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! 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.