Strange, I took it as "WTF is this crap" but then she downplayed it well IMO. Basque is now my fav & the NY moves down to a comfortable second place but the Basque I love is no way as gooey as this turned out by the look of it. However it is an amazing cake that anyone can make, so keep trying until you get it to the way you like it. ✌
Steeping half a vanilla bean in the cream (along with maybe a few bits of lemon zest) would make this the contender for the best cheese cake in existence.
I just made it but adding a dash of lemon juice, vanilla extract, and 1/2 tsp of cream of tartar (I always add a bit to my cheesecakes) let's see how it goes 🤞🏼
I've been making Burnt Basque Cheesecake for well over a year now and instead of using traditional cream cheese I've been using ricotta cheese that I make myself. It comes out amazingly light and delicious.
My boyfriend and I watch your videos almost daily. Weird coincidence but we were in San Sebastian the same day you uploaded this video, eating cheesecake in La Vina! You have to go if you visit Europe.
I literally just got back from the grocery store with the ingredients to make this from another video, but I'm glad I caught your upload before I did, because I have far more faith following you over some other random video.
@@natashaa5351 Just had a chance to taste it a little bit ago, and it came out pretty good. Glenn was dead on with it subverting typical cheesecake expectations as the outside was oddly light and fluffy, and contrasted nicely with the gooey interior. I was amazed at how fast the construction of the cake went with my mixer doing most of the work. The 5 hour cooling wait was excruciating. I would definitely make it again, especially if I had someone I wanted to impress.
I made a burnt basque cheesecake for my birthday a few weeks ago and it was one of my favorite things I've ever made!! So easy and so uniquely delicious. It made me want to make the jiggly japanese cheesecake just because the texture of the batter seemed similar to me. I ended up adding more vanilla than the recipe I used called for because the batter seemed a little bland to me, it worked out great.
This is such a wonderful cheesecake I always add vanilla. Sometimes I will add a little splash of orange blossom water or the zest of an orange or lemon zest sometimes I will take dark chocolate and cut it into very fine shards and mix that in so it's sort of like chocolate stracciatella dispersed throughout the orange whether it is zest or blossom water and the chocolate make a wonderful combination and it is very subtle
Thanks for the great recipe Glen. I end up picking up your version everytime I search a recipe on RU-vid because you always make the best version! Please slice cheesecake by cleaning your knife after every cut next time. :)
Oh, oh, oh. I watched this when it first got uploaded and I am watching this again. I wish I can eat this. I love cheesecake but I am also intolerant of dairy. If I make this, I will not stop eating until i finish the whole thing and although I'll be in pain (stomach cramps), I'll probably be smiling! The only thing I'm missing is when Glen makes that happy dance!
I used 500grams of Philadelphia and 250 of Ricotta. I also added the juice of 1 lemon. I know your instructions were to cook for 25 minutes but I did 40. It turned out insanely good. It was more burnt at the sides but the texture and taste was exceptional.
Thank you so much! I have been looking for the original recipe and was having a hard time finding it. All the recipes I have seen as you say are other peoples take on the recipe and some have in my opinion been overkill. This looks great, I can't wait to make it!
My husband and I are enjoying your recipes and videos. Love seeing you and your lovely wife at the end of each recipe to taste and comment. Question: what do you do with all the food ? Do you have a family to share the cakes/treats with ? Will definitely try this cheese cake but will probably add some vanilla and lemon zest. I am learning so much from your channel (ex: parchment paper crumpled up in two layers for springform pan). Hope you and Julie are well.
I made this cheesecake, I only used half the amount since a 1KG cake was far too much. I also added vanilla and lime zest, while the vanilla was great the zest was just lost in it, I'd maybe try again with 4-5 limes worth of zest instead of the two I used. Besides that, the cake was amazing!! so yummy and smooth, so much better than the dense and hard cheesecakes you can buy and it was so quick and easy to make even with a handheld mixer. I had diced strawberries and blueberries mixed in a little sugar just draped over the slice on the plate and it was yum (forgot to add the passion fruit =( ) P.S : for 500g of cream cheese (half the amount) I used 260c fan forced for 25min total.
I tried to do it and it is an amazing cheesecake recipe! One small thing: Santiago Rivera comments on using a **damp** parchment paper. I don't know if it's relevant (or why), maybe it helps with humidity on the sides? Anyhow, kudos to Glen for the effort on researching it and giving credit to the author :) If you are interested in any detail or translation of the original spanish video I can help, but I think that this is the only detail that was not in your video AFAICT.
Hi, thank you for pointing that out, I read it as well in the comment in other video that the paper needs to be damp. So the recipe above is exactly in the video that Santiago Rivero make? Thank you..
My mother used to bake a cake like this when I was little. She told us that we weren't allowed in the house for the six hours that it was cooling/setting because it might deflate with only our walking movements. She managed to keep it fluffy some of the time. I still wonder if it was our movements that deflated it or a slight change in the recipe.
I really like, Glen, that you go the extra step and research :) Thanks to you I just found the original video (didn't know it existed, from the cook himself!) and sent it to my mum which doesn't speak English yet and she is much into cheesecakes :) Thank you for another great video, this cake with home made cream cheese must be delicious!!
Far and away better than the Bon Appetit video on this same recipe. Molly’s awesome, but your explanation of things is more comprehensive, yet concise. Gonna try this with monk fruit sweetener, instead of sugar.
It's Creme Bruelay with cheesecake. I use the same technique with baked chicken, cook till done, then burn the skin with the broiler. Tastes great, definitely going to try this cake!
Thank you for calling bullshit on all the cooks who claim to have researched and "developed" this recipe after their exotic trip to Spain. Jus watch BA's video to see exactly what Glen meant.
I had a slice in Barcelona (so Catalonia, not Basque Country), of a morning. Last nights dessert was that morning’s breakfast, and it had dried considerably (not quite NYC cheesecake, but drier than fresh).
I make bon appetits version of this recipe several times a year and for me it is easily the king of cheesecakes, I love it. I'll be lining the tin the way you do it in future though, looks much easier!
Thank you for sharing the original recipe... I was thinking lemon would pair well with this too... I was looking for the video you mentioned with Chef Santiago Rivera, and I can't find it would you be able to share the link? Thanks!
You should try Swedish cheescake (Ostkaka) very special taste, is supposed to be eaten with some sort of fruitcream or jam, preferably strawberry jam. Some do it with whipped cream, but I think it's to rich
For me this is a cheesecake, first type I ever had back in the 70’s while working at a restaurant in Windsor Ont, they would serve it with freshly macerated fruit
I just made one. It's in the oven cooking as I type this. I lower the amount of sugar in almost all the recipes I try. In this one I took it down to 325 grams. Also added blueberries which i don't know if it ruin or get burnt in a bad way. Tried a different recipe last week. While it was delicious, it was too dense. I'll report back after I try it. Thanks for sharing!
I did an 80 min bake, 1lb cream cheese, 1lb Mascarpone cheese, brightened with almond extract. The bottom caramelized faster than the top, but it had a coffee, chocolatey caramel like flavor.
Two comments. 1. Cheesecake looks great, personally I'd probably add a touch more flour and some lime juice or rind to the mixture, and maybe cook it at a slightly lower temp so it's a hair less gooey. But that's a personal thing that everyone should tweak to their own liking. 2. The stand mixer was sounding pretty rough. Like, I haven't heard your mixer sound like that since you started using that one. You may want to buy another to have on standby if that one does let the magic smoke out soon. It may just need some lubrication if you open it up and put some grease on gears and such though. Unless it normally sounds like that but the mic hasn't been picking it up all this time.
@@GlenAndFriendsCooking :D More than happy to wait and see a maintenance video. If you don't keep your tools well maintained, how can you expect to get good results every time, right?
Anyone in Toronto who wants to try a really great version of this, there's a Spanish restaurant near Young and Queen called Lena. Pricey menu but everything is great including their turn on this item.
@@GlenAndFriendsCooking It's totally worth it! The piri piri octopus was our main course and it was spectacular. (also I recommend some port to go with the cheesecake)
I'm going to try this. A friend gave me a crustless cheesecake recipe some years ago, which was naturally gluten free, so that has become my go-to recipe. But this one could be done with just a tad of GF flour. Imma try this one very soon. Gotta get one of those pans though.
Hello. Lots of recipes suggest 400F or 430F for 1 hour. What do you make of this? My oven would burn that to a crisp in such a high heat in 30 minutes. Your temperature is super high...
Hey glenn the recipe that the original guy makes (in the link you posted below) he uses 500 ml of cream, he cooks it at 210° C for 40 minutes if that helps , and he soaks the paper first. Thank you for all the great content
I did reduce the cream - to work better with the style of cream cheese that most of us here (in Canada / USA) will be working with. The temperature is mysterious... I read a couple of interviews with him (and like many chefs) he contradicted his own instructions. But the temp / time ratio always seemed to be in lockstep.
Is there anyway us Spanish speakers can get a link to the original recipe video 😁, it came out great btw Glen but a kilo of cream cheese 👀 I'd be to tempted to finish it on my own.
@@soundgarden01 hey thanks for the soak part. Will definitely try this out now! I've always been on the lookout for 'original' recipe, since there's a lot of version out there. Some with more flour, some with less.
A cheesecake that isn't all fussy to bake? I'm in. I tried making a half recipe with a little lemon zest mixed in. It's cooling now, so fingers crossed it turns out.
I used to try the same recipe with 800g cheese - 400g cream and 3 eggs, but will definitely give this try. By the way, whats your take about adding vanilla into the recipe? Cheers from Turkey
My Polish grandma had a great recipe for a very light, non-cookie-base cheesecake. If you want to give it a try, I'd love to share the recipe! Just let me know how to get in touch.
Hi Glen! I made this yesterday and it was a hit. I just had a bit of a problem the middle part didn't harden enough it was liquidy I wonder what caused that?
Just watched the Spanish video of the La Vina chef making the cheesecake. I couldn't make out what temperature he used, but I disctinctly heard "cuarenta minutos", which is 40 minutes. It's why he managed to get browning on the sides of the cheesecake too. Other recipes I've seen before go from between 40 mins to an hour at temps of around 220-250C, so yours probably came out somewhat underdone.
Love this video! Thank you for sharing this recipe! Is there a typo in the written recipe? A question though: Other “original” recipes say 500 ml of cream - not 200 ml. Is yours correct?
C Fong www.tastecooking.com/spains-burnt-cheesecake-breaks-all-the-rules-and-lord-its-good/ apparently this is from the original chef, and it seems to be the same quantities and timing as Glen’s...
Yes - I'm following the directions of the original chef, I found a video of him making the recipe at his restaurant. These are the same quantities and timing.
Interesting recipe. I will be trying this . Your not normal for a cheesecake texture comments got me laughing, not at you but me. I never refrigerate my cheesecakes. As soo as they are cool enough to hold there shape when you cut them, that's when we eat them. Everyone comments they prefer my cheesecake to others. It will be more like a custard, love it still warm.
This looks incredible! Im sure it tasted even better. Glen have you ever tried making a Japanese cotton cheesecake? They are super light and fluffy too since they have a base of whipped egg whites
could i use monk fruit sweetener in place of the sugar ??? by the way since i watched your vlogs on making vinegar i haven't been able to stop making it myself ... you guys are awesome !!!! i do make my own cream cheese but then again we do have a guernsey cow ...
