Try EIN Field with airSlate SignNow

Back ein field

[Music] okay hi guys we're back uh we're now gonna start our dessert it's a new york cheesecake with a little bit of an irish twist to it um first of all you have to start your ovens at 175 degrees and then we're gonna prep our spring form so you have that ready you gotta butter it and then cover it with paper we're going to start with the biscuit base so you use shortbread cookies for that i've already crushed them up and then we get liquid butter you can heat it in the microwave or in the oven wherever and then you add that to the crushed biscuits and you kind of swirl it all around and make it into a really nice base okay have you ever done a cake oh yeah you've made a cake it's not usually you're not usually trusted with the cake it's not your field of expertise and desserts yeah i mean this is kind of a classic american dessert but we're putting a twist on it but by adding an irish whiskey cream liqueur and it gives it a nice little you know caramelly taste to it you know feminists gotta hear in thanks a lot so you just need a pinch of salt not a lot okay so now that this has been mixed i'm gonna pour it in here and we're gonna flatten it you want it to be really flat so that the base the base is really flat for the filling to kind of get a really nice perfect edge to it as if any of those fermented [Music] now that i've pressed this down nice and evenly somewhat we're gonna put this in the oven now for 10 minutes to give it a nice little brown crust there we go beautiful so now that we've got the base in the oven we're going gonna start with the filling don't be scared people but it's one kilograms of cream cheese ein kilo from fresh quesadilla now we have sour cream we're gonna add that in there how much sour cream you roll them with there there's a it's 200 grams gives a bit of a fluff in there you know a bit of tang yeah tanginess and it's also a bit lighter than the cream cheese so i think it's good to kind of counterbalance it that's it no that's so heavy our irish cream liqueur we just add that right in there as well that's what kind of cause that's special decent amount yeah like 120 ml and maybe a schluck as the germans would do so um 100 so i've got the sugar here i'm going to add that slowly to the mass just to you know give it a chance to slowly incorporate and then you're going to let this run for about five minutes just to you know get it really nice and smooth really slowly just to let everything incorporate you might want to check the base it's had a few more minutes what do you think still a little bit light getting dark around the edges yeah you happy one more minute one more minute but while you're at it you might as well start prepping the hot water for the bunnery it's a fancy word but it's it it just means that you add a little hot water while you're baking the cheesecake underneath the cheesecake just to give it a chance to cook through more evenly and to prevent it from browning too fast forever um is that in boiling water or just no it's just hot water so how long do you have to whisk up this for i think about five minutes yeah yeah i mean baking is about you know taking your time really enjoying it honestly this is best made the day before your fancy dinner it'll give the cheesecake so much more time to set and like you know you can prepare beautifully at home you know in your own time and then the day of it's like all ready to go already done done think about it yeah and you don't want to after you've prepared a beautiful dinner you don't want to then you know invest all the time to prepare for sure a dessert best reduction yeah yeah and that's what baking should be solid yeah we're gonna let that cool down for a little bit because we don't want the oyster the filling to be shot by the hot temperature of the base cool might crack it up we actually have to lower the temperature of the oven now to 160 degrees because the cheesecake does need a high temperature to cook as andy hadid while the we're gonna now sift the flour into it let's hope this doesn't get messy well baking's supposed to be a little messy right at least that's my philosophy it's fine all right you want to sift the flour because you don't want it to get all lumpy in there because it's a cheesecake and you would taste like lumps of flour and that's not really nice so you put it on there it's 60 grams so it's not a whole lot we're being very stingy with the flour as you have it's here this meal all-purpose flour so we're going to let that incorporate i mean baking really is just the game of patience if your lesson is [Music] we're now adding the eggs one by one we have three eggs and we're just waiting for it to incorporate bringing it all together yeah let's kick it up a notch yeah you can see it slowly coming together as one mass and then once that is finished we're gonna fill it into our spring form make it all nice and even so it looks nice and then we're gonna put in the oven add some hot water to the baking sheet that's below it and then we're going to cook it for 50 minutes yeah as we went does let's get string an orphan size one five sets of comments although all right i think we're getting there so how do you know what it's done well i mean you just gotta cream you know yeah i've seen a few bits and pieces of egg white so we wanna make sure that it's all incorporated otherwise you don't have like that even cream consistency through the whole thing yeah because when you cut into the cake you really want to have like that creamy slice right i mean it's a whopper of a cake yeah a kilo of cheese is make sure that that water isn't boiling yeah i just yeah that's a slow boil you can turn it down now because we're almost ready to fill it in there i mean really this cake is pretty straightforward once you have all the ingredients prepped you can just all throw it all together there's no huge science behind it you don't have to whip up egg whites or do anything fancy so i feel like it's good for any stage of baking you're at yeah and once it's all incorporated you just fill it in there and then just bakes all right so now we've got our filling done and we're going to pour it on top of the base when it is in the fat oh look at that that's silky smooth it might even fill up the entire slime it's a big old cheesecake all right now scrape it all up here this is what is the knife what i do i'm just kind of wiggling around getting the air bubbles out yeah nice yeah and you kind of just like give it a little jiggle that helps to even it out makes it nice and flat and then maybe pop a few of those buttons because you'll see those bubbles once they were baked all right and now let's put it in the oven beautiful yay we're putting in the cake now so it's just middle shelf yes middle shelf degrees 160. i know we may i have this thank you can you help me with the hot water for sure okay you take out the sheet and you add the hot water in there you better not splash me oh you'll be fine either is it we andy does einfield is that enough you'd like some more a little more let's look thank you what is this video thank 160 degrees let's say after 35 so we're gonna after we've baked the cake for 50 minutes we're going to turn at the oven but we're going to keep the cake in here for 35 to 45 minutes depending um to let it cool down really slowly so that the cake can keep its fluffiness and can you know you know it doesn't get shocked by the sudden cold and then we're gonna have some delicious delicious cheesecake looking forward to it oh yeah all right there comes the big moment and cut into the cake really nice it did i don't want to muck it up by now okay now a nice little tip i once got was to heat up your knife in just hot water because it gives a much better cut you can really cleanly cut into it now oh that's looking good oh there you go now that's beautiful now now do you want to give it a try for sure lucky privilege oh that's beautiful it's a good it's so good and crispy base super luxurious cake yeah just a little twang from the cream liqueur yeah which really brings it together absolutely delicious so guys have fun making this at home it's a treat and you know you might need to eat it over a few days because it is a whopper but yeah guys enjoy have fun