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 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!...
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 😁.
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.
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
Hi Chef, I’ve made this cake using your recipe a number of times and it always turned out beautifully. MayI know what fruits go best with this that I can decorate the cake with?
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 🙏🏻🙏🏻🙏🏻
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! 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.
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!!!
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. 😍
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?
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! 😁
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, 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!
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 🤭
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?
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 😁
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 !
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
Wondering if oven makes also difference, I have big convection oven with strong fan, as I can see your is also with fan, have you tried this in different oven?
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 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
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.
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.. 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
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?
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?
I would think you have heating issues... you might want to rotate the cheesecake as you are baking and add extra time to make up for the loss in heat. You would have to play it by ear (or technically eye) and watch to see when you reach the conditions in the video. Hope this helped!! (A year late 😅)
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! 😍😊😍😊😍😊
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.
Hi Chef Hanbit, i have a quick question, how do I get the gooey middle of the cheesecake? Because I've tried several times making it, but it's not as gooey as yours🥲 Did you bake the cheesecake on the center deck of the oven? Thank you☺️
![(ENG SUB) [글루텐프리/노버터] 진짜 맛있는 크리미한 바스크치즈케이크/ Basque Burnt Cheesecake](/img/n.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!
Thanks!
Hi chef do you have online classes?
Welcome!
Yes, visit. www.hanbitcho.com
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 😊
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 ❤
Hi Chef Hanbit, if i want to add pistachio butter, how much in grams for best results?
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 😊
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!
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!
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
so delicious! Waiting for travel cake class chef!
Sure 😊
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!
Thanks for sharing, your recipes are always so clear and turns out well. 🙏🏼
Thanks so much 😊
Hi Chef, I’ve made this cake using your recipe a number of times and it always turned out beautifully. MayI know what fruits go best with this that I can decorate the cake with?
Looks delish…thank you. I take it that you baked at 220 C using convection. Great videos, thank you for sharing
yep
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!
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
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
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!
Thank you Hanbit ❤ Cheese Cake is my favorite ❤
thanks
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!
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 😊
Basque cheese cake is one of my favorite cakes.
It is really tasty.
So good!
Hi Chef, I made burnt cheesecake today. Your recipe is awesome!
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!
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 😊
i did your recipe 2x already and my boss are satisfied..I will make it again today😄
Happy to hear that!
Another batch of basque cheecake for bday tomorrow😋😋😋😋 my 4th time making this
Great 👍
Your recipe is foolproof 🤝🤝thanks habit
Thanks for liking
The best Basque Cheesecake recipe I ever encountered. Thank you 😊😊
You are so welcome!
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!!
THANK YOU FOR EXPLAINING, HANBIT!!
thanks!
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! 😃
Best burn cheesecake recipe 👍 so yummy 😋
Thank you so much 😊
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
he is so cute and professional, I'd try this recipe soon, thanks
You are welcome 😊
Thanks Hanbit! I tried to make it last night and it's so delicious🤭❤❤
My pleasure 😊
you are a really great teacher! thank you! :)
You're very welcome!
This recipe is absolutely delicious, thank you very much.
10/10
💯 🥳🥳
Thanks a lot 😊
Silky and melt in your mouth! Definitely one of the best one!
Couldn't agree more!
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!
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
ua-cam.com/video/1EYMHAmtAHM/v-deo.htmlsi=0y6U18G-BDnynXEJ
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.
Thank you chef .very detils video ❤
My pleasure 😊
My pleasure 😊
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
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!
Delicious❤
Thank you 😋
Wow!!
I love basque cheese cake♥
thank you.
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?
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 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!
Lovely
Looks great
How many eggs have you used
Does your oven have fire on top too,cause mine doesn't
in the description
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!
New subscriber here!
Im going to make it this weekend
Thanks for subbing!
Hello I like your videos very much, thank you for the recipes
My pleasure 😊
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😊
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
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. Fantastic 😍 If I double the amount for 9inch pan, how long should I bake?
oh you need to test that out :)
Very informative love it! Thank you chef 💕
My pleasure
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.
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 :)
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.
Hi do you have recipe for bigger size? Thank you. Love from Indonesia
He made a separate video about sizing ua-cam.com/video/1EYMHAmtAHM/v-deo.htmlsi=0y6U18G-BDnynXEJ
@ hi, thank you!
hello!
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.
El basque cheesecake es la napolitana de las pizzas :-)
hello!
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 😁
와.. 영어까지 정말 대박이에요!!!!
네 감사합니다
Looking forward to trying this recipe out soon! 🧀
It's so good!
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!
I’ve tried this recipe which is awesome!
Glad you like it!
That looks seriously yummy. :-) I'll have to try making this.
give it a go!
@@HanbitCho have a super day.
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 !!!
Wondering if oven makes also difference, I have big convection oven with strong fan, as I can see your is also with fan, have you tried this in different oven?
yep oven makes a difference
Hello,chef Hanbit, bake the burnt cheesecake with fan on or without fan tq
yeah with fan
@@HanbitCho thank you
ohm, finally decent cheesecake recipe, tq,
Hope you enjoy
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
Rooting for you Hanbit!
Thank you!
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, 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.
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 ?
I love your recipes Chef ❤
But may I ask if i can use whipping cream instead of heavy cream? Thank you 😊
i guess so?
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.. 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.
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!
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?
cool!
I would think you have heating issues... you might want to rotate the cheesecake as you are baking and add extra time to make up for the loss in heat. You would have to play it by ear (or technically eye) and watch to see when you reach the conditions in the video. Hope this helped!! (A year late 😅)
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! 😍😊😍😊😍😊
haha right. i actually find basque much faster/easier!
Thank you for your burnt cheese cake recipe , can you show us a raw cheese cake recipe. Great videos keep up the great work
Fever Lane
yep
nice nice, how can i convert this to 8inch instead of 6inch?
take a look at my other video on scaling recipes.
Love all kinds of cheesecakes
me too!!
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.
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?
in the description.
Hi Chef Hanbit, i have a quick question, how do I get the gooey middle of the cheesecake? Because I've tried several times making it, but it's not as gooey as yours🥲 Did you bake the cheesecake on the center deck of the oven?
Thank you☺️
Yeah bake for a shorter time
@@HanbitCho I tried baking it for shorter time but the top is not burnt enough🥲
Once it cool down do you store it in refrigerator in its original pan to keep the shape?
you can take it out of the pan.