How to Make Easiest-Ever Basque Cheesecake
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- Опубликовано: 6 июн 2024
- Who says cheesecake needs to be fussy? This version has just five ingredients, an easy method, and a sweet backstory.
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Really appreciate you giving the temp to look for in the center. This is so useful beyond the standard line of the "jiggle doneness."
Props to the editor for focusing on "Max Liquid Fill" while our hosts put easily 5x more liquid in!
cheesecake batter is wet but not "a liquid". If you put, like, just water in there up to that line then it would splash out. No splash out here, no issue
@@egyptiansushi"Is cheesecake a liquid?" is the new "Is a hotdog a sandwich?"
@@Nocturne22yes, butterfly 2 hot dogs and it makes a great, perfectly-sized sandwich 👍
Another great video.That cheese cake looks absolutely delicious.
Although some are complaining I actually didn't mind the get right to it start of the video.
Just FYI - if I wasn't on a very limited income I would sign up for your digital all-access option as well as buy all of your cookbooks.
America's Test Kitchen is the absolute best cooking program and I've watched it for years.
They offer pretty good sales on their cookbooks at times. I managed to get the 20th anniversary cookbook for $19.95 and it's absolutely massive!
I’ve made Basque style cheesecake. It’s worth it.
"What flavor of Cheesecake would you like?"
How about Cheesecake flavored Cheesecake?
Ladies, THANK YOU!
steve
Who needs an intro? It’s cheesecake🤣
I'd like the option...🤷🏼♀
Finally, was hoping for this video. They haven’t aired it on public television in so long. ❤
I like this variation of cheesecake, thanks!! ❤❤
Heaven on a plate.
I love that style of cheesecake.
Two beautiful ladies never disappoint! My favorite channel. ❤️
It looks like a "custard" cheesecake. And it looks delicious! I can't wait to bake this cheesecake!😋
Nooooo! Tooo amazing!
I love it ❤❤❤❤
Love making these. I always have to make 2 because I never get any...
So see you changed the slices between shots. The first slice was more oozie at the bottom, but the second slice was not. What temperature and time should I cook it to make it more consistent in firmness without 'burning' it too much??
Check out Chef John's burnt basque cheesecake. Super easy, never fails! Not impressed with this one
Yep I have chef John's recipe as well. I never tried it yet. But if I'm going to try anybody's first it will definitely be his. Thanks for the reminder.
Good for Bridget for telling us that vanilla and lemon zest were missing.
That cheese cake looked so creamy I wanted a slice as you were making it ❤
I want to know what brand of heavy cream they used! That was quality for sure!
Is it supposed to still be a little liquid? When the cheesecake was first plated, the opposite side of the slice (away from the camera) made a bit of a pool of liquid cheesecake on the plate. But then it cut away and the slice on the plate was more firm and didn't ooze.
Yes, basque cheesecake is supposed to be custardy at the very center and firmer near the outside. The first shot did look a little bit too oozy though maybe
Those are two different slices (based on the the caramelized crumbs, which are scattered differently between the two)
Wow! That looks great! I would like a drizzled bit of a berry sauce with that masterpiece, however.
Dang, no intro just get straight into it?
Good. You don't wait for cheesecake
It's but down from the full episode which should be out in the next few days, maybe next week
@@Nay-kp6uu
Yeah but i like the intro. Gives a little history lesson
It's odd at the beginning because it feels like we've missed a part of the how-to. I don't understand the point
I don't understand what ATK is trying to do here - they cut 45+ seconds off both the beginning and the end of the video. They did it to the video they released yesterday as well. So while yesterday's seemed like a mistake, with the release of this one, it's not, Especially given they added name pop-ups for Bridget and Julia which weren't actually in the original segment or TV episode. The full video for the recipe segment is on the recipe webpage (link in the video description). 🤷🏼♀
How were you able to disregard the Max Fill Line, w/o fear of the contents leaking out?
the line says "liquid max fill", cheesecake batter is not quite "a liquid", it's a soft (wet) solid
This looks scrumptious. Wondering if I could half the recipe. My food processor is way smaller than this one. Or, could we mix it all up in a large bowl with a hand mixer? 🤷🏼♀️
In lieu of a food processor, Nicole Konstantinakos, who developed this recipe for ATK/Cook's Country, recommending using an immersion blender. She said using a stand mixer would incorporate unwanted air into the cheesecake, however several commenters on the recipe's webpage said using a stand mixer worked just fine for them.
Halving the mixture would likely work too with the proper sized pan.
@@sandrah7512 Thank you so much! I appreciate your good tips and can’t wait to give this a go!
When she said "heavy cream" as opposed to heavy whipping cream, I thought "manufacturing cream." If I'm ever going to hear that term on RUclips, it will be here in this channel.
Would be nice if metrics units would be displayed on screen
When cooling down, do you keep the cake in the cake pan?
I do yes til cold then take it out and put on something like a plate
Fantastic! Strictly about taste and texture here, you don't want to know about the calories..
💚
What do you do if you do not have a food processor, can you use a hand mixer?
I use my stand mixer. Works great. :)
I was wondering how the stand mixer would do. I don't think my food processor is this big.
I am sure you can. Standing mixer or hand mixer should not be a problem. Maybe even doing it manually, with some serious elbow grease, could achieve a similar result. The goal is to make it smooth. I guess it would just need a bit more time to make it really creamy.
@@acryliq Exactly. Is this supposed to be a traditional recipe from before the time that the food processor was invented?
The basque cheesecake is actually a more recent invention, first made in the 1980s!
L👀KS delicious 😋
The cheesecake looks great and I'd love to make it, but yeah it would be very helpful to have a recipe that doesn't require the giant food processor (for a very large cheesecake that requires $30 of ingredients.)
You can make it in a stand mixer. I've done it and it turns out beautiful. I suggest starting with the cream cheese in the mixer with the whisk attachment and the sugar. Beat until smooth. Beat the eggs in 1-2 at a time and whip thoroughly between each addition. Add cream last and let it whip for several minutes scraping the bowl several times!
Deputy Food Editor Nicole Konstantinakos, who developed this recipe for ATK/Cook's Country recommends using an immersion blender over a stand mixer if you don't have a big food processor. The stand mixer can introduce unwanted air into the cheesecake. Large buckets and gigantic immersion blenders is how they mix the cheesecake ingredients at La Viña and Nicole took her cue from there.
🙄EDIT: I forgot they chopped 40+ seconds off both the beginning and the end of this video so it's possible you don't know what I'm talking about. Bridget and Julia's colleague Nicole was introduced to this cheesecake while spending time in Basque at La Viña Restaurante in San-Sebastian where she met chef Santiago Rivera. This cheesecake is from a family recipe that he introduced at his restaurant over 30 years ago. Granted, some of this information came from a companion article to the recipe, but some of it was also in the missing intro. 😕
I'm gluten intolerant. Can I substitute corn starch instead of flour?
Based on the comments on the recipe's webpage, others have successfully substituted gluten-free flour such as ATK's all--purpose blend or King Arthur's 1:1.
Is overworking the gluten not a concern here? Should the flour be added in the end?
It's a 1/4 cup/35 g of flour versus significant quantities of cream cheese, eggs, sugar and cream. It's unlikely you need to be concerned about a network of gluten forming in this cake.
I saw one recipe that added a cup of grated manchego cheese to the recipe.
That's just so wrong.
That is so creamy. I love NY cheesecake but I have come to believe that when it comes to cheesecakes, creamy is better than thick.
Metric measurements would be helpful. Is that 36 fluid ounces or 36 ounces by weight? They're not always the same.
Cream cheese is typically sold in bricks. Bricks are not fluid. Weight measures for the cream cheese, sugar and flour in both ounces and grams are given in the written recipe.
@@sandrah7512 if I recall, the written recipe is only available to subscribers.
This is in the oven, right now, and I have a GD mess. If you make this, there isn't a water bath but the amounts given, overflowed pan and it's going to take me days to clean off the burnt cheese curd from my RV oven.
You have been warned. Yes, I used a sheet pan under my 9" spring form pan. Stuff spilled over. Huge mess.
Ignore the temp. Supposedly temp of 155 yeah forget that isn't brown, at all. Going on 1 hour and a half with little browning and lots of overflow in my oven including burning batter without browning on cheesecake!
Ingredients: 7 large eggs, 2 cups sugar, 1 cup heavy cream, 1/4 cup all purpose flour, 2&1/4 lbs (36 oz) cream cheese. No Salt? 🤔
maybe there’s enough salt in the cream cheese? 🤷🏼♀️
It's just cheese and eggs! And cream!
I miss the intros with the background info :((
The full recipe segment is available on the recipe's webpage which is linked in the video description. Hopefully when they release the full episode to RUclips, there will none of this awkward chop editing that seems to serve little purpose than to appeal to the "cut to the chase" crowd who can't fast forward for themselves. 🤦🏼♀
I wonder if this recipe comes from the Basque region from Spain, or is it a recipe that was created here?
@@sophiabondarew2932 🤨Lol and if ATK had left in their intro, you'd have your answer! ATK: 🤦🏼♀🤦🏼♀
A: Basque - La Viña Restaurante in San-Sebastian, popularized by Chef Santiago Rivera over 30 years ago and based on a family recipe. Granted, all that is not in the missing intro - some comes from the companion article to ATK's version of the recipe which is linked in the video description.
This cheesecake would be a gorge fest to me ! …
🏀👨🚀👨🚀👨🚀🔥🌎🔥👨🚀👨🚀👨🚀🏀
I would LOVE to have a taste of Bridget's "cheesecake," if you know what I mean??!!! ;-)
Looks too stodgy.
It isn't supposed to be light and fluffy. It is a different kind of cheesecake entirely.
This is an obscure recipe that needs at least a bit of an explanation. No idea why you're editing out a minute or a minute and a half of these segments but it made this unwatchable. Have a thumbs down.
Google it!