9 Comments
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Andrea's avatar

I have never made a burnt basque cheesecake, i was always skeptical about it, however I tried this recipe and it turned out amazing, the creamiest cheesecake I’ve ever had šŸ˜‹

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Marie A.'s avatar

Hi! May I ask… why the cornstarch over flour?

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Rebecca-Anne Do Rozario's avatar

I love this cheesecake! It's awesome. And with raspberries... wow

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QSJM1977's avatar

Did you slice it with a really hot knife? I noticed the steam in the video.

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Soohyun Lee's avatar

Yes I heated my knife with a blowtorch to get a clean cut (you could also dip your knife into a jug of hot water for a few seconds).

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Anita's avatar

Hi! I tryed this amazing recipe but the texture turned out more lumpy than yours, can you help me finding out where I went wrong? I'm from Italy, maybe the cream cheese we use here has a different formula than yours, but I'm just wondering

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Soohyun Lee's avatar

Hi Anita! Yes, the texture of the cheesecake can vary depending on the type of cream cheese you use. I recommend brands like Philadelphia, Anchor or Kiri. Also, if the cheesecake is over-baked, it will have grainy, dense texture (The cheesecake should be slightly wobbly when you remove it from the oven).

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Kamile Grigonyte's avatar

Does the oven need to be fanned?

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Soohyun Lee's avatar

Hello. I use low-fan setting on my oven when baking my cheesecake. If your oven doesn’t have the low fan mode, you can use top/bottom heating mode instead.

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