So good to see you again with that cheesecake beauty!
I feel so excited everytime I see a notification from this channel ❤
Delicious looking. Great presentation.
Excellent video, Informative and professional. Can you give me a additional tip on determining doneness. You mentioned 1:45 to 2:00 hours. Is there a firmness or color indicator or internal temp? Thanks for the video.
"everybodys favorite!" im literally the only one in my house that likes cheesecake 😂
One suggestion. when you write your recipes by American measurements Please can also write down grams, liter and so on. Internationally this measurements every person use and understand
I really appriciate him scraping the remaining butter, cracker, cream cheese of the plate. In most food shows, they just throw away the part remaining on the plate and it's really wasteful.
Why doesn't Martha design a springform pan that has a silicone gasket to keep the water out? 💜🌞🌵😷
Did he say to bake for 1.75 to 2.0 hours at 325? That seems too long. I use the same recipe at the same temp and never go beyond baking it 1.0 hour and it's done perfectly.
I’ve always wondered how to insert the bottom of that pan, now I know. thank you so very much!
You're my favorite! And another great recipe – very very close to my cheesecake recipe!!
Delicious. Love to see his recipes. ❤️
Welcome back again chef Thomas missed your recipes.
…Never in my life did I consider flipping the bottom part of the springform pan upside down. Like I think I did but was worried it wouldn't fit as it should, so I didn't experiment with it. I've learned something today.
I absolutely hate using aluminum foil for my cheesecakes because the water almost always finds its way into my cake. What I've found does better is using those plastic liners for slow cookers and roasting turkeys. It does the same thing as the aluminum foil but better and doesn't melt because it has a higher heat resistance; not only that, but you can dry it off and use it again!
Another cheesecake conundrum I'd like to see is making ricotta cheesecake. I recently made one late last week and it was delicious, but I left it in the oven too long and it cracked something serious. It was still creamy, but the slices are more puzzle-piece than uniform bars. The recipe I slightly tweaked from their comment section seemed like it would've been even better as a chocolate ricotta cheesecake because of how sweet it was in the beginning.
Ah, maybe what I really have is a ricotta conundrum because I don't know what to do with it when my family is no longer in the mood for pasta when that's what I bought it for.
Thomas's voice…. so soothing 🙂
This was so educational and Thomas’s voice is so soothing.
hi Thomas, can i use greek yoghurt instead of sour cream? i always hav yoghurt in my fridge tats y i ask. tia