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
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 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 😁.
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.
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
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.
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 🙏🏻🙏🏻🙏🏻
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.
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!!!
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
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. 😍
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
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!
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
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?
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, 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.
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
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 🤭
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.
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, 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! 😁
I have tried your carrot cake and taste amazing. Wanna try this as well. I have seen some recipes using lemon juice and yours doesn't contain lemon juice. May i know what lemon juice do to basque cheesecake and why yours doesn't need?
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 !
Hanbit-sshi, I want to ask a couple of questions, I hope it's alright. The first is the function of egg in a cheesecake. Some recipes use 1 egg, some use 2 or 3. What will happen if the amount of egg is decreased or increased? What does the egg do? The second question is the use of mixer. Some bakers use their hands and some use hand mixers and some even use standing mixers. Does it make any difference to the result? And I also have a third question and it's the baking time. Some says a cheesecake can be baked in 15 mins and then let to set in the fridge overnight. Some bake their cheesecakes 20-30 minutes, but you bake yours in 40-50. Does it make any difference to the result? Thanks for replying!!
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 !
I made this and it was delicious. My only problem is that it didn’t burn on top. The parchment paper wasn’t blocking the top of it. What can I do to fix this?
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.
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
Love your program. Will appreciate if you could give d measurements in cups n spoons. Most of us viewers don’t have weighing scale. Will appreciate ur early reply, Thnks.
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
감사합니다. 한빛세프님! 레서피따라했더니 정말 맛있는치즈케이크가 완성되었습니다~지인들도 또 만들어 달라고 하네요ㅋㅋ 그래서 2배이상큰 케이크틴으로 만들어보려고 합니다 그러면 재료를 2배로 넣으면 되겠죠?ㅎ 혹시 냉장보관은 며칠까지 할수 있어요? 그리고 거의 끝부분에 체로 걸러내는거 생략해도 괜찮을까요?
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 !!!
Hi Handbit, thank you for the recipe. The cake comes out well: looks great and the texture isngood too but I was wondering why it tastes different from the center to the outer part of the cake?!
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 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
![(ENG SUB) [글루텐프리/노버터] 진짜 맛있는 크리미한 바스크치즈케이크/ Basque Burnt Cheesecake](/img/1.gif)
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!
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!
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 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!
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 😊
so delicious! Waiting for travel cake class chef!
Sure 😊
Looks delish…thank you. I take it that you baked at 220 C using convection. Great videos, thank you for sharing
yep
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 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!
Basque cheese cake is one of my favorite cakes.
It is really tasty.
So good!
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!
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
i did your recipe 2x already and my boss are satisfied..I will make it again today😄
Happy to hear that!
Thanks for sharing, your recipes are always so clear and turns out well. 🙏🏼
Thanks so much 😊
THANK YOU FOR EXPLAINING, HANBIT!!
thanks!
Hi Chef, I made burnt cheesecake today. Your recipe is awesome!
Glad you liked it!!
Another batch of basque cheecake for bday tomorrow😋😋😋😋 my 4th time making this
Great 👍
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!
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!
he is so cute and professional, I'd try this recipe soon, thanks
You are welcome 😊
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
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
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
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 😊
Thank you so much chef for sharing your techniques 😊😊😊
My pleasure 😊
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!
Best burn cheesecake recipe 👍 so yummy 😋
Thank you so much 😊
Thank you Hanbit ❤ Cheese Cake is my favorite ❤
thanks
Your recipe is foolproof 🤝🤝thanks habit
Thanks for liking
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 😊
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!
you are a very good chef and a teacher. I hope to meet you someday. you inspire me to bake :)
Thank you! 😃
The best Basque Cheesecake recipe I ever encountered. Thank you 😊😊
You are so welcome!
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!
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!
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
you are a really great teacher! thank you! :)
You're very welcome!
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!
Silky and melt in your mouth! Definitely one of the best one!
Couldn't agree more!
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!
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!!
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!
Thanks Hanbit! I tried to make it last night and it's so delicious🤭❤❤
My pleasure 😊
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.
This recipe is absolutely delicious, thank you very much.
10/10
💯 🥳🥳
Thanks a lot 😊
Tried. Yum yum yum! 😋 Recipe#2 I learned from u 🉐, thx chef
My pleasure 😊
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
Thank you chef .very detils video ❤
My pleasure 😊
My pleasure 😊
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 😁
Wow!!
I love basque cheese cake♥
thank you.
Hello I like your videos very much, thank you for the recipes
My pleasure 😊
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.
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!
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😊
Wow. Fantastic 😍 If I double the amount for 9inch pan, how long should I bake?
oh you need to test that out :)
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
New subscriber here!
Im going to make it this weekend
Thanks for subbing!
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
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.
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.
Lovely
Looks great
How many eggs have you used
Does your oven have fire on top too,cause mine doesn't
in the description
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.
Love all kinds of cheesecakes
me too!!
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 :)
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!
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, 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
I have tried your carrot cake and taste amazing. Wanna try this as well. I have seen some recipes using lemon juice and yours doesn't contain lemon juice. May i know what lemon juice do to basque cheesecake and why yours doesn't need?
hmm i've actually never used lemon juice in basque. i've used it in NYC cheesecake though!
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.
El basque cheesecake es la napolitana de las pizzas :-)
hello!
I’ve tried this recipe which is awesome!
Glad you like it!
Hanbit-sshi, I want to ask a couple of questions, I hope it's alright. The first is the function of egg in a cheesecake. Some recipes use 1 egg, some use 2 or 3. What will happen if the amount of egg is decreased or increased? What does the egg do? The second question is the use of mixer. Some bakers use their hands and some use hand mixers and some even use standing mixers. Does it make any difference to the result? And I also have a third question and it's the baking time. Some says a cheesecake can be baked in 15 mins and then let to set in the fridge overnight. Some bake their cheesecakes 20-30 minutes, but you bake yours in 40-50. Does it make any difference to the result? Thanks for replying!!
oh i would stick to the given recipe to be safe!
ohm, finally decent cheesecake recipe, tq,
Hope you enjoy
hi Chef Hanbit, the oven temperature for both top and bottom will be 220 celsius? also, do you mean by using whipping cream or heavy cream?
yep
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!
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~~
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.
Rooting for you Hanbit!
Thank you!
Looking forward to trying this recipe out soon! 🧀
It's so good!
I made this and it was delicious. My only problem is that it didn’t burn on top. The parchment paper wasn’t blocking the top of it. What can I do to fix this?
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
와.. 영어까지 정말 대박이에요!!!!
네 감사합니다
Very informative love it! Thank you chef 💕
My pleasure
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.
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! 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.
Hi Chef, would like to confirm the recipe is supposed to add cornstarch or cornflour? thanks!
yeah cornstarch
Love your program. Will appreciate if you could give d measurements in cups n spoons. Most of us viewers don’t have weighing scale. Will appreciate ur early reply, Thnks.
oh take a look on google for measurement conversions.
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.
Hi chef, what are the measurements for the ingredients? I dont know if I'm just missing them somewhere, but i really want to try this recipe!!
In the description
감사합니다. 한빛세프님! 레서피따라했더니 정말 맛있는치즈케이크가 완성되었습니다~지인들도 또 만들어 달라고 하네요ㅋㅋ 그래서 2배이상큰 케이크틴으로 만들어보려고 합니다 그러면 재료를 2배로 넣으면 되겠죠?ㅎ 혹시 냉장보관은 며칠까지 할수 있어요? 그리고 거의 끝부분에 체로 걸러내는거 생략해도 괜찮을까요?
배합 관련해서는 제 다른 영상을 보시면 도움이되실거에요~
I love your recipes Chef ❤
But may I ask if i can use whipping cream instead of heavy cream? Thank you 😊
i guess so?
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 Handbit, thank you for the recipe. The cake comes out well: looks great and the texture isngood too but I was wondering why it tastes different from the center to the outer part of the cake?!
Yes, correct
@@HanbitCho but why is that?
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.
oh no eggs!
@@HanbitChoCan you suggest any good egg replacement ?
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
Hi chef. Im from Philippines can i use all purpose cream instead of heavy cream? I want to try your recipe. Thank you
hmm not sure.
the heavy cream is about the fat of the cream, i think its abvout 36 or 32% of fat if ur all purpose cream is that, do that
Thanks for the video! Does the cheesecake taste better chilled overnight or chilled just few hours?
that's personal preference!