Hi Chef Hanbit 😁, just wanna let you know that I've made this Burnt Cheesecake using your recipe and sell them for my recent weekend bake sale. I have made burnt cheesecakes sooooo many times using so many different recipes but none of them came out as I wanted (gooey center), and yours came out PERFECT! Thanks for the recipe and tips!...
Hi Chef Hanbit, this is my 5th bake using your Basque Burnt cheesecake recipe. All my previous bake was mostly overbake and could not achieved the goey center texture after overnight refrigeration. At last I manage to achieved that just like what you showed in the video. The text is super creamy and soft! I realised that is very important that when we remove the cake from the oven, the doneness of the cake have to look exactly like what you showed. Thank you for the recipe.
I’ve made this yesterday, my friends and families love it so so much. Can’t wait to try your other recipes. Thanks for sharing, I love how detail you are.
I made your NY cheesecake and this burnt cheesecake. NY one is 5stars, this one is hmm -5 stars (because of texture). I guess I like firmer cheesecake. Thanks. I had lots of fun making them.
I made this yesterday and everything was perfect. Im waiting for the chocolate and matcha version because this cake is very viral in indonesia right now 😁.
Your videos are so nice to watch and so much to learn. I've made this Basque Cheesecake many times before using recipe came with my Thermomix, they are good but they tend to be on the firm side. Followed yours this time and it was way better. BTW, doubling and crumpling the parchment paper is a really good trick. Thanks.
I made this. So so good. Yesterday, i made it at noon and ate it night. I ate it today, it tastes even better after overnight chill. Its not too sweet, silky smooth. Just perfect🤌🏼 love this recipe
chef hanbit is the only chef in yt that explains every little detail. other chefs will just tell you to do this, without any context or explanation. Ive notice that the cakes im doing following chef hanbits instruction gave me a higher chance of doing a succesful one in the first 2 tries. if i follow other chefs, it takes me 4 to 5 times before i get it right
Hello Chef! I found your cheesecake recipe yesterday. My family loved it so much! Thank you for the tips. I just subscribed and will try other recipes. They all look wonderful.
Thank you for the recipe. I've recently made it, really delicious and easy to make. I'm also surprised how much difference the overnight storage in the fridge makes! It's like two different cakes :D
I love your seamless technique, presentation, and helpful tips. I'll certainly try your recipe, and look forward to seeing more videos from you. Thank You & Congrats! :D
What ever you teach is exactly same level that I learn from professional cooking school in my country ( The Le Cordon Bleu dusit) ,Thailand:) great job ! Thank you very much 🙏🏻🙏🏻🙏🏻
i have tried this receipe 3 times. with different brand of cheese. the result is so different. overall i love this receipe and i love all your video tutorials. do make more video. tq. fighting!!!
Chef Cho, you are too perfect to be true 👍 . Generous and honest sharing, clear and concise explanation. And you know what? You have the most charming smile I have ever seen. Your wife is a very lucky lady. Stay safe and well.
Looks delicious, thank you for sharing and for your time. I would like to see your merengue cookies class or a english book with all those fantastic recipes. thanks again and have a wonderful day. 😍
Hi Chef, first of all, I love your channel! Secondly, thank you for this recipe and your tips and tricks really helped! I'm looking forward to trying all your recipes! Thank you! 😁
hi, chef hanbit, i'm green in baking, have questions on making this basque cheesecake, pls advise 😊 1) what is cake flour, is it = all purpose flour or other kind of flour? 2) can i use baking powder to replace corn starch? 3) can i use icing sugar or cane sugar?
Dear Hanbit I really love all yr videos is easy to understand and follow yr explanations were quick simple yet precise . Could you please make a video for mirror glaze cake… anyeong fwighting
Hi Chef! I'm a new subscriber and love how you respond to all the comments! Can you please share a recipe for Basque Cheesecake with additional flavouring (such as Nutella, strawberry or blueberry jam etc) in the middle? I could play around with your recipe to try it out myself but thought I'd ask anyway. Thanks in advance, Chef 🤭
Hi Chef, love your recipes. Can you please tell what was the glaze you used on top of this cake ? And can i use all purpose flour instead of the cake flour ?
Hello Chef Hanbit, thank you for your recipe. It is the best recipe I have ever tried. I would like to ask something about the recipe. 1. If I want to make mini version of the cake, say 2-3 inch, what should be the cooking time and temperature? 2. If I want to make other flavours like matcha, chocolate or earl grey, how should I change the recipe? Thank you so much.
yeah i wouldn't know the cooking time and temp - you need to play around with it. You do need to do some educated guesses. regarding other flavours, you need to test them out as well by adding bits of it. I need to try it out myself as well!
Hello! Any advice for basque cheesecake that does not burn evenly on the top? E.g. there is a black bubble crack in middle of the top but edges not fully burnt. Thank you!! Yours look amazing !
Hi, thanks for sharing this recipe, I'm wondering if I want to make the matcha version, shall i just substitute some plain flour with matcha powder? Thanks
Wonderful 👏🏼👏🏼 I am watching this a day AFTER I made my version by incorporating Mango pulp to make a Basque Mango Cheesecake.. and I learned now about mixing the flour with cream (great idea to avoid over mixing) and also about glazing it!! ( I know u just lovvvvvve to glaze all your stuff !! ) So will try that next time ☺️☺️ I would also like to use Corn flour next time instead of AP so it’s suitable for Gluten Free .. would you recommend the same amount as a replacement to regular flour? I use 1/4 cup approx 33gms of AP FLOUR for making a 9 inch version. Thank you so much! 😊😊
Hi chef, thank you so much for sharing the recipe. If I don't have a torch, what can I do to get rid of the air and bubble? And what is the size of your pan? Is it 15 x5 cm pan? I only have a 20 x 5cm pan at home, should I increase the ingredients instead and bake a bit longer? Thank you very much.
Thank you chef, for a detailed recipe..i just love the detailed information about cheesecakes in the beginning...it's very useful information for newbies like me... i wanted to try this recipe, please help me with glaze...how important it is?? as it's not available at my place
Hi Chef! Thanks for sharing! Just wanna ask, if I wanna add some mascarpone and rum into the basque, any suggestions on the ratio to cream cheese? Thanks !
Hi Chef Hanbit, love your videos. If I use ramekin (similar to those used for Creme Brulee), what is the temperature and how many minutes should I bake it? Thanks
Hello! I enjoyed the video. I want a softer texture, so can I mix mascarpone cheese with cream cheese? Is there a specific percentage that you would recommend if I can mix it
Hi Chef, just bake yesterday, wow amazing. I have question chef, is ok if i put lemon juice? Mabye for 1 tbsp. Thank you for always give amazing recipe.
Great program, will appreciate if you could give d measurements of ingredients in cups n spoons , most of us don’t have scales. Will appreciate ur early reply.. Thnk you.
Hello chef. I just made this with your recipe and it was very delicious. If i want to make the matcha version, how much matcha powder i should use in grams?
@@HanbitCho i hope you make it sooner chef ☺. Im gonna start my small bakeshop from my house. Im really depending on your recipes. Like monster cookies and cheesecakes 😁
I made this yesterday and this tastes amazing. I wanna make it again but i don't have many cream cheese left. That's why Can i reduce cream cheese to 250g? Will the texture change?
Hi chef.. I learnt from you a lot , your videos are amazing .. I just want to ask if I double the recipe for a bigger pan how much time could it take In the oven? Thank you
Hi Chef, just wanted to know if we can replace the eggs as I am allergic to eggs but I really want this goey silky texture of the burnt basque cheesecake. thank you for the recipe.
Hi Chef!! I’m planning to make basque cheesecake with your recipe for my mom’s birthday, but I would like to add black sesame paste. What amount would you suggest? And should I reduce the amount of cream cheese or heavy cream? Thanks !!!
probably the most detailed but yet easy to understand explanation on a cheesecake video! hope more ppl discover this gem of a channel!
Wow, thank you!
Hi Chef Hanbit 😁, just wanna let you know that I've made this Burnt Cheesecake using your recipe and sell them for my recent weekend bake sale. I have made burnt cheesecakes sooooo many times using so many different recipes but none of them came out as I wanted (gooey center), and yours came out PERFECT! Thanks for the recipe and tips!...
Great job! glad to hear!
Вы добавили крахмал или муку?
Hello, have you got ingredients volume?
Going to try this. Looks amazing ❤
love it when all ingredients are given in grams. Thank you very much for the recipe. My cheesecake is in the oven right now.
You are welcome 😊
Hi Chef Hanbit, this is my 5th bake using your Basque Burnt cheesecake recipe. All my previous bake was mostly overbake and could not achieved the goey center texture after overnight refrigeration. At last I manage to achieved that just like what you showed in the video. The text is super creamy and soft! I realised that is very important that when we remove the cake from the oven, the doneness of the cake have to look exactly like what you showed. Thank you for the recipe.
Sounds great!
D
Ts
Dd
What did you change eventually to get the gooey center? Temperature and time?
I’ve made this yesterday, my friends and families love it so so much. Can’t wait to try your other recipes. Thanks for sharing, I love how detail you are.
My pleasure 😊
Thanks!
Hi chef do you have online classes?
Welcome!
Yes, visit. www.hanbitcho.com
I made your NY cheesecake and this burnt cheesecake. NY one is 5stars, this one is hmm -5 stars (because of texture). I guess I like firmer cheesecake. Thanks. I had lots of fun making them.
Great job!
I made this yesterday and everything was perfect. Im waiting for the chocolate and matcha version because this cake is very viral in indonesia right now 😁.
Sounds great!
so delicious! Waiting for travel cake class chef!
Sure 😊
Your videos are so nice to watch and so much to learn. I've made this Basque Cheesecake many times before using recipe came with my Thermomix, they are good but they tend to be on the firm side. Followed yours this time and it was way better. BTW, doubling and crumpling the parchment paper is a really good trick. Thanks.
great!
Basque cheese cake is one of my favorite cakes.
It is really tasty.
So good!
That looks so decadent! I love most cheesecakes I've tried to date (except lemon ones) and clearly need basque cheesecake in my life!
Sounds great!
I made this. So so good. Yesterday, i made it at noon and ate it night. I ate it today, it tastes even better after overnight chill. Its not too sweet, silky smooth. Just perfect🤌🏼 love this recipe
Wonderful!
chef hanbit is the only chef in yt that explains every little detail. other chefs will just tell you to do this, without any context or explanation.
Ive notice that the cakes im doing following chef hanbits instruction gave me a higher chance of doing a succesful one in the first 2 tries. if i follow other chefs, it takes me 4 to 5 times before i get it right
nice!
Hello Chef! I found your cheesecake recipe yesterday. My family loved it so much! Thank you for the tips. I just subscribed and will try other recipes. They all look wonderful.
Awesome! Thank you!
I am working in the Best work of My life, and it's a lot thanks to youre recepies and videos, thank You, love from uruguay
You are so welcome!
Looks delish…thank you. I take it that you baked at 220 C using convection. Great videos, thank you for sharing
yep
Hi Chef, I made burnt cheesecake today. Your recipe is awesome!
Glad you liked it!!
Thank you for the recipe. I've recently made it, really delicious and easy to make.
I'm also surprised how much difference the overnight storage in the fridge makes! It's like two different cakes :D
My pleasure 😊
Thanks for sharing, your recipes are always so clear and turns out well. 🙏🏼
Thanks so much 😊
Thank you chef for sharing the recipe. Just made it yesterday. It’s so yummy and all my friends loved it and asked for the recipe 😋😋😋
Glad you liked it
I love your seamless technique, presentation, and helpful tips. I'll certainly try your recipe, and look forward to seeing more videos from you. Thank You & Congrats! :D
thanks!
What ever you teach is exactly same level that I learn from professional cooking school in my country ( The Le Cordon Bleu dusit) ,Thailand:) great job ! Thank you very much 🙏🏻🙏🏻🙏🏻
yeah cuz i've been to a couple of those pastry schools lol
i have tried this receipe 3 times. with different brand of cheese. the result is so different. overall i love this receipe and i love all your video tutorials. do make more video. tq. fighting!!!
My pleasure 😊
he is so cute and professional, I'd try this recipe soon, thanks
You are welcome 😊
Chef Cho, you are too perfect to be true 👍 . Generous and honest sharing, clear and concise explanation. And you know what? You have the most charming smile I have ever seen. Your wife is a very lucky lady. Stay safe and well.
Wow, thank you
you are a very good chef and a teacher. I hope to meet you someday. you inspire me to bake :)
Thank you! 😃
Looks delicious, thank you for sharing and for your time. I would like to see your merengue cookies class or a english book with all those fantastic recipes. thanks again and have a wonderful day. 😍
thanks!
The best tutorial teachin many technique for new bakers... thankyou chef i really want to joint your Online class too ... Regards from Jakarta👍🏽
Thanks and welcome
Silky and melt in your mouth! Definitely one of the best one!
Couldn't agree more!
Thank you! I made this today everybody loved it :) i am excited to try more of your recipes. Thank you so much
Glad you liked it!!
Your channel is my routine every morning with my coffee 🤍 I enjoy it even when I'm on diet... Thank you so much for Simple and adorable videos 🤍
You are so welcome!
you are a really great teacher! thank you! :)
You're very welcome!
Another batch of basque cheecake for bday tomorrow😋😋😋😋 my 4th time making this
Great 👍
THANK YOU FOR EXPLAINING, HANBIT!!
thanks!
The best Basque Cheesecake recipe I ever encountered. Thank you 😊😊
You are so welcome!
Thank you so much chef for sharing your techniques 😊😊😊
My pleasure 😊
Tried. Yum yum yum! 😋 Recipe#2 I learned from u 🉐, thx chef
My pleasure 😊
i did your recipe 2x already and my boss are satisfied..I will make it again today😄
Happy to hear that!
Thank you Hanbit ❤ Cheese Cake is my favorite ❤
thanks
Best burn cheesecake recipe 👍 so yummy 😋
Thank you so much 😊
Thanks Hanbit! I tried to make it last night and it's so delicious🤭❤❤
My pleasure 😊
I’ve tried your recipe! Super delicious! A must try recipe. Thank you
My pleasure 😊
Hi, may know how u measure the eggs? Did u measure the eggs with the shell? Thank you in advance.
@@AINonymous_ I did it with a measuring cup, cracking the eggs :)
Your recipe is foolproof 🤝🤝thanks habit
Thanks for liking
Hey Chef! Love this recipe! ❤Could you please share a recipe to make larger size cakes?
ok sure
He made a separate video for upscaling
ruclips.net/video/1EYMHAmtAHM/видео.htmlsi=0y6U18G-BDnynXEJ
This recipe is absolutely delicious, thank you very much.
10/10
💯 🥳🥳
Thanks a lot 😊
Hi Chef, first of all, I love your channel! Secondly, thank you for this recipe and your tips and tricks really helped! I'm looking forward to trying all your recipes! Thank you! 😁
Great suggestion!
@@HanbitCho i just finished trying the recipe out with 24 hour rest in the fridge - exquisite recipe chef! Thank youuu
can i double the recipe? and use the form on 23 cm? do I have to pay attention to the baking time and baking degree? Many thanks chef 🙏
yeah
hi, chef hanbit, i'm green in baking, have questions on making this basque cheesecake, pls advise 😊 1) what is cake flour, is it = all purpose flour or other kind of flour? 2) can i use baking powder to replace corn starch? 3) can i use icing sugar or cane sugar?
hello!
Dear Hanbit I really love all yr videos is easy to understand and follow yr explanations were quick simple yet precise . Could you please make a video for mirror glaze cake… anyeong fwighting
yep!
Hi Chef! I'm a new subscriber and love how you respond to all the comments! Can you please share a recipe for Basque Cheesecake with additional flavouring (such as Nutella, strawberry or blueberry jam etc) in the middle? I could play around with your recipe to try it out myself but thought I'd ask anyway. Thanks in advance, Chef 🤭
ok!
@@HanbitCho OMG can help to try coffee and earl grey tea too? Thanks
Wow!!
I love basque cheese cake♥
thank you.
I’ve tried this recipe which is awesome!
Glad you like it!
Hi Chef, love your recipes. Can you please tell what was the glaze you used on top of this cake ? And can i use all purpose flour instead of the cake flour ?
oh glaze?
Hi chef! I tried baking this and adjusted the recipe for a 4-inch mound, it came out perfect but the top cracked a bit. Do you know why it happened?
oh if you use a smaller mould, it's likely for the top to crack. It's natural!
Thanks Chef for sharing the great recipe. Can i substitue the cornstarch with almond flour or coconut flour as i am on keto diet. Thanks
thanks.
Hello I like your videos very much, thank you for the recipes
My pleasure 😊
Hello Chef Hanbit, thank you for your recipe. It is the best recipe I have ever tried.
I would like to ask something about the recipe.
1. If I want to make mini version of the cake, say 2-3 inch, what should be the cooking time and temperature?
2. If I want to make other flavours like matcha, chocolate or earl grey, how should I change the recipe?
Thank you so much.
yeah i wouldn't know the cooking time and temp - you need to play around with it. You do need to do some educated guesses. regarding other flavours, you need to test them out as well by adding bits of it. I need to try it out myself as well!
Hi do you have recipe for bigger size? Thank you. Love from Indonesia
He made a separate video about sizing ruclips.net/video/1EYMHAmtAHM/видео.htmlsi=0y6U18G-BDnynXEJ
@ hi, thank you!
hello!
Love to watch your baking! I will try your recipe and will make it one of my cheese cake collections! 😊
Please do!
Yes Chef I will! Kamsahamnida! 😊
Hello! Any advice for basque cheesecake that does not burn evenly on the top? E.g. there is a black bubble crack in middle of the top but edges not fully burnt. Thank you!! Yours look amazing !
oh this depends a lot on your oven - if you have an oven that has a fan that blows directly onto the cheesecake top, it'll likely make it pop.
Hi, thanks for sharing this recipe, I'm wondering if I want to make the matcha version, shall i just substitute some plain flour with matcha powder? Thanks
yeah
That looks seriously yummy. :-) I'll have to try making this.
give it a go!
@@HanbitCho have a super day.
Looking forward to trying this recipe out soon! 🧀
It's so good!
Hi chef! nice video👍 if i were to add 70% couverture melted chcolates,, any advice on how much should i add in grams? Thanks Chef!☺️
oh that would be a different recipe - you would need to melt the chocolate. Not sure!
Thank you chef .very detils video ❤
My pleasure 😊
My pleasure 😊
Wonderful 👏🏼👏🏼 I am watching this a day AFTER I made my version by incorporating Mango pulp to make a Basque Mango Cheesecake.. and I learned now about mixing the flour with cream (great idea to avoid over mixing) and also about glazing it!! ( I know u just lovvvvvve to glaze all your stuff !! ) So will try that next time ☺️☺️
I would also like to use Corn flour next time instead of AP so it’s suitable for Gluten Free .. would you recommend the same amount as a replacement to regular flour?
I use 1/4 cup approx 33gms of AP FLOUR for making a 9 inch version.
Thank you so much! 😊😊
sounds good!
what printing company does your beautiful tags for the desserts? they look so delicate and beautiful. thank you😲💗
oh there are lots of local Korean companies that do that.
Hi chef, thank you so much for sharing the recipe. If I don't have a torch, what can I do to get rid of the air and bubble? And what is the size of your pan? Is it 15 x5 cm pan? I only have a 20 x 5cm pan at home, should I increase the ingredients instead and bake a bit longer? Thank you very much.
oh you don't need a torch. you can skip that step.
Thank you chef, for a detailed recipe..i just love the detailed information about cheesecakes in the beginning...it's very useful information for newbies like me...
i wanted to try this recipe, please help me with glaze...how important it is?? as it's not available at my place
oh the glaze is just there for the looks.
@@HanbitCho Thank you chef🙏 How basque cheesecake is to be served? Chilled, room temperature or warm !!!
Hi Chef! Thanks for sharing! Just wanna ask, if I wanna add some mascarpone and rum into the basque, any suggestions on the ratio to cream cheese? Thanks !
hmm never tried. not sure!
New subscriber here!
Im going to make it this weekend
Thanks for subbing!
Very informative love it! Thank you chef 💕
My pleasure
Hi Chef Hanbit, love your videos. If I use ramekin (similar to those used for Creme Brulee), what is the temperature and how many minutes should I bake it? Thanks
hmm never tried using a ramekin.
@@HanbitCho If you have to guess, what is the temperature and minutes it should be? thanks
Hello! I enjoyed the video. I want a softer texture, so can I mix mascarpone cheese with cream cheese? Is there a specific percentage that you would recommend if I can mix it
nah don't need mascarpone.
Wow. Fantastic 😍 If I double the amount for 9inch pan, how long should I bake?
oh you need to test that out :)
Hi Chef, just bake yesterday, wow amazing. I have question chef, is ok if i put lemon juice? Mabye for 1 tbsp. Thank you for always give amazing recipe.
yeah i guess a bit of lemon juice would work?
@@HanbitChothank you Chef😊
Great program, will appreciate if you could give d measurements of ingredients in cups n spoons , most of us don’t have scales. Will appreciate ur early reply.. Thnk you.
take a look on google for the conversions.
바스크치즈케이크 요즘 많이 만들고 있는데 감사합니다!
완성된 모습은 중간에 흐르는 치즈케이크가 있네요
18~22분 이때 꺼내는게 가장 맛있어서 그런가요?
더 익혀서 꾸덕한 질감을 원한다면 시간을 더 오래 해도 되겠죠?
콘스타치를 넣지 않은 것과는 어떤 차이가 있나요?
네 원하시는데로 조절하시면 됩니다. 맞고 틀리고는 없습니다~ 전분도 원하시는데로 넣으셔도 되고 빼셔도 됩니다~~
Hello,chef Hanbit, bake the burnt cheesecake with fan on or without fan tq
yeah with fan
@@HanbitCho thank you
Hi thanks for teaching also I have questions how many inch should be after cooked completely thanks
oh that really depends.
Love all kinds of cheesecakes
me too!!
Hello chef. I just made this with your recipe and it was very delicious. If i want to make the matcha version, how much matcha powder i should use in grams?
oh that would be a different recipe. need to test it out.
@@HanbitCho i hope you make it sooner chef ☺. Im gonna start my small bakeshop from my house. Im really depending on your recipes. Like monster cookies and cheesecakes 😁
I made this yesterday and this tastes amazing. I wanna make it again but i don't have many cream cheese left. That's why Can i reduce cream cheese to 250g? Will the texture change?
yeah it'll taste different.
Awesome recipe there, Chef! Could you please share what would be the recommended baking temp and time for smaller cake size such as 8cm diameter too?
oh you would need to test that.
Delicious❤
Thank you 😋
Hi chef
Is it possible, if I like you to show us how to make Japanese Soufflé Cheesecake too☺️ I heard that its baking process kinda delicate.
Will try
Hi Chef Hanbit, Could you please tell me how to calculate the recipe if I’d like to use 8” pan (3inch high) and what temp and time it should be.
watch my video on recipe scaling.
Hi chef, how long would you bake for 20cm 8 inch pan? With double recipe. 😊
yeah not sure really - need to test it.
ohm, finally decent cheesecake recipe, tq,
Hope you enjoy
Hi charming chefs, can I ask it the heat function is using Top & bottom, with fan? I watch your video saw the fan is blowing.
yep that's right!
How much matcha powder / cacao powder if I want to make it in those two flavors? Thank you!!
oh that's a different recipe. will upload it later.
Awesome! Im always looking forward to your newly uploaded video! dont forget to teach us Caneles too 😅😅😅😅thank you!!!
Hi chef.. I learnt from you a lot , your videos are amazing .. I just want to ask if I double the recipe for a bigger pan how much time could it take In the oven? Thank you
yeah you can double it but you need to find the right time for it.
Hello Chef, thanks for sharing. Is it fan bake right?
doesn't have to be fan baked.
Hi Chef, just wanted to know if we can replace the eggs as I am allergic to eggs but I really want this goey silky texture of the burnt basque cheesecake. thank you for the recipe.
oh no eggs!
@@HanbitChoCan you suggest any good egg replacement ?
와.. 영어까지 정말 대박이에요!!!!
네 감사합니다
Great looking cake. Can I bake this in individual rameskin? or Jumbo muffins pan? If yes, what should the oven temperature and timing be? Thank you.
yeah you can. you need to adjust the time and temp.
Hi Chef!!
I’m planning to make basque cheesecake with your recipe for my mom’s birthday, but I would like to add black sesame paste. What amount would you suggest? And should I reduce the amount of cream cheese or heavy cream?
Thanks !!!
oh not sure really. u need to try it out i guess.
Hi Chef, good program 👍 will appreciate if you could give the measurements in cups n spoons . Your early reply will be appreciated.
look on google for measurement conversions.
I love your recipes Chef ❤
But may I ask if i can use whipping cream instead of heavy cream? Thank you 😊
i guess so?