The Try Guys Bake Cheesecake Without A Recipe

- It's the grand finale. It all comes down to this. - The hardest thing we have ever attempted on this program. - We can open an alcohol counter for Eugene. - It smells like an English muffin. - I think I just made a cookie. - Reminds me of a good cereal. - It looks like an ice cream cake. - I never did it, I never ate it. (pops the cork) No, no, I've already eaten but. - But I have never achieved it. - It is one of my favorites. - Today we are going to make

cheesecake

. (dramatic music) - Have you heard?

Our new movie, "Behind the Try", is finally available! - It's a raw, real and vulnerable look at what it means to be a Try Guy. - We are revealing everything. - Oh Lord. - Go to try

guys

.com/movie to buy it now. ♪ Behind the attempt ♪ ♪ Try it

guys

♪ - Pending musical theme. - The Try Guys are back in the test kitchen for the season finale of "No Recipe." This challenge,

cheesecake

. ♪ What you're trying to

bake

♪ ♪ Cheesecake ♪ ♪ What you're trying to

bake

♪ ♪ Cheesecake ♪-Each baker will have two hours to complete the cheesecake of their choice and present it to our panel of judges. - This smells amazing. - I don't trust anyone who says smell my hand. - It smells amazing. - Hello, my name is Jimmy Wong.

I'm an actor, presenter and chef, I've done a lot of culinary things in the past and I love making cakes. Hi, I'm Nicole Rucker. I am the owner and baker of Fat and Flour, a bakery in Grand Central Market. I am qualified to judge today because cheesecake is a cake and I am an award-winning pastry chef. Hello, my name is Caroline Juwono. I'm the head baker and precinct manager for Go Get Em Tiger. Personally, I eat everything and cheesecake is one of my favorite desserts. - Did you say you eat something? - Anything. - I want you to keep that in mind during the trial. (laughs) - I've been in the culinary industry for 12 years.

I love butter. I love the cream. I love eggs. Being able to work in a company that serves very good food, very good pastries and coffee, is like a dream. The perfect cheesecake should not be too sweet. In fact, you can still taste the cream cheese flavor. It should be dense but light at the same time. Anything can happen in the kitchen. So don't be afraid to be creative, have fun, and as much as possible, over the counter... Good luck. (Laughs) I can't imagine any of us know how to make cheesecake. And if someone manages to make cheesecake successfully, he has cheated.

Three, two, one. - Cheesecake! - Okay, okay, okay, okay. - I can't think of anything I'd rather eat than cheesecake. What the hell is that? Now I know that cheesecakes usually have graham cracker crusts. - A graham cracker crust. - Here are the graham cracker crumbs. And to this bowl we're going to add some sugar and I'm going to mix it up a little bit. - I guess you bake it. But if so, wait, wait. - I'm not too sure about the baking process. I've seen Matt make cheesecake quite often. But I love cheesecake. - No, are you going to put raisins in the base?

Well, we're going to find out. You've been waiting for it. Dad's favorite attractions again. He's back, darling. Canela takes roll call to recover the title. Cinnamon raisins just didn't make sense for any of the other dishes this season, except this one, because there is such a thing as rum raisin cheesecake. I'm going to make an oatmeal raisin cookie and make a cheesecake on top. I do not know how to do that. - My vision for my cheesecake is a butter pecan ice cream inspired cheesecake. I'll add real ice cream to the cheesecake. - Oh, Rice Krispies and cornflakes.

Sure, why (bleep) not? Today I'm going back to basics, honey. I'm making a monster cheesecake. I'm talking M&Ms, pretzels, jelly beans, peanut butter, and maybe some brownies left over from the other episode. In the past, I've tried to include all my favorite things and it never worked. Which tells me it could eventually be like that. - I've kept all my alcohol a secret throughout the season. And I've decided to put it all in the last episode. That's right, I'm taking all the alcohol I think I can put in this cake and putting it all in it.

Cheesecake with alcohol and red fruits. But I'm going to let go, I'm going to relax. I'm going to have fun. And I'm going to get really drunk. Did you buy me Guinness? I haven't made a mistake by putting beer in the breadiest part of a dessert. So I'm going to put the beer on. Everyone, we can open a liquor counter for Eugene. This is the number one alcohol in my cheesecake. - I'm going to toast my nuts in a little butter in the saucepan. I'm going to freeze this because why the hell not? - Oh, that's what the food processor is for. (thumps) - So I'll use Cinnamon Toast Crunch cereal and classic oatmeal cookies.

Now I thought about making my own oatmeal raisin cookie, but that didn't work out very well for me last season. (bleep) you! How dare you (bleep) pile on my moment of weakness! So I thought, you know, let's just bake one thing at a time per episode. - So we made pie dough. We have made dough for dumpling. We have made pizza dough. It's all the same shit. Flour, water. I'm going to make pie dough and then I'm going to put shit in it. - I think the pie crust is a little fragile and can get soggy from all the creamy cheesecake filling on top. - You're using electricity when you could just... - Three, two, one. - Mine is not on. - Wow, look at it. - There is nothing more satisfying than pulverizing something solid. - On off. - Where is? - On, or maybe I have to put the lid back on because it doesn't want it to kill me. (screams) Hey, security! - Oh!

Crunchy cinnamon toast, I almost forgot. There is a daddy inside all of us. - I always say that cinnamon dries things out. And that's true, but it will be a cheesecake and it will always be moist so it doesn't dry out too much. I feel like if I put the raisins in, they will be ruined. But we have to try, right? - Crispy rice. What else did I crush (bleep)? Oh, whole grain crackers. Yes Yes. - I think I made powdered raisins. They left. - So after we combine this, we're going to add melted butter here. - Okay, butter. - Lucky for me, Ned already cut me some butter. - No. - How sweet of you. - No no no no no no. - But what do you do with the butter? - I'm going to put it there.

And I'm trying to study Rachel's facial expressions. - That's always a good plan. - The butter is not incorporating very well. This is my Graham Cracker Guinness Ale Crust, which actually smells pretty good. Maybe I should exercise restraint. No. - Oh yes, now we have the good stuff. - Maybe the butter was bad, it's just very lumpy. - Can I add water? What (bleep), milk? I need milk, what is milk? It's cow water. It's the same shit. - I'm going to go out on a limb and say this is too much butter. - I also believe it. - More whole wheat crackers. - Yes, you just have to go the other way. - 20 seconds ago the consistency was much better.

She's doing that weird, flaky thing. I feel like this is wrong. That crust isn't supposed to be so sugary. But I dont care. I'm going to win the crust contest. - Very good, I like the consistency of my crust. And now it's time to put it in my little can. I guess I need to spray it with something. - You? It's full of butter. - Just a little sideways. - (cough) That's enough. - And then we're going to put this inside. So I'm going to take the measuring cup and leave about a quarter of an inch up while you flatten the crust with the measuring cup. - I think this is correct.

You just qualify it and hope it works. Oh, you're going to make it to the top. - Or yes or yes. - Oh, I was thinking of just making the bottom flat. How do they do that? They always make it perfectly flat. - Maybe they do it like that. - Oh. - I haven't won any yet. - Yeah. - But I mean, last season, it was weird if I didn't come in first place. - Oh, shit, shit, shit... - This feels bad. - It feels good. - It's so hot, so melting. - I think I'm going to put this in the oven for a few minutes and watch.

And we'll see what happens. - That is why it is essential to pre-bake the crust because we do not want it to be soggy. - Let's do it. - He thinks it's time for the oven. - Good night. - Good night. They are growing very fast. - Let's have some wine. - We will bake this for 10 to 15 minutes until the crust is buttery and very crispy. - Just put 15 but we will do the calculations ourselves. - While Keith and Ned wait for the crusts to bake, Zach and Eugene simply opt out of this step and continue shaping them.

The kids now have an hour and 15 minutes to work on the fillings and toppings. - Now I can say that the crust is very well baked. You can see that there are golden edges on the crust. - It's still solid. You know, I did that and it separated on one side and held its shape. It seems like it's a good sign. - I think I just made a cookie. - You did it. Watch this. - For the filling we are going to use Philadelphia cream cheese. I think cream cheese is more stable. It has a lot of gum in it, so make sure your cheesecake stays nice and tall.

So we'll use two pounds. - I know it will be a lot of cream cheese. Maybe this evaporated milk, this condensed milk will make an appearance. I love a good sweet condensed milk. - I have rum, whiskey, gin, tequila. - Cream cheese, sugar, syrup. - So I'm going to make some rum and raisin. I'm going to buy some raisins and some rum. And you know what? A little cinnamon. - In fact I have to prepare my nuts with butter. So, one of my favorite things to make is homemade butter pecan ice cream. You just put butter on some toasted nuts and then separate the nuts from the butter and then add them back into the ice cream. - We have made ice cream.

That was some sticky, sticky shit. I will take everyone's old failures and learn. I'm going to learn where they stumbled and I'll find it and follow it until... - You're almost there. He almost has it. - And I will follow him, and I will follow him until victory. - He's even bad at giving bad news about cakes. So this will bode well for him. - How many cream cheeses do you think? - Let's go four. I feel like it's mostly cream cheese. - You want that tall cheesecake. - I love finishing my own dessert, so. (laughs) I like something that's a little smaller. - I think I'm going to make a chocolate cheesecake.

Nobody seems to be doing that. So I'm going to use cocoa powder and maybe melt some peanut butter chips. Let's get started, guys. Brown sugar, white sugar. - I'm going to try not to pour the whole bottle on everything. - Look, we're being ourselves, but we're learning through it, okay? - We were like babies and now we are little children. - Small children on drugs. - We still stumble, we still fall on our faces, but now we have neck bones. - Now we have neck bones. - In fact, we use room temperature cream cheese, room temperature sour cream, and room temperature eggs. - I wonder if there is any egg or egg white, like a custard might have.

A little bit of egg, because egg is a binder. A good clue will be if there are eggs here. Oh, there are two bowls! Well! - Well well! Well. - We are behind you. - We're back, honey. - It looks a lot like an escape room. You look around you and see what you have. - There is a camera there, there is a camera there, there is a camera there, but there is no flour. - So we have our cream cheese here. Right now we're going to row them to KitchenAid. I'm just going to make sure that this cream cheese is nice and creamy and smooth.

Now we are going to add four eggs. - Let's make five eggs, six eggs. - And that could make it yellow. - Only in terms of color, I think there are no yolks. - All you need are egg whites. - One of the things has a photo of cheesecake on the box. - That's a clue if I've ever seen one. - This is gelatin. - I guess I need that. Oh, vanilla. - And with vanilla too. - The important thing about cheesecake is that you want a smooth consistency, you want homo, homo, homo, homo... - Make a gay cheesecake. - Homogenized consistency. - You are going to add the sugar to this. - Put the sugar. -Who wants rum?

Who wants the whiskey? - Do you have the number? - Everyone wants whiskey! That's what I was going to do. (coughing) (laughs) - It seems that the raisins have drunk the alcohol and are trying to return to their previous state as grapes. Let's continue adding alcohol and raisins. - Uh-oh, too hot. - This time it's too hot. - I need to start over. - Are you starting over? You don't have much time, man. - Eugene, look at me, I learned from mistakes. - Me too, I only had one glass of whiskey and not five. - The last ingredient we will add will be the sour cream.

It really adds some flavor to the cream cheese, so it doesn't taste as heavy. - I'm not a big sour cream lover, so I don't think it's right. - You can also use some fresh cream or even just regular heavy cream. - Fresh cream is elegant, right? Do you want the fresh cream? - Yes, it sounds great. -They also have condensed milk, which could be good. - Look how this pours. Honestly, I think it comes down to the viscosity you want when you pour the cream cheese. - Oh yeah. - Cheese in your cheesecake. - How nice. - I love mascarpone. - What's that?

What's that? - I don't know, but that sounds elegant too. - Ah, yes, mascarpone, make me. - Everyone must rest. - That? - This tastes like cheesecake. - Inreality? - Yes. - That tastes like cheesecake. - That tastes like cheesecake. - Wow. - Now it will harden like a cheesecake? That's a question for xanthan gum. -And I'm just going to put a touch of xanthan gum in it because I remember from Keith, it was very powerful. - Xanthan gum was my downfall once. - This might be the only ice cream I can't eat. - Xanthan gum. - It's too much. - The expert said: a little is enough.

I'm making a whole cake. So I'm just going to put in an eighth of a teaspoon. - For baked cheesecakes, I do not recommend adding chewing gum or gelatin. - I don't really know what gelatin is, but I'm going to put it there. - Gelatin and xanthan. Probably redundant, probably awesome. - Friend, we are painting outside the box. - I'm melting some chocolate, some peanut butter. - Mmm, look at that delicious butter walnut soup. - Some are a little darker than I would have liked. - Orange with chocolate. That seems correct. - Take a moment, take a moment.

What have we learned so far? - You're right, Eugenio. - You should add more. - M&Ms. (laughing) Marshmallows! Mini M&Ms? I'm going to have to take a moment. I'm going to have to make some TO baking. Mini M&Ms taste weird. You would think they were just the same. M&Ms but smaller. You're wrong. The proportion is totally off. You have less chocolate, too much sugar, it stinks. - So I have raspberries, blackberries and blueberries. - We almost forgot about the pretzels. So my plan, Eugene, is to have it taste delicious with whole pieces of cookies inside. - I don't necessarily suggest you put cookies in the cheesecake filling.

The cookies will absorb the moisture from the cheesecake and become soggy. - I see you are swinging with the berries. - Did you ever do this when you were kids? Put sugar on a strawberry? I think a really good way to get as much alcohol as possible is to soak everything in liquor. - Oh great. - Yes. (The cork explodes) - Oh my God. You (bleep) ass. - Alcohol number three. Let's make raspberry vodka. (hums) This is (mumbles) or liquor, alcohol. I'm drunk? I'm going to do gin, cranberries and tequila, blackberries just because blackberries are kind of random. - It probably has milk, cream, sugar.

Oh wait, that's what ice cream is. So I'm going to put a lot of ice cream. - Wow, that's smart. - The cheesecake dough should have the consistency of melted ice cream. - Well, it's definitely getting sticky. Alright, now that all my burnt bits have solidified to the bottom, I'm trying to decant some of my brown butter. Now I'm going to add some brown butter to my mixture. - Then I'm going to try to make a rum candy. And all I know is that you fry sugar. -Honestly, it's not as lovey-dovey as it could be. Come on, I think I'll keep cooking this. - My God, it's already melting. (beep) - What are you doing?

What are you melting? What are you melting? - Trying to make caramel. - They're grapes! It's (beep) grapes again. It is the heat that inflates them. They are like little balloons. Because a raisin fell and returned to the state of a raisin. This is like a third grade science experiment. Look before your own eyes. Dehydration of a rehydrated berry. - This is candy. This can't be used, so I'll try again. - Those raisins taste like butter. - It's butter, it has to be butter. - That? Ah OK. - What's missing in this. - Thank God, I thought you were referring to the batter, because I was too late. - I think it's butter. - But people don't like raisins.

People like butter. So I think it's a victory. - I don't know whether to add the butter too soon or if I should have butter. It's still crowded. - This didn't work, so I guess I won't put in the butter part. I'll just put the raisins. - Okay, then I'm going to put just a little bit of rum. (Beep) Chocolate with caramel. (laughs) I'd like to put this in the freezer to freeze and then I'll make the crumbles on top. As a last garnish, lime zest soaked in white wine. - So I think I added too much cream cheese.

I am not going to lie. I have some lumps here. I'm afraid that if I keep mixing it it will do something bad to the texture. - There is no gluten in the filling. So you can't really mix it up too much. - So what I'm going to do is put it in a saucepan and heat it slowly. - That? - Oh, we have to preheat the oven, brother. What temperature do you think? - I think as long as it's below 350. - What temperature kills germs? - 200. - Let's do 200, great. - So we have our baked crust here. - Oh, this is correct.

I put everything a child could ask for. - Wow, look at me go. - I spanked him too many. - It seems to be a consistency. - This is gonna be great. The marshmallows are going to melt on one side. - I have my cheesecake with butter and walnut ice cream. - I'm just adding some pretzel topping for the side. It's not a Zach's Brew without it. It almost looks like Thanksgiving. - To Ned Fulmer about this. This is Instagram worthy. - Dude, that's beautiful. - This cheesecake will go in the oven at 275 degrees for about an hour.

So, we're going to cook this cheesecake in a water bath, and what the water bath does is it creates steam in the oven so your cheesecake doesn't have a dry crust and it also prevents it from getting too brown on the top. superior. - Okay, I'm going to put this in the oven. I'll try. One hour at 300. - Do we have this set at 250, Eugene? That's cool, it looks cool. - Cool. - Cheesecake number one is going in. - Very good, 300 degrees for an hour. - Oh, yours is much shakier than mine. - Three, two, one!

Okay, hands up, bakers. - Oh shit. (beep) - Swallow it! Or a healthy sip. Yes, okay. - (applause) Wow. (applause) That was everything but the kitchen sink. - Wow. Oh my god, the kitchen sink! - We forgot about the kitchen sink! (laughs) - After experimenting with different times and temperatures, the boys are now ready to take their cheesecakes out of the oven. - Honestly, this is the prettiest Thanksgiving dessert I've ever seen and it doesn't taste like Thanksgiving at all. - I put a stick in mine and took it out. The hole remained. - Oh, let me do that too. - Which, to me, says it's done. - Mine is definitely wet inside, but it will cool and solidify.

I'm sure. - Still sticky. - Still sticky but solid. - I'm not going to puncture it because I want to keep this surface spotless. - Tomorrow, after the cheesecakes have been in the refrigerator, the kids will nervously watch as the art team cuts the cakes. - Come on, come on, calm down, calm down. (panting) - It's beautiful. - Wow. - It is spectacular. - It definitely doesn't look like there are cockroaches crawling on top. - Why would you say that? It's literally not like that. - Okay, this is my spooky gift. - Trick or Treating. (panting) - Oh, it spilled a little on top.

They are trapping us. (panting) - Beautiful, Zach. - Good job. - A delicious rustic cheesecake. - Rustic. - Rustic. - Yes, very rustic. - Now, Keith's is crustless. - Without outer crust. - Just the background, honey. - Like Keith, what you see is what you get. - Beautiful, something like that. (panting) A short, friendly boy. - Interesting. (moaning) - Wow, yeah, you know what? That's not bad, it's beautiful. - Yeah! - Okay, and here's mine. - I think you have, oh, it looks good. It seems like everything is going to be fine. - Wow. - What fell on the other side? - A little crumble. - But turn it around. - A little out of the ordinary. - Alright? - He has a little haircut, it's okay. - Oh, it's fine. - Good job guys, we all made cheesecake. - We did it. - The artistic team will now put the finishing touches on the cuts and then the boys will present them to the panel of judges. - As always, we will judge these cheesecakes based on four criteria.

The presentation, the creativity, the flavor and of course, the most important question, is it a cheesecake? - I proudly present to you, dad's favorite Cheesecake. Dad's favorite attractions again. Last season on "No Recipe," I dedicated the entire season to my dad's favorite flavor combination, cinnamon and raisins. Eat a bowl of bran with raisins every morning. He has done it since I was born and now he does it every day. But he loves oatmeal raisin cookies. So he wanted to bring the idea of ​​oats, cinnamon and raisins to cheesecake. - This explains a lot about you. (laughs) I've never seen raisins in a cheesecake before.

So I'm excited to see how it comes together. - It smells like an English muffin to me, which is exciting. - What fun. - Like an English muffin with cinnamon and raisins. - What a fun surprise for all of us. Sounds great. - It definitely smells like dad. - Hell yeah! (applause) That's great, I mean, I want to put it as a signature. - I think you got the proportion right. Just from what it seems. This is my kind of portion. - I'm so excited. (soft and fun music) - Do you want more? - The crust is very good.

Really good and has a very pronounced oat flavor so just as advertised, I love it. Your raisins taste good. Did you cook them in the caramel? - My attempt was to make caramelized raisins. They ended up being more raisins with sugar and butter. - They are definitely caramelized. - Well ok. -And the fact that you added xanthan gum to a cheesecake with Philly cream cheese is funny because Philadelphia cream cheese has the most gums and stabilizers of all cream cheeses. - Well, hot cocks. (laughs) - I think everything turned out pretty well and I'm surprised that the raisins combine so well with the cinnamon. - I love the texture of the crust.

Compared to the really creamy texture of the cheesecake itself. I wish the raisins were a little thicker. - It almost reminds me of a good cereal, if that makes sense. - Holy Cow. - Try a raisin. - I did, they're great. I'm really surprised too. - Many people hate raisins. It's definitely risky, which is exciting. - Is it cheesecake? - Definitely. - 100% cheesecake. - Yes. - Even if I don't win this episode, the fact that you enjoyed it. I have worked very hard to make these flavors work. This is my fifth attempt. This is huge for me.

I feel like a winner... - You haven't won yet. It's not... - Well, I know, but I'm just saying this is a big victory for me. - We're still judging. - Now, it may be Christmas, but if you ask me, well, this year it's felt more like a constant Halloween. So I want you to go back inside, find the kid inside, and dive into Zach's Spooky Cheesecake. It's a cheesecake with chocolate and a little peanut butter. You get some Oreo pieces, some peanut butter cookie pieces, and of course some mini M&Ms. On the outside you have a cereal crust.

Again, kids love all this shit. - It doesn't look like a normal cheesecake. - Of course not, how boring would that be? - Exactly. - What is the component of cereal bark? - We made some pie crust, crushed some graham crackers, crushed some Rice Krispie Treats, crushed some cornflakes, and maybe even some cinnamon toast crunch. I couldn't tell you, fainted. (laughs) - Yes, the Oreos inside, in a fancy restaurant, some might say it's a terrazzo cheesecake. - I was going to say that. I was afraid you didn't know what that meant. So. - Come on. - I'm glad we're on the same page. - Do you have a pumpkin? - You said Halloween, which made me excited to get pumpkin. - Well, thinking more about the sweets.

What you eat on Halloween. - I just want you to know that I'm disappointed before I even take a bite because there's no pumpkin. - Well, I'm disappointed by your closed attitude. (laughing) - Very good, it's time to try. (soft, fun music) - Nice contemplation, look at that. - A slight nod. - It's raw. - No. - 100%. - Is it raw? - The crust is a little rubbery on the bottom. - Chewable. - Yes, a little rubbery - I will say that I loved the presentation and the thought. - Big L word. - It's dense. I like the orange zest in it.

I think it adds another characteristic to the cheesecake. - Is creative? - You know when there is a kid in the class who is a little crazy and makes weird art... - I know myself, yes. - And the teacher says, honey, you are very creative, but in a condescending tone. - This is called reading. - He's very creative. - It's not terrible. The crust is raw but... - The crust is very raw. -The flavor, I have an M&M in mine and some peanut butter. - That orange comes out. (laughs) It tastes like orange cheesecake. - It's a scream. - Is this a cheesecake? - Yes. - I think it is. - It's a cheesecake. -Judges, in the history of this series, I have been known to be a little wild with my alcohol infusions.

So I proudly show up, present, I'm drunk. (laughs) (mumbling) Here's my cheesecake I'm (bleep) drunk. (laughs) The graham cracker crust has a Guinness in it. The cheesecake itself has bourbon in it. Strawberries dipped in champagne. Blackberries have tequila, raspberries with vodka, blueberries with gin, chocolate with rum and there is also a splash of white wine with lime zest. And just a rose on the side. Just a little review. - Health. - Greetings, ding. - Mmm, five alcohols and a rose. - It tastes like rose. - Nice. (soft and fun music) - TheAlcohol is not as present as the description indicates. - I don't agree with you, I couldn't disagree with you more on that. - The alcohol is not as strong as I thought.

Does that make me an alcoholic? - Maybe. (laughing) - Maybe not. - Think how seasoned is the word. - Your cheesecake texture is the best of the day so far. - I will say that I really like the texture. - Super soft. Very sexy soft. - Oh thanks. - I think the crust, the flavor of the crust, I actually like it, although it's a little soggy from all the alcohol, but I like the taste of it. In fact, I think the crust tastes better than the cheesecake. - How about creativity? - I think it was a bold decision to try to infuse as many alcohols as possible, especially since you normally never mix alcohols.

Unless you're doing Long Island. Maybe this is like a Long Island cheesecake. - Yeah, I'm actually pretty proud of the cheesecake part. - It's very light. - Judges, is it a cheesecake? - Yes it is. - It's probably a cheesecake. - Yes Yes! - Three, Eugenio. What about that? - Judges, are you a little drunk? - Completely. - Probably yes. - Thank you, judges. - Judges, I love butter pecan ice cream. It reminds me of summers with my grandparents. And for this cheesecake, I wanted to make a cheesecake with butter pecan ice cream. It's got toasted butter pecans on top with a nice brown butter glaze, a little vanilla and lemon zest inside, and then I wanted the texture to be a little melty like ice cream because I put ice cream inside the cheesecake and it's a hybrid . cheesecake and butter and walnut ice cream.

Please enjoy. - I consider all this nonsense. be this texture? - Yes. - It's not like any cheesecake I've ever seen. - Thank you. - It looks like an ice cream cake. - Excellent. - But you told me you baked it, so I'm a little, my brain is a little confused. - I guess we should go deeper. - I'm already there, I already did it. (laughs) (soft, fun music) - I think the taste of the cake itself is not, it's not bad. - I like nuts. Yes, it reminds me of a pecan pie. Again, the crust to cheesecake ratio isn't bad. - I don't see any relationship with ice cream at all.

I think the texture is a fail. In the cream cheese department. It almost seems separated and curdled in the center to me. - Ah, look what you mean. - It's wet and a little curdled. Yes. - Yes. - I mean, it doesn't look like it was baked enough in the center. -I found some chunks of cream cheese in there, which puzzles me a little. - I think there was too much in the state of pecans. It almost looked like a pecan pie. There were just a lot of nuts. But they tasted good. - Tell me more about the flavor. - I ate a lot.

Look how much I ate. - Is the lemon zest coming out? - - Not really. - Yes, mm-hmm, mm-hmm. - I like creativity... - Thank you, thank you. - You put that here. - I don't think I've ever seen butter pecan cheesecake. Is it a cheesecake? - Well, you said it was an ice cream cake, so why don't you answer that question? - This is not just a cheesecake, it's a cheese experience. Half cheesecake, half butter pecan ice cream. 100% nostalgia for those perfect summer days. Think different. Think nut butter. - It's a cheesecake, it's a cheesecake. - Oh yeah. - It's a little undercooked but it's a cheesecake. - Is it a cheesecake?

I mean, yes. (applause) - That's right, that's right. (dramatic music) - The first one was Keith's. Dad's choice cheesecake with raisins and cinnamon. - I think the texture is great, actually. It is very smooth, dense, rich and tastes very good. -The flavor of the oats and the texture and the saltiness of the crust, it was well baked. The crust, was the best baked crust of the four. I think the pinch of sugar and cinnamon is boring. For presentation points, it's not my favorite way to decorate. - Alright, next up is Zach's Halloween horror. I think if he took all the aspects he reduced them by 50%...-And then he didn't put orange zest and then he baked the crust completely. - Well, there could have been something here.

But as it is, you're almost biting into something that's so full of all the things you wanted to put in it that you lose the essence of a cheesecake as a whole. Okay, next up is Eugene's Nine Liqueur Cheesecake. - It definitely gave us the most in terms of making the cheesecake look pretty. In fact, it is the best textured filling of the entire offering. - I think it almost seemed like a trick to use so much alcohol. But it was a bold move on Eugene's part, and I guess it was a mark for him too. - I actually didn't try it too much.

Especially in the crust. He just soaked the crust. - Our last entrant is Ned's Butter Pecan Ice Cream Cheesecake Remix. You said you tried a piece of cream cheese in the... - A piece of cream cheese. - Yes, and you saw a piece. - I saw a piece of cream cheese, yes. I would say yes. - A comedy of errors. - Ice cream seems like some kind of genius to me, but it didn't happen either. - It definitely fell apart. It came down with great force. (dramatic music) - Guys, I think baking a cheesecake without a

recipe

is practically impossible.

So I applaud all of you. And nothing went wrong. - Nothing bad. - Not bad, not bad. - Nothing bad. - Merry (bleep) Christmas. (applause) - Well, contestants, it's that moment. Four cakes, one winner. So let's start with the fourth place. - The fourth place cheesecake came with many warnings and excuses and it was clear to me that the fourth place cheesecake had no plan. And that cheesecake was made by Ned. - Wow! So I didn't have a plan, huh? I didn't have a plan. That's what you think, you think he didn't have a plan. And that's how it went wrong?

No, I'll tell you what went wrong. I had a plan. My plan just wasn't very good because I don't know what I'm doing. - If you sat in the factory and the server put that garbage in front of you, you would say, what is this? And you would return it... - Do you want to talk to my manager? - To the manager. - We don't know where it went wrong, but we had about 80 different hypotheses about where. - I had this idea of, oh, it will melt like ice cream. It's going to be so good. It will melt a little in your mouth. (bleep) shit. (laughs) - You can keep that bottle, Ned. - Alright, are you ready for third place? - God, this (bleep) year, am I right? (laughing) - Okay.

Third place goes to...Zach. - Call me Thanos, mother (beep), because first, second, third, fourth, I completed my gauntlet. I call this season a win! - A perfect album. - A perfect album. - The last two cheesecakes on display. One from Eugenio. Nine liqueurs have been put into this cheesecake. Adorned with fruit, chocolate, and berries of all kinds, this cheesecake had a great texture, half a tube of crust ramp, and was overall very well baked. At the other end of the arena is Keith's dad's homemade cinnamon raisin... - Dad's favorite. - Dad's favorite. - Dad's house.

Dad's house. - Dad's house. - Dad's house. And you can't believe what you made with this cheesecake. It has a great crust, excellent texture and lots of flavor too. Both cheesecakes could rise to the top of the pantheon. They both have so many wonderful attributes. Only one of them will get first place. And to the first place winner I will say this. Dad's house! - Oh Lord! Dad's favorite! - Dad's favorite! (applause) - Oh my God! Oh my god, this is so big. - Keith, daddy's favorite dance, daddy's favorite dance. (applause) - Dad's favorite, dad's favorite. - I can not believe this.

This is so big, let me take a seat. Oh my God. - You don't know how hard he worked to get here. - I worked a lot in last year's season and I didn't have much to show and that haunted me. After this victory, I am dad's favorite. - Merry Christmas and a happy New Year. - 2020 is almost over, mother (beep). Let's make next year a little better. - Did you know? How could it be worse? Well, you'll show me, won't you? - We'll see. Go watch our movie at tryguys.com/movie! - Thank you for joining us in the second season of "Sin Receta" and congratulations to dad's favorite. - I think that's the dough head. (laughing) - Is it, dough? - Maybe you're taking a big shaker. - Whiskey business. - Wow, we look like... - You're doing the whiskey business. - I know, oh!

Couple of old idiots here. (laugh)