I rarely leave comments under KZbin videos, but I couldn't resist posting one for this. I stumbled upon your video by chance, suggested by KZbin's algorithm, and what struck me was how you didn't waste a single drop of batter. The technique you shared for scraping every last bit off, from spatula and egg beater was impressive. So many cooking videos waste a considerable amount of food, but your approach reflects your professionalism as a baker and subtly promotes the message of not wasting food. As a passionate home baker, while baking; my mother would assist me by using similar methods to ensure that every drops of batter is scraped down. I shall certainly try this pistachio cheesecake. I also wants to appreciate the quality of your video presentation-it's incredibly calming and soothing to watch. I've just subscribed to your channel and wish you enormous success in the future! Love from Kerala, India.
@kaml50763 ай бұрын
Thank you so much. 1000 videos showing off pistachio cheesecakes and a handful actually showing you how to make them…with recipes
@ninachan69988 ай бұрын
Looks nice
@omkhair42679 ай бұрын
👍👍👍
@AglioePomodoroАй бұрын
Awesome, looks so delicious and tempting, thank you for sharing, first like from me ❤👍 new friend here, i have a cooking channel too, i've subscribed to your channel 💙🤗🌷
@Foodlover-ub3wg9 ай бұрын
What kind of pistachio do you use? Some paste has a lot of sugar. Do you refrigerate cake after bake or keep in room temperature?
@AQUANOMY4 ай бұрын
Pistachio paste depends on your pocket, homemade 100% Pistachio paste or commercial paste with 40-50% max , Refrigerate the cake or room temperature if you live in a cold country.
@sirg17644 ай бұрын
what cream do you use? double or whipping?
@marvona35318 ай бұрын
👍🌸👍🌸👍🌸
@kexinwei8086 ай бұрын
No corn starch needed?
@whymindsetmatters2 ай бұрын
Why not just use powdered sugar instead of granulated sugar? Seems like it would make for a smoother batter. Lastly, the instructions didn't include flour. All basque recipes include flour or cornstarch.