The Famous La Vina Basque Cheesecake | BUT BETTER
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- čas přidán 14. 03. 2020
- La Vina's Basque cheesecake has taken the internet by storm, probably because it's the easiest way to make an unbelievably tasty cheesecake. Just burn it. Yep, you read correctly, burnt cheesecake is a thing and it's marvelous.
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BURNT BASQUE CHEESECAKE (for an 8-inch springform pan)
Cream Cheese, 1 1/2 lbs. (680g)
Large Eggs, 4 each
White Sugar, 10 oz. (280g or 1 1/3 Cups)
Sea Salt, 1/2 tsp.
Heavy Cream, 12 oz. (340g or 1 1/2 Cups)
Orange Zest, from 1 orange
Vanilla Extract, 1/2 tsp.
Almond Extract, 1/4 tsp.
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The internet is crazy over La Vina's burnt Basque cheesecake and for good reason. It's one of the easiest and most delicious desserts I've ever prepared.
I mean I realize you're doing your version of the Basque cheesecake but to me one of the big factors that makes it is the texture of the finished product. Your cheesecake doesn't have any of the classic custardy/liquid looking interior and while I'm sure it tastes good it just doesn't feel like it's what I want out of a basque style cheesecake.
Thank you so much for this comment because I just made one, but have never taste an authentic basque cheesecake so I didn't know how the texture should be inside.
@@coralalejandro4121 it should be more creamy inside, almost liquid in the very center part of it.... it woucl be the counterpart of a good mid-raw steak if we were talking about meat
And that’s fine, there are so many other videos in CZcams that has exactly the texture you want :) Me, I searched for the one that would be more solid then the usual one and this one looks perfect
Great experience making this cake it’s the first time my hubby join me in the kitchen, he was so into it ... now I know we can explore more of your recipes; thank you!!!! It’s to die for!!!!
I love that last shot with the cheesecake slice and shot of sherry. Really sells it!
Thanks Ethan! I noticed you're focusing on pasta. I'm about to dive into some fresh pasta videos and would love to do another collab if you're up for it.
@@KitchenCraftFood Yea I've been diving into some pasta. Working on finalizing up a carbonara recipe today hopefully. I would definitely be up for another collab! Wanna shoot me an email?
Hey, pls can u explain why I whisked a long time and still the mixture doesn’t turn into a batter? I used a handheld mixer and I used halve of the measurements given. Thank you.
I made it and ohhhh it was soooo taste the orange zest and almond added a plus !! Thanks for sharing the topps and recipe
Love the changes you made to this recipe! Will most definitely lead to a more flavorful Basque cheesecake. Keeping this in mind for when I attempt this dish😌
What a well made video from the instructions, right down to the explanation of why you choose certain ingredients. Instant subscription.
Thank you for the kind words and support!
Thanks for these recipes👌👍 Yummy😋😋
Best video, yet, on how to prepare this cake!
Adam and Tim are the kings of homemade cooking
🤣If only my sub count reflected Adam's.
Great Recipe and videos to match, Thanks for using metric measurements as well for the rest of the world watching...🇦🇺
Metric is a better system too 😉. Thanks for watching!
I always add orange zest and vanilla to mine. So delicious.
I cried first time I ate at La Viña. Both the food and cheesecake was world class. Been back 3 times after that.
Oooooooh yum! Going to make this for Christmas
Hope you enjoy it. Merry Christmas!
I've been making Burnt Basque Cheesecake for a few years now and instead of using cream cheese I use 2 lbs. of homemade Ricotta cheese! It's so much lighter and more delicious.
What's your recipe? Can you do a video?
@cynthiatorres1678 Here's the recipe. Remember I use ricotta cheese instead of cream cheese
@@johnscanlan9335 I can't see the recipe. Did you send it?
@cynthiatorres1678 Do you see the CZcams link? It's on a separate reply post.
@John Scanlan honestly, no I don't see it. So sorry.
THIS HAS TO BE THE BEST BASQUE BURNT CHEESECAKE RECIPE I’VE EVER TRIED. BETTER THAN LEMON AND VANILLA COMBO.
Nice! Thanks for the feedback and I'm glad you enjoyed the cheesecake!
THANK YOU
More power to your channel! You have great content!
Much appreciated!
Tim, that recipe looks about as easy as it can get--no crust to fuss with, no bain marie, no greasing the pan! I think it was Refika on her eponymous channel who made cream cheese with just cream and lemon juice about 3 weeks ago, so now I have a reason to try both techniques. QUESTION: How little sugar do you think you can get away with and still have it come out good? And if you do decrease the sugar, would you need to adjust the baking temperature? My wife still talks about how good your cornbread was over Joshua Weissman's recipe, so I can imagine you being on the not-so-sweet end of the spectrum.
Hey John, I can't really point to a reduced sugar measurement, but I'm sure baking with less sugar will definitely affect moisture and texture. My recommendation would be to knock off small amounts, like 10% at a time until you have a result that you like. Not sure, if the change will require a shorter baking time, but I bet it would. Wish I could be more help here, but I don't want to say anything with certainty since I haven't tested it out.
Thank you for the comment about my cornbread. Glad you and your wife enjoyed it!
1like yummy 😋always creative god give you health and wellness 😘thanks for the best chef in the world 😍thanks for all recipes 😘😍❤️👍
"A beautiful disaster" indeed. Kinda looks like my cheese flan. Cool vid along with that music and your soothing step-by-step. So glad to have you back, Chef! 🤗
Long time no see! Hope you're well.
@@KitchenCraftFood I was very busy with work, but now I am catching up. Thank you, and I too hope you and yours stay healthy through all this. 🙏💙
thanks for all recipe , germany
You're very welcome! Thanks for visiting my channel!
Thank you for metric consideration for lazy people like me.. going to try this right now..
I am crazy about this cheesecake
Hey! Thanks for the video. What should I do if I want to make a 5 inch or 6 inch cheesecake? By how much should I reduce the recipe?
Assuming that your pan is about the same height as the one used in this video, halve the recipe
Hi! Just curious what would be the difference if there was flour since you said you 'specifically' removed flour to made it taste better.
You would have that raw flour taste in the center as it is slightly undercooked inside
That one has more sugar in it than my recipe has. I like the idea of orange though but I have never added it to mine. I do love orange cream so perhaps I will add it sometime. Idk how everyone that likes mine will react and there is a lot of cheesecake for one person . Lol. Thanks for the ideas.
It's definitely a lot of cheesecake, even with a smaller 8-inch pan. At one point while recipe testing, I had three cheesecakes in my refrigerator!
Can I use a whisk attachment instead? What will be the difference in outcome, like texture?
I don't think there will be too much of a difference in texture. The whip attachment will be fine to use, but it's harder to clean.
Hey Tim - was your oven a fan-assisted oven? Wondering if I should bake at 220°C or bring it down to 200°C!
Yes, it's convection. The fan was on low during the bake.
I don't have a standing mixer. I have a cheap hand mixer and had no problems.
This is helpful. Thank you for sharing!
I made one a week ago and my husband was floored. I didn't use this recipe but I did use your idea of orange zest, I also used orange essence and vanilla extract. Came out amazing.
This is easily my favorite dessert right now. It's so easy to make and incredibly delicious!
I think I can do this🙏🏻❤
Hi. How do i reduce recipe for 6 inch pan?
What the ingredient change if I use a 6-inch pan? Thanks!
Multiply all measurements by .75 and that should give you the right amounts.
Thank you!
What would be the baking time?
Hi. Tried baking this cheesecake. On 6 inch pan My problem is. The sides were not burnt. Only the top. Which annoys me. Does the pan have an effect to it? I ised only an ordinary pan and not the spring form. And also we bake it on 43 mins with 220 celcius. Had we done somthing wrong with it? Pls
Sounds like you did everything properly. The pan you used was a round aluminum pan though, correct?
Btw peeps, if any of you own an air fryer then this recipe works wonders in an air fryer too. Same recipe, same process and you bake it at 180 degrees for 25-30 minutes depending on how burnt you'd prefer your cheesecake. Try it guys and you can thank me later 😉
OMG THANK YOU
I make Burnt Basque Cheesecake using my homemade Ricotta cheese - it's SO MUCH better than using cream cheese!
Tried this, how come mine was eggy in texture :| Anything i might be doing wrong?
I think you should let it chill more
Mine is always watery I don't know why?
improve it? The cake lacks creaminess. I advise you to go to Spain and try them
this recipe has double the sugar what a regular basque cheesecake has
Baked it too long. It was obviously overcooked. The center should be gelatinous.
nice but not La Vina
Sorry for the honesty but if you wanna tell people you make a better version of a classic you should deliver. The texture of the cake is completely off. It supposed to be smooth and creamy, not crumbly.
It’s not crumbly
I can imagine living in the Basque region in the middle of summer and having to eat a room temp (warm) runny cheesecake and thinking ‘Mmmm… authentic…!’
I prefer a chilled, thick, creamy well set cheesecake and if that’s not Basque, fine, call it ‘Better than Basque Burnt Cheesecake’. 🤓
@@LCOF well, firstable Basque region is colder than average Spain, secondly in Spain we have spring, fall and winter too as rest of Europe. Actually traditional basque cuisine is quite heavy. .Where I live even it snows ( yes, snow in Spain, incredible) and some night summers are chill ( not palm trees) I don´t know why foreigners, overall brits, have the tendency to change all traditional spanish recipies when not to simply destroy them...