Episode 7 | Date Night Dishes Burnt Basque Cheesecake 🔥 This is an incredibly easy dessert to make, and when paired with the raspberry couli, it is an UNFORGETTABLE dish 🙌🏼 - 450g raspberries - 65g sugar - 1/2 cup of water - Small squeeze of lemon juice - 800g Philadelphia cream cheese - 400ml double (heavy) cream - 300g caster sugar - 6 medium eggs - 2 tsp vanilla extract - 1/4 tsp salt - 3 tbsp flour 1. Add the raspberries, sugar and water into a pan. Cover with a lid, bring to a simmer, then cook over a medium-low heat for 5-10 minutes until the raspberries have broken down. Mash with the back of a fork to help. 2. Pour the raspberries into a fine mesh sieve and press through using the back of a spoon to remove the seeds. Place this strained couli back into the pan, add a squeeze of lemon juice and cook for 5-10 more minutes until thickened. Leave to cool, chill, then serve on top of the cheesecake later. 3. For the cheesecake, add the cream cheese and sugar into a bowl and beat together. Add the cream and vanilla extract, gently whisk together, then add the eggs and whisk together until smooth and completely combined. Finally, sieve the flour into the mixture and gently whisk to fully incorporate. 4. Butter a 7 inch cake tin then line it with parchment paper. Pour the batter into the cake tin and tap on the surface to remove any bubbles. 5. Preheat an oven to 190 C / 374 F (fan) then cook the cheesecake for 40 minutes. Then, turn the heat up to 210 C / 410 F and cook for a final 20 minutes until fully browned on top. Note: Time may vary depending on how cold the batter is - mine was slightly chilled going into the oven as I made it in advanced and kept in the fridge for an hour. If not chilling, reduce cooking time by 10-15 minutes overall. The cheesecake should still be quite wobbly when removing it from the oven. 6. Remove the cheesecake from the oven and leave it to cool for a couple of hours in the tin, on a cooling rack. If you have time, chill in the fridge overnight. Remove from the parchment, cut into slices using a hot knife (to get the perfect clean cut) and serve. Enjoy!
@@kai_latte9534 most famous classical composers like Beethoven, Wagner, Verdi, Chopin, were from the romantic era. Vivaldi is from the baroque era. This was a nice joke that went completely over your head. Next time something doesn’t make sense to you, maybe consider you might have missed something? Preferably before posting witty comments with facepalm emojis.
It's also one of the easiest to make too. I love this Basque cheesecake and I do the exact same thing by adding raspberry or strawberry sauce to it. The only one I find easier is the sopapilla cheesecake as I cheat and just buy 2 rolls of croissant sheets. It's a super simple cheesecake with a croissant as top and bottom crust with added butter cinnamon sugar on top. It takes too much time to make croissants by hand so I hardly ever make them.
I just came back from the Basque region of Spain in San Sebastian. If you ever go there, there is a restaurant which has the best burnt cheese ever. It is called La Viña in the old town. The queues are enormous.
Even though I’m a guy, I’d still go on a date with him because I’ll get to try his tastiest dishes! He just seems so perfect. He’s charming both in his face, his personality, and the dishes he make ❤
Platonic dates to meet new friends or get to know existing friends better should totally be a thing. It would be cool if people could just set up other people on blind platonic friend dates
Love a nice basque, and I'm sure the raspberry would be nice, but I can sometimes find it a bit much. Wonder if a bit of chipotle added in would be nice, as well as going along with the burnt style.
Beautiful! Thank you for posting, that’s exactly the cheesecake that I’ve been looking for… No graham cracker crust. The burnt topping is interesting. My grandmother made a cheesecake with no crust, too. I accidentally forgot to get the recipe.
Looks good, but that recipe has too much of a few things, my man. Half the sugar, half the eggs, half the flour... It's a bit over cooked too. It should be still creamy in the center.
@@kennedystarr8094 haha I know.. the top can be burnt, that's not what I'm concerned about. I just think the center could be a bit more wobbly, it looks a bit dry
I'm french yet have never tried a basque cake. I've tried the gordon ramsey new york cheesecake ironically which I loved but will definitely make this this week end!
