"That's what she said"....I dying over here!! Buddy how do you do such a funny COOKING video is beyond me. U are the Master! Liked! Shared! Keep it up, cheers!
I made this and I’m definitely a fan of the flavor and texture. The second time around I made it with a pecan crust vs the almond flour which yielded a crunchier and richer final product. I also did 4 whole eggs and plus one yolk for a firmer cheesecake. Tip for a super creamy filling is to sift all of your dry ingredients prior to mixing. Once the filling is mixed sift (or strain) the entire mixture to make sure there are no lumps. Our cheesecake was like silk! Yum! Thanks for another great video!
I'm so glad Steve from Serious Keto introduced me to you! I use most of the methods you use for my cheesecake, and was happy to see some of my own fails. Also learned a couple new things I will subscribe today😊
Black Tie Kitchen mostly with classic and then l add toppings like berry arrangements, chocolate glaze or home made LowCarb fruit jam that is artistically spread across so that it looks like l know what l’m doing 😉
@12:34 - When you said “since this is a low carb channel bread and bread knives aren’t allowed” I was thrilled because when I started Keto I threw away all of my bread knives 🔪🍞😉 😂😂😂😂😂 @Black Tie Kitchen - I’m in love with this channel! Subscribed😁 looking forward to learning more as I laugh through your hilarious content!
Just started watching your videos. I'm now watching as much for the humorous content as for the recipes. In fact, I find I sometimes forget what the recipe is because I get carried away with the story. "Nutritious yellow pre-chickens". I lost it!! 😂😂
Oh my goodness! I'm so glad I found your channel! Funny, witty, entertaining, and great recipes. 😋 Grateful you show how the mistakes look too! Thanks Dennis for all your effort!
Love the first person, second person and even the third person narrative (captions)! These hilarious videos and content have me addicted to this channel. Dennis?!!
Just made a keto cheesecake the other day. I used a hand mixer and a springform pan. Way easier, my ingredients blended well and the cheesecake released from the pan easily. Going to try this recipe next time.
The cheesecake was gorgeous. Thank you 🌟💙🙋🏻♀️I will keep this recipe. I did put a little drop of skinny caramel on it.I am slowly working my way through your recipes 👍🏻👏🙋🏻♀️🇬🇧
Considering that an ordinary can of Coke can have over 10 tsp of sugar, I think one cherry and some juice on top is perfectly acceptable on this cheesecake. Blueberries, in season, would be fine too.
I'm fascinated with the way how you serve it! Thank you for clear recipe, it's amazing! (for me it's too sweety, next time I'd add at least twice less sweetener, but it's a matter of taste). Look forward to prepare your pizza)
Ahh, dry wit is so hard to find, and under appreciated. Thank you universe (or UA-cam algorithm) for making sure I found this. As I am far too lazy to actually make this complicated cheesecake, alas I will not be able to judge it, but will continue to watch the videos because they are hilarious.
I am wondering if and when you are going to have your own show on mainstream TV. You are so much more entertaining than any Chef I've watched. I love your mistakes as well, and at some point you always have me laughing to the point of tears! I think you would have a hit on your hands....uh oh, changed my mind, I don't have cable and would miss the heck out of you! :)
Totally enjoyed....I passed it on....it’s nice to have personality in doing a recipe....hooked.....God’s Blessings on your channel....just found it out today.
What a lucky find I just had! Great work. Well shot and very entertaining and healthy? Seems impossible of a combo. Brav effing ohh good man. Keep it up and my pleasure to sub!
All three of the recipes I've tried so far are hits. French Toast, Strawberry milkshake and chili. Not sure when I'll get around to this one but it looks good.
Im glad to have you! I tried making macarons about a two years ago and it was a total disaster lol. It's on my list to revisit, but I need some good juju to keep me sane as I embark on that journey 👌
It's an odd sweetener. I usually use allulose for most everything now unless I just need a little and it's something cold - then erythtritol is my go-to
I stopped using a mixer years ago to make cheese cake, try a blender next time. It works wonders and you don't have to have everything at room temperature, no lumps or bumps 😉 Loving your channel!! 💕
"Once the cream cheese is smooth like a criminal" LOL and then checking the temperature like taking the temperature of a horse!!! AND THEN LICKING YOUR FINGER!!! I was dying on the floor!
Hello, my friend. You have me riveted. I prefer allulose as well. Erythritol has that after taste I just am not a fan of. Another brilliant show. Thank you.
@@BlackTieKitchen What are your thoughts on monk fruit? I know there are health benefits to it. I don't buy online and it is difficult to locate it locally. Actually, I've come up with a big zero. I haven't made it to Sprouts or Trader Joes to see if they have any. And that chicken....
Instead of plastic wrap have you ever tried Press n Seal made by Glad? I find this wrap to be much more user friendly and a lot more versatile Has a great seal! Its just a thought.
Bwaaahahahahahahaha! Dennis, you're the best! Entertaining and informative. I dig your sense of humor and your recipes. The chocolate crust is a great idea.
Just found you thru Serious Keto. Loved the collaboration.😍 Great video and now I want cheesecake! I'm curious about all the references to ants in the comments, and the ones in the video. 🐜
Black Tie Kitchen its ok! I'm in a small niche, so I'm not expecting to take off or anything. Trying to stay consistent with a few vids a week but that leads to a lot of reading to do!
My success with springform pans is very limited. half the time they're leaky - require too much stuff to make sure they dont fall apart, etc. That - and I wanted to show that it's doable without a springform as well!
Wow this is complicated....but I totally enjoyed watching you do this cheesecake 😋 and the narration is GREAT 👍and Hilarious! So enjoyable...if I were to attempt this recipe, I feel fully confident your instruction will make it possible because i will know what boo boo's NOT to make! You are super entertaining 👏😄 !!! New sub here!!!
Thanks Arlene! Cheesecake is one of those recipes that's a decent amount of work. Likely why the basque cheesecake has become so popular - set it, forget it, and let it crack and get ugly lol
What do you think of using greek yogurt as a sub for sour cream? I make my own and it's just convenient to not have so many tubs of something in the fridge
I’m gathering my ingredients and making notes with hopes of doing this today. It’s a different method from I’ve done in the past. So, to clarify, please, after the first hour and letting the steam out, bake it for an additional hour? I guess I can understand since the oven is only set at 250F. I just want to make sure, please. Thank you in advance!
"That's what she said"....I dying over here!! Buddy how do you do such a funny COOKING video is beyond me. U are the Master! Liked! Shared! Keep it up, cheers!
Thanks! I try!
@@BlackTieKitchen That's what she said ;)
That slayed me too! Looks delish.
This was so entertaining to watch. I loved how everything wasn't perfect but instead you included the mistakes, too funny!
Thanks! Mistakes are part of cooking 😄
I made this and I’m definitely a fan of the flavor and texture. The second time around I made it with a pecan crust vs the almond flour which yielded a crunchier and richer final product. I also did 4 whole eggs and plus one yolk for a firmer cheesecake. Tip for a super creamy filling is to sift all of your dry ingredients prior to mixing. Once the filling is mixed sift (or strain) the entire mixture to make sure there are no lumps. Our cheesecake was like silk! Yum! Thanks for another great video!
That sounds really good 🤤
Omg, I just found this channel and I'm loving it.
Yay!
I'm so glad Steve from Serious Keto introduced me to you! I use most of the methods you use for my cheesecake, and was happy to see some of my own fails. Also learned a couple new things I will subscribe today😊
Yay!
@@BlackTieKitchen 😎
OMG it is the bomb!
I’m making 3-4 low carb cheesecake a week... lathe pain is real! And you sir are incredibly witty!
Thats a lot of cheesecake! Any varieties? (E.g. chocolate, peanut butter, etc)
Black Tie Kitchen mostly with classic and then l add toppings like berry arrangements, chocolate glaze or home made LowCarb fruit jam that is artistically spread across so that it looks like l know what l’m doing 😉
Haha.... 🤫 Thats what we all do
@12:34 - When you said “since this is a low carb channel bread and bread knives aren’t allowed” I was thrilled because when I started Keto I threw away all of my bread knives 🔪🍞😉 😂😂😂😂😂
@Black Tie Kitchen - I’m in love with this channel! Subscribed😁 looking forward to learning more as I laugh through your hilarious content!
Haha it's true! Glad you enjoy my content and Im glad to have you here! 😄
@@BlackTieKitchen - awe…thank you🥰
From now on i shall refer to eggs as "nutritious yellow prechickens" only 😂
😂😂👍 youre welcome 😁
Just started watching your videos. I'm now watching as much for the humorous content as for the recipes. In fact, I find I sometimes forget what the recipe is because I get carried away with the story.
"Nutritious yellow pre-chickens". I lost it!! 😂😂
Yes! That's part of my goal now is to have viewers ingest the recipe without even knowing they did!
I find I sometimes forget because...ants.
Oh my goodness! I'm so glad I found your channel! Funny, witty, entertaining, and great recipes. 😋 Grateful you show how the mistakes look too! Thanks Dennis for all your effort!
Thanks Lisa!
Butter - nature's glue. And the running with scissors. drizzles the cherry blood. love this
Thanks! 😄
I love making cheesecake crust with half almond flour and half walnut flour.... gaaaaame changer ! 👊🏽🙌🏽
Hmm 🤔 that sounds really good
what the hell his videos are amazing, how is he not famous yet??
😂😂😂 thanks for the support 😄
@@BlackTieKitchen I'm finishing my first week on a keto diet, I'm the one who should be thanking you for your support lol thanks for the reply
The first week or two are the hardest. Once you get over the hump, your tastes and cravings will change and dissipate
By far the most entertaining tutorial ever.
Thanks!
Love the first person, second person and even the third person narrative (captions)! These hilarious videos and content have me addicted to this channel. Dennis?!!
Haha thanks! I try to make it interesting 😁
Black Tie Kitchen do you do all the voiceovers and editing too?! I would love if you cooked for me, fails and all 😋
I do everything, but 🤫🤫🤫
Keto cheesecake...and here is where I started to fall in love with him lol.
9 1/2” (that’s what she said) quality over quantity Honey 😘
=)
Just made a keto cheesecake the other day. I used a hand mixer and a springform pan. Way easier, my ingredients blended well and the cheesecake released from the pan easily. Going to try this recipe next time.
I just find that springform pans always screw things up for me lol
This guy is halarious!!!!
I love it!!
Thanks!!
THANK YOU for expanding our Keto life
Just discovered your channel and loving both the quality of what you share and your personality!!
Thanks!
*The cheesecake was gorgeous. Thank you* 🤩
thank you for all your tips, truly love all the humor in your videos!
Thanks 😁 glad you find it humorous!
The cheesecake was gorgeous. Thank you 🌟💙🙋🏻♀️I will keep this recipe. I did put a little drop of skinny caramel on it.I am slowly working my way through your recipes 👍🏻👏🙋🏻♀️🇬🇧
Awesome! Glad you enjoyed it!
Thanks!
Lol!!! I love this guy!!! Has a great sense of humor!
Thanks 😄
Considering that an ordinary can of Coke can have over 10 tsp of sugar, I think one cherry and some juice on top is perfectly acceptable on this cheesecake. Blueberries, in season, would be fine too.
Strawberries would also be 👍
This channel is absolutely genius!
Thanks!
please with sugar substitute on top! could you make keto panettone and Choux pastry dough!! love your videos!
Those will be difficult!
I'm fascinated with the way how you serve it! Thank you for clear recipe, it's amazing! (for me it's too sweety, next time I'd add at least twice less sweetener, but it's a matter of taste). Look forward to prepare your pizza)
Ahh, dry wit is so hard to find, and under appreciated. Thank you universe (or UA-cam algorithm) for making sure I found this. As I am far too lazy to actually make this complicated cheesecake, alas I will not be able to judge it, but will continue to watch the videos because they are hilarious.
Thanks Steph 😄
I am wondering if and when you are going to have your own show on mainstream TV. You are so much more entertaining than any Chef I've watched. I love your mistakes as well, and at some point you always have me laughing to the point of tears! I think you would have a hit on your hands....uh oh, changed my mind, I don't have cable and would miss the heck out of you! :)
Haha I dont have an antenna/cable either so I wouldnt be able to watch my own show 😂
Do people even watch tv anymore? Its overrated and mostly bs, we quit in 2006, haven't missed it 👍
This lol. Between Netflix and UA-cam, there's a lot of really great stuff to watch!
As always the best of the best. Everything here is gold. I must try this asap.
It's reaaaaally good. Even my grandfather liked it lol
“9.5inches”
“That what she said”
😂😂😂
😉😂
I literally laughed out loud on that one! 😂
More than enough......for a pan. LOL🤣🤣🤣🤣
Yeah, after he said "ten inches"
He said, she said 🤷♂️
Just found you, great job. Also a good tip is to use 4 lb fishing line to cut your cheese cake works wonderful
Dental floss works well too! Its like cutting cheese 😂
Your videos never fail to make me laugh...priceless narration
Yay! 😊
That's what you call a labor of love! Too much work for me, but I shall live vicariously through you and enjoy your efforts from afar. ;-)
Thankd Jeannie!
Totally enjoyed....I passed it on....it’s nice to have personality in doing a recipe....hooked.....God’s Blessings on your channel....just found it out today.
Thanks Bonita!
Wake and bake..a favorite pastime of mine.☺️
What a lucky find I just had! Great work. Well shot and very entertaining and healthy? Seems impossible of a combo. Brav effing ohh good man. Keep it up and my pleasure to sub!
Thanks! 😄
How do you not crack up doing this...so great!
Sometimes I do 😂
This is pure art. Magnificent.
Thanks!
This is so joyful. Love how you cook
Thanks!
oi como vai voce,,sou do brazil,,e quero te agradecer pela receita que voce compartilhou conosco,,,
👍😄
I'll never im my life make this but darn that looks good!
It IS a bit of work. Baked cheesecake is like that, unfortunately
Delicious recipe! I used a hand mixer instead of a stand mixer and it worked great.
Awesome!!!
You have saved me. Thank you for this channel.
Thanks for watching!
Nice homage with the tip cards and music.
Totally delish cheesecake...and so comical yet posh ;) love it
Thanks!
Enjoying your style
Keep it coming!
Thanks!
"Because
the next day,
it's time to wake
and bake"
😂
Love the eyebrow dance❣I learned how to raise each individually when I was a kid. Lol My mom used to raise one when I was in trouble.
Haha thanks! I have to give credit to The Rock for inspiring it!
All three of the recipes I've tried so far are hits. French Toast, Strawberry milkshake and chili. Not sure when I'll get around to this one but it looks good.
It requires a bit of effort like any other cheesecake. It's really good though and I think it's a great starting point for a keto key lime pie!
@@BlackTieKitchen nice
Great channel, funny and creative while keto! Can't beat that. Now I need to go find your favorite pizza keto crust video. Sub'd. Cheers!
Awesome! Thanks!
Look for 2.0! Damn good pizza dough.
Link: ua-cam.com/video/iNlgX2EJeJo/v-deo.html
I adore 🥰 the commentary.
Thanks!
Man, I'm really glad I found this channel.
It's fun to watch 😁
You cook good stuff and mix amazing cocktails!
Btw have you ever tried keto macarons? 😉
Im glad to have you!
I tried making macarons about a two years ago and it was a total disaster lol. It's on my list to revisit, but I need some good juju to keep me sane as I embark on that journey 👌
great job, thank you for the info about erythritol criticizing after it cools. I was banging my head trying to figure It out.
It's an odd sweetener. I usually use allulose for most everything now unless I just need a little and it's something cold - then erythtritol is my go-to
Oh this looks amazing
I stopped using a mixer years ago to make cheese cake, try a blender next time. It works wonders and you don't have to have everything at room temperature, no lumps or bumps 😉 Loving your channel!! 💕
Will definitely have to try this - thats the worst part about making cheesecake!
Fabulous...yet ravishing
"Once the cream cheese is smooth like a criminal" LOL and then checking the temperature like taking the temperature of a horse!!! AND THEN LICKING YOUR FINGER!!! I was dying on the floor!
Haha glad I could make you laugh 😂
Thank you for including your failures. It gives me a lot of encouragement.
Cheesecake is ripe with all sorts of little errors that lead to catastrophic results
Wooow! I just watching your video and my mouth watering 🤤🤤 thank you for sharing
Thanks for watching! Just have to let me know what you think when you try the recipe 😁
@@BlackTieKitchen sure i will!
very enjoyable videos please keep making lots more
Ill try my best!
Hilarious, informative Oxford Comma and entertaining.
Haha thanks
Thank you entertaining,informative, binging
That I can do all of the above!
Love the narration
Thanks Hallan!
Ok, Ima use a few of these AMAAAZZZIIINNNGGGGGG and Delicious looking recipes! I will make sure to give U a shoutout! Lol! Thanks for these bro!!!
No problem - let me know how they turn out
How have I come to a beautiful place like this? And WHY AM I STILL WATCHING THIS?!!
Why? Because I try to make it entertaining 🤷♂️ Lol...
Hello, my friend. You have me riveted. I prefer allulose as well. Erythritol has that after taste I just am not a fan of. Another brilliant show. Thank you.
Thanks! And yeah, allulose is now my go to
@@BlackTieKitchen What are your thoughts on monk fruit? I know there are health benefits to it. I don't buy online and it is difficult to locate it locally. Actually, I've come up with a big zero. I haven't made it to Sprouts or Trader Joes to see if they have any. And that chicken....
I havent tried 100% monk fruit yet - I know its supposed to be good and a great substitute for real sugar, but it's also really expensive :/
@@BlackTieKitchen *sad face* yeah.
I know I'm late but, what a gem!
Thanks 😀
Instead of plastic wrap have you ever tried Press n Seal made by Glad? I find this wrap to be much more user friendly and a lot more versatile Has a great seal! Its just a thought.
I have, but i find it only works partially for what I need - and it's expensive
Bwaaahahahahahahaha! Dennis, you're the best! Entertaining and informative. I dig your sense of humor and your recipes. The chocolate crust is a great idea.
Thanks Adrien! 😄
Excellent recipe!!! And funny as shit!! I lol'd soooo many times!
You are a master, I loved ever min of the video, keep it up
Thanks Maher!
Hahaha "no tocar" you're so funny!! 🤣🤣 I love you're recipes. Me encantan tus videos 😊
Muchas gracias! Yo a querido hacerlos en español tambien, pero aun no lo a hecho 🤦♂️
@@BlackTieKitchen WOW that is a great idea!!! You should do it!!! If you need some help!!! 🙋♀️
@@BlackTieKitchen Wow you even speak Spanish, muy bien amigo
@@presley7852 Yah. He's Cuban. :)
Cubano-Americano!
Just found you thru Serious Keto. Loved the collaboration.😍
Great video and now I want cheesecake! I'm curious about all the references to ants in the comments, and the ones in the video. 🐜
Just have to clean.... Otherwise... Ants 😂
Damn fine video! Bravo!
Thanks! 😁 How's your channel doing?
Black Tie Kitchen its ok! I'm in a small niche, so I'm not expecting to take off or anything. Trying to stay consistent with a few vids a week but that leads to a lot of reading to do!
Haha yeah. All that research :/
gorgeous. nice cheese cake, too.
Thanks Liz!
Very nice
A springform would be very helpful 😆
My success with springform pans is very limited. half the time they're leaky - require too much stuff to make sure they dont fall apart, etc. That - and I wanted to show that it's doable without a springform as well!
@@BlackTieKitchen well, your cheese cake came out beautifully whether springform or not👏 I will try your method
"... Once the cream cheese is smooth like a criminal" 🤣🤣🤣
You've been hit by, you've struck by...
@@BlackTieKitchen 🤣
Wow this is complicated....but I totally enjoyed watching you do this cheesecake 😋 and the narration is GREAT 👍and Hilarious! So enjoyable...if I were to attempt this recipe, I feel fully confident your instruction will make it possible because i will know what boo boo's NOT to make! You are super entertaining 👏😄 !!! New sub here!!!
Thanks Arlene! Cheesecake is one of those recipes that's a decent amount of work. Likely why the basque cheesecake has become so popular - set it, forget it, and let it crack and get ugly lol
Looks awesome. Thanks!!
Thanks for watching!
After you open the oven door for one minute do you turn the oven off?
Yes. Turn the oven off, open the door for a minute, then close it. The residual heat will continue cooking the cheesecake!
That’s what she said. Why are men so concerned with their size? It’s not the size it’s what you can do with it.
Great video! Thanks!
😂😂 thanks
"yoga flame" 🔥🔥🔥
🤫😉
Looks lush. Prolly won't make it though cos, patients an all that! But might, cos I ❤ cheesecake! Sigh.
Yeah, it definitely takes time. This is where the burnt basque cheesecake... Takes the cake 😂
Brilliant
Merci!
Nice job
Excellent
Merci!
Just finding you, i'm loving it. It is my head canon that Fat Mike is making deals with alien ants
Mehbeh
Awesome channel! Monday, I start back full keto, no cheating! Would love to make this but honestly, it's too involved for me.
Cheesecake is so simple, yet complex 😂
Best line EVER SPOKEN- 9.5 Inches that's what she said!
😂😂
Allulose isnt approved for use (and therefore not available) in Australia and, i think, UK (and possibly Europe)
Dang, that sucks =( Do you guys have bochasweet available?
@@BlackTieKitchen i just looked it up. I can mail order/import it: A$52 for a one pound bag plus A$25 postage 😱
Wow. Im curious why it isnt approved in AU 🤔
@@BlackTieKitchen possibly cuz nobody's offered up the megabucks necessary to go jump through the application/approval process process
Yeah, seems like it :( hopefully sooner than later someone will. The big brands are jumping on board (such as Splenda)
Been waiting for this since I saw the post on instagram. 😂
🤗 😁
What do you think of using greek yogurt as a sub for sour cream? I make my own and it's just convenient to not have so many tubs of something in the fridge
It should work well!
"Firebox" had me f'ing dying lmaoooooo
😂
The 1 dislike is from Chicken.
Haha 😂🤷♂️
- once the cream cheese is smooth like a criminal . Omgggg lmao 🤣🤣🤣🤣
Question is: do you think of Michael Jackson or Alien Ant Farm? 😂
@@BlackTieKitchen 😂 Alien Ant farm would fit better!
Haha
I wanna make it... 🙏🏼
Let me know how it turns out!
I’m gathering my ingredients and making notes with hopes of doing this today. It’s a different method from I’ve done in the past. So, to clarify, please, after the first hour and letting the steam out, bake it for an additional hour? I guess I can understand since the oven is only set at 250F. I just want to make sure, please. Thank you in advance!
You just turn the oven off for the second hour! Im updating the recipe on the site - it's just to get the cheesecake to cool!
@@BlackTieKitchen , Thank you! Looking forward to making it tomorrow! 🙏⭐️