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
But the whole like the whole thing about the bass cheesecake is that it's got this like caramelized crust.
So that's why it just gets thrown.
I mean, it truly is one of the easiest and hardest to mess up recipes because you combine everything together in a food processor, whiz it up, dump it in, no crust to a bass cheesecake.
And then you just blast in the oven.
So it's very user-friendly.
You do have to nail... I mean, and that is... If there is a pain point of cheesecake, that is it, right?
And Carla mentioned a good way to tell.
You want the... I think she said three inches from the outer edge of your pan should be set when you shake it.
But the middle should still be like...
jiggly you know i was just that was hard for you to say well because i was just thinking about i was just going down a mental rabbit hole of remembering that one of my first boyfriends had a water bed oh no yes i should have broken up with him then and there but i did eventually relationship last too long
I know, waterbeds are gross.
And then I was thinking, waterbeds are not a thing anymore.
Because I was going to give a waterbed as, like, the frame of reference for, like, how jiggly.
And then I was like, do people know?
They know.
Got it.
And I think that feels stressful to people, because you're like, it's still raw on the inside.
But you have to remember, like, that carryover cooking...
And we haven't really talked about carryover cooking here, but, like, you know, you take something hot out of the oven, it doesn't, like, immediately cool and stop baking.
Like, it's going to gradually decrease in temperature.
Showing 1021–1040 of 1,485 · page 52 of 75
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