This was amazingly delicious! Made plain vanilla version with lemon extract for brightness. Very luscious but light at the same time. My oven was either too hot and/or I needed to drop rack down one more tier. Will attempt chocolate and a pandan version in very near future…thanks Sheldo for your expertise & generosity in content!
Hey Emily! So happy to hear that you enjoyed the cake. If the top of the cake is browning a bit too quickly, your instinct to drop down the rack is a good one since each oven is unique and has different hot spots. Do you have an oven thermometer? If not, they're pretty inexpensive and I'd recommend it! You can use the thermometer to gauge oven temp and find hot spots but also to calibrate your oven (if the range model supports that function). Once calibrated, you can eliminate the oven temperature variable and it'll help all your baked goods turn out better! I promise I'm not sponsored by Big Oven Thermometer LOL, I just find them to be very helpful 😂
Haha thank you! I haaaaaate when recipes call for awkward quantities of things and then you're left with a weird amount to use up. I guess in the case of cream cheese, it's not so bad. But anyway, I couldn't do that to y'all!
@@sheldoskitchen dude for REAL you make AMAZING and EXTREMELY thoughtful videos though. The production value is indeed insane, and so is the help you provide. You seriously think of every tip possible and you also do unit conversions 🥺🥺🥺 What kind of angel on earth are you 😭 Thanks soooooo much for all your AMAZING ASS VIDEOS!!!!
One thing that sets this channel as incredibly unique is that Sheldo always has a cooking/baking tip. I have no idea how, but anything that goes into oven is a big challenge for me. I can cook pretty well if I do say so myself, but struggle with batter. And watching your videos I can see the amateur mistake sinkholes I fall into whenever I try to bake a cake of any sort. It almost feels as if my big brother is patiently teaching me on how to not screw up and make the process easier and much more enjoyable. Thank you very much for your lovely videos, truly inspirational!
I love that! My goal is to feel like a friend in the kitchen, like we're hanging out and baking and chatting and having a grand ol' time. Since I'm an actual big brother, I'd probably throw in more good-natured ribbing than I include into these videos, so you gotta be ready for that :P
What everyone else raves about: metric AND imperial, US AND Canada cream cheese, 6” AND 8”, the love and care PLUS I really appreciate you do 6” cakes!! YES!!!! You’re a true gem 💎 Sheldo!! THANKS again!!!!
I always thought basque cheesecake wouldn’t be as creamy as regular cheesecake. So I was a little mindblown to see how soft and creamy yours looked! It looks so good!!
Basque is deceptive that way. I've always found it even creamier than regular cheesecake! Because it doesn't bake for as long, the inside stays sooo soft and gooey.
I really appreciate all the variations, especially for US/CA. I also really appreciate having so much text to refer to after I watch the video so I don't have to skip around finding the vital information.
No fair! I was planning to make your chiffon cake for my birthday next month and now you do a Basque style cheesecake?! Guess I'll have to make both now and do extra exercise workouts. At least, you do small ones. Thanks for providing such excellent recipes and videos. PS: Is there a prize for being the 2nd to comment? LOL!
I wish I could give out badges to early commenters!!! Small cakes are the best! I love me a good 6" cake. Perfect for bringing to a small gathering or to have to oneself over a few days.
girl i found ur channel like last week from ur whipped cream video and i CANNOT stop watching ur voice is so calming and u sound so passionate about ur cooking im love this
omg staahhhhp. that's so freakin nice of you!!!! i'm just a big ol' nerd who loves baking/cooking and the fact that i get to share it with cool people like you is just the cherry on top!
My jaw DROPPED when you said you made recipes for both systems, AND both sizes. And you have a full time job, too?! So glad YT rec’d you a couple days ago, love your dedication and your sense of humor! Plus ur very cute 😁 Glad I’m getting in on the ground floor.
I got yo back! Always!!!! Hahaha I'm just putting in all the things I'd want as a viewer or someone who's making this recipe. Really appreciate the kind comment Christy!
I think what I like most about these videos is that it’s obvious that you spend a lot of time with the recipes and it makes the dishes feel like really precious things that sound exciting to try!
I'm Spanish so I have grown up with Basque Burnt Cheesecake, and I'm so happy that it's becoming so popular worldwide this year! I'm so glad everyone is enjoying how delicious it is and the variations you just made look so delightful!
I'm currently going through a phase where I need to dramatically reduce my sugar intake. Watching your videos definitely don't help. This looks scrumptious !
I don't use sugar either, I wonder how monk fruit would do. It's usually mixed with erithrotol, which won't caramelize the way that sugar does, so not sure it would work.
Monk fruit erythritol blends are great when it's just sweetness that's needed, but it's not great when sugar is a structural component, like many cakes or meringues. Once I tried to make a swiss meringue with erythritol and it was a spectacular failure. Wish I could get my hands on allulose cause I hear it caramelizes like real sugar! Too bad it's not yet approved in Canada.
Keep episodes like this coming, and you’re bound to take off. Great production, music, editing, recipes and narration. All of the tips sprinkled in were nice as well
the quality of this content is amazing. like most people i just watch food videos for entertainment, and while there's nothing wrong with that, you make things so approachable that I actually want to make them. The english muffins were great and hoo boy i gotta make this one happen too
The production value of your videos are unreal. I can't believe you gave us both recipes! This is a hidden gem of a channel. Thanks for your great work :)
LOVE the attention to detail from the cake pan size to the different conversions to tips on how to create that STUNNING marble effect. absolutely beautiful video and incredible recipe, can't wait to give this one a try as well!
The thing about your channel I love is that you show the technique on how to make a recipe and I appreciate that so much so thank you and have a wonderful day.
Oh, I want one! 😋 I have never heard of ube but it looks fantastic! Thank you for the hard work you put in to make this recipe accessable for metric and imperial. It's much appreciated! 🤗
These videos are literally higher quality than the food network - friendly, smart, aesthetic, and so helpful! Great recipe choices. Keep it up! I will definitely have to try this cheesecake soon.
I just tried basque cheesecake for the first time today and was thinking about making it myself, then I got recommended your video. Really appreciate all the little tips and extra details you put in to ensure everyone everywhere can make this without any complications. Great video!
I love how you have recipes for both metric and imperial. The cake I made turned out beautiful and absolutely delicious. Thank you so much for a wonderful, easy to follow recipe.
I have now tried 4 recipes on this channel and each one has turned out flawlessly every time. As a food scientist who is intimidated by baking, I not only appreciate the easy-to-follow instructions and multiple conversion options but also love the detailed explanations for each step. Understanding the rational for the process helps me learn about baking rather than just following steps on a page, so thank you! If you ever come out with a cookbook (hint hint), I will be the first in line to buy it!
Just found your channel and I love it! Thank you for putting the effort in for the US and Canadian measurements. Most channels don’t do this but it’s much appreciated
It came out perfect! This is the most fluffy and luscious cheesecake I’ve had, even though I made it plain vanilla. Will definitely do it again with some other flavours. Cheers Sheldo 💜
I'm a scientist by training, and I love to bake as a hobby. Your videos combine both these passions and I'm so elated! You explain everything so well and your videos are well paced. I'm currently a stay at home mom of two young kids so I hardly have any spare time, but your channel has inspired me to try my hand at these new recipes. My husband watched this video with me and immediately ordered me some cheesecake pans! I look forward to more videos and recipes! As a bonus, I love that you're also Canadian!
Hey Grace! Thank you for leaving such a kind comment. I have a technical background as well (comp sci) so I always HAVE to find out the reason/mechanism behind why things work the way they do. It definitely translates to my approach to food! Hope your family enjoys the cheesecake if you do give the recipe a try!
@@sheldoskitchen Hi Sheldo! I finally tried this recipe (I was on a dairy free diet for a while and finally was able to come off it and celebrated with this recipe). I baked a 6" cheesecake for 40 minutes. After cooling for 2 hours, I cut into it and the centre was still liquid. The edge parts that had set were delicious but I had to pop the cheesecake back into the oven to cook the centre. I wonder if I pulled out the cheesecake too early?
The thoughtfulness that you put into your recipes is seriously impressive and appreciated (hand vs stand mixer, Canada vs US)!! Thanks for making your recipes as accessible to as many people as possible :)
This is my second time making these. I made one pistachio and one chocolate. One trick I like is instead of using 3 containers for the coloring, I can just use one by adding first the base plain white layer to the bottom of the cake pan, next I mix in half the flavoring and pour half in with the cake and then finally the last half of the flavoring mixture that has been darkened with some food coloring. I have another cheesecake recipe that is a mock Cheesecake Factory cheesecake I developed over the pandemic (when Cheesecake Factory was closed and I had a craving.). I like my other recipe just slightly more, but it's easily twice the work. It requires room temp cream cheese and sour cream and I have to be really gentle and precious with the mixture and bake at low temp in a water bath... This cheesecake is so simple and nearly foolproof, so it's my go to now. Ever think of making this with Camembert or Brie? If you do it and say it's good, I'll try it!
I follow a TON of cooking channels and you are now hands down my favourite. You have such a welcoming and wholesome personality, and fool-proof recipes with advanced tips from someone who's got it down to a science was EXACTLY what I needed. This channel is going to blow up I KNOW it ♥️
I only discovered your channel a few days ago, but I love it! Aside from how relaxing and entertaining it is, you put so much effort into making sure the recipe will work for everyone and include as many versions of it as you can, and also have a lot of really useful tips and instructions that make a completely new kind of recipe way less daunting than it otherwise would be. I hope your channel gets the recognition it deserves soon! The quality is way higher than the views you're currently getting.
Aw thank you! My goal is to have people feel like we're hanging out, late night, baking in the kitchen. It's my favourite thing so I want to share that vibe!
your voice is so soothing and the editing and camera quality is just amazing i’m aaaaah 😭😭😭 you deserve so many more subs!! also the fact that you put both metric and imperial measurements for a 6 in AND 8 in recipe…you’re the best 😭 i’ll definitely try making one of these sometime! thank you so much 💕🔥
ALL UBE ALL THE TIME. I wish it was a more ubiquitous flavour everywhere! If I had to pick an ice cream flavour to lose in favour of ube, I'd probably pick chocolate. Is that blasphemous? :O
I made the plain vanilla one with whipped cream and blueberries and raspberries to top for mother's day, and everyone absolutely loved it. I bit the bullet and went for the full sugar content - and to my relief, no complaints about it being overly sweet from my Asian parents! (A great compliment). The top was a bit too burnt, so I think like the discussion from Emily's comment, I need to lower my rack and possibly calibrate my oven temperature. The center was still nice and soft. I think it's one of my mom's favourite cheesecakes now!
Not too sweet from an Asian parent is literally the _ultimate_ compliment!!! Haha hearing that made my day ❤️ You’ll get everything tuned to your own kitchen after a few tweaks and you’ll be able to call the recipe your own!!!
Your videos are such a pleasure and delight to watch, they're educational, and so beautiful to look at 😀❤️ My nervous system calms down and gets all excited and happy when watching, because your channel is so aesthetically pleasing, your voice is calming and friendly, and at the same time I always learn something new!!! ❤️ Thank you Sheldo 😀❤️👏
Aw thank you so much!!!! I'm just your friend in the kitchen hanging out hehe. The world is too stressful so I like having my peaceful lil corner of the internet.
Great recipe! I made the plain version and added some grated lemon peel. The top was not really ´burned´, maybe I should use the overhead broiler for a minute... The taste was excellent though.
I've made this cake once before, but I never considered adding flavours, especially not like that! Thank you for the tips and the delightful looking cakes :)
You're so welcome! There are so many possibilities when it comes to flavours!!! I just thought of it, but freeze dried fruit would probably be amazing....
I’m baking this now for the second time in a week. I like how simple the baking is. I’m not sure how folded-in flour can ever become smooth, since it makes little pockets as soon as it hits the very-liquid batter, but somehow it still bakes up fine, no pockets in the final product! I want to try cocoa and matcha, but I started with vanilla to get a feel for it and of course then my friend requested vanilla for the second as well, so I guess I’ll have to make it at least two more times! I don’t have any 3” tall pans, so I went with a 24 cm springform that’s 2” tall. It holds the same amount of batter as an 8” x 3”, according to my math, which is great! Living in the Middle East, cream cheese comes in 180g, 280g, or 500g, but no worries, I can use a few extra grams of cream cheese in other things!!
I should mention, today’s bake was a little bittersweet. I started watching the Great Canadian Baking Show after the YT algorithm introduced me to your vieos, and I finished Episode 6 just after I put it in the oven. So sad, it was like having a friend on the show since I’d seen your videos here first!
The most interesting part of my day was watching this video. I can't wait to try it myself, thank you! I just baked it, it is super delicious as expected!
Sheldo your cooking vids (and recipes) really are in a league of their own - the care, details, clarity and reassuring tone are beyond informative and inspiring. Not to mention the gorgeous filming / editing / production values... Thank you for all the (extensive!) care, effort and love you put into these! I've made a plain Basque burnt cheesecake before, and your technique / flavor variations look great - I'm intrigued by the ube, but have alway worried that the concentrated flavoring would taste fake. Looks like you were happy with the Butterfly brand you used? Will give that one a go. Seems like an interesting full-flavored honey would be another flavor that would work well in this, maybe with a tiny dash of orange blossom water and some grated orange zest... And though many might recoil, I would definitely try Nigella's version with liquorice sauce !!
You're so welcome Jamie! I think most "ube" things are actually the fake extract or enhanced with extract. It's just how it always is, from ube ice cream, to other things. So I think extract is actually the way to go here. I have a super flavourful buckwheat honey and you're making me want to make this cake with it! And the orange blossom and zest sound lovely too. I'm totally on board with the liquorice. I'm a fan of the flavour :P
My coworkers introduced me to ube (in coffee) and when I saw this video I knew I'd have to make them the ube cheesecake. I'll be sure to let you know how it turns out!
So beautiful! I kind of want to try this, even though I'm not experienced in baking. You make it seem so straightforward! I love your attention to detail especially with the measurements.
@@sheldoskitchen update. I made this last week for my dad's birthday! I tried it using the ube flavoring and it turned out delicious! I decided to top it with whipped cream made from heavy cream (my sister helped me here) and she also marbled in this fancy mulberry jam that I got to compliment the whipped cream. I made the 6 inch version as we usually try to finish the cake and are super full after dinner. Everyone said it was so good and the sweetness was just perfect. (You know how Asian families are about sweetnesm levels) I would've never have tried it if you didn't lay out the steps so well in the video. It was so straightforward to make. Thanks also for your encouragement!
Tried the 8in chocolate recipe this weekend. Flavor was amazing but texture was a little too soft for my taste, even after a very long bake. I might stick to 6in with a higher fat cream and a bit more flour next time. Greatly appreciated the metric measurements and a method that incorporates flavor in the cakes.
Some more flour will definitely help with the texture if you’re looking for a firmer cheesecake. The classic basque cheesecake actually has an even gooier inside than the way I make it. It’s a little too soft even for me!
I love watching your videos, because you explain everything, and I mean EVERYTHING! I've never seen another Baker discuss shearing forced like you did in your other one for example! You also have so many options with this cake, but for those options usually they are gf explained by other bakers I've watched, yet you went through the process of each option!! I love your channel, and I hope everyone gets to appreciate how wonderful you and your content are as you deserve so much more popularity 💜
Hey Han! Thanks so much for noticing the time and attention I put into these videos. It's a labour of love! But I'm a geek who obsesses over food and science and tech, so this platform has been the perfect expression of that. I'm hoping to delve even more into food science, especially with basic ubiquitous ingredients and techniques, and present it in a way that's accessible and still entertaining. So stay tuned!
8:50 The ube one looks so yummy! And yeah it's popular here in Philippines hahaha. I love breads and cakes with ube flavor 😆 Thanks for another great content Sheldon! I can really see that you'll be big here in youtube someday. Keep it up! ❤️❤️❤️
I made my friend this cake for his birthday once! Well, not this exact recipe, I just found this video. It was a big hit, I made it matcha+chocolate marbled flavoured. This is a very good recipe, I can confirm, but one little note: you can use ant kind of starch instead of flour and it comes out just fine. This might be useful if you're, for example, trying to make it gluten free. I used glutinous rice flour recipe for the texture it provides.
I use water flavor enhancers to flavor my basque cheesecake and don’t need to add sugar….mango is amazing. I also don’t add flour. It comes out beautiful and delicious and it’s keto!
Aloha Sheldo‼️ I found you and your lemon squares 😍 I enjoyed watching listening and learning VERY much so you know I’ll be making some real soon🤙🏽 Thanks from your new subscriber🤩
I just got back to Taiwan from America and since my wife and I were stuck in quarantine we weren’t able to spend time with my mother in law for Mother’s Day. We wanted to maybe Uber Eats over a cake but couldn’t find a bakery that would deliver. She loves cheesecake so I’m gonna make this recipe for her to make up for lost time. Thanks, Sheldon. :)
This is my first video I’ve seen from you, and I’m so happy it showed up on my UA-cam home page! Can’t believe the effort you’ve put into this! Hope this channel blows up :)
Im not a baker but I've followed your instructions and it came out perfectly ❤ thank you so much for the dedication on creating thus wonderful Basque cheesecake. I love the matcha and planning to make an ube. Thanks from down under Melbourne Australia 🦘
I made the ube one. It’s so amazing and soft. If I make it again, I’m going to add more ube extract (that’s my fault). I highly recommend trying this recipe!
There can never be too much ube! Hahaha. You can also try other flavours. I thought of this after the video was already made, but what about steeping the cream with thai tea leaves then straining out and using it in the cake. Thai Tea Basque Cheesecake? Would probably be amazing.
Thank you for making both US/Canadian measurements. I'm going to attempt to make these in cupcake tin to make miniature ones with the tall Cups. This sounds like a ton of fun and super delicious.
I’d raise the oven temperature if you’re going miniature. Start with 500F and bake 1-2 to test. With the lower temp, the outside may not have a chance to brown properly and before the inside overcooks.
How is your channel only six months old? The production value is amazing and your recipes are clear and concise. I am actually quite tempted to make this!
@@sheldoskitchen So I tried making this cheesecake yesterday for Mother's Day, and it was an instant hit! I only had a 9" shallower cake pan so the whole thing was a little flatter, and my ube swirl didn't really turn out as good as this one, but everyone loved it! Thanks for making a recipe that even I was able to get right first try!
YAY NEWWW VIDEO!! I first commented on your roti video and have since watched all your videos. I was eagerly waiting for a new video and it did not disappoint! As always, your food looks amazing! Can't wait to try it, especially as a cheesecake fanatic. Love that you're always so thoughtful and tailored the recipe for your American viewers. Did I mention you're the only channel I have bell notifications on for? I'm a massive fan!! Ahhh! So much love to you, Sheldo!
I'll have to try this. The cheese cake I make uses 3.5 lbs (7 bricks) of cream cheese and has 2 and 1/4 cups of sugar. I make it in a 10" spring form. It doesn't rise and never cracks. It also is an all night labor of love. Very dense and not overly sweet, my favorite! The ube one looks right up my ally! You should make a Sheldo Bilo Bilo, I love that dessert sooo much!!!
This was amazingly delicious! Made plain vanilla version with lemon extract for brightness. Very luscious but light at the same time. My oven was either too hot and/or I needed to drop rack down one more tier. Will attempt chocolate and a pandan version in very near future…thanks Sheldo for your expertise & generosity in content!
Hey Emily! So happy to hear that you enjoyed the cake. If the top of the cake is browning a bit too quickly, your instinct to drop down the rack is a good one since each oven is unique and has different hot spots.
Do you have an oven thermometer? If not, they're pretty inexpensive and I'd recommend it! You can use the thermometer to gauge oven temp and find hot spots but also to calibrate your oven (if the range model supports that function). Once calibrated, you can eliminate the oven temperature variable and it'll help all your baked goods turn out better!
I promise I'm not sponsored by Big Oven Thermometer LOL, I just find them to be very helpful 😂
Love the dedication of making different recipes for Canada and the US so viewers can use an entire block of cream cheese
Haha thank you! I haaaaaate when recipes call for awkward quantities of things and then you're left with a weird amount to use up. I guess in the case of cream cheese, it's not so bad. But anyway, I couldn't do that to y'all!
Agreed.
fr bro you're a legend for this
I want to second this, but not just for Canada. On behalf of the rest of the world I want to thank you for doing this also.
Your channel and the content you deliver is perfection
Sheldo, you're actually insane. The production value and quality of cooking is otherworldly. You're the next multimillion sub cooking channel.
Comments like yours are what keep me going! I can't believe the supportive community that I've been able to find on this platform. It's amazing!
@@sheldoskitchen dude for REAL you make AMAZING and EXTREMELY thoughtful videos though. The production value is indeed insane, and so is the help you provide. You seriously think of every tip possible and you also do unit conversions 🥺🥺🥺 What kind of angel on earth are you 😭
Thanks soooooo much for all your AMAZING ASS VIDEOS!!!!
One thing that sets this channel as incredibly unique is that Sheldo always has a cooking/baking tip. I have no idea how, but anything that goes into oven is a big challenge for me. I can cook pretty well if I do say so myself, but struggle with batter. And watching your videos I can see the amateur mistake sinkholes I fall into whenever I try to bake a cake of any sort. It almost feels as if my big brother is patiently teaching me on how to not screw up and make the process easier and much more enjoyable. Thank you very much for your lovely videos, truly inspirational!
I love that! My goal is to feel like a friend in the kitchen, like we're hanging out and baking and chatting and having a grand ol' time. Since I'm an actual big brother, I'd probably throw in more good-natured ribbing than I include into these videos, so you gotta be ready for that :P
For me my oven heats unevenly so every recepie is "unique" haha
@@Grandmaster-Kush fan or conventional? Electric or gas?
What everyone else raves about: metric AND imperial, US AND Canada cream cheese, 6” AND 8”, the love and care PLUS I really appreciate you do 6” cakes!! YES!!!! You’re a true gem 💎 Sheldo!! THANKS again!!!!
Thanks Jane! 6" is the best cake size as far as I'm concerned. If I need more cake for an occasion, I'll just make a really tall 6" cake hahaha
I always thought basque cheesecake wouldn’t be as creamy as regular cheesecake.
So I was a little mindblown to see how soft and creamy yours looked! It looks so good!!
Basque is deceptive that way. I've always found it even creamier than regular cheesecake! Because it doesn't bake for as long, the inside stays sooo soft and gooey.
I really appreciate all the variations, especially for US/CA. I also really appreciate having so much text to refer to after I watch the video so I don't have to skip around finding the vital information.
Cheers!!!! Hope you enjoy the recipe if you do give it a try :)
I love how much time and effort you put into these videos, it makes me so excited to cook/bake!!
Thank you so much!!! I get so excited about my recipes too so I'm very happy to spread the enthusiasm :)
No fair! I was planning to make your chiffon cake for my birthday next month and now you do a Basque style cheesecake?! Guess I'll have to make both now and do extra exercise workouts. At least, you do small ones.
Thanks for providing such excellent recipes and videos.
PS: Is there a prize for being the 2nd to comment? LOL!
I wish I could give out badges to early commenters!!!
Small cakes are the best! I love me a good 6" cake. Perfect for bringing to a small gathering or to have to oneself over a few days.
girl i found ur channel like last week from ur whipped cream video and i CANNOT stop watching
ur voice is so calming and u sound so passionate about ur cooking im love this
omg staahhhhp. that's so freakin nice of you!!!! i'm just a big ol' nerd who loves baking/cooking and the fact that i get to share it with cool people like you is just the cherry on top!
My jaw DROPPED when you said you made recipes for both systems, AND both sizes. And you have a full time job, too?! So glad YT rec’d you a couple days ago, love your dedication and your sense of humor! Plus ur very cute 😁 Glad I’m getting in on the ground floor.
I got yo back! Always!!!! Hahaha I'm just putting in all the things I'd want as a viewer or someone who's making this recipe. Really appreciate the kind comment Christy!
I think what I like most about these videos is that it’s obvious that you spend a lot of time with the recipes and it makes the dishes feel like really precious things that sound exciting to try!
Thank you so much! I'm glad that the care and attention I put into the recipes comes across.
I'm Spanish so I have grown up with Basque Burnt Cheesecake, and I'm so happy that it's becoming so popular worldwide this year! I'm so glad everyone is enjoying how delicious it is and the variations you just made look so delightful!
Sheldo: you are the best baker! Simplicity and tremendous flow to your technical presentations.
I'm currently going through a phase where I need to dramatically reduce my sugar intake. Watching your videos definitely don't help. This looks scrumptious !
I don't use sugar either, I wonder how monk fruit would do. It's usually mixed with erithrotol, which won't caramelize the way that sugar does, so not sure it would work.
Monk fruit erythritol blends are great when it's just sweetness that's needed, but it's not great when sugar is a structural component, like many cakes or meringues. Once I tried to make a swiss meringue with erythritol and it was a spectacular failure. Wish I could get my hands on allulose cause I hear it caramelizes like real sugar! Too bad it's not yet approved in Canada.
Keep episodes like this coming, and you’re bound to take off. Great production, music, editing, recipes and narration. All of the tips sprinkled in were nice as well
Thanks so much Travis!
i love how thorough your testing and recipes are. thanks for showing the wobble so I know what it should look like. it's really helpful.
You are so welcome!
the quality of this content is amazing. like most people i just watch food videos for entertainment, and while there's nothing wrong with that, you make things so approachable that I actually want to make them. The english muffins were great and hoo boy i gotta make this one happen too
Thank you so much! Hope you do give it a go if you're feeling up to it :)
Okay can we take a few minutes to appreciate that you made recipes for both the metric and imperial system... I will be trying this one out!
I'm just out here doin' what I do haha. Couldn't leave my friends from around the world just hanging!
The production value of your videos are unreal. I can't believe you gave us both recipes! This is a hidden gem of a channel. Thanks for your great work :)
LOVE the attention to detail from the cake pan size to the different conversions to tips on how to create that STUNNING marble effect. absolutely beautiful video and incredible recipe, can't wait to give this one a try as well!
Thanks Rachel!!! Hope you enjoy it when you do try the recipe out!
The thing about your channel I love is that you show the technique on how to make a recipe and I appreciate that so much so thank you and have a wonderful day.
You're so welcome! Hope you have a wonderful day as well!
Your videos are so calming and beautiful, it makes me feel like I'm at home while I'm at college :)
Aw!!! Thank you. That warms my heart.
Oh, I want one! 😋 I have never heard of ube but it looks fantastic! Thank you for the hard work you put in to make this recipe accessable for metric and imperial. It's much appreciated! 🤗
You're so welcome Dawn! Try to get ube extract if you ever see it. It's delicious!
@@sheldoskitchen I will definitely keep my eyes peeled for it!
These videos are literally higher quality than the food network - friendly, smart, aesthetic, and so helpful! Great recipe choices. Keep it up! I will definitely have to try this cheesecake soon.
Damn that's a huge compliment. Thank you so much!
I fricking love the flavour combinations you presented! Gorgeous marbling in the cakes.
Ahhh thanks Stephen!
I just tried basque cheesecake for the first time today and was thinking about making it myself, then I got recommended your video. Really appreciate all the little tips and extra details you put in to ensure everyone everywhere can make this without any complications. Great video!
I love how you have recipes for both metric and imperial. The cake I made turned out beautiful and absolutely delicious. Thank you so much for a wonderful, easy to follow recipe.
I have now tried 4 recipes on this channel and each one has turned out flawlessly every time. As a food scientist who is intimidated by baking, I not only appreciate the easy-to-follow instructions and multiple conversion options but also love the detailed explanations for each step. Understanding the rational for the process helps me learn about baking rather than just following steps on a page, so thank you!
If you ever come out with a cookbook (hint hint), I will be the first in line to buy it!
Your voice is so soothing, and I'm so sold on this cheesecake! Definitely looks like it delivers good flavor and texture for so much less fuss!
Yes!!! Let the cracks happen. They make the cake better :P
This is officially my fave baking channel!!🥰 Gonna make this tomorrow.
Aw thank you so much Kaye! Let me know how the cake turns out!
And the audio!!! ❤️ My soul just takes a deep, happy breath
I love the two different recipes idea, so considerate! 💓
Thank you! I hate being left with random chunks of cream cheese so I couldn't do that to my viewers!
Just found your channel and I love it!
Thank you for putting the effort in for the US and Canadian measurements. Most channels don’t do this but it’s much appreciated
It came out perfect! This is the most fluffy and luscious cheesecake I’ve had, even though I made it plain vanilla. Will definitely do it again with some other flavours. Cheers Sheldo 💜
Yes!!!! And so easy to make, right? My fav thing about this recipe is the reward to effort ratio.
I'm a scientist by training, and I love to bake as a hobby. Your videos combine both these passions and I'm so elated! You explain everything so well and your videos are well paced.
I'm currently a stay at home mom of two young kids so I hardly have any spare time, but your channel has inspired me to try my hand at these new recipes. My husband watched this video with me and immediately ordered me some cheesecake pans!
I look forward to more videos and recipes! As a bonus, I love that you're also Canadian!
Hey Grace! Thank you for leaving such a kind comment. I have a technical background as well (comp sci) so I always HAVE to find out the reason/mechanism behind why things work the way they do. It definitely translates to my approach to food!
Hope your family enjoys the cheesecake if you do give the recipe a try!
@@sheldoskitchen Hi Sheldo! I finally tried this recipe (I was on a dairy free diet for a while and finally was able to come off it and celebrated with this recipe). I baked a 6" cheesecake for 40 minutes. After cooling for 2 hours, I cut into it and the centre was still liquid. The edge parts that had set were delicious but I had to pop the cheesecake back into the oven to cook the centre.
I wonder if I pulled out the cheesecake too early?
I know what I'll be eating this weekend. YUM.
Your channel has quickly become one of my favorites and a must watch! Thank you for being so great.
Your'e so welcome. Thanks Giselle!
The thoughtfulness that you put into your recipes is seriously impressive and appreciated (hand vs stand mixer, Canada vs US)!! Thanks for making your recipes as accessible to as many people as possible :)
Thank you so much for noticing that Stephanie! I pour a lot of love into these recipes ❤️
This is my second time making these. I made one pistachio and one chocolate. One trick I like is instead of using 3 containers for the coloring, I can just use one by adding first the base plain white layer to the bottom of the cake pan, next I mix in half the flavoring and pour half in with the cake and then finally the last half of the flavoring mixture that has been darkened with some food coloring.
I have another cheesecake recipe that is a mock Cheesecake Factory cheesecake I developed over the pandemic (when Cheesecake Factory was closed and I had a craving.). I like my other recipe just slightly more, but it's easily twice the work. It requires room temp cream cheese and sour cream and I have to be really gentle and precious with the mixture and bake at low temp in a water bath... This cheesecake is so simple and nearly foolproof, so it's my go to now. Ever think of making this with Camembert or Brie? If you do it and say it's good, I'll try it!
I follow a TON of cooking channels and you are now hands down my favourite. You have such a welcoming and wholesome personality, and fool-proof recipes with advanced tips from someone who's got it down to a science was EXACTLY what I needed. This channel is going to blow up I KNOW it ♥️
Wow your comment just made my day! Thank you so much ❤️
These look amazing!! Its often the imperfections that make things wonderful ❤️
I only discovered your channel a few days ago, but I love it! Aside from how relaxing and entertaining it is, you put so much effort into making sure the recipe will work for everyone and include as many versions of it as you can, and also have a lot of really useful tips and instructions that make a completely new kind of recipe way less daunting than it otherwise would be. I hope your channel gets the recognition it deserves soon! The quality is way higher than the views you're currently getting.
Aw thank you! My goal is to have people feel like we're hanging out, late night, baking in the kitchen. It's my favourite thing so I want to share that vibe!
It was so soothing watching this video and I can’t wait to try the marble effect! Thank you!
your voice is so soothing and the editing and camera quality is just amazing i’m aaaaah 😭😭😭 you deserve so many more subs!! also the fact that you put both metric and imperial measurements for a 6 in AND 8 in recipe…you’re the best 😭 i’ll definitely try making one of these sometime! thank you so much 💕🔥
Aw thank you for noticing all the small details! I put a lot of love into these videos :)
Marbled Basque cheesecake, so ingenious! I definitely plan on making the ube one soon.
ALL UBE ALL THE TIME. I wish it was a more ubiquitous flavour everywhere! If I had to pick an ice cream flavour to lose in favour of ube, I'd probably pick chocolate. Is that blasphemous? :O
@@sheldoskitchen I was curious about that flavor before, but now that you've said that I have to go order some now!
who's doing it like sheldo??? he's the best. i can't wait to make this, so exciting that there's an exact recipe for the pan i have at home
D'awwww :') Thank you!
Thank you for taking into account the metric and imperial differences for practical purposes 👍
Omg, I just made the Ube one and it’s FANTASTIC!!! So easy but so good, I can’t believe it. Thanks for the recipe!
So glad you liked it Suzanne!!!!
I made the plain vanilla one with whipped cream and blueberries and raspberries to top for mother's day, and everyone absolutely loved it. I bit the bullet and went for the full sugar content - and to my relief, no complaints about it being overly sweet from my Asian parents! (A great compliment). The top was a bit too burnt, so I think like the discussion from Emily's comment, I need to lower my rack and possibly calibrate my oven temperature. The center was still nice and soft. I think it's one of my mom's favourite cheesecakes now!
Not too sweet from an Asian parent is literally the _ultimate_ compliment!!! Haha hearing that made my day ❤️
You’ll get everything tuned to your own kitchen after a few tweaks and you’ll be able to call the recipe your own!!!
Only run into your channel today and what a treasure! Can't wait to try your recipes. 视频做的非常专业，你的声音也很好听😊 加油💪
多谢！🤗😘
Your videos are such a pleasure and delight to watch, they're educational, and so beautiful to look at 😀❤️
My nervous system calms down and gets all excited and happy when watching, because your channel is so aesthetically pleasing, your voice is calming and friendly, and at the same time I always learn something new!!! ❤️
Thank you Sheldo 😀❤️👏
Aw thank you so much!!!! I'm just your friend in the kitchen hanging out hehe. The world is too stressful so I like having my peaceful lil corner of the internet.
Great recipe! I made the plain version and added some grated lemon peel. The top was not really ´burned´, maybe I should use the overhead broiler for a minute... The taste was excellent though.
I love the way you describe the different flavors you get from each cake at the end!
This channel is insane. Watched all the videos. Never felt so inspired to finally dive into baking a cake.
I’m returning this video as I lay sick in bed. It’s such a comfy video to watch, I want to try to make this when I get better!!
Yay Sheldon....am so happy to see you post Canadian Bake Off....keep up this great work.....✊
Thank you for the support!
Omg loved watching you on Great Canadian Bake Off! Can't wait to see more from your channel!
Thanks Kevin!!! Welcome to the channel. Lots more baking (and food stuff) to come :)
Metric or Imperial....Blows my mind! Thank you for your attention on details!
Theese look absolutely fabulous, I'm definitely going to try it! And special thanks for thinking both of the metric and non-metric system users!
Commenting for the algorithm so more people can see these videos. You’re amazing Sheldo ❤
Thanks Frankie!!!! It really makes a difference. I really appreciate it!
I've made this cake once before, but I never considered adding flavours, especially not like that! Thank you for the tips and the delightful looking cakes :)
You're so welcome! There are so many possibilities when it comes to flavours!!! I just thought of it, but freeze dried fruit would probably be amazing....
This is becoming one of my favourite channels! Love that you're so thorough in showing all the steps and accounting for different sizes :)
Thank you so much and welcome to the channel!
wow, that recipe is actually really simple! definitely gonna attempt this.
i really appreciate the metric measurements, makes this so much easier
It doesn't get much easier than this! You're very welcome. Hope you enjoy if you do give it a try!
I’m baking this now for the second time in a week. I like how simple the baking is. I’m not sure how folded-in flour can ever become smooth, since it makes little pockets as soon as it hits the very-liquid batter, but somehow it still bakes up fine, no pockets in the final product! I want to try cocoa and matcha, but I started with vanilla to get a feel for it and of course then my friend requested vanilla for the second as well, so I guess I’ll have to make it at least two more times! I don’t have any 3” tall pans, so I went with a 24 cm springform that’s 2” tall. It holds the same amount of batter as an 8” x 3”, according to my math, which is great! Living in the Middle East, cream cheese comes in 180g, 280g, or 500g, but no worries, I can use a few extra grams of cream cheese in other things!!
I should mention, today’s bake was a little bittersweet. I started watching the Great Canadian Baking Show after the YT algorithm introduced me to your vieos, and I finished Episode 6 just after I put it in the oven. So sad, it was like having a friend on the show since I’d seen your videos here first!
The most interesting part of my day was watching this video. I can't wait to try it myself, thank you!
I just baked it, it is super delicious as expected!
Sheldo your cooking vids (and recipes) really are in a league of their own - the care, details, clarity and reassuring tone are beyond informative and inspiring. Not to mention the gorgeous filming / editing / production values... Thank you for all the (extensive!) care, effort and love you put into these!
I've made a plain Basque burnt cheesecake before, and your technique / flavor variations look great - I'm intrigued by the ube, but have alway worried that the concentrated flavoring would taste fake. Looks like you were happy with the Butterfly brand you used? Will give that one a go. Seems like an interesting full-flavored honey would be another flavor that would work well in this, maybe with a tiny dash of orange blossom water and some grated orange zest...
And though many might recoil, I would definitely try Nigella's version with liquorice sauce !!
You're so welcome Jamie! I think most "ube" things are actually the fake extract or enhanced with extract. It's just how it always is, from ube ice cream, to other things. So I think extract is actually the way to go here.
I have a super flavourful buckwheat honey and you're making me want to make this cake with it! And the orange blossom and zest sound lovely too.
I'm totally on board with the liquorice. I'm a fan of the flavour :P
Now I believe what Jarrod said is true. You have gone to so much trouble for us. It is so appreciated. Thank you dear. Sherie Rodrigues from Australia
Thank you for sharing this recipe Sheldo. Fond memories of enjoying the basque cheesecake that you kindly gifted to me.
You're welcome Liezl!!! Can you believe that giveaway was over a year ago now? Crazy how time flies!
@@sheldoskitchen it sure is! I feel 2020 and 2021 were blended into 1 year.
My coworkers introduced me to ube (in coffee) and when I saw this video I knew I'd have to make them the ube cheesecake. I'll be sure to let you know how it turns out!
This cheesecake looks like a perfect representation of how I feel lately... a little smushed, but beautiful!!! 😀❤️
Bahhaha this is very relatable
Yay new video!! Thank you Sheldo!
So beautiful! I kind of want to try this, even though I'm not experienced in baking. You make it seem so straightforward! I love your attention to detail especially with the measurements.
Do it!!! This is a great beginner friendly recipe and no matter what, you’ll end up with a delicious cheesecake!
@@sheldoskitchen update. I made this last week for my dad's birthday! I tried it using the ube flavoring and it turned out delicious! I decided to top it with whipped cream made from heavy cream (my sister helped me here) and she also marbled in this fancy mulberry jam that I got to compliment the whipped cream. I made the 6 inch version as we usually try to finish the cake and are super full after dinner. Everyone said it was so good and the sweetness was just perfect. (You know how Asian families are about sweetnesm levels) I would've never have tried it if you didn't lay out the steps so well in the video. It was so straightforward to make. Thanks also for your encouragement!
Tried the 8in chocolate recipe this weekend. Flavor was amazing but texture was a little too soft for my taste, even after a very long bake. I might stick to 6in with a higher fat cream and a bit more flour next time. Greatly appreciated the metric measurements and a method that incorporates flavor in the cakes.
Some more flour will definitely help with the texture if you’re looking for a firmer cheesecake. The classic basque cheesecake actually has an even gooier inside than the way I make it. It’s a little too soft even for me!
I love watching your videos, because you explain everything, and I mean EVERYTHING! I've never seen another Baker discuss shearing forced like you did in your other one for example! You also have so many options with this cake, but for those options usually they are gf explained by other bakers I've watched, yet you went through the process of each option!! I love your channel, and I hope everyone gets to appreciate how wonderful you and your content are as you deserve so much more popularity 💜
Hey Han! Thanks so much for noticing the time and attention I put into these videos. It's a labour of love! But I'm a geek who obsesses over food and science and tech, so this platform has been the perfect expression of that. I'm hoping to delve even more into food science, especially with basic ubiquitous ingredients and techniques, and present it in a way that's accessible and still entertaining. So stay tuned!
Was nervous with the high temperature but gave it a go. Thank you!
8:50 The ube one looks so yummy! And yeah it's popular here in Philippines hahaha. I love breads and cakes with ube flavor 😆
Thanks for another great content Sheldon! I can really see that you'll be big here in youtube someday. Keep it up! ❤️❤️❤️
Ube is so good!!! Now I want halo halo with ube ice cream. Mmmmmm.
Your production value is incredible, esp considering you do everything yourself!!
Thank you so much Elizabeth! It's a lot of work but I love the craft of it.
Can't wait to try it, props for putting in the work to write the different recipes !!
I made my friend this cake for his birthday once! Well, not this exact recipe, I just found this video. It was a big hit, I made it matcha+chocolate marbled flavoured.
This is a very good recipe, I can confirm, but one little note: you can use ant kind of starch instead of flour and it comes out just fine. This might be useful if you're, for example, trying to make it gluten free. I used glutinous rice flour recipe for the texture it provides.
I'm SO EXCITED to try this recipe.
Hope you like it!
Just saw the notification for this video, dont have time to sit down and watch it yet but i already know its 🔥
i knew i was right... I gotta try this now
Hahha real recognizes real! Hope you do give it a try and you enjoy it!!!
I use water flavor enhancers to flavor my basque cheesecake and don’t need to add sugar….mango is amazing. I also don’t add flour. It comes out beautiful and delicious and it’s keto!
why doesn’t this man have more subs? the work you put into your videos amazes me 💕
Aloha Sheldo‼️
I found you and your lemon squares 😍
I enjoyed watching listening and learning VERY much so you know I’ll be making some real soon🤙🏽
Thanks from your new subscriber🤩
I just got back to Taiwan from America and since my wife and I were stuck in quarantine we weren’t able to spend time with my mother in law for Mother’s Day. We wanted to maybe Uber Eats over a cake but couldn’t find a bakery that would deliver.
She loves cheesecake so I’m gonna make this recipe for her to make up for lost time. Thanks, Sheldon. :)
This is my first video I’ve seen from you, and I’m so happy it showed up on my UA-cam home page! Can’t believe the effort you’ve put into this! Hope this channel blows up :)
Im not a baker but I've followed your instructions and it came out perfectly ❤ thank you so much for the dedication on creating thus wonderful Basque cheesecake. I love the matcha and planning to make an ube. Thanks from down under Melbourne Australia 🦘
My next baking project!!! Can’t wait to make these! 😍 thank you sheldo!!
I made the ube one. It’s so amazing and soft. If I make it again, I’m going to add more ube extract (that’s my fault). I highly recommend trying this recipe!
There can never be too much ube! Hahaha. You can also try other flavours. I thought of this after the video was already made, but what about steeping the cream with thai tea leaves then straining out and using it in the cake. Thai Tea Basque Cheesecake? Would probably be amazing.
Thank you for making both US/Canadian measurements. I'm going to attempt to make these in cupcake tin to make miniature ones with the tall Cups. This sounds like a ton of fun and super delicious.
I’d raise the oven temperature if you’re going miniature. Start with 500F and bake 1-2 to test. With the lower temp, the outside may not have a chance to brown properly and before the inside overcooks.
How is your channel only six months old? The production value is amazing and your recipes are clear and concise. I am actually quite tempted to make this!
Ahhh thank you. I put a lot of work into the videos but it's very rewarding because I get to connect with people like you! :)
@@sheldoskitchen So I tried making this cheesecake yesterday for Mother's Day, and it was an instant hit! I only had a 9" shallower cake pan so the whole thing was a little flatter, and my ube swirl didn't really turn out as good as this one, but everyone loved it!
Thanks for making a recipe that even I was able to get right first try!
thank you so much for doing all the math for both systems, thats such a nice gesture
You're welcome!
YAY NEWWW VIDEO!! I first commented on your roti video and have since watched all your videos. I was eagerly waiting for a new video and it did not disappoint! As always, your food looks amazing! Can't wait to try it, especially as a cheesecake fanatic.
Love that you're always so thoughtful and tailored the recipe for your American viewers. Did I mention you're the only channel I have bell notifications on for? I'm a massive fan!! Ahhh! So much love to you, Sheldo!
Saaaaame! Sheldo is my fave and I'm so happy to have a new video, and so amazing looking too!
Omg Robin!!!! You're putting a huge grin on my face. Thank you so much for the love and support. You don't know how much it means to me!
thank you so much for the different pan size conversion!!
You're welcome Michelle!
This is a beautiful tribute to my favorite dessert. Thanks!
we're on the same wavelength cause it's definitely one of my favs as well!
Definitely going to try it out. Thanks Sheldon!
Hi Sheldo, thanks for making these recipes. I've your plain cheesecake twice now and it is a hit 👍
That's so great to hear!!!!
I'll have to try this. The cheese cake I make uses 3.5 lbs (7 bricks) of cream cheese and has 2 and 1/4 cups of sugar. I make it in a 10" spring form. It doesn't rise and never cracks. It also is an all night labor of love. Very dense and not overly sweet, my favorite! The ube one looks right up my ally! You should make a Sheldo Bilo Bilo, I love that dessert sooo much!!!
Bilo bilo is delicious!!! I love the chewy rice balls mmmmm
This is SO good. Never seen this type type cheesecake before. The way you describe things makes everyone want to try it
Thanks so much!
I love how thorough your videos are!! keep up the good work! im excited for whats to come
Thanks Kristy!