Strange, I took it as "WTF is this crap" but then she downplayed it well IMO. Basque is now my fav & the NY moves down to a comfortable second place but the Basque I love is no way as gooey as this turned out by the look of it. However it is an amazing cake that anyone can make, so keep trying until you get it to the way you like it. ✌
Steeping half a vanilla bean in the cream (along with maybe a few bits of lemon zest) would make this the contender for the best cheese cake in existence.
I just made it but adding a dash of lemon juice, vanilla extract, and 1/2 tsp of cream of tartar (I always add a bit to my cheesecakes) let's see how it goes 🤞🏼
I literally just got back from the grocery store with the ingredients to make this from another video, but I'm glad I caught your upload before I did, because I have far more faith following you over some other random video.
@@natashaa5351 Just had a chance to taste it a little bit ago, and it came out pretty good. Glenn was dead on with it subverting typical cheesecake expectations as the outside was oddly light and fluffy, and contrasted nicely with the gooey interior. I was amazed at how fast the construction of the cake went with my mixer doing most of the work. The 5 hour cooling wait was excruciating. I would definitely make it again, especially if I had someone I wanted to impress.
I've been making Burnt Basque Cheesecake for well over a year now and instead of using traditional cream cheese I've been using ricotta cheese that I make myself. It comes out amazingly light and delicious.
My boyfriend and I watch your videos almost daily. Weird coincidence but we were in San Sebastian the same day you uploaded this video, eating cheesecake in La Vina! You have to go if you visit Europe.
I made a burnt basque cheesecake for my birthday a few weeks ago and it was one of my favorite things I've ever made!! So easy and so uniquely delicious. It made me want to make the jiggly japanese cheesecake just because the texture of the batter seemed similar to me. I ended up adding more vanilla than the recipe I used called for because the batter seemed a little bland to me, it worked out great.
This is such a wonderful cheesecake I always add vanilla. Sometimes I will add a little splash of orange blossom water or the zest of an orange or lemon zest sometimes I will take dark chocolate and cut it into very fine shards and mix that in so it's sort of like chocolate stracciatella dispersed throughout the orange whether it is zest or blossom water and the chocolate make a wonderful combination and it is very subtle
Thanks for the great recipe Glen. I end up picking up your version everytime I search a recipe on UA-cam because you always make the best version! Please slice cheesecake by cleaning your knife after every cut next time. :)
Thank you so much! I have been looking for the original recipe and was having a hard time finding it. All the recipes I have seen as you say are other peoples take on the recipe and some have in my opinion been overkill. This looks great, I can't wait to make it!
Oh, oh, oh. I watched this when it first got uploaded and I am watching this again. I wish I can eat this. I love cheesecake but I am also intolerant of dairy. If I make this, I will not stop eating until i finish the whole thing and although I'll be in pain (stomach cramps), I'll probably be smiling! The only thing I'm missing is when Glen makes that happy dance!
I had a slice in Barcelona (so Catalonia, not Basque Country), of a morning. Last nights dessert was that morning’s breakfast, and it had dried considerably (not quite NYC cheesecake, but drier than fresh).
Hello. Lots of recipes suggest 400F or 430F for 1 hour. What do you make of this? My oven would burn that to a crisp in such a high heat in 30 minutes. Your temperature is super high...
It's Creme Bruelay with cheesecake. I use the same technique with baked chicken, cook till done, then burn the skin with the broiler. Tastes great, definitely going to try this cake!
I used 500grams of Philadelphia and 250 of Ricotta. I also added the juice of 1 lemon. I know your instructions were to cook for 25 minutes but I did 40. It turned out insanely good. It was more burnt at the sides but the texture and taste was exceptional.
My husband and I are enjoying your recipes and videos. Love seeing you and your lovely wife at the end of each recipe to taste and comment. Question: what do you do with all the food ? Do you have a family to share the cakes/treats with ? Will definitely try this cheese cake but will probably add some vanilla and lemon zest. I am learning so much from your channel (ex: parchment paper crumpled up in two layers for springform pan). Hope you and Julie are well.
I really like, Glen, that you go the extra step and research :) Thanks to you I just found the original video (didn't know it existed, from the cook himself!) and sent it to my mum which doesn't speak English yet and she is much into cheesecakes :) Thank you for another great video, this cake with home made cream cheese must be delicious!!
For me this is a cheesecake, first type I ever had back in the 70’s while working at a restaurant in Windsor Ont, they would serve it with freshly macerated fruit
Far and away better than the Bon Appetit video on this same recipe. Molly’s awesome, but your explanation of things is more comprehensive, yet concise. Gonna try this with monk fruit sweetener, instead of sugar.
I tried to do it and it is an amazing cheesecake recipe! One small thing: Santiago Rivera comments on using a **damp** parchment paper. I don't know if it's relevant (or why), maybe it helps with humidity on the sides? Anyhow, kudos to Glen for the effort on researching it and giving credit to the author :) If you are interested in any detail or translation of the original spanish video I can help, but I think that this is the only detail that was not in your video AFAICT.
Hi, thank you for pointing that out, I read it as well in the comment in other video that the paper needs to be damp. So the recipe above is exactly in the video that Santiago Rivero make? Thank you..
My mother used to bake a cake like this when I was little. She told us that we weren't allowed in the house for the six hours that it was cooling/setting because it might deflate with only our walking movements. She managed to keep it fluffy some of the time. I still wonder if it was our movements that deflated it or a slight change in the recipe.
Anyone in Toronto who wants to try a really great version of this, there's a Spanish restaurant near Young and Queen called Lena. Pricey menu but everything is great including their turn on this item.
@@GlenAndFriendsCooking It's totally worth it! The piri piri octopus was our main course and it was spectacular. (also I recommend some port to go with the cheesecake)
Thank you for sharing the original recipe... I was thinking lemon would pair well with this too... I was looking for the video you mentioned with Chef Santiago Rivera, and I can't find it would you be able to share the link? Thanks!
I make bon appetits version of this recipe several times a year and for me it is easily the king of cheesecakes, I love it. I'll be lining the tin the way you do it in future though, looks much easier!
I made this cheesecake, I only used half the amount since a 1KG cake was far too much. I also added vanilla and lime zest, while the vanilla was great the zest was just lost in it, I'd maybe try again with 4-5 limes worth of zest instead of the two I used. Besides that, the cake was amazing!! so yummy and smooth, so much better than the dense and hard cheesecakes you can buy and it was so quick and easy to make even with a handheld mixer. I had diced strawberries and blueberries mixed in a little sugar just draped over the slice on the plate and it was yum (forgot to add the passion fruit =( ) P.S : for 500g of cream cheese (half the amount) I used 260c fan forced for 25min total.
You should try Swedish cheescake (Ostkaka) very special taste, is supposed to be eaten with some sort of fruitcream or jam, preferably strawberry jam. Some do it with whipped cream, but I think it's to rich
Hi Glen! I made this yesterday and it was a hit. I just had a bit of a problem the middle part didn't harden enough it was liquidy I wonder what caused that?
I did an 80 min bake, 1lb cream cheese, 1lb Mascarpone cheese, brightened with almond extract. The bottom caramelized faster than the top, but it had a coffee, chocolatey caramel like flavor.
I just made one. It's in the oven cooking as I type this. I lower the amount of sugar in almost all the recipes I try. In this one I took it down to 325 grams. Also added blueberries which i don't know if it ruin or get burnt in a bad way. Tried a different recipe last week. While it was delicious, it was too dense. I'll report back after I try it. Thanks for sharing!
Is there anyway us Spanish speakers can get a link to the original recipe video 😁, it came out great btw Glen but a kilo of cream cheese 👀 I'd be to tempted to finish it on my own.
@@soundgarden01 hey thanks for the soak part. Will definitely try this out now! I've always been on the lookout for 'original' recipe, since there's a lot of version out there. Some with more flour, some with less.
I'm going to try this. A friend gave me a crustless cheesecake recipe some years ago, which was naturally gluten free, so that has become my go-to recipe. But this one could be done with just a tad of GF flour. Imma try this one very soon. Gotta get one of those pans though.
Thank you for calling bullshit on all the cooks who claim to have researched and "developed" this recipe after their exotic trip to Spain. Jus watch BA's video to see exactly what Glen meant.
I used to try the same recipe with 800g cheese - 400g cream and 3 eggs, but will definitely give this try. By the way, whats your take about adding vanilla into the recipe? Cheers from Turkey
My Polish grandma had a great recipe for a very light, non-cookie-base cheesecake. If you want to give it a try, I'd love to share the recipe! Just let me know how to get in touch.
could i use monk fruit sweetener in place of the sugar ??? by the way since i watched your vlogs on making vinegar i haven't been able to stop making it myself ... you guys are awesome !!!! i do make my own cream cheese but then again we do have a guernsey cow ...
A cheesecake that isn't all fussy to bake? I'm in. I tried making a half recipe with a little lemon zest mixed in. It's cooling now, so fingers crossed it turns out.
Hey glenn the recipe that the original guy makes (in the link you posted below) he uses 500 ml of cream, he cooks it at 210° C for 40 minutes if that helps , and he soaks the paper first. Thank you for all the great content
I did reduce the cream - to work better with the style of cream cheese that most of us here (in Canada / USA) will be working with. The temperature is mysterious... I read a couple of interviews with him (and like many chefs) he contradicted his own instructions. But the temp / time ratio always seemed to be in lockstep.
Two comments. 1. Cheesecake looks great, personally I'd probably add a touch more flour and some lime juice or rind to the mixture, and maybe cook it at a slightly lower temp so it's a hair less gooey. But that's a personal thing that everyone should tweak to their own liking. 2. The stand mixer was sounding pretty rough. Like, I haven't heard your mixer sound like that since you started using that one. You may want to buy another to have on standby if that one does let the magic smoke out soon. It may just need some lubrication if you open it up and put some grease on gears and such though. Unless it normally sounds like that but the mic hasn't been picking it up all this time.
@@GlenAndFriendsCooking :D More than happy to wait and see a maintenance video. If you don't keep your tools well maintained, how can you expect to get good results every time, right?
Love this video! Thank you for sharing this recipe! Is there a typo in the written recipe? A question though: Other “original” recipes say 500 ml of cream - not 200 ml. Is yours correct?
C Fong www.tastecooking.com/spains-burnt-cheesecake-breaks-all-the-rules-and-lord-its-good/ apparently this is from the original chef, and it seems to be the same quantities and timing as Glen’s...
Yes - I'm following the directions of the original chef, I found a video of him making the recipe at his restaurant. These are the same quantities and timing.
Just watched the Spanish video of the La Vina chef making the cheesecake. I couldn't make out what temperature he used, but I disctinctly heard "cuarenta minutos", which is 40 minutes. It's why he managed to get browning on the sides of the cheesecake too. Other recipes I've seen before go from between 40 mins to an hour at temps of around 220-250C, so yours probably came out somewhat underdone.
I'm drooling. Is there anyway to cut down the recipe? I'd do it proportionally, but it's the 7 eggs... Can it be frozen either cooked or uncooked? And cooked in smaller springforms? There's just way too much of the cheesecake for us and I'd hate to miss trying it or wasting it.
This looks incredible! Im sure it tasted even better. Glen have you ever tried making a Japanese cotton cheesecake? They are super light and fluffy too since they have a base of whipped egg whites
Interesting recipe. I will be trying this . Your not normal for a cheesecake texture comments got me laughing, not at you but me. I never refrigerate my cheesecakes. As soo as they are cool enough to hold there shape when you cut them, that's when we eat them. Everyone comments they prefer my cheesecake to others. It will be more like a custard, love it still warm.
Thanks for watching Everyone! The recipe is in the ^^^Description Box^^^.
Great video, can you please link the video of the chef from La Viña you mentioned? I'd be very interested.
@@carpediem5232 he did when he replied to my comment in the comments below
@@soundgarden01 Thanks didn't see that.
Do the eggs cook enough?
@@understandthepeaches1025 They look to be cooked to the same degree as in custard. So probably yes.
That little smirk Jules has on her face soon as she had the fork in her mouth tells you perfectly how good this thing is!
Strange, I took it as "WTF is this crap" but then she downplayed it well IMO. Basque is now my fav & the NY moves down to a comfortable second place but the Basque I love is no way as gooey as this turned out by the look of it.
However it is an amazing cake that anyone can make, so keep trying until you get it to the way you like it. ✌
Steeping half a vanilla bean in the cream (along with maybe a few bits of lemon zest) would make this the contender for the best cheese cake in existence.
I made it this way after seeing your comment and it was so good I had to stop myself from eating the whole thing.
I saw another version of this recipe where they used a teaspoin of vanilla and a teaspoon of lemon... I’m all over that
I just made it but adding a dash of lemon juice, vanilla extract, and 1/2 tsp of cream of tartar (I always add a bit to my cheesecakes) let's see how it goes 🤞🏼
"Kilo of cream cheese" sounds like a dream to me. I went to Basque country two years ago but never had Basque cheesecake. This looks delicious.
Same, I went to San Sebastien about ten years ago and had Squid ink paella by the beach, but I'd have forgone it for this.
Made this today. Turned out perfectly. Really tremendous, satisfying texture and flavor. Thanks Glen. I had never heard of this.
I literally just got back from the grocery store with the ingredients to make this from another video, but I'm glad I caught your upload before I did, because I have far more faith following you over some other random video.
neokokido Let us know how it turned out.
how did the cheesecake turn out ?
@@natashaa5351 Just had a chance to taste it a little bit ago, and it came out pretty good. Glenn was dead on with it subverting typical cheesecake expectations as the outside was oddly light and fluffy, and contrasted nicely with the gooey interior. I was amazed at how fast the construction of the cake went with my mixer doing most of the work. The 5 hour cooling wait was excruciating. I would definitely make it again, especially if I had someone I wanted to impress.
I've been making Burnt Basque Cheesecake for well over a year now and instead of using traditional cream cheese I've been using ricotta cheese that I make myself. It comes out amazingly light and delicious.
My boyfriend and I watch your videos almost daily. Weird coincidence but we were in San Sebastian the same day you uploaded this video, eating cheesecake in La Vina! You have to go if you visit Europe.
Had a slice of this in a Spanish restaurant in Singapore, one of the best desserts I've ever had! So happy it can be recreated!!
So glad you decided to do this one.
Did anyone else hear that can lid seal at 7:06?
I was more focused about the cream cheese sound when it fell into the bowl lol.
Feels like it merged elements of cheesecake and flan/quesillo
That looks outrageously good.
This is traditional cheesecake in Poland. My mom would bake it back in 1980s and still this is the one i like the most.
I made a burnt basque cheesecake for my birthday a few weeks ago and it was one of my favorite things I've ever made!! So easy and so uniquely delicious. It made me want to make the jiggly japanese cheesecake just because the texture of the batter seemed similar to me. I ended up adding more vanilla than the recipe I used called for because the batter seemed a little bland to me, it worked out great.
This looks amazing and simple - the hard part is waiting! Not a 💣💥 but THE 💣💥!!! Thanks Glen and Julie!!!
This is such a wonderful cheesecake I always add vanilla. Sometimes I will add a little splash of orange blossom water or the zest of an orange or lemon zest sometimes I will take dark chocolate and cut it into very fine shards and mix that in so it's sort of like chocolate stracciatella dispersed throughout the orange whether it is zest or blossom water and the chocolate make a wonderful combination and it is very subtle
I have made this added vanilla and lemon zest. I still love traditional cheese cake more.
Thanks for the great recipe Glen. I end up picking up your version everytime I search a recipe on UA-cam because you always make the best version! Please slice cheesecake by cleaning your knife after every cut next time. :)
Wanting to see what would happen with this, Glen! Never Disappointed!
(And from a NYC resident! Still love it!)
This looks glorious! I must make this cake. Thank you for sharing the original recipe
Who the hell is thumbs downing this? Thanks, Glen! Great cheesecake recipe and video!
Maybe someone has lactose intolerance or an egg allergy.
@@normarossi8843 Anyone watching a video on something they're allergic to and then thumbing it down is a complete bonehead.
The Silver Fox of cooking! 🦊
This is the nicest Cheesecake I have ever had. Easy to make and delicious. It is better cold than warm and keeps really well in the refrigerator..
I am drooling for a taste of that cheese cake.
Thank you so much! I have been looking for the original recipe and was having a hard time finding it. All the recipes I have seen as you say are other peoples take on the recipe and some have in my opinion been overkill. This looks great, I can't wait to make it!
Oh, my! That came out looking amazing. Cheesecake with a hint of toasted marshmallow . . . Yes please!
One of the prettier ones I have seen. I really want to follow this one.
Oh, oh, oh. I watched this when it first got uploaded and I am watching this again. I wish I can eat this. I love cheesecake but I am also intolerant of dairy. If I make this, I will not stop eating until i finish the whole thing and although I'll be in pain (stomach cramps), I'll probably be smiling!
The only thing I'm missing is when Glen makes that happy dance!
That looks delicious! Thank you for sharing it. 👍🏼
Finally making this for my birthday tomorrow. It’s been in the oven for 22 minutes and isn’t close to being burnt yet!
I had a slice in Barcelona (so Catalonia, not Basque Country), of a morning. Last nights dessert was that morning’s breakfast, and it had dried considerably (not quite NYC cheesecake, but drier than fresh).
Hello. Lots of recipes suggest 400F or 430F for 1 hour. What do you make of this?
My oven would burn that to a crisp in such a high heat in 30 minutes.
Your temperature is super high...
I like your style. You rule!
It's Creme Bruelay with cheesecake. I use the same technique with baked chicken, cook till done, then burn the skin with the broiler. Tastes great, definitely going to try this cake!
Thank you chef xi
I used 500grams of Philadelphia and 250 of Ricotta. I also added the juice of 1 lemon. I know your instructions were to cook for 25 minutes but I did 40. It turned out insanely good. It was more burnt at the sides but the texture and taste was exceptional.
I had to check twice! I am surprised to not see at least a few drops of vanilla!
Not in the original recipe - which surprised me too. But it really doesn't need it.
My husband and I are enjoying your recipes and videos. Love seeing you and your lovely wife at the end of each recipe to taste and comment. Question: what do you do with all the food ? Do you have a family to share the cakes/treats with ? Will definitely try this cheese cake but will probably add some vanilla and lemon zest. I am learning so much from your channel (ex: parchment paper crumpled up in two layers for springform pan). Hope you and Julie are well.
that crust tho! landed on your video while hunting down how I should make mine, thanks for doing this.
I really like, Glen, that you go the extra step and research :)
Thanks to you I just found the original video (didn't know it existed, from the cook himself!) and sent it to my mum which doesn't speak English yet and she is much into cheesecakes :)
Thank you for another great video, this cake with home made cream cheese must be delicious!!
For me this is a cheesecake, first type I ever had back in the 70’s while working at a restaurant in Windsor Ont, they would serve it with freshly macerated fruit
I wish you had shared the link for the video with the chef making the original version at this restaurant in the Spanish language.
Ive been to beautiful san sebastien. Gorgeous. Going back
Far and away better than the Bon Appetit video on this same recipe. Molly’s awesome, but your explanation of things is more comprehensive, yet concise. Gonna try this with monk fruit sweetener, instead of sugar.
I tried to do it and it is an amazing cheesecake recipe! One small thing: Santiago Rivera comments on using a **damp** parchment paper. I don't know if it's relevant (or why), maybe it helps with humidity on the sides? Anyhow, kudos to Glen for the effort on researching it and giving credit to the author :) If you are interested in any detail or translation of the original spanish video I can help, but I think that this is the only detail that was not in your video AFAICT.
Hi, thank you for pointing that out, I read it as well in the comment in other video that the paper needs to be damp. So the recipe above is exactly in the video that Santiago Rivero make? Thank you..
How high is the baking plate thing?
My mother used to bake a cake like this when I was little. She told us that we weren't allowed in the house for the six hours that it was cooling/setting because it might deflate with only our walking movements. She managed to keep it fluffy some of the time. I still wonder if it was our movements that deflated it or a slight change in the recipe.
quite possible you could have caused it to deflate, but more likely she wanted some child free time :)
Anyone in Toronto who wants to try a really great version of this, there's a Spanish restaurant near Young and Queen called Lena. Pricey menu but everything is great including their turn on this item.
In the Simpson's (Hudson's Bay) building - we keep thinking about going in to try it out.
@@GlenAndFriendsCooking It's totally worth it! The piri piri octopus was our main course and it was spectacular. (also I recommend some port to go with the cheesecake)
Thank you for sharing the original recipe... I was thinking lemon would pair well with this too... I was looking for the video you mentioned with Chef Santiago Rivera, and I can't find it would you be able to share the link? Thanks!
Just made one. Cooling now!
I make bon appetits version of this recipe several times a year and for me it is easily the king of cheesecakes, I love it. I'll be lining the tin the way you do it in future though, looks much easier!
That looks really good, Stay classy
I made this cheesecake, I only used half the amount since a 1KG cake was far too much.
I also added vanilla and lime zest, while the vanilla was great the zest was just lost in it, I'd maybe try again with 4-5 limes worth of zest instead of the two I used.
Besides that, the cake was amazing!! so yummy and smooth, so much better than the dense and hard cheesecakes you can buy and it was so quick and easy to make even with a handheld mixer.
I had diced strawberries and blueberries mixed in a little sugar just draped over the slice on the plate and it was yum (forgot to add the passion fruit =( )
P.S : for 500g of cream cheese (half the amount) I used 260c fan forced for 25min total.
I made this for my Celiac-cursed friend (minus the flour) for her birthday last year. It is a phenomenal dessert!
im here cos i keep seeing ppl make this cake on tiktok but without proper instructions XD love watching you cook Glen!!
You should try Swedish cheescake (Ostkaka) very special taste, is supposed to be eaten with some sort of fruitcream or jam, preferably strawberry jam. Some do it with whipped cream, but I think it's to rich
Hi Glen! I made this yesterday and it was a hit. I just had a bit of a problem the middle part didn't harden enough it was liquidy I wonder what caused that?
Wonderful! 😋
We make it with one lemon yogurt (125 g), it adds a slight lemony taste that blends very well :)
Looks good🎉🎉
Wow! A very delicious cheesecake. I also make cheesecake. This recipe is the best! !! Thank you. With love from Japan :)
I did an 80 min bake, 1lb cream cheese, 1lb Mascarpone cheese, brightened with almond extract. The bottom caramelized faster than the top, but it had a coffee, chocolatey caramel like flavor.
I just made one. It's in the oven cooking as I type this. I lower the amount of sugar in almost all the recipes I try. In this one I took it down to 325 grams. Also added blueberries which i don't know if it ruin or get burnt in a bad way. Tried a different recipe last week. While it was delicious, it was too dense. I'll report back after I try it. Thanks for sharing!
But you didnt report back
In some recipes vanilla is added inside. Can make some difference in a positive way
The originating chef didn't use vanilla - and the resulting cake doesn't need it. But adding it as a flavour is a great idea, or even lemon.
Much like Chef John's video on this, it sounds amazing and easy. Plus you don't shame anyone for not having all the fancy machinery 😁
Big cheesecake fan so will definitely give this a try, perhaps with a bit of lemon zest in the sugar to give it some extra zing.
Is there anyway us Spanish speakers can get a link to the original recipe video 😁, it came out great btw Glen but a kilo of cream cheese 👀 I'd be to tempted to finish it on my own.
www.eitb.eus/es/television/programas/a-bocados/videos/detalle/5517316/video-la-receta-tarta-queso-restaurante-la-vina-al-descubierto/
@@GlenAndFriendsCooking Thanks Glen its pretty much the same recipe you just gave us. Oh, he crumbles and soaks the parchment paper in water 😁
Interesting about the soaking -
@@soundgarden01 hey thanks for the soak part. Will definitely try this out now! I've always been on the lookout for 'original' recipe, since there's a lot of version out there. Some with more flour, some with less.
I'm going to try this. A friend gave me a crustless cheesecake recipe some years ago, which was naturally gluten free, so that has become my go-to recipe. But this one could be done with just a tad of GF flour. Imma try this one very soon.
Gotta get one of those pans though.
Oooo, yes please.
Gonna try this this week. If I have a 9” springform pan, do you think I’d have to change the heat and time? It would be thicker...
Can I use processed cream cheese in making basque burnt cheese cake?
Could I make this recipe with reduced sugar? Or a substitution with orange or lemon to replace the sweetness?
Thank you for calling bullshit on all the cooks who claim to have researched and "developed" this recipe after their exotic trip to Spain. Jus watch BA's video to see exactly what Glen meant.
Bon Appétit posted a video on his cheesecake not long ago. It was really good.
The look in the ladie's face is so funny.
I used to try the same recipe with 800g cheese - 400g cream and 3 eggs, but will definitely give this try.
By the way, whats your take about adding vanilla into the recipe?
Cheers from Turkey
I’ve tried a few cream cheeses. Mascarpone has the best texture and flavour I find
If im gonna use a normal cream cheese, could i get the creamy texture when i slice it?
My Polish grandma had a great recipe for a very light, non-cookie-base cheesecake. If you want to give it a try, I'd love to share the recipe! Just let me know how to get in touch.
how can i change the baking time if i wanna use cupcake molders? thank you!!
could i use monk fruit sweetener in place of the sugar ??? by the way since i watched your vlogs on making vinegar i haven't been able to stop making it myself ... you guys are awesome !!!! i do make my own cream cheese but then again we do have a guernsey cow ...
I've never used Monkfruit sweetener - but if it acts the same as sugar in other baking, then yes.
@@GlenAndFriendsCooking thank-you !!!!
A cheesecake that isn't all fussy to bake? I'm in. I tried making a half recipe with a little lemon zest mixed in. It's cooling now, so fingers crossed it turns out.
Hey glenn the recipe that the original guy makes (in the link you posted below) he uses 500 ml of cream, he cooks it at 210° C for 40 minutes if that helps , and he soaks the paper first. Thank you for all the great content
I did reduce the cream - to work better with the style of cream cheese that most of us here (in Canada / USA) will be working with. The temperature is mysterious... I read a couple of interviews with him (and like many chefs) he contradicted his own instructions. But the temp / time ratio always seemed to be in lockstep.
Hey Glen, have you ever tried the recipe for Lindy’s cheesecake? I have made it several times and it is amazing!
It’s my favorite too! Would love to see your version Glen!!
what was censored out at the end and why for the making?
I suspect someone thought that homogenous meant something else and got triggered.
Does it taste salty?
I wonder if you could sub half of the cream cheese for pumpkin this holiday season?
Two comments.
1. Cheesecake looks great, personally I'd probably add a touch more flour and some lime juice or rind to the mixture, and maybe cook it at a slightly lower temp so it's a hair less gooey. But that's a personal thing that everyone should tweak to their own liking.
2. The stand mixer was sounding pretty rough. Like, I haven't heard your mixer sound like that since you started using that one. You may want to buy another to have on standby if that one does let the magic smoke out soon. It may just need some lubrication if you open it up and put some grease on gears and such though. Unless it normally sounds like that but the mic hasn't been picking it up all this time.
Hang on... there is a 'servicing' our broken stand mixers episode in the near future.
@@GlenAndFriendsCooking :D More than happy to wait and see a maintenance video. If you don't keep your tools well maintained, how can you expect to get good results every time, right?
It's actually very very similar to a Polish cheesecake.
I could see myself eating this with a little drizzle of blood orange syrup or sour cherry syrup on top.
Can I cut this recipe in half?
Yo glen! I feel like UA-cams been skimping with your videos in my subscribed feed!! No bueno. I've got a lot to catch up on.
Also holy moly. I wish I could taste this one.
Seeing your faces on the first bite sold it.
Love this video! Thank you for sharing this recipe! Is there a typo in the written recipe? A question though: Other “original” recipes say 500 ml of cream - not 200 ml. Is yours correct?
C Fong www.tastecooking.com/spains-burnt-cheesecake-breaks-all-the-rules-and-lord-its-good/ apparently this is from the original chef, and it seems to be the same quantities and timing as Glen’s...
Yes - I'm following the directions of the original chef, I found a video of him making the recipe at his restaurant. These are the same quantities and timing.
This cheesecake looks amazing, and I’m wondering if I used 1/2 commercial cream cheese and 1/2 mascarpone if I might get something similar? Thoughts?
It would probably be great
@glenandfriends my cheesecake isnt browning when its just jiggly. Keeping it longer and its going into overcooked but still not browing enough. Help
Just watched the Spanish video of the La Vina chef making the cheesecake. I couldn't make out what temperature he used, but I disctinctly heard "cuarenta minutos", which is 40 minutes. It's why he managed to get browning on the sides of the cheesecake too. Other recipes I've seen before go from between 40 mins to an hour at temps of around 220-250C, so yours probably came out somewhat underdone.
Watched it many times and even the cream I'm sure he said media litro.. (half liter)
I'm sure it is delicious as-is, but I'd love to try it with Amaretto cookies crumbled over the top.
US MEASUREMENTS
4 1/4 cups cream cheese
7 eggs
2 cups sugar
1 tbsp flour
1 tsp salt
7 ounces heavy cream
1 tsp vinella
I'm drooling. Is there anyway to cut down the recipe? I'd do it proportionally, but it's the 7 eggs... Can it be frozen either cooked or uncooked? And cooked in smaller springforms? There's just way too much of the cheesecake for us and I'd hate to miss trying it or wasting it.
You can easily cut it in half or quarter - the egg amount has a fair margin of error, so a half egg either way would be fine.
@@GlenAndFriendsCooking Thanks! I'll let you know how it goes. May try to freeze some, too.
I think this would be great with pomegranate molasses!
This looks incredible! Im sure it tasted even better. Glen have you ever tried making a Japanese cotton cheesecake? They are super light and fluffy too since they have a base of whipped egg whites
Interesting recipe. I will be trying this . Your not normal for a cheesecake texture comments got me laughing, not at you but me. I never refrigerate my cheesecakes. As soo as they are cool enough to hold there shape when you cut them, that's when we eat them. Everyone comments they prefer my cheesecake to others. It will be more like a custard, love it still warm.