[2 - 2] last year when I was as they say
[2 - 5] traveling abroad in The Basque region of
[5 - 8] Spain I ate as much of their burnt
[8 - 9] cheesecake as I could so that I could
[9 - 11] come back to the US feeling better
[11 - 13] equipped to develop my own version of
[14 - 15] this classic recipe and after eating
[15 - 18] many many versions of this cheesecake
[18 - 19] and I feel like I have some strong
[19 - 21] opinions about how to get this thing
[21 - 22] right so today I'm going to show you
[22 - 25] guys how to recreate the silky textures
[25 - 27] and caramelly flavors of the best burnt
[27 - 30] bass cheesecake I ate in Spain to get
[30 - 32] started I'll need room temperature
[32 - 33] ingredients baking this cake with stuff
[33 - 35] that's right out of the fridge will lead
[35 - 38] to a cheesecake that is underbaked AF to
[38 - 40] prove it I baked a room temperature and
[40 - 42] a fridge temperature cheesecake this is
[42 - 44] the cold cheesecake the center and the
[44 - 47] bottom aren't cooked that much or at all
[47 - 49] that's because this cake bakes at a very
[49 - 51] high temperature and the outside gets
[51 - 53] burnt well before the Ice Cold middle
[53 - 55] has warmed up enough to start
[55 - 58] cooking it's not bad but it's very wet
[58 - 60] for your reference here's the cheesecake
[60 - 61] made with tempered ingredients the
[61 - 64] texture is Godly trust me now before I
[64 - 67] mix I'll just preheat my oven to 475 F
[67 - 69] then grab my stand mixer in the bowl of
[69 - 72] that goes 800 G of cream cheese then 225
[72 - 74] g of goat cheese goat cheese isn't
[74 - 76] traditional for this cheesecake but the
[76 - 79] mild Twang and acidity that it adds
[79 - 81] takes it from very good to downright
[81 - 83] freaking remarkable Sub in extra cream
[83 - 85] cheese if you ain't got no goat in that
[85 - 88] goes then 350 g of sugar the paddle
[88 - 90] attachment goes on that'll mix this on
[90 - 92] low speed to cream together the cheese
[92 - 93] and the sugar right away the cream
[93 - 95] cheese will get all gunked up on the
[95 - 96] paddle so after about a minute I'll
[96 - 98] scrape down the sides to get things
[98 - 100] combined evenly and then I'll keep on
[100 - 102] mixing I want to mix this until the
[102 - 104] sugar and cream cheese have become one
[104 - 106] thing that'll take about 3 to 4 minutes
[106 - 109] on low speed and once that's been gently
[109 - 111] combined I'll grab five large eggs and
[111 - 113] then with the mixer running on low speed
[114 - 116] once again I'll glug those in one at a
[116 - 118] time as I drop these eggs I'll let them
[118 - 120] get folded in all the way then I'll
[120 - 123] lazily drop in my next one also resist
[123 - 125] the temptation to speed up this whole
[125 - 127] mix by turning up the mixer speed that's
[127 - 128] going to whip air into the mixture here
[129 - 131] making the cake puff a lot in the oven
[131 - 133] that sounds kind of like a good thing
[133 - 134] but at the temperature that we're baking
[134 - 137] this cake excessive suling will make the
[137 - 139] top brown way before the middle is done
[139 - 142] cooking speaking of excessive suling how
[142 - 144] about all this excessive snacking I've
[144 - 146] been doing on Catalina crunch the
[146 - 148] sponsor of this video you guys my
[148 - 150] snacking can not be controlled I
[151 - 152] wouldn't say that I have a problem per
[152 - 155] se but delicious salty crunchy snacks
[155 - 157] that taste as good as Catalina crunch
[157 - 159] mix does don't stand a chance in my
[159 - 161] pantry but the good news is that when
[161 - 163] I'm eating the entire bag of Catalina
[163 - 165] crunch mix I know that it's actually a
[165 - 166] healthier choice than a lot of the other
[166 - 168] snacks that I could be eating Catalina
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[171 - 173] 5 to 8 gram of protein per serving it
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[176 - 178] kick creamy ranch cheddar and my current
[178 - 180] favorite traditional not pictured
[180 - 182] because Catalina crunch sent me this 3
[182 - 185] days ago and I can't be stopped so if
[185 - 187] you're a real snack head like me I
[187 - 189] highly recommend you give Catalina
[189 - 190] crunch mix a try head to Catalina
[190 - 193] crunch.com lagerstrom and use code
[193 - 194] lagerstrom at checkout and you'll get
[194 - 197] 15% off your first order plus free
[197 - 198] shipping or you can pick it up at your
[198 - 200] local grocery store and now that I'm
[200 - 201] done filming this ad I'm going to eat
[201 - 203] the rest of this crunch mix and once my
[203 - 205] eggs are all mixed in I'll scrape down
[205 - 206] the sides to make sure things are
[206 - 207] getting evenly combined and at this
[208 - 209] point the batter should look kind of
[209 - 211] like Snap backpack vanilla pudding next
[211 - 214] I'll add in 5 G of salt then grab 500 G
[214 - 216] of heavy cream and stream that in with
[216 - 217] the mixer running on low speed I'm
[217 - 221] baking this cake about 50 to 75° hotter
[221 - 222] than most other American recipes that
[222 - 224] I've seen so I'm skewing my wet
[224 - 226] ingredients towards cream instead of
[226 - 228] eggs if there's too many eggs at high
[228 - 230] temperatures that will lead to a curdled
[230 - 232] scrambled egg texture that's not very
[232 - 234] Basque and once them all creamed up of
[234 - 236] course I'll give this another scrape
[236 - 238] down to ensure homogeneous texture then
[238 - 240] I'll grab a fine mesh straight and add
[240 - 242] in 50 g of allpurpose flour since this
[242 - 244] is such a small amount of flour you
[244 - 245] don't really need the gluten and you
[245 - 247] could easily sub in a cup for cup
[247 - 249] gluten-free flour to make this recipe
[249 - 251] Lauren friendly now I'll give this one
[251 - 253] last spin for about 2 minutes on low
[253 - 255] speed to evenly hydrate that flour and
[255 - 257] then of course one last scrape down to
[257 - 259] make sure anything stuck to the sides
[259 - 260] gets combined with everything else the
[260 - 262] final texture of this batter should be
[262 - 265] smooth creamy and slightly thick now to
[265 - 267] bake this thing I'll grab a 9in spring
[267 - 268] form pan if you don't have a spring form
[268 - 270] though you can still play ball of course
[270 - 273] just grab a 9x13 metal brownie pan pan
[273 - 275] spray the hell out of it and then add in
[275 - 277] your batter because this is a different
[277 - 279] form factor from the round the bake time
[279 - 281] and the final result will be slightly
[281 - 283] different but I'll explain how in just a
[283 - 284] second now to prep this spring form for
[284 - 286] baking I'll cut a square of parchment
[286 - 288] that's bigger than the round on the
[288 - 290] bottom of the pant next I'll trace a
[290 - 292] circle around it so I've got a perfectly
[292 - 294] sized round out line then I'll cut out
[294 - 297] that Circle going just inside the line
[297 - 299] so that it fits inside the pan next I'll
[299 - 302] rip about a 30ish in length of parchment
[302 - 303] paper then I'll zip it in half real
[304 - 306] quick making it about 6 to 8 in tall
[306 - 308] then I'll close the spring on the round
[308 - 309] part of the pan load in the paper
[309 - 311] vertically and then adjust it so that
[311 - 313] it's exactly the circumference of the
[313 - 316] pan there we go next I'll staple the top
[316 - 318] real quick to fix the sides together
[318 - 320] then I'll flip it over and staple it
[320 - 321] again on the bottom now to put this all
[321 - 323] together I'll spray the spring form
[323 - 325] liberally with pan spray then drop in my
[325 - 327] bottom piece of paper then the cylinder
[327 - 329] around the sides then I'll spray the
[329 - 331] paper itself liberally to make sure the
[331 - 333] cheesecake batter doesn't stick now the
[333 - 335] spring form goes on a sheet tray then
[335 - 337] I'll load in all of my cheesecake batter
[337 - 338] and then load this sheet tray into my
[338 - 341] 475 F oven to bake for 40 minutes
[342 - 343] halfway through this 40 minute bake I'll
[343 - 345] come back and check my progress nice
[345 - 347] rise a little bit of color but it's
[347 - 349] still blonde so I'll rotate the sheet
[349 - 351] tray 180° for even cooking and then I'll
[351 - 353] give this another 15 to 20 minutes of
[353 - 355] baking depending on your oven and after
[355 - 358] 40 minutes this cheesecake is officially
[358 - 361] burnt in a good
[361 - 363] way to determine dness here I'll give
[363 - 365] the sheet tray a little shimmy I want it
[365 - 368] jiggly but not wet and that looks ideal
[368 - 370] as far as color goes don't hesitate to
[370 - 372] bake this very dark it's called burnt
[372 - 374] cheesecake for a reason it needs that
[374 - 376] caramelization on the outside to taste
[376 - 378] the way it should for now I'll set this
[378 - 379] cheesecake aside and cool it down for
[379 - 382] about 2 to 4 hours before I cut into it
[382 - 384] back to that brownie pan cheesecake to
[384 - 387] bake it properly I cooked it at 425 F
[387 - 390] for 35 minutes then broke boiled the top
[390 - 392] for 3 to 5 minutes to finish burning the
[392 - 394] top this version of the cheesecake is
[394 - 396] not as good as the round one because the
[396 - 399] variation of texture isn't as pronounced
[399 - 401] but it's still a very good tasting
[401 - 403] cheesecake that's stupidly easy to make
[403 - 406] and profoundly crowd pleasing and after
[406 - 408] a good long cool down our original
[408 - 409] cheesecake is ready to remove from its
[410 - 413] spring form pan oh my God you can see
[413 - 414] it's got like 20 different shades of
[414 - 416] golden brown going on and it's even got
[416 - 419] some truly burnt espresso chocolate
[419 - 421] flavors around the edges to keep you
[421 - 423] guessing the inside of the cake is just
[423 - 424] as important as the outside though
[424 - 426] there's a spectrum of texture from silky
[426 - 429] and velvet in here all the way to fully
[429 - 431] set custardy and almost fudgy you guys
[431 - 434] this cake is a study in contrast bright
[434 - 436] and Lively on the inside and it's dark
[436 - 439] and brooding on the outside every single
[439 - 442] emotion is buried somewhere inside this
[443 - 447] cake oh my God that is psychotic I know
[447 - 449] I use the word creamy a lot to describe
[449 - 452] foods but this literally is the
[452 - 455] creamiest the flavor of the burnt part
[455 - 457] is really special it tastes kind of like
[457 - 460] caramel and vanilla but it's just eggs
[460 - 462] sugar and cheese there's nothing else
[462 - 463] going on there but it's incredibly
[465 - 467] complex it's so good if you guys want to
[468 - 469] take a crack at my New York style
[469 - 471] cheesecake recipe then I'll link to that
[471 - 474] video right here that one is also great
[474 - 476] because you know it's cheesecake but
[476 - 477] it's super different from this one and I
[477 - 479] think I'm glad to have both Style in my
[479 - 484] life I'll see you there