Eatbook VS Basque Burnt Cheese Cake | Eatbook VS | EP 5
In this episode of Eatbook Cooks, Qing decided it would be a great idea to try making the Basque Burnt Cheesecake. To see how well she did, we will be pitting her cake against Cat & The Fiddle's Basque Burnt Charred Eclipse. Whose cake will taste better?
All our videos are non-paid reviews unless specifically stated
Full Recipe:
Ingredients needed (room temperature)
- unsalted butter
- 500g cream cheese
- 270 ml heavy cream
- 35g all-purpose flour
-130g sugar
- 4g salt
- 1tsp vanilla extract
- 4 eggs
Directions
1. Grease cake pan with butter.
2. Line the pan with 2 pieces of parchment.
3. Place cream cheese and sugar into a mixing bowl. Mix with a spatula or a mixer until there’s no grit from the sugar.
4. Add in the first egg and whisk together until emulsified. Repeat for the next 3 eggs.
5. Add in the heavy cream and vanilla extract. Sift in the flour, and mix till well incorporated.
6. Pour the mixture into the cake pan and tap the pan a few times.
7. Place into a preheated 210°C oven for 45 minutes or till the top gets a nice char.
8. Let the cake cool to room temperature before serving.
Follow Eatbook SG on Social Media!
Featuring (in order of appearance):
Hui Qing Koh -
Suphon Liao -
Chiara Ang -
Julian Reyes -
Renae Cheng -
Pepita Wauran -
Hafeez Harris -
Filmed by:
Maverick Chua -
Edited by:
Maverick
Ian Teoh -
Business And Sponsorship Enquiries:
hello@eatbook.sg
How to make STRAWBERRY CHEESECAKE DUMP CAKE
#HowToMakeStrawberryCheeseCakeDumpCake
#HowToMakeStrawberryCheeseDumpCake #HowToMakeCheeseCakeDumpCake #HowToMakeDumpCake #StrawberryDumpCakeRecipe #HowToMakeCheesecakeDumpCake
Welcome to my Channel and thanks for watching
I Really Enjoy what I do and I thank God for the gift that has been given to me to share with the world.
If You are wanting to learn how to cook THAN THIS IS THE CHANNEL FOR YOU TO WATCH ON MY CHANNEL I SHOW STEP BY STEP TUTORIALS HOW TO COOK IN DETAIL SO PEOPLE CAN UNDERSTAND
I love what I do and i'm so Grateful To Youtube for giving me this platform to share my gift with the world
As I always say with God all things is Possible and its so true.....
On this channel I upload videos often so make sure you
SUBSCRIBE AND CLICK THE NOTIFICATION BELL SO YOU CAN BE NOTIFIED WHEN I UPLOAD NEW CONTENT
This video was sooooo much fun making as a matter of fact I enjoy every video I make
my Email info is--- ginayoung22@gmail.com
This is the day that the lord has made let us rejoice and be glad in it
food recipes daily cooking with Gina Young
Gina Youngs cooking channel so much fun
In The Kitchen With Gina Young
#GinaYoung #InTheKitchenWithGinaYoung #GinaYoungRecipes #HowToCook
#FoodRecipes GOD BLESS YOU ALL ENJOY THE CHANNEL
Strawberry CheeseCake Recipe make you some
INGREDIENTS
3 CAN STRAWBERRY PIE FILLING
2 CONTAINERS WHIPPEN CREAM CHEESE
VANILLA EXTRACT
YELLOW CHEESE CAKE
1/2 CUP MELTED BUTTER
STEP BY STEP TUTORIAL
GOD BLESS ENJOY ????
Cheesecake at the Tin Roof Grill
We go out for a lite dinner and some delicious cheesecake at the Tin Roof Grill. A shorter vlog here let me know if you like the shorter vlog style. Don’t forget to like, comment and subscribe! A #4 video.
Instant Pot Cheesecake + Rum Glaze | Van Life RV Cooking
For those of us who live on the road, or in small spaces, there is no reason why we can’t enjoy delicious home-made meals. If you’re looking for a perfect cheesecake recipe that you can make in your camper, van, or tiny house, look no further!
In this video, I’ll show you step-by-step how to make a New York cheesecake in the 3-quart instant pot MINI, with a simple rum glaze! Full recipe and instructions below.
This video was all filmed in our 40-sq-foot ambulance camper, so we have proven that it can be made in a small space!
Note, this recipe can also be used with a 6-quart or 8-quart instant pot, but you’ll want to increase the cooking time by 10 minutes.
Links for purchasing the instant pot and cake pan (I am NOT an amazon affiliate):
Instant pot mini:
Cake pan:
RECIPE
Ingredients:
7 full graham cracker sheets
3 Tablespoons melted unsalted butter, at room temperature
2 8-oz packages of full fat cream cheese, at room temperature
2/3 cup white sugar
2 teaspoons vanilla extract
2 eggs, at room temperature
1/4 cup Greek yogurt or sour cream, at room temperature
Directions:
Make sure dairy ingredients and eggs are at room temperature before starting.
Lightly grease or oil the pan, using butter, coconut oil, or cooking spray.
Crush the graham crackers into crumbs using a food processor until fine and uniform, and place into a large bowl.
Add melted butter to crumbs, and mix well.
Press the crumbs into the bottom of the cake pan, and 1” up the sides. You can use your hands, or the bottom of a cup or jar.
Cover bottom and sides of the pan with foil. Set aside.
Place cream cheese into a bowl, and break it up with a spoon. Using a hand mixer or spoon, beat on low speed until fluffy and smooth.
Add sugar, gradually, until just incorporated, beating/stirring for 30-40 seconds.
Add eggs one at a time, mixing gently. Do not over mix.
Add vanilla extract and yogurt, stirring gently. Do not over mix.
Place metal trivet inside Instant Pot, and pour 1 1/2 cups of water into metal insert. If you are using a larger Instant Pot, add enough water so that it comes just to the level of the trivet.
Carefully lower the cake pan into the Instant Pot using a silicone or foil sling. To make a foil sling, fold an 18 piece of foil in half lengthwise, twice.
Pour cheesecake batter into pan, and smooth with a spoon.
Place lid on Instant Pot and set to cook on High Pressure for 30 minutes. If you are using a 6-quart or 8-quart Instant Pot, increase cooking time by 10 minutes. Make sure the Keep Warm button is turned OFF.
Let the cheesecake sit in the Instant Pot for 1 hour after it is done cooking. Then, place cheesecake in the refrigerator overnight. Serve plain, or with fruit or RUM GLAZE (recipe below).
RUM GLAZE
Ingredients:
3 T salted butter
2 T light rum
2 T water
1/4 cup white sugar
Put Instant Pot on Saute mode. Melt butter in Instant Pot, and add rum, water, and sugar. Simmer for 3-4 minutes until slightly thickened. Drizzle onto individual cheesecake slices.
The BEST Passionfruit Cheesecake
This no bake passionfruit cheesecake comes together quickly with a homemade passionfruit syrup and will still serve a bunch of people.
Makes 10 slices
Recipe by Roamingtaste and can be found at
Follow me here:
Website
Instagram
Facebook
Pinterest
Support
Pumpkin Cheesecake Bars with Gingersnap Crust
#entertainingwithbeth #CookingChannel #pumpkincheesecake
These pumpkin cheesecake bars are a fantastic treat for the fall! They combine a decadent cheesecake filling, with a spiced pumpkin swirl topping and a crunchy gingersnap crust! So many wonderful fall flavors in every bite. Make them for a Halloween party or Thanksgiving!
_______________________________________________________________________
PRODUCTS SEEN IN THIS VIDEO:
These links go to Amazon where I am compensated on products sold at no cost to the consumer
Sezane Pink Flowers Shirt
Mini Whisk
Kitchen Aid Mixer
John Boos Board
Parchment Sheets
Chef Knife
FOR MORE OF MY FAVORITE KITCHEN PRODUCTS VISIT MY AMAZON SHOP! (This link goes to Amazon where I am compensated on products sold at no cost to the consumer)
_______________________________________________________________________
SIGN UP FOR MY NEWSLETTER TO RECEIVE MY NEWEST VIDEO IN YOUR INBOX EACH WEEK!
_______________________________________________________________________
PUMPKIN CHEESECAKE BARS WITH GINGERSNAP CRUST
Makes 9 Squares
*Print Recipe Here*
INGREDIENTS:
Cream Cheese Filling:
24-ounces (678g) cream cheese, softened
¾ cup (178g) white granulated sugar
¾ cup (180 ml) sour cream
2 eggs
½ tsp (2.5ml) salt
2 ½ tsp (12.5ml) vanilla extract
3 tbsp (24 g) flour
Pumpkin:
¾ cup (180 ml) pumpkin puree
1 ½ tsp (7.5ml) brown sugar
½ tsp (2.5ml) pumpkin pie spice (Recipe here if needed:
¼ tsp (1.25ml) vanilla extract
Pinch of salt
(Plus add ¼ cup (60ml) cream cheese mixture once combined, see below)
Crust:
195g Ginger Snap Cookies (Trader Joe's if you have them nearby)
3 Tbsp (45ml) melted butter
METHOD:
Preheat oven to 325F (165C). Line a 9 x 9 (23cm) brownie pan with 2 cut sheets of parchment paper laid down in opposite directions. Set aside.
Place gingersnaps in a food processor, pulse until crumbs form. Then add butter, pulse until combined. Transfer crumbs to prepared pan. Tamp down the crumbs to a single, compacted layer and bake at 325F for 8-9 minutes. Set aside to cool.
In the bowl of a stand mixer (or hand mixer) combine the cream cheese, and sugar, beat until smooth. Add the sour cream, beat to combine. Add eggs, one at a time, beating in between each addition. Add salt and vanilla extract, and beat to combine. Add flour, and beat until just combined. Set aside.
Whisk together the pumpkin, brown sugar, pumpkin pie spice, vanilla and salt. Then add 1/4 cup (60 ml) of the cream cheese mixture to the pumpkin mixture, whisk to combine.
Pour the cream cheese mixture into the prepared pan, smoothing out with a spatula. Then dollop pumpkin filling with a small spoon or mini cookie scoop, all over the top, around 16 dollops spaced 1/2 inch apart, and run a skewer through the pumpkin dots vertically and horizontally, until a swirled pattern forms.
Bake 35-40 mins allow to cool. Refrigerate overnight, uncovered, and then slice into 9 squares. NOTE: Wipe off the knife after each slice, to create clean cuts.
ABOUT THIS CHANNEL
Hi! I'm Beth Le Manach and I believe food tastes better when shared. Subscribe to my cooking channel, Entertaining with Beth, to learn holiday recipes, party planning tips and easy recipes for weeknight meals! New recipe videos post every Saturday! SUBSCRIBE HERE!