Oh Emmy .... she has been doing so good plugging in appliances prior to using! Back to the good old days! I smile during every video, great stress relief!
@@nicolebrown4149 i feel i should clarify, i dont have an instant pot, but i have an electric pressure cooker that i would be converting this knowledge to.
Please try German cheese cake at some point. It’s quite similar to the basque one but made with Quark and semolina instead of cream cheese. I also contains grated lemon zest. The result isn’t as rich and has a more „fresh“ taste.
@june day very very easily. Heat milk up in a saucepan gently but don't let it boil. You will see it starting to separate in to lumpy fine curds and weigh. Then drain it and it's done. No vinegar No rennet . Salt to taste, you can add about a tablespoon of butter and whisk it until smooth if you want to.
Cheesecake is my favorite dessert, but I have never tried the Basque style. I have had a French cheesecake mousse before that had the flavors of a New York cheesecake, but was airy and light. Really going to have to give this one a try. 👍 Hmm...wonder what a cheesecake that was half Basque and half New York style would be like? 🤔
You should report back after you’ve refrigerated the cheesecake. The texture is much more like NY-style cheesecake after it’s been chilled and fully set
This was the best cheesecake we have had in many years. It was also really simple to put together. The only thing to play with is the timing - you just have to experiment with your airfryer to get this right. I also LOVE the fact that it is crustless. I never eat the crust of a cheesecake as it is mostly heavy and gooey, yuck - so this type of cheesecake is perfect!
This looks very much like the cheesecake that is a part of a Bergamot cheesecake recipe I've made in the past. Can't beat a nice, big, jiggly cheesecake!
Can't we just come up there and have some that you made. LOL Are they eggs from your chickens, or are they those expensive as sin eggs from the supermarket?
The first video of yours that I ever saw was the Air Fryer Doughnuts, so referencing that and watching this new addition to the "air fryer series" was wonderful 😊
Oh yes! I'm so glad you did this! I've watched people make this and read many recipes but needed the Emmy description for taste. I bought us and XXL grill and air fryer awhile back and I'm only short 1 block of cheese and some cream so...everyone here loves cheesecake. I am a mad cheese person as well. I get growly if I don't get my fix at least once a day. Lol. Thanks Emmy🙏🍮
How about some lemon juice and/or vanilla! I used to make this in the 70's, except in a graham cracker crust. I always thought this was basic cheesecake. 😋🤤
I don't have an air fryer. What is the upside of using air fryer? Well, it actually is sort of a soufflé. Refrigerating before cutting it is really what God intended with this cheesecake. Buttering the inside of the parchment paper is usually the protocol...if it sticks, you'll know the reason why.
Hey, it didn't stick! 👍 Okay, so it took a fraction of the time to cook. It would take about an hour in the oven. So I guess that's the upside! That's impressive!🥳
"the recipe in the description", there's a link to a page that talks long and wide about this recipe, but fails to provide the recipe... americans... I bet they want you to pay for a recipe, that other ppl have already shared for free... as lenin said, these ppl would sell us the rope we would h them on...
First reaction "yup, that's burned sugar". I would have cut it off, way too dark. We have been told for years that the burned parts of food contain superhigh levels of carcinogenic chemicals and to avoid them if possible.
A year old video, Emmy……BUT …new to me. Just now saw it and I plan to make this cheese cake. It looks good. And I like the idea it makes a smaller size. One for me. One to share.
If you like the texture of the edges, you might experiment with making smaller ones with more crust to center ratio in a muffin tin and using a convection oven (air fryers are basically small convection ovens).
homemade cream cheese don't have the tang, i could go for that, it's why i don't like the regular stuff. i might make cheese cake then, watching to see if you mention it tasting different from the usual stuff, still possible... that's a nice processor, the kind that'll last 500 years cause it can be fixed.
Basque cheesecake is much better than that, please, try to make the real one, it is supposed to have a bit of blue cheese, and most of the cake is actually idiazabal cheese
Hi Emmy I love your videos/recipes! Could you consider including Celsius as well as Fahrenheit? It would make it easier for those of us in the rest of the world to follow along and could also be good for you with increasing your subscribers. I've noticed that a lot of larger North American RU-vid's like Adam ragusea, Ethan cheblowski egg tend to include both measurements C & F as well as imperial and metric.
I love your content (even if I don't have an air fryer). :) Ngl, I was nervous for you when I saw how brown the top was, so I am happy it was tasty. I saw this tiktok about leftover rice made into rice puffs, and thought of you: ru-vid.comVktVFgZBfBc?feature=share
