Just when i think I'm going to have a bad day . I get this video with 3 of my favourite things. Chocolate cheesecake amd dane . Not sure which is sweeter tbh
That's amazzzingggg basque cheesecake!! 6:45 is a great tip! Thanks a looot! And 10:47 makes my heart beating fast!🎉🎉❤ Chocolate Basque Cheesecake is unique here! I wanna see it is served also in Crumbs and Doilies in Soho❤❤
Loooooove this recipe! It’s on my baking list. Just to be exact: Is the ground espresso, just ground beans or do you use the instant espresso (that dissolves)?
They said in the little jar so I'm assuming instant espresso powder. I've made (a different recipe) a chocolate burnt basque cheesecake before and used instant espresso powder. I imagine ground espresso beans would make the cake a bit gritty given that they wouldn't dissolve
It's really amazing. How does that cake not rise with that many eggs in there? I make a normal cheesecake with only one egg because that's how it doesn't crack. But 6 eggs and no rise? It's magic! I'll need to try this recipe, albeit in cooler weather.
Yeyyyyyy Danes back! I've missed you! This recipe had me drooling all the way through cant wait to give it a bash! Hope you're ok Dane you seemed a little not yourself? Much love guys ❤❤
I made this yesterday, it tasted amazing but it turned out a bit more runnier and it kinda fell apart while cutting it, I baked it for 28 minutes at 230C fan oven idk what went wrong. Maybe I should’ve baked it for 5-7 minutes longer.
I don’t know what would be the substitute for espresso, but you can leave it out and it will still be amazing because of the good quality and high chocolate percentage and cocoa powder.
Ohhh that’s smoothhhhh, love it. I’ve got this problem where (usually) after the cake cools down and I chuck it into the fridge overnight, the cake actually gets ‘wet’ from the condensation. So wondering where did I go wrong? Hope someone can help me out here, thanks!
@@jessca268 A few things I found on the net. First one is from Nigella Lawson’s blog: FULL QUESTION I baked the Basque Burnt Cheesecake and water came out when I let it cool. Have I done something wrong? OUR ANSWER Nigella's Basque Burnt Cheesecake With Liquorice Sauce (from COOK, EAT, REPEAT) is cooked at a higher temperature and for a shorter length of time than a traditional baked cheesecake. This gives a burnished top but a soft and creamy interior. The cheesecake should ideally be eaten at room temperature after baking and we are not sure if this happened after the cheesecake was refrigerated, but it is possible that water on the surface was condensation if the cheesecake had been refrigerated whilst still slightly warm. Liquid can also come out of a cheesecake if it is overbaked as the proteins in the cream cheese mixture start to tighten too much and squeeze out the water. The cheesecake should still be quite jiggly when it comes out of the oven, even though it will have risen and formed a crust on the surface. It may feel like it is underbaked but it will continue to set as it cools, so you do need to take it out of the oven even if it feels underbaked. The timings given in the recipe were tested in a regular oven and a fan oven, but all ovens vary slightly and if yours is running hot, or the fan is particularly strong, then the oven temperature may need to be reduced by an extra 5-10c or you may need to check the cheesecake after 45 minutes of baking, to see if it is ready. Another one is from blog Baking For Friends, under FAQ’s no.3: Why is my Basque cheesecake wet? It’s normal to have condensation or a ‘wet’ basque cheesecake as it sits in the pan and parchment paper to cool for quite some time. The only way to avoid this is to remove the pan and paper sooner, although it’s not recommended. The moisture will subside once it’s removed and after a day. There’s more on the net, but you have to search for it. 😉
My, oh my. This cake is pure seduction. It's exactly what i think about, when it comes to a chocolate cake. This comes definitly on my recipe list. Thank's for sharing.
Baking for 25mins seem very short. The American Test Kitchen (ATK) people bake theirs for 55mins and Brian Lagerstrom bake his for 50mins, all at around the same temperature. (Dane's at 230C, the Americans at 425F, which is about 220C). They all come out "jiggly". Cupcake Jemma's recipes all work well, but so do the ATK's and Brian Lagerstrom's. I am just wondering though, why is there such a big difference in baking time?
Edit: I have learned that the cheesecake is from the Spanish side, but it's a newer invention, not part of old Basque culture..... So........ I'm on vacation right now somewhere in France with a bunch of French friends, and one of my friends is from Biarritz, Basque Country if you didn't know, and she brought some gateau Basque with her, which is NOT a cheesecake at all, lol, and I asked her about this Basque cheesecake that popular and going around, and she told me it was basically an aberration, 😂😂, her exact word, an aberration, and that it didn't really exist 😂😂😂😂
The definition of Basque cheesecake is a cheesecake that doesn't have a crust with an almost golden or burned top(dark not like your normal cheesecake) this one ticks all the boxes so i respectfully disagree. It's Basque. .... Thanks for the recipe Dane.
Uh oh you've slightly altered a recipe associated with a specific region or country. Now everyone within a ten degree separation of that country has to tell you it's not right or say you're disrespectful.
Excellent tutorial. I've always been a bit scared to try a baked cheesecake but you've given me the confidence to give it a try, so thanks! 🎉
Hi Dane, thankyou for sharing your super delicious recipe ❤ I tried it yesterday and it was Absolutely amazing 😻You’re a star ⭐️ 💕👍
Went to your bakery for my birthday! So cute and delicious.
I've made Basque cheesecake before and loved it! So now, I can't wait to try this! Thanks, Dane! 😊
Looks so good! Thanks for having the ingredients and measurements up on screen, so handy. 💕
Just when i think I'm going to have a bad day . I get this video with 3 of my favourite things. Chocolate cheesecake amd dane . Not sure which is sweeter tbh
This is the perfect gift for friends! 🎁🎉
Love your videos. Note to post production, white letters on the blue background are pretty but more difficult to read than black lettering.
Yellow lettering on blue stands out quite well.
You make it look so easy Dane looks delicious thankyou ❤️😊
thanks for this recipe, looks delicious
Thank you jemma.....the recipe that i"ve been waiting for. You guys are the best
That looks bloody lovely, Dane! You’re amazing! 🤩
Yummy for my tummy. Thank you Dane.
labelled MUST TRY !
thanks Crumbs & Doilies team ❤❤❤
That's amazzzingggg basque cheesecake!! 6:45 is a great tip! Thanks a looot! And 10:47 makes my heart beating fast!🎉🎉❤ Chocolate Basque Cheesecake is unique here! I wanna see it is served also in Crumbs and Doilies in Soho❤❤
Can't wait
Looks delicious
Any tips on best way to get whole cake off tin base and onto serving plate please? Looks yummy
Proper tools and confidence 😅
Wow Amazing Dane thank you so much bless to your family
I cannot wait to try this cheesecake! Is the oven temperature with FAN or without?
This chocolate basque cheesecake looks exquisite. 👌
having ingredients at the beginning of the video is just genius.
Loooooove this recipe! It’s on my baking list.
Just to be exact: Is the ground espresso, just ground beans or do you use the instant espresso (that dissolves)?
Great question! It looks like instant espresso to me, but would love confirmation.
They said in the little jar so I'm assuming instant espresso powder. I've made (a different recipe) a chocolate burnt basque cheesecake before and used instant espresso powder. I imagine ground espresso beans would make the cake a bit gritty given that they wouldn't dissolve
@@Stielstra123Exactly right. 👍🏻
Instant expresso powder
Amazing job as always.❤
That looks Heavenly. ❤
Oh I can't wait to make this one 🤤😋
It's really amazing. How does that cake not rise with that many eggs in there? I make a normal cheesecake with only one egg because that's how it doesn't crack. But 6 eggs and no rise? It's magic! I'll need to try this recipe, albeit in cooler weather.
I NEED to make this. SOON😊
Yeyyyyyy Danes back! I've missed you! This recipe had me drooling all the way through cant wait to give it a bash! Hope you're ok Dane you seemed a little not yourself? Much love guys ❤❤
Muito boa receita!
Daaaaaaaamn.
Can we substitute the plain flour with gluten free flour without making a difference to the batter ?
I made this yesterday, it tasted amazing but it turned out a bit more runnier and it kinda fell apart while cutting it, I baked it for 28 minutes at 230C fan oven idk what went wrong. Maybe I should’ve baked it for 5-7 minutes longer.
Is the temp of the oven celcuis or firenheight?
reminding me of the San Sebástian cheesecake in Istanbul 😢
Is there something you would suggest for a substitute for the expresso?
I don’t know what would be the substitute for espresso, but you can leave it out and it will still be amazing because of the good quality and high chocolate percentage and cocoa powder.
Wow
What the substitute of the double cream ?
Ohhh that’s smoothhhhh, love it. I’ve got this problem where (usually) after the cake cools down and I chuck it into the fridge overnight, the cake actually gets ‘wet’ from the condensation. So wondering where did I go wrong? Hope someone can help me out here, thanks!
Is that on the surface or actually inside? And, do you cool it completely on the counter to room temp?
@@mominetti at the bottom and sides. I normally let it cool at room temperature for few hours before putting it in the fridge
@@jessca268 hmmm, have you maybe tried a different recipe and if so, does this always happen?
@@mominetti often times it does. At me wits end really
@@jessca268 A few things I found on the net. First one is from Nigella Lawson’s blog:
FULL QUESTION
I baked the Basque Burnt Cheesecake and water came out when I let it cool. Have I done something wrong?
OUR ANSWER
Nigella's Basque Burnt Cheesecake With Liquorice Sauce (from COOK, EAT, REPEAT) is cooked at a higher temperature and for a shorter length of time than a traditional baked cheesecake. This gives a burnished top but a soft and creamy interior. The cheesecake should ideally be eaten at room temperature after baking and we are not sure if this happened after the cheesecake was refrigerated, but it is possible that water on the surface was condensation if the cheesecake had been refrigerated whilst still slightly warm.
Liquid can also come out of a cheesecake if it is overbaked as the proteins in the cream cheese mixture start to tighten too much and squeeze out the water. The cheesecake should still be quite jiggly when it comes out of the oven, even though it will have risen and formed a crust on the surface. It may feel like it is underbaked but it will continue to set as it cools, so you do need to take it out of the oven even if it feels underbaked. The timings given in the recipe were tested in a regular oven and a fan oven, but all ovens vary slightly and if yours is running hot, or the fan is particularly strong, then the oven temperature may need to be reduced by an extra 5-10c or you may need to check the cheesecake after 45 minutes of baking, to see if it is ready.
Another one is from blog Baking For Friends, under FAQ’s no.3: Why is my Basque cheesecake wet?
It’s normal to have condensation or a ‘wet’ basque cheesecake as it sits in the pan and parchment paper to cool for quite some time. The only way to avoid this is to remove the pan and paper sooner, although it’s not recommended. The moisture will subside once it’s removed and after a day.
There’s more on the net, but you have to search for it. 😉
Every perfect basque cheesecake i ever made was purposely made with bubbles and cooked hard and fast to carmelize the delicious imperfect cake.
Cupcake Dane isn’t it?
My, oh my. This cake is pure seduction. It's exactly what i think about, when it comes to a chocolate cake. This comes definitly on my recipe list. Thank's for sharing.
Warnings only work when they’re at the beginning of the video 😂 But yes this cheesecake sure looks sexy and decadent! 😍
👍
Sooooooo cute🎉
We need a crumbl cookie recipe
Baking for 25mins seem very short. The American Test Kitchen (ATK) people bake theirs for 55mins and Brian Lagerstrom bake his for 50mins, all at around the same temperature. (Dane's at 230C, the Americans at 425F, which is about 220C). They all come out "jiggly". Cupcake Jemma's recipes all work well, but so do the ATK's and Brian Lagerstrom's. I am just wondering though, why is there such a big difference in baking time?
"If you've got a blowtorch..."
Like we all just have one casually lying around at home 😂
A couple of birthdays have been saved by the casually lay-about blowtorch at this home!
@@julistoneberg6839 😂
You can do it on gas stove too, if you have one or just simply with a lighter, candle, etc. 😉
@@mominetti oh i didn't even think of that! Thanks for the tip
I do 😂
Has this not done before
Edit: I have learned that the cheesecake is from the Spanish side, but it's a newer invention, not part of old Basque culture.....
So........ I'm on vacation right now somewhere in France with a bunch of French friends, and one of my friends is from Biarritz, Basque Country if you didn't know, and she brought some gateau Basque with her, which is NOT a cheesecake at all, lol, and I asked her about this Basque cheesecake that popular and going around, and she told me it was basically an aberration, 😂😂, her exact word, an aberration, and that it didn't really exist 😂😂😂😂
🌊🦍
Excellent recipe. But it's not a basque cheesecake. But a regular cheesecake. Which is great and delicious too 😊
The definition of Basque cheesecake is a cheesecake that doesn't have a crust with an almost golden or burned top(dark not like your normal cheesecake) this one ticks all the boxes so i respectfully disagree. It's Basque. ....
Thanks for the recipe Dane.
Please can I get pinned? I love your videos 🩷🩷
Uh oh you've slightly altered a recipe associated with a specific region or country. Now everyone within a ten degree separation of that country has to tell you it's not right or say you're disrespectful.
Then don’t make this version
@runrig. You missed the irony. Are you American, by chance 😂😂😂😂
@@alanwllms5172 no of course not
I don't get how this was different than any other cheesecake?