How To Make a Dark Chocolate Kahlua Cheesecake Thanksgiving Recipe | Chef Jean-Pierre

Comments · 847

• GI

  @gizmo7877 · 3 years ago

  In case newbies don’t know, the oils in the orange, or lemon skins, contain the oils that release their beautiful flavor when grated. Soooooo good! Put the peels in a bottle with vodka😅 and make your own extract. Never, never throw away the skins!! As an,old Italian remedy for headaches, my grandpa would heat the skins on the kerosene stove and rub his forehead!! Go figure!

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• PA

  @paulhenry5174 · 2 months ago

  Whenever chef says VERY SIMPLE TO MAKE get ready to rip your hair out trying to make it 😂😂😂😂😂  love this guy!

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• AK

  @akcellr8r75 · 3 years ago

  I love how you encourage parents to include kids to participate in cooking.👍

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• SH

  @sherishaffertheartistandmy7948 · 1 year ago

  I absolutely, in the very least,  DO NOT CARE, if this recipe was a favorite in the U.S.A. or not. Chef Jean Pierre, we are so very, very fortunate to have you  teaching us vital cooking techniques/tools!😘

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• RE

  @reuter66 · 3 years ago

  we, the viewers would love an extra long episode some time.

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• PA

  @pattiweisgerber480 · 2 years ago (edited)

  I have made this recipe for many years and absolutely love it. It was first printed in a special recipe booklet attached to a Kahlua bottle. The only difference is your use of fresh orange zest, vanilla salt and ganache. But I love those enhancements. I have always lightly brushed the top with a bit of Kahlua and decorated with dark chocolate leaves, for an added layer of texture. But now I may also try adding a bit of fine ground hazel nuts on top as well. Chef, you've re-awakened my joy in baking by your infectious nature. Thank you!

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• FU

  @Furiothewonderhusky · 3 years ago (edited)

  I made this for dessert on Christmas. It was a huge hit! I usually make a new recipe once  before I make it for guests, so I was a little nervous doing this for the Christmas crowd, but it came out beautifully. It was also my friend's birthday, so we put candles in it too!  I love this channel and Chef Jean Pierre! 🐺❤️🍑

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• AN

  @AninoffsMagister · 3 years ago

  I can’t tell you how much I love when chef gets excited and kind of flaps his hands. It’s very endearing and it shows how passionate he is. It’s like little kid energy. He is so excited to cut into the cake it makes me excited to rush out and bake it so I can try it! His food is what brought us here but his personality is what keeps us here!! Never change Chef!! Anyone that hates on you can change the channel. (You know what I mean 😜😂) don’t let them get you down. Then they accomplished their goal. Just forget them immediately. I have a saying for those types of people, “Thank you, for just becoming irrelevant in my life.” 😉🤫😜😂

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• NE

  @nerdhere3209 · 1 year ago

  Putting non-stick spray to make the paper stick better is a 2 infinity IQ move

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• AD

  @adonnamanzo659 · 3 years ago (edited)

  I am making this cheesecake  as I watch today. I may not comment often, but I love your show. I look forward to every video. I gather from your comments that some followers do not like long videos. I think your longer videos are awesome. You are a fantastic teacher and your sense of humor is part of the essence of your show. I could watch you cook all day. Sometimes I do.

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• SM

  @smoothbeak · 3 years ago

  Chef literally stood there all night ready for the next take ;)

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• RE

  @rene230464 · 3 years ago

  I worked with chefs, but no one can ever come close to Chef Jean-Pierre. Thank you Chef for your amazing recipes, they are full of the most amazing flavours and I have yet to fail on one. You are the best and we are forever grateful to you. Being from South Africa we do not always get the same ingredients, but mine works just as well with the substitutes. Works every time. Thank you Chef and stay blessed 🌹

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