I love you guys. What a cute and jolly couple. Your enthusiasm about everything related to Spain puts me in a good mood at any time. Me encanta España también. Saludos desde Gran Bretaña, pero soy de Budapest 😍olé Yoli y James😁🌞
Omg I'm drooling definitely making that tomorrow thanks for all your recipes . You definitely need to keep them going stay safe and well and cant wait to get back to Spain 🌸🌸🌸🌸
Thanks for specifying the type of nata to use! I can't wait for phase 2 to take a tour with you. I just moved to Madrid when the lockdown started! I'm looking forward to trying this cheesecake and learning more about my new home.
James and Yoly....tremendous work as always ... the thought of sitting in one of the many bars you have recommended eating tapas and drinking the local wine have inspired me more than ever to get to Madrid ...so thanks for keeping us all going through lockdown...mejores deseos
Hi guys love your blogs. we finally cooked the Basque cheesecake following your recipe and instructions.It tasted amazing thanks guys A and V Melbourne Australia
Oh myyyy 😯 my stomach was knocking on my throat’s door demanding that I make this cheesecake ...... I was literally drooling whilst you took that first bite mmmmmmm Really love you two and your vlogs they have cheered me up through lockdown ❤️❤️❤️ Pablo’s knife on holibobs 🤣🤣 xx
That certainly looked super easy to bake. I had this mistaken idea that you would need to flambé the top of this cheesecake to get that burned look. Another fabulous cooking video! Thanks!
Here in Basque country I've never seen that cheesecake, the usual stuff is with jam on top and a crunchy cookie bottom... The thing is my mother used to bake that exact cheesecake and she passed away before I could learn fom her...so thank you couple for this wonderful gift. Greetings from Baskonia!
If you're used to baking with liquid sweetener, you're probably more knowledgeable than I am about how it affects the results. But, as James mentioned, there's chemistry involved, and one of the things real sugar does is encourage browning (or "blacking", I assume).
What a naughty cake!!! Love it but what with lockdown I've already put on a bit of weight. Gonna wait a bit James! Love your videos and use them for my English classes. Xxxx to Yoli too. You guys are a lovely copuple
Great cheesecake. Needed another egg (use large eggs or 8 medium eggs) and our oven was running cooler so needed more time baking to get the burnt top. Thanks for sharing.
Went to Mercadona on saturday just before closing time to get the ingredients, and ... forgot the nata. Monday ist the big day for this wonderful cake. I ate it once before but never baked one myself. I love mondays ;) Muchos saludos, mantenerse sano!
One important tip (to reiterate) for this is to make sure the stuff is all room temp..if your oven has a dehydrate, warming or proofing setting you can put it in there for an hour or so at 85F or so. The higher oven temp and shorter bake time is why you want the ingredients warmer. You can experiment w cheeses..mascarpone, a touch of goat for tang..and also extra heavy cream for smoothness.. While cheese can be naturally a bit salty, this cake like all others should have about a teaspoon at least of salt to balance the sugars..don’t forget your salt! And maybe a bit of lemon zest/juice, vanilla..
That's very different than the "La Vina recipe" I use. More eggs, less cream, and flour. I'll have to try this one, too. Super impressed that it was perfect after 40 minutes. I think your oven is hotter than mine at 220 C. After I lose the "Covid-19" that I put on I will check this out. Thanks for another great video!
The Hairy Bikers (the UK) is the nearest cook show to massive trucks on ice. I was looking for a recipe for corned beef hash, and they offered one that fed 40! Love this video btw...hope the allergies clear up soon. Best wishes.
Oooh my, that looks yummy. Question: small, medium or large eggs? Here in the UK w have sizes, medium weigh around 60g each. (I'm working out quantities for making a smaller one!)
Looks amazing guys! James, can I just ask... Is it just normal granulated sugar like you'd put in your coffee or icing/caster etc? Don't wanna make a mistake with my attempt 😉
Hi James, I wanted to know if you have any recommendations on any spain cookbooks for an American Spainard living in the USA. My family is Spainard and now that I am a young adult I want to get back to my roots and be able to learn more about my cultural and be able to cook spain dishes. I also don't think they sell torrefacto coffee here.. do you know where I can get my hands this coffee?
That is a springform PAN. It is difficult to completely mix cream cheese with other things when it is cold. If everything was not room temperature, the cream would be butter and the eggs a quiche by the time the cream cheese was fully incorporated. Having everything at room temperature will ensure that all the ingredients come together to make the cheesecake mixture and you won't find that some ingredients did not mix in fully. So every bite is as good as the first. Oh dear. You didn't really ask, did you? Sorry
It's heat from above and underneath, the burnt effect happens on the part that is open to the heat. If you use only the upper grill, the top will burn but the cheesecake inside won't cook.
But does it really taste like La Vina? I thought part of what made theirs unique was local cheeses. The 1 time I had it last summer it had a little bit of a funky taste, like brie (or similar) was in there too. Not just Philadelphia cream cheese.
Refika's Kitchen channel has a great method (episode 3 or 4) where you take cream, add some fresh lemon juice, let it coagulate, then strain out the whey. Takes about 30 minutes. Philadelphia has guar gum in it.
They use Philadelphia cream cheese, it has been available in Spain since the late 70s. You can reduce the heat by 10 degrees and the cheesecake will be golden brown, not deep brown.
. But being that this is a very old Spanish recipe , what kind of cheese did they use in the past before the American cream cheese arrived in Spain ? Thank you .
What kind of spanish cheese would have been used in the past? cream cheese would be a relatively new cheese to use as it would have come from the US in the past 10 years or so... The french have a similar cake but I think it uses fromage frais.
James, crack your eggs on a flat surface, like a plate. It'll reduce egg shells in your food and you can use the plate to collect the discarded shells.
Dude, i was gonna tell you to. Take drinking easy, but its clear is allergy. Take loratadin. Nice cake, use to take tons of la Viña cheese cake during my childhood.
I'm not sure if it's been answered already but I'm interested about what language do you speak to each other when you're not filming? I mean, what comes naturally to your mind when addressing one another? That's something I've been wondering about couples with different mother tongues.
Niño, 400 gramos de azucar es muchisimo, va a estar demasiado dulce, con la mitad ya es suficientemente. Otro dia prueba con mascarpone (misma cantidad que queso crema).
coño, pastel vasco, esta buenísimo, yo soy de un pueblucho de cerca de Bilbao, y cada vez que hay una feria medieval o algún mercadillo artesanal siempre compro una para mi familia y otra para mi XDDDD
I love you guys. What a cute and jolly couple. Your enthusiasm about everything related to Spain puts me in a good mood at any time. Me encanta España también. Saludos desde Gran Bretaña, pero soy de Budapest 😍olé Yoli y James😁🌞
gracias Renata!
@@spainrevealed james con los kilos que pillamos en la cuarentena y tu ahora nos presentas esto ??? Dios mío!!!!😭😭😂
That Cheesecake looks fantastic WOW, have to make it immediately, great video James 👍
You are both such a joy to watch. Thank you, you had my hubby and I laughing along with you two. We want to attempt to make it. Again, thank you.
Omg I'm drooling definitely making that tomorrow thanks for all your recipes . You definitely need to keep them going stay safe and well and cant wait to get back to Spain 🌸🌸🌸🌸
We made it today. It was easy and result was delicious!!!
Thanks !!!!
I was missing your videos already I can’t wait for a video outside and I will try this recipe soon 👏🏻great job and keep them coming
thanks Barbara! Next video will be out and about!
You guys definitely deserve more views, one of the more entertaining channels!
Thanks for specifying the type of nata to use! I can't wait for phase 2 to take a tour with you. I just moved to Madrid when the lockdown started! I'm looking forward to trying this cheesecake and learning more about my new home.
😍 you have quickly become soo enjoyable and fun to watch. These cooking shows are delicious
Thanks Shay!
That looks delicious. Thanks Chef James and Chef Yoli
Thanks a a lot for the great video! The cake looks delicious and you are nailing the right way of presentation!
Thank you mate! Chat later on the member's live!
James, Yolly.
Loving the “make it” series.
Yes, we made the cake, it was so easy and yummy.
Thanks
James and Yoly....tremendous work as always ... the thought of sitting in one of the many bars you have recommended eating tapas and drinking the local wine have inspired me more than ever to get to Madrid ...so thanks for keeping us all going through lockdown...mejores deseos
Looks divine! I’m sure it taste just as good too. I’m tempted to give it a try.
Hello (hola) from San Francisco, California. Love all the videos, and positive energy! Keep up the good work Jaimito and Yolita!
This is the real and best recipe. Disregard American and Asian food bloggers. I've tried a handful of different recipes. This remains the best.
Hi guys love your blogs. we finally cooked the Basque cheesecake following your recipe and instructions.It tasted amazing thanks guys
A and V Melbourne Australia
James and Yoly Alioli, that looked SO NICE ! Thank you for another great video. Love ypou both; Glen in England.
Thanks Glen - hope you're well!
Looks great!
Great video James!!! Your cake is huge!!! I love this style cheesecake but only bake in a 6" pan and that last me a few days.
Oh myyyy 😯 my stomach was knocking on my throat’s door demanding that I make this cheesecake ...... I was literally drooling whilst you took that first bite mmmmmmm
Really love you two and your vlogs they have cheered me up through lockdown ❤️❤️❤️
Pablo’s knife on holibobs 🤣🤣 xx
You know more about my culture than me. Let’s exchange passports
We love you guys, i made the cheese cake and was absolutely delicious 😋
Same fully hayfever Up!! Nice my hubby loves baked cheesecake & San Sebastián lol nice 👍😊
James was on a roll with his jokes in this video. Such a funny guy!
That certainly looked super easy to bake. I had this mistaken idea that you would need to flambé the top of this cheesecake to get that burned look. Another fabulous cooking video! Thanks!
Thanks Gina!!! Super easy. Give it a go!
This cake just changed my life.
This was so good I want to make one and send you vids!
You guys are so crazy funny! Love it!!!
Here in Basque country I've never seen that cheesecake, the usual stuff is with jam on top and a crunchy cookie bottom...
The thing is my mother used to bake that exact cheesecake and she passed away before I could learn fom her...so thank you couple for this wonderful gift.
Greetings from Baskonia!
Looks great🎉🎉
Thanks for sharing.
Wow, I am inspired. Have to try it now ....
Congratulations on your new stove/oven 😎
We made this, it's mega tasty... Cheers/saludos!
You lifted it up to a new lewel. I was smiling from the start to the end... keep rockin.......
All I have to say is Brilliant!, just brilliant!
**SO MANY MORE TAPAS TO COOK!** Learn how to cook some of Spain's most typical (and easy) tapas: czcams.com/video/ItRoG21Gl4g/video.html
James looks delish cant wait to try it. Will have to use sweetener liquid not supposed to have sugar.
If you're used to baking with liquid sweetener, you're probably more knowledgeable than I am about how it affects the results. But, as James mentioned, there's chemistry involved, and one of the things real sugar does is encourage browning (or "blacking", I assume).
What a naughty cake!!! Love it but what with lockdown I've already put on a bit of weight. Gonna wait a bit James!
Love your videos and use them for my English classes. Xxxx to Yoli too. You guys are a lovely copuple
That's awesome - hope the students enjoy the videos!
Great cheesecake. Needed another egg (use large eggs or 8 medium eggs) and our oven was running cooler so needed more time baking to get the burnt top. Thanks for sharing.
Mike Fuller an oven thermometer is a good way to make sure your oven is at right temp
Hello from Dublin, fantastic cheesecake. ☘️
Went to Mercadona on saturday just before closing time to get the ingredients,
and ...
forgot the nata.
Monday ist the big day for this wonderful cake.
I ate it once before but never baked one myself.
I love mondays ;)
Muchos saludos, mantenerse sano!
One important tip (to reiterate) for this is to make sure the stuff is all room temp..if your oven has a dehydrate, warming or proofing setting you can put it in there for an hour or so at 85F or so. The higher oven temp and shorter bake time is why you want the ingredients warmer. You can experiment w cheeses..mascarpone, a touch of goat for tang..and also extra heavy cream for smoothness.. While cheese can be naturally a bit salty, this cake like all others should have about a teaspoon at least of salt to balance the sugars..don’t forget your salt! And maybe a bit of lemon zest/juice, vanilla..
these videos really make me want to go live in Spain.
Gracías. Always enjoyed your cooking vids. 💋kisses to you and Yoly
Bravo! Yumm
crazy-alergies James is the best James
Yoli’ I’d drink that for breakfast’ hardcore!!! 😂😂👍
Haha 🤩
I was born in Bilbao and I live in Madrid and I've never heard of this ! (raised in Preston and worked in London though.)
saludos from Canada🇨🇦
Super ricaaa!
That's very different than the "La Vina recipe" I use. More eggs, less cream, and flour. I'll have to try this one, too. Super impressed that it was perfect after 40 minutes. I think your oven is hotter than mine at 220 C. After I lose the "Covid-19" that I put on I will check this out. Thanks for another great video!
Interesting Carole - where does your recipe come from? And yes, I think in the future I might test it at 210 in my oven.
The Hairy Bikers (the UK) is the nearest cook show to massive trucks on ice. I was looking for a recipe for corned beef hash, and they offered one that fed 40! Love this video btw...hope the allergies clear up soon. Best wishes.
This looks so good! Do you know of any restaurants in Madrid that serve Basque cheesecake?
Welcome to "Bake with Blick !"
Oooh my, that looks yummy.
Question: small, medium or large eggs? Here in the UK w have sizes, medium weigh around 60g each.
(I'm working out quantities for making a smaller one!)
gotta try this!! have you guys tried Calimocho ... i wanted to recommend doing a vid, but its so simple ... but sooo controversial. wine + coke???
Looks amazing guys! James, can I just ask... Is it just normal granulated sugar like you'd put in your coffee or icing/caster etc? Don't wanna make a mistake with my attempt 😉
We made this and it was INSANE!!!!!
Omg, now I feel the need to make and eat it myself... ps: my Husband has had the worst allergies ever this spring in Madrid... just crazy...
Nice James, I'm a chef and compliments to you, well done
Tarta de Santiago is very nice also and easy :)
Wow - that means a lot. Thanks Eddy!
I've noticed a few versions some containing flour and others no flour at all, only ground almonds
Which is authentic?.
Hi James, I wanted to know if you have any recommendations on any spain cookbooks for an American Spainard living in the USA. My family is Spainard and now that I am a young adult I want to get back to my roots and be able to learn more about my cultural and be able to cook spain dishes. I also don't think they sell torrefacto coffee here.. do you know where I can get my hands this coffee?
Another choice video James - you're such a hungus.😀 Will try the def try the recipe. (Was it Yoli who cut your hair - did she use Pablo's knife?) 😀😀
haha what's a hungus?
How long can you keep it outside (or inside, no idea) the fridge?
I tasted that cheesecake in San Sebastián. Loved the recipe and want to try it. Question- what type of flour did you use? Self raising or plain?
N Ken I made this cake the other day and used plain flour. Tin was a little small but it came out great
@@killianmmmoore Thank you :-)
What size eggs to use And what kind of cream do you use. Regular or heavy cream
I studied abroad in the basque country last fall; how did I not hear about this?!
haha next time!
@9:38 is it Pablo's knife ?
oleeee por dios!!!
That is a springform PAN. It is difficult to completely mix cream cheese with other things when it is cold. If everything was not room temperature, the cream would be butter and the eggs a quiche by the time the cream cheese was fully incorporated. Having everything at room temperature will ensure that all the ingredients come together to make the cheesecake mixture and you won't find that some ingredients did not mix in fully. So every bite is as good as the first. Oh dear. You didn't really ask, did you? Sorry
It looks so good and tasty!
What oven is this? 220 degreees...heat from above and underneath? Or active grill to get the burnt result?
Thanks and...I love your chamnel!!
It's heat from above and underneath, the burnt effect happens on the part that is open to the heat. If you use only the upper grill, the top will burn but the cheesecake inside won't cook.
hi, if we make half of it? how many eggs should i use?
I have heard from friends who bake that burnt top happens with high heat. Try cooking at lowers heat and slow bake it. Hope this helps
Hi there can I ask what size of cake tin are you using for this?
Hello! You can check in the description :)
Very nice as always.
I missed you choosing a wine to marriage it with as a "mistela" es.wikipedia.org/wiki/Mistela or a sweet sherry
true - something for next time I make it
But does it really taste like La Vina? I thought part of what made theirs unique was local cheeses. The 1 time I had it last summer it had a little bit of a funky taste, like brie (or similar) was in there too. Not just Philadelphia cream cheese.
If you were intrigued for a huge meals tv show, there was a channel on youtube called Epic Meal Time. The title says it all
Love the cake, just need to figure out how to substitute Philadelphia cream cheese in my country, it's way too expensive here
any cream cheese works as long as it's something similar to mascarpone or philadelphia 🙂
whatis awitch use the supermarket brand or buy it in Aldi or liddle .
Refika's Kitchen channel has a great method (episode 3 or 4) where you take cream, add some fresh lemon juice, let it coagulate, then strain out the whey. Takes about 30 minutes. Philadelphia has guar gum in it.
I pay 6€ for Philadelphia in Germany 🙄
@@ChibitaMaora true!
lol i was just planning to bake it
Jamie Oliver likes that ! Lol 😂
Please, can we consider use a local cheese ?
Thanks for the video !
would love to! good idea.
Quieres que salgamos del confinamiento… rodando. :D
What kind of cream cheese do the Spanish use to make this cheese cake ?And isnt the burnt part too bitter to eat ?
They use Philadelphia cream cheese, it has been available in Spain since the late 70s. You can reduce the heat by 10 degrees and the cheesecake will be golden brown, not deep brown.
. But being that this is a very old Spanish recipe , what kind of cheese did they use in the past before the American cream cheese arrived in Spain ? Thank you .
@@starbuono825 not old..invented in a bar in Spain 1990 by Santiago Rivera..
My God, the look of that cheesecake, I can almost taste :))) I shouldn´t watch this type of videos while trying to cut calories :))))
haha yes, not a diet cake
What kind of spanish cheese would have been used in the past?
cream cheese would be a relatively new cheese to use as it would have come from the US in the past 10 years or so... The french have a similar cake but I think it uses fromage frais.
There's no past with this, it's a relatively new invention. I am from Spain and Philadelphia cream cheese became available there in the late 70s.
This cake invented 1990 by Santiago Rivera, in a bar in Spain..
es gracioso porque en el sur de Francia también hay un pastel de queso con la superficie quemada
en que zona? porque si es suroeste...la respuesta ya la tienes
A tot of rum and I might just drink that mixture! 😋
James, crack your eggs on a flat surface, like a plate. It'll reduce egg shells in your food and you can use the plate to collect the discarded shells.
love that hack!!
Imagine not being able to cleanly crack eggs in a sharp surface and recommending the kid-safe method... LMAO
Ulex wtf?
If you ask chefs about cracking eggs, they say do it on a flat surface, not an edge. You're less likely to have shell in things then.
awesome - going to start!
Dude, i was gonna tell you to. Take drinking easy, but its clear is allergy. Take loratadin. Nice cake, use to take tons of la Viña cheese cake during my childhood.
I'm not sure if it's been answered already but I'm interested about what language do you speak to each other when you're not filming? I mean, what comes naturally to your mind when addressing one another? That's something I've been wondering about couples with different mother tongues.
Niño, 400 gramos de azucar es muchisimo, va a estar demasiado dulce, con la mitad ya es suficientemente. Otro dia prueba con mascarpone (misma cantidad que queso crema).
Hmm i forget, 6.5 oz is about 190 ml ? Right ?
Am I the only one shocked that Philadelphia is an international brand. I thought It was only the USA learn something new everyday. Awesome video
My GMa's best....
☆☆☆
Have you had Cheesecake in NYC???!!! Haha disfruta!
haha
coño, pastel vasco, esta buenísimo, yo soy de un pueblucho de cerca de Bilbao, y cada vez que hay una feria medieval o algún mercadillo artesanal siempre compro una para mi familia y otra para mi XDDDD
Now we´re talking... Agree, the best cheesecake in the world!
Glad you agree!
good idea, start cooking stuff