WEBVTT 00:00:00.360 --> 00:00:07.339 You're listening to Heritage Radio Network. Hi, 00:00:07.339 --> 00:00:12.980 everyone. Welcome to Pot Luck Food Talks. I'm 00:00:12.980 --> 00:00:15.939 here with José Peláez, and we're on our way to 00:00:15.939 --> 00:00:18.440 Echeverry. So in the meanwhile, we're going to 00:00:18.440 --> 00:00:20.620 talk about Basque cheesecake. How are you doing? 00:00:21.079 --> 00:00:23.679 I'm doing great, Eric. Thank you for having me 00:00:23.679 --> 00:00:28.399 on the way to Echeverry. So you started this 00:00:28.399 --> 00:00:32.200 entrepreneurship. La Vasca, first of all, I have 00:00:32.200 --> 00:00:36.060 to say, Jose and I used to be flatmates and we 00:00:36.060 --> 00:00:38.740 lived with Adriano, who is a chef, and every 00:00:38.740 --> 00:00:40.340 night he would come with this amazing cheesecake 00:00:40.340 --> 00:00:43.240 from Enea, which was a restaurant that opened 00:00:43.240 --> 00:00:47.079 short. And I remember, yeah, having these big 00:00:47.079 --> 00:00:49.719 munchies every night and talking about the nature 00:00:49.719 --> 00:00:52.299 of the Basque cheesecake. And just not so long 00:00:52.299 --> 00:00:55.560 later, he started La Vasca. So what's the story 00:00:55.560 --> 00:00:57.960 behind it? Yeah, so first of all, I'm going to 00:00:57.960 --> 00:01:01.840 say something as well. My favorite dessert, or 00:01:01.840 --> 00:01:04.780 the best dessert I've ever tried was in Echavarri, 00:01:04.900 --> 00:01:06.819 actually. Now that we're going to talk about 00:01:06.819 --> 00:01:10.560 desserts. Oh, nice. Which was a sheep milk idea. 00:01:11.040 --> 00:01:14.200 Smoked one, yeah. With beetroot green, right? 00:01:14.620 --> 00:01:17.799 That's amazing. And that's an example of how 00:01:17.799 --> 00:01:22.159 very few ingredients and elements can be such 00:01:22.159 --> 00:01:27.400 a fantastic elaboration that everybody falls 00:01:27.400 --> 00:01:31.890 in love with. Yeah, as well as the Basque cheesecake, 00:01:31.989 --> 00:01:34.090 I would say it's kind of a phenomenon that has 00:01:34.090 --> 00:01:38.010 people who come to San Sebastian and it has been 00:01:38.010 --> 00:01:41.430 like taken abroad to other countries and it's 00:01:41.430 --> 00:01:44.030 been, well, it was the flavor of the year according 00:01:44.030 --> 00:01:47.769 to the New York Times in 2021. People get crazy 00:01:47.769 --> 00:01:53.290 about it. So in 2023, a friend of mine from childhood, 00:01:53.450 --> 00:01:56.730 he came to San Sebastian and of course we went 00:01:56.730 --> 00:02:00.760 out for food. And we finished our tour at La 00:02:00.760 --> 00:02:03.079 Viña. He tried the Basque cheesecake and he was 00:02:03.079 --> 00:02:07.099 so amazed by the taste. And he said, let's bring 00:02:07.099 --> 00:02:11.159 this to Colombia. And I was like, okay, let's 00:02:11.159 --> 00:02:14.599 talk more about it. And we started having like 00:02:14.599 --> 00:02:18.159 meetings and suddenly we started selling. And 00:02:18.159 --> 00:02:22.879 actually we started in March 2024. So we're doing 00:02:22.879 --> 00:02:25.580 one year and we are, yeah, we're selling it in 00:02:25.580 --> 00:02:28.360 Colombia and it's called La Basca. i don't remember 00:02:28.360 --> 00:02:30.939 when was the first time i tried probably in some 00:02:30.939 --> 00:02:33.759 of the dinner parties of the sociedad at the 00:02:33.759 --> 00:02:36.139 chocos probably or probably when we went when 00:02:36.139 --> 00:02:39.599 we went to the old town with the cheesecake to 00:02:39.599 --> 00:02:43.699 make some to to take some uh photoshooting yeah 00:02:43.699 --> 00:02:46.639 some some photos yeah that i brought a cheesecake 00:02:46.639 --> 00:02:49.680 i think maybe there was a day i remember trying 00:02:49.680 --> 00:02:52.280 it that day and saying this was my top one Oh, 00:02:52.360 --> 00:02:56.400 nice. Thank you. And I was talking with that 00:02:56.400 --> 00:02:58.599 to feel it also has something that is not the 00:02:58.599 --> 00:03:01.800 classic feature of what is known as a Basque 00:03:01.800 --> 00:03:04.699 cheesecake, which is a cookie. Exactly, yeah. 00:03:04.719 --> 00:03:07.360 You see it and sometimes you don't, but for example, 00:03:07.360 --> 00:03:09.979 La Viña doesn't have it. Yeah. And the most common 00:03:09.979 --> 00:03:13.639 one is just crustless. Exactly, yeah. But we 00:03:13.639 --> 00:03:17.520 were going to a different market, so we are not 00:03:17.520 --> 00:03:22.199 100 % following the traditional recipe. but we 00:03:22.199 --> 00:03:24.719 just used we just used the elements that are 00:03:24.719 --> 00:03:27.099 more important for for us for me i would say 00:03:27.099 --> 00:03:29.819 which is the texture the more or less the proportions 00:03:29.819 --> 00:03:32.139 of the ingredients the nature of the ingredients 00:03:32.139 --> 00:03:34.780 that are inside the batter and we use this this 00:03:34.780 --> 00:03:37.719 cookie base which is actually quite famous in 00:03:37.719 --> 00:03:41.199 different cheesecakes that are mostly in that 00:03:41.199 --> 00:03:43.479 non -bus part but even they are they are called 00:03:43.479 --> 00:03:47.090 abroad like spanish cheesecake now yeah so there 00:03:47.090 --> 00:03:50.689 are some brands in madrid barcelona it's been 00:03:50.689 --> 00:03:54.169 like a boom around this product this like creamy 00:03:54.169 --> 00:03:58.129 runny product with this cookie base many people 00:03:58.129 --> 00:04:01.310 love the cookie base and it is also very helpful 00:04:01.310 --> 00:04:05.509 for the for the resulting texture is helpful 00:04:05.509 --> 00:04:08.669 in terms of like heat transfer when you're baking 00:04:08.669 --> 00:04:11.409 it it's also helpful to manipulate it to move 00:04:11.409 --> 00:04:14.889 the the cake itself no Yeah, the one you have 00:04:14.889 --> 00:04:18.470 is also like a pinch of salt, like a savory. 00:04:18.569 --> 00:04:22.810 Yeah, because I think one of the most valued 00:04:22.810 --> 00:04:25.689 things or features about this cheesecake is that 00:04:25.689 --> 00:04:28.389 it's not as sweet as other desserts. It's not 00:04:28.389 --> 00:04:30.550 as sweet as maybe the New Year cheesecake or 00:04:30.550 --> 00:04:35.370 other cheesecakes. It has this savory, umami, 00:04:35.449 --> 00:04:39.829 salty hint in the flavor profile. So yeah, we 00:04:39.829 --> 00:04:43.529 want to have that in our cheesecake. We had a 00:04:43.529 --> 00:04:45.490 previous episode on cheesecake with Patricia 00:04:45.490 --> 00:04:48.689 Jurado. And yesterday, one of the listeners wrote, 00:04:48.870 --> 00:04:52.269 I am listening slowly to the old episodes. And 00:04:52.269 --> 00:04:54.230 the one on the Basque cheesecake, when you're 00:04:54.230 --> 00:04:57.990 talking about one with Turkish feta. I am Greek 00:04:57.990 --> 00:05:00.509 and you broke my heart. Just to make it clear, 00:05:00.709 --> 00:05:03.550 there is no Turkish or any other than Greek feta. 00:05:03.790 --> 00:05:08.029 So I apologize to that. Very, very cute. But 00:05:08.029 --> 00:05:10.790 that was like a super nice cheesecake I was doing 00:05:10.790 --> 00:05:13.600 in a Basque restaurant in Berlin. And we would 00:05:13.600 --> 00:05:16.540 mix, gassy, yeah, like, well, this is a cheese 00:05:16.540 --> 00:05:19.399 that comes like in a can, in a brine. Okay. And 00:05:19.399 --> 00:05:22.500 it's ultra -savory, ultra -salty. Okay. We would 00:05:22.500 --> 00:05:25.079 mix that with mascarpone, which is ultra -fatty 00:05:25.079 --> 00:05:27.259 and not salty at all. Uh -huh. And that was our 00:05:27.259 --> 00:05:29.839 cream cheese, so it was like... Oh, nice. Yeah, 00:05:29.879 --> 00:05:33.079 and you had, like, this salty punch in the mixture, 00:05:33.199 --> 00:05:34.920 and it was really, really nice. People would 00:05:34.920 --> 00:05:37.279 go to that place only for the cheesecake. It 00:05:37.279 --> 00:05:39.560 was a Basque pincho bar. Okay. Here, Lynn, there. 00:05:40.060 --> 00:05:42.319 I'll have to try it. Nowadays you're seeing that 00:05:42.319 --> 00:05:46.600 people and brands playing around with the cheesecake 00:05:46.600 --> 00:05:50.060 itself. The important thing I would say is to 00:05:50.060 --> 00:05:54.399 keep that creamy texture, that high content of 00:05:54.399 --> 00:05:58.199 fat. And yeah, keeping the sweetness right in 00:05:58.199 --> 00:06:02.019 the spot. Something we've talked a lot about 00:06:02.019 --> 00:06:04.639 in the show is the value Basques in general give 00:06:04.639 --> 00:06:09.399 to dairy. That is one of the very few... It's 00:06:09.399 --> 00:06:11.339 the only that I know, maybe Italian also, but 00:06:11.339 --> 00:06:14.959 what you see, milk ice cream, you know, very 00:06:14.959 --> 00:06:18.240 plain or what you just mentioned, sheep milk 00:06:18.240 --> 00:06:21.139 ice cream. Yeah, because I would say that that's 00:06:21.139 --> 00:06:25.980 a Basque culinary identity feature in general. 00:06:26.019 --> 00:06:29.399 It's just like few elements or even like the 00:06:29.399 --> 00:06:35.149 raw materials themselves. as less intervention 00:06:35.149 --> 00:06:37.509 as possible. You know what I mean? Yeah, absolutely. 00:06:37.850 --> 00:06:39.730 Like, never more than four or five components. 00:06:40.250 --> 00:06:42.629 Mamiya, which is just curded milk. That's another 00:06:42.629 --> 00:06:47.509 of my... That's also in my top three favorite 00:06:47.509 --> 00:06:49.709 desserts in the world. Okay. Do you have, like, 00:06:49.709 --> 00:06:51.170 a memorable one? We have, like, an incredible 00:06:51.170 --> 00:06:56.329 one. Asador Bedua. I have in mind the one that 00:06:56.329 --> 00:07:01.649 my girlfriend's grandmother... prepares and also 00:07:01.649 --> 00:07:04.029 my girlfriend prepares sometimes at home. And 00:07:04.029 --> 00:07:06.290 of course there's the nostalgia because of it 00:07:06.290 --> 00:07:09.449 is like our homemade dessert. Do you have like 00:07:09.449 --> 00:07:11.930 a special milk for it? I don't have in mind like 00:07:11.930 --> 00:07:14.589 a brand or something. Of course it's sheep milk, 00:07:14.829 --> 00:07:17.050 but I don't have in mind a specific brand, no. 00:07:17.230 --> 00:07:20.509 Okay, okay. I like to eat it with honey. Oh, 00:07:20.550 --> 00:07:23.230 yeah. Yeah. Yeah, that's a very... Yeah, it feels 00:07:23.230 --> 00:07:25.569 good. The one we had felt like a mousse and it 00:07:25.569 --> 00:07:28.329 was just curd sheep milk. Super nice. That's 00:07:28.329 --> 00:07:31.920 amazing. I love it. How was the reception with 00:07:31.920 --> 00:07:35.199 the Colombian consumer? Yeah, it's been a... 00:07:35.199 --> 00:07:37.899 I wouldn't say like it's been a challenge because 00:07:37.899 --> 00:07:41.100 fortunately it is a product that everybody tries 00:07:41.100 --> 00:07:45.040 and they just love it. But at the beginning when 00:07:45.040 --> 00:07:48.139 they see photos or they see the texture which 00:07:48.139 --> 00:07:51.000 is quite runny and creamy... people might think 00:07:51.000 --> 00:07:53.600 that it is like undercooked so you kind of have 00:07:53.600 --> 00:07:55.740 to explain to them like this is a traditional 00:07:55.740 --> 00:07:58.480 culinary technique like from the from the Basque 00:07:58.480 --> 00:08:01.319 country that's the way it is it is properly cooked 00:08:01.319 --> 00:08:04.139 so people kind of understand it and they tried 00:08:04.139 --> 00:08:06.079 and they and they want to repeat a lot we have 00:08:06.079 --> 00:08:08.519 a lot of loyal customers it also helped that 00:08:08.519 --> 00:08:12.540 we started with another brand kind of at the 00:08:12.540 --> 00:08:17.629 same time so we've been both like creating awareness 00:08:17.629 --> 00:08:19.910 of this product in the country. I would say that 00:08:19.910 --> 00:08:23.189 we are, both of us are a reference in this product 00:08:23.189 --> 00:08:26.149 category in Colombia. And yeah, that helps, you 00:08:26.149 --> 00:08:27.930 know, like the fact that it's not only one, but 00:08:27.930 --> 00:08:31.990 other. So that's nice. And a funny story is that 00:08:31.990 --> 00:08:34.289 sometimes some people would see the pictures 00:08:34.289 --> 00:08:37.649 of the runny cake, which is like a round shape. 00:08:38.009 --> 00:08:40.289 And they would ask in the comments, like, what 00:08:40.289 --> 00:08:42.440 is that? Is that an arepa? Because they thought 00:08:42.440 --> 00:08:44.519 it was an arepa with melted cheese coming out 00:08:44.519 --> 00:08:48.639 of it. And we were like... Ah, that's funny. 00:08:48.759 --> 00:08:51.100 Because they got the cheese in the middle of 00:08:51.100 --> 00:08:53.659 the two crusts. Yeah, because there was like 00:08:53.659 --> 00:08:58.080 a photo from the top. So you see like the round 00:08:58.080 --> 00:09:02.399 shape cut in half and the runny cream coming 00:09:02.399 --> 00:09:05.399 out of it. Which is like the... gets you like 00:09:05.399 --> 00:09:09.779 craving that. Yeah, for me that's the best part, 00:09:10.039 --> 00:09:12.899 the creamy metal, the runny metal. Yeah, and 00:09:12.899 --> 00:09:16.059 all of the posts that have these kind of videos 00:09:16.059 --> 00:09:19.419 or that show this cream are the ones that always 00:09:19.419 --> 00:09:23.139 get viral and that people want just to like to... 00:09:23.320 --> 00:09:26.279 tried you know and and put a spoon inside of 00:09:26.279 --> 00:09:29.259 it yeah it's also i i guess like it's a natural 00:09:29.259 --> 00:09:31.799 thing for latin americans because fresh cheese 00:09:31.799 --> 00:09:34.399 is so common all over latin america like white 00:09:34.399 --> 00:09:38.340 fresh cheese and we also did a variation well 00:09:38.340 --> 00:09:41.840 this is something that some maybe the most uh 00:09:41.840 --> 00:09:45.500 traditional people would would not be like uh 00:09:45.500 --> 00:09:49.000 would not agree on which is doing like variations 00:09:49.000 --> 00:09:51.740 of the of the of the cheesecake so we did we 00:09:51.740 --> 00:09:55.080 had done like a dulce de leche, like dulce de 00:09:55.080 --> 00:09:58.539 leche cheesecake. That's like a flavor from every 00:09:58.539 --> 00:10:01.759 Colombian person, like from childhood, mixing 00:10:01.759 --> 00:10:07.259 fresh cheese with arequipe or with manjar blanco, 00:10:07.299 --> 00:10:10.700 which is our dulce de leche. So we put them together 00:10:10.700 --> 00:10:15.559 and created this flavor that is also typical. 00:10:15.659 --> 00:10:18.940 You can find it in other brands in Spain. And 00:10:18.940 --> 00:10:22.840 it's amazing. I remember also trying one you 00:10:22.840 --> 00:10:27.480 did for our friend Hitoshi with matcha. Yeah, 00:10:27.679 --> 00:10:32.299 that was a special because we were having this 00:10:32.299 --> 00:10:35.259 dinner for, we were cooking in the society for 00:10:35.259 --> 00:10:40.679 Japanese. So I used the matcha to make a Basque 00:10:40.679 --> 00:10:43.179 cheesecake, like a matcha Basque cheesecake for 00:10:43.179 --> 00:10:48.110 them. And yeah, it was interesting. Are there 00:10:48.110 --> 00:10:49.970 any, like, strange flavors you've seen? I've 00:10:49.970 --> 00:10:53.350 seen with lemon has become relatively popular, 00:10:53.509 --> 00:10:58.230 coffee, pistachio in some cheesecake stores. 00:10:58.789 --> 00:11:02.149 Like, rare, I wouldn't say rare, but... Well, 00:11:02.230 --> 00:11:05.029 I've seen that there's this Japanese Instagrammer. 00:11:05.149 --> 00:11:09.769 Yeah? She cooks, like, really nice Basque cheesecakes, 00:11:09.789 --> 00:11:12.090 and I've done it with some... One day she did... 00:11:12.090 --> 00:11:14.809 She cooked one with sweet potato. Oh, good. And 00:11:14.809 --> 00:11:19.460 it was like a... I think two, one like an orange 00:11:19.460 --> 00:11:22.879 Basque cheesecake and a purple Basque cheesecake 00:11:22.879 --> 00:11:25.860 made both with two varieties of sweet potatoes. 00:11:26.179 --> 00:11:28.679 I haven't tried it, but I would like to. Has 00:11:28.679 --> 00:11:30.879 anyone ever tried to do a vegan cheesecake? I 00:11:30.879 --> 00:11:34.320 have no record of something like that. It wouldn't 00:11:34.320 --> 00:11:40.220 be a cheesecake. It would be a vegan cake. But 00:11:40.220 --> 00:11:45.129 if you achieve the same texture... but you use 00:11:45.129 --> 00:11:48.190 whatever i don't know coconut cashews maybe i 00:11:48.190 --> 00:11:50.330 haven't tried it and i haven't seen it seen it 00:11:50.330 --> 00:11:54.250 in the like in social media i worked in a vegan 00:11:54.250 --> 00:11:57.590 in a raw vegan restaurant and we had like a cashew 00:11:57.590 --> 00:12:00.769 cheese steak okay which was kind of like a cashew 00:12:00.769 --> 00:12:04.210 puree with a crust and then settled okay that 00:12:04.210 --> 00:12:07.210 was it was really nice with hydrated mango and 00:12:07.210 --> 00:12:09.269 i don't know but yeah like this vegan cuisine 00:12:09.269 --> 00:12:12.789 something we've done and we actually it's a it's 00:12:12.789 --> 00:12:15.659 a very good Selling product is we did a like 00:12:15.659 --> 00:12:19.659 zero sugar Okay version. Ah, yeah. Yeah, which 00:12:19.659 --> 00:12:23.000 is like a like a huge trend Yeah, and people 00:12:23.000 --> 00:12:25.639 love it and I would say this is it's amazingly 00:12:25.639 --> 00:12:29.299 achieved many people in a blind tasting wouldn't 00:12:29.299 --> 00:12:32.120 Tell the difference we use a little as a sweetener. 00:12:32.259 --> 00:12:34.679 Ah super nice. So it's actually sweet. It's not 00:12:34.679 --> 00:12:36.980 like yeah It's sweet. It's sweet. Ah, that's 00:12:36.980 --> 00:12:39.279 pretty cool. Yeah, very very cool. Huh? Of course, 00:12:39.279 --> 00:12:42.830 we've been playing around with different We're 00:12:42.830 --> 00:12:45.730 about to launch a new flavor next month, like 00:12:45.730 --> 00:12:50.649 in April 7th. And yeah, we'll see how it goes. 00:12:51.070 --> 00:12:54.149 There's also another like debate or dilemma, 00:12:54.230 --> 00:12:57.389 which is toppings or not toppings. For me, it's 00:12:57.389 --> 00:13:00.389 no topping. For example, I see a lot of people 00:13:00.389 --> 00:13:03.070 in La Viña that they, and also people that say 00:13:03.070 --> 00:13:05.990 that's actually the best thing to do is to add 00:13:05.990 --> 00:13:08.470 the sherry wine on top, like a thick, sweet sherry 00:13:08.470 --> 00:13:12.360 wine as a topping. and it sounds like this raising 00:13:12.360 --> 00:13:16.120 kind of notes and people go like oh that's what 00:13:16.120 --> 00:13:18.179 makes the cheese game for me that's what it ruins 00:13:18.179 --> 00:13:21.580 it you know like oh i haven't tried that i i 00:13:21.580 --> 00:13:25.360 would say that um i love to eat it like plain 00:13:25.360 --> 00:13:30.679 yeah without toppings but then people people 00:13:30.679 --> 00:13:33.570 are hackers And when they get it at their home, 00:13:33.629 --> 00:13:35.710 they hack it with stuff. They put stuff on top. 00:13:35.830 --> 00:13:38.169 And we've seen that. And we've seen photos of 00:13:38.169 --> 00:13:42.690 people posting our Basca with, I don't know, 00:13:42.789 --> 00:13:48.590 with like strawberry or raspberry coulis or jam 00:13:48.590 --> 00:13:52.289 or whatever. Or chocolate. It's not something 00:13:52.289 --> 00:13:56.570 that ruins it, as I said. But for me, it changes 00:13:56.570 --> 00:13:58.450 the experience, the pure experience of a Basque 00:13:58.450 --> 00:14:00.870 cheesecake, in my opinion. Which is like a very 00:14:00.870 --> 00:14:03.590 minimalist kind of thing. However, since we are 00:14:03.590 --> 00:14:09.129 Basque -inspired cheesecake, maybe sometime we 00:14:09.129 --> 00:14:12.830 will play around with toppings or sidings, maybe. 00:14:13.049 --> 00:14:15.789 Not to call them toppings. And then I've seen, 00:14:15.850 --> 00:14:18.450 like, what are the big names in the cheesecake 00:14:18.450 --> 00:14:20.370 world? Because there are some, like, patissieres 00:14:20.370 --> 00:14:23.340 in Barcelona and Madrid. In the cheesecake world 00:14:23.340 --> 00:14:27.059 right now, Alex Cordobés is the most famous and 00:14:27.059 --> 00:14:31.860 viral one. Actually, I had a meeting with David, 00:14:32.019 --> 00:14:36.220 which is the one behind the main operations and 00:14:36.220 --> 00:14:42.100 everything. He graduated from BCC. When our project 00:14:42.100 --> 00:14:44.320 was just a project on paper, we had a meeting, 00:14:44.399 --> 00:14:48.480 kind of a coaching meeting. There's also John 00:14:48.480 --> 00:14:52.159 Cake in Barcelona, which is quite famous. He 00:14:52.159 --> 00:14:56.399 plays around not with, like, flavors, like chocolate, 00:14:56.639 --> 00:14:59.519 dulce de leche, pistachio, but with cheeses. 00:15:00.039 --> 00:15:03.620 Okay. He uses different types of cheeses. Cheddar, 00:15:03.779 --> 00:15:07.259 this kind of stuff. Cheddar, gouda, emmental, 00:15:07.460 --> 00:15:12.039 parmigiano. Yeah, he plays around with different 00:15:12.039 --> 00:15:13.940 cheeses. For me, the best cheese is always like 00:15:13.940 --> 00:15:17.299 a... Just a tablespoon of that for the whole 00:15:17.299 --> 00:15:20.919 cake. Yes. Just to add like the saltiness. We 00:15:20.919 --> 00:15:25.639 have kind of a secret sauce related to that you're 00:15:25.639 --> 00:15:28.399 mentioning. Like your secret cheese. Yeah, of 00:15:28.399 --> 00:15:31.379 course. Something I wanted to ask you, like what 00:15:31.379 --> 00:15:33.919 most people do wrong when they do Basque cheesecake 00:15:33.919 --> 00:15:38.159 at home is, one is they burn it because it's 00:15:38.159 --> 00:15:40.340 also known as burnt cheesecake. So it's burnt 00:15:40.340 --> 00:15:45.480 until it's black. If the other one. is it's overcooked 00:15:45.480 --> 00:15:48.980 so it's stiff you know like it's because you're 00:15:48.980 --> 00:15:51.799 I don't know you put like a stick stick it out 00:15:51.799 --> 00:15:54.519 when it's dry it's very it's kind of logic that 00:15:54.519 --> 00:15:57.000 doesn't apply to the bass cheesecake so what's 00:15:57.000 --> 00:15:59.759 your advice on how to do it properly or man it's 00:15:59.759 --> 00:16:02.840 at home bass cheesecake like the a good result 00:16:02.840 --> 00:16:05.879 of bass cheesecake relies mostly on the cooking 00:16:05.879 --> 00:16:09.440 on the baking technique okay on the times and 00:16:09.440 --> 00:16:11.740 temperatures you can use different times or temperatures 00:16:12.539 --> 00:16:16.460 But what you want is that the egg protein is 00:16:16.460 --> 00:16:21.379 not fully coagulated. So that's why my indicator 00:16:21.379 --> 00:16:27.860 is temperature inside. So 60, 61 degrees, something 00:16:27.860 --> 00:16:32.659 like that. And also leaving it to rest a bit 00:16:32.659 --> 00:16:36.960 after the baking. Do you rest it in the fridge 00:16:36.960 --> 00:16:40.720 or outside? Since we are a commercial brand, 00:16:40.899 --> 00:16:43.159 I have to say that we rest it in the fridge, 00:16:43.379 --> 00:16:47.440 but at home, you should rest it outside. Okay. 00:16:47.659 --> 00:16:50.840 Yes. Yeah, like how long? Two hours, three hours, 00:16:50.960 --> 00:16:54.740 something like that? Not as much, maybe 40 minutes 00:16:54.740 --> 00:16:56.960 or something like that, yeah. Yeah, and for me, 00:16:56.960 --> 00:16:58.639 that's the best moment to eat it while it's still 00:16:58.639 --> 00:17:01.320 warm. It's still warm. Yeah, it wasn't a little 00:17:01.320 --> 00:17:04.119 cold. But the thing is that if you eat it right 00:17:04.119 --> 00:17:09.809 after you take it out of the oven, you will put 00:17:09.809 --> 00:17:12.430 the spoon inside or even one hour later and it 00:17:12.430 --> 00:17:16.329 will be liquid because there's still things happening 00:17:16.329 --> 00:17:18.930 in the within like the protein and the whole 00:17:18.930 --> 00:17:22.230 gel that is formed inside the cheesecake that's 00:17:22.230 --> 00:17:24.950 why the also the the resting time in the fridge 00:17:24.950 --> 00:17:30.210 is super important so and and something interesting 00:17:30.210 --> 00:17:34.130 about this product is that it evolves the texture 00:17:34.130 --> 00:17:36.980 evolves without the days because the Kind of 00:17:36.980 --> 00:17:41.059 the whey from the dairy products, it's released 00:17:41.059 --> 00:17:45.880 slowly. So it gets like the creaminess like concentrates 00:17:45.880 --> 00:17:52.460 somehow. But yeah, it's a whole thing to do it 00:17:52.460 --> 00:17:55.400 actually. We do it in three days. We make the 00:17:55.400 --> 00:17:57.859 butter, we rest the butter in the fridge, we 00:17:57.859 --> 00:18:00.640 bake the butter the next day, we rest it in the 00:18:00.640 --> 00:18:06.880 fridge, and the day after is ready to eat. I 00:18:06.880 --> 00:18:10.559 don't know if you saw some chefs at BCC, Neko 00:18:10.559 --> 00:18:16.460 and John Iker, they add a penicillium to a cheesecake. 00:18:16.799 --> 00:18:19.519 Ah, yes, I saw the video. So it's like this. 00:18:20.360 --> 00:18:23.559 velvety white layer outside like a like a brie 00:18:23.559 --> 00:18:26.059 cheese like a common yeah like and then you would 00:18:26.059 --> 00:18:28.759 cut it in and yeah it will be yellow inside i 00:18:28.759 --> 00:18:31.079 when i saw it i i was like man i want to try 00:18:31.079 --> 00:18:33.400 that that would be cool and doing like the same 00:18:33.400 --> 00:18:36.099 packaging as a yeah a camera bread cheese yeah 00:18:36.099 --> 00:18:41.079 oh man think about it it's a cheese a cheesecake 00:18:41.079 --> 00:18:46.380 cheese yeah or yeah a cheesecake cheese or a 00:18:46.380 --> 00:18:51.509 cheese cheesecake Nice, nice, nice. We'll have 00:18:51.509 --> 00:18:54.789 to try it one day. And you mentioned sweet potatoes, 00:18:54.849 --> 00:18:58.410 but any other vegetables or things? Man, I would 00:18:58.410 --> 00:19:02.549 like to, I would love to do one with pumpkin. 00:19:02.970 --> 00:19:07.329 Okay. Yeah. You know, there is a, like a flavor 00:19:07.329 --> 00:19:09.670 combination that I love that is, I first saw 00:19:09.670 --> 00:19:13.289 it from El Bulli, but then I also saw like, yeah, 00:19:13.410 --> 00:19:17.150 like some basic cakes that was pumpkin, coconut, 00:19:17.309 --> 00:19:20.099 and cardamom. Those three things. Ah. Oh, nice. 00:19:20.519 --> 00:19:24.079 I love cardamom. I love it. Actually, the matcha, 00:19:24.079 --> 00:19:28.279 I did a matcha version in Colombia in an event 00:19:28.279 --> 00:19:32.079 that we did. And it was matcha cardamom. Okay, 00:19:32.140 --> 00:19:35.240 nice. And it was delicious. Delicious, yeah. 00:19:35.480 --> 00:19:37.140 What about coconut? I've never seen a coconut 00:19:37.140 --> 00:19:40.859 cheesecake either. Me neither. Because coconut 00:19:40.859 --> 00:19:43.380 and yogurts are pretty good, I think. Yeah, yeah, 00:19:43.380 --> 00:19:45.660 yeah. That would be interesting, yeah. Something 00:19:45.660 --> 00:19:51.599 that mixes cheese and coconut. Well, the yogurts 00:19:51.599 --> 00:19:54.400 are actually vegan yogurts. No, but I've tried 00:19:54.400 --> 00:19:57.799 coconut yogurts, like dairy yogurts. But I mean, 00:19:57.859 --> 00:20:01.259 in any traditional gastronomy, do you see coconut 00:20:01.259 --> 00:20:03.779 and cheese combination? Right now, I don't have 00:20:03.779 --> 00:20:05.380 it in. That's the only thing that comes to mind, 00:20:05.500 --> 00:20:08.920 like coconut and dairy yogurt. Okay. Besides 00:20:08.920 --> 00:20:13.519 that, not much. We'll have to try them. Also, 00:20:13.619 --> 00:20:16.660 the chocolate one, you kind of see it around. 00:20:17.799 --> 00:20:21.220 My friend brands like chocolate cheesecake with 00:20:21.220 --> 00:20:25.980 cocoa added or melted chocolate in the process 00:20:25.980 --> 00:20:30.519 as well. Oh yeah, that's relatively common. But 00:20:30.519 --> 00:20:33.220 that's not what I look for in a cheesecake. For 00:20:33.220 --> 00:20:36.460 that I would have more like a deep chocolate 00:20:36.460 --> 00:20:43.259 thing. Okay, okay. A good combination is white 00:20:43.259 --> 00:20:47.339 chocolate. White chocolate and cheesecake. In 00:20:47.339 --> 00:20:51.519 the batter, it's nice. White chocolate and yogurt 00:20:51.519 --> 00:20:53.980 also works pretty good. Okay, okay. That's this 00:20:53.980 --> 00:20:58.599 sour balance as well. So last things I want to 00:20:58.599 --> 00:21:03.519 talk about is drinks. Drinks. Do you have like 00:21:03.519 --> 00:21:05.480 a favorite pairing or something you would say 00:21:05.480 --> 00:21:08.640 would pair very well? Coffee, of course. Coffee 00:21:08.640 --> 00:21:12.440 and cheesecake is like... And a good coffee? 00:21:12.920 --> 00:21:16.059 Of course, yeah. If it is a latte, it tastes... 00:21:16.349 --> 00:21:21.789 Delicious. And any white wine with sugar residue 00:21:21.789 --> 00:21:27.029 in the wine, like a Sauternes or a cherry wine, 00:21:27.589 --> 00:21:32.769 wow, it tastes amazing because the sugar residue 00:21:32.769 --> 00:21:37.750 in the drink kind of equilibrates with the sweetness 00:21:37.750 --> 00:21:43.630 of the cheesecake and reduces the impact of the 00:21:43.630 --> 00:21:47.720 maybe sour, hints that might be present in the 00:21:47.720 --> 00:21:50.539 in the wine so the combination is is delicious 00:21:50.539 --> 00:21:53.019 like any any white wine or any wine that has 00:21:53.019 --> 00:22:00.519 sugar residue i love um you know they apply the 00:22:00.519 --> 00:22:05.099 same technique that is used for ice wine for 00:22:05.099 --> 00:22:11.680 apples to make like a sweet cider okay okay no 00:22:11.680 --> 00:22:15.890 i think it's from sapien Okay, yes, yes, yes, 00:22:15.890 --> 00:22:19.410 yes, yes. Yeah, I've tried it. I didn't have 00:22:19.410 --> 00:22:21.849 the name in mind. It is from Spain. It definitely 00:22:21.849 --> 00:22:25.269 is. There's another cider house, Astarve, and 00:22:25.269 --> 00:22:27.990 they do, like, this apple liqueur that literally 00:22:27.990 --> 00:22:32.130 feels like liquid apple strudel. I think that 00:22:32.130 --> 00:22:36.309 would pair, like, perfect with a cheesecake. 00:22:36.470 --> 00:22:39.829 We would have to try it because it is kind of 00:22:39.829 --> 00:22:44.319 a sweet beverage, no? And also something less 00:22:44.319 --> 00:22:46.819 orthodox, but I think it works pretty well, and 00:22:46.819 --> 00:22:51.960 I like it very much, is pacharan. Oh, okay. Yeah, 00:22:51.960 --> 00:22:54.940 I love pacharan. I haven't tried it, like, eating 00:22:54.940 --> 00:22:57.400 it with cheesecake, but I love it. Just plain, 00:22:57.559 --> 00:23:01.880 with ice. After a society... After a dinner, 00:23:02.099 --> 00:23:05.039 a proper lunch with friends in a... You have 00:23:05.039 --> 00:23:08.059 the pacharan after dessert? Yes. Okay. Yeah, 00:23:08.339 --> 00:23:10.440 after a coffee with a cheesecake, and then pacharan 00:23:10.440 --> 00:23:16.869 also very good. Yeah, yeah. That's it for this 00:23:16.869 --> 00:23:19.529 week's episode of Potluck Food Talks. If you 00:23:19.529 --> 00:23:21.450 like what we're doing, make sure to subscribe 00:23:21.450 --> 00:23:23.710 to the podcast so you never miss an episode. 00:23:24.069 --> 00:23:26.150 You can also find us on Instagram and TikTok 00:23:26.150 --> 00:23:29.650 as Potluck Food Talks. The show airs every Monday.