Neat!  FYI, you can also caramelize white chocolate at a low temp in the oven, but it takes more attention-- you have to stir it every little bit.  One question, though: Are the cheesecakes baked in a bain marie?  Thanks, Bryan.

I watch your videos like a kid watches a magician; eyes wide open and my mouth stretched in a giant grin.  Thanx for being so generous with your talents.

I am so impressed at how you keep that kitchen so immaculately clean. Would you share your de-greasing tips with us?

wow...  i'm amazed at the dry caramel concoction that you created.  HOW do you decide to mix caramel and tapioca together like that?  like...  dumm dee dumm.  i'm bored today, i'll just mix caramel and tapioca together today, and there'll be a party in my mouth...
Kudos to your inventiveness and coolness.

Awesome! 

I have watched the video several times, and this looked so great - I actually the same night went to Amazon and bought that Cuisinart pressure cooker ( you should get a kickback for advertising their products), a foodsaver for vaccum sealing, plus some tapioca malodextrin and some good white chocolate.  I want to re-create this recipie, but I'm not that advanced of a chef that I can guess the portion sizes and temperatures of the video.  Is there a way anyone can post the exact recipe, including weights of the ingredients, and the time and temperature you cooked the cheesecake in the oven?  I'd really apprecaite it.  I'm loving this site so far.

Your technique is truly amazing!

And I have enjoyed the incredibly delicious result at your restaurant, it is to die for!

I do have a question about the recipe: can you substitute dulce de leche in a tin for the white chocolate that is pressure cooked into dulce de leche?  And what would the proportion be?

I have considered buying a pressure cooker to make stock before, but frankly, I just don't have much room left for more appliances!

Linda

Thats awesome great recipe. Could you do a demo of the flexible ganache you made on top chef?? That would be awesome