Molly Makes Cheesecake | From the Test Kitchen | Bon Appétit
Join Molly Baz in the Bon Appétit Test Kitchen as she makes a burnished basque cheesecake. This cheesecake is the alter ego to the classic New York–style cheesecake with a press-in cookie crust. Inspired by a Basque version, this is the cheesecake that wants to get burnt, cracked, and cooked at high heat. Which also means this is the cheesecake that’s impossible to mess up.
Check out the recipe here: https://www.bonappetit.com/recipe/basque-burnt-cheesecake
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Bon Appétit is a highly opinionated food brand that wants everyone to love cooking and eating as much as we do. We believe in seasonal produce, properly salted pasta water, and developing recipes that anyone can make at home.
38件のコメント
Can I use aluminum foil instead of parchment paper?
But why butter the pan if using parchment paper?
Can I cut down to half
Has anyone done a 8 or 9 inch
Could I get the recipe
Will try this but plant-based so to avoid all the estrogen in dairy (family history of breast cancer).
What is the benefit of saying "As I said"?
You said it already. Why tell us you said it already? Redundant and boring.
Molly has one of those Valley Girl vocal fry voices that grate on the nerves. I can hardly stand to listen to her. The cheesecake looks good.
I miss this era
I have tried and it’s freaking delicious but i was still shocked by the amount of cheese 🤣🤣
my batter was much more liquid than in the video, hope it comes out well. i followed everything perfectly but ill see
how much would a cake like this cost???
Wet and fold the baking sheets before using them and it becomes much easier to put them in the recipient, also dont need to butter it.
Can i use stevia instead of sugar
Recipe?
How many eggs?
Is love for you guys to not swear because I would love to watch this with littles
can we skip the flour asks this person with celiac… do you really need it… I see gf recipes out there..will have to check them out I guess
Why butter the pan when you're lining it with parchment?
Looks really great🎉🎉
Do you think it would be ok to cut it in half for a smaller one or can I make 2 – 6” instead of 1 – 10” cheesecake? What would the cooking time look like do you think? 30-40 minutes instead of 60? Should I judge it by the jiggle? LOL😊
How long does this stay in the fridge?
what is the temp of center when taken out?
Molly and Andy are both "sufficiently burnt"
Could you use the same measurements/recipe but loaf pans instead?
I followed this step by step and my mixture came out like water thin?
It’s a great keto dessert with a few minor tweaks. And a main course for me because I use no sugar making it a kind of soufflé
Why butter on the springform if you cook completely in the parchment? Genuine question
She looks like someone who says “I love that for you” in every conversation she has.
Curiosity surrounding why she buttered the pan if she was going to use parchment paper?!
Very rich! It is not for everyone!😂😂❤❤❤
You didn't invent the recipe lady.
She is adorable,……. plus a great recipe for Basque cheesecake…. Thank you.
The recipe?
What can you replace the flour with to make it gluten free?
i miss this era of bon app :')
It's basque cheesecake 🤦
I make this every year, it is my go to favorite. I wonder if it's possible to make these in mini muffan containers.
Anyone notices that 1 1/2 cups of sugar looked like way way more than that ?
Lol people having two bites, I would swallow two slice of that cake.