The Easiest Way To Make Cheesecake (Basque Style)

so one of the best cheese cakes in the world is super easy to make but it has a secret and the secret is burning it yeah [Music] we're making cheesecake but not just any cheesecake this is like the easiest cheesecake that you'll ever make in your life it actually comes from a Basque restaurant by the name of Lavinia I believe they cook it so deeply dark that it's basically burnt you know lots of cheese keeps you wait for it to set in the fridge overnight and blah blah blah this thing you literally like whip together you put it in the pan and you put in the oven until it's burnt anyone can make this cheesecake flawlessly so with that said let's make this shall we okay so first things first you're gonna need to butter up a good old-fashioned cake pan so you set 9-inch one here but ten inch might actually be better this was a little bit small so get the parchment-like Lavinia literally just gonna press it and just crumple it in there and adhere it to the sides press it really nicely and hard you want to make sure this sort of molds the inside of that and then do that again but the opposite direction you want a perimeter of two inches of overhang all the way around this bad boy now you can get your stand mixer with the paddle attachment which is what I use but you can absolutely use a whisk if you like just gonna need a little extra elbow grease also that term sounds mad gross tears sitting because you're gonna add one and a half grams or wait no that's not right one and a half pounds or 678 grams of cream cheese I don't like to cut it up and toss it in there just makes it easier to mix and half a pound or 226 grams of mascarpone now start mixing that on medium low speed once it begins to smooth out a little bit you're gonna add one and a half cups or 320 grams of granulated sugar gradually so just put in you know like a little little splash or time a little splash of time just keep mixing once you've added almost all of it you can increase the speed a little bit like towards medium it looks like I've already done that but yeah and then you're just gonna keep mixing that and scraping down the sides intermittently until it's nice and smooth like a like a fine suede increase your speed to medium and you're gonna add six whole eggs one at a time sort of allowing the mixer to kind of incorporate everything in between each egg then once you've added all that then you're gonna add an additional egg yolk continue mixing what's all that's nicely incorporated in no particular order you're gonna add 3/4 of a teaspoon or four grams of fine sea salt one in three-quarters of a cup or 415 milliliters of heavy cream also don't forget to scrape down the sides again because there's probably some stuff stuck on the walls one and a half teaspoons or 8 grams of vanilla extract and two teaspoons or nine grams of orange blossom water now that's optional but it's a huge flavor addition I got it at my local grocery store so it couldn't be too hard to find so just keep mixing that until all that's nice and smooth it's okay if there's some a couple of tiny lumps in there but you wanted to be relatively smooth if it's not you can always give it a quick whisk once that's done you're going to sift in a quarter cup plus 2 tablespoons are 52 grams of all-purpose flour I really recommend sifting on this part I don't usually do that because I don't actually care about that but this it really makes a big difference and just mix that again on medium speed until everything is nice and incorporated pick that brother off the stand mixer I don't know why I'm talking like that and then pour your cheesecake batter directly into your parchment paper lined cake pan this is gonna poof up real big then place it on a baking sheet and place into a preheated oven set to 400 degrees Fahrenheit or 205 degrees Celsius for about an hour more specifically you want to bake this until it's a deep dark brown like dark dark brown don't be scared because the whole point is this supposed to be slightly burnt a lot of new flavors come out of em it's nutty it's a little bit of like a sourness to it it's just got so many new flavor notes to it almost like a brown butter I just pull that bad boy out of the oven he's nice and poufy it'll be super jiggly which is totally okay it's quite wet in the middle now just let it cool at room temperature while still in the cake pan don't unlock your cake pan yet what's this cool for a few minutes and it's fallen all the way down you can then take your cake pan mold off and then let it cool the rest of the way all the way to room temperature before peeling the parchment paper off this is meant to be eaten at room temperature there's no need to set it in the fridge it's ready to go right now if you do end up needing to stored in the fridge then just make sure it sits up for an hour or two before serving because again you want it room temp and that's it this is something that should be eaten by itself you don't need to add anything to it no whipped cream no nothing just eat it by itself and enjoy the flavor let me show you what I mean this is six inches taken off I was careless when I did this and this is the best slow oh this goes great with a nice glass of whiskey or you know whatever your drink of choice basket cheese cake nice glass of scotch very soon rose so you do it it's like super custardy and then you wash it down just a little sip arguably one of the best combos it is 10:30 in the morning right now merge designs came in by the way I'm not gonna show you the designs but I'd like to show you the aprons that are in question um so here's the black one this is my least favorite it doesn't double wrap right and it's not just me being fat okay I hate that and this it's nice it doubles wraps beautifully no pockets anywhere to be found so great but no probably gonna do black this is the the straps button it's like one too little side pockets you got a frock it booby frock it it's a cleavage rocket that's what it is anyway I think we found our apron it's Sunday okay but you wanna know what else drinks whiskey at 10:00 in the morning for you to be rolled alright guys and that is it so we made Basque cheese cake as I said merges act is legit about to happen every single design was 100% predicated off the beatings that you guys sent to me and the ideas you guys sent to me and it's a hundred percent for you not for me and and I just I hope that everybody loves it I'm super stoked about it so with all that said if you enjoyed this video where you learn something leave a like subscribe and I will see you next time [Music]

Channel: Joshua Weissman

Views: 1,865,208

Keywords: cheesecake, how to make cheesecake, cheesecake recipe, easy cheesecake recipe, homemade cheesecake, basque cheesecake, fast cheesecake, the best cheesecake, joshua weissman, youtube recipes, youtube cooking series, cheese cake recipe with cream cheese, sat bawl pro, josh weissman, dessert recipes, basque cheesecake recipe, easy cheesecake recipes, burnt cheesecake, basque style cheesecake, basque style, cheese, cake, desserts

Id: BPHd_-ATQn0

Length: 6min 7sec (367 seconds)

Published: Wed Feb 05 2020