I'm obsessed with your channel! You're such an inspiration to everyone out there who are looking to switch their careers to become bakers. Keep it up 👍
Thank you so much for these informative videos! I appreciate everything you do! I just recently discovered your channel and I’m a beginner at baking so having you explain the differences between different types of baked goods is wonderful!
Every time i'm trying your recipes it's a succes!Thank you for sharing all the informations and tips and tricks to get right every recipe!You're doing such a good job Chef!
Thanks a lot Chef Hambit, I took up a challenge to bake cheesecake and I was stressed for two days. Most of the recipes were for bigger Cheesecake, information overload. Then I prayed and somehow landed on your video and I followed your recipe and Cheesecake turned out to be absolutely delicious, you are amazing. Thanks a lot.
Hi Sir , Such a great video tutorial!!!! I Enjoyed , practiced followed your small amount of ingredients !! It turned out so delicious!! Many thanks from USA 🇺🇸
Thanks so much, this is the best cheesecake recipe, loves it, my daughter gave me big thump up after she eat this cheesecake!! Thanks again, ( cheesecake is her favorite so she is very picky about it!!!❤️🤣)
Thank you for this recipe, I was baking for the first time with it and the cake came out great :D my family and friends loved it (and now I'm doing it 3rd time as I write this). I was able to succeed thanks to professional, yet simple and understandable instructions. I would love to see your version of the opera cake. Thank you again!
Thank you again for this recipe. It's so helpful. I made my first cheesecake. Even though I had to downscale the ingredients, but it turned out perfect. My daughter loves it. She said" Mummy, you made better NY cheesecake than Oliver Brown. Could you please make more and more..." And also with cutting tip, I did it so well. My friend said it looked so professional 😁
Thank you a lot I love your way of explaining and creating content, so far the best ! I started to look your channel because latte vanilla, but you have so good stuff
I didn't realise there were different types of cheesecake but it makes alot of sense! Thank you for the very informative run down!💛 Can't wait to try making this 😄
I made this, turn out very well. The only thing I adjusted is the quantity. Standard block of cream cheese is 250g, so I used a 5" ring + wrapped the bottom instead of 6" pan and reduced all quantity. I heated up jam (so it's watery) and mixed with blueberries.
i enjoy watching your videos. Lovely reipes and easy to follow. Most of all really appreciate your sharing of the techniques. Thank you very much and looking forward to more videos from you, Chef Hanbit Cho !!
I've tried this recipe and it's so amazing, I love the way you show exactly how to do this recipe step by step, the tips and also you explained everything of the ingredients in this cake. Can you make a recipe of the Japanese cotton cheesecake? I've failed many times and tried many recipes but I don't know the reason what i've been wrong to do that cake. I want to see more videos from your channel and your books. Love from Vietnam
Your cheese cake taste great. I am making 2nd round, just realised that baking temp is different between video and the note - 160C vs 170C, with same baking time 40-50C. Can advise on this as I will continue keep baking this cake. I’m using 170C x 43-45 min for first round, now 2nd rounds....many thanks for this great recipe 😋😋
oh thanks for pointing out - there's no rule for this and I always give a range of 10C becuz all ovens are different. Feel free to play around with the oven time/temp within a range. If yours turned out great then stick to it - no need to follow my time/temp.
I’ve tried this recipe came amazingly perfect silky smooth texture without crack this recipe is 101 fool proof ❤️ thank you for detailed recipe lots of love from India..
The best explanation on different ingredients ever. One thing I notice that the recipe doesn't use lemon compared to other NY Cheesecake. Any reason behind it?
Hi chef ! Thank you for the detailed video with the description. I love your recipe 😍 and would love to make it but the size of the pan I have is larger. I have a 9 inch pan. By what factor/multiple should I increase the ingredients ?
Absolutely love your channel and the knowledge you’re providing! Thanks a lot chef Hanbit! Anyway, can I ask a question? I’ve tried to replicate this recipe and it turns out awesome, but I just would like to ask how to get an even browning at the top? Mine was spotty with burnt spots here and there.
Thanks for the recipe. I have baked it and it turned out and taste really good. Will you be baking lemon cheesecake soon? Would love to try it out too.
Hi chef, thank you for your New York cheesecake recipe, my grand daughters like them so much. Chef, may I ask if I use the same recipe, can I make them into cups of Cup Cheesecakes? and if yes how long should I bake them? Thank you once again.
Thanks for sharing Cake flour and corn startch make grany texture in the cheese cake that i never like ,any other stablizer that make the cheese cake creamy texture
Thanks Chef for this amazing recipe, it saves a lot of time too comparing to other recipes. Well done! Want to ask, Chef, if I were to scale down to 4 inches, how should I adjust the temperature and time?
Good program chef, will appreciate if you could give d measurements also in measuring cups n spoons, most of us don’t have weighing scales, your reply will be greatly appreciated.
Amazing cheesecake! Thanks a lot for sharing your recipe! Can you tell me if the water you pour in the bake tray is hot, cold or at room temperature? Thanks a lot in advance!
Thanks chef! I knew you would have an amazing recipe for baked cheesecake. My daughter has been asking me to try it at home. Chef, is there any leeway in this recipe to add a little melted white chocolate to the cheesecake batter or would that completely alter the texture? Thanks.
Wow! I love your videos so much!! Your instructions are super detailed and helpful :) What’s a good alternative for sour cream? Thank you for all your help
Hi chef, thank you for the recipes. Its so delicious! I alter it a lil bit by adding lil amount of sea salt and switch the cookies to biscoff cookies. I have some problem regarding the biscuit base. It always ends up the butter split and become soggy, as if the amount of butter too much. I try to reduce it the butter and add more biscoff but still happens. Could it be because in compare to regular cookies (especially digestive one), biscoff too thin? thank you so much :)
hmm, i've always used digestives and never used anything else before so not sure really. it does becomes soggy even with digestives cuz the cheesecake batter will seep through and there's nothing you can do about it. But regarding the butter splitting...not sure!
This is the first cheesecake recipe I've seen without adding vanilla extract or lemon juice/zest. May I ask why since everyone else insists it is needed. Thank you
This is the best cheesecake recipe I tried. In order to double the recipe what would be the best size springform pan to use ….. sorry a silly question to ask
@@HanbitCho Hey Chef, Thanks for answering. I was wondering if cake can be bake without water bath on 90-100 Degree for 90 mints or so. would that be fine? how do we know when the cake is ready? lastly, I know you answered the above Qs but if its okay to replace heavy cream with whipping cream 35% fat content?
Thank you for the great videos! I baked quite a lot NY cheesecakes before, either water bath or without. When I do water bath method, no matter how well( double wrapped with foil) I wrapped the tin, most of the time the water can still zip into the batter. Foil tends to easily get damage and create mall holes. Nobody like soggy cheesecake haha. Do you have any cool ideas to prevent this happen? I usually bake with bigger tin like 10 inch. If not using loose bottom tin, just line with baking paper, will it be a problem of unmolding it? I have never tried with a non loose bottom tin with bake cheesecakes before. Any help would be appreciated. Thank you so much. Carrie
have purchased disposable aluminum plates and placed them in addition to the aluminum casing. I put the plate after wrapping the aluminum foil well, which prevents water leakage.
I just made this yesterday. I followed your instruction down to the T, except that my cake pan was an inch wider. It turned out really well, it tasted really good. I hate that I had to wait for it to chill overnight in the fridge. Just one question, the top surface of my cake was lighter than yours in the video. Should I add more baking time and change to the top heat only to make it slightly darker?
Hello Chef, I wanna ask some questions.. first, can we change cake flour to cornstarch to make this? then if I want to make this in square shape, what size baking pan can I use for this recipe? Thank you in advance :)
Hi there Hanbit What if i have a steam-convectional oven ? should i still use water-bath ? if not , what percent of humidity do i need ? (Unox bakerlux)
Hi Chef! I'm planning to make this with my air fryer but it has a fixed temp of 200° C. 😅 Can I still achieve new york cheesecake consistency, or would i end up having basque cheesecake?
How do you correctly do the alluminum foil around the tart? currently I have a problem because we only have rings instead of pans for the size of the cheesecake and somehow water always filters in and I don't know what's the problem
Hi Mr hanbit , I just put in the new yoke cheesecake in the oven. May I know should I take out the oven once is finished baking? Or leave it in the oven for awhile( approximately 5mins?) Before taking out? Thank you.
@@HanbitCho thank you for your reply. After 50 minutes, my cheesecake still doesn't looks brown on the surface. So I baked it for another 50 minutes at 150 degrees. Just have to cross my fingers when I take it out later😅😅
![Noob To Max With DRAGON REWORK In Blox Fruits [FULL MOVIE]](http://i.ytimg.com/vi/LnBMOinoOvA/mqdefault.jpg)
These videos are the best pastry tutorials on RUclips!
thank you!
Completely agree with you!
Yes very underwatched channel
I'm obsessed with your channel!
You're such an inspiration to everyone out there who are looking to switch their careers to become bakers. Keep it up 👍
Thank you so much!!
@@HanbitCho 😊
Thank you so much for these informative videos! I appreciate everything you do! I just recently discovered your channel and I’m a beginner at baking so having you explain the differences between different types of baked goods is wonderful!
You are so welcome!
Honestly you are the best chef I've seen, I learned alot from you that helped me with my business... thank you chef
Wow, thank you
Every time i'm trying your recipes it's a succes!Thank you for sharing all the informations and tips and tricks to get right every recipe!You're doing such a good job Chef!
Glad you like them!
Thanks a lot Chef Hambit, I took up a challenge to bake cheesecake and I was stressed for two days. Most of the recipes were for bigger Cheesecake, information overload. Then I prayed and somehow landed on your video and I followed your recipe and Cheesecake turned out to be absolutely delicious, you are amazing. Thanks a lot.
Great to hear! Glad I could help.
Hi Sir ,
Such a great video tutorial!!!!
I Enjoyed , practiced followed your small amount of ingredients !!
It turned out so delicious!!
Many thanks from USA 🇺🇸
nice!
Thanks so much, this is the best cheesecake recipe, loves it, my daughter gave me big thump up after she eat this cheesecake!! Thanks again, ( cheesecake is her favorite so she is very picky about it!!!❤️🤣)
Glad you liked it!!
Thank you for this recipe, I was baking for the first time with it and the cake came out great :D my family and friends loved it (and now I'm doing it 3rd time as I write this). I was able to succeed thanks to professional, yet simple and understandable instructions. I would love to see your version of the opera cake. Thank you again!
My pleasure 😊
Thank you again for this recipe. It's so helpful. I made my first cheesecake. Even though I had to downscale the ingredients, but it turned out perfect. My daughter loves it. She said" Mummy, you made better NY cheesecake than Oliver Brown. Could you please make more and more..." And also with cutting tip, I did it so well. My friend said it looked so professional 😁
Sounds great!
Mmmmm this is one of my favourite cakes, shame you can't send me some. My mouth is watering watching the fruit being put on top, so indulgent.
haha right
Thank you for this. It's very hard to find a small cheesecake recipe, so you have to do all the conversions by yourself
yeah
Hi Chef, I made this and gave it as a present, my friend loved it! Thank you!
Wonderful!
Thank you a lot I love your way of explaining and creating content, so far the best ! I started to look your channel because latte vanilla, but you have so good stuff
Happy to hear that!
I tried this amazing recipe. My result is unbelievable.
Great 👍
I didn't realise there were different types of cheesecake but it makes alot of sense! Thank you for the very informative run down!💛 Can't wait to try making this 😄
Glad it was helpful!
I made this, turn out very well. The only thing I adjusted is the quantity. Standard block of cream cheese is 250g, so I used a 5" ring + wrapped the bottom instead of 6" pan and reduced all quantity. I heated up jam (so it's watery) and mixed with blueberries.
good!
I Loved the knife tip! Thanks!
cool
Please Hanbit 🙏
Give us the weights and measures, pan sizes and
Oven temps and times
For all your tutorials 🙏💕❣️
i enjoy watching your videos. Lovely reipes and easy to follow.
Most of all really appreciate your sharing of the techniques. Thank you very much and looking forward to more videos from you, Chef Hanbit Cho !!
My pleasure 😊
Such a perfection. Thank you so much mr. Hanbit Cho for your recipes.😊
thanks!
Thank you very much for reposting the video. Going to make it today
Hope you enjoy
I've tried this recipe and it's so amazing, I love the way you show exactly how to do this recipe step by step, the tips and also you explained everything of the ingredients in this cake. Can you make a recipe of the Japanese cotton cheesecake? I've failed many times and tried many recipes but I don't know the reason what i've been wrong to do that cake. I want to see more videos from your channel and your books. Love from Vietnam
thanks.
Your cheese cake taste great. I am making 2nd round, just realised that baking temp is different between video and the note - 160C vs 170C, with same baking time 40-50C. Can advise on this as I will continue keep baking this cake. I’m using 170C x 43-45 min for first round, now 2nd rounds....many thanks for this great recipe 😋😋
oh thanks for pointing out - there's no rule for this and I always give a range of 10C becuz all ovens are different. Feel free to play around with the oven time/temp within a range. If yours turned out great then stick to it - no need to follow my time/temp.
I love this man!! Love his video.
thanks!
I Love the measurements are in grams. Thanks Chef!!!
Glad you like them!
I 'll try to bake both of NY cheesecake and basque cheesecake next time from your advice and thank you for all your tips.
Hope you enjoy
@@HanbitCho You ' so nice that you answer to everyone' s questions 😍😍thanks for your kindness
I’ve tried this recipe came amazingly perfect silky smooth texture without crack this recipe is 101 fool proof ❤️ thank you for detailed recipe lots of love from India..
My pleasure 😊
I'll try to make this for Christmas, thank you for the video!
cool.
Excellent. I know a lot more about cheesecake than before.
Glad it was helpful!
Chef Cho is the best
thanks!
It's been in the oven for 10 minutes now, it's starting to smell nice.
nice
Magnifique ça fait envie vous êtes un sacré chef 🇨🇭👨🍳
merci!
Hi Hanbit great work with you easy to follow video, when you going to show the soufflé cheese cake recipe.
Thank you
Angelo
ok!
@@HanbitCho Thank you!
Learn so much from your video, thank you so muchhh😁😁😁😁
My pleasure 😊
😍😍...i should do this🥰..thank you for all the yummy recipe..
My pleasure 😊
Great video now I diffidently understand how to make NY cheese cake
Glad it was helpful!
New subscriber...thank you for sharing your craft. I learned alot from this video.
Awesome! Thank you!
Will definitely fly to korea just to visit sugar lane and try your creations! 😍
thank you so much!
The recipe look so promising. Korean dessert is the best.
So good!
@@HanbitCho thank you for the recipe. Im already subscribed and continue the great work.
The best explanation on different ingredients ever. One thing I notice that the recipe doesn't use lemon compared to other NY Cheesecake. Any reason behind it?
yeah! cuz I use sour cream!
Thank you Cho , this is the best recipe 👍👍👍
thanks a lot!
Now i know the difference! Chef Hanbit is 👌👌👌
thanks!
Hi chef ! Thank you for the detailed video with the description. I love your recipe 😍 and would love to make it but the size of the pan I have is larger. I have a 9 inch pan. By what factor/multiple should I increase the ingredients ?
hmm 8 inch is usually 1.8 times 6inch. so a bit more than that!
@@HanbitCho Thank you, chef !!!
Made it. Came out perfect ❤🎉
nice!
Absolutely love your channel and the knowledge you’re providing! Thanks a lot chef Hanbit!
Anyway, can I ask a question? I’ve tried to replicate this recipe and it turns out awesome, but I just would like to ask how to get an even browning at the top? Mine was spotty with burnt spots here and there.
hello!
Thank you Chef for this video! I love your tutorials. Can you make a tutorial video of dacquouise? :) Thank you!
Great suggestion!
Yess please do provide us an eggless vanilla veg cake please 🙏
Sure 😊
I would appreciate if you would also have in cups n tablespoon conversion.
Thanks for your great recipes
take a look on google for conversions.
Thanks for the recipe. I have baked it and it turned out and taste really good. Will you be baking lemon cheesecake soon? Would love to try it out too.
Sounds great!
Hi chef, thank you for your New York cheesecake recipe, my grand daughters like them so much. Chef, may I ask if I use the same recipe, can I make them into cups of Cup Cheesecakes? and if yes how long should I bake them? Thank you once again.
thanks!
Thanks for sharing
Cake flour and corn startch make grany texture in the cheese cake that i never like ,any other stablizer that make the cheese cake creamy texture
right
Hello chef Hanbit 🧑🏻🍳 will you be making anymore cheese cake recipes? Looking forward to them!
yep i will do!!
Pretty!
thanks!
Thanks Chef for this amazing recipe, it saves a lot of time too comparing to other recipes. Well done!
Want to ask, Chef, if I were to scale down to 4 inches, how should I adjust the temperature and time?
hmm i used 6 inches (15cm) so ...i think i would keep the temp the same but shorten the time. not sure by how much...i need to test it myself.
Good program chef, will appreciate if you could give d measurements also in measuring cups n spoons, most of us don’t have weighing scales, your reply will be greatly appreciated.
yeah you need a digital scale.
Now we're talking, this is my favourite cheesecake 😋
It's so good!
Tip: turn off your oven fan to avoid burning the outer later of your baked goodies. Only use the convection function when roasting.
right.
Thanks for sharing this perfect recipe, can I use a baked chocolate cake layer instead of cookie crust?
yeah guess so!
It became a much moist and rich cheese cake 🍰 🧀🤠
thanks!
Thanks for your viedos .They are perfect . A Question is your oven convication .because we have to adiust to our oven .pls let me know .thanks
yeah i use convection oven!
Thanks for reply 😊
Can you please do a video on Eclairs, and how to glacaje cakes 🎂
yep!
Hey Hanbit, great content as usual! Which cream cheese brand do you prefer? Their fat, salt and water content varies so much.
oh I usually use Kiri.
@@HanbitCho Thanks a lot!
Amazing cheesecake! Thanks a lot for sharing your recipe! Can you tell me if the water you pour in the bake tray is hot, cold or at room temperature? Thanks a lot in advance!
i use hot water.
@@HanbitCho I really thank you so much!
Thank you so much for this tutorial video! Can I use the steam function of Unox instead of water bath? Thanks again for this lovely video!
hmm i probably wouldn't use the steam function - i actually never tried it. it's meant to be used when making bread.
Thank you for sharing! I’m now baking my first ever heavy cheese cake. Looking forward to it. Thanks again!
Thank you for the recipe
Can I make it in mini silicone mold?
Yes you can!
Thanks chef! I knew you would have an amazing recipe for baked cheesecake. My daughter has been asking me to try it at home. Chef, is there any leeway in this recipe to add a little melted white chocolate to the cheesecake batter or would that completely alter the texture? Thanks.
great! I personally haven't seen a recipe with white chocolate for cheesecake...so not sure!
Should we bake with both the rods on? For ny cheesecake n wat about Basque burnt cheesecake
yeah I would turn both the top and bottom on.
Rooting for you Hanbit!
Thank you!
Thank you so much for sharing the recipe. Just wondering if we need to bring cream cheese to room temperature beforehand? Thanks 🙏
Yes you do
Wow! I love your videos so much!! Your instructions are super detailed and helpful :) What’s a good alternative for sour cream? Thank you for all your help
hmm not sure...
Hi chef, for the egss do i use egg yolk only or all of the eggs? Thanks chef! Keep fighting i always wait for your new recipe! ❤
oh if it says eggs then i'm referring to whole eggs!
Wonderful👍
Many thanks
Hi chef, thank you for the recipes. Its so delicious! I alter it a lil bit by adding lil amount of sea salt and switch the cookies to biscoff cookies. I have some problem regarding the biscuit base. It always ends up the butter split and become soggy, as if the amount of butter too much. I try to reduce it the butter and add more biscoff but still happens. Could it be because in compare to regular cookies (especially digestive one), biscoff too thin? thank you so much :)
hmm, i've always used digestives and never used anything else before so not sure really. it does becomes soggy even with digestives cuz the cheesecake batter will seep through and there's nothing you can do about it. But regarding the butter splitting...not sure!
Because biscof is already a butter biscuit so reduce only the amount of butter
This is the first cheesecake recipe I've seen without adding vanilla extract or lemon juice/zest. May I ask why since everyone else insists it is needed. Thank you
No particular reason.
Probably because there's sour cream already for acidity as sub to lemon
This is the best cheesecake recipe I tried. In order to double the recipe what would be the best size springform pan to use ….. sorry a silly question to ask
oh take a look at my video on scaling recipes!
@@HanbitCho thank you, I will
Hi Hanbit, thanks for this recipe! I was wondering if this is a fan assisted recipe??
Yes, it is!
Hey chef great job 👍 kindly give us the measurements
yeah in the description
Thank you so much for the recipe, can I change the sour cream and heavy cream with whipping cream? Thank you
that'll taste different. not sure.
@@HanbitCho Hey Chef, Thanks for answering. I was wondering if cake can be bake without water bath on 90-100 Degree for 90 mints or so. would that be fine? how do we know when the cake is ready? lastly, I know you answered the above Qs but if its okay to replace heavy cream with whipping cream 35% fat content?
Hi, if I want to bake the cake on 26cm form, how many time should I multiply the ingredients? Thank you very much 🥰
Take a look at my video on recipe scaling
Hello chef..ur recipe is awesome..what can i replaced instead of sour cream and do i use the same quantity? Thank you loads.
hmm not sure...
Have you tried not pre-baking your crust? It stays softer and a little crumbly--a texture I've come to prefer.
oh thats completely personal preference! some people don't pre bake the crust!
Thank you for the great videos!
I baked quite a lot NY cheesecakes before, either water bath or without. When I do water bath method, no matter how well( double wrapped with foil) I wrapped the tin, most of the time the water can still zip into the batter. Foil tends to easily get damage and create mall holes. Nobody like soggy cheesecake haha.
Do you have any cool ideas to prevent this happen? I usually bake with bigger tin like 10 inch.
If not using loose bottom tin, just line with baking paper, will it be a problem of unmolding it? I have never tried with a non loose bottom tin with bake cheesecakes before.
Any help would be appreciated.
Thank you so much.
Carrie
have purchased disposable aluminum plates and placed them in addition to the aluminum casing. I put the plate after wrapping the aluminum foil well, which prevents water leakage.
I just made this yesterday. I followed your instruction down to the T, except that my cake pan was an inch wider. It turned out really well, it tasted really good. I hate that I had to wait for it to chill overnight in the fridge. Just one question, the top surface of my cake was lighter than yours in the video. Should I add more baking time and change to the top heat only to make it slightly darker?
yeah just bake it longer or apply top heat. up to you!
Hi chef,
Can I put fruit jelly layer on the top of New York cheese cake??
yep!
Hello Chef, I wanna ask some questions..
first, can we change cake flour to cornstarch to make this?
then if I want to make this in square shape, what size baking pan can I use for this recipe?
Thank you in advance :)
hmm i guess you can change it to cornstarch. you need to adjust the amount of the recipe depending on the size of the pan.
@@HanbitCho ah.. okay. Thank you chef 🙏🏻
Hi there Hanbit
What if i have a steam-convectional oven ?
should i still use water-bath ?
if not , what percent of humidity do i need ? (Unox bakerlux)
it'll still work.
I love 💕 it so yummy 😋 the mold is 6’? Thank you 😊
Yes, correct
@@HanbitCho thank you I can stop watching your videos they are perfect and beautiful 😍 thank you for teaching to us
I can’t stop 😊
hi chef, is it possible for me to substitute sour cream with greek yoghurt? and do i need to add lemon juice if i’m using greek yoghurt?
Yes you can!
Hanbit Cho do i need to add lemon juice if i’m using greek yoghurt?
@@josephineong5715 do we need to add lemon juice if we gonna use Greek yogurt instead of sour cream
So then can i use 1 cup yogurt to replace sour cream and another 1 cup yogurt to replace heavy cream so 2 cup all in all? Some recipes do use yogurt
hmm not sure.
If I don't want the sour taste from the sour cream, can I balance the flavour by adding honey or more sugar?
hmm hmm
Hi Chef! I'm planning to make this with my air fryer but it has a fixed temp of 200° C. 😅 Can I still achieve new york cheesecake consistency, or would i end up having basque cheesecake?
hmm no idea. never used an air fryer.
How do you correctly do the alluminum foil around the tart? currently I have a problem because we only have rings instead of pans for the size of the cheesecake and somehow water always filters in and I don't know what's the problem
hmm yeah
Dear Hanbit i would like to give a try but in Greece it's a little bit difficult to find sour cream ,can i substitute with Greek yogurt?
oh..I think it'll be ok!
@@HanbitCho thank you
I have a question. The ingredients only use egg yolks. Or include egg whites and egg yolks as well. 😊
yep
Hi chef 😉 I enjoy watching your video..me i know whats exactly the ingredients oh how many grams,
In the description
Hello Chef, Can I replace sour cream for lemon juice? By the way, I really appreciate your videos. Have a nice day Chef.
hmm dunno. maybe yeah.
Hello! I want to ask, what is the size pf your baking pan for this recipe? And also for the queen of all carrot cakes? Thanks in advance. ☺️
it's 15cm.
Thank you for the reply. ☺️
Chef in England we don't have cake flour.
how to make cake flour please?
take a look on google! you can make it.
Hi Mr hanbit , I just put in the new yoke cheesecake in the oven. May I know should I take out the oven once is finished baking? Or leave it in the oven for awhile( approximately 5mins?) Before taking out? Thank you.
you can take it out. should be fine.
@@HanbitCho thank you for your reply. After 50 minutes, my cheesecake still doesn't looks brown on the surface. So I baked it for another 50 minutes at 150 degrees. Just have to cross my fingers when I take it out later😅😅