I’m gonna get this out, and then I’m going to gently fold in our reduced frosting. Stupid idiot, give me the cream! You know, Dave Thomas, founder of Wendy’s said that he always regretted naming his fast food restaurant after his daughter, because it put undue pressure on her. That’s why when I open up a mythical kitchen restaurant I’m going to name it “Josh’s Nosh”. It’s because I’m selfless, not because I’m a narcissist. Hey speaking of selfless acts, I want to give you all a great recipe for one of the classic combinations of all time. I’m talking about french fries and frosties. We’re going to go head, that was a much smoother dip in my mind. We’re gonna make a french fry crusted, Wendy’s frosty cheesecake as once scene in the GMM episode, “We Drink Each Other’s Pee”. If you’re following along at home, we’ve broken the recipe down into three easy steps. You can snag the time codes right there. We also got a full written recipe down in the description. And also, hey, do you like podcasts? Me and Nicole have a podcast called “A Hot Dog is a Sandwich”. The newest episode just dropped yesterday. You can find that wherever you get your podcasts. Ask for it in the Wendy’s drive through. Say “Dave, why do you have regrets? You’ve raised a beautiful daughter.” Let’s get cooking. Also welcome to Mythical Kitchen, I never said that. Dreams become Wendy’s here. Welcome to Wendy’s where a man has regrets . Mm hm. Mm hm. Mm hm. All right . Now we’re going to start getting on our Wendy’s french fry crumb crust. So, oh God. Oh, I don’t feel good. So, we’re gonna take some french fries and we’re just going to chop these up really finely. We’re going to mix that, a little bit of butter, a little bit of sugar, and then some, what are these? Sand? I’m going to mix this with a little bit of graham cracker. We could make the crust, in fact, I have made the crust out of pure french fries for the “Will it Cheesecake?” episode of GMM. As it turns out it tastes pretty bad. But when you get a lot of cold french fries in a crust, it is not great. We found out that when you mix it with little bit of graham cracker crumbs, some sugar, actually treat it more like a real delicious dish. It tastes really good. You get the like, essence of french fry in there. You get the little suggestion, you know. You harken back to all those beautiful times in the Wendy’s drive through. Just, you know, you, your bag, and just thoughts of what it would be like to be with Wendy Thomas. You know they’re doing all the celebrity comedians as Colonel Sanders? They should’ve done that with Wendy. And they should have let me play Wendy. I feel like I could have been a good Wendy. You know, I could have really dug deep into those commercials about the Baconator, but like into her relationship with her dad, ’cause it sounded a little tough. I can do, I can do great. I can do great. Check this out, checks this out. Welcome to Wendy’s, buy a Baconator and finally learn what it feels like to feel a father’s love. That’d be a good slogan right there. We’re gonna take this and we’re gonna pop it… Half cup! …in our little bowl right there. Dude that is a half cup. That’s a half cup, you know what, check it out. Hold on, hold on. I need to prove a point to Trevor. Thanks. And we’re gonna mix it with our Graham cracker crumbs here We’re gonna take a little bit of melted butter. It’s like a solidified cow juice. What they do is they take a whole cow, and they just throw it in a Jacqueline lean power juicer, and then out comes butter. All right, so now we’re just gonna mix this together. The butter and the sugar is gonna kind of hold together this crust. All right, so we take our spring form pan, and we’re gonna take all this crust here, and we’re just gonna load it in there. And then you’re going to use your greasy mitts soaked in frosty liquid to just pack this out. I accidentally snorted a fair amount of frosty. You think anything bad is gonna happen? We’re not going up the sides and you make a cheesecake, you can make it go up the sides, but I want a really nice, clean look when we make the sort of frosty custard. Just get it sort of coated around the outside, and then I’ll take it over to Wendy Thomas. And we’ll finally impress her enough to return my DM’s. All right, crust is done. So now we gotta make the filling. Let’s drink some more frosty. Alright, so now we have to make the frosty filling. ‘Cause this is cheesecake. We’re going to try and put as much frosty flavoring into this as possible. I don’t remember which one was my drinking frosty and which one was my cooking frosty? This one tastes like me. This is the drinking frosty. Alright, so we’re going to start by taking a whole large frosty, and we’re just gonna add that to a pot, and we’re going to get reducing. So you think about a cheesecake batter. It’s almost like a custard, right? Cheesecake. We had a whole podcast about this. Subscribe to the podcast! Where we decided the cheesecake, as it is in this form is definitely a pie, because there’s a crust. So essentially, we’re making a custard pie right here. So we’re gonna get this frosty reducing. That’s gonna take about 20 minutes, and then meanwhile, I’m going to take 20 minutes to unwrap the cream cheese. I don’t, I, I bite my nails. I actually don’t bite my nails. I pick my nails, and then I just flick them in my car. And then after about three months you just get a kind of like, boneyard of nails flicked in your car. It’s really gross. Alright, so the cream cheese has been at room temperature. We’re gonna plop that in there. Maybe you can just kind of squeeze it. Yeah, there we go. Oh, much easier, much easier. It’s like a cream cheese Go-Gurt. You knew it was coming. Oh, no! You never take cream cheese off the spoon? Y’all need to learn how to live. Y’all to learn how to open up and have a little fun and eat some cream cheese Go-Gurt. Alright, now we’re gonna add our other cheese. I’m putting a little mascarpone in there. I love mascarpone in cheesecakes, or as people say marscapone. It’s a little bit sweeter than creams using it. You’re gonna get a little less tang in that. And then I’m going to take, what should I cream this together with the sugar? Does that, do people do that? I learned recently that baking has actual rules and sometimes when you follow them, it works out better. So I’ma try that. I’m gonna try it. This is a new Josh. This isn’t Josh slurps Frosty’s noisily. This not the Josh who Gurt’s the gobs of cream cheese into his mouth. No, no, no, this is technique based, Josh. When you cream dairy, which is sugar in a baking recipe, you’re adding stability by putting little micro air bubbles into there. And I’m gonna start cracking some eggs in there. Oh, here’s some vanilla. Gonna add a little bit of vanilla liquid in there. I want to try the frosty soup. I, hold on conspiracy theory alert, conspiracy theory alert sound the alarm. Frosties are just frozen Seven 11 dispenser, hot chocolates. You know you go to Seven 11, you press a little dispenser, gives you the hot chocolate? That’s this. They take that liquid. They ship it to Wendy’s. They put it in a little freezy machine, and then bingo, bango, Jeff Bezos goes to space. Okay, so we got the frosty reduced. If you see it’s nice and thick, it’s like really coating the spoon. God that looks luscious and delicious. What I’m gonna do. I’m gonna take a little bit of melted milk chocolate in there, because I want the extra structure from the chocolate. I, I really do love Frosties. I think they’re probably the best fast food, frozen dessert, maybe behind McDonald’s original vanilla cone, that stuff slaps. However, Frosties in their relationship to chocolate are like LaCroix in their relationship to fruit. It’s like someone yelled the idea of chocolate from another room, and you’re drinking it, and you’re like, do I smell a little whiff of an intonation of chocolate? So I’m adding a little bit more chocolate that we’re going to get somewhere. Just going to finger that right in there. There we go. Mix this around, and we’re going to add the frosty mixture to the cream cheese. Alright, so we’re gonna give this a little, one little mix up, do it on low, so it doesn’t splash you, and then turn right on high, because the thought of machines going slow makes you anxious. Alright, so alright now we’ve got the sugar. We’ve got the frosty. We’ve got the chocolate. We got the vanilla base. We’ve got the Mascapone. We got the cream cheese. We need to start adding our eggs. So I’m gonna add them in one at a time. That seems like a thing you always do in a baking recipe. You add them one at a time. Yeah, I don’t like it. I like to just make a sort of like, scrambled egg omelet in there. We have our frosty filling right here. All we gots to do is we got to get that into the crust. We’re going to bake it off in a water bath. I’ll show you how to do that next time. Thanks so much for stopping by the Mythical Kitchen. We’re gonna, we should start doing two-part episodes. See what we’re going to do is, we’re going to put out three videos. There’s gonna to be a red video, a yellow video, and a green video. And you’re gonna watch the green video first. And then you can click into either the red video or the yellow video. And, what? Sound guy Chris said if I kept slurping the frosty near the microphone, he was gonna physically throw up into all of his expensive sound equipment. So he made me use a straw. Better, Chris? That’s great. Thanks, man. All right, sounds good. Well, we have here, we got a big old tub. You can use any sort of casserole dish, as long as it’ll fit your spring form pan, we have filled it a couple inches up with boiling water. You’re going to cook the cheesecake in that. The whole goal of a cheesecake is to get it to not crack. Even though it’ll still taste just fine if yours cracks, like don’t, don’t worry about it. Make sure the spring form pan is going to, can be completely watertight like a porpoises b-hole. So we got to do what our porpoises do to not get water in the b-hole. They wrap themselves in foil. Don’t even get me started on manatees. Just gonna take this and just get it tightly around there. We’re gonna take all this frosty cheesecake mixture, and we’re just gonna dump that right in there. Alright, Oh, that’s nice. I’m going to take this, and this is what I like to do, I like to go. It did nothing. I think this squeezes the air bubbles out. Trevor, is that true? What happened to you saying yes, sir to everything? Sorry. Ask me again. Trevor is bashing a cheesecake…? Yes, sir! There we go, that’s my Trevor. So I’m gonna take this. I’m just gonna pop it into this Bain Marie. Ow, water’s hot. Well, I’m still gonna kind of wash my hands in it. Fantastic. I have a couple of drops in the cheesecake. That’s good, ’cause you just want to steam from the top. Isn’t that right, Trevor? Yes, sir! There we go. All right, so we’re gonna pop this in the oven at 350 degrees for like what? 45 minutes? 70 minutes! Holy So we’re gonna go head and pop this in the 45 minute oven for about 70 degrees. We can go ahead and pop this in the oven for 75 minutes of three. We’re gonna go ahead and pop this in the oven at 350 degrees for about 75 minutes. Woo! One take wonder! That’s how we do it in the Mythical Kitchen. I’ma level with ya. I thought that if you just reduced the vanilla frosty, and then popped it in here and whipped it up, it would turn into whipped cream, because the only ingredients in a frosty, it is water, it is powdered milk, it is a sunflower thickening agent, and then they have nine other thickening agents in there, including, but not limited to carrageenan. I that you could just whip air into that, ’cause it was enough chemicals in it to turn into whipped cream. It’s not. However, I still really want to make a vanilla frosty whipped cream, because I love the vanilla frosty. I’m just going to add heavy whipping cream to this. And then we’re going to fold in this reduced vanilla frosty, which if you doubted the amount of thickener that I told you was in that, this is pudding now. I remember when the vanilla frosty came out. I was super stoked because I prefer vanilla to chocolate, generally. And that was before 50 shades came out and like gave vanilla a whole new meaning that suddenly everyone knew. So when I was like, I’m a vanilla guy, people would be like, Ugh, boring. But anyways, point is, it’s really delicious and, I’m gonna put it into a whipped cream. This is a whipped cream. So let me get this out. And then I’m gonna gently fold in our reduced frosty. Stupid idiot, give me the cream! That’s good stuff. So we’re gonna take this vanilla frosty, just gonna fold it into our cream. I whipped the cream a little more heavily on that than I normally might, because it’s going to thin out a little bit. Great way to fold, you just go from the outside in. Trevor, look at this deftness, Trevor. Vanilla frosty whipped cream is done-zo. That’s great. Let’s give it a try. Yeah, tastes like whipped cream, but there’s a whole vanilla frosty in it. So we have that cheesecake in the oven. I’m going to go ahead and take that out, get it cooled down to a nice chill temperature. And then I’m gonna pipe on this whipped cream. And then we got a couple other little surprises for you. Sorry, I thought that was going to go into the bowl. I creamed. Don’t worry. I can just. I’ll clean it up. This is just kombucha now. I drank all my frosty, and now I need kombucha to calm my tummy down. Cheesecake is out of the oven. This is looking perfect. There’s no crackage on it. It’s gonna be a nice smooth custard. Now we have to put it on our little adornments. So what I’m going to do, I’m going to do a little crumb crust. We got a bunch of chopped up Wendy’s French fries. So what I’m going to do is a, it’s a pastry technique, Trevor, isn’t that right? Called mashing. Yes, sir! So what you’re gonna do is you’re going to take this, and then you’re gonna mash and spread. And then you’re gonna take the crumbs, and you’re gonna swipe them up, and you’re gonna mash and spread. And then now we’re gonna take a whipped cream. We’ve got whipped cream in a piping bag. I’m gonna do a nice little delicate dollops. When you think of Josh cooking, you should think of delicate. Then you just do a little. You don’t have to make the fart sound when you do it, but it makes it more fun if you do. Hey! Whoa! That looks pretty good. Look at that! And now what we’ve done, we have laser cutout of Wendy’s logo. And we’re gonna try and just put that on there. Ah, crap. Hold on. No, no, I gotta, I just finger it in a little bit. Maybe I shoulda, awe, I should have done this before the whipped cream. We’ll get there. So we’re gonna dump some cocoa in there, and then we’re gonna try and use this to, awe crud, man. All right, hold on. Yeah, yeah, there we go. Oh, crud. Now I’m gonna try and not get it on the whipped cream. Oh, I got it. Awe, crud. We’re getting it. Don’t, don’t laugh at me. Don’t laugh at me! I think it’s good, right? And voila, there’s our Wendy’s French fry frosty cheesecake. Everybody clap for the spectacle that is cooking with your bare hands. Everybody, we all combined to make this. All of our souls are in this cheesecake. Hey, cap. That’s pretty cool, man. Alright, you don’t go home now. I’ll see you. That’s it. We cooked the thing that we said we’d do. We, we, we followed through on our promises. Get outta here, get out of here, scamp. Take a load off. Trevor, how’s my goblin stance. What the heck are you doing? I was Goblin. This was, ah! God dang it. What are you talking about? Just stay there. I got to eat this first. Then you can come in. Alright, so hey. We made the Wendy’s frosty and French fry cheesecake. This looks really incredible. I’m gonna destroy all our decoration work by just slicing into it. That is a satisfying feeling, slice of a cheesecake. Look at that. Wow! Marvel the beauty and grace. This does like really freaking tasty. This French fry crust looks absolutely incredible. Ooh, there is a nice little crunch to it. Ooh, this is a silky smooth cheesecake. That’s unreal. And what’s, what’s unreal about it isn’t just the fact that it’s like a really good chocolate cheesecake. When you taste the French fry in the frosty, honestly, this is so much better than the one that we made for Jim. And back in the day, the addition to the Graham cracker crumbs, cutting the French fries, you still get that French fry flavor of that little grease, especially if you take some from the back, but giving the crust an actual structure of the Graham crackers. This is unbelievable. I mean this is one of the best cheesecakes I’ve ever had and. Trevor! Come here and try it, buddy. Yay! Especially the fact that Trevor pretty much developed this entire recipe. This is stupid good, man. Yeah. Do you want to give me something to eat it with? Or like? you forgot the yeah, the whole thing. You choking on cocoa butter? It’s funny, ’cause I’m actually not a huge cheesecake fan, but when I made this, and then I ate it, and I was like, okay, this is actually like really good. Like can you get, but like feed it to me. Oh yeah, yeah. I’ll go. I’ll go. I’ll go. I’ll go. Like oh, I didn’t cut a slice. I should’ve cut a slice. What am I doing? Oh, this is gonna be a good bite buddy. Honestly, you’ve improved my cheese, my cheesecake technique, because before this, my cheesecake technique was not that good. Right? How good is that? That is so smooth. Unbelievable. The crust is so perfectly crunchy. But then you get the little bit of French fry oil in it. Mhm. French fry. Wow! That might be my favorite cheesecake ever. Like genuinely, I don’t really like cheesecake, but I love this. This, this is like a marvel, dude. This is incredible. Yeah. Dang, Trevor. Thank you so much, man. Thank you for inspiring. Always, and thank you always for inspiring me to do, ’cause without you, there wouldn’t be no us, and there’s no us in team. Thanks for watching, stop by the Mythical Kitchen. We got new episodes for you every week. Woo, that’s good! We have new episodes of our podcast, “The Hot Dog is a Sandwich”, every Wednesday, wherever you get your podcasts. Hit us up on Instagram. It’s a new social media app, social media wave of the future at Mythical Kitchen, pictures of your mythical dishes under hashtag dreams become food. See you all next time. Stop. I’m shy, babe. Stop. Oh, babe. You’re so stupid. Babe stop. Come on, babe. No, you didn’t just show my butt. You didn’t just show my butt. Babe! Get as messy as you want in your own kitchen when you have the Mythical Kitchen towel. Available now at mythical.com.