Basque Cheesecake – Bruno Albouze

Unlike classic New York cheesecake, Basque cheesecake is crustless and isn't smooth or dense; instead, it is finished baking in half the time compared to regular cheesecake but at a higher temperature to achieve that rich, lightly scorched surface, yet the center of the cheesecake is still jiggly. Here is my interpretation of the Basque cheesecake – the heavy cream has been subbed for pastry cream.. and the result? it has exceeded my expectations!

[ThatElectroGuy]

C’mon folks, let’s get Chef Albouze to 1 mil subscribers he deserves it!

[CrippledKittens]

I can't believe Chef Bruno doesn't have a million subscribers yet! I think he's become my favorite chef on YouTube.

[Claudia-uphr]

I think Bruno's techniques, explanations, & recipes are far superior to those of other chefs on YouTube, although there are some I also watch & enjoy a lot. Plus he's the cutest 😍! (sorry, Chef John 😁)

[jovananikolic]

Chef Bruno, I can't even express how much you inspire me to bake. I am a programmer from Serbia having a dream of opening a luxury bakery in the future. I wish you all the best in life because you are the best there is!

[abdulazeezalshareef]

Dear Chef Bruno,

You are the best chef who I ever had the privilege of following. Your are truly the real deal! Your combination of knowledge, skill, versatility, and imagination is superlative.

I truly can’t thank you enough for what you taught me.

God bless!

[isaiane]

I've made this several time and I can truly say this cheesecake is the real deal.

[lconway]

Dear Chef Bruno, you are the most amazing chef ever! You are my idol!!! I wish I could bake and cook like you. You bring so much joy to everyone who watches your video. Thank you for sharing your talent with us mere mortals. You ARE the real deal! 😍

[saracardozo]

I love your cooking and the explanation is very clear. I wish I could be like you because I am only 7years old. I love watching your videos. I keep watching them on my Mums phone.

[dimitrischatzimitsos]

I watch your channel for the last ten years and each time I see a new video of yours I'm inspired because every recipe is something new for me. Thank you once again my friend!!

[dear_totheheart]

Delightful! Love the historical context and modified yet still authentic recipes like this, wonderful

[karldelavigne]

I thought this looked too perfect at first... Of course, the recipe has been Brunofied. Absolute genius. I will try this, but I suspect the almond essence is better left out.

[grzesiektg]

for the first time, that hype for Basque cheesecake already ended in Europe and just started in America :D nice :3

[powerpuffgirls]

Been following for 10 year, still amazing with all the video

[Junie]

Bruno albouze my chef and my mentor.I always watch every single content of video.

[chefluke]

Making cream pat first, then incorporating the cream cheese, is a brilliant idea. Chapeau Bruno.

[MemoGrafix]

I remember My Mother making this cheesecake once in awhile when she vacationed from work when I was younger.

[RBBanner]

You are an absolute delight to watch! I love Basque cheesecake, and you make what looks like the best one so far!

[aericabison]

The last thing I expected to like on YouTube was seeing a French grandpa make delicious food, but hey, you know what they say- there’s a first time for everything 😆🌟

[KitchenWizard]

The way you are improving day-by-day is absolutely fantastic! 👍😋💚

[ellenyeung]

Hi Bruno, thanks for the great
demo. My oven only comes to
highest 250 C. What can I do to achieve the same result as your 290 C?