Hey, welcome to the channel.
We are Sorted, a group of friends
in London looking for those amazing things
food that make you go wow, between stitching each up
in innuendos.
Now be warned, we have two chefs,
but we give them limited airtime.
And we make sure all of our ideas
start with a suggestion from you.
Hey, everyone, I'm Mike.
This is Barry.
Today is five blokes, three cheesecakes, and one blindfold.
In front of us here we have three vanilla cheesecakes,
each of them gets slightly harder to make
and takes slightly longer to cook.
The question is-- yea, I'm going to say it--
the question is, does it make a difference?
Do they taste better?
First up is this bad boy, a 20-minute cheesecake.
This all starts with a very simple--
Base!
Yeah.
For the base you'll need butter--
And Biscoff biscuits.
And then for the topping you'll need--
Cream cheese.
Icing sugar.
Cream.
And vanilla extract.
For the base, firstly, melt your butter
in a microwave, which is over there.
Whilst he's doing that, I'll crumble some biscuits.
Ready.
Butter in, mix it up, put it in the cup.
Once they're in, push it tight to the bottom.
Now, for your filling.
You're not going to believe this.
Put all of that in that bowl, mix it up,
put it on top of the base.
Once you've made them look as pretty
as you could be asked to, put them in the fridge,
let them chill until you need them.
Back to the studio.
We're in the studio.
Oh.
Know what I'm saying?
I know what you're saying, but do you know what we're saying?
Because that--
We're saying if you're got a little bit
more time on your hands, a little more effort,
try this one.
Oh, I was going to guess you were
going to say something else.
Now, this recipe you might be more familiar with.
This is more of a traditional cheesecake.
Oh, it depends on where in the world you're from.
OK, OK, it's not baked, but this is what I know
and I love about cheesecakes.
This is one of the first recipes we ever made at school.
It is!
It is.
For the base, you need some melted butter
and some digestive biscuits.
Digestive biscuits crushed up to a fine crumb
and mixed with melted butter, not a huge amount of butter,
relative to biscuit.
20 by 20 centimeter tin, loose bottom,
no unclip to easily get your cheesecake later.
And it all goes in, and you pack it in nice and tight
so the butter compresses down, and you get
something that's quite firm.
And then we're going to chill that
in the fridge or freezer for a few minutes
while we make the filling.
Now, for your feeling, we've got some mascarpone cheese,
icing sugar, some vanilla paste, and some double cream.
The only thing that separates this one from the last one,
is that we're going to be whipping up the double cream.
Double cream to soft peaks, then we'll add our cheese.
So we just got these really, really,
really floppy peaks, then we're going to add in mascarpone,
icing sugar, and vanilla.
So there's no way to hide there.
It's super basic which is why we're going to compare them.
And then get the mixer back in, combine it all so it's equal,
there's no pockets of vanilla, and you've
got a consistency you spread over your biscuit base.
The key to this one and why it sits
in the middle of our three, is although it's just
as easy to make, it does need about four hours
to set up before you can slice it.
And that is a little slice of heaven.
Unbeatable, that is.
Can't beat that.
You might be on the gates there.
But come over here.
Come on.
You always make me shuffle.
He's in charge.
This is actual heaven, right here.
This is actual heaven, the chef version.
The chef version of heaven?
Now this is a proper cheesecake, am I right?
Proper in the sense, baked.
Yeah, it takes a little bit more effort, and it's different.
I'm not going to say necessarily better,
but I'm going to say different.
We'll see at the table.
The base is digestive biscuits, butter, sugar, salt,
and vanilla.
And then the filling is kind of two-tiered filling.
Cream cheese, vanilla, sugar, lemon, egg, cream, and then
a sour cream top.
It's like a double bake.
But the base is simple enough.
Blitz out the biscuits, and then add
in melted butter, sugar, salt, and a little bit
of vanilla extract.
So it's quite a thin biscuit base,
but because it's got all the butter and the sugar, it binds.
And then build up the sides.
And then we're going to put it in the freezer for about
20 minutes to chill right up before we bake
for 10 at 180 degrees Celsius.
The filling is a whole load of cream cheese and double cream,
but then it's got fresh lemon zest, vanilla, sugar, and eggs
in it.
Smells good, nice color, few cracks.
When it comes out of the oven, it's not quite ready
because we have to do the same process again, which is just
pressing this all the way down.
Once it's cooled a little bit, all of it actually
you goes back in.
We turn the oven down to 150 and we bake it again
until it's got a very slight wobble in the middle.
How long, James?
About 45 to 50 minutes.
This has had its first bake.
It's come out of the oven.
It's rested on the side for 20 minutes,
not to cool completely, but just to cool a little before we put
the sour cream glaze on top.
The glaze is sour cream, sugar, and vanilla.
That goes back in the oven for 10 minutes.
And then we you take it out, let it
cool to about room temperature before chilling
it gate completely in the fridge.
No doubt about it, special occasion, that's the one.
How do you say, no doubt about it?
We haven't tasted it yet.
All right, then, start that in.
What are you doing?
We compacted the biscuit base so well.
I'm going in for more.
That's tastes like a good cheesecake.
That, to me, is a really good cheesecake, and I love that.
How much more love I can give?
This one.
I don't know what you've done to this, if I'm honest.
We've whipped a lot air into it, so it's lighter.
It's made with mascarpone instead of full fat cream
cheese.
Mascarpone is a cream cheese.
Not all cream cheese are mascarpone.
And it's a digestive biscuit.
It is a very short life, isn't it?
Completely different texture.
That is smooth.
That melts, doesn't it?
It does.
It melts in your mouth.
That's almost soft serve vanilla ice cream.
Yeah, it's really creamy.
And not overly sweet either.
I think what you get here is a tang that you don't
get from the mascarpone here.
So this is, like, super light, like a mousse.
And that is a bit denser, a bit more tangle.
You're totally right.
Shall we have a try of this one?
Yeah.
I think you need to have two tries at this one.
Why?
You need to have a try at this end and a try at this end.
Because the great thing about a baked cheesecake is
there should be slight difference between the two.
You see the shine on top?
Soggy bottom?
Is that a thing?
A very different base to this one because it's been baked.
It's kind of taking what I like that one
and what I like I about that one and combining the two.
Yeah.
It's fuller that one.
It's less airy.
Hats off to James.
This is his sour cream topping.
It's something I've never heard of it before,
but that's a nice a little touch, James.
That beautiful shine.
Sometimes a baked cheesecake will crack.
This covers the cracks.
That one makes it feel like home cooking.
That is, like, decadent.
And that's a quick cheat.
The key thing is they're all made with good vanilla.
I think this is too tight to call with just our opinions.
I think we need a little twist.
A little blind taste test?
Now, we can't actually take credit for this.
This was an idea from a guy called Killian,
who commented on the Ramen video saying,
wouldn't it be great if we had somebody come in
and blind taste test it?
Mike has not been involved in any of this process.
He doesn't know what cheesecakes we've made.
Doesn't know how we've made them.
He's been outside whilst we've been tasting them.
I think it was unfair to put a blindfold on him
for the entire eight hours but--
Let's blindfold him now again and get him to taste them
and see if he can decide which one is which.
Let's bring him in.
Have a sit.
I've got you.
Whoa, no you haven't.
OK, so, we're going to feed you.
OK.
And for you people at home, they're in the same order
that they were on the table a moment ago.
Wow, here we go.
Don't have to make the train noises.
That's delicious.
Oh, it's very buttery.
You're getting the taste of cream cheese,
or what feels like cream cheese.
Camera's over there.
OK.
So you're getting the taste of cream cheese.
It's buttery.
The base was chewy, like a fresh base, I would say.
So not a cooked base.
Oh.
That is a little bit crunchier.
The texture is far thicker and gloopier, almost like yogurt
but still very delicious and quite cheesecakey.
Ben chose the portion sizes, just FYI.
This is nice and biscuity and crunchy.
A little less sweet but smoother.
Now if you were to guess in order
of varying degrees of difficulty and time,
what order would you put them in?
I'm starting to think the first one may
have been a baked one because the texture was firm
and tasted like an amazing cheesecake.
Whereas this next two, I don't know.
So I'm going to say, the first one
I ate was the most difficult. The second one I ate
was the easiest, and the last one was the middle.
Nailed it!
Goes to show--
There is a difference.
Yeah, it's well worth it, well worth the effort, I would say.
Was that the first one I had?
This one was baked.
It was baked.
Boys--
You can come again.
--you did a wonderful job.
That is a great idea.
Thank you very much to Killian Klein for your recommendation
because I highly recommend the blindfold.
On that note.
What should we be comparing next?
Comment down below and go to the forum and talk about it.
All the links are downstairs.
As we mentioned, Sorted is just run by a group of friends.
So if you like what we're doing, then there
are loads of ways that you can support us and get
more involved.
Everything you need to know is linked below.
Thanks and see you in a few days.
So we used, like, good vanilla ice paste for that as well.
So you get a really good flavor of vanilla.