I Made The REAL Basque Cheesecake Like They Do In Spain

[@kacperbierzynski5809]

One tip I would add while making cheesecake it’s best practice to stop and scrape the sides of the bowl 2 times when adding the eggs and one time when adding the cream, this just makes sure that the mixture stuck on the sides gets fully incorporated with the new ingredients and the batter is extra smooth

[@ryanbent9368]

That's good call out. I realized I should have done that when I was cleaning my stan mix bowl

[@PaulyJaureguy]

I'm Basque. Thank you for bringing my family's history to life through food. ❤

[@AdamWitt]

My pleasure, your part of the world is gorgeous.

[@PaulyJaureguy]

@AdamWitt Would love to see a Basque lamb chop or lamb stew recipe from you some day. Keep doing what you're doing!

[@Lure_01]

​@@PaulyJaureguy biskotxa would be great too, my personal favourite dessert!

[@tony_25or6to4]

The one you had in the morning was made yesterday. That's why it was denser and drier.

[@AdamWitt]

exactly.

[@polardog5443]

@@AdamWitt So one day old Basque will become like regular cheesecake and lose the giggle? Or maybe it should be left out in room temperature longer prior to serving?

[@johnscanlan9335]

I've been making Burnt Basque Cheesecake for a few years now. I use my own homemade Ricotta cheese instead of cream cheese. It's really delicious!

[@jessicakruger7]

That's a great tip. Can you share your ricotta recipe please 🙏

[@johnscanlan9335]

@@jessicakruger7 It's actually very easy to make. I got the recipe here on KZbin. Let me see if I can attach the link for you

[@johnscanlan9335]

@@jessicakruger7 kzbin.info/www/bejne/j5W1oJ5mhJKhh7Msi=bYVyUP34mqfiNkV7

[@johnscanlan9335]

kzbin.info/www/bejne/j5W1oJ5mhJKhh7Msi=bYVyUP34mqfiNkV7

[@jessicakruger7]

​@johnscanlan9335 thanks so much 😊

[@agentcodydanks]

I am half basque….my family on my dad’s side, we have this dessert about three times a year for holidays and it’s amazing! My family moved to Idaho in the mid 70s during the civil unrest in Spain at the time, many of them were sheep herders, I’m proud of my families heritage.

[@louisaytuarte8160]

Im basque! Love that you got to visit that part of Spain. It’s a special little pocket of heaven.

[@acooknamedMatt]

Looks so good bro

[@AdamWitt]

Thx homie

[@usernamechecksout]

I've done this but I substituted the flour with corn starch and didn't add any sugar, instead opting for maple sirup at the end instead of the wine. It was awesome!

[@seandalt]

This looks aggressively delicious

[@hugosaurus]

Great recipe. Some of the more touristy restaurants out in San Sebastian serve cheesecakes that are a bit too eggy and the texture is almost scrambled, presumably from overcooking - make sure you go to a proper bakery to get the good stuff! Your method definitely seems like the right way to nail the texture.

[@MS-cw4ob]

I came back from San Sebastián desperate to recreate the La Vina cheesecake. I used your recipe and it was perfect!! Thank you

[@AdamWitt]

@@MS-cw4ob let’s go! Yw :)

[@PorcupineTreeEOJ]

looks amazing, gonna make this sometime soon

[@samgrant83]

Interesting about the PX sherry addition as well as the sheep's cheese - I must try that, and the variation in texture, I don't think I've had it quite that creamy before.

[@mrxman581]

"Creamy"=undercooked.

[@Abro86]

This is also solid with goat cheese(to give it a little of that tang) and I've also swirled in some pie filling(I like blueberry) for a little something extra

[@AdamWitt]

indeed, add whatever ya want. Just make sure not to overbake it.

[@Abro86]

@@AdamWitt For sure, and like you mentioned in the video making sure to use tempered(room temperature) ingredients is key for this recipe to cook properly.

[@Anti-Fake-ul9oe]

@@AdamWitt Your "girlfriend" is really attractive, charitably speaking.

[@tony_25or6to4]

Out of the dozen or so recipes I've seen, your's is one of the creamiest and the only one with another kind of cheese added. By the way, Glen (Glen and Friends) says the chef at La Vina freely gives away the recipe and there's even a video of him making it (as of 4 years ago). Glen does not use the other cheese, but did make his own cream cheese which is probably more tangy. His is also very creamy.

[@AdamWitt]

Noice. You could also find it online. I made a couple tweaks in my testing to get to this final result.

[@samgrant83]

@@AdamWitt The Felicity Cloake article in the Guardian (the perfect Basque cheesecake) runs through most of the main recipes - I wonder if you saw it. I think she ended up cutting the sugar way down from the "original", and used sour cream. Seems like soft goat's cheese is a common addition for extra tang.

[@rudyfidelino3995]

The (supposedly) authentic recipe is easy to find online but not the video. Luckily, I was able to watch the video a couple of times before it disappeared. Just FYI: while the recipe does say 1 tablespoon of flour, in the video the recipe's "inventor" Santiago Rivera scoops out a huge heaping spoonful using an XL soup spoon. It looks more like a quarter cup, if not a third. Also, Rivera says they use a locally made cheese but wrote Philadelphia in the recipe because no one can get the local cheese. For what it's worth ... anyway, great video!

[@tony_25or6to4]

@@rudyfidelino3995 Philadelphia Cream Cheese is very popular in Europe. They don't even call it cream cheese, they call it Philadelphia.

[@cvillalta]

I haven't been to San Sebastian but what i've heard is that the cheesecake from La Viña is kind of overrated, they say there are better ones in the city. Yours looks amazing tho, as a Spaniard i approve

[@bilias2410]

nice recipe bro, definitely i will try this ''version" , i use to eat basque cheesecake with a spoon of good honey on top and a sprinkle of cinnamon, its awesome, you should try this!

[@chezmanya]

I also was at La Vina five years ago and ate cheesecake twice in one day. I got there about midday and ate my first slice with a cuppa coffee, a Cortado I believe. Later I took friends back for dinner there and had the second piece of cheesecake and it was just as you described, softer in the middle.I have to say this is my favorite cheesecake in the world and I have eaten many different kinds.❤

[@allamericancooking]

Love it, definitely gonna try! Thanks for this recipe!!

[@devinguy]

I've wanted to make one of these for like a year. Good tips in this one!

[@tompurvis1261]

I make 8 cheesecakes at a time, in the New York style. The crust is lemon sponge cake and the process is much more complicated. Water bath at 350 for 70 minutes. I don’t know if I can change from what I make. Would you describe the cake to be like a Portuguese tart?

[@faigee3493]

Ooo YUM !. When I was in Maui this past April, I picked up a beautiful dessert wine at maui wines . Which I never miss visiting when I'm there. It's called Lehua raspberry dessert wine. DDelicious . I haven't cracked it open yet. I think this will be a great way to try it!

[@hallucinogen22]

can't wait to try!

[@AussieAngeS]

Oh wow that looks magnificent 😍😍

[@tommanning7337]

Yeah, I’m not big on desserts either but what I can tell you is I would absolutely crush that. Not just one piece or two I’m talking about the whole thing just saying.

[@SJCRod]

I don't use flour, I use a bit of cornflour, also, I use sour cream, it turns out amazing.

[@WGChere]

Sour cream instead of what? Cream?

[@AdamB12]

Reminds me of a Italian cheese torta I had in Eritrea a couple years ago. Even better with a macchiato.

[@wallyj2000]

Should be 155° in the center according to America's test kitchen.

[@jelsner5077]

This looks so good! I will definitely give it a go

[@planofaction_]

Really like the learning videos. Keep it up

[@Oldcrow77]

There is a great recipe here on YT for a chocolate version and I add a few drops of almond extract to kick it to another level

[@ryangenova368]

Looks amazing!!!

[@death2pc]

Top flight to the max! Most appreciated!!

[@latinhistoryweek]

8:37 mans said Cream Town

[@BluDawg]

Dude ! That’s the cheesecake I’ve been dreaming of , thank you sooo much for the tutorial, I will make this 😋

[@JR-yo1fu]

wow. Amazing. It is baked just like they do in Donostia!

[@veganmichelle]

Been there and got hooked myself. Amazing to think I can make something similar at home! Definitely the best dessert I’ve ever had!

[@ronchick7]

I'm making this now! Adam, you better not be pulled ng my leg with the manchego!! 😅

[@virtuousmountainwoman]

Thanks 🎉❤

[@Amberlynztwin]

Omg I love San Sebastián!! That cheesecake looks absolutely legit

[@iamafractal]

I made it last night. I’ll serve it for desert after lunch today. Looks pretty good but I don’t know how it will come out because the internal temp crept up to 180 f from residual heat. Next time I’ll take it out at 145f internal temp. I used Romano cheese, golden syrup, brown, white, palm flower sugars and added some homemade vanilla.

[@ar72204]

We ate it twice as well but drove over twice, we were staying 30 mins way and its def the best cheesecake ever and puts other cheesecakes to shame

[@ericmatteson8888]

Gatau Basque is great too. A flour cake filled with creme patissere. . .great mix of textures

[@onlyinparadise4613]

Maybe the first cheesecake was leftover from yesterday and put in the fridge overnight? The second one seems freshly baked that day.

[@davidfulton179]

"We got served the exact same pieces of cheesecake." That's quite a trick.

[@tstevens6554]

Just finished making one. Whole house smells good enough to eat. Going to be hard to wait until tomorrow to eat it!

[@AdamWitt]

Heck yeah. You got this! Patience, mi lord.

[@Oldcrow77]

Parchment hack Dampen your paper b4 wadding it up It becomes very pliable

[@lachinita2007]

Yes, they wet the paper in Spain ❤❤❤

[@WGChere]

Or after crinkling.

[@juliecaron7871]

That looks insane! I have liver issues and cannot eat that much fat (cheese and cream) ; I've discovered that you can make light cheesecakes with cottage cheese in the blender. Could you try this healthy alternative and show us how to make it?

[@cynthiabrown11]

your recipe and technique look amazing. This is my next recipe to try!! can't wait. Love when you check the clock "11:51" :))

[@AdamWitt]

:) Heck yeah! get after it. Never too early for sherry... or maybe it was.

[@davidjaslow6458]

Nice looking cake.

[@vitodoriacalcio]

Instead of manchego, the Basque sheep's milk cheesecake, and salt, I would add Pecorino Romano. I know it's not Spanish or Basque but it is made from sheep's milk and it has salt in it. Serving with sherry sounds awesome though. Most places I have tried it at serve it with orange or kumquat syrup.

[@mrpotato4441]

I LOVE cheesecake and have been trying all sorts of recipes. I had a hard-on for this one until I tasted the burnt top.

[@ializarg]

One last tip: You should NEVER eat this cake directly after taking it out of the refrigerator. ALWAYS at room temperature, NEVER cold. PS: It would have been great if you had said goodbye with an "Agur" ("Bye" in Basque)

[@WineLover77578]

Amazing

[@youknowyouwanna167]

This was insanely good

[@DroseMr]

Very nice🎉 hopefully someday . Thank You

[@spivvo]

Looks soooooooooo good. Subscribed.

[@SteveRix78]

Damn, dude....cheesecake is my weakness......definitely trying this one!

[@Acheiropoietos]

I use an extra yolk in my scrambled eggs. Recommended. 👌

[@brianprince3110]

I thought he was going to punch the fridge for a second.😅

[@AdamWitt]

that was off camera.

[@AdamWitt]

after cheesecake test 6

[@danilincks5809]

I made some today and replaced 1/3 of the cream cheese with mascarpone and it was divine

[@salmanismail5330]

475f is gas mark 9! Thats 🔥

[@cambell-yi2gh]

Damn that looks so good.

[@Nosceteipsum166]

Fack, this looks amazing.

[@kiliang96]

Definitely old school basque cheesecake but now we're doing them more fluid, some people even think the more fluid the better

[@Echter-Berliner420]

My Sisters Made it and its the only Cheesekake i can eat and actually like

[@mhermarckarakouzian8899]

Did you try reducing the wine to a syrup and using it as a sauce? I wonder if it would work.

[@AdamWitt]

I like that idea, but it's already sooo sweet that concentrating it might be a bit much. But I say try it.

[@lecheff4836]

this cake cooks where i like to be at alll times just high enough....

[@jgg59]

You just need to refer to it as the Basque Country. Nice video.

[@jmrowland68]

yes

[@lululu5815]

I like the coffee cup ❤

[@NicolasValentinScotland]

Yes please

[@jackguy7551]

amazing!!

[@ИгнатКуликов-х9ю]

I do with cream cheese and goat cheese. Incredible

[@rickytrick_]

Hey! What is the capacity of the cups you use?? Love this!

[@cutthroatnin3833]

Any wine people here have any recommendations for a sweet, syrupy sherry like he’s using?

[@denisebatalha3552]

Maybe a port? (I'm Portuguese and it's kind of syrupy).

[@cutthroatnin3833]

@@denisebatalha3552 perhaps that could do as well. Do you have any favorites or specific recommendations?

[@AdamWitt]

I think your best bet it to go to a local shop or well stocked liquor store and talk with somebody in wine. Everybody's region/accessibility is different.

[@urikachannel]

Great job

[@arthurford829]

Gotta love it when someone has their stovetop covered with aluminum foil!

[@altonreid9726]

You snuck a spork in on us.

[@ParallelRentals1987]

cream town. great vid

[@Karim-so9jc]

Typically, the cake should be left out to reach room temperature or warmer

[@lachinita2007]

Looks amazing...

[@iamafractal]

So here in Thailand I cannot get that cheese but maybe some other kind of cheese would work? Even aged cheddar? There is feta at least. And what about cooking to a certain internal temperature? What would be the ideal doneness internal temperature?

[@AdamWitt]

I would steer clear of cheddar or feta. Opt for something medium-hard and semi sharp (sheeps milk is preferred). As for the internal, the texture is varied so it's best to bake by look and feel for this one. COOK WITH YOUR HEART! (and some trial and error, lol).

[@Grumpy_Raver]

Any recommendations on places in the area? Want to take my wife to Basque country some time soon.

[@AdamWitt]

Shoot me a DM on Instagram, I can send you a list.

[@URaggedybetch]

Do they add vanilla or lemon juice?

[@Bacchusmbt]

I’m allergic to sheep/goat dairy products. What can I use in its place?

[@thehalographicmind3976]

Dude... Can you do the firmer version , I like a New York Style Cheesecake ~ Ty Ty Brauh 🤙

[@killercheesecake]

please don't eat me :(

[@AdamWitt]

get over here 😈

[@TBT.Stories]

I know this shouldn't be asked, but: if you HAD TO substitute the sugar with some alternstive (some kind of sweetener that is not syrup and stuff), what would be your choice?

[@MichelleLerma-j9k]

I want to try this but what are the exact measurements??😖😖😖

[@daneurope9167]

we called this cake egg pie in the philippines..popular in bakeries..

[@littleprincess7386]

This is not an egg pie that you eat in the Philippines. Egg pie has completely different recipe and it has a crust Dont know how to differentiate food dont say anything irrelevant

[@ldenorio]

do you think the sherry wine would work with american cheese cake?

[@AdamWitt]

I think so, but the graham cracker crust might soak it up in an unpleasant way. I say give it a go.

[@thoyo]

you won me at *Yoshi sound

[@yupuhhh7351]

I love you Adam

[@URaggedybetch]

Does anyone have the recipe?

[@fisheater844]

Sweet sherry ?

[@AdamWitt]

indeed

[@created2live1]

Wait a minute! My parchment paper only goes to 425F. Where do you buy your paper at that can take 475F?

[@evazdivaz]

Leave out the tbsp of flour and it’s gluten free! Gonna try this thanks!

[@vitodoriacalcio]

I used a gluten free flour as a replacement for wheat flour.

[@ParisTNT]

Yummy!

[@snow9350]

Hi, Adam. What kind of Parchment paper do you use? I am looking for at least 470 F oven safe parchment paper. But Amazon only has up to 450F