This looks aggressively delicious

One tip I would add while making cheesecake it’s best practice to stop and scrape the sides of the bowl 2 times when adding the eggs and one time when adding the cream, this just makes sure that the mixture stuck on the sides gets fully incorporated with the new ingredients and the batter is extra smooth

The one you had in the morning was made yesterday. That's why it was denser and drier.

@AdamWitt

Ай бұрын

exactly.

I'm Basque. Thank you for bringing my family's history to life through food. ❤

@AdamWitt

Ай бұрын

My pleasure, your part of the world is gorgeous.

@PaulyJaureguy

Ай бұрын

@AdamWitt Would love to see a Basque lamb chop or lamb stew recipe from you some day. Keep doing what you're doing!

@Lure_01

Ай бұрын

​@@PaulyJaureguy biskotxa would be great too, my personal favourite dessert!

Love it, definitely gonna try! Thanks for this recipe!!

Looks so good bro

@AdamWitt

Ай бұрын

Thx homie

looks amazing, gonna make this sometime soon

This looks so good! I will definitely give it a go

Really like the learning videos. Keep it up

I've been making Burnt Basque Cheesecake for a few years now. I use my own homemade Ricotta cheese instead of cream cheese. It's really delicious!

@jessicakruger7

22 күн бұрын

That's a great tip. Can you share your ricotta recipe please 🙏

@johnscanlan9335

22 күн бұрын

@@jessicakruger7 It's actually very easy to make. I got the recipe here on KZread. Let me see if I can attach the link for you

@johnscanlan9335

22 күн бұрын

@@jessicakruger7 kzread.info/dash/bejne/i5iG0c1pf5DUgbQ.htmlsi=bYVyUP34mqfiNkV7

@johnscanlan9335

22 күн бұрын

kzread.info/dash/bejne/i5iG0c1pf5DUgbQ.htmlsi=bYVyUP34mqfiNkV7

@jessicakruger7

22 күн бұрын

​@johnscanlan9335 thanks so much 😊

Dude ! That’s the cheesecake I’ve been dreaming of , thank you sooo much for the tutorial, I will make this 😋

I've wanted to make one of these for like a year. Good tips in this one!

can't wait to try!

Top flight to the max! Most appreciated!!

Been there and got hooked myself. Amazing to think I can make something similar at home! Definitely the best dessert I’ve ever had!

Looks amazing!!!

Oh wow that looks magnificent 😍😍

Great recipe. Some of the more touristy restaurants out in San Sebastian serve cheesecakes that are a bit too eggy and the texture is almost scrambled, presumably from overcooking - make sure you go to a proper bakery to get the good stuff! Your method definitely seems like the right way to nail the texture.

nice recipe bro, definitely i will try this ''version" , i use to eat basque cheesecake with a spoon of good honey on top and a sprinkle of cinnamon, its awesome, you should try this!

Looks soooooooooo good. Subscribed.

Interesting about the PX sherry addition as well as the sheep's cheese - I must try that, and the variation in texture, I don't think I've had it quite that creamy before.

@mrxman581

20 күн бұрын

"Creamy"=undercooked.

I can almost taste it through the camera. Especially with the Sherry wine on top. Oh my god I want to try this!

Ooo YUM !. When I was in Maui this past April, I picked up a beautiful dessert wine at maui wines . Which I never miss visiting when I'm there. It's called Lehua raspberry dessert wine. DDelicious . I haven't cracked it open yet. I think this will be a great way to try it!

Reminds me of a Italian cheese torta I had in Eritrea a couple years ago. Even better with a macchiato.

This is also solid with goat cheese(to give it a little of that tang) and I've also swirled in some pie filling(I like blueberry) for a little something extra

@AdamWitt

Ай бұрын

indeed, add whatever ya want. Just make sure not to overbake it.

@Abro86

Ай бұрын

@@AdamWitt For sure, and like you mentioned in the video making sure to use tempered(room temperature) ingredients is key for this recipe to cook properly.

@Anti-Fake-ul9oe

Ай бұрын

@@AdamWitt Your "girlfriend" is really attractive, charitably speaking.

Gatau Basque is great too. A flour cake filled with creme patissere. . .great mix of textures

Omg I love San Sebastián!! That cheesecake looks absolutely legit

amazing!!

Very nice🎉 hopefully someday . Thank You

Out of the dozen or so recipes I've seen, your's is one of the creamiest and the only one with another kind of cheese added. By the way, Glen (Glen and Friends) says the chef at La Vina freely gives away the recipe and there's even a video of him making it (as of 4 years ago). Glen does not use the other cheese, but did make his own cream cheese which is probably more tangy. His is also very creamy.

@AdamWitt

Ай бұрын

Noice. You could also find it online. I made a couple tweaks in my testing to get to this final result.

@samgrant83

Ай бұрын

@@AdamWitt The Felicity Cloake article in the Guardian (the perfect Basque cheesecake) runs through most of the main recipes - I wonder if you saw it. I think she ended up cutting the sugar way down from the "original", and used sour cream. Seems like soft goat's cheese is a common addition for extra tang.

@rudyfidelino3995

Ай бұрын

The (supposedly) authentic recipe is easy to find online but not the video. Luckily, I was able to watch the video a couple of times before it disappeared. Just FYI: while the recipe does say 1 tablespoon of flour, in the video the recipe's "inventor" Santiago Rivera scoops out a huge heaping spoonful using an XL soup spoon. It looks more like a quarter cup, if not a third. Also, Rivera says they use a locally made cheese but wrote Philadelphia in the recipe because no one can get the local cheese. For what it's worth ... anyway, great video!

@tony_25or6to4

Ай бұрын

@@rudyfidelino3995 Philadelphia Cream Cheese is very popular in Europe. They don't even call it cream cheese, they call it Philadelphia.

Great job

This was insanely good

Damn that looks so good.

There is a great recipe here on YT for a chocolate version and I add a few drops of almond extract to kick it to another level

"We got served the exact same pieces of cheesecake." That's quite a trick.

Looks amazing...

I made it last night. I’ll serve it for desert after lunch today. Looks pretty good but I don’t know how it will come out because the internal temp crept up to 180 f from residual heat. Next time I’ll take it out at 145f internal temp. I used Romano cheese, golden syrup, brown, white, palm flower sugars and added some homemade vanilla.

Yeah, I’m not big on desserts either but what I can tell you is I would absolutely crush that. Not just one piece or two I’m talking about the whole thing just saying.

wow. Amazing. It is baked just like they do in Donostia!

Instead of manchego, the Basque sheep's milk cheesecake, and salt, I would add Pecorino Romano. I know it's not Spanish or Basque but it is made from sheep's milk and it has salt in it. Serving with sherry sounds awesome though. Most places I have tried it at serve it with orange or kumquat syrup.

your recipe and technique look amazing. This is my next recipe to try!! can't wait. Love when you check the clock "11:51" :))

@AdamWitt

15 күн бұрын

:) Heck yeah! get after it. Never too early for sherry... or maybe it was.

Yummy!

One last tip: You should NEVER eat this cake directly after taking it out of the refrigerator. ALWAYS at room temperature, NEVER cold. PS: It would have been great if you had said goodbye with an "Agur" ("Bye" in Basque)

I'm making this now! Adam, you better not be pulled ng my leg with the manchego!! 😅

Hey! What is the capacity of the cups you use?? Love this!

Hi, Adam. What kind of Parchment paper do you use? I am looking for at least 470 F oven safe parchment paper. But Amazon only has up to 450F

Yes please

Reminds me of tiramisu without the biscuits. Looks good.

Just finished making one. Whole house smells good enough to eat. Going to be hard to wait until tomorrow to eat it!

@AdamWitt

15 күн бұрын

Heck yeah. You got this! Patience, mi lord.

Im making the cake today and also tomorrow for a birthday party as a gift 😂

I use an extra yolk in my scrambled eggs. Recommended. 👌

yes

does that aluminum foil all over the rangetop work to keep it clean? how often do you change it?

cream town. great vid

8:37 mans said Cream Town

I don't use flour, I use a bit of cornflour, also, I use sour cream, it turns out amazing.

@user-ww9mw6nx8h

25 күн бұрын

Sour cream instead of what? Cream?

Did you try reducing the wine to a syrup and using it as a sauce? I wonder if it would work.

@AdamWitt

Ай бұрын

I like that idea, but it's already sooo sweet that concentrating it might be a bit much. But I say try it.

Damn, dude....cheesecake is my weakness......definitely trying this one!

I know this shouldn't be asked, but: if you HAD TO substitute the sugar with some alternstive (some kind of sweetener that is not syrup and stuff), what would be your choice?

What sugar substitute do you suggest? Allulose?

Any recommendations on places in the area? Want to take my wife to Basque country some time soon.

@AdamWitt

Ай бұрын

Shoot me a DM on Instagram, I can send you a list.

I love you Adam

Fack, this looks amazing.

Parchment hack Dampen your paper b4 wadding it up It becomes very pliable

@lachinita2007

Ай бұрын

Yes, they wet the paper in Spain ❤❤❤

@user-ww9mw6nx8h

25 күн бұрын

Or after crinkling.

Let’s go

So here in Thailand I cannot get that cheese but maybe some other kind of cheese would work? Even aged cheddar? There is feta at least. And what about cooking to a certain internal temperature? What would be the ideal doneness internal temperature?

@AdamWitt

Ай бұрын

I would steer clear of cheddar or feta. Opt for something medium-hard and semi sharp (sheeps milk is preferred). As for the internal, the texture is varied so it's best to bake by look and feel for this one. COOK WITH YOUR HEART! (and some trial and error, lol).

Should be 155° in the center according to America's test kitchen.

I do with cream cheese and goat cheese. Incredible

this cake cooks where i like to be at alll times just high enough....

❤

My Sisters Made it and its the only Cheesekake i can eat and actually like

I haven't been to San Sebastian but what i've heard is that the cheesecake from La Viña is kind of overrated, they say there are better ones in the city. Yours looks amazing tho, as a Spaniard i approve

we called this cake egg pie in the philippines..popular in bakeries..

@littleprincess7386

Ай бұрын

This is not an egg pie that you eat in the Philippines. Egg pie has completely different recipe and it has a crust Dont know how to differentiate food dont say anything irrelevant

Any wine people here have any recommendations for a sweet, syrupy sherry like he’s using?

@denisebatalha3552

Ай бұрын

Maybe a port? (I'm Portuguese and it's kind of syrupy).

@cutthroatnin3833

Ай бұрын

@@denisebatalha3552 perhaps that could do as well. Do you have any favorites or specific recommendations?

@AdamWitt

Ай бұрын

I think your best bet it to go to a local shop or well stocked liquor store and talk with somebody in wine. Everybody's region/accessibility is different.

I thought he was going to punch the fridge for a second.😅

@AdamWitt

Ай бұрын

that was off camera.

@AdamWitt

Ай бұрын

after cheesecake test 6

You just need to refer to it as the Basque Country. Nice video.

Does somebody has measurments in grams please?

Dude... Can you do the firmer version , I like a New York Style Cheesecake ~ Ty Ty Brauh 🤙

you won me at *Yoshi sound

do you think the sherry wine would work with american cheese cake?

@AdamWitt

Ай бұрын

I think so, but the graham cracker crust might soak it up in an unpleasant way. I say give it a go.

Is there goat cream cheese? cannot have cows milk product.

Definitely old school basque cheesecake but now we're doing them more fluid, some people even think the more fluid the better

Wait a minute! My parchment paper only goes to 425F. Where do you buy your paper at that can take 475F?

please don't eat me :(

@AdamWitt

Ай бұрын

get over here 😈

Gotta love it when someone has their stovetop covered with aluminum foil!

Leave out the tbsp of flour and it’s gluten free! Gonna try this thanks!

@vitodoria7894

13 күн бұрын

I used a gluten free flour as a replacement for wheat flour.

Is it really okay to put the "cool to touch" cake in the fridge? I assume it is still quite warm

What the spork? 9:06

Eskerrik asko💫

No, you made Basque Cheesecake as they do in euskadi ;)

Sweet sherry ?

@AdamWitt

29 күн бұрын

indeed

Are ya Shooorrr the Baking Temperature is so high ❓ Sure gonna try it , minus the yoke of 2 extra yolks 👀... I'm a lover of cheezez since I was a kid 🧀 🍕 🐿 🧀 ❤ And one final Touch.... I would serve it with Cherry 🍒 Rather than sherrie 🍷 Try to soak it in strong and flavorful Cherry 🍒 liquor . That's a match from heaven Peace peach and friendship from the hot 🔥 eastern Mediterranean Mm.

Shoot I thought these were gluten free! Does it need the flour?

The sherry must cut the fattiness of the cake so well.

NGL I thought I read Barbeque cheesecake.....

🥮🍇💯

Dude, that was a blast! watch lots of food porn. Really dig your approach! Great content!

@AdamWitt

Ай бұрын

thanks mate :)

Not to be nitpicking but the ingredients for "REAL" basque cheesecake, especially for the LA VIÑA one, has no idiazabal and also manchego cheese is totally different type of cheese than idiazabal.., also, what makes the taste of it so different is actually Asturias heave cream, it has a very distinct taste and gives the cakes a very specific texture, that is why you can't fully replicate the recipe at home outside of Spain if you don't get yourself your hands on that cream. With all this said, it looks and probably taste good ! But not "REAL" cheesecake like they do in Spain.

@reesbritton6623

Ай бұрын

🙄

@lachinita2007

Ай бұрын

You sound italian 😂😂😂😂

@2okaycola

Ай бұрын

Challenge accepted

@TheUltimateWriterNZ

22 күн бұрын

@@lachinita2007I think it’s fair when someone claims they’ve made ‘the real’ whatever but they didn’t

@faigee3493

22 күн бұрын

I think he clarified. That this were tips.He got from someone from the region and manchego was a good substitute regardless.I think it's going to be a great try.I am of the same opinion.Less sweet is better

This video needs a NSFW content warning, and maybe a phone number for a cardiologist in the description

Be