Jessica Badalana
speaker
1,485 appearances
10 recordings
2 series
first heard Apr 2025
last heard 5 Jun
Jessica Badalana’s voice in public audio — every appearance, attributed to the second.
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recordings per month · last 12 monthsRecordings per month over the last 12 months — 6 in all, peaking in Jun 2026 with 2.
Appearances
If you have a baking question for us, head to kingarthurbaking.com slash podcast to record a voice message, and we may end up using it on the show.
That's kingarthurbaking.com slash podcast.
Awesome.
Let's hear our questions.
I like how they're like, that's all for now.
Like they're going to be calling back soon.
I hope they do.
Well, so there were a few things here in this question.
And one of them, I mean, I too like a recipe where you can throw everything into the food processor.
But I think it is worth noting that some cheesecake recipes have you combining everything in the mixer, and some have you combining it in the food processor.
And like I talked about with Carla, the risk of doing it in a mixer is that you introduce a lot of air to the mixture.
And then, you know, if you add a lot of air, it increases the probability possibility of cracking.
Right.
So by mixing things in a food processor, like you're not incorporating as much air as you would in a mixer.
So that's, you know, part of the reason that that is the technique that we use in the bass cheesecake.
And, you know, the reason it doesn't use a water bath is because the like the whole sort of.
point of a Basque cheesecake, which was invented.
I mean, it's funny because like most baked goods, it's like, is there a date of invention?
Probably not.
But Basque cheesecake, there's pretty good intel that it was actually invented in a restaurant in San Sebastian, Spain in 1988.
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