Burnt Basque Cheesecake- Easier and Better Than New York Style

[@willmikemadeit]

HOLY SCHNIZZ was this easy...tried out the recipe for a colleague's birthday, and received nothing less than raving reviews! This was my first attempt at any cheesecake, and it turned out very well. Thanks Bri!

[@Neilos-sd6ti]

There is a reason why the basque gastronomy is the best of spain.

[@alicemorrissey6201]

did you use goat cheese or only cream cheese ? Thanks!

[@willmikemadeit]

@@alicemorrissey6201thanks for asking! I used the same amount and ratio of goat-to-cream cheese as recommended in the recipe and it turned out fantastic 😋

[@alicemorrissey6201]

@@willmikemadeit thank you for replying! I was going to make it with just cream cheese but will hold on until I buy goat cheese

[@Padraigp]

This is going to be my first baked cheese cake for a friend's 60th birthday please say a prayer for me because it is tomorrow and I've got one shot !

[@steveyopp5794]

Thank you for your no bullshit approach to this channel. So many others trying to be the MrBeast of food and they forget about the reason we all started watching them….the food.

[@snowparody]

What are the channels doing this "bullehit approach" you're talking about?

[@Astavyastataa]

What's MrBeast

[@Sayiiid]

@@snowparody probably anyone who uses big numbers as a form of clickbait

[@father042]

@@snowparody Weissman

[@Marcus9638]

@steveypopp5794, I agree 100%. Not that the other channels don't offer some good recipes, but I don't really dig the "Master of the Culinary Universe" thing a lot of them have going on. I love Brian's videos because while the information is detailed, the presentation is lean and gets right to the point. And for someone as legitimately good as he is, there's zero pretentiousness.

[@sourcherry8928]

thank you for not only using accurate captions but also putting really detailed instructions in the description. i’m hoh and it’s really annoying to constantly have to pause and rewatch videos to try and find the recipe. appreciate you!

[@sonnguyen-iv7gv]

Brian makes it convenient for his viewers, you don't have to navigate to a different website to see the recipes and instructions

[@AidanPayday]

and we can't forget including/showing the oven temps in celcius

[@gwallace70]

I am spanish and I am super glad to see this recipe done properly across the sea, thanks! :)

[@MatiasCumsille]

‭‭1 Corintios‬ ‭15:1‭-‬4‬ ‭ Además os declaro, hermanos, el evangelio que os he predicado, el cual también recibisteis, en el cual también perseveráis; por el cual asimismo, si retenéis la palabra que os he predicado, sois salvos, si no creísteis en vano. Porque primeramente os he enseñado lo que asimismo recibí: Que Cristo murió por nuestros pecados, conforme a las Escrituras; y que fue sepultado, y que resucitó al tercer día, conforme a las Escrituras; Juan‬ ‭3:16‭-‬18‬ ‭ Porque de tal manera amó Dios al mundo, que ha dado a su Hijo unigénito, para que todo aquel que en él cree, no se pierda, mas tenga vida eterna. Porque no envió Dios a su Hijo al mundo para condenar al mundo, sino para que el mundo sea salvo por él. El que en él cree, no es condenado; pero el que no cree, ya ha sido condenado, porque no ha creído en el nombre del unigénito Hijo de Dios. ‭‭Juan‬ ‭14:6‬ ‭ Jesús le dijo: Yo soy el camino, y la verdad, y la vida; nadie viene al Padre, sino por mí.

[@davidschestenger3366]

LOVE LOVE LOVE your country from COVID that I’m not traveling and and I’m seek missing your food, your places and the best, YOUR PEOPLE very soon I will be there

[@MySavage321]

Made this 4 times now. Every time same result! Looks exactly like Brian’s. I am a novice in the kitchen. This recipe changed my ability to bake because it gave me so much confidence. I ate two (delicious) Gifted two others. When I gift it to people, they give me rave reviews. Thanks Brian! You are the man!

[@McClane803]

Amazing video Brian! I also love that you tried to experiment with the cheese. Here in Spain we've been experimenting a lot with cheeses to "season" the cake and bring some fresh air to the recipe. I personally love doing 70% cream cheese, 20% mascarpone and 10% manchego cheese, but in all honesty I think you can try absolutely any cheese (including blue cheeses!) so feel free to experiment. Also a little trick if your cake puffs too much and starts burning too early...cover it with aluminum foil! it will finish cooking inside without burning on the outside too much. Lots of love from Spain!

[@Bravedom]

Thanks for the aluminum foil tip!

[@Haleakai]

This is my third time making this! Fell in love with it in San Sebastián. I’ve been crumbling up the parchment paper and it fits perfect in the pan. Pretty sure they do it like that in La Viña too 👍

[@karenfox1671]

Baking a Basque Cheesecake has always intimidated me so I can't believe how easy you made this look. It's a stunning dessert. And, thanks for the pan options Bri.

[@docholliday4546]

It is easy to begin with!

[@chfire2004]

It's really easy, my only suggestion is set the timer to 15 minutes under incase you have an oven that runs too hot. I have a neighbor that made one and burnt the crap out of the top. There's a difference in well carmelized and burnt, hers was burnt. I typically shut the oven off when it gets to the browness on top I want and let it cool down in the oven as well with the door open for a couple minutes.

[@Chaddingway]

It's incredibly easy since the technique is so simple, and because of the way it's baked, undercooking is actually a worse mistake than overcooking. Some places will bake it until the top is black, so unless you literally forget about it then it's very unlikely that you'll mess it up.

[@tnankie]

the others said, this was my first cheese cake super easy to make very delicious and it converted some cheese cake haters

[@LoveStallion]

Don't be intimidated! It's super easy, barely an inconvenience!

[@saltydroog854]

My favorite part of all Brian's videos is him eating large quantities of ingredients in a way no human would ever eat them...

[@leepaulison4928]

I love the occasional face he makes when he realizes, "Yeah, I shouldn't have done that. Yuck!"

[@aeropb]

My fav is when he introduces new ingredients, and then takes way too big of a taste test of them on camera.

[@shanetwogood7893]

Curious what his thoughts were eating that much goat cheese at once. I did something similar once and it almost ruined goat cheese for me.

[@brucelachey8854]

There should be a compilation of the best of these!

[@moleratical1232]

I would eat goat cheese by the log if my heart would let me.

[@evan]

Some of the best food I’ve ever had in my life came out of San Sebastián in Basque Country and this cheesecake is included

[@ThePassionFwuit]

Thanks for making this video! I'm American (half-Basque) and the Basque side of my immediate family died off some years ago, so I don't know many of the recipes myself. Thanks for making me feel like I could make something like my grandmother's cheesecake again!

[@Mr.Sax.]

This isn't really a Basque recipe, it's a regular cheesecake that is made all over Spain. It's called Basque because the guy that made it popular happened to be Basque. And I say this as a native Basque. The actual famous Basque dessert is the Gateau Basque. It's more like a pie filled with cream. In the northern region they fill it with berries.

[@schmup53]

I've watched a few other videos of this burnt cheesecake but your techniques seem so much more refined which I really appreciate.

[@lobsterbisque7567]

Thank You, Brian! I appreciate that you use weight measurements by the gram. As retired professional baker & pastry cook, that alone saves me so much stress! Thank You for sharing Your NY style Cheesecake recipe with us! I brought that to a coworker's birthday potluck, and it was devoured in 10mins.! Everyone asked for the recipe, and I gladly shared your video with them! I look forward to having a repeat in the near future with this recipe as well! Take Care Brian, and Thank You for all the content!

[@monifa3605]

I made this last year for my partners bday. He absolutely loved it!! He requested another cake a few days later. I made it with a blueberry lemon compote, it was so delicious!! 💕

[@mrpotato4441]

What you mean partner? What pronouns and how do your bits fit together?

[@RubyVillaruel-zh7do]

I made my first cheesecake using your recipe and it was superb! My family and friends loved it. Thank you!

[@ingodwetryst]

Okay, so this video shook me. One of the things I do every holiday season is make endless Basque cheesecakes as gifts (its literally all anyone asks for, 'your weird cheesecake that everyone loves'). When I say endless, I think this year was almost 30. I was immediately skeptical when I saw your lessened eggs until I saw your heightened temperature. I am so intrigued by this I will be making yours + the one I normally make but with some of your techniques (your mixing speed for example). The only change I plan to make to yours is the addition of lemon zest. I am so excited because I am sure yours is going to be amazing and win and will henceforth be my new "weird cheesecake that everyone loves". I think I will skip the large bite of goat cheese, you appeared mildly horrified.

[@Dap740]

did his cheesecake win?

[@derandreas]

Baked it today. Very good cake! Easy to do and delicious. I didnt have 500g of heavy cream, used 200 and 3 teaspoons of butter. Worked.

[@dennisrobinson4588]

Brian I discovered the Basque cheesecake some 20 years ago and fell in love with it. So easy to make and so delicious. Cheesecake is one of my favorite desserts so just love having it in my repertoire of dessert recipes. Thanks and enjoy your burnt cheesecake!

[@Maxim_Nub]

had this cheesecake everyday while on vacation in Istanbul lol its amazing, thanks for sharing, i will try to make it this weekend!

[@BrianLagerstrom]

Report back on how it works for you! Thanks for watching.

[@keithbogart6381]

I discovered Burnt Basque Cheesecake about a year ago, so much easier than regular cheesecake, no crust to make, and it always blows away my friends. I will definitely try your version!

[@syd2248]

I added goat cheese to my basque cheesecake the other day!! The flavor is INSANE. Extra tang with notes of browned butter almost? Totally recommend!

[@syara284]

Hye may i know what the brand of goat cheese?

[@syd2248]

Hey there, I use Montchevre :)

[@KeiraR]

Thank you for this great tutorial! As a first-time cheesecake maker, your easy-to-follow instructions made it a breeze. I ended up using a spatula because I don't have a stand mixer 😂 One strenuous arm workout later and the cheesecake turned out outstandingly delicious! My boyfriend and his parents loved it too! ❤

[@ihikefar]

I’ve been making Molly Baz Bon Appetit version of this for years. It’s foolproof and always a crowd pleaser.

[@apileofrocks5142]

Made this for Valentine's Day, and it was a winner, even with some changes. I followed the recipe, reducing everything to ~2/3 to bake in a 6" spring form. Rounding the eggs up to 3 did well, and subbing sheep's milk cheese for the goat had a similar effect of adding a very nice tanginess. I used maybe 50g less of sheep's cheese than the 2/3 amount of goat and still ended up with great flavor. This will be a staple for us now!

[@ernie5247]

Dude - you're so on point and basic for complex recipes and simple. I just found you and have spent the entire freeking morning streaming and saving one episode after another! Got a Biga proofing for Ciabatta and ingredients for this Basque CK warming. Its going to be a GREAT weekend!

[@sbranz1]

I really appreciate it when you mention if and how the recipes can be made gluten-free! (Celiac here)

[@lissyniña]

Try some arrowroot or corn starch to thicken.

[@akareject]

That bite of the goat cheese was ridiculous! 😆

[@lurklingX]

oh, i was heaving 😂😂😂😂 (at some point, my body started saying HELL NO to goat cheese anything. sad. but it's where it's at.)

[@andreymaslov9871]

I stopped watching at this point. Just disgusting.

[@jorb1903]

@@andreymaslov9871lol you need thicker skin

[@moleratical1232]

I think you mean delicious

[@josearce4436]

@@andreymaslov9871 what was?..

[@garrybarry4286]

Anything out of Spain is classic....any street corner, any dive bar...there is a chief putting their heart and soul into making something you've never had before.

[@chfire2004]

I've made this about 10 times, probably going to make it this weekend, this version of course. A neighbor asked about it 3 days ago, so we will surprise her with this version.

[@ekendra21]

Just made this for my family and extended family for Easter, turned out just like the video, tasted delicious and was a huge hit with everyone! Thank you for this, this will stay on the menu for many future holidays to come!!! 🔥🔥🔥

[@scarlet2836]

I made this for my dad’s birthday (but made 2 cheesecakes with different browning and cook times) and he loved it! And so did I, as well as the rest of my family

[@thisswanwearssocks]

My wife made this cake and it was excellent. We have also just gotten back from from Basque (cycled Bilbao to San Sebastian) and took the opportunity to compare the "real stuff" to this recipie - Basque cheesecake is incredible, even the mediocre stuff is good - Your recipe is better than 5 of the 7 or so that we tried (the tartness from the goat cheese is a big win) - the best was from a small shop in san sebastian

[@M63Tod]

I’ve made this 1/2 dozen times using two different recipes. Based on that experience I’d say yours makes the most sense to me. Your tips are spot on. It’s weird that to make this good you do everything “wrong” compared to regular cheesecake.

[@rebdomine1]

I just made this, my first cheesecake, completely forgot the cream, but it was still delicious. 200g of goat cheese was more expensive than all the other ingredients put together haha. Worth it though. Thanks for this one, I won't forget the cream on round two.

[@loungelizard3922]

This was such an easy recipe, yet the flavour is so complex with the butterscotch flavour and almost citrus flavour from the goat cheese. No base makes it even easier. I accidentally left the cream on my kitchen counter instead of in the cheesecake, so it was probably a lot drier than it was supposed to be but it still tasted great. I'm going for round two with double the goat cheese tomorrow. Thanks for this one Brian it was a real winner.

[@thefredricksons8150]

This recipe is amazing! Thank you so much for not only providing such detailed instructions, but also WHY to do those things. Much appreciated having the recipe in your description, too. We were able to print it out and follow along with just occasionally double-checking ourselves with your video. Followed your instructions to the letter and it came out beautiful and delicious! We needed to extend our cooking time, though. We have a gas oven and I used the convection bake option but we ended up having to go about 15-20 minutes longer to get everything to brown and set properly. I'm not sure if that's just our oven or if it was the convection setting. My wife said that this needs to have a recurring role in our kitchen so next time I'll try just baking it without the convection and see if it makes any difference. Thanks again! You've got a new subscriber and I can't wait to see what else you have in your channel.

[@Hoakaloa]

I made this a couple days ago and WOW is it fantastic! The goat cheese is a great addition. So easy to make and so dangerously delicious. Really the best cheesecake I have ever had. Don't tell the cardiologists. Thank you, Brian!

[@BrianLagerstrom]

So awesome! Thanks for trying

[@karenhiller41]

Love your channel, Bri. I have made many of your recipes over the past 3 years after discovering you and this Basque cheesecake might be the biggest hit so far with friends and family. I followed your recipe and technique exactly with the only change being the addition of 1 Tbsp of vanilla extract. I have come to trust your recipes because I know you won't publish a video until after you have refined the recipe over several trials. Keep it up!

[@servant698]

I’ve smoked a cheesecake with apple wood. Did the springform pan thing with a water bath, and just put it in the smoker. Amazing!!!!!! ❤

[@wintergreen729]

smoked cheesecake sounds INSANE in the best possible way, holy

[@LadyLabyrinth1337]

How did it taste?

[@servant698]

@@LadyLabyrinth1337 it was excellent!

[@mikesainz7]

Spanish here! That cake looks on point and very tasty 🤤

[@alfredoprime5495]

The restaurant that came up with this cheesecake variant uses those big hand mixers. The closest a home cook can use would be a food processor, which is what I use and the cheesecake comes out very nice

[@dudeofstuff]

Thanks for sharing. I don't have a stand mixer but I do have hand mixers and a food processor so that's great to hear

[@denys-p]

Worked great for me today. Took closer to 50 minutes to bake in my oven to same condition, but otherwise recipe worked flawlessly - brown outer layer and tender and bit moist insides. Can’t wait morning to eat proper piece

[@Almondbutters34]

Made this, my dog ate half of it, it is delicious and simple. Thanks for the videos Bri-man

[@davidwhite160]

These things are all the rage now! Thanks to one of my favourite KZbin chefs for making this video!!

[@BillCoSmith]

Thanks Brian, I made this cheesecake yesterday it was very creamy, tangy and easy. It was well received by the family.

[@laurenwheeler8083]

Eating this right now. Holy cannolis... This is insanely good. So easy and light and creamy. ❤❤

[@fastmathematics]

Tried the OG version in San Sebastián in 2016. Looking forward to revisiting - your recipe looks unreal 👌🏻

[@AlexKucera]

I made this today and it came out great. A bit too sweet for our family’s palates. But it still didn’t last long. 😊

[@gigiaustin5854]

I made this On Super Bowl Sunday. It was to die for. Everyone absolutely loved it and it turned out perfect. I did make a Berry Kompott which I placed on the side of the dish.

[@arghapirate2427]

If you like this cake you should also try it's French cousin the Flan Patisier. It's based on custard, so not a cheese cake, but it has the burned top!

[@RickyWallace]

Hey Bri! Been following a long time (my wife even says “let’s eat this thing!” after cooking sometimes). I’ve had a lot of luck and fanfare for your recipes, so thanks! That said, I mentally exclude myself from any recipe with a stand mixer. It would be great to see non-mixer options. With a small kitchen, it’s just not a piece of equipment I see myself owning, not to mention the expense. Thanks again!

[@thefredricksons8150]

You should be able to use a hand mixer. Just keep it on low speed and have everything ready to go before you start as you won't have the luxury of being hands free during mixing phases. It should still work just fine, though.

[@grenmoyo3968]

I'm glad to know that even my mess-ups can be gourmet. That's some wholesome stuff right there.

[@kimcheez110]

My favorite part about these videos is brians willingness to just taste test the most random ingredients

[@JokinUriarte]

Someone from the Basque Country here. The cake looks great, we call it "pastel de queso" o "gazta tarta" in basque. I hope you show us some more basque recipes.

[@karenbearden6198]

I just made this, it turned out great. If I can do it anyone can. Thanks, for a new personal favorite!

[@kateri17]

I've tried twice and had this cheesecake come out very undercooked in the middle while the top is black. I think it's possibly because "room temperature" in my house in February is pretty cool. If I try it again I'll lower the temp to 425 and see how that works.

[@Vulcanerd]

Cheesecake is one of my favorites, but a custardy, soft center is usually not what I'm looking for in my cheesecakes (even if it's stiffer with the tempered ingredients vs frozen). Still, I bet a ton of people will love this version so more power to them.

[@GoMathewVideo]

I love love love this content! I am really really sad that Josh fails to make good content anymore but I always feel like I can come back to Brian's channel and he is still making great food and is entertaining to watch which makes me feel so much better!

[@danielleshelbourne220]

I made this for the first time a couple of weeks ago (a different recipe) and good god it’s yum! Will definitely try your recipe ASAP because your recipes rock. 😊

[@Wittynut]

Gorgeous stuff! The fancy round cutting of the paper is not necessary. Clamp the rectangle in the spring form and cut it roughly off from the outside.

[@thrilleex]

I have my guy when it comes to baking videos, but looking for this recipe in particular you were the only one that used goat cheese, and I love goat cheese. Well played sir.

[@WendyHLee]

I am a simple person. I see a new video from Brian, I click at lightning speed. Thanks for the amazing content as always :D

[@BrianLagerstrom]

love that about you, Wendy. thanks.

[@justinhughees]

Perfect timing. Making this for Valentine’s Day

[@MrSocietygangrape]

Great idea 👍

[@kleptosepto1848]

She's going to leave you while you make it

[@jsegovia]

@@kleptosepto1848 Found the incel

[@Beepboop-pw2nv]

​@@kleptosepto1848 Why?

[@Happy_Shopper]

I make 4 of these a week for my work. People think im some kind of baking deity when it's actually just all just chucked into a stand mixer 😊

[@killerteapot89]

I made this with my 3 year old daughter and it turned out great! Thanks Bri

[@Jesses_Nail_Art]

I just made my first basque cheesecake last week, using a combi oven, absolutely delicious. Will try adding goat cheese to it next round

[@roblappin5804]

I never would have thought you could make a cheesecake without a crust. Looks great

[@jeanneb6320]

I made this but for my 6" pan! Halved the ingredients, and the cake only needs to go for 30 min tops. Comes out beautiful and tastes so good, thank you Brian!

[@LoveStallion]

It's so easy to make and so good. The Bon Appetit version has been my go-to recipe, but I love what you're doing here, Brian. Euskera!

[@columbia2635]

I have a 6" springform pan so I'm going to give it a go (cut the ingredients in half) and see where that leads me. Hope it works out!

[@emvv3784]

OMG YES. i had this nightly in san sebastion, absolutely amazing.

[@castironchaos]

All of my attempts to create Basque burnt cheesecake gave a bitter taste to the caramelized outside. I assumed this was deliberate, and the bitter taste was supposed to be like flan. Now I'm not so sure, and I'll have to try again. This is a good thing.

[@heek4384]

This looks so good! First tried basque cheesecake when I was doing keto (used monkfruit instead of sugar), and it was delicious. I ended up making this multiple times after with real sugar too, and I like it better than regular cheesecake. Will have to try your recipe!

[@Ang3lzzzzCr33dPR]

My favorite cheesecake, specially when it's barely cooked in the center because it gives you the ultimate contrast. Spain isn't the only one doing these, many bakeries in Puerto Rico where I'm from serve this and alot of latin america as well. You should try out Flan or Tres Leches from South America.

[@mv80401]

There's a German variant which uses quark. Since quark is impossible to find sour cream works extremely well as a substitute (also mixed 2:1 with ricotta). Costco has big tubs of sour cream that make this delicious and inexpensive.

[@AAblade7]

The easiest cheese cake I’ve ever made is a smoked cheese cake. Pretty much prep like a New York cheese cake and then throw it into a smoker for 3 hours at 210 to 240 F. I’ve done it 4 times so far. Haven’t had a crack yet. Also to me the caramelization is superior in both color and taste to me. Instead of a burnt/acidic depth you get more of a wood smoke induced depth which is amazing.

[@aaronkessler4949]

Made this for my Super Bowl party and it was a hit. Thanks!

[@flyingdolphin1015]

I once made a normal cheesecake and misread the recipe. I baked it for too long and about 10° higher than I should’ve. It made a lovely basque cheesecake

[@LittlePinkRibbon]

Just made this last night. Overall, good texture and sweetness. The flavor of the goat is too strong so I'll leave it out next time. Ty for the recipe.

[@jasony3283]

Have made this twice now and a third time coming up and it's definitely my favorite cheesecake to both make and eat. I think I've been taking it a bit dark, reviewing again, but everyone loved it regardless. Will go slightly lighter this next time.

[@ophliablue]

Your basque slice looks like a delice de bourgogne wedge in every wonderful way

[@a0610127]

So glad you added the goat cheese. That is key to next level basque cheesecake!

[@danielsantiagourtado3430]

Brian! The first thumbnail was great! Seeing it in all its glory was fantastic 🎉🎉🎉🎉🎉❤❤❤😊😊

[@1971spots]

The best recipe for basque cake ever!

[@griffenx7119]

Feature Portugal next! Can you figure out how to make the famous Pastel de Nata!! Please 😂

[@BrianLagerstrom]

I haven’t been to Portugal. I need to get there!

[@Kenn-rb7gq]

I just made this today, so easy and absolutely fantastic 😍😋

[@hw260]

Le Pays Basque est l'endroit le plus magique. Wouldn't you agree Brian? Cette recette est la bombe. Merci.

[@jeffweber8244]

Never heard of this madness, but now I need to make it.

[@jstauch58]

Great recipe and the instructions and tips were on point. Absolutely loved the texture and char. Will definitely make again. Also, really appreciate detailed instructions in the comments - helped while making the cake.

[@Cardisimo]

Hello, I have been trying to find out if you should bake with conventional oven (top/bottom heat) or fan assisted. Would you mind sharing how you did it? 😊

[@danielraymorgan9745]

Perfect timing. Making this tonight for an early Valentine's day dessert.

[@Syntax64]

Bri, you gotta try this with a crust. Graham cracker was good but biscoff biscuit crust??? 🤤

[@bensmith7536]

the conversion to centigrade is a small but valued touch, thank you.

[@Zzrdemon6633]

My Hungarian grandma only made cheese cake like that, as a kid I hated it but as I got older I really enjoyed it, been 28 yrs or so since I had it and never even thought of it till your video! The round one kind of looked like a giant Portuguese tart

[@EndermanAPM]

Thank you for adding both American and right measurements for the quantities in the desc.😄

[@Unelar]

Props from Basque Country. That looks super good

[@edithharmer1326]

Ingenious! Looks delicious combining the cream cheese with "Goat Cheese" Thank you for sharing your talent!! Greetings from Edith❤

[@williamclarke2020]

This just maybe the best thing you have ever made on your channel. Now let's eat this thing!

[@dafi3954]

Instead of drawing and cutting the circle from the sheet, it is easier to just place the rectangular sheet on the round bottom part, put the sides over and attach the side. Then you can just remove the overhanging part ;)

[@JayPFrancis]

I will absolutely buy some Catalina Crunch snack mixes this week

[@Flying-Bunny]

Third type to try is the Japanese cheesecake! It's pillowy and also taste like cheesecake :)