Best Gooey Basque cheesecake | Burnt cheesecake at its best

[@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!

[@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!

[@liliyayun27YR]

Вы добавили крахмал или муку?

[@thefoodie1398]

Hello, have you got ingredients volume?

[@rosequintieri9393]

Going to try this. Looks amazing ❤

[@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 😊

[@oncy204]

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 😁.

[@HanbitCho]

Sounds great!

[@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?

[@zee55779]

so delicious! Waiting for travel cake class chef!

[@HanbitCho]

Sure 😊

[@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!

[@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 😊

[@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!

[@dsan2020]

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

[@HanbitCho]

yep

[@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!

[@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!

[@조기철-d4d]

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

[@HanbitCho]

So good!

[@Vanille1966]

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

[@HanbitCho]

Thanks so much 😊

[@sisisadventuremixvlogs5723]

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

[@HanbitCho]

Great 👍

[@sisisadventuremixvlogs5723]

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

[@HanbitCho]

Happy to hear that!

[@wachar3829]

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

[@HanbitCho]

Glad you liked it!!

[@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

[@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!

[@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!

[@MM-ry4hi]

THANK YOU FOR EXPLAINING, HANBIT!!

[@HanbitCho]

thanks!

[@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 😊

[@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

[@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!

[@cheyzzerdampil5779]

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

[@HanbitCho]

Thank you! 😃

[@sontrahoa]

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

[@HanbitCho]

You are welcome 😊

[@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.

[@tuesdayc3951]

Your recipe is foolproof 🤝🤝thanks habit

[@HanbitCho]

Thanks for liking

[@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 😊

[@gracewong8599]

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

[@HanbitCho]

You are so welcome!

[@siskalania]

Best burn cheesecake recipe 👍 so yummy 😋

[@HanbitCho]

Thank you so much 😊

[@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

[@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!

[@suongho6585]

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

[@HanbitCho]

You're very welcome!

[@phuongngo2105]

Thank you Hanbit ❤ Cheese Cake is my favorite ❤

[@HanbitCho]

thanks

[@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!

[@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

[@maikysvlog7791]

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

[@HanbitCho]

My pleasure 😊

[@b1nds]

Hey Chef! Love this recipe! ❤Could you please share a recipe to make larger size cakes?

[@HanbitCho]

ok sure

[@AQUANOMY]

He made a separate video for upscaling kzbin.info/www/bejne/Z3a8fnt3otl0fq8si=0y6U18G-BDnynXEJ

[@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!

[@christinel5997]

Rooting for you Hanbit!

[@HanbitCho]

Thank you!

[@Makerot_hok]

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]

oh that would be a different recipe. need to test it out.

[@Makerot_hok]

@@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 😁

[@feifeiyeoh3334]

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

[@HanbitCho]

Couldn't agree more!

[@rosalineyichenhao6023]

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

[@HanbitCho]

yeah

[@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!!

[@annsim1133]

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

[@HanbitCho]

My pleasure 😊

[@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~~

[@isagonzalez9034]

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

[@HanbitCho]

My pleasure 😊

[@paprikac1l4ntr0]

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.

[@HanbitCho]

yeah i guess a bit of lemon juice would work?

[@paprikac1l4ntr0]

​@@HanbitChothank you Chef😊

[@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~

[@noblesmacarons2103]

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 🙏

[@HanbitCho]

yeah

[@menupricebuster]

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.

[@menupricebuster]

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

[@tuannghiabui2170]

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

[@HanbitCho]

Thanks a lot 😊

[@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.

[@yynyyn_t]

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?

[@HanbitCho]

yep

[@chloe9910]

Wow. Fantastic 😍 If I double the amount for 9inch pan, how long should I bake?

[@HanbitCho]

oh you need to test that out :)

[@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!

[@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!

[@w1nd_b1rd]

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 !

[@HanbitCho]

hmm never tried. not sure!

[@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.

[@시현유-s7u]

Wow!! I love basque cheese cake♥

[@HanbitCho]

thank you.

[@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.

[@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.

[@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.

[@ariestya9810]

Hi do you have recipe for bigger size? Thank you. Love from Indonesia

[@AQUANOMY]

He made a separate video about sizing kzbin.info/www/bejne/Z3a8fnt3otl0fq8si=0y6U18G-BDnynXEJ

[@ariestya9810]

@ hi, thank you!

[@thetsu3235]

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?

[@HanbitCho]

yeah it'll taste different.

[@mojganhaghi6940]

Hi thanks for teaching also I have questions how many inch should be after cooked completely thanks

[@HanbitCho]

oh that really depends.

[@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!

[@Pizzapie1986]

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.

[@SparkyChelada]

Looking forward to trying this recipe out soon! 🧀

[@HanbitCho]

It's so good!

[@damithratnesekera3633]

Thank you chef .very detils video ❤

[@HanbitCho]

My pleasure 😊

[@HanbitCho]

My pleasure 😊

[@Alend222]

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

[@HanbitCho]

My pleasure 😊

[@Iceamericatno]

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

[@missservonne]

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 !!!

[@HanbitCho]

oh not sure really. u need to try it out i guess.

[@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

[@ruizveran6438]

Hi chef. Im from Philippines can i use all purpose cream instead of heavy cream? I want to try your recipe. Thank you

[@HanbitCho]

hmm not sure.

[@estonian44]

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

[@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! 😊

[@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

[@Rateallfood]

New subscriber here! Im going to make it this weekend

[@HanbitCho]

Thanks for subbing!

[@marcmillet906]

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

[@HanbitCho]

give it a go!

[@marcmillet906]

@@HanbitCho have a super day.

[@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.

[@andaleebsbakery6841]

Love all kinds of cheesecakes

[@HanbitCho]

me too!!

[@HitankshiMistry]

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.

[@HanbitCho]

oh no eggs!

[@HitankshiMistry]

@@HanbitChoCan you suggest any good egg replacement ?

[@hakansaka]

Hello Chef, thanks for sharing. Is it fan bake right?

[@HanbitCho]

doesn't have to be fan baked.

[@박주연-w2d]

How long can I store the cheesecake in fridge? Thank you for your viedo!

[@HanbitCho]

for a few days!

[@jemanidee7429]

Very informative love it! Thank you chef 💕

[@HanbitCho]

My pleasure

[@sapienciaalvares3070]

Lovely Looks great How many eggs have you used Does your oven have fire on top too,cause mine doesn't

[@HanbitCho]

in the description

[@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!

[@thamciak]

Hello,chef Hanbit, bake the burnt cheesecake with fan on or without fan tq

[@HanbitCho]

yeah with fan

[@thamciak]

@@HanbitCho thank you

[@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 :)

[@skristin5999]

I’ve tried this recipe which is awesome!

[@HanbitCho]

Glad you like it!

[@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.

[@salsabillasastra3846]

Hi chef thanks for the recipe! im gonna make this basque cheesecake but if I wanna make Chocolate basque, should I add cocoa powder or chopped chocolate? Thanks!

[@HanbitCho]

oh you can add in chopped chocolate.

[@BkunS]

@@HanbitCho Same here. Just wondering whether chocolate part should be added in addition to the current recipe, or substitutes of some portion of the heavy cream? Any recommendations on the ratio between the two?

[@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.

[@JacquelinePopa]

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?

[@HanbitCho]

thank you!

[@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?

[@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.

[@lindating1490]

Hi chef, how long would you bake for 20cm 8 inch pan? With double recipe. 😊

[@HanbitCho]

yeah not sure really - need to test it.

[@jasg771]

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

[@HanbitCho]

that's personal preference!

[@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.