This is no joke, I've literally never
seen that happen before.
I know.
I've never seen that happen.
Hi there, I'm chef Gemma Stafford and
welcome to my test kitchen.
This is for my team of experts and I have
fun experimenting,
problem solving, geeking
out and answering a lot of baking
questions and you are a fly on the wall.
So welcome in.
We do a lot of fun things here.
Today we're going to be experimenting
with something that's a
little bit different that
I've never heard before but
we're going to try it out.
Ami, come over here and
tell us what we're doing today.
Hey, so I just recently came across a
recipe for no-bake
cheesecake but not the kind of
no-bake cheesecake
that we've normally done.
It's actually cooked.
It's a cooked filling on the stove like a
custard and I really
like a cooked cheesecake
but it gets hot in the summer.
So I thought this might be a really
interesting idea if it works.
Yeah, no gelatin, there's an
egg involved on the stove top.
I've never heard of it like I said and I
think it's going to be fun.
We'll see what happens.
I have, if it's what was wrong, I have a
solution to rescue it I think.
Looking at the list of ingredients we
were even talking about
earlier like how do we
even mix this together on the stove?
In terms of mixing it together, I think I
was wondering do we
want to cook the egg and
the cream first with the sugar and then
mix it into the cream cheese?
Yeah, I think we heat up the majority of
ingredients first cream cheese, cream
sugar, last we added
the egg and the vanilla.
That's my personal thought because once
that egg goes in there
it's kind of game over,
you don't have a lot of time.
Right, okay and then we're going to like
temper the egg a little
bit so it doesn't, okay.
And then should we strain it all the way
we would a custard before we put it in?
It's not in the recipe but I
personally think you should.
Yeah, it's usually egg whites, the coke,
like I think we chose.
Okay, so we've got all our ingredients
measured out and so
let's head over to the stove.
Okay, so here we are.
I'm going to just turn my stove on to
medium, medium low and
I'm going to get going with
my ingredients.
I've got cream and to that I'm going to
add cornstarch, sugar
and I'm just going to get
that all nice and smooth.
Just make sure that
cornstarch doesn't get lumpy.
Alright, now once that looks like it's
smooth and incorporated
I'm going to add in the cream
cheese and I'm going
to let all this heat up.
I mean where'd you get the idea for this?
You know I've always been curious about
cooking a cheesecake
filling over the stove mostly
because there's always these issues with
cooking cheesecake filling.
You don't want to have
cracks in your cheesecake.
Do you use a water bath?
I thought you know we cook a lot of
custards on the stove.
Why wouldn't it work?
Alright, so this cream cheese
looks like it's softening up.
One thing I'm noticing is that this is
going to be a fairly
small filling comparatively
to what most
cheesecakes expect in the oven.
I'm going to switch this to a bigger bowl
so I can temper it a bit.
I'm going to just add this slowly.
I want to make sure that the egg is nice
and beaten into some of
this cream cheese mixture
before I move it back into the pot so
that nothing curdles.
Alright, so that's nice and smooth.
I'm going to take that back to the stove.
I'm going to slowly incorporate that in.
And now at this point I'm
going to stir pretty constantly.
You know, it looks nice and smooth.
It's not, you know, the egg is going to
take a few minutes to cook.
Now that I've incorporated the eggs on
lower heat, I think I'm
going to bring the temperature
back up to a medium low.
And I'm going to switch over to my
spatula, my rubber spatula, so I can
really keep cleaning
off the sides because where the egg is
going to cook fastest
is where it's hot against
the pot.
The other thing I'm going to do is I've
got a crust here, this
beautiful crust that Gemma
made for me.
And I'm going to put a strainer right
over that so that when it
seems like this is thickening
and ready to go, I'm going to pour this
whole custard through a sieve.
So this is looking fairly cooked to me.
Now one of the challenges is with a
regular custard, you see
that it thickens up and so
you really know that your egg is cooked.
Whereas we've got the cream cheese
incorporated in here,
so it's already thick.
So it is clearing the sides of the bowl
and holding together.
So I'm -- and it's bubbling a little bit,
so I'm guessing that
the egg is cooked and
the cornstarch is cooked.
Usually the signs are when we're cooking
a custard and you're
using egg and cornstarch,
you go from a liquid to
a fairly thick filling.
Because we've got the cream cheese in
here, it's already pretty thick.
I would say this is almost like a
mayonnaise consistency.
So I'm going to stop there.
I'm going to actually push this through
into a bowl so I can stir in the vanilla.
Stir in the vanilla.
This is already looking
pretty nice and thick.
This is not a lot of
filling to crust ratio.
I kind of feel like we
could double this or triple it.
Yeah, this is a very
similar amount of filling.
There it is.
Here's our stovetop cooked cheesecake.
It doesn't look like there's a whole lot
of filling in here,
but we're going to get it
in the fridge.
We're going to let it set for a few hours
and we're going to cut into it and have a
look and a taste.
Okay, here it is.
I'm just going to loosen the edge.
Make sure it's not stuck.
Oh, it's a baby cheesecake.
I knew when we were mixing it together, I
was like, it's kind of like a tart.
This is the skinny cheesecake.
Shall we?
You're going to have to give me half of
it if you're going to be that skinny.
No, yeah, of course.
Okay, so it's like all crust.
This is a crust lover's cheesecake.
My favorite type of
cheesecake, all crust and no cheese
Right off the bat, you can
see it's like way too thin.
So I would say double
or triple the recipe.
We add a touch more sugar too.
I just felt like the sweetness of the
crust was overpowering
compared to the cheesecake.
I kind of feel like taste wise, it could
be a little, like we
could add a little lemon
juice like the way you normally do to
brighten the flavor.
So we'll bring out a little bit of the
tang and then this texture
makes me think we definitely
don't eat the cornstarch.
And I think we're going to
change up the mixing method.
I think we're going to, I was a little
concerned that the eggs
weren't cooking in the filling
because the whole thing was so thick it
was really hard for me to see it.
So I think I'm going to cook the eggs
with the cream and the sugar first.
And then stir it into
a soft and cream jacks.
Again, that's interesting.
Alright, so we're going to do all those
things and see if it works out.
Welcome to day two of our
cheesecake test kitchen.
And we've made some progress.
Okay, so we decided after the first time
we tripled all the
ingredients and we put it
together and then it turns out that it
wasn't as easy as we would have thought.
We had some problems with it.
It was overly dense.
And if you can see over here, it didn't
really hold very well.
It's a little soft.
It's not really setting.
And if it stays out of the fridge a
little too long, we
think it's just going to fall
over.
Yeah, for round three, we decided to cut
back all the cream cheese.
We didn't want to cut back on the cream,
just the cream cheese.
But then we thought we might run into the
same setting issues.
But we also know that acid, like lemon
juice, can set cream
cheese if you're familiar with
a pass it or with homemade cream cheese.
And so what we decided to do
was increase the lemon juice.
So we've added a lot more
lemon juice to help set the cream.
We have a triple amount of cream, but
just doubled on the cream cheese.
Alright, so here we are.
Unmolding our third attempt.
It's dough to time.
I think I'm already
very optimistic about this.
Well, you know, it looks okay.
I think sometimes I'm worried that the
fling is going to fall
over and you want to poke
it.
Can I poke it?
Still looks pretty soft.
Holding together.
Let's have a little tasty taste.
Oh, it's good.
Flavors on on.
But it's really good.
It's perfect.
Five stars for flavor.
So I have to say the extra lemon juice
doesn't really make
it taste overly lemony.
It seems appropriately
tangy for cheesecake.
Love it.
I think the pulling back on
the cream cheese was right.
I think if something happens to me, I'd
be like, this is cheesecake.
And they just need to add a little bit
more something to set us.
The question we have is can you make a
cheesecake on the stovetop?
And my answer, my answer is yes.
Yes, you can.
You got you can.
This is what you're going to get.
In the world of cheesecakes, what would
you rate that cheesecake?
I'm rating the highest
and one week the most.
Say what the set is.
I would say to me in the world of
cheesecakes, I'm going
to say six out of ten.
I actually really like this.
Yeah, that's real compliment.
Is this?
I actually really like this.
So we started this out wondering if you
could make a stovetop
cheesecake and it turns out
you can.
Yeah.
If there's anything ever.
Another easy way to make cheesecake.
Yeah.
Recipe is in the description box.
Give it a try.
And let us know what is for the neck for
us in our tech kitchen.
Well, I make a lot of cakes and I've been
really wondering
about and substitutes and
specifically which and substitutes are
going to work best for a pound cake.
I was wondering about our mochi recipe
heading into the summer.
Lots of people say
that freeze is very hard.
Like doodle, there's some easy solutions.
We can tweak the recipe a little bit and
make the results even better.
So those are our suggestions.
Let us know in the comments below which
one of those you'd like
to see or if you'd like
to see something else.
And we'll see you back
here again really soon.
Bye bye.
I want more of this.
It reminds me of my mom's cheesecake.
I'm stuck in the cheesecake.
Whaaaaaat?
Hahahaha. Hahahaha.