Matt Adlard
Region: GB
Tuesday 17 February 2026 17:45:54 GMT
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nicmacbailey :
The tea towel trick is absolutely genius. I did an experiment and cooked one cheesecake with a damp tea towel and one without. Tea towel definitely prevents that crazy rise and crash and gives a lovely even bake. Thanks for the tip!!
2026-03-20 22:10:13
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TheLocalBlindLady & Conjurup :
@Matt Adlard I just love your videos and now understand now why the dip in the burnt basque cheesecake thank you!
2026-02-18 07:05:19
0
mlle1991 :
This might be a silly question, but before I pre-order: do the recipes use grams? (Or cups and ounces and whatever else the people on the other side of the pond use)
2026-02-18 12:07:41
39
Dm27hurst :
How hot is the ripping hot oven? Want to know mine will get hot enough before getting the book
2026-02-18 12:32:06
2
feeluck :
the texture seems divine. any way to prevent it from getting as dark?
2026-02-20 11:02:54
5
Jurselmo :
Ye shouldn’t add the flour that early
2026-02-18 00:20:24
12
dr.carlig :
it will need to work after 16 hours in the fridge...it has to work, because that's when I have my lunch with my I laws 😅
2026-03-28 19:34:14
2
biscuit_of_rage :
now we have to wait awhile to get the recipe 😭
2026-02-18 08:27:48
1
Jolie McNeil :
I already pre-ordered my book! I cannot wait to bake this! 😍😋🤤
2026-02-17 18:12:17
9
jb_ :
Hi Matt, fantastic recipe as usual, do you by any chance have a recipe / video for Flan Pâtissier? I had it recently on a visit to France and would love to recreate it at home, thanks!!
2026-02-17 19:18:04
5
Chef Drew :
🫶For those who’s seeing this during Ramadan
2026-02-19 03:04:53
2
maragdacuina :
Hi! Any chance your book will be translated into Spanish? I’m obsessed with it! 😍✨
2026-03-15 10:44:31
2
Sweettiee :
Hello, I cannot find the recipe on the website 🥺
2026-05-27 23:15:14
0
Lale :
Bought your book immediately!
2026-03-10 12:45:28
1
Janine Barrett :
Book pre-ordered! Can’t wait till it arrives ♥️
2026-02-19 10:56:25
1
David Wong :
I am not from UK, how can I get a digital format?
2026-02-18 16:16:17
0
r12g53 :
The gradations of baking levels throughout a slice is something I like in the Basque cheesecake. Reminds me of the ones I had in San Sebastián. But I’m intrigued by the even bake for presentation purposes.
2026-02-18 05:29:24
10
JackCooks :
Great video and great explanation 🔥
2026-02-17 19:12:47
0
Larry Blaisdell 🍉🫒 :
a basque cheescake that looks that even makes me sad
2026-02-18 19:31:27
5
Natalia🎀 :
can’t wait!!!
2026-02-17 22:52:07
1
kjellvidar :
Can you exchange the flour with something to make it gluten free?
2026-03-02 09:50:18
0
Nina Wu :
Just pre ordered. Can’t wait to learn all the sciences of baking 🥰
2026-02-20 02:15:13
1
MultiPojken :
When I do the exact same thing it becomes lumpy instead of creamy. I’ve heard that you need to have room temperature cream cheese and eggs. Is that correct?
2026-02-18 19:47:24
0
Drinks jockeys :
Will try this at the weekend
2026-02-17 18:35:20
2
thehouseofnintendo :
Might be a silly question but I assume it a wet tea towel with cold water
2026-02-27 16:45:53
0
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