Battle of the Cheesecakes
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- čas přidán 15. 06. 2024
- Cheesecake time! Go to surfshark.deals/ANDONG and enter promo code ANDONG for 83% off and 3 months free.
Join us on our journey for the ultimate cheesecake as we try making cheesecakes from around the world. We got everything from an ancient cheesecake to the newest trend of Ube Cheesecake! Our first step to finding the ultimate cheesecake recipe is to bake and eat through the cheesecake history. What's your favourite cheesecake recipe? Tell us where you're from and why you love it so much! (It will totally help us to narrow down various recipes.)
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► Recipes and Modifications
Goat Milk Ricotta:
honestcooking.com/homemade-go...
We used 120ml of lemon juice and extra vinegar.
Savillum Cheesecake:
passtheflamingo.com/2017/08/1...
We used 100g of honey and 1 tbsp of poppy seed.
Russicher Zupfkuchen:
www.chefkoch.de/rezepte/26363...
NY Style Cheesecake:
• How to Make the Creami...
Instead of 2 cups of sugar, we suggest using 1 cup of sugar.
Japanese Matcha Cheesecake:
• Matcha Japanese Cheese...
We don't have cake flour here so we made our own with this tip:
www.thespruceeats.com/how-to-...
Ube Halaya:
www.yummly.com/recipe/Ube-Hal...
Ube No-bake Cheesecake:
www.yummy.ph/recipe/no-bake-u...
If you make your own Ube Halaya, we suggest that you use less sugar or add no sugar to the cheesecake as the ube halaya is can be very sweet.
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Written & Directed by Andong
Camera & Editing by Eypee Kaamiño
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Research & Production Support by Grace Phan-Nguyen
/ phantagepoint
Spanish subtitles by Daniel González
/ danielgonzalezlombardi
00:00 Intro
1:13 Breakdown of cheesecakes
2:01 Savillum Cheesecake Intro
3:17 Savillum Recipe
4:55 Savillum Tasting
6:07 German Russian Cheesecake Intro
8:39 German Russian Cheesecake Recipe
10:46 German Russian Cheesecake Tasting
12:24 Surfshark Sponsorship
13:44 NY Style Cheesecake Intro
14:39 NY Style Cheesecake Recipe
16:44 NY Style Cheesecake Tasting
18:04 Matcha Cheesecake (Japanese style) Intro
19:33 Matcha Cheesecake Recipe
21:43 Matcha Cheesecake Tasting
22:57 No Bake Ube Cheesecake Intro
24:14 No Bake Ube Cheesecake Recipe
26:21 No Bake Ube Cheesecake Tasting
27:26 Outro - Jak na to + styl
For the matcha cheesecake, you underwhipped and then deflated the eggs by folding them too vigorously. The fluffiness doesn’t come from a chemical leavener, it comes from the air in the egg whites. That’s why it looked so deflated and sad
I was about to say, those were not soft peaks. It was like egg water. Just another minute of whipping would've made all the difference.
I think parchment on the sides of the pan are also key. Once the cake sticks to the side, I don't think it can rise properly.
@@BubblewrapHighway and also he has to combine everything in a very gentle way so this small bubbles from the whites doesn't pop too much.
Japanese baking looks nice but doesn't taste great IMO, same goes for bread
Totally agree. But to be fair, he used the wrong equipment for the job. I got the same hand blender with the same whisk attachment and you are better of whisking them by hand. It takes ages with that thing.
The Filipino cheesecake you made is actually a variation of what we colloquially call a refrigerator cake, and you make multiple layers of the cookie crust and the cheese mixture which adds strength and structure to the cake.
would it make sense to add some gelatin to firm it up?
@@DennisSchmitz yeah I've seen that done in some refrigerator cake recipes. Mind you though that I don't think I've ever seen the same recipe of this cake among different people. Some have fruits inside, some are quite plain. Most actually are informal affairs, not even firm enough to be let out of their Tupperware containers and are instead left inside to give them structural support. The only common theme that I see (at least from where I came from) is the multilayering.
@@the0s0ph1st the most common recipe between housewives uses cream, sliced fruit (usually mangoes) and a lot of graham crackers.
Basically a mango graham cake
@vim roux also ovens are expensive af and most of us dont know how to use it lmao
24:36 FINALLY! SOMEONE RECOGNIZES THAT UBE AND PURPLE SWEET POTATOES ARE 2 DIFFERENT THINGS! THANK YOU
But the picture he used when he started talking about ube was purple sweet potato i
@@mimipuu ...hm...point made
@@mimipuu i think that's yam and not potatoes 🤔
😫 Ube is native to south east asia, the heck not from south america.
@@floki3976 yeah I’m actually curious why people think that is
I'm a Filipino, and cheesecake in my country have a lot of versions and variations. Chilled, baked and steamed. Taste will always vary in places, community and a person. Most popular are the Chilled and steamed (not baked with water) cheesecake... Baked cheesecake must have a nice texture of beating the white egg and the sugar. The good folding techniques with the remaining mixture will do the trick for fluffy cheesecake 😁
@Jay Vee lemon Square is a Japanese type of cheesecake 👍
Re: ube, if you use sweet potato you have to cut down the sugar. Probably nix it all together since there's condensed milk too. Ube is supposed to be a very subtle flavor. It's basically a potato trying to be vanilla.
As for the Japanese cheesecake, you have to be more gentle when folding it in. Trust me it's a PITA I'd much rather buy it. Japanese cheesecake is kind of like merengue souffle; same way Japanese pancakes are merengue pan cakes or merengue Dutch babies depending on how it's cooked.
plus he seriously under whipped the egg whites for the japanese cheesecake too! It called for soft peaks but his meringue was still in the liquid form :/
"It's basically a potato trying to be vanilla" I like that
And if they gonna make food ratings video they should not eat the whole slice .
Hahaha ang tamis kaya nung kamoteng ube kesa s ube halaya..
rookie mistake: eating a whole portion when ranking food
Yes, eat it secretly in the middle of the night like the rest of us! (And then pretend to not know about the cake's whereabouts next morning.)
Honestly I appreciate it more that they aren’t wasting food
@TheLocomono9 yeah but I did not say they should throw it away. They should have eaten few bites and save the rest. I mean we don’t even know what they did with the rest of each cheese cake.
gordon ramsay does it... i'd pay for you to say that to his face.
@@Adayintherain How much? I'll take that job.
Sweet potatoes can never replace the taste of ube except off course its color.
Then he add a sugar and condensed milk to a sweet potato, haha 😂
maybe he thinks that Filipinos only uses ube just to add color thats why he use purple sweet potato as an alternative but actually those are two different things..
@@clairetamayo3531 He mentioned that ube is not available outside south-east Asia. So it's really difficult to find that ingredient in his area
You could look for a Filipino restaurant or a bakeshop & they would be glad to give you an ube cheesecake🙂.
@@beautifullycreatable don’t get me wrong but I have never seen a Philippino restaurant in Germany do are you German and know any would love to get a taste of a new Kitchen thanks in advance!😊
My grandmother-in-law, who lives in the Swabian Alb, makes the best cheesecake in my opinion, which I myself, as a trained pastry chef, can't make.
Basically, this consists of three layers: The crumbly base (as in the other cheesecakes, the soft interior (also with cottage cheese and vanilla pudding, which was cooked completely as a pudding and where not only the powder was added) and a light layer of egg whites, which was added later in the baking process. During baking on the egg white formed small golden beads that give the cheesecake its typical appearance. And the taste is...well.... I would say "edible love".
I got the recipe from her, but can't get it to turn out the way she does. I don't know why.
No other cheesecake comes close. Unfortunately, we live in East Frisia now, so we don't get to enjoy the cake that way. I'll have to look up the recipe again and try it again....
"5 cheese cakes in a row... Not as good as it sound"
me, finishing an entire 8 slice new york style cheesecake at 3am:
I thought the same. 4 pieces are just the warm up.
When I eat cheese cake I love to eat a lot of it. I personally do not believe people who eat only 1 piece!
Bro, how the heck don't you have diabetes already?
@@emilijuspoviliunas6009 Genes
Look I'm not a slim boy, just over 100kg, but 8 slices? I'm just gonna die after the third!
I think it's obvious:
🧀 Quark (German CK)
🍯 Egg, Flour, Sweet Potato (NY + Filipino CK)
🥮 Cookie Crust (NY or German CK)
🔥 Bake
Yup. That's probably going to be his recipe in about two weeks. LOL!
Pinched cake bits, whipped cream topping, a drizzle of honey and poppy seeds jxcbncdgjk
@@takotakotakotakotako lmao
This is the way.
✋🏻💎🤚🏻
There’s an Arabic version of the cheesecake we call it “Halawat El Jibna” it’s so good and different than your average cheesecake .. it’s like a deconstructed version
Would you count Kanafeh as the middle eastern version of cheesecake as well?
I love it.
@@Jokkkkke Why not! Depends on you.
They are amazing! Not sure if I would classify them under "cakes" but maybe there's a variant I'm not familiar with. I know them as these gorgeous little creamy bites. I'm salivating thinking about them.
ahhh I love that! so fragrant and tasty.
I think the original German cheesecake with Quark is the way to go (without chocolate, though - peaches or raspberries are a awesome thing to add). It's fresh, not too sweet, has a great consistency and you can eat it in the summer without feeling to THICC after each bite. :D
If you thought the Russian cheesecake was Bullshit, then I better not tell you about the _German Chocolate Cake_ recipe from _Dallas,_ Texas.
Yeah, but that was not as much bullshit as the fake Russian background story. It's simply a misunderstanding - that cake was invented by a guy called Samuel German, they never claimed the cake to be from Germany.
@@freibier true lol
LOL!
@@freibier Actually, Samuel German was long dead when the Dallas Housewife entered and won the contest for Baker's German Chocolate, but the cake lives on and was even once a flavor of ice cream at Baskin-Robbin.
www.kitchenproject.com/history/GermanChocolateCake/
I don’t if I should be proud as a Texan.
Would love to see more of the crew in videos to come
me too!!
What I love about this channel: This guy knows stuff about food, so he tells stuff about food.
Cheesecake in the UK is typically like the Filipino one but using different things to flavour the topping and it seems strange to put sugar in the base when the biscuits generally have sugar in already and the topping will be sweet enough.
The cheesecake my Canadian mom makes is like what you describe.
No
As for fresh Ube, there really is some difficulty in getting them even down here in the PH if you're not a suki (regular customer) of a wet market seller. My mother (RIP) makes and sells Ube halaya and other delicacies before and during the holidays when I was younger. She would have at least 2 or 3 sources of the fresh stuff just to make sure she has enough to sell and extras for us to enjoy. And yes, the sugar in the recipe should have been reduced considering that condensed milk was used.
why is it so hard to get in PH?
@@khadija2739 Ube is not really a common everyday ingredient or a staple. Some halaya makers would use purple sweet potato and ube extract then pass it off as the real thing or make a mix of real ube and purple sweet potato. Once you've tasted halaya made from the real thing you can tell it apart from adulterated ones.
@@j.c.bernardo7967 ohh thats interesting
true. my dad and grandfather had planted some but the color is REALLY hard to come by. most of the time ube halaya makers just use food color
because growing ube is such a delicate process in terms of the plant's immunity. ube is a delicate plant. trust me, my grandma has a small farm of ube and here in the province of bohol, we considered ube as seasonal. we have a festival of that every january.
You should have made 'Basque Burnt Cheesecake' - thats the perfect one..
Truth have been spoken.
Basque Burnt Cheesecake - one of the best ones, agreed!
look at the video at 1:44 and you see the reason why he skipped it ;-)
you probably missed that detail... but at around@1:40 he kind of burned that cake already....
@@MinkxiTes Well, that's not the same 😁
"Cheesy sweet cloud of eggy butter fat"
I'm sorry sir, we have different expectations from our cakes, because that sounds AMAZEBALLS!
For the matcha cheesecake: Instead of baking it in the oven I recommend using a rice cooker since the heat is usually better distributed there.... My Mum uses this technique and it works :)
Rice cookers are surprisingly versatile!
It is common to do a variety of cookery in them in Japan
No way the spanish cheesecake "Basque Burnt Cheesecake"' its not here. its even recogniced in New York Times like Flavour of the year
Agreed! The absence of the legendary Basque is a travesty! Give us the Basque!
He "burnt" it at 1:44!
😄😉
I could not agree more with this comment. The lack of "Basque Burnt Cheesecake"' is practically criminal
>spanish
>basque
pick one lul
memes aside, i agree, that thing is peak cheesecake
Okay get ready for this, I am from the Dominican Republic so we usually eat american-style cheesecakes, both the one you bake a cheese custard and the non-bake kind. But, I lived in Germany for 2 and a half years and your Kaesekuchen is way better than both of those, it is just so yummy (I lived in Bonn just in case there is some regionalism there, the one a friend with a recipe from her mother was better... she is from a place closer to Berlin, I don't remember where exactly). HOWEVER! I went to a Polish restaurant in Germany and they had THE BEST cheesecake I have tried, it used cottage cheese (or something quite similar) and it was creamy, just the right amount of sweet and the curds from the cheese had an added texture that was delightful so if anyone asks me the Poles living in Bonn have the best cheesecake recipe
As someone living in Bonn right now, can you please tell me where that place is? I need to try that cheesecake.
I was working at a polish bakery in Wroclaw and yes it is cottage cheese. I could find a recipe for you, in my case it was also water bathed, but my aunt never does this and it’s still delicious 😋
wait, another dominican living in berlin?! hi there!
The coarser cottage cheese style I've heard referred to as Italian style cheesecake.
OK, Dominican but living in Santo Domingo 🤣🤣🤣
When I think of New York cheesecake, I think of Junior's. That means not graham cracker crust, but cake crumb crust.
Makes a huge difference.
As a Filipino, I'm amazed that you had the energy to make both the halaya AND the cheesecake. Props to the whole team for going the extra mile!
FYI, Ube is starchier and more fibrous than sweet potato that you have to grate and sieve it before you basically caramelize the whole thing until it congeals together. And yes, ube is hard to come by, even in Manila. The tricky thing about it is that it actually comes in two forms: one where the purple bit is only superficial and white inside, while the other is the one that is deeply purple through and through. The best halaya is arguably the one made by the Good Shepherd nuns as a charitable enterprise.
It's quite a sad thing though that the availability of ube is decreasing because of climate change, not only because there's less of it every year, but also because its farming is a source of livelihood for one of our marginalized IP groups, the Aetas. It would be wonderful if the rising popularity of ube will also raise awareness about these two things. :)
I had Ube ice cream recently, it was AMAZING, this should be way more popular
@@adamknight5089 It's totally popular here in the Philippines! ^^
@@hayopepper5593 I'm still dreaming about it, it needs to be a regular flavour in ice cream brands
The best ube is in baguio public market. The good sheperd is overrated sugar overload. You might as well remove the ube since its almost 100% sugar.
@@ryanjuguilon213 I agree.
It was so sweet, I had a sugar shock the first time I ate it.
That's why I prefer homemade. Why not? My mother used to plant Ube in pots in our backyard back in Leyte. She would cook Ube halaya come harvest time. Main creamer is coconut milk (from our backyard!), with a hint of saltiness from a little margarine to balance the condensed milk - the main sweetener. Boy, it tasted heavenly, so much so that her Ube halaya has been my standard of what Ube halaya should be!
Growing up in 70's/80's Scotland a lot of the "cheesecakes" were those "Sara Lee" box-cake you mixed with milk & refrigerate types.
But my Great Aunt made them from traditional Scottish cream cheeses like Caboc or Crowdie. They are very creamy though slightly crumbly & have a good tangy flavour.
There's a traditional Scottish dessert called "Cranachan" made of Crowdie, pinhead oatmeal, raspberries, honey & often a bit of whisky. She made this into a cheesecake using crushed fine milled oatcakes for the base with butter & honey. The filling is made from oatmeal, caster sugar, crowdie, ricotta, raspberries & eggs. A little whisky was optional. Baked it and decorated the top with raspberries & a tart raspberry coulis. Very tasty & not too sweet. It was a family favourite.
If you want to give it a go I'll post the quantities & method.
Please do
Yes please, we need that recipe 😍
Would love to try your Aunt's recipe.
Wow, I wanna try that, that sounds amazing
Growing up in Germany 🇩🇪 Käsekuchen with mandarines was my absolute favorite desert
Still is. Mandarinen und Rosinen 🤤🤤🤤🤤🤤
Hm, haven't heard of cheesecake with mandarines before, my family does Schmandkuchen with those. Cheesecake with (preserved) sour cherries, though, yum.
Same :)
Same but i prefer käsekuchen without crust
@@MatzeMaulwurf isn't that, tangarin in English?
My favorite cheesecake is from Spain. Basque burnt cheesecake. It is a crustless, cream cheese base that has far less sugar than a New York cheesecake and much simpler to bake. I'm salivating just posting about it. I love the toffee notes that are a result of the caramelized exterior. Simply sublime and simple to make.
I made the german one today. Thanks so much for that tip about ripping the dough and placing it in; it made lining the tin way easier.
In the often forgotten eastern part of India (I had a classmate from there; I'm actually from the south, so I'd never heard of this until recently), there's a paneer-based cheesecake that uses a caramel crust. If I recall correctly, it's called Chheena Poda (which sounds very close to "cheeni puda" or sugar crepe, but I don't think that's the actual root)
The filling is literally just paneer, sooji (semolina), milk, sugar, cardamom, and ghee with a bunch of date and cashew bits. The filling by itself isn't that sweet, but the dates are, so it works. The crust is the interesting part because you literally just heat some sugar (well, he used jaggery) until it just melts and pour it into the bottom of the pan (already greased, of course) before adding the filling. It'll form a firmer caramel after baking (175 C like most cakes) and cooling.
Also, having lived in Chicago for a long time, I can say that a Chicago-style cheesecake is very similar to the New York, but has a bit more of that tang you mentioned in the German version because they add quite a bit more sour cream to the filling mix.
The best cheesecake is my Moms cheesecake: with shortcrust, Quark and this little hint of liqueur. (Berlin, Germany)
Meine Oma macht den einfach genauso 😂
Ohne Rum kein guter Kuchen!
Except the liqueur I agree 👍🏻^^
Lemon cest is missing.
I just baked a cheesecake last night (still setting)! It's a hybrid of two different cheesecake recipes: Pumpkin cheesecake (my favorite) and Burnt Basque (very easy very tasty), but I also further changed the recipe so I could use up old ingredients. Both cheesecakes are much lighter than NY style (at least in texture), but they also use a lot of cream cheese.
15:00 typically it would be a graham cracker crust. Which, admittedly graham crackers are kind of cookies. So called because they use graham flour (which I sometimes replace some of the flour in my shortbread with graham flour when making my own cheesecake). In England the most similar thing is called a digestive biscuit (so definitely a cookie).
I cant help myself but to me the matcha cheesecake looks like a floral foam block ಠ_ಠ
🤣🤣
My first reaction hearing "Russischer Zupfkuchen" was thinking of "Russisch Brot" (which is probably as russian as the narrator's russian accent in that Dr. Oetker ad), one of my favorite sweet snacks
I love the tiny oval Japanese cheesecakes sold in the supermarket in a little paper cupcake wrapper and baggie. Cheese sugar cloud.
You mean cheese mushipan? Those are steamed sweet egg based bread with a bit of cheese added to them.
But yes, very delicious indeed!
@emmymade has a pretty failsafe recepie for Japanese style cheesecake. It uses 6 yolks, but 13! egg whites. It has worked for me countless times, might be worth to give it a fair chance :)
czcams.com/video/yzqiBTFF-IE/video.html
I'm from the Philippines. And cream cheese here is very expensive since our country doesn't produce a lot of milk that's the reason why cheesecake didn't become popular in Filipino Culture. But we do eat Lemon Square Cheesecake which is like very moist cupcake with grated cheese on the top.
I used to eat American-style cheesecake, and when I first bought a cheesecake in Germany, I was shocked. It is just so different... I totally get your introduction's point. The category is very broad.
It's not actually "American style" cheese cake it is a "New York" style cheese cake.
@@SilvaDreams Man, I wish we could figure out where New York was...
@@VexChoccyMilk well, yeah. But they're 2 different kinds of cheesecak, aren't they? American style and new York style.
@@VexChoccyMilk from what I can see New York doesnt make the whole of america
@@leonamay8776 No, American here and New York cheesecake is typically the traditional cheesecake made in all 50 states. It was just created in NY
Gabriel from Brazil here, I've tasted three varieties of cheesecake in my life: the american new york style, the basque charred and no crust style and the japanese fluffy cheesecake style. And, as much as I hate to admit it, my favorite one is the ny style, because I just love that dense texture contrasting with the texture of the cookie crust. The basque burnt style tasted too eggy, as well as the japanese soufflé style.
He really is the culinary Mr. Worldwide and I’m living for it
I grew up in Germany with two types of cheesecake: The classical german one, and the slightly different Käse-Sahne (cheese and cream) which is less dense. I like both, with a slight advantage for the classic version. Nothing beats a shortcake crust in my book.
I had a banana and cream cheesecake in the US once, which was waaaay to sweet for my tastebuds, but still good.
Zupfkuchen is great too, of course.
I would love to try the japanese and ube versions, and the ancient one looks kind of intriguing to me, maybe because I love the combo of goat cheese and honey in general.
Great content as always! 👏
Andong: *goes out of his way to research and make tons of dishes from scratch including homemade Döner, German ramen noodles, ancient Roman cheesecake, etc.*
Also Andong: *uses strawberry jelly from a jar after making a NY cheesecake from scratch*
This is the sort of controlled chaos I come to these videos for
Best cheesecake:
Monchoutaart
A no bake cheesecake with cherries and a bastogne base. Easy and delicious, from the Netherlands
Thats definately a good one, but also incredibly dense. As a fellow dutchman I do prefer the lighter kwarktaart or quarkpie, also no bake and available here form the same brand Andong mentioned dr Oetker. Man do I want some badly.
German Käsekuchen / Swiss Quarktorte / Austrian Topfenkuchen is definitely my corner of cheesecake heaven. The tangyness, the consistency an the fact it's not so overly sweet like New York cheesecake does it for me.
From India originally, now in US, and I love cheese cake with Mango swirls. That's the best!
That's tasty
Cheese cake with fruit in it in general is great. Especially Something tart like raspberry to balance out all the sweetness.
@In kognito We get that particular variety at Costco. I didn't invent that idea, although I wish I did. :)
@@pennyforyourthots True. A little tart flavor on creamy cheese cakes takes it to the next level. That said, I like swirls rather than mixing it in the filling.
I love no-bake cheescakes, definitely recommend adding some gelatin to make a texture firm yet still delicate
Or add agar agar vegan alternative to gelatin
Yes
No
Yes, they must add a little amount of gelatin.
Hmmm, instant pudding usually negates the need of gelatin and you can get something very delicious out if it (also: a fat enough cheese might be able to hold itself after beating).
But it does need to chill for a really long time (4 hours minimum).
Im from Germany and I have eaten quite a good share of cheese cakes. In my humble opinion the best Cheesecake is the classic German Cheesecake with the canned tangerine/mandarine. The displayed "Russischer Zupfkuchen" would be my second choice.
By the way I really enjoy your videos. Keep it going.
Have you ever tried Cato's Savillum before? (That one was a bit of an eye-opener for me since it broke my expectations of what cheesecake should taste like.)
@@julianiitheapostateconstan6744 not yet, but im intrigued and will try it out asap. Thx 4 the recommendation.
There's a simple rule for whipped egg whites: When you think you finish whipping put the bowl over your head, then turn it around. If you are then covered in egg white you weren't done whipping. And that was the thing you did do wrong: You weren't done whipping. That stuff was still liquid.
I lived in the Soviet Union in the eighties and I remember Paskha, one of the best cheese cakes ever. I have an original wood mold if you need one.
Hear me out: Matcha NY Style Cheesecake
As an American who loves matcha, I’d cry tears of joy
Ur on to something....
@@somniferax1241 here’s hoping he actually does it tho 😭
Japan actually have those! I've had it there.
I'm for the Philippines and... We don't normally put sugar in UBE since the condensed milk or (condensada) is already too sweet we normally put 2 condenced milk then 2 eveporated milk
Thanks for teaching us the German recipe. I have wanted it for decades. I used to live near Philadelphia. Surprisingly, the popular local cheesecake in my neighborhood was a German cheesecake. I came to prefer it to all others. Since I moved out of that area, I haven't been able to find it. Recipes in books for it here in the States were like non-existent. Now you come along and save the day. Thanks. It is special that it came to me from a resident of Berlin. I lived there in my youth and loved it.
Most important thing to a good Cheesecake: NO raisins ☝🏻🙌🏻
Disagreed, I had made a Crostata di Ricotta like two or some weeks ago; an italian cheesecake with fresh ricotta, and lemon zest, candied orange peel and white raisins in the filling, really light and absolutely delicious, but probably would not work in a more decadent style of cheesecake, but yeah, on some cheesecakes raisins work.
@@viniciustomal3219 idgaf
Raisins soaked in Rum = Gamechanger
No raisins is a good rule of thumb for almost anything.
When was raisins ever in cheesecake?
quark cheesecake with sour rasberries as a contrast is my favorite and im from germany
I'm from The Netherlands and I agree, although I prefer red currant as the sour berries. (And I think for this to work best the cheesecake should be slightly thinner than the German one, but not as thin as the ancient greek one)
As a kid I always wondered why the German-style cheese cake is called "Käsekuchen" when after all there was no cheese in it but Quark. Then I saw an American recipe for cheese cake listing "cream cheese" as an ingredient, so I thought Quark must be the German word for cream cheese. I couldn't be more wrong as that would be "Frischkäse" or "Rahmkäse". Apparently, Quark can be classified as a type of cheese. But while Quark always seemed an apt ingredient for sweet stuff like cakes, actual cheese was just a savory thing for me (one which I've always only enjoyed melted over pizza or pasta).
Hm for me it also sounds strange to say that quark is a sort of cheese. In my mind it is more like a sort of high-fat yoghurt 🤷
@@christianh2581 here in Greece we can't find quark usually, but you can actually substitute with Greek yoghurt and still tastes like German Käsekuchen.
Thank you for still introducing the Basque cheesecake in the video !
And great stuff as usual, thank you so much :D
"Eating 5 cheese cakes in a row - not as good as it sounds."
Me: Speak for yourself!!! ;)
Me too... 😂😂😂
I love cheesecake. 🥧
I would love it as well, but there isn’t enough lactaid in the world for my digestive system to enjoy it.
Not me . I don't like cheesecake. Yuck.
@Ashvin Vaidyanathan rude
I am from South Africa and our version of cheesecake is more of a fridge tart. We don't use eggs in our cheesecake so gelatine is added to stiffen it up.
Aleksey and friends. I'm Jim From the US, NYC suburbs. I'm 71 years old and a home cook. In the 1970s I got a NY cheesecake recipe from the "Better Homes and Gardens" cookbook, Virtually Identicle to the one you guys made (and also the Joy of Cooking recipe) Cream Cheese, tons of eggs (I cut down the sugar) bit of flour and Lemon (rind and a bit of juice). It was my go to cheesecake recipe until the late 90s when I needed to loose weight (I wonder what caused THAT???? heheehe). I had moved to Mexico in 1986 and there was NO sauerkraut here. A Friend of mine gave me a Russian Cookbook which solved that problem but it also had some Russian Breakfast dishes with cream cheese eggs etc. which ended up tasting like my NY Cheesecake without a crust. So I've been eating that for the past quarter century. Enjoyed seeing the other recipes and watching how Cheesecake turns us all into beached whales hehehe. All the Best from way down south near the Pacific. Jim
Syrian cheescake is divine. It's not actually cheesecake, it's a desert with cheese that kinda tastes like cake but is not cake, nor cheesecake. I think the savillum cheesecake that he made is probanly the closest to what it tastes like.
I would reccomend you to try the cheesecake that is produced in the North of Spain, with blue cheese similar to Gorgonzola
Interesting! What is it called?
@@nozee77 It is called "Tarta de queso La Viña" with our special Ñ letter. Some versions are not adding the blue cheese, but I highly recommend to use it. :)
So what you’re telling me is that the term “cheesecake” is broader than the term “cake”
Also I’m an Tasmanian, and my favourite cheesecake was a burnt basque cheesecake I made but made and flavoured with caramelised white chocolate (if you’re also from Australia, I used Caramilk)
Russicher Zupfkuchen is one of the best cakes I know, even ready made store bought its still awesome, Streuselkuchen mit Kirschen is obviously better still, but we were talking about cheese cakes XD
anyway, great video, cannot wait to see the result.
I'm Dutch and my favorite "cheesecake" is MonChou cake. MonChou is a brand of cream cheese and the recipe is from their (Dutch) website. I'm not sure how popular it is in the Netherlands in general but it is definitely very popular in my family. It's pretty much like a no-bake version of the New York cheesecake. It has a crust of crushed caramel cookes and butter, topped with a mixture of monchou and cream, finished with a layer of canned cherry pie filling. Instead of baking it it just sets in the fridge.
Okay...now I have a huge nostalgic craving for Zupfkuchen
20:44 that looks underwhipped, probably that's the issue.
I think the other issue is that he seems to have used the soft-style Philadelphia cream cheese (the kind in the white tub). For Japanese and American cheesecakes, you have to use the "brick" of cream cheese, wrapped in foil. It's full-fat and denser.
I think this is the video where you became this generations Alton Brown
using sweet potato is way different to ube.
sweet potato is so soft after blend while ube is firm.
Andong dropping a Cheesecake Manifesto on us like this nothing. Love it.
The "Russian Cake" reminds me of how in the Philippines, we call one type of lumpia as "Lumpia Shanghai", even though it does not come from/exist in Shanghai. We also call one type of sausage "Chorizo de Macao", even though it does not come from/exist in Macau.
Spaghetti Bolognese also don't exist in Bologna. The Italian Ragout is very different to what we call Bolgnese.
@@xa1313 isnt it bolognese just sauce for lasagne as far as i know and then Americans changed it to pasta or something
From Norway here: The Recipe i use: (No baking, uses gel to make firm.)
Filling : Mix this.
Sour cream 300ml
wiped cream (wiped) 200ml
Naturel cream cheese 200g
Lemon gel or other flavor 400ml
Crust:
Crush to dust 200g digestive biscuit, mix it with 100g of melted butter. put it in a pan.
pour filling on top of biscuit layer. Refrigerate for 5 hours, you may add a gel layer on top.
My mom,who was born and raised in Munich,would make a basically New York style cheesecake.BUT,she would add rum soaked raisins and quite a bit of lemon zest.BEST,CHEESECAKE.EVER.Mom was the best cook in the world and I still miss her.
Honestly, the Basque Burnt Cheesecake. I am Canadian.
I tried it. Far to heavy in my point of view. I was laying on the couch after one piece ...
It's, like, undoubtedly, one of the best recipes for cheesecake. So damn good.
Im from Germany 🇩🇪 and im eating plantbased for a few years. I made the experience that with Tofu you can make a really soft, creamy and airy cheesecake alike cake. You can also use soy-yogurt and use, as the for the german style, vanilla pudding pulver to thickn it up.
I always use cookies vor the crust, for my winter edition i use “Gewürz Spekulatius” and top it with a “Bratapfel” topping and caramel sauce.
Yo idk how I found this channel but I’m glad I did no cap
You earned yourself a like just for segmenting the ad making it easy to skip also great video instant fan
"High quality Oma technique",
The best cheesecake I've ever had was the Basque style from La Vina in San Sebastian. Slightly under-baked in the middle so it's almost custard-like.
Hey Andong I love your channel. I am from Greece and thus i know the first record of something like cheesecake that we know of is from ancient Greece something called "placenta". Also nowadays we have something called melopita, which means honey pie made by mixing fresh "mizithra" cheese (i substitute about 1/3 of this with "manouri" cheese which is much fattier and saltier), eggs and honey and baking in a baking pan until it forms a crust. My personal favorite though is a very burnt basque cheesecake, with a rosemary infusion and and super reduced caramelized orange juice. I also find that a cheesecake needs to be little bit salty.
Still waiting for that perfect cheesecake video!!!
Here in Denmark cheesecake is og the no bake variety with cream cheese and gelatine and usually with a gel on top.
I loooove quarktorte made no bake style.
16:26 you can actually feel how heavy and packed that slice of cake is just by looking at Andong's effort to lift it xD
I'm Dutch, and I don't know if it's necessarily the perfect cheesecake for me, but my dad has always made what is apparently a rather distinctive one. The crust is a cookie crust like the New York style, though we use Bastogne cookies for it, and it's only a bottom, it doesn't come up the sides. The filling is based on quark, and I'm not sure what else he uses to thicken it (could be gelatin, could be agar-agar, I don't know), but extra sugar is entirely optional, leading to it being much fresher and more tart, and usually much less sweet - plus you can use flavoured quark, like cherry, for instant flavour and texture. It's also not baked, but rather chilled, kind of like a hybrid between the New York and Philippine style. After resting in the fridge overnight we could just open the springform and serve it straight out. That was the cheesecake ("kwarktaart", lit. "quark pie/cake") I grew up with, and still the first thing that comes to mind when I think of cheesecake.
In Ireland we don't do "baked" cheesecake but we would use Agar Agar/gelatine etc to set it slightly. On a cookie (digestive biscuit & butter) base.
Andong, your videos just keep getting better and better! The storytelling, the research you always make first, the production and your natural charisma are on point each time. Super entertaining AND educational. Literally the best of the kind.
The German cheese cake is definitely my favorite (probably no surprise, since I live in Berlin). The American one is just far to sweet
It is American of course there is more sugar in it than people in the World
Als ob alle aus Berlin kommen 😂✌🏻 Grüße
Did you hear the American style cheesecake?
As an American, I cannot agree more
Berlin ist kacke
I definitely loved seeing the team on
6:48 Baby Andong is adorable!
woah. didn't know there were so much cheesecakes in the world
So many*
Are you guys from US?
all the cheesecakes!
there are more! much more!!
No bake cheesecakes usually have Gelatin, and/or whipped cream a lot of the time because it makes the cheesecake more stable
German here, feeling personally addressed by this whole topic, because the "gute, alte Käsekuchen" is a family specialty I'm always working to perfect! I just like the typical german cheesecake the most (even without the added cocoa shortbread bits- which are btw awesome), but as you so wisely mentioned at your review about the german one, IT NEEDS THAT LEMON JUICE for perfection! I highly recommend for anyone adding lemon juice! Oma's Kuchen bleibt einfach immer der beste!
The ancient greek one really looked promising, and I might try using honey or goat cheese in my own variations!
Beeing from Germany, my favourite cheesecake is the traditional Käsekuchen with lemon zest
I guess he avoided all the different Swedish cheesecakes due to his run-in with 'raggmunk' ;-)
Hi, American here. Gotta say I've never been a fan of New York style cheesecake. My wife adores it, but it's always been far too rich for me. To be honest I didn't know that there were different styles of cheesecake, so I am eager to try some of these. Very excited for your Franken-cake.
Here in Greece they still make the ancient Greek cheesecake recipe. The only addition is grated orange or lemon peel in the cheese and lots of cinnamon sprinkled on top.
I‘d suggest whipping the egg whites stiffer for the Japanese Cheesecake and then really folding vs. stirring them in.
extra trick- Its possibel to cream the yellow as well. If it comes to max Fluffiness and a lot of eggs its time well spend.
Me: I'm going to do my home workout right now.
CZcams: How about some cheesecake instead?
The ube cake you forgot the gelatin. That American cheese cake looked amazing 👏
Seen recipes that don't include gelatin, seems strange.
The Bavarian Bakery on Eglinton in Scarborough made great quark cheesecakes when I lived in Guildwood Village in the 70s, 80s, and 90s. They had shortbread crusts, choice of fruits on the bottom, and high, airy, fillings which aged each day that they lasted in the fridge, getting denser and denser. Yum!
When I was in Germany for a while, loved the version there "Käsekuchen". It was kinda different from the others, but in the same time I can say it is one of the best ones!!!!
Greetings from Bulgarina, Andong!
"Käsekuchen" is the real deal!!!!
czcams.com/video/3n0W__jFz8I/video.html
@@bouabadahamid gtfo man, promote yourself elsewhere.