How to Make Easiest-Ever Basque Cheesecake
Who says cheesecake needs to be fussy? This version has just five ingredients, an easy method, and a sweet backstory.
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22件のコメント
This is in the oven, right now, and I have a GD mess. If you make this, there isn't a water bath but the amounts given, overflowed pan and it's going to take me days to clean off the burnt cheese curd from my RV oven.
You have been warned. Yes, I used a sheet pan under my 9" spring form pan. Stuff spilled over. Huge mess.
Ignore the temp. Supposedly temp of 155 yeah forget that isn't brown, at all. Going on 1 hour and a half with little browning and lots of overflow in my oven including burning batter without browning on cheesecake!
Love it ❤
I made it. IT IS DELICIOUS AND SO EASY
Ohhh mannnn .. I have to make this !! Cream cheese rocks ! Beautiful texture wow
2:45, they don't use Philadelphia American crap at LaViña… you can make cream cheese with milk and lemon juice look it up, much better anyways.
You left out the manchego cheese about a cup, also instead of 7 eggs I use 5 eggs plus two yolks.
So good!
And the good/traditional Basque sheep's cheese???
Nice, but the recipe is behind a paywall.
You are stup.d!!! Basque cheescake is easy to make not just this one
i have a great food processor but it is not a 14 cup….. so this is for those with that.
This is Basque Cheesecake in the same way that the Eiffel Tower is in Vegas
It's like she knew what she was doing! I'm making one tomorrow but I'm adding some Manchego cheese that I saw a young man make in another video. He also added just two egg yolks in addition to the five whole eggs. And, he cooks it at 30-40 minutes at 475. I can't decide which temperature I should follow. I think because I have a smaller oven that maybe I should do it at 425. Wish me luck.
What a torture, watching this felt like being in my depressed history professor lecture.
I made one yesterday and served it with raspberry coulis. 28.12.24. 🤩
this is great loved this creamy cake
I did add four to five pounds after this episode.!😊
Thank you for emphasizing the correct temperature, 155 F! Use 4-8oz. blocks of cream cheese and one 4oz. block of Goat Cheese for the 36oz. total. Very authentic to the Basque region to have a funky goat's milk or sheep's milk cheese along with the cream cheese!
Just made this and it is by far the best dessert ever! Though I do have a Cuisinart 14 cup food processor, I used my immersion blender instead and it worked out fantastic. Incredible work, a stellar recipe
I just made a very reduced version, a quarter of the recipe with an 8 oz pkg of cream cheese. I have little four inch springform pans (so cute!) and it made two of them. Since so small, baked at 400 and it didn't "burn", but still delicious.
What is the acceptable temperature range of the cake once it's out of the oven?
Sous-titre en français: "sept gros œufs tout juste sortie du réfrigérateur et mis dans l'eau tiède pour les refroidir". Bizarre!