Basque Cheesecake - Bruno Albouze

Unlike classic New York cheesecake, Basque cheesecake is crustless and isn't smooth or dense; instead, it is finished baking in half the time compared to regular cheesecake but at a higher temperature to achieve that rich, lightly scorched surface, yet the center of the cheesecake is still jiggly. Here is my interpretation of the Basque cheesecake - the heavy cream has been subbed for pastry cream.. and the result? it has exceeded my expectations!
To get the full recipe go to brunoalbouze.com
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[@ThatElectroGuy]

C’mon folks, let’s get Chef Albouze to 1 mil subscribers he deserves it!

[@minhobrown170]

HE DESERVES 10 MILLION

[@rme1383]

He doesn't share recipes that's why he is losing the competition

[@minhobrown170]

@@rme1383 yeah he does ON HIS WEBSITE. His recipes deserve there own website there so good!

[@rme1383]

@@minhobrown170 not anymore. You have to pay for them and no one bothers to check his website and then pay. They just check the description section of KZbin.

[@minhobrown170]

@@rme1383 nope only his really hard recipes you have to pay for. And I would happily! You don’t understand Bruno is a professional. Unlike these other homecook KZbinrs HE IS THE REAL DEAL and deserves so much more.

[@Claudia-up6hr]

I think Bruno's techniques, explanations, & recipes are far superior to those of other chefs on KZbin, although there are some I also watch & enjoy a lot. Plus he's the cutest 😍! (sorry, Chef John 😁)

[@carmelitajones7779]

🤣🤣🤣

[@aveaillium8754]

@TDPMAYHEM GAMING agreed. People can not take the real things nowadays. They prefer stupid abnormalities.

[@seferinorino6951]

Chef John has the most annoying accent ever

[@matiasmerono]

@@aveaillium8754 We both are people of nowadays and here we are.

[@aveaillium8754]

@@matiasmerono Fortunately we are the 0.01%. Have you seen videos of other channels? They make ramen burger. It ain't classy or flavourful.. It is only hyped.

[@CrippledKittens13]

I can't believe Chef Bruno doesn't have a million subscribers yet! I think he's become my favorite chef on KZbin.

[@fernandacappucci8412]

seriously ive been watching this guy since 2014 or so and he's always done top notch content, he deserves lots more recognition

[@jovananikolic2783]

Chef Bruno, I can't even express how much you inspire me to bake. I am a programmer from Serbia having a dream of opening a luxury bakery in the future. I wish you all the best in life because you are the best there is!

[@sfax]

Just go ahead man, it won't be perfect at first but you will learn a lot.

[@TheNails3]

All the best with your bakery idea. Sounds great!

[@abdulazeezalshareef]

Dear Chef Bruno, You are the best chef who I ever had the privilege of following. Your are truly the real deal! Your combination of knowledge, skill, versatility, and imagination is superlative. I truly can’t thank you enough for what you taught me. God bless!

[@isaian2e]

I've made this several time and I can truly say this cheesecake is the real deal.

[@saracardozo324]

I love your cooking and the explanation is very clear. I wish I could be like you because I am only 7years old. I love watching your videos. I keep watching them on my Mums phone.

[@lconway6508]

Dear Chef Bruno, you are the most amazing chef ever! You are my idol!!! I wish I could bake and cook like you. You bring so much joy to everyone who watches your video. Thank you for sharing your talent with us mere mortals. You ARE the real deal! 😍

[@dimitrischatzimitsos9839]

I watch your channel for the last ten years and each time I see a new video of yours I'm inspired because every recipe is something new for me. Thank you once again my friend!!

[@Junie0406]

Bruno albouze my chef and my mentor.I always watch every single content of video.

[@grzesiektg]

for the first time, that hype for Basque cheesecake already ended in Europe and just started in America :D nice :3

[@powerpuffgirls7874]

Been following for 10 year, still amazing with all the video

[@karldelavigne8134]

I thought this looked too perfect at first... Of course, the recipe has been Brunofied. Absolute genius. I will try this, but I suspect the almond essence is better left out.

[@MemoGrafix]

I remember My Mother making this cheesecake once in awhile when she vacationed from work when I was younger.

[@chefluke]

Making cream pat first, then incorporating the cream cheese, is a brilliant idea. Chapeau Bruno.

[@dear_totheheart]

Delightful! Love the historical context and modified yet still authentic recipes like this, wonderful

[@RBBanner]

You are an absolute delight to watch! I love Basque cheesecake, and you make what looks like the best one so far!

[@aericabison23]

The last thing I expected to like on KZbin was seeing a French grandpa make delicious food, but hey, you know what they say- there’s a first time for everything 😆🌟

[@KitchenWizard]

The way you are improving day-by-day is absolutely fantastic! 👍😋💚

[@evofreak1304]

You are just amazing Bruno , a rare breed these days!

[@aveaillium8754]

That looks so scrumptious. Basque cheesecake is my favourite.

[@ellenyeung9668]

Hi Bruno, thanks for the great demo. My oven only comes to highest 250 C. What can I do to achieve the same result as your 290 C?

[@kevinjohnston4923]

Pastry cream in a cheesecake is a great idea!

[@farinabodrum9893]

IPro tip: f you want a really custard like texture you should NOT use a whisk as it incorporates air and gives a more of a souffle or a mousse like interior. You should use paddle attachment. If you want to go an extra mile push the cream cheese through a strainer(To much work for production)

[@salutarypants0792]

Thanks for the tip :)

[@matiasmerono]

Today is the day. Last week thinking about it and this morning while checking the subscriptions here you are. Merçi Monsieur y muchas gracias La Viña.

[@shashankrwt26]

Bruno with all his sass! 🤌😂

[@cadriftr]

Nice, a complicated version of a simple classic.

[@ranaawwad7677]

I swear just yesterday I was looking for the recipe!! You read my mind thank you so much definitely doing your version (side note: haven't even seen the video yet😍)

[@matiasmerono]

We both, at least.

[@rawanalhadeethi5311]

Making this for sure!! I tried your paris brest recipe before and tasted amazing 😭😍 Thank you for sharing with us! 🙏🤍

[@m.gscott5972]

Will make this tommorow !

[@psgman41]

I love the beginning when you put the paper in the mold, like a wild beast (i.e. like me). And then the no-no gesture 😅🤣😂🤣.

[@TheNails3]

Bruno, this looks absolutely divine! 🙌

[@leydileon3422]

Buenas tardes chef Bruno... Saludos desde Venezuela... Me encantan sus videos, Gracias por compartir sus conocimientos... Sabe algo para mí que no hablo inglés, es más fácil seguir y entender la explicación, cuando activan los subtítulos y puedo traducirlos en español.... Gracias

[@princesse523]

The trouble with the subtitles is that they hide the screen. Better improve your English by reading English or French kitchen books

[@TonyAlmeida610]

Goodness gracious get this guy a million subscribers

[@naggymikhail2876]

Bruno, Bruno you really are number one in the world ,

[@luisvazquez4397]

I'll be trying this using Stevia. C'est magnifique. Bon soir et merci Bruno. 🤙

[@hehhehheh666]

Can't do with stevia, it won't caramelize lol

[@noblesmacarons2103]

Hello from Germany chef.. for the forst time thankbu for most informative videos. Please I get a question it is possible to bake them on 275 degree but with the convection oven ? Danke

[@milonisheth8223]

Hi Chef Thanks for sharing the recipe. I have a question to ask- do you bake it at 220degrees with both rods on or just the top rod on? Also I have a 55 inches Morphy richards otg. Should I place the cheesecake on top rod or middle rod?

[@suyapajimenez516]

Chef you are the real deal. Thanks

[@nerdcave0]

This is brilliant, I never made a traditional basque cheesecake because it seems like a heart attack. I also wonder how a creme patissiere would turn out in a regular cheesecake too? Either way I definitely want to try this, thanks!

[@dmitryribchiuk8045]

Hello Bruno I am a big fan of yours. two years ago I was in San Seb and went to the restaurant that claims to have invented the Basque Cheese and they told me that they pre-coock the mixture in a thermomix blender and only bake it for 5 minutes, The original recipie was something like 600g cream cheese 550g heavy cream 20g corn starch 3 eggs 2 yolks vannila and a lot of sugar. I dont like it too sweet so I dont remember the amount as I am usually putting 150g of sugar. But I do the Thermomix and it works like magic

[@dmitryribchiuk8045]

I have to say I am sorry as I wrote this comment 20 seconds into the video

[@sunsetflavors]

what temp do you cook it till in thermomix?

[@benlange7124]

Dear chef Bruno I got a little bit of saffron but I don't know how to use it, and since is a fine spice I want to use it as best as I can, can you make a recipe that includes saffron please? I would thank you so so so much!

[@SirSutty106]

Found another person who made one of these but flavoured it with Ube extract and it is fabulous. Very nice flavor. Basque cheesecake is so good

[@matiasmerono]

Don't waste your time with magical ingredients, try to find a farmer who calls his cows by their names. Nothing more complex and sophisticated than a good ingredient treated with Technic and respect.

[@princesse523]

What is ube extract please ?

[@SirSutty106]

@@princesse523 it's similar to taro they are part of the yam family, common in South East Asian countries. It's a fun purple colour and it tastes sort of vanilla like, it's very nice. I found some on Amazon

[@princesse523]

@@SirSutty106 thank you for your answer Have a nice day 💐

[@lilo7019]

Thanks for sharing be safe you're the king

[@nigermant6347]

the cream have been subbed for milk actually. It's lighter (less fat) at the end, plus that touch of almond that wouldn't hurt any dessert or cake IMHO.

[@thomascocker2427]

Never seen a cheesecake recipe like this. Interested to try it.

[@fingerbottom]

Love the Inception soundtrack.

[@David_P132]

Not sure if my oven can reach 290C.

[@saltconnoisseur4348]

Bruno should buy an inflatable mattress and put it behind him when he eats his food. That way he can fall over completely

[@leylalo4927]

Please Bruno make a lava cake but with aroma and different texture I am tired looking in internet everywhere the same recipe. And please make more cookies like before or something more special cause you are so special men and make so special cake

[@ask230]

Love Bruno's death by cheesecake.

[@princesse523]

It only means "tomber à la renverse" in French. When you are so amazed by something

[@x7728]

Is the ring 8x2 8x3 inches?

[@rosedookie2760]

Looks absolutely delicious, love making cheesecakes. Will try this recipe, just a little question, can I use marscarpone cheese for this recipe

[@matiasmerono]

I use it like principal component of the mix. In fact, you are going to develop your own "coupage", even with blue or very aged cheese. Personal preferences and inventory take his part.

[@princesse523]

@@matiasmerono what an idea ! ❤️

[@souadmraighina8396]

Tooop best recette in KZbin aim morocain in city Oued zem

[@koolreggae1996]

So beautiful. U r the greatest

[@charlyp10]

Le falta estar un poco menos cuajada por el centro. Saludos desde Bilbao!!!!

[@matiasmerono]

A ver si te vas a poner como los valencianos con la paella.

[@NaamiMaMi]

Bruno. U r the best!

[@annaflavia1824]

Lovely recipe chef,.very well explained as usual...where can we find the list of ingredients though? I' d like to give it a try but can't really proceed without right measurements...thank you for sharing all your precious skills GREAT CHEF!

[@BrunoAlbouze]

😊 500 + recipes @ brunoalbouze.com

[@ovidiuc4]

Do you happen to have the time to bake for 250 C? My oven's max temperature is 250 and I think many of the regular ovens have that maximum.

[@alangould7154]

u say not to put the springform pan on a baking pan. the recipe says it's best to use a pizza stone. i have a pizza steel. would i put the springform pan onto the baking steel? Tx

[@twistednerve74]

I don't know why I haven't made this yet....next week I'm gaining weight!

[@MemoGrafix]

You know, when I make high fat foods like this or full cream Ice cream I don't eat anything else on those days I know I'm gonna enjoy it and I walk it off or clean the house vigorously.

[@solarys9123]

Ooooh I was waiting for this!

[@annschiraldi1751]

Can you do a video with Williams Kitchen,,

[@howardappel3596]

Somehow, the Fedex you send me with samples of everything keeps getting stolen. Bah humbug -- that looks so goooood.

[@nicolasjan1584]

The speech flow is owerkill. Like a self devlopment tape .

[@mariagabriellavolpi1843]

WOW

[@naveedbaig687]

I will try it

[@simplesenser]

Bruno, can you please make a cheesecake with 'quark'?

[@ShivaShuklashivashukla]

Love this ❤️

[@razaman724]

👍👍👍👍

[@josipcvitkovic1600]

I'm making it right away today 🤪🤪🤪🙈😎

[@PamalaNEW]

Thanks alot Sir! Now, how can I order this from you? 😁

[@francescosetragno7601]

I cooked at 250°c using fan oven. After 15 minutes, part of the surface was completely burnt :( Is my oven bad or did I miss something?

[@accmaudiovisual9966]

I think is a mistake… must bé 190 celsius, not 290

[@francescosetragno7601]

@@accmaudiovisual9966 I guess you are right, although the website reports the same temperature.

[@SeeNyuOG]

@@accmaudiovisual9966 550F is 290C. It's not a mistake

[@AryeHvsv]

in many recipes, bruno recommends lowering temperature by 25F if using fan. try turning fan off or lowering your temperature

[@user-uh9um8fp7f]

No fan

[@fesmaroc2036]

Maman comme vous dites s'il vous plaît on peut avoir la recette en français je suis une de vos fans quand je fais quelques recettes de vous mes petits-enfants adorent merci à vous

[@zuhairtinawi5822]

😍😍😍😍😍😍 amazing ♥️♥️♥️♥️

[@besthobbit]

I don't think my oven even goes that high hahahaha

[@baashyn9100]

This cheese cake different technique but looks like San Sebastian cheese cake, don't it ?! 😁

[@Mordal1222]

Please make more recipes without heavy cream, it's so expensive these days.

[@princesse523]

Spare a meal then

[@elchabonification]

I was waiting for this moment

[@sandraquito3540]

How do I get the free e-book? I already subscribed.

[@Tom4ik999]

Plz recipe

[@samundieswari2274]

very nice, where is the recipe please

[@achalasharma8756]

Chef what to replace the egg with

[@jaytorr6701]

I am on a quest to find the best recipe. So far I have tried another 5 from KZbin chef's. I wad going to make it, but the cream replacement kinda ruins it.

[@YamixDancho]

Uhm im doing this right now, my oven only go to 250C. Its suuuuper brown after just 15 min👀👀👀 Turned heat down to 50c... Gonna let it sit remaining time

[@alaskandonut]

Yes Bruno Albouze

[@meerabfatima2112]

I have a wish to meet u and taste ur food and shared it with u

[@taniajimenezrodriguez5283]

Magnifica,pero las cantidades de ingredientes?? No las veo

[@princesse523]

On glouglou type the name of the recipe

[@accmaudiovisual9966]

290 Celsius? Don’t you think is too?

[@Jojonajat]

🙏🧑‍🍳✌️🇲🇦chef👌

[@Rita-bp6gc]

Mama mia ! lol

[@erickaflores5601]

No veo los ingredientes... Mejor si son en español!!

[@damkmankm3755]

Bruno is so intense in his videos. I find them kind of hard to watch.

[@BougieBiz]

Any thoughts on how to make this a pumpkin basque cheesecake?