Best Gooey Basque cheesecake | Burnt cheesecake at its best

★Online Classes★
For more online classes please visit: hanbitcho.com/course/
You will love this recipe. I love Basque cheesecake - it’s also called burnt cheesecake because you burn the top due to the high temperatures. It gives a smokey caramelized aroma which is absolutely delicious.
▶Basque Cheesecake◀
Quantity: One Basque cheesecake in a 15cm diameter pan
All the ingredients need to be at room temp (approx. 20℃)
Cream Cheese 320g
Sugar 85g
Eggs 110g
Heavy Cream 190g
Cake Flour (or cornstarch) 10g
Vanilla Extract a few drops
Vanilla Bean just a bit
① Prepare the pan by placing parchment paper.
② Lightly beat the cream cheese.
③ Add sugar and mix.
④ Gradually add the eggs.
⑤ Pre-mix the heavy cream with cake flour and then mix this with step 4.
⑥ Pass it through a sieve then pour it into the pan.
⑦ Adjusting the oven is crucial for a good Basque cheesecake. Typically for a 15cm pan, I would bake 18~22mins at 220℃ (pre-heat oven to 220℃). When you are adjusting your oven, keep the temp at 220℃ as you need high temperatures for a Basque cheesecake to get a burnt top. Simply play around with the time.
Once the Basque is out from the oven, leave it to cool completely at room temp and then put it in the fridge. It needs to set in the fridge completely which would take at least 12hrs.
Glaze used: Absolu Cristal (Valhrona)
How to store: Store in the fridge for up to 3 days.
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★My Equipments★
Oven: UNOX Bakerlux Shop.Pro Convection oven
Handmixer: Luxel or Tornado
Standmixer: KitchenAid 5 Qrt Bowl-Lift or Kenwood 7 Qrt (amzn.to/2Xq5hc9)
Silicone Mat: Silpat(amzn.to/3tLB1UL) or Silpat equivalent(amzn.to/3zcO5nf)
Perforated Silicone Mat (Mesh): amzn.to/3EqgwSw
Hand Blender: Braun MQ 7035X (amzn.to/2XsCrb4)
Stand Blender: Vitamix QuietOne (amzn.to/3nDPJMj)
Infrared Thermometer: amzn.to/39gAaSm
Leveling Bar: This is not the same levelling bar as the one I have used as I bought mine locally in Korea. However, this is the closest I could find: amzn.to/3hyiWEA
Zester: Microplane (amzn.to/3AitrDf)
Whisk: Matfer
★SUBSCRIBE to my Channel★
/ @hanbitcho
★Online Classes★
For more online classes please visit: sugarlane.kr/english
★Instagram★
/ sugarlane.korea
★슈가레인 베이킹 스튜디오 수강 문의★
blog.naver.com/oasis8jd
#basque #basquecheecake #burntcheesecake #sugarlane #조한빛 #슈가레인

[@huiyi4551]

probably the most detailed but yet easy to understand explanation on a cheesecake video! hope more ppl discover this gem of a channel!

[@HanbitCho]

Wow, thank you!

[@wiharza]

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.

[@HanbitCho]

My pleasure 😊

[@gracechowchowful]

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 😋😋😋

[@HanbitCho]

Glad you liked it

[@aoinaris]

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.

[@HanbitCho]

Awesome! Thank you!

[@piotrl.7549]

love it when all ingredients are given in grams. Thank you very much for the recipe. My cheesecake is in the oven right now.

[@HanbitCho]

You are welcome 😊

[@sweetipchan1249]

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.

[@HanbitCho]

Sounds great!

[@turtle1502]

D Ts Dd

[@goranm]

What did you change eventually to get the gooey center? Temperature and time?

[@Vanille1966]

Thanks for sharing, your recipes are always so clear and turns out well. 🙏🏼

[@HanbitCho]

Thanks so much 😊

[@sowong9148]

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.

[@HanbitCho]

great!

[@feifeiyeoh3334]

Silky and melt in your mouth! Definitely one of the best one!

[@HanbitCho]

Couldn't agree more!

[@gracewong8599]

The best Basque Cheesecake recipe I ever encountered. Thank you 😊😊

[@HanbitCho]

You are so welcome!

[@roseb6251]

Thank you! I made this today everybody loved it :) i am excited to try more of your recipes. Thank you so much

[@HanbitCho]

Glad you liked it!!

[@lwolfstar7618]

That looks so decadent! I love most cheesecakes I've tried to date (except lemon ones) and clearly need basque cheesecake in my life!

[@HanbitCho]

Sounds great!

[@SparkyChelada]

Looking forward to trying this recipe out soon! 🧀

[@HanbitCho]

It's so good!

[@munasyahirahmustafarkamal12]

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! 😁

[@HanbitCho]

Great suggestion!

[@adindahrsn]

@@HanbitCho i just finished trying the recipe out with 24 hour rest in the fridge - exquisite recipe chef! Thank youuu

[@jemanidee7429]

Very informative love it! Thank you chef 💕

[@HanbitCho]

My pleasure

[@tuannghiabui2170]

This recipe is absolutely delicious, thank you very much. 10/10 💯 🥳🥳

[@HanbitCho]

Thanks a lot 😊

[@khalidahizzaty]

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!...

[@HanbitCho]

Great job! glad to hear!

[@liliyayun7119]

Вы добавили крахмал или муку?

[@thefoodie1398]

Hello, have you got ingredients volume?

[@marthaelenacorral3042]

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

[@HanbitCho]

thanks!

[@user-gy3iv6kj4l]

Basque cheese cake is one of my favorite cakes. It is really tasty.

[@HanbitCho]

So good!

[@wachar3829]

Hi Chef, I made burnt cheesecake today. Your recipe is awesome!

[@HanbitCho]

Glad you liked it!!

[@pachapornkritthiammek3944]

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 🙏🏻🙏🏻🙏🏻

[@HanbitCho]

yeah cuz i've been to a couple of those pastry schools lol

[@ivyaverilla1201]

Love to watch your baking! I will try your recipe and will make it one of my cheese cake collections! 😊

[@HanbitCho]

Please do!

[@ivyaverilla1201]

Yes Chef I will! Kamsahamnida! 😊

[@suongho6585]

you are a really great teacher! thank you! :)

[@HanbitCho]

You're very welcome!

[@isagonzalez9034]

Thanks Hanbit! I tried to make it last night and it's so delicious🤭❤❤

[@HanbitCho]

My pleasure 😊

[@phuongngo2105]

Thank you Hanbit ❤ Cheese Cake is my favorite ❤

[@HanbitCho]

thanks

[@sarahalmush3794]

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 🤍

[@HanbitCho]

You are so welcome!

[@sherrysie1183]

I’ve tried your recipe! Super delicious! A must try recipe. Thank you

[@HanbitCho]

My pleasure 😊

[@AINonymous_]

Hi, may know how u measure the eggs? Did u measure the eggs with the shell? Thank you in advance.

[@isagonzalez9034]

@@AINonymous_ I did it with a measuring cup, cracking the eggs :)

[@sharonleeyhlee5399]

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!!!

[@HanbitCho]

My pleasure 😊

[@skristin5999]

I’ve tried this recipe which is awesome!

[@HanbitCho]

Glad you like it!

[@user-qh1ut9mx7k]

Wow!! I love basque cheese cake♥

[@HanbitCho]

thank you.

[@MM-ry4hi]

THANK YOU FOR EXPLAINING, HANBIT!!

[@HanbitCho]

thanks!

[@sontrahoa]

he is so cute and professional, I'd try this recipe soon, thanks

[@HanbitCho]

You are welcome 😊

[@annsim1133]

Tried. Yum yum yum! 😋 Recipe#2 I learned from u 🉐, thx chef

[@HanbitCho]

My pleasure 😊

[@aznpwr9900]

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

[@HanbitCho]

nice!

[@nidiamoreno1997]

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. 😍

[@HanbitCho]

thanks!

[@maikysvlog7791]

Thank you so much chef for sharing your techniques 😊😊😊

[@HanbitCho]

My pleasure 😊

[@cheyzzerdampil5779]

you are a very good chef and a teacher. I hope to meet you someday. you inspire me to bake :)

[@HanbitCho]

Thank you! 😃

[@zee55779]

so delicious! Waiting for travel cake class chef!

[@HanbitCho]

Sure 😊

[@karacakesgrace8842]

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.

[@HanbitCho]

Wow, thank you

[@DietSalad322]

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

[@HanbitCho]

My pleasure 😊

[@marcmillet906]

That looks seriously yummy. :-) I'll have to try making this.

[@HanbitCho]

give it a go!

[@marcmillet906]

@@HanbitCho have a super day.

[@andaleebsbakery6841]

Love all kinds of cheesecakes

[@HanbitCho]

me too!!

[@siskalania]

Best burn cheesecake recipe 👍 so yummy 😋

[@HanbitCho]

Thank you so much 😊

[@tuesdayc3951]

Your recipe is foolproof 🤝🤝thanks habit

[@HanbitCho]

Thanks for liking

[@user-bc8xw9gq2f]

와.. 영어까지 정말 대박이에요!!!!

[@HanbitCho]

네 감사합니다

[@violetagalione7938]

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

[@HanbitCho]

You are so welcome!

[@carkarlaw]

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.

[@HanbitCho]

Great job!

[@ChimkinSendwich]

Hello I like your videos very much, thank you for the recipes

[@HanbitCho]

My pleasure 😊

[@estonian44]

ohm, finally decent cheesecake recipe, tq,

[@HanbitCho]

Hope you enjoy

[@Laurent-es4js]

Awesome content Chef 😍

[@HanbitCho]

great!

[@A17Jakarta]

The best tutorial teachin many technique for new bakers... thankyou chef i really want to joint your Online class too ... Regards from Jakarta👍🏽

[@HanbitCho]

Thanks and welcome

[@sisisadventuremixvlogs5723]

i did your recipe 2x already and my boss are satisfied..I will make it again today😄

[@HanbitCho]

Happy to hear that!

[@christinel5997]

Rooting for you Hanbit!

[@HanbitCho]

Thank you!

[@hyunny9549]

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?

[@HanbitCho]

네 원하시는데로 조절하시면 됩니다. 맞고 틀리고는 없습니다~ 전분도 원하시는데로 넣으셔도 되고 빼셔도 됩니다~~

[@dkemfwhd]

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?

[@HanbitCho]

배합 관련해서는 제 다른 영상을 보시면 도움이되실거에요~

[@wongxr]

Hi Chef Hanbit, love your videos. I've been trying every of your recipe one by one! This recipe is awesome, love the taste and texture. I had a problem with getting a uniform burn on the top, still tastes great though but are there any tips to get a uniform burn?

[@HanbitCho]

cool!

[@np5787]

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

[@HanbitCho]

yep!

[@berndsimons9270]

Hi Chef Hanbit, you are doing an amazing job, thank you so much for your great videos. What core temperature shall we go for, to achieve the wiggly status?

[@HanbitCho]

oh not sure - never measured it. Try playing around with the time. it's sort of trial and error.

[@yositako]

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 🤭

[@HanbitCho]

ok!

[@tanjiahui9647]

@@HanbitCho OMG can help to try coffee and earl grey tea too? Thanks

[@Lin-kk5be]

THANK YOU

[@HanbitCho]

thanks!

[@sisisadventuremixvlogs5723]

Another batch of basque cheecake for bday tomorrow😋😋😋😋 my 4th time making this

[@HanbitCho]

Great 👍

[@Miss.G]

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! 😊😊

[@HanbitCho]

sounds good!

[@dsan2020]

Looks delish…thank you. I take it that you baked at 220 C using convection. Great videos, thank you for sharing

[@HanbitCho]

yep

[@AnnasBeautyDiary]

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 !

[@HanbitCho]

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.

[@jamya0222]

Thanks for your video!! It’s good for me, and have a question about the pan, if I use your recipe and the pan which size I need to use?

[@HanbitCho]

in the description.

[@mireyagarm2731]

Want to make it soon

[@HanbitCho]

great!

[@GreenteascomfortBlogspot]

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.

[@HanbitCho]

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!

[@jasg771]

Thanks for the video! Does the cheesecake taste better chilled overnight or chilled just few hours?

[@HanbitCho]

that's personal preference!

[@tookkatoonthai]

yummy

[@HanbitCho]

😋

[@mariaemeliamoragas673]

I love your recipes Chef ❤ But may I ask if i can use whipping cream instead of heavy cream? Thank you 😊

[@HanbitCho]

i guess so?

[@dahliasun6283]

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

[@HanbitCho]

Wonderful!

[@hasanjeles]

Thanks!

[@hasanjeles]

Hi chef do you have online classes?

[@HanbitCho]

Welcome!

[@HanbitCho]

Yes, visit. www.hanbitcho.com

[@yeolmubibimbaab6175]

유익하게 봤습니다. 모든 재료들을 실내온도 (+20도-)로 맞추라고 하셨는데, 오븐속에 들어가기전, 최종 반죽온도도 (+20도-) 정도로 완성되면 알맞을까요? 크림치즈 푸느니라 중탕해서 만드느니라고 반죽온도가 좀 높았는지 구움색에 비해 가운데 텐더한 부분이 많이 안살아서 여쭤봅니다.

[@HanbitCho]

반죽 온도보다는 굽는 시간과 온도에 모든 것이 달려있습니다~

[@yeolmubibimbaab6175]

답변감사합니다

[@nyarkybarrios]

This is my most fave cheesecake (to eat) but I always end up doing the New York (baked) cheesecake as they are easier for me to bake! But watching at how you do the basque cheesecake seems quite easy to do! Will definitely try this out soon! Oh and I have to say you have sexy hands and fingers! 😍😊😍😊😍😊

[@HanbitCho]

haha right. i actually find basque much faster/easier!

[@teymourashkan3021]

Hi! Thanks for making this. Do you know how long you mixed and level of mixing with the hand mixer? Mine always comes out a little spongey and no gooey center.

[@HanbitCho]

control the baking time!

[@elenatodaro7908]

Thank you so much for your hard work, I really appreciate how much care you put in your videos. May I ask, how can I check if the cheesecake is properly cooked? My oven sometimes undercooks cakes, so is there a way to check? Maybe I can take the temperature of the inside of the cheesecake with a termometer? Thank you in advance!

[@HanbitCho]

oh there isn't a way to really tell...hmm..

[@elenatodaro7908]

@@HanbitCho it's ok, thank you!

[@jeremygoh9559]

@@elenatodaro7908 i think u may wanna see the color of the cake top. The cake will still be cooked after I took out fr oven. So the color shld be light medium brown I guess

[@Rafic505]

Hello @hanbitcho I love your channel! For a 9" (23CM) should I double the recipe? And would you add 10-15 minutes more on bake time? Thank you! (I assume the temperature should stay the same.)

[@HanbitCho]

yeah take a look at my video on recipe scaling.

[@dquseo]

The best

[@HanbitCho]

thanks

[@Paterleano]

Great Video Chef, love you technical explanations. Random question, can you substitute the heavy cream for condensed milk?

[@HanbitCho]

oh I don't think condensed milk would work.

[@Paterleano]

@@HanbitCho Thanks for the reply, I only asked because I have everything to make this cheesecake except the heavy cream! PS You are a You Tube natural, your videos are entertaining and informative. I am actually a Chef too in UK, when I come to Korea would love to meet you. Take care.

[@Rateallfood]

New subscriber here! Im going to make it this weekend

[@HanbitCho]

Thanks for subbing!

[@janel2432]

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?

[@HanbitCho]

oh if you use a smaller mould, it's likely for the top to crack. It's natural!

[@tanjiahui9647]

Hello! Thanks for the detail explanation! May I know if I would like to do a mini size (cup cake size) do my temperature or timing in baking need to change?

[@HanbitCho]

yep you need to adjust it!

[@genevieve3589]

Hi Chef Hanbit, I want to make this for my mom's birthday! I'm curious, do you ever use a flavored glaze at the end? I'm assuming the glaze you used in this video was mostly to add shine to the cake and some extra subtle sweet flavor, but do you ever put on a caramel glaze or coffee glaze for example? Or maybe something fruit like strawberry and raspberry, the same way New York cheesecakes have cherry topping

[@HanbitCho]

you can but i usually don't.

[@nidiamoreno1997]

what printing company does your beautiful tags for the desserts? they look so delicate and beautiful. thank you😲💗

[@HanbitCho]

oh there are lots of local Korean companies that do that.

[@vanessab4781]

Love your videos Hanbit 😍 How many eggs does 110ml equal to? Is that with or without shell?

[@HanbitCho]

oh that depends on the size of the egg! so crack the eggs (without shell) mix them well and weight them!

[@vanessab4781]

@@HanbitCho THANK YOU 🙏

[@Hudaamro]

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

[@HanbitCho]

yeah you can double it but you need to find the right time for it.

[@lunaseia]

Hello Chef! If I want to add matcha powder to the mixture, what might you suggest I adjust in the ingredients? Thanks so much for the great recipes!

[@HanbitCho]

yeah that's a different recipe.

[@eltrizza]

@Hanbit thanks for the recipe. Can we use whipped cream powder to substitute the heavy cream just to make use of what i have at home right now?

[@HanbitCho]

hmm nope.

[@larakng]

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.

[@HanbitCho]

oh you don't need a torch. you can skip that step.

[@priyankaagl]

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

[@HanbitCho]

oh the glaze is just there for the looks.

[@priyankaagl]

@@HanbitCho Thank you chef🙏 How basque cheesecake is to be served? Chilled, room temperature or warm !!!

[@chocshop3386]

Hi Chef, will love to try this recipe. Seeking an advise. If my mould is 20cm in diameter, what are the proportion is should increase the ingredient by please?

[@HanbitCho]

i used 15cm diameter! so larger - need to test out how much.

[@ms.m9612]

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!☺️

[@HanbitCho]

oh that would be a different recipe - you would need to melt the chocolate. Not sure!

[@paulyngoi529]

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.

[@HanbitCho]

yeah you can. you need to adjust the time and temp.

[@mosquito790213]

Hi chef! I tried the recipe and turn out really good with one cake, but when I put three cake in the oven at same time,they turn out quite white, should I put up to 230-240c or take longer to bake? Thanks

[@HanbitCho]

yeah it'll be really different if you put in three cakes at the same time. you need to either increase the time and increase the time as well as the temperature. you need to test it out - i'm not sure myself.

[@janewong5288]

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

[@HanbitCho]

thanks.

[@diana_hl]

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?

[@HanbitCho]

oh you would need to test that.

[@Computer0111196]

That does look nice but my favourite is the Bew York cheesecake 😋

[@HanbitCho]

yep!

[@kerzhakovcat1952]

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.

[@HanbitCho]

Will try

[@Heyjude-uv6zu]

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

[@HanbitCho]

nah don't need mascarpone.

[@user-wy6ih6fj7i]

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

[@HanbitCho]

hmm never tried using a ramekin.

[@user-wy6ih6fj7i]

@@HanbitCho If you have to guess, what is the temperature and minutes it should be? thanks