I know a lot of men who should ask " should I tap that?" 🤣

Caramel sauce

Molly Baz is the one who made the original recipe: www.bonappetit.com/recipe/basque-burnt-cheesecake

I wish I could come to your home and just eat for a week.

I would never burn a cheesecake. I've had some before and I don't like it. I found one you cook in a pressure cooker that super easy and has no coloring and that one is ow my favorite.

What up biggie cheese

My name eh chef

Kam Mike Elton John

Cheffrey Jeffrey Ohn

Cheffery Johnson

You clearly haven't been to the shitty restaurants I have..... lol

"They'll love it that way" to quote a Chef I worked with.

@@Rem694u2 don't blame the chefs too much, the head chef kept yelling at them for it being RAW

Or charred

“Blackened”. Throw some hot sauce on it and you can call it “Cajun”.

What a really lovely comment.

Paige, that was very sweet!

I'm so glad to know you're cooking in college. So many people just don't cook, even later in life, and they're missing out. I'm teaching my kids to cook because I don't want them to live off of cereal, sandwiches, and pizza when they move out. And cooking great food at home is much less expensive than going out. Even fast food is over priced.

Ohh, good one..!

Good one, hope it isn’t a stolen one

Now that's a serving suggestion I must follow!

Because you can't eat your guests and have them too?

Lol...my husband would completely agree to that!

I try not to cook special desserts like this for big family meals since i want most of it for myself and my family are even bigger pigs then i am. The only exceptions are easy desserts that i can easily make multiple batches of so i can keep one for myself. Last time i made a special cake my dad took a quarter before the dinner even started and then he sliced off another quarter the minute dinner started. There were 6 other people there. Now I usually make easy desserts like wild blackberry pie since its easy to make 1 for myself and 1 for the family.

@@arthas640 No wonder you killed him after the campaign, had enough of that nonsense.

i died

I can't believe he said that. This is a family show Chef.😒😀

Lol

Yes, and twice on Sundays.

And then tapping it on the table. I died.

🤣🤣 sorry your comment made me laugh!

My wife use to burn water, she has come a long way from when we first got together, now she won't even let me in the kitchen :P

You are a true visionary

You’re way ahead of the curve 😏

Hey, good for you..! 😀

Only if you whisk it by hand

Devin Pierce lmao hahaha good one

I like that one

Your girlfriend is fortunate to have you :)

i hope you are still together

@@bmofano We got married last November. This is still her favorite dessert.

@morganwood8430 that's brilliant, was urs fully set like this or goey? The cheesecake..

Hungry Gamer did josh copy this guy?

Shaun Young lol no. Josh was just doing his rendition

Hungry Gamer ahhh okay

But the algorithm was right, I just watched both Burnt Cheesecake videos back to back😂😂

Shaun Young if anything they both copied La Viña restaurant 🤷‍♂️

tedturneriscrazy Most underappreciated comment here!

The way he asked is hilarious

10/10 would tap

Dennis Jeppesen 😂

Okay, now I’m picturing cheesecake saganaki...

@@CantankerousDave Saganaki?

You got it Bob

Yeah. Vegans don't know what they are missing 😁

Thanks, that's good to know as I always reduce the amount of sugar as well.

Thank you for sharing this because I would have tried that too. Tried it with Neufchatel and it came out great.

Omg thanksssssss

I never change a recipe. Cooking is like chemistry, you change one thing and it all easily fucks up

@@LadyBloodyWrists Changing the recipe "is just you cooking" per Chef John. Fortunately, he often gives a warning here or there, but if you don't take chances, you'll only borrow his wisdom.

Heeeheee.

@@jevonwalcott5465 LOL you're laughing because you do it too

I make my family leave the kitchen when I cook just so they won't think I'm crazy when I do my Chef John voice.

@@Vinnafetish yesss, hahaha, blessings.

I used to love COOKING, it was my favorite thing! But now I have no one to cook for!😂 like I used to anyway! My Grandmother passed away, kid's are grown and it's only fun cooking for a crowd!

at 4:39 he gave it the oooooollllllldddddddd tapa tapa but not the ooooolllllllllddddd rounda rounda

Whoot whoot

Probably because it’s played out. I still say it in my head every time he says it though. I’ve been conditioned.

keeps you on your toes

@@NB-ky5ol Played out? How dare you

Yes Chef please do the juggly cheesecake!

😁😁😁😂

It's how the vitamin B12 gets in.

Very, very carefully

fernarias lol 500 degrees on accident?

@@SaniyaKelly It's supposed to be 500 for 15 minutes and then 350 for 50 minutes but I forgot to lower it. It was a new york style cheesecake and it came out like this. It had a high caramel taste and only the bottom crust burnt. My roommates and I ate it all (I was in college then).

You absolute liar

@@LordOfTheReefer Why would I lie?

"on" accident? what kind of hick says "on" accident?

i can't stand it lol

He has this weird upward inflection in the middle of most of his sentences. Its violently obnoxious lol

Teacher from Bueller

If Santa ever sounds like that you know he’s been kicked in the head by a reindeer.

He’s in the pocket of Big Butter.

Grass fed butter is cheaper than processed butter at walmart

@Aida A oh xD

Aida A omg really? Any butter is really expensive in my country. When I am baking I usually grease my pans with sunflower oil or margarine because they are cheaper

Just stick some pieces of herb into that butter; presto, grass fed butter.

Right???

and no cayenne??

I have heard of quark, but I have never seen it here in the US--perhaps cream cheese + some lemon juice would be a good substitute? I bet it would be good in a crumbly pie crust! I make a Ricotta cheesecake with a shortbread crust, and it's amazing!

@@ParnellTheChef hmm. Hard to say. In Germany you get it everywhere, so it's not really something I ever thought of substituting. The one that is normally used for cakes is a very low fat, wet version, that's why I'm not sure whether cream cheese will be a good substitute texture wise. The taste is more like sour cream I think, but it also has the ability to stabilize a dish in a way eggs do but sour cream doesn't. Sometimes it's even used as an egg substitute. Hmm... I think my mom made it herself once. It's made from milk that is added rennet. The fallout is drained to get quark. It is used to make cheese after all. I think there's a cheese curd video from chef John. Maybe that will help. You should just stop before the fermentation process.

@@mariafloruss6729 OK. It sounds closer to cottage cheese...I will have to do some experimentation. Thanks for the detailed response!

@@ParnellTheChef yeah, cottage cheese might be the closest you can get. However, you can get that here in Germany, too, and I don't think anyone would make a regular cheese cake with that. ^^ but you have to take whatever you can, I guess. I think, it might be quite interesting, actually. :) Happy experimenting! And maybe someday quark will cross your path. :D it's very versatile. Not just for cakes and desserts, but also with added garlic and chives with a baked potato. Perfect balance of creamy and tart! :D my dad makes a sort of "cooked cheese" (Kochkäse) with it by adding baking soda for a very interesting chemical reaction and change of both texture and taste.

Yes, definitely need to do some research. A balance of creamy and tart on a baked potato sounds great, as does the cooked cheese. Once again, thanks for the ideas!

This isn't a traditional basque recipe. It was invented some years ago by the chief of La Viña

@@osabaero well that might be more accurate. What I meant is that I didn't expect finding a recipe from a Basque restaurant. I haven't tried it yet, I should visit Donosti whrn this covid crap id over.

@@Lalairu oh damn, I hope I didn't sound agressive! But yeah me too, I discovered it during lockdown, so once it's all over, I know where I'll go! (And yeah it's always funny to find references to our culture on youtube etc, we need more recognition!)

@@osabaero lasai, no sonaste agresivo 😂 efectivamente estaria bien ver mas recetas hacerse reconocidas... El mundo se merece poder conocer nuestras maravillas 😂 que ganas de que desaparezca el bicho

Cheesecake Dirt

🤯

try saying that 3 times fast! :)

Until it blows up ;3

Then you must have had this in "La Vina?"

@@johnferdico2490 Nope. Ive never been to Spain sadly. There is someone that shares my surname that lives either in spain or around spain though.

@@greg7316 It's a wonderful country....people, food, history, and art.

Well, if you want to increase that number, then be sure to mate with as many females as you possibly can.

This cake has been sold at supermarkets in Spain for at least 25 years, for peanuts money and good enough for making it not worth baking it at home.