Burnt Basque Cheesecake (Tarta De Queso)

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Burnt Basque Cheesecake is a mind-blowingly simple dessert that comes together in a matter of minutes from a handful of ingredients you may already have in your fridge. With a caramelized top that borders on burnt and a jiggly custardy center, it’s not only easy to make it’s ridiculously delicious! In my Basque Cheesecake recipe, I’ve made it even simpler by mixing all of the ingredients together in a blender. #BasqueBurntCheesecake
0:00 Intro
1:14 History of Basque Cheesecake
2:11 Ingredients
2:31 What kind of cream cheese?
2:42 How to make Basque Cheesecake
6:02 How to slice Basque Cheesecake
6:41 Serving Basque Cheesecake
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EQUIPMENT
6-inch cake pan that's at least 2.5-inches deep
INGREDIENTS (makes 4 servings)
226 grams cream cheese
100 grams sugar
2 large eggs
1 cup heavy cream
15 grams flour (1 heaping tablespoon)
1/2 teaspoon vanilla
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Опубликовано:

5 июл 2024

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Комментарии : 182

@NoRecipes 4 года назад

This cheesecake is a quick fix, but my 1-minute Chocolate Mug Cake is even quicker 😉 ru-vid.com/video/%D0%B2%D0%B8%D0%B4%D0%B5%D0%BE-8eREHAAhYyw.html

@michellelyny5640 4 года назад

All tips and tricks in this video are really useful. The way you teach me how to place the parchment paper is genius .👍

@NoRecipes 4 года назад

Hi Michelle I’m so glad the tips were helpful! Getting the parchment paper to fit is kind of a nightmare without having something to hold it down while you crimp the edges.

@orlynhangdaan5335 3 года назад

More recipes like this plleeasseee!! Thank you chef! You're just amazing as always 👏😊

@NoRecipes 3 года назад

Thanks! Despite having a sweet tooth I don't do many sweets. Will have to work on that😆

@Vi6ration 2 года назад

Happy to report I made this in the air fryer. I had to do 2 batches because my air fryer is quite small, but it only took 15 minutes per batch.

@NoRecipes 2 года назад

Glad to hear it worked, an air fryer is basically a small convection oven so it makes sense. Thank you for taking the time to share so others can try it out too!

@aongv 3 года назад

Yum! Love your tips and everything about this video. :)

@NoRecipes 3 года назад

Thanks! Hope you give this a try😉

@rosefernandez9960 3 года назад

Loved your video! And you were great fun to watch!

@NoRecipes 3 года назад

Thank you Rose! I have about 100 other videos (and over 1000 recipes on the website), so I hope you're able to find some others you like as well😉

@kayel4487 4 года назад

I appreciate the editing you do in these- even warming up a knife with water becomes theatric! But seriously, thank you for making these and putting effort into being informative and entertaining!

@NoRecipes 4 года назад

Thank you Kaye! It's so good to hear that someone notices these little things. Have a wonderful week!

@cammieschroeder1943 4 года назад

Mine is in the oven now!! Can’t wait to taste it. Thanks for the recipe.

@NoRecipes 4 года назад

Hi Cammie, I hope you enjoy it! Thanks for dropping by to let me know you made it!

@mahlina1220 4 года назад

Yummy. Sounds like flan cheesecake. Burnt caramelized deliciousness of flan with the yummy velvety crusty cheesecake we love... _yum!_

@NoRecipes 4 года назад

Thanks Mai, that's the best way to sum it up! I hope you give this a try it's really simple and delicious.

@benthrasher9739 4 года назад

lately i've been busy and so less motivated to do complicated recipes. This kind of thing is right up my alley.

@NoRecipes 4 года назад

Hi Edmond, it does take a bit to set in the fridge, but the actual labor that goes into it is next to nothing😉

@xiomaraf.7770 4 года назад

Hi I missed this recipe looks yummy 😋 thanks.🙏

@NoRecipes 4 года назад

You're welcome!

@patricialim2439 4 года назад

Just tried your recipe. WOW!!! best ever. Thanks for the recipe that works!

@NoRecipes 4 года назад

Glad to hear you enjoyed it!

@TitoEmman 4 года назад

Learning how to better place the parchment paper is the best thing to happen to me today. Thank you!

@NoRecipes 4 года назад

Glad to hear I could help!

@alikidanai2778 3 года назад

I made it! It is amazing!!!!

@NoRecipes 3 года назад

Awesome! Glad to hear you enjoyed it!

@erinuber2881 4 года назад

That is a beautiful dessert! I bet it is yummy on its own, and it would also be delicious with a little bit of fresh fruit, maybe a couple of strawberries? I loved your video of the blender working! Thanks for yet another great recipe. Have a good week!

@NoRecipes 4 года назад

Thanks Erin! That's a great idea, in fact that's exactly what I've been doing with some of the leftovers. Strawberries are in season now here, but I can't wait till blueberry season! There's a funny story behind the blender. That's actually the second take. The first time I tried to do it, the blender sent up a huge flare of cream when the blades hit the chunk of cream cheese and it covered the lens. Luckily I thought it might happen, so I used my iPhone, and it was easy enough to wash off.

@erinuber2881 4 года назад

@No Recipes Oh, it would be so good with blueberries, too, I'm sure! Wow...that must have been quite a moment when you got the cream cheese mixture all over the lens! Oh my goodness! I'm glad it was all okay in the end. Sometimes life is one crazy moment after another, though, isn't it? Sending you lots of wishes for a good week ahead!

@NoRecipes 4 года назад

@@erinuber2881 It's the crazy moments that make life interesting. You just kinda have to laugh and move on😆Have a great week Erin!

@LovableMe137 Год назад

Nice channel! New subbie

@NoRecipes Год назад

Thank you! Welcome to the channel!

@tesscook1 4 года назад

I have made cheesecake before, but this looks to be the easiest ever and I can't wait to try it!

@NoRecipes 4 года назад

Hi Tess, I'm not usually a cheesecake fan and I can't remember the last time I made one (for someone else), but this has changed my mind on cheesecakes. So easy and delicious.

@majestic6303 2 года назад

I agree it was easy

@chualegato8934 3 года назад

This is the 3rd recipe I tried. I tried it because it is easier done using a blender. Baking it at 450 degrees farenheit didn't work though. Tried to fix it by increasing the oven temp to 475 and broiled it for 5 mins to get the top burnt. Thankfully, the finish product didn't turn out bad. I will be using your recipe from now on but will have to bake it at a higher temp. 🙂

@NoRecipes 3 года назад

Hi Chu, I'm glad you were able to make it work. Unfortunately the temperature setting on ovens are almost never accurate, so it's pretty common to need to fiddle with temperatures and times to get it perfect. I have some more detail on this if you click through on the link in the description to my site.

@rosavelfajardo5002 4 года назад

Awesome! Question, where am I supposed to place it in the oven? Top, Middle or bottom rack? Thank you.

@NoRecipes 4 года назад

Hi Rosavel, that's a good question, and I think it will depend on how your oven heats. My oven has a convection fan at the back, so it doesn't really matter what rack I put it on, but in an oven where your heat source is at the top and bottom of the oven, placing it towards the top might help it brown faster.

@marifayeporras9185 4 года назад

Hi if I am going to have this baked on a 9 inch round pan, do I double this recipe? How about the temperature and baking time? Thanks. I made this in a 6in pan, it is really good ❤️

@NoRecipes 4 года назад

Hi Mari, I'm glad to hear you enjoyed it, click the link in the description to head over to the site for more details on scaling this.

@vivih2236 4 года назад

I'm definitely going to make this soon. Would you be able to provide a link for that pan or could I use my regular cheesecake pan? Also what size is it? It looks like 6" diameter?

@NoRecipes 4 года назад

Hi ViVi, unfortunately this particular pan isn't available outside of Japan, but here's a similar 6-inch pan that should work: amzn.to/2GLbcfR

@ssong731 3 года назад

Love this! Where’s your knife from?

@NoRecipes 3 года назад

That's Sonny! It's one I picked up at a small knife shop in the Kappabashi neighborhood in Tokyo .

@lana8656 4 года назад

So simple and taste great. This was my first cake in my convention oven. I like how it's not complicated at all.. this is my second time making it. I use Bega Tatura cream cheese and all purpose flour. I wish every recepie could be this simple! I have tried other sponge and vanilla cakes for which I've failed quite badly and still don't know why! Can you make more like these please! Also can you tell me how many ml/g is equivalent to 1cup of whipping cream?

@NoRecipes 4 года назад

Hi Lana, I'm glad to hear you enjoyed this! 1 US cup is equal to 237ml. As for other simple recipes, have a look at the other ones on this channel as well as on my website. They may not all be quite this simple, but I try to explain all the small details and techniques that can make a big difference in the finished product. Here's a sponge cake you could try out: ru-vid.com/video/%D0%B2%D0%B8%D0%B4%D0%B5%D0%BE-aFOc1VO4AZA.html Also if you run into any issues, just drop me a comment with details of what happened and I'll try and help you figure it out.

@mariyya780 3 года назад

@@NoRecipes Can I use All purpose flour instead of Cake Flour?

@NoRecipes 3 года назад

@@mariyya780 In this case it's a small enough amount it should not make a huge difference. Though the texture might end up a little rougher.

@mariyya780 3 года назад

@@NoRecipes Oh. I see. Thank you for responding!

@elisabethwu4608 2 года назад

Hi! Emergency questions: 1. The only deep pan i have is a 7.5 by 2.5inch. Can i use this pan? 2. I don’t have any heavy cream, only whipping cream (it says “with 35% milk fat minimum). Do you think it will work? Thank youu!

@NoRecipes 2 года назад

Hi Elisabeth, sorry for the late response. If you have questions like this in the future I recommend checking out the full recipe on my site. There's generally more information about the ingredients there (include these answers to both of your questions).

@TheDistortedbrain 3 года назад

Hi, can i substitute heavy cream with wholemilk?

@NoRecipes 3 года назад

Hi Sif, I've never tried it so I can't say for sure but my hunch is that it's not going to set properly with milk. The eggs and flour aid in this a little, but most of the thickening power comes from the protein in the cream curdling as it's heated with the acidic cream cheese. If you were to add something acidic to milk it will thicken, but it won't become solid, but with cream it has enough protein that adding something acidic and heating it will cause it to solidify.

@nerisza1977 3 года назад

Hi...noticed the bubbles on the mixture. Did they affect the volume of the output? Will I get the same volume if I use a hand mixer instead? Thank you and hope you keep sharing your recipes. God Bless.

@NoRecipes 3 года назад

So the bubbles are an unfortunate side effect of using a blender. That's why I usually let the batter rest a few minutes to allow some of the bubbles to rise to the surface and pop. As for a hand mixer, it will work fine.

@nerisza1977 3 года назад

@@NoRecipes thank you. More recipes please 🤩

@deety4819 4 года назад

Hi i have a question. Is there a required parchment paper size? I have a 5m X 30 ck and tried it. It requires atleast 2 parchmeng papers. Also is there a required parchmeng paper as regards the heat capacity?My parchment paper says it can withstand 425F only but your baking time requires 450F. I’m scared it might burn! Please help!

@NoRecipes 4 года назад

Hi Dee, my parchment paper is also 30cm wide and it's the perfect width for a 6-inch pan (that's why I used a 6 inch pan). As for temperature, my parchment paper is rated up to 250 degrees C (482 F). I don't think it will catch on fire, but it's probably not a great idea to exceed the recommended temperature.

@deety4819 4 года назад

Thanks!!! Baking it right now wish me luck!

@lana8656 4 года назад

What temprature should the heavy cream be? Would it make a difference?

@NoRecipes 4 года назад

Hi La na, it's best to use cold cream as the lower the temperature of the batter when you add it to the oven, the easier it is not to overcook the center.

@CC-hs7mv 4 года назад

Hi i read your recipe, just to make sure the creamcheese and the heavy cream needs to be cold right? Because the other recipes all have said room temperature, i would like to try yours

@NoRecipes 4 года назад

Hi Clarisa, for most cakes you want ingredients like butter/creamcheese/eggs to be at room temperature because it makes them easier to mix and helps them cook through evenly, but for this recipe you want them as cold as possible. Since you're using a blender it won't be a problem mixing them when they cold, and putting the batter into the oven while cold, makes it easier to brown the top without cooking the center through all the way (which I desirable for this particular cake).

@CC-hs7mv 4 года назад

No Recipes thank youu

@Rainstorm93 4 года назад

Hi, what do you guys think is his oven setting? Like is the heat coming on from the TOP with fan or both from the top and bottom.

@NoRecipes 4 года назад

Hi Shabir, the fan is at the back of the oven.

@marifayeporras9185 4 года назад

@@NoRecipes this is also my question. I guess he was referring to the 'function' to be used. There are options, top, bottom, top and bottom.

@NoRecipes 4 года назад

@@marifayeporras9185 My oven only has a temperature and time setting, so I'm not really sure what those other functions are. They might be the location of the heat source, in which case you might want to set it to the top as the goal is to brown the top faster than it cooks through, but you should check your instruction manual.

@anarahman4707 3 года назад

Thank you for sharing this recipe. I was wondering wat to do with my balance cream cheese of 250gm. Noticed that most recipe needed at least 450gm of cheese. So glad to come across your recipe. I tried it was really nice. But I was able to cut it with ease 1hr hour after it came out of the oven! The cake was also not jiggly after it left the oven. Did I do something incorrectly?

@NoRecipes 3 года назад

You're welcome Ana! How long did you bake it for, and what size pan did you use? If it had a firmer texture like regular cheesecake, this means it was overcooked. Basque cheesecake should have a silky smooth and soft center that's like pudding, or custard in texture.

@anarahman4707 3 года назад

@@NoRecipes, I kept extending my baking time cos I felt that the top wasn't dark enough. So I guess I have over-cooked it! 😂😂😂

@anarahman4707 3 года назад

@@NoRecipes btw, I did not have a small round pan so I baked it on a bread pan. I'll try again this weekend! 😉

@NoRecipes 3 года назад

@@anarahman4707 That's definitely the problem. If the cake isn't taking color fast enough, you'll need to raise the temperature of the oven. Also, using a different shaped pan will change the thickness of the cake, so you need to take that into consideration as well as a thiner cake will cook through faster. Good luck!

@lizzam3606 3 года назад

Hi. my oven has a setting of top and bottom heat and I don't know if should I go for top or bottom heat or should I turn on both heat. I hope you could help me. Thanks in advance 😊

@NoRecipes 3 года назад

Hi Liz, my oven heats from the back, so I'm not really sure. That being said, the goal is the brown the top, so you might want to try it with just the top first.

@lizzam3606 3 года назад

@@NoRecipes thank you for your reply. I will do it this weekend and Im super excited 😊😊

@elizabethpineiro762 4 года назад

Hi, what is the size of the cake mold?

@NoRecipes 4 года назад

Hi Elizabeth, it's a 6-inch deep mold with sides that are 2.5-inches high (taller is fine, but shorter will overflow)

@greentogo6385 4 года назад

Hi, What will be the ingredients for a 8 inch mould?

@NoRecipes 4 года назад

You'll have to calculate the volume your mold will hold and scale up the ingredients proportionaly. I don't think it will quite hold double the amount, so it will probably be more like 1.5x the recipe, you should do the math to double check.

@frankjspencejr 4 года назад

16/9 = ~1.8

@deety4819 4 года назад

Hi Marc! I baked at 450 for 22 minutes and nothing happened. I mean it did not brown at all. Tried 480 and still slow. Can I go as high as 500? I’m using a normal oven

@NoRecipes 4 года назад

Hi Dee, sorry to hear it didn't turn out as expected. Here are a couple of thoughts. 1) You probably want to get an oven thermometer you can leave in the oven and check your oven's temperature. I suspect the thermostat is off by quite a bit. 2) Is the heating element for your oven at the top? If so, you may want to move your rack to the top position so the cake is as close to the heating element as possible. 3) Even if your cake does not have color, it's probably going to end up overcooked if you leave it in the oven any longer.

@ah2967 2 года назад

Would this work well if I use a 7inch pan?

@NoRecipes 2 года назад

I have a table of pan sizes and their volume on the written recipe on my site (link in description).

@Shadowhuntered 2 года назад

Would it be okay to just cover it with foil when refrigerating? It became watery when i refrigerated it overnight in the resealable bag. Thanks

@NoRecipes 2 года назад

Hi Katy, I wouldn't use foil because the cheesecake is acidic and could melt the aluminum, but you could use plastic wrap. If you let the cheesecake cool completely to room temperature you shouldn't get too much condensation. Also, you can try and put a paper towel over it to collect any condensation that does develop.

@Shadowhuntered 2 года назад

@@NoRecipes thanks!!

@faleenfedol1264 4 года назад

i had hopes to be able to copy and paste the recipe...rather than follow the video and turn it on and off with each part of the direction....however....your link to the directions says "ooops it is a family secret" and i cant seem to locate the directions in print....would someone kindly look into rectifying this....thank you in advance.

@NoRecipes 4 года назад

Sorry about that it was a caching issue it should be fixed now, if it’s still not loading try emptying your browser cache.

@majestic6303 2 года назад

I have made this twice. Came out great. Can I use regular milk?

@NoRecipes 2 года назад

You can try it, but i'm not sure it will set properly.

@majestic6303 2 года назад

@@NoRecipes ….also, if I want to double or tripe the recipes, will the cooking time safe?

@kadberry2860 3 года назад

Hello! I tried your recipe, however the sides are not burnt but the top is burnt already. What did I miss??? 🤦🏻‍♀️

@NoRecipes 3 года назад

HI Kadberry28, sorry to hear it didn't work out. What kind of pan did you use? Specifically, what was it made out of?

@kathcares Год назад

I was wondering, have you ever tried making this with pumpkin? I used to make a pumpkin cheesecake custard as a lower carb alternative for pumpkin pie, but it was made in a water bath like a traditional custard. I'm probably going to try it, but I thought I would ask in case you had any advice.

@NoRecipes Год назад

You know I'd brainstormed some ideas for other basque cheesecake flavors a while ago, but given the matcha version didn't do well, I kinda dropped doing other variations. Too late to do a pumpkin cheesecake for this Thanksgiving, but I'll put it on the list for next year. We can get kabocha powder here which would be the easiest way to do it, but I wanna see if I can get it to work with kabocha puree. Might be a way to cut back on the cream cheese.

@kathcares Год назад

@@NoRecipes I will be trying it and I'll let you know how it comes out!

@kathcares Год назад

@@NoRecipes Just made a version with kabocha puree and it's fantastic! I roasted the squash to get most of the water out and pureed it in the Vitamix. I added 1/2 cup of cold puree and my favorite blend of pumpkin pie spice. I also caramelized the sugar, added the cream to dissolve the caramel, and added the spices to the cream to bloom them. I strained this into the mixer and let it cool. Then I added the kabocha, salt, cream cheese, eggs, vanilla, and 1/4 teaspoon of potato starch. Blended it up and baked it. I used the larger pan, but it really wasn't necessary. It has a wonderful smell of caramel and spice! I just had to sneak a taste -delicious! Great texture and not too sweet. Might need a bit more spice next time.

@patricialim2439 4 года назад

Hi there.. do you have the heavy cream in grams please.🙂🙂🙂 kinda more accurate for us cos I realise we do have different measurement for the cups here🤷‍♀️sounds weird but yea.

@NoRecipes 4 года назад

Hi Patricia, mass-based measurements are not a good way to measure liquids as weight is relative to density. I.e. a more dense liquid will weight more than one that is less dense. Since fat content effects density, the same volume of cream with different fat content will weight different amounts. I'm not sure where you live, but assuming you're on metric, 1 US cup = 240 ml.

@patricialim2439 4 года назад

Hey thanks! I just baked 2 and tried 2 different temperature to try it out. And they both looks good. I had a bite on one🤣 cos it smell so tempting and taste really good too. Thank you for the recipe that works.

@NoRecipes 4 года назад

@@patricialim2439 Glad to hear they turned out well!

@BFFL611610 4 года назад

Hi, when I mix the ingredients in a blender, it always ends up having a lot of small air bubbles around it and it won’t go away after 20 mins. How do I solve this ?

@NoRecipes 4 года назад

Hi Ruien, there's always going to be some air bubbles using a blender unfortunately. You can try and pop them with a toothpick, or you could try and let the batter sit in the fridge overnight (before you pour it into the pan) if you really want to get rid of them. The thing is, the bubbles don't effect the taste so I wouldn't worry about them too much.

@BFFL611610 4 года назад

No Recipes thank you so much!! I love your recipe

@BFFL611610 4 года назад

No Recipes but also, I’ve set my oven to the same temperature as urs but unfortunately mine takes 40 minutes to brown.. and when it came out it’s not gooey anymore the day after. How do I fix this?

@NoRecipes 4 года назад

@@BFFL611610 It sounds like your oven may run a little cool. 40 minutes will cook the cheesecake through all the way which is why it's no longer gooey after you refrigerate it. Try increasing the temperature until you can get it browned in about half that time.

@BFFL611610 4 года назад

No Recipes okay thank you so much !

@weizhouchua1529 3 года назад

Why after blending, sometimes the batter is runny and sometimes is super thick? Does temperature of the ingredients(using cold ingredients as ur recipe) or speed of the blender affects it? Thanks :)

@NoRecipes 3 года назад

Assuming you're measuring everything the same, and that you're using the same brands of ingredients, the most likely possibility is the temperature of the cream cheese. The colder it is the thicker it will be (it should be as cold as possible). Also blender speed will have an impact on temperature as a high speed blender will heat up the ingredients due to the friction created. That's why you'll want to blend it long enough so that there are no lumps, but not so long that it has a chance to heat up.

@weizhouchua1529 3 года назад

@@NoRecipes Thank you so much for your reply and being so helpful! Yes no change of ingredients all the same, except temp and speed is something i hasnt been consistent with. When its thick i get a good burn.. when its runny, i dont get a good burn as it didnt rise well.. i tried it as cold as i can, super thick that it didnt pour off the blender that easily.. 😬 Am still thinking how to get a consistent thickness? Most recipe call for room temp ingredients. The reason u wanted it cold is to compensate the blender heat? :) Thanks a million!

@NoRecipes 3 года назад

@@weizhouchua1529 The reason cold ingredients (thick batter) is good is because the lower the temperature your batter is when it goes in the oven, the more time you have to burn the top without overcooking the center. With a normal cake you want it to cook more evenly (i.e. want there to be less of a temperature gradient between the outside and the inside), which is why you want to use room temperature ingredients (it also makes it easier to mix). For this cake you want there to be a temperature gradient (burnt on the outside, slightly raw in the center). Hope that helps.

@weizhouchua1529 3 года назад

You are awesome and been so helpful!! Appreciate all the advices! 👍

@NoRecipes 3 года назад

@@weizhouchua1529 Thanks! I'm glad I could help!

@rayy5699 3 года назад

hi i have just tried your recipe and i got a funny result. im currently in asia and follow the ingredients. 226 grams cream cheese (cold) 1 cup heavy cream (cold) ( abt 230ml) 100 grams granulated sugar 2 large eggs (cold) 15 grams cake flour 1/2 teaspoon vanilla extract i couldnt find heavy cream and i used double cream which has the same properties of heavy cream (46% milk fat) i googled the weight/ml and only using a guesstimate for the heavy cream which was around 230ml. cream cheese used was philly cream chesse which was 250g, hence i took alittle off to make it 226gm result was: Top was alittle burnt after 15min 30secs the cake didnt rise as it should. am i doing something wrong? thank you

@NoRecipes 3 года назад

Hi Ray, The cake will rise in the oven a bit, but it's supposed to fall when you remove it from the oven as it's supposed to be dense and silky smooth like custard in the center. Usually what happens is that the sides cook fully which is why they're a little taller than the center of the cake, but as long as you were able to slice it after chilling and it wasn't runny, that should be fine. How long did you bake the cake in total, and what was the texture of the cake in the center? It's possible you didn't cook it quite long enough so it never had a chance to rise, but as long as it was set enough to slice after shilling I don't think this is a problem.

@rayy5699 3 года назад

@@NoRecipes Hi ! thanks for replying. i tried the cheesecake the next day and it was great. slice nice too. :) i think i became unsure when the top of the cake became "burnt"(after 15mins) before it suppose to rise. as i saw in your video it has a nice rise. i put it on 230degrees with top and bottom heat with fan. im going to experiment using a different setting on the oven. and also i used double cream which has the same "properties" as heavy cream (47% milk fat) it is really a great recipe and so easy to do. thank you!

@rayy5699 3 года назад

@@NoRecipes coming back. i have got it perfected. but still alittle problem is when i lift out form the pan after cooling off, to put it into the plastic bag i would accidentally crack the top alittle. but its all good. thank you!

@IsCandyLove 4 года назад

Shall I increase my ingredient if I have a 7'' baking pan?

@NoRecipes 4 года назад

HI Patricia, a 7x2.5-inch pan is going to have a volume of 96 cubic inches. A 6x2.5-inch pan has a volume of 71 cubic inches. Using the recipe as is will make for a thinner cake, but I don't think it's going to be disastrously thin, but you will need to bump up the temperature and reduce the time you bake it for to compensate. The other option is to increase the amount of ingredients (1.5 times the recipe should work). I hope that helps!

@IsCandyLove 4 года назад

@@NoRecipes Thank you!

@fernandofenlee 4 года назад

I hope I could get the same gooey texture in the middle like yours! Do you think it’s better to bake it with the fan on or without the fan to get that gooey texture?

@NoRecipes 4 года назад

Hi Fernando, you want the heat circulating evenly, so I'd recommend using convection if you have it. Everyone's oven is a little bit different, so it may take a few attempts before you get the perfect timing, but you'll get there eventually!

@fernandofenlee 4 года назад

No Recipes thanks a lot for the insight! Will try, hope it turns out to be just like yours 😀

@anabelhg1475 3 года назад

Thanks for the recipe! It took me more than 20 min for the cake to begin the browning process. I believe it took almost 40-50 min and I blasted my oven to 450F 😂. ps. 230C is around 425F .

@NoRecipes 3 года назад

Hi Anabel, assuming you preheated your oven, it sounds like your oven may be running very cool. You might want to consider getting an oven thermometer you can leave in there to check its actual temperature. Then you can set the over higher as needed to maintain the desired temperature. At 40-50 minutes I'm guessing your cheesecake was cooked all the way through, which will still taste good, but it won't have the rare custardy center that this style of cheesecake is known for.

@anabelhg1475 3 года назад

Yeah! Thank you for replying back! Will probably need to get an oven thermo for sure 😂

@MaisarahDH 4 года назад

Hi! do you have any tips if my cheesecake taste slightly "eggy"? :)

@NoRecipes 4 года назад

There is egg in the recipe, so it's going to taste a little like egg. That being said if the egg smell was overpowering, there are a couple possibilities 1) It was overcooked (like a hardboiled egg that's been overcooked, well done eggs smell of sulfur) 2) It's possible that the eggs you used happened to have a stronger egg smell.

@majestic6303 Год назад

If I want to double the recipe is the cooking time the same?

@NoRecipes Год назад

No, the added volume will require a larger pan (an 8" pan should work), and you'll need to increase the cooking time (though it won't be double the time). You may also need to lower the temperature slightly or the top may brown to quickly (but this will depend on your oven).

@majestic6303 Год назад

@@NoRecipes ….about how much longer with lower temperature. It will be trial and error.

@NoRecipes Год назад

@@majestic6303 I've never tried it so I can't say for sure. Try it at the recommended temp and watch how it's browning. If it looks like it's browning too quickly at 10-15 minutes you can reduce the temperature by 10° C (50° F). As for cooking time, it's just a guess, but I'd say you'll probably need to give it another 10-15 minutes.

@marifayeporras9185 4 года назад

Hi. My convection oven is not digital. I don't know how to preheat this. It has temperature setting, function setting, and timer setting.

@NoRecipes 4 года назад

Hi Mari, I'm not sure what you mean by "not digital"? Does it have a knob or something to set the temperature?

@marifayeporras9185 4 года назад

@@NoRecipes hi, yes there are knobs. I just dont know how to preheat it, like what you have done earlier before you start mixing the ingredients

@marifayeporras9185 4 года назад

@@NoRecipes this will be my first time to use my convection oven for baking. And I will try your recipe of burnt basque cheesecake. There are several functions: top, bottom, top and bottom. I dont know what function to use also. And there is the on/off button for using the side fans.

@NoRecipes 4 года назад

@@marifayeporras9185 I don't know how your oven works, but on most ovens you set it to the temperature you want it to be at, and then let it preheat before you stick the food in. Ovens with the knobs are notoriously inaccurate though so you may want to consider getting an oven thermometer so you can see what the actual temperature is inside.

@NoRecipes 4 года назад

@@marifayeporras9185 Hi Mari, you may want to check your instruction manual. I'm not really sure what those functions are either. If you have a convection mode you should turn that on.

@abygarcia1789 5 месяцев назад

Hi @norecipes, I hope you’re doing well. A follow your account for a long time ago. You used to have a video of a 1 minute peanut butter mug cake but I don’t seem to find it. I did the recipe many times but I forgot how to make it. Can you please make it again? I’m pretty sure it was you that make the video.

@kathcares 5 месяцев назад

Hi! The video is no longer available, but the recipe is still up on Peanut Butter & Co.'s website: ilovepeanutbutter.com/blogs/recipes/minute-molten-peanut-butter-cake?_pos=8&_sid=9cb048c3b&_ss=r Hope this helps!😊🥜🎂

@abygarcia1789 4 месяца назад

@@kathcares thank you so much! That recipe is what I needed 🫶🫶🫶

@kathcares 4 месяца назад

@@abygarcia1789 My pleasure!☺

@NoRecipes 4 месяца назад

Thanks for sticking with me for so long. I'm sorry I took so long to respond, but glad @kathcares was able to come to the rescue😁

@wongmax3012 3 года назад

I wanna ask why everytime I combined all the ingredients the batter still look so watery? Is that anything I did it wrong? 😓

@NoRecipes 3 года назад

Hi Wong, can you describe what you mean by "watery"? Also how does it turn out after it's baked?

@rociellebarandino7328 4 года назад

Tried this but the texture is not smooth like yours 😞... probably i did not blend it enough? Or did not rest it enough? It was still good though...

@NoRecipes 4 года назад

Hi Rocielle, sorry to hear it didn't turn out. My guess is that it was probably overcooked. Try raising the temperature of your oven and reduce the amount of time you bake it for.

@augusting5239 4 года назад

What if I don't put it inside the fridge? Will that be okay?

@NoRecipes 4 года назад

If cooked for a short enough time, the cake will still be very soft in the center, and it will be extremely difficult to slice if you don't refrigerate it first. That being said, if you plan on scooping it out with a spoon to serve it that should be okay. You will definitely want to refrigerate it though if you don't eat the whole thing right away as this is a high moisture content cake and it will spoil if left out for too long.

@augusting5239 4 года назад

@@NoRecipes I guess you are right! I just tried it without refrigerating it. I sliced it after cooling it down at room temp, the center was still wet, wayyy tooo soft, and creamy it didn't hold the shape at all haha I was juust being too impatient since it looked so goood. I will def refrigerate it first from now on. Thanks a lot!

@NoRecipes 4 года назад

@@augusting5239 That's what happened to me when I tried to slice it without refrigerating. It should still taste good though 😉

@ashleepradella4912 3 года назад

Can I use Gluten Free flower?

@NoRecipes 3 года назад

Yep, as long as the flour contains starch, you should be good!

@pistachio8009 3 года назад

I tried this, and 250° C works on me

@NoRecipes 3 года назад

Thanks for reporting back the setting that works for you! Since the time and temperature is going to vary by oven, it might be helpful to also say what the make and model of your oven is, so other people with the same oven can use those settings.

@lberry1391 4 года назад

I just try really good taste...

@NoRecipes 4 года назад

Glad to hear you enjoyed it!

@lberry1391 4 года назад

Just wan to confirm the heavy cream 1 cup means 240g... Correct?

@NoRecipes 4 года назад

@@lberry1391 1 US cup of water = roughly 240 grams =240 milliliters, however cream is less dense than water, so I don't think 240ml of cream will weight exactly 240 grams. I'd recommend using the volumetric measurement (ml) in this case.

@dragosNRK 4 года назад

I bet buttering or spraying some olive oil on the baking paper would enhance the aspect and allow for serving it on a platter. Looks delicious though, will try it ASAP! Maybe throw in some Gruyere, cinnamon and cloves as well... Nice one!

@NoRecipes 4 года назад

Hi Ian, one of the things I love about this is that there’s a lot of ways you can customize it, this are some creative ideas. As for the olive oil, you could but I think the extra oil is unnecessary as the parchment doesn’t stick very much.

@farzxsoul 4 года назад

My cake becomes very watery and moist at the bottom after cooling, is it normal?

@NoRecipes 4 года назад

Hi Nor Fa is the liquid water or oil? Is the texture in the center of the cake (when you slice it) silky smooth and custardy or is is to kind of chunky?

@farzxsoul 4 года назад

No Recipes It is soft and the middle still creamy, but i dont know why my parchment paper becomes so wet, there is no oil in recipe so i assume its watery?

@farzxsoul 4 года назад

No Recipes I let it cool completely in the pan so i guess that causes the condensation at the bottom. Problem is , i cant remove it from the pan otherwise the top part of the cake will break bec this cake is too fragile esp the middle. Do you have any tips?

@NoRecipes 4 года назад

Hi Nor Fa, I've heard of a few people who had the cream break (fat and liquid separate), when they overcooked the cake. This doesn't sound l like the problem based on your description though. Are you using a pan with a removable bottom? That or a springform pan will make it a lot easier to get out of the pan as the sides come off. Otherwise if you let it cool all the way, you should be able to just lift it out of the pan using the parchment paper. It will get a little wet from condensation, but it' shouldn't be so wet that it can't hold the weight of the cake. It would help if I could see a photo of your cake and parchment paper. If you could click through on the link in the description to my blog, and post a comment with a photo attached I might be able to give you some more specific guidance.

@farzxsoul 4 года назад

No Recipes I have send you an image via your website link. Thank you!

@kathcares Год назад

You: "You've probably already got the ingredients in your fridge." Me: "Oh crap. Guess I'm making cheesecake today!"😂 I've barely recovered from the Korokke! Forty years ago, I made a cheesecake for my boyfriend. We ended up getting married! Just be careful who you make this for; they may insist on sticking around.😅

@NoRecipes Год назад

🤣 I guess the saying about the quickest way to a man's heart being through his stomach has some truth to it.

@kathcares Год назад

@@NoRecipes The cheesecake came out great! My guy was a bit disappointed that he couldn't eat it last night.☺️ On the menu for lunch.

@kathcares Год назад

@@NoRecipes It's not the ONLY way, but it's a good way!😂

@kathcares Год назад

@@NoRecipes Hubby Approved!👍 Had to convince him it wasn't one serving.😆 Guess he'll be around another 40!☺

@NoRecipes Год назад

@@kathcares Happy to hear he enjoyed it! I have a matcha variation, and you can sub cocoa powder in for the matcha to make a chocolate one. I also love pouring a sour cherry compote onto this.

@majestic6303 2 года назад

230c (445 degrees)- 20-25 mins *His convention oven took 22 mins *get it dark brown top, just shy of black m, and good amount of jiggle on the center

@frankjspencejr 4 года назад

Just wet the paper to mold to the pan.

@NoRecipes 4 года назад

Hi Frank, wetting the paper does help parchment paper stick to a pan when it's square, but for round pans, the paper needs to be crinkled around the edges or it won't hold it's shape (i.e. the power of surface tension isn't enough to make it hold it's shape). If you don't have a springform pan, you can just use a flat plate or the bottom of a mug, to help the paper retain it's shape.