I've been watching your episodes of the Great British Baking Show! How exciting to see you on UA-cam!!! You're a natural. Congratulations on your book!!! Will have to try this recipe as Cheesecake is one of my husband's favorites!!
Thank you Crystelle for sharing your recipe. I love when we have a detailed oriented teacher/instructor so that we really learn wha to do and not to do.
Every recipe I've seen mentioned from this book sounds lovely. I like a classic Basque - cheesecake, no vanilla, no lemon, nothing - but coffee cheesecake is so good I would give it a go.
From a cheesecake snob (8/10 stars): I made this about a week ago and I think it solidifies my preference for single flavor themed cheesecake. It got a "meh, lets freeze it for later" rating. If I made it again, it would probably be amaretto/almond only. Coffee seems to pair best with chocolate desserts. But its still an interesting spin. Its always fun to crinkle parchment paper excessively for Burnt Basque cheesecake. lol. PS. Can most ovens get to 520F? Mine can only get to 500F. It needs a simple optimization evaluation by the developer for a lower temperature (Most Burnt Basque are ~400-450F).
I will definitely try making this. I’m curious if that parchment paper ever comes close to catching on fire in a 500 degrees Fahrenheit oven? It was quite burnt looking.
In some recipes you can replace sour cream with Greek yogurt, might that work? The sour cream seems to provide tang and to cut through the richness. Here is still cream in the recipe after all.
Cherries would pair nicely with this cheesecake. Coffee ice cream would be great as well.
Try pomegranate!
@@bradpitt5595 Bananas have a creamy texture like cheesecake and pair well with coffee and almond.
I've been watching your episodes of the Great British Baking Show! How exciting to see you on UA-cam!!! You're a natural. Congratulations on your book!!! Will have to try this recipe as Cheesecake is one of my husband's favorites!!
Thank you Crystelle for sharing your recipe. I love when we have a detailed oriented teacher/instructor so that we really learn wha to do and not to do.
Basque cheesecake, and coffee? On YES 😍
Congrats on the book! Nice to see you cooking again.
Every recipe I've seen mentioned from this book sounds lovely. I like a classic Basque - cheesecake, no vanilla, no lemon, nothing - but coffee cheesecake is so good I would give it a go.
That looks amazing. I'm inspired.
Fabulous, Exuberant Presentation! Loved every minute of it! Ready to make and taste. Thanks for a terrific recipe that was made to be approachable.
From a cheesecake snob (8/10 stars):
I made this about a week ago and I think it solidifies my preference for single flavor themed cheesecake. It got a "meh, lets freeze it for later" rating. If I made it again, it would probably be amaretto/almond only. Coffee seems to pair best with chocolate desserts. But its still an interesting spin. Its always fun to crinkle parchment paper excessively for Burnt Basque cheesecake. lol.
PS. Can most ovens get to 520F? Mine can only get to 500F. It needs a simple optimization evaluation by the developer for a lower temperature (Most Burnt Basque are ~400-450F).
That recipe is just perfect ❤
Will try this weekend!
Yummy idea l
I will definitely try making this. I’m curious if that parchment paper ever comes close to catching on fire in a 500 degrees Fahrenheit oven? It was quite burnt looking.
Most parchment paper is rated for temperatures up to 400 degrees. Would foil work or a traditional springform pan wrapped in a foil bottom?
Very good points made. I'd like to know this as well.
Does Quark instead of SourCream work as well? I feel SC is always so heavy and fatty, or is the fat needed for structure?
Any soft cheese should work, I've made Basque cheesecake (not this exact recipe) with cream cheese and goat cheese.
In some recipes you can replace sour cream with Greek yogurt, might that work? The sour cream seems to provide tang and to cut through the richness. Here is still cream in the recipe after all.
I usually swap out Greek yogurt for sour cream in recipes. I have always found it works quite well. In fact, I use non fat plain Greek yogurt
My oven only goes to 500f, no convection option. Can i do everything the same and only take awhile longer?
Crystelle IS the Cheesecake..
Crystelle Pereira, will you marry me?