Viral Recipe From Twitter | Instagram people DID NOT approve...

[@Nyymii]

Showing the final product at the start so new viewers don't get disappointed, pretty smart tbh.

[@zeadzezo5750]

he didn't cut a piece from center ☠☠

[@ChickenSkinFlynn]

Gahhhhhhhh that's so annoying

[@afewefa1977]

No Ligma fork to eat the cake 😔

[@Setashi]

What if I'm disappointed that he showed the final product at the start?

[@stefanosquadrito8126]

Bro but not eating the center is just off in this channel

[@pb9611]

That parchment paper folding was mad impressive

[@FutureCanoe]

Worth it tho?

[@TYPHONart]

​@@FutureCanoenext time fold it into a dinosaur shape and make giant radioactive chicken nugget

[@pb9611]

@@FutureCanoe for sure

[@Dalmoon98]

@@FutureCanoe hek yea brother

[@giselasilva5415]

@@FutureCanoe absolutely, who knew those skills were just there, hiding!! Also, what are you hiding from 😁

[@lorihouchin4732]

I’m really impressed 1. That you attempted such a difficult recipe. 2. That you used the correct ingredients. 3. That you have Merch. (I’m so proud) 4. That you shared the recipe so that we can attempt to make it. 5. That your folding skills are pretty much on point. Ngl they could probably use some improvement but you got there in the end.😊👍🏻💯👊🏻

[@kichop]

can I ask how it is a difficult recipe? genuinely asking because I think burnt cheesecake is the easiest of all cheesecakes

[@bereal8253]

​@@kichopI personally think it's too much effort. Also, it needs to rest a long time in the fridge after baking, which sucks because you can't eat it.

[@kichop]

@@bereal8253 I see. Personally, I think no-bake cheesecakes are the worst in that aspect hahah with burnt cheesecakes it's like mixing everything into one bowl and I can just do other things while waiting

[@sebastiangudino9377]

​@@kichop Why tho? No bake cheesecake is like something children make with their parents when they are learning about baking and confectionery

[@greed94]

​@sebastiangudino9377 It tastes good and they like it, so they make it, all the reason needed

[@FutureCanoe]

I made a severe lapse in judgement. I sincerely apologize for using the wrong fork at the end, it will never happen again. If you want an apology video give me some format suggestions.

[@juliam620]

We are not the ones you should apologize to. Apologize to the fork, the only reason you are successful

[@Sean-ik6uq]

Bend all of your other forks

[@lorihouchin4732]

I noticed but wasn’t going to mention it…. Eat cheesecake anyway you want fork, no fork, hands it’s all good.👍🏻

[@uareuiamme]

yes, I am very hurt, by what u just did there and I would like an apology because the ligma fork is the only right fork..

[@tofuman7555]

Ive heard that ukaleles are in season for apology videos now

[@Prod.YAMADA]

Canoe is evolving his skills in every video. It's like watching a Magikarp slowly get useful, turning into a Gyarados.

[@TranquilKr]

Yeah, I was thinking the same thing. Little bulbasaur is all grown up now.

[@Slayer666th]

watch his first videos, the dude can fucking cook. He simply chose to do this type of content instead

[@Novastrous]

@@Slayer666th he's a line cook irl

[@lyndiane7899]

but I think he's already gyadaros pretending to be magikarp

[@doctor_snyus]

he really likes to fuck around with us, that’s why i love this man

[@SELFF]

You actually make me less anxious about cooking. Now I try to cook my food more. It always deflated me when it didn't look right compared to videos.

[@axel3689]

Dont always have to follow the recipe by heart

[@lyndiane7899]

I can relate that, always using fancy dishes or tools. I usually will google "can I use..." lol and made me realise I do substituted bunch ingredients as well 😂

[@userunfriendly9304]

I can assure you, the Japanese Cane sugar has a history just as brutal as American Cane sugar. Sugar and spice and everything nice have caused thousands of years of bloodshed throughout human history. Every sweet you eat carries a million lost souls. Personally, I like the flavor it adds. It's a subtle tanginess.

[@suan333]

I went from "yeah, interesting", to worried, to "bravo, magnificent, perfectly delivered"

[@SkeetWeet4368]

I mean, he is American, so I do doubt he knows much about the history of any country that's not the US. and if it isn't lack of knowledge, it's probably romanticization something that plenty of Americans do to other countries' histories . But yeah, I do agree that the flavour is quite nice.

[@suan333]

@@SkeetWeet4368 i mean... following his channel and watching his videos i 99% believe that was a joke.

[@SkeetWeet4368]

@@suan333 yeah probably . i'm probably just taking things too seriously

[@SkeetWeet4368]

@ish8944 probably yes , japanese people are pretty fucking racist

[@jo3ywils0n39]

The inside isnt as creamy as the Japanese version because they use a steamer oven. To achieve a similar result in the home oven, use a bain-marie. I have used this technique to success making chocolate torte.

[@andrina118]

Great comment!

[@ProtossOP]

So if I understand correctly you put your cake container in some kind of tray, which works as a water bath and bake it that way?

[@umpahloompa8152]

by using steam as well, will the top still be as burnt?

[@kyverpfft]

​@@umpahloompa8152fla.ethtkwerr

[@misterkentury]

And he should not use convection mode, just regular radiant mode for baking delicate stuff like cheesecake. Else pretty well done.

[@Randomearthling806]

You are the only food related content creator who makes me feel hungry and concerned at the same time .. love you bro 👌🏾

[@Yanyan-cj4np]

That looks surprisingly edible

[@GxldenVexii]

@DontReadMyProfilePicture.57only retards would fall for this shit

[@Yr_Lx]

@DontReadMyProfilePicture.57 got it 👍👍

[@angie1790]

Green? I’ll pass

[@dangerfrombelow]

Don't lie.

[@qifgt]

I think so too ! Crust was bit too brown , but inner was on point

[@Nova3482]

That little chuckle after the egg cracking joke at 2:55 is why I adore this man

[@GreySeashell-j3m]

was proud of that too lmao

[@oldssierra]

caught it as well ☺️

[@sol-solaceteria2654]

His little chuckle after making jokes are actually so adorable

[@LuckyLavender32]

The way you said "You didn't click on the wrong channel it's still me" genuinely shocked me bc I had to double-check if I clicked on the right channel or not.

[@tipsybibi]

same 😂

[@ok-._-]

Bro is the type of Low quality food creater i would like to watch everyday 😂

[@kalpgarg]

😂 💯 agreed

[@bottleofwater1961]

Do it then

[@bottleofwater1961]

​@@ok-._-no you didnt lmao the wording made out that you dont and its something you want to do

[@bottleofwater1961]

@ok-._- fair point but you can watch him everyday lets just agree that we like his content 🤝?

[@lyndiane7899]

it seems like low quality but actually high quality and the silly jokes & meme 😂 the only problem is the video colour, idk what's the term but the colour made the food looked less appealing compared to other food creators

[@phibie8853]

No way all that effort went into a 7.5 out of 10 dessert 💀 I do admire his dedication to his craft

[@sebastiangudino9377]

Mixing, folding paper, and baking. Truly and extreme amount of effort 💪😔

[@janstefaniuk2977]

@@sebastiangudino9377 Might aswell make normal chocolate chip cookies, they taste better and don't need any effort

[@sebastiangudino9377]

@@janstefaniuk2977 Mixing, Rolling, Cutting, and Baking... It's not that big of a difference really

[@yourstruly9013]

I agree with a lot of tips below! If you try again, add a pan of water to the oven (or a bain-marie) to add steam and retain moisture during the baking. Also make sure the cake sits outside the fridge for at least 30 minutes to become more room temperature for a better eating experience. Great work on the parchment paper! I was very impressed.

[@titoniciasg.t.dasilva7115]

Am I the only one that actually thinks that this recipe looks amazing and that if done 100% correctly has huge potential?

[@Slickjitz]

“Japanese cane sugar is like American cane sugar without the brutally racist history”… uhhh who’s gonna tell him?

[@darnstewart]

I think the Pixie Powder Caribbean sugar industry should break the news to him.

[@a-bird-lover]

cut to all of east asia sweating nervously

[@Gadottinho]

The whole world tbh

[@elektra8535]

Never ask what a comfort woman means to a japanese person

[@loulalala_user]

i let out an audible "oof." when he said this

[@nathawayhoa1971]

Place a pan of water in there with it next time for a better texture, and to keep the top of the cake from caving in like yours did. Also don’t use the convection setting for cheese cake. It dries it out and causes it to crack.

[@darnstewart]

Now that is a very useful tip. Cheers. They both are but the convection one especially.

[@kichop]

thanks for the tip for the better texture! but isn't the caving in and cracking normal for basque burnt cheesecake?

[@nathawayhoa1971]

@@kichop yes but he implied that he was trying to avoid it or didn’t want it to happen.

[@shashummga3477]

Imagine teamkilling

[@ChriSmoovePv]

Daily dose of canoe is all the world needs :)

[@bosoudang]

You should put the cake outside the fridge for atleast 30 minutes before eating it. It will become creamier and softer when its in room temperature. The cake do looks good and i might make one cause i never had matcha cheesecake before

[@jesusrodriguez9174]

Weird to see you acting serious but it's nice to see you make real effort in your food.

[@lichh64]

Probably the most effort he has put into a recipe

[@user-yw7zq5uk1v]

His dedication for the parchment paper , I'm impressed ... nice job team🤓👍

[@ocean_and_spring]

this is genuinely so impressive that it turned out so well

[@CarlosMendez-tn5zi]

5:20 That was absolutely worth it. Looks lovely and beautiful ❤ You know what? I will try to learn this technique for next time I make cheesecake. Thank you 😊

[@clericneokun]

Baking burnt cheesecake is more or less similar to the process of making lava cake with an underbaked center. You pull it out of the oven once the sides start looking done. The cake will keep cooking the center as it cools off but it will stay creamy. It may sound complicated by the way I explained it but, IMO, it's still several times easier than baking a new york style cheesecake on a double boiler and constantly eyeing the top so it doesn't crack (or maybe my oven is just terrible lol).

[@MildChunkySalsa]

I make a recipe that has a similar end result but with a different process and it’s by far my favorite cheesecake. Takes away the worst parts of making a cheesecake, honestly

[@aphoticlotus4625]

Those fold ARE beautiful. It def added to the aesthetic of the pore 🤗

[@faireroux8802]

the quality and editing of this video was so good thank you futurecanoe

[@fancy4308]

You’re not supposed to put burnt cheesecake in the fridge. It should be served at room temp or maybe even a little warmer. I make a lot of burnt basque cheesecake that’s the best way to do it. If you serve it cold it honestly kinda sucks because the crispy burnt pieces just become kinda soggy and the creamy middle layer turns into a dense cheesecake.

[@zepilinvendedordegalinha4541]

We just witnessed an enormous character growth, he finally cut the cake the right way. Doesnt even feel real this event.

[@hannahmcdonald2297]

i had a chocolate basque cheesecake from a korean bakery in nyc when i visited, and it was the best thing ive ever tasted. i love matcha and need this immediately. you killed this recipe!

[@serene_here]

Please give it another go if you still have the matcha powder. The recipe is simple so thank you for providing that. Also next time place a pan of water fo that the texture doesn't turn hard. You did a great job! Really proud of you! Have a good day/night ahead! 🧡🌸

[@benr.3565]

you can run powders like flour, cornstarch, and powdered sugar through a fine metal sieve to prevent clumps. It can actually save some time and effort in the process, especially when making something like frosting or cheesecake filling. EDIT: He used the sieve, though it's easier when you sift the solids.

[@swiftswaft3926]

When you put in the folded paper i was waiting for the "nice job team" 👩‍💼

[@Edolph_6m]

Whenever i get hungry i watch your videos and my appetite goes away.

[@minami3-so8se]

This actually looks pretty nice! Good work!

[@WalnuttsOfficial]

You should do this again but with the flavors you choose!

[@pinstripeowl]

The parchment paper fold! Very cool. This looks pretty tasty, nice work

[@F0h.1]

You tried Swedish Korean Japanese and Indian recipes . I really would like to see you try Arabic one 😃 I recommended to you Chef Shaheen or whatever you want. So excited to see you try cooking arabic recipes 😁😁

[@devanshi5484]

The intro is so relaxing i loved it

[@Berryeditssvt]

The amount of self control it must have taken you not to cut a square in the middle is impressive 😂

[@SK1MD]

This looks delicious! Been wanting to make matcha basquecheesecake!

[@coldstar1012]

2:25 Whose gonna tell him about Japanese History?

[@schnibbyy]

Unit 731 says Hi

[@santana4899]

I didn't expect this to came out so good, first time I'm positively impressed on this channel and I'm almost convinced you know how to cook

[@arghadeepsarkar4788]

I was literally craving your video today... 🙂

[@FofoFatona]

It’s so nice and smooth, looks delicious

[@adrijansan7657]

The way I gasped when he didn't cut out the middle, war is over.

[@AtGigis]

This is the most calm and collected video of yours that I’ve ever seen

[@kolizeum9]

Bro made a better paper fold than the actual cheesecake

[@tipsybibi]

if only he knew you could remove and clip the pan to put the paper in

[@אביבאיגל]

Dude you are my favorite food creator love you keep doing what you do

[@Alexiiis]

Imagine claiming that Japanese history isn't "brutally racist" 🤦‍♂

[@DrunkenLeaf]

Its not racist, its more like... I mean, well.

[@jiafarui]

Our hero, the cook of the people is growing so much. Love the content. And don't think you should bake this again. Because there is an infinite amount of other things you can show us how to do, and I am looking forward to it all. Thanks for your work

[@sunflower_me]

2:31 bro roasted the whole country with one sentence😭😭

[@benjah255]

Your music selections are 🔥

[@haninmoosa]

0:18 I really was saying this not him😂

[@captainzrbzrb1981]

This Channel Is becoming everyone's favourite😂

[@deathbob091]

the reason you want to lower the over temp before you put in the cake is because you loose up to 50 degrees (sorry im american) from just opening the oven door once

[@deathbob091]

and this keeps the oven from having to heat up again and the ambient temp inside the oven can stay a constant (bakers need consistency :P )

[@izzythedude]

Your videos cure my depression, thank you FC ❤

[@royd209]

Honestly, very well made, you have come a long way from stirring and spilling a litre of ramen broth on your stove

[@thehighpriestess8431]

This guy is genius. He inspire me to cook, Thank you! His sense of humor is my cup of tea.

[@azelie6702]

I genuinely think the paper folding was worth it

[@annadanecka5658]

I love this type of video, it is so relaxing. keep doing that!!!

[@trumpdonald9332]

“Get that crap out my swamp” and “birthday is Chernobyl” is WILDD 😭😭

[@pb9611]

You are my favorite KZbinr rn (fr)

[@AJ-jn8sy]

Ok wait I know we mess with him for having green food all the time but this actually looks toxic green

[@OliviaAllen2018]

I’m so proud of you for the folding of that paper. Good job 👏🏽

[@patientnr.0409]

7:24 Avocado?

[@mrpennguinguy]

Love the effort on the video and recipe. The video and the cheesecake look amazing

[@SAN-st5gd]

Bro turned to an origami master with that parchment paper folds

[@MiqoteMonk]

My first two attempts at making a basque cheese cake didn't come out that great. Tough and dry center. Would be nice to see you try making it again and seeing how it improves! It's nice seeing people that are also attempting to follow recipes and bake them for the first time.

[@landonnguyen8560]

Looks great

[@dodosrexs8493]

Everytime I think am a bad cook, u prove me wrong and inspirer me to keep trying, thanks ♥️

[@wicked00ly]

04:40 got me good!

[@durbadas3596]

i literally binge watch your videos everyday and now it's 1 million subscribers! congratulations!

[@cocoamonster1881]

Wait that actually looks edible

[@indiegogurt]

This was so ambitious and you did a great job!!! Thank you for your videos and the work you put into them.

[@taco_2229]

Your videos make my day fs. Hope you're doing well

[@NopemoreNope]

Love the intro and the music background too.

[@thebard20]

Great folding team

[@beeworkin1461]

I respect your patience with the paperfolding

[@Bloxer16]

I didn’t know matcha was so expensive

[@covenant11]

you nailed this one bro

[@syntaxerror202]

He finally cut something correctly 😭 And also 5:49 🤨

[@Vinicius-te8ey]

incredible that's look more appetizing before it's done and before got into the oven, than after and cooled, but not gone lie that recipe looks delicious

[@Setashi]

I really appreciate the honesty in the thumbnail.

[@enzogcol6755]

Yeah, should try again!

[@roasted_chicken1851]

8:19 rly hurt me

[@kashe7285]

this is genuinely gorgeous omfg

[@vuuuf]

nice job team!

[@kayonedee]

watching your subscriber count rise and rise is amazing to see

[@Karma-pn8bq]

5:32 I was expecting a “yii yaa” there But it’s fine. It was beautiful and worth the time Also where the real futurecanoe. This one feel fake for real

[@MOHIT2017SE]

Nice job team👽

[@user-xi8iu7uq9v]

im actually really proud of you

[@ulawan5]

If you still have the other half of the matcha and enough to make another cake, I say go for it! You only get better with practice, and if you enjoyed it and want another one hanging around to be eaten, I can't see a reason not to ^^

[@trevormenzies661]

Nice work! Getting really next level!

[@MikeyD]

I've been wondering if Future Canoe would get tired of doing recipes and making a joke out of their abilities. They seem like a very talented chef! Seeing them try was odd at first but then really cool to see em go to work!

[@koka1921]

parchment folding was SO worth it dude that looks fucking incredible

[@williaml.6922]

6:57 'It kind of looks like nuclear waste.' There must be something magical about his kitchen for practically every food to emerge with a radioactive glow. That the green hue of the matcha is so pronounced only worsens my concerns, but I hope the end result is tasty.

[@coolguy.1]

I love this channel because its really relatable

[@goonsquaddisc]

WHERE IS THE LIGMA FORK

[@JamieBu]

Definitely should try making it again