Yes! I’m dying to try the carnivore version especially, since I’ve never had a savory cheesecake before. Sounds interesting! If it’s good enough for your buddy, Scotty, it’s good enough for me! And I can finally put those springform pans to use I bought long ago. Thanks, Chris-We got a 2 for 1 today! 😀
There is a french restaurant in SoCal that serves a smoked salmon quiche...but it is NOT like any other quiche...it is much more like a cheescake. I'll bet 4 oz of smoked salmon, sub sour cream for the heavy cream, add chives, dill, pepper & onion powder and this would be it! It is light on the salmon, and very cheesecake heavy.
Mine is in the oven now!!! Can’t wait to try it!! I’m making one to take to work with me tomorrow- my first day back since having cervical neck surgery in July- thought I’d take a GOOD dessert with me! Thank you, Chris!!! 💞
@@ChrisCookingNashville I’m not a fan of the “burnt” tasting top- but the cheesecake part is DELISH!! My oven (Samsung) has a temp problem and it was reading 470ish, but I had it set at 525!😩 I’m still taking the one to work tomorrow, and hope all like it!
I haven’t made savory cheesecake in over a decade and I used to put cubed ham in mine. Tomorrow I’m getting all the ingredients and trying your recipe. Your dessert cheesecake looks amazing!!! Thanks.
I never heard of a savory cheese cake before, I'd give it a shot! If I didn't know better the dessert cheesecake looks like it was covered in chocolate.
Oh Chris, you ambitious mad scientist. For the record, when you come out with a physical cookbook I plan to buy it. Just make sure to include beautiful photos to do justice to your creations, and encourage the more skeptical to give things a try! Maybe do one keto cookbook and one carnivore cookbook. I'd buy both. :) PS I love that you had someone who's neither keto nor carnivore try these! And looks like he loved it too, haha. That right there is a symbiotic relationship.
@@ChrisCookingNashville This Iooks great! It's just me doing my thing, if I want to HALF the recipe and it caIIs for five eggs- is it better to use two or three? I use farm eggs so they aren't sized. L0L I'm editing because I thought maybe I couId make a full recipe and freeze it? Have you tried freezing either one?
I haven’t personally frozen in, but I know that’s what places like Cheesecake Factory do. My guess is if you thaw it in the fridge slowly so it doesn’t get a weird texture it should freeze just fine. 😊👍🏼
Hi Chris ~ WOW! They look delicious! I enjoy eating & serving a Keto Basque Cheesecake. It's mighty tasty! I now look forward to tasting the savory cheesecake asap. Looks like I'll be making a COSTCO run next week to buy their multi-packs of cream cheese & also butter.😉 BTW... loved the 🎸music!👏 🙋
WOW, Chris, I'm drooling!! I'm making the savory cheesecake for sure, I'll eat that with a salad, yes, I eat salads! The sweet cheesecake looks amazing, almost like chocolate on the top! You're amazing!!!
@ChrisCookingNashville Got an unrelated question. What is the best way to support this channel? I was "in the band" but it quit pulling it out of my acct.
Sure thing. My Patreon is the option where I keep the most money. The cut they take is smaller than RU-vid. But either is fine if that’s something you’d like to do. That and using my Amazon link anytime you buy anything on Amazon are huge helps. 😊
I have never heard of a savvy cheesecake before. Mostly I’m just interested in low-carb or keto recipes, but your carnivore cheesecake has intrigued me. Perhaps I will try and make this in the near future. Thank you, Chris.
Thanks so much! You know we did really well. We didn’t even lose power. We dealt with the rain all day at a wedding at a state park which was quite wet but it was fine otherwise. We were blessed to come out unscathed. We appreciate the prayers so much. Sadly easy of us in Tennessee and the states further east did not do as well. We’re trying to find out ways to help and support the efforts.
Before my carnivore days I used to make my family a Basque Cheesecake at least once a month. I thought it was a treat relegated to the past. I am so on this! Thank you!
😲🤤😋 I am just gobsmacked!!! Seriously, how DO you come up with these ideas? I questioned a savory cheesecake, and now I can't wait to try this! I'm imagining a hint of jalapeno in the savory cheese & bacon one, topped with a wee bit of sour cream and a light sprinkle of non-carnivore green onions. The trouble will be deciding which one to make first... Well done!
Oh no! Did you put a sprig of parsley on top of a carnivore cheesecake?! LOL! Just teasing you, these both look wonderful. I can't wait to try them. Thanks for your effort!
Haha thank you. I’ve actually already been chastised for using seasonings today and told I’m dishonest about it being carnivore (even though I said to season however someone wants), so it wouldn’t honestly surprise me. 😂😂😂
Hi Chris! This is so exciting! I’m not working today so I’m setting out to make these. You look great! I know you and Ash are on the road. When will you schedule your live so I can tune in? Love the music ! I feel like I’m seating on high counter swiveling chair watching in you kitchen 😉 You read my mind:I don’t own a spring form pan. Very interesting how high you bake it! I’ve got the ingredients for the savory one. Ohh La La! One giant slice. Love it! Thanks Chris!
Hey there! I’m so glad and hope you enjoy this recipe. We do our lives every Tuesday still at 6pm CST, and we’re looking at adding another live from time to time for Q&A type stuff but we’re not sure when yet. We also do 10am CST on Monday mornings on the Chris Cooking Nashville Studios channel. 😊
Oh my! Yet another great food science project, Chris! Your carnivore cheesecake is something so unique! I just want to come over and have some of yours! One of these days, I'll make one for myself. I live alone, and was wondering if you think this could be frozen for future reference? I can't wait! What a fabulous creation! Have a great day and thank you.
I think this would likely freeze well. That’s what places like Cheesecake Factory do, so as long a you thaw it in the fridge slowly it should work just fine. 😊
You are just amazing!!! Mel came in smelling the bacon. They both look sooooooo yummy. I will take Scotty’s advice and make the savory for dinner one day. Of course I will try the other one once my cheesecake is gone. LOL.Say hi to Ash. ❤❤❤
Holy Schnike! Ya know... If we had some chopped jalapeños, we'd have a popper cheesecake! I once made a savory seafood cheesecake with shrimp and krab... It was served with a drizzle of cocktail sauce!
Never had a savory cheesecake or the basque one before but if I wasn’t living in a hotel room I would try both of these cheesecakes, they both look absolutely delicious ❤❤
Looks incredible! I love Basque Cheesecake but have never included egg white powder... wondering the purpose of this. Thanks for another yummy recipe. ❤
With the traditional cheesecake texture it may or may not be necessary, but if you include more cream you need a protein structure to help that gel and to absorb some of the liquid from the dairy ingredients. This is the same function flour plays in a cheesecake because of the starch and gluten in it. Otherwise you’ll end up with a very soupy center and it can easily turn into a puddle on the plate.
Alright Chris stop teasing us and tell us when you’re opening up your restaurant so I can make a reservation already 😂❤. Although you’ll have to have a chain because I live in NJ😊 you are on fire 🔥
You are just amazing!!! Mel came in smelling the bacon. They both look sooooooo yummy. I will take Scotty’s advice and make the savory for dinner one day. Say hi to Ash. ❤❤❤
If you also dampen the crumpled paper it makes it even better to place in bak8ng dishes etc. Give it a try, I do both everything. Cheers Rosemary Western Australia 73yrs
OK so I bought most of the ingredients for this except I couldn't find allulose or powdered egg whites. I had my mind set and a sweet tooth so I substituted with sucralose and fine almond flour. As far as how it looks it came out perfect. It's still cooling right now so the taste test will be a while but I did lick the bowl and it was 🤌🤌
Carnivore here, but no savory for me. I will do the keto version. BTW, alulose is a rare sugar and not a sweetener. It is actually good for you. Multiple studies bear this out. The benefits are numerous.
Hey thanks so much! It’s not, but I try to choose music similar to the style I play until eventually we can afford for me to go in and record my own backing tracks someday. If you’d like to hear my playing you can visit AshTaylor.com and listen to Ash’s stuff (she and I play all the guitars) and you can also find me on Spotify or Apple Music or wherever else. I released a couple of singles for find. “Dirt Road Drag” and “Work Don’t Work” by Christopher DeLisle. 😊
Hi Chris, looks great and delicious ...I wanted to know if I can half the recipe..I do carnivore/keto on my own and it seems like a very big cheescake, I imagine it can't be frozen....and I can't eat that big a cake by myself. Thank you.
Freezing should actually work pretty well. That’s what places like Cheesecake Factory do and then they thaw in the fridge. That being said if you half the recipe just figure out which size of spring form pan holds half the volume and use that. It will require some time adjustment as well, but I don’t know off hand how much that will be.
That’s a tough question honestly. I don’t know if that would work because the purpose of the egg white powder is to absorb moisture from the dairy to prevent it from puddling out of the center onto the plate when slicing. This is the same function regular flour creates in a traditional basque cheesecake.
@@ChrisCookingNashville thanks for replying, Chris Do you recommend a certain egg white powder? Maybe it’s time to see if I can dehydrate my egg whites
I usually find really good prices on NOW brand on Amazon when I watch for sales. Here’s one I have currently that’s a pretty good price. 😊 amzn.to/478h8L6
@@ChrisCookingNashville OK ready or not here I give it a try thank you thank you for giving us a cheesecake. Idea looks good so I know it’s gonna be good egg whites on Amazon.
Basque refers to a region in northern Spain. The Basque country. Close to the border to France. It doesn't translate, it's a name 😊 It looks good ❤ They have a lot of brilliant food there! ❤
I never said the word basque translated. I said a basque cheesecake basically translates to a burnt cheesecake (as in this idea translates in concept), not the word basque literally translating to burnt. I’m aware of the Basque region of Spain, thank you.
If I say “this is a basque cheesecake” people need an explanation of what the difference between a cheesecake and a basque cheesecake is. That is the “translation” being referred to, not translating words from one language to another. You’re still focused on word to word language translation.
My point is with all due respect you have an incomplete understanding of the word translate and are therefore correcting me on something I did not say. See this link from Merriam Webster, specifically definition 1C as a transitive verb where “translated” is akin to “paraphrased”. www.merriam-webster.com/dictionary/translate Hence “basque cheesecake essentially translates to burnt cheesecake” is the same thing as saying “basque cheesecake can also be paraphrased (or in other words defined as) burnt cheesecake”.
These looks delicious!! Do you think I could use two cups of strawberries and bananas diced and mixed together instead of allulose? I know it will not be as sweet, but I would prefer it that way.
hello again chris! thanks for all your amazing videos and ideas...i had a question, hoping u see this! Any clue on how you might attack making something similar to a carnivore bagel? wondering if youve ever made that (i know the consistency of a bagel can be hard to get since it really isnt just bread.) but if ANYONE can do it, its chris! any ideas for a happy fan!?! :)
Hey there! Thanks so much. Bagels are tough. I’ve seen a few “carnivore bagel” videos and definitely don’t think any of them look like they would taste like bagels. I’ve got a couple of ideas but it’ll take some experimenting and development to see if I can get them right. 😊
Love it!!!! I was just wondering when you were going to put out a cheesecake....ta da...it's here! But I have a huge problem...3/4 of my family would love the very brown cheesecake....I just do not like anything brown....So...could it be made in small silicone muffin cups so I could take mine out early, while still browning the boys? Have you tried that?
There's actually a famous salty Swiss "cheesecake" called Käsewähe, made of Appenzeller and Gruyère. It's salty and a bit spicy., but it's not quite like a quiche. I am pretty sure you could adjust the recipe.
