th, I am really ecited to see the result... どうもありがとうございます.
I’m so glad to see no flour or starch in a cheesecake. It’s so rare these days. I think people have started to believe it’s needed in them and it’s not. For me even a little bit ruins the texture in custardy cheesecake. Obviously for soufflé cheesecake it’s different.
In a normal baked cheesecake, flour is definitely necessary, no?
@@GemBob123 well, it depends on the recipe. There are differents recipes for differents textures , so thats why I dont understand why she said "flour" is not necessary. Its just other recipe 😊this basque recipe is more cheesy
@@pistachitah I agree! :)
@@GemBob123 it is absolutely not necessary. See, you’ve gotten to believe it, too, because it’s everywhere. A cheesecake is a baked custard. Do you put flour in a crème brûlée or a pot de creme? Which btw don’t even benefit from the addition of something as stable as cream cheese. The reason people put flour or starch in a cheesecake is as insurance against curdling, weeping, and cracking, which can be prevented by proper mixing, baking, and cooling. I can actually tell from photos when someone puts flour or cornstarch in cheesecakes because even a little bit disrupts the silky smooth texture of a custard.
You can read more about this on sites like Joe Pastry or from authors like Alice Medrich. Medrich actually spoke about the process of developing the cheesecake recipe for her low fat dessert book and how she added starch to some test batches and her testers could tell and hated it. And even using cottage cheese, which is watery and doesn’t contain the stabilizers that cream cheese does, she developed a cheesecake recipe with no added starch because she wasn’t satisfied with what it did to the texture. I won’t link because links cause comments to disappear, but if you google the names and cheesecake you can read about the use of flour or starch and why they’re included. Actually I just had a laugh reading Alice’s article on Food 52 about why cheesecakes crack and the comments include several people saying they add flour or cornstarch to their cheesecakes to prevent cracking. See? That’s the reason. And it’s not necessary if you just mix, bake, and cool carefully.
@@pistachitah I said it’s not necessary because a cheesecake is a baked custard and doesn’t require flour or other starch. The reason people put flour or cornstarch in something like NY style cheesecake isn’t because it’s supposed to be in there. It’s not. But it’s getting harder and harder to find a recipe for “NY style cheesecake” that is actually that, because everyone puts starch in it now. And they do it because it’s insurance against cracking and weeping. It is not a matter of different textures. Notice I said it’s a different matter for soufflé cheesecakes because a soufflé is different from a custard. I NEVER put flour or cornstarch in custard cheesecakes, even if a recipe calls for it. And they’re all the better for it.
18センチの型で作る場合は1.5倍の材料にした方がいいんでしょうか？
18センチの型で15型の材料で作るのは上手く出来ないですか？
ありがとうございます🫐
摘んでもまた次の日に完熟のブルーベリーたちがいるので
摘みためて、作ります！
Amazing cooking video 🌷asmr is awesome 😎👍
Was für ein Traum! Ein wunderbarer Käsekuchen. Viele Grüße Silke
Delicioso. Y hermoso. Muchas gracias por el deleite.
I've never made a cheesecake without the crust! I made a blueberry cheesecake the other day as well! On my young and little channel... 😅
I saw some of your videos and I absolutely loved the aesthetic of them! They're so soothing to watch, keep up the quality and you'll get far 😄😄
@@luiscazares6408 Thank you! Your words make me really happy. I hope I'll be able to improve over time 😊
The cake of king 🎂👑
Looks so yummy. 😍
mmm… so yummy 🤤
Excellence. Thanks for sharing!
Wooow looks yummmmy and tasty
Adoro o canal tudo de bom
Ça a l’air bon et tysimple a faire
Delicious
Que pintaza!!!! 🤤
ブルーベリーの表面がブツブツで鳥肌立っちゃう😭
Que rico me encanta 😋
いつもありがとうございます
18cm型の場合を教えてください！
この分量で18cmで焼くこともできますが中心部の柔らかい部分が少なくなります。
同じくらいの高さのケーキにするには材料を1.5倍にしてください。焼き時間は30-35分ほどだと思います。
@@emojoie ありがとうございます！
1.5倍になるんですね。1.2倍にするところでした！
ブルーベリー狩りしたらチャレンジします！
So was it any good? Marks out of 1-5?
美味しそおおおおお〜〜〜！！！えもじょわさんしかかたん
Perfect 👌👌👌
Qué delicioso pastel.😊👍
Esto me da tanta paz
イントロでもう食べられる
Hello, a question, what is the size of the eggs you used ?
ぎゃああああああああ美味しそう食べちい🫐
Can you put a graham cracker crust on this cheesecake or will it burn?
美味しそうー🤣
おいしそう
4:04 ブルーベリー落とすたび揺れるのかわいい🫐
What type of electric oven? What is the company?
4:35 ラップした後絶対倒したなぁこのコンポテ
ว้าว... ตกหลุมรัก ❤
Why no 10g of cake flour?
お、美味しそう。。
美味しそうなので作って見たいのですが、バニラビーンズとバニラエッセンスは家にあります。この2つでも作れますか?またもし作れるのであればどのくらいの分量が良いですか?（ケーキのサイズによって教えてほしいです）
❤
これはもう優勝案件ですね( *´艸｀)
Nice 🧡👌🌹💯🌺
Wow! New sub here! I recently made Cheesecake on my page too and *your dish looks amazing!* Hope to stay connected! 😀
did you remove the "burnt" part of this? 😂 title and final product dont match up, was thinking caramel or brown butter cheesecake was why you named it burnt Basque
私と同類の方は4:00 〜ご注意ください、、、
👏👏👏
Muhteşem 💙
生のブルーベリーは中々手が出せませんが、少し贅沢をしたい時に作ってみようかなぁ…(*´ω｀*)
hi! i remember this channel having a recipe with lavender in it, i believe it was french too..? maybe even a cheesecake, but i doubt it. if i anyone remembers it or has link please send it to me T_T im honestly devasted that i cant find it, ive been wanting to make it for ages now
to be honest, at this point i feel like ive hallucinated the whole thing. i just need someone to tell me it existed and i haven't lost something i never even had
クレームブリュレだったと思います！
@@ピカちゅう-w2w OMG!! THANK YOU SO MUCH!!!
💖💖💖💖💖💖
Something is totally wrong with my oven, I did it at 470 then change to 490 and my oven is still not hot enough to burn the top
👌👌👌👌👌
😋❤️👏
4:32 trypophobia warning 😂
これはホール食い…いけるな😈