Marbled Basque "Burnt" Cheesecake, any flavour you'd like
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- čas přidán 11. 07. 2024
- Want a cheesecake that's impossible to screw up? Basque style is the one for you. The cake is baked in a hot oven and intentionally left to "burn". The outside gets deeply burnished brown, the top cracked and sunken, yet somehow the inside stays impossibly soft and creamy. It's the cheesecake with modern sensibilities: casual, boldly flavoursome, textural, and perfectly imperfect.
I take it one step further by marbling in different flavours. In the video, you'll see three of my favourite variations: chocolate, matcha, and ube.
Come say hi on Instagram: / sheldoskitchen
Marbled Basque Cheesecake
6” (15 cm) Metric
- 500g (2 blocks) cream cheese, softened @ room temp
- 166g (1/2 cup + 1/3 cup) sugar
- 3 large eggs + 1 egg yolk (~50g each w/o shell)
- 265mL (1 cup + 1 tbsp) cream, room temp
- 1/4 tsp fine sea salt / table salt
- 1/2 tsp vanilla extract
- 20g (2 tbsp) all-purpose flour
6" Imperial
- 16 oz (2 blocks) cream cheese, softened @ room temp
- 150g (3/4 cup) sugar
- 3 large eggs (~50g each w/o shell)
- 1 cup (240mL) cream, room temp
- 1/4 tsp fine sea salt / table salt
- 1/2 tsp vanilla extract
- 18g (~2 tbsp) all-purpose flour
8" (20 cm) Metric
- 750g (3 blocks) cream cheese, softened @ room temp
- 250g (1-1/4 cup) sugar
- 5 large eggs, room temp (~50g each w/o shell)
- 400mL (~400g) cream, room temp
- 1/2 tsp fine sea salt / table salt
- 1 tsp vanilla extract
- 30g (3 tbsp) all-purpose flour
8” Imperial
- 24oz (3 blocks) cream cheese**, room temp**
- 8 oz (1 cup + 2 tbsp) sugar
- 4 large eggs + 1 egg yolk (~50g each egg w/o shell)
- 360mL (1-1/2 cups) cream, room temp
- 1/2 tsp fine sea salt / table salt
- 1 tsp vanilla extract
- 27g (~3 tbsp) all-purpose flour
6” Cake Flavour
- 2 tbsp (13g) cocoa or matcha powder
- ~1/2 cup (~120mL) cream
(omit 1/4 cup (60mL) cream from recipe)
8” Cake Flavour
- 3 tbsp (20g) cocoa or matcha powder
- ~3/4 cup (~180mL) cream
(omit 1/3 cup (80mL) cream from recipe)
Make Batter
1. Pre-heat oven to 475F with rack in upper third of the oven.
2. Line a 6”x3” (15 cm x 7.5 cm) or 8”x3” (20 cm x 7.5 cm) cake pan with two sheets of parchment paper.
3. Add cream cheese to a large mixing bowl. Mix on medium until soft and fluffy. Add in sugar. Mix until sugar is fully dissolved into the cheese, about 2-3 minutes. Scrape bowl halfway through.
4. Add eggs one at a time, beating until each egg is combined before adding the next one. Scrape bowl halfway through.
5. Add salt and vanilla extract. Mix on low to combine. With mixer still running, slowly stream in cream. Mix in cream until batter is smooth.
6. Sift in all-purpose flour. Fold flour into batter until combined. Scrape down the bowl in the process.
Add Flavour (optional)
1. Divide batter into 3 portions, one larger (leave plain), one medium (moderate flavour/colour), one slightly smaller (most saturated/concentrated).
2. If using matcha or cocoa powder, add powder to a large bowl. Alternate between adding splashes of cream and whisking vigorously. Keep whisking until a smooth moderately thick paste forms.
3. Add 1/3 of the paste to the medium portion of batter and 2/3 of the paste to the smallest portion of batter. Whisk to combine smoothly.
4. If using bakery emulsion, add enough so that the smallest batter portion is the darkest and the medium is a moderate colour. Leave largest batter portion plain.
Bake
1. Pour batter starting with smallest/darkest portion, then medium, then largest/lightest portion. With each subsequent pour, do so quickly from a height so that the batter hits the bottom of the pan. Swirl just the surface of the batter to create a marble pattern.
2. Transfer cake pan to a baking tray and place in the oven.
3. Bake for 30-45 minutes. At 30 minutes, start checking the cake. It’s done when the cake is puffed up, top cracked and browned. The centre should be wobbly but not too liquid. If not done, keep baking, checking every 5 minutes. For a firmer texture, bake until the cake is mostly set but centre slightly wobbly when shaken.
Cool & Serve
1. Let cake cool in the pan completely, at least 2 hours at room temp.
2. Once cooled, lift cake out with the parchment paper. Gently peel back the parchment and transfer cake to a serving plate.
3. Dunk a knife in boiling water to get clean cuts. Re-heat the knife and wipe clean with damp towel between each cut.
4. If desired, once cake is cooled, take it out of the pan, place in a sealed container, and refrigerate until ready to serve. Let cake come back to room temperature for at least 30 minutes before serving.
00:00 Intro
00:57 Recipe Begins
01:24 Make Batter
01:42 Cream Cheese: Metric vs. Imperial
02:11 Batter Cont'd
03:16 Flavour Possibilities
04:19 Divide Batter
04:39 Ube
04:56 Chocolate & Matcha
05:43 Pour Batter
06:11 Bake
07:11 Cool Completely
07:37 Serving & Slicing
07:58 Texture & Flavour
08:37 More on Matcha
08:49 More on Ube
09:11 Plain Cake w/ Berries & Cream
09:29 Outro - Jak na to + styl
This was amazingly delicious! Made plain vanilla version with lemon extract for brightness. Very luscious but light at the same time. My oven was either too hot and/or I needed to drop rack down one more tier. Will attempt chocolate and a pandan version in very near future…thanks Sheldo for your expertise & generosity in content!
Hey Emily! So happy to hear that you enjoyed the cake. If the top of the cake is browning a bit too quickly, your instinct to drop down the rack is a good one since each oven is unique and has different hot spots.
Do you have an oven thermometer? If not, they're pretty inexpensive and I'd recommend it! You can use the thermometer to gauge oven temp and find hot spots but also to calibrate your oven (if the range model supports that function). Once calibrated, you can eliminate the oven temperature variable and it'll help all your baked goods turn out better!
I promise I'm not sponsored by Big Oven Thermometer LOL, I just find them to be very helpful 😂
Love the dedication of making different recipes for Canada and the US so viewers can use an entire block of cream cheese
Haha thank you! I haaaaaate when recipes call for awkward quantities of things and then you're left with a weird amount to use up. I guess in the case of cream cheese, it's not so bad. But anyway, I couldn't do that to y'all!
Agreed.
fr bro you're a legend for this
I want to second this, but not just for Canada. On behalf of the rest of the world I want to thank you for doing this also.
Your channel and the content you deliver is perfection
Sheldo, you're actually insane. The production value and quality of cooking is otherworldly. You're the next multimillion sub cooking channel.
Comments like yours are what keep me going! I can't believe the supportive community that I've been able to find on this platform. It's amazing!
@@sheldoskitchen dude for REAL you make AMAZING and EXTREMELY thoughtful videos though. The production value is indeed insane, and so is the help you provide. You seriously think of every tip possible and you also do unit conversions 🥺🥺🥺 What kind of angel on earth are you 😭
Thanks soooooo much for all your AMAZING ASS VIDEOS!!!!
What everyone else raves about: metric AND imperial, US AND Canada cream cheese, 6” AND 8”, the love and care PLUS I really appreciate you do 6” cakes!! YES!!!! You’re a true gem 💎 Sheldo!! THANKS again!!!!
Thanks Jane! 6" is the best cake size as far as I'm concerned. If I need more cake for an occasion, I'll just make a really tall 6" cake hahaha
One thing that sets this channel as incredibly unique is that Sheldo always has a cooking/baking tip. I have no idea how, but anything that goes into oven is a big challenge for me. I can cook pretty well if I do say so myself, but struggle with batter. And watching your videos I can see the amateur mistake sinkholes I fall into whenever I try to bake a cake of any sort. It almost feels as if my big brother is patiently teaching me on how to not screw up and make the process easier and much more enjoyable. Thank you very much for your lovely videos, truly inspirational!
I love that! My goal is to feel like a friend in the kitchen, like we're hanging out and baking and chatting and having a grand ol' time. Since I'm an actual big brother, I'd probably throw in more good-natured ribbing than I include into these videos, so you gotta be ready for that :P
For me my oven heats unevenly so every recepie is "unique" haha
@@Grandmaster-Kush fan or conventional? Electric or gas?
I always thought basque cheesecake wouldn’t be as creamy as regular cheesecake.
So I was a little mindblown to see how soft and creamy yours looked! It looks so good!!
Basque is deceptive that way. I've always found it even creamier than regular cheesecake! Because it doesn't bake for as long, the inside stays sooo soft and gooey.
No fair! I was planning to make your chiffon cake for my birthday next month and now you do a Basque style cheesecake?! Guess I'll have to make both now and do extra exercise workouts. At least, you do small ones.
Thanks for providing such excellent recipes and videos.
PS: Is there a prize for being the 2nd to comment? LOL!
I wish I could give out badges to early commenters!!!
Small cakes are the best! I love me a good 6" cake. Perfect for bringing to a small gathering or to have to oneself over a few days.
I love how much time and effort you put into these videos, it makes me so excited to cook/bake!!
Thank you so much!!! I get so excited about my recipes too so I'm very happy to spread the enthusiasm :)
I really appreciate all the variations, especially for US/CA. I also really appreciate having so much text to refer to after I watch the video so I don't have to skip around finding the vital information.
Cheers!!!! Hope you enjoy the recipe if you do give it a try :)
girl i found ur channel like last week from ur whipped cream video and i CANNOT stop watching
ur voice is so calming and u sound so passionate about ur cooking im love this
omg staahhhhp. that's so freakin nice of you!!!! i'm just a big ol' nerd who loves baking/cooking and the fact that i get to share it with cool people like you is just the cherry on top!
My jaw DROPPED when you said you made recipes for both systems, AND both sizes. And you have a full time job, too?! So glad YT rec’d you a couple days ago, love your dedication and your sense of humor! Plus ur very cute 😁 Glad I’m getting in on the ground floor.
I got yo back! Always!!!! Hahaha I'm just putting in all the things I'd want as a viewer or someone who's making this recipe. Really appreciate the kind comment Christy!
Can't wait to try it, props for putting in the work to write the different recipes !!
I love the way you describe the different flavors you get from each cake at the end!
I'm currently going through a phase where I need to dramatically reduce my sugar intake. Watching your videos definitely don't help. This looks scrumptious !
I don't use sugar either, I wonder how monk fruit would do. It's usually mixed with erithrotol, which won't caramelize the way that sugar does, so not sure it would work.
Monk fruit erythritol blends are great when it's just sweetness that's needed, but it's not great when sugar is a structural component, like many cakes or meringues. Once I tried to make a swiss meringue with erythritol and it was a spectacular failure. Wish I could get my hands on allulose cause I hear it caramelizes like real sugar! Too bad it's not yet approved in Canada.
Yay new video!! Thank you Sheldo!
My next baking project!!! Can’t wait to make these! 😍 thank you sheldo!!
thank you for the very clear instructions.
Just found your channel and I love it!
Thank you for putting the effort in for the US and Canadian measurements. Most channels don’t do this but it’s much appreciated
These look amazing!! Its often the imperfections that make things wonderful ❤️
Sheldo: you are the best baker! Simplicity and tremendous flow to your technical presentations.
The most interesting part of my day was watching this video. I can't wait to try it myself, thank you!
I just baked it, it is super delicious as expected!
Okay can we take a few minutes to appreciate that you made recipes for both the metric and imperial system... I will be trying this one out!
I'm just out here doin' what I do haha. Couldn't leave my friends from around the world just hanging!
I think what I like most about these videos is that it’s obvious that you spend a lot of time with the recipes and it makes the dishes feel like really precious things that sound exciting to try!
Thank you so much! I'm glad that the care and attention I put into the recipes comes across.
Theese look absolutely fabulous, I'm definitely going to try it! And special thanks for thinking both of the metric and non-metric system users!
It was so soothing watching this video and I can’t wait to try the marble effect! Thank you!
The production value of your videos are unreal. I can't believe you gave us both recipes! This is a hidden gem of a channel. Thanks for your great work :)
And the audio!!! ❤️ My soul just takes a deep, happy breath
Definitely going to try it out. Thanks Sheldon!
My family and I loved this recipe!! And it was super simple to make!! Your channel is amazing keep up the good work 😁
You are so considerate
I just tried basque cheesecake for the first time today and was thinking about making it myself, then I got recommended your video. Really appreciate all the little tips and extra details you put in to ensure everyone everywhere can make this without any complications. Great video!
This channel is insane. Watched all the videos. Never felt so inspired to finally dive into baking a cake.
Was nervous with the high temperature but gave it a go. Thank you!
I'm Spanish so I have grown up with Basque Burnt Cheesecake, and I'm so happy that it's becoming so popular worldwide this year! I'm so glad everyone is enjoying how delicious it is and the variations you just made look so delightful!
why doesn’t this man have more subs? the work you put into your videos amazes me 💕
They all look so YUMMY! 🤩🥰😍
all of your videos are amazing and you are an inspiration! thank you for these recipes !!
You’re so welcome Audrey!
I love how thorough your videos are!! keep up the good work! im excited for whats to come
Thanks Kristy!
m so excited to try this! Thank you Sheldo!!
Yay! I really hope you like it if you do make it!!!
i enjoy your videos so much, thank you!
Your videos are so calming and beautiful, it makes me feel like I'm at home while I'm at college :)
Aw!!! Thank you. That warms my heart.
Can’t wait to try your recipe yum❤
Definitely going to try
Thanks ! 🙏
This is becoming one of my favourite channels! Love that you're so thorough in showing all the steps and accounting for different sizes :)
Thank you so much and welcome to the channel!
Keep episodes like this coming, and you’re bound to take off. Great production, music, editing, recipes and narration. All of the tips sprinkled in were nice as well
Thanks so much Travis!
Omg yesssss flavors!!
WOW! These all look incredible! Subscribed!
Amazing video, super creative o.o this looks really delicious. All of the cakes look so unique!
I know what I'll be eating this weekend. YUM.
Your channel has quickly become one of my favorites and a must watch! Thank you for being so great.
Your'e so welcome. Thanks Giselle!
This is my first video I’ve seen from you, and I’m so happy it showed up on my CZcams home page! Can’t believe the effort you’ve put into this! Hope this channel blows up :)
I fricking love the flavour combinations you presented! Gorgeous marbling in the cakes.
Ahhh thanks Stephen!
I love the two different recipes idea, so considerate! 💓
Thank you! I hate being left with random chunks of cream cheese so I couldn't do that to my viewers!
Aloha Sheldo‼️
I found you and your lemon squares 😍
I enjoyed watching listening and learning VERY much so you know I’ll be making some real soon🤙🏽
Thanks from your new subscriber🤩
Thank you for taking into account the metric and imperial differences for practical purposes 👍
I have now tried 4 recipes on this channel and each one has turned out flawlessly every time. As a food scientist who is intimidated by baking, I not only appreciate the easy-to-follow instructions and multiple conversion options but also love the detailed explanations for each step. Understanding the rational for the process helps me learn about baking rather than just following steps on a page, so thank you!
If you ever come out with a cookbook (hint hint), I will be the first in line to buy it!
I’ve been wanting to try and make basque cheesecake!! Definitely have to do it now after seeing your matcha one 🤍 First time stumbling on your channel & enjoyed your narrating and editing so much!!!!
found in my recommended and I already love this channel!!
Thanks Bey ;)
I want to try this SO MUCH!!
i love how thorough your testing and recipes are. thanks for showing the wobble so I know what it should look like. it's really helpful.
You are so welcome!
I'm SO EXCITED to try this recipe.
Hope you like it!
The thing about your channel I love is that you show the technique on how to make a recipe and I appreciate that so much so thank you and have a wonderful day.
You're so welcome! Hope you have a wonderful day as well!
This is SO good. Never seen this type type cheesecake before. The way you describe things makes everyone want to try it
Thanks so much!
So glad i stumbled upon this, you're really easy to listen too :)
I follow a TON of cooking channels and you are now hands down my favourite. You have such a welcoming and wholesome personality, and fool-proof recipes with advanced tips from someone who's got it down to a science was EXACTLY what I needed. This channel is going to blow up I KNOW it ♥️
Wow your comment just made my day! Thank you so much ❤️
the quality of this content is amazing. like most people i just watch food videos for entertainment, and while there's nothing wrong with that, you make things so approachable that I actually want to make them. The english muffins were great and hoo boy i gotta make this one happen too
Thank you so much! Hope you do give it a go if you're feeling up to it :)
Amazing!!!
Great stuff!
Love this! I plan on making, and thanks for the measurement conversions!
You're welcome!!
This is a beautiful tribute to my favorite dessert. Thanks!
we're on the same wavelength cause it's definitely one of my favs as well!
LOVE the attention to detail from the cake pan size to the different conversions to tips on how to create that STUNNING marble effect. absolutely beautiful video and incredible recipe, can't wait to give this one a try as well!
Thanks Rachel!!! Hope you enjoy it when you do try the recipe out!
your editing/video quality is just as wonderful as your recipes! i'm a new fan!!
This is such a beautifully produced video, and the narration, with your soothing voice and yet such enthusiasm is perfect. Well done, and thanks! Can't wait to try making it!
I really appreciate that Natalie! Hope your week's off to a good start :)
Definitely making this! 😮💨
Hi Sheldo!🥰 I fell in love with your thumbnail of all of these🥰🥰. New subscriber and I will definitely try this!! God bless🙏🏽
Yay Sheldon....am so happy to see you post Canadian Bake Off....keep up this great work.....✊
Thank you for the support!
thank you so much for the different pan size conversion!!
You're welcome Michelle!
thank you so much for doing all the math for both systems, thats such a nice gesture
You're welcome!
Thanks for this!! I literally want to try all of your recipes
Hehe I won’t stop you from doing that
Commenting for the algorithm so more people can see these videos. You’re amazing Sheldo ❤
Thanks Frankie!!!! It really makes a difference. I really appreciate it!
Ok, you convinced me to make this too. Will make the matcha for myself and chocolate one for Mother’s Day.
The thoughtfulness that you put into your recipes is seriously impressive and appreciated (hand vs stand mixer, Canada vs US)!! Thanks for making your recipes as accessible to as many people as possible :)
Thank you so much for noticing that Stephanie! I pour a lot of love into these recipes ❤️
Great work! Look forward to trying this style of cheese cake. Love your style and commitment to sharing your food knowledge 🥳👍
I hope you enjoy it!!!
Oh, my gosh! This looks amazingly wonderful. Thank you so much for sharing it. I have to try it but first I’m going to have to find one of those special pans. 👍🏼
If you have a shallower pan, you could divide the batter and pour into two shallow pans. You'll just end up with a flatter cake that way. Watch the baking time though!
omg omg omg basque cheesecake is my favourite thing EVER!!! the matcha one sounds incredible I absolutely need to try it thank you so much
If you do, let me know how it goes!!! I love the matcha one. Such a nice flavour.
This is officially my fave baking channel!!🥰 Gonna make this tomorrow.
Aw thank you so much Kaye! Let me know how the cake turns out!
Omg, I just made the Ube one and it’s FANTASTIC!!! So easy but so good, I can’t believe it. Thanks for the recipe!
So glad you liked it Suzanne!!!!
Amazing idea, can't wait to try it!
Yay! Thank you!
Omg loved watching you on Great Canadian Bake Off! Can't wait to see more from your channel!
Thanks Kevin!!! Welcome to the channel. Lots more baking (and food stuff) to come :)
Yo this is my favorite channel right now, your food looks so frickin good bro!
Damn thank you! It means a lot!
These videos are literally higher quality than the food network - friendly, smart, aesthetic, and so helpful! Great recipe choices. Keep it up! I will definitely have to try this cheesecake soon.
Damn that's a huge compliment. Thank you so much!
Thankyou so much for this recipe!! It's so good, I don't think I can ever go back to making the refrigerator type of cheesecake.
Hi Sheldo, thanks for making these recipes. I've your plain cheesecake twice now and it is a hit 👍
That's so great to hear!!!!
I only discovered your channel a few days ago, but I love it! Aside from how relaxing and entertaining it is, you put so much effort into making sure the recipe will work for everyone and include as many versions of it as you can, and also have a lot of really useful tips and instructions that make a completely new kind of recipe way less daunting than it otherwise would be. I hope your channel gets the recognition it deserves soon! The quality is way higher than the views you're currently getting.
Aw thank you! My goal is to have people feel like we're hanging out, late night, baking in the kitchen. It's my favourite thing so I want to share that vibe!
Your voice is so soothing, and I'm so sold on this cheesecake! Definitely looks like it delivers good flavor and texture for so much less fuss!
Yes!!! Let the cracks happen. They make the cake better :P
Thank you for sharing this recipe Sheldo. Fond memories of enjoying the basque cheesecake that you kindly gifted to me.
You're welcome Liezl!!! Can you believe that giveaway was over a year ago now? Crazy how time flies!
@@sheldoskitchen it sure is! I feel 2020 and 2021 were blended into 1 year.
Whaaaaaaaaaaaaa that looks amazing!!
Promise that it tastes just as good as it looks :P
Your videos are such a pleasure and delight to watch, they're educational, and so beautiful to look at 😀❤️
My nervous system calms down and gets all excited and happy when watching, because your channel is so aesthetically pleasing, your voice is calming and friendly, and at the same time I always learn something new!!! ❤️
Thank you Sheldo 😀❤️👏
Aw thank you so much!!!! I'm just your friend in the kitchen hanging out hehe. The world is too stressful so I like having my peaceful lil corner of the internet.
wow, that recipe is actually really simple! definitely gonna attempt this.
i really appreciate the metric measurements, makes this so much easier
It doesn't get much easier than this! You're very welcome. Hope you enjoy if you do give it a try!
Gonna try these for my birthdayy
having a field day hoarding your videos into my cooking playlist
fantastic work!!
ah thank you so much!!!