Thank you again for this recipe. It's so helpful. I made my first cheesecake. Even though I had to downscale the ingredients, but it turned out perfect. My daughter loves it. She said" Mummy, you made better NY cheesecake than Oliver Brown. Could you please make more and more..." And also with cutting tip, I did it so well. My friend said it looked so professional 😁
Thanks so much, this is the best cheesecake recipe, loves it, my daughter gave me big thump up after she eat this cheesecake!! Thanks again, ( cheesecake is her favorite so she is very picky about it!!!❤️🤣)
Thank you so much for these informative videos! I appreciate everything you do! I just recently discovered your channel and I’m a beginner at baking so having you explain the differences between different types of baked goods is wonderful!
I'm obsessed with your channel! You're such an inspiration to everyone out there who are looking to switch their careers to become bakers. Keep it up 👍
Every time i'm trying your recipes it's a succes!Thank you for sharing all the informations and tips and tricks to get right every recipe!You're doing such a good job Chef!
Hi Sir , Such a great video tutorial!!!! I Enjoyed , practiced followed your small amount of ingredients !! It turned out so delicious!! Many thanks from USA 🇺🇸
I made this, turn out very well. The only thing I adjusted is the quantity. Standard block of cream cheese is 250g, so I used a 5" ring + wrapped the bottom instead of 6" pan and reduced all quantity. I heated up jam (so it's watery) and mixed with blueberries.
Thanks a lot Chef Hambit, I took up a challenge to bake cheesecake and I was stressed for two days. Most of the recipes were for bigger Cheesecake, information overload. Then I prayed and somehow landed on your video and I followed your recipe and Cheesecake turned out to be absolutely delicious, you are amazing. Thanks a lot.
Thank you for this recipe, I was baking for the first time with it and the cake came out great :D my family and friends loved it (and now I'm doing it 3rd time as I write this). I was able to succeed thanks to professional, yet simple and understandable instructions. I would love to see your version of the opera cake. Thank you again!
Your cheese cake taste great. I am making 2nd round, just realised that baking temp is different between video and the note - 160C vs 170C, with same baking time 40-50C. Can advise on this as I will continue keep baking this cake. I’m using 170C x 43-45 min for first round, now 2nd rounds....many thanks for this great recipe 😋😋
oh thanks for pointing out - there's no rule for this and I always give a range of 10C becuz all ovens are different. Feel free to play around with the oven time/temp within a range. If yours turned out great then stick to it - no need to follow my time/temp.
Thank you a lot I love your way of explaining and creating content, so far the best ! I started to look your channel because latte vanilla, but you have so good stuff
I didn't realise there were different types of cheesecake but it makes alot of sense! Thank you for the very informative run down!💛 Can't wait to try making this 😄
I've tried this recipe and it's so amazing, I love the way you show exactly how to do this recipe step by step, the tips and also you explained everything of the ingredients in this cake. Can you make a recipe of the Japanese cotton cheesecake? I've failed many times and tried many recipes but I don't know the reason what i've been wrong to do that cake. I want to see more videos from your channel and your books. Love from Vietnam
I’ve tried this recipe came amazingly perfect silky smooth texture without crack this recipe is 101 fool proof ❤️ thank you for detailed recipe lots of love from India..
i enjoy watching your videos. Lovely reipes and easy to follow. Most of all really appreciate your sharing of the techniques. Thank you very much and looking forward to more videos from you, Chef Hanbit Cho !!
The best explanation on different ingredients ever. One thing I notice that the recipe doesn't use lemon compared to other NY Cheesecake. Any reason behind it?
Thanks for sharing Cake flour and corn startch make grany texture in the cheese cake that i never like ,any other stablizer that make the cheese cake creamy texture
Hi @Hanbit Cho, could you please make a recipe video for the fluffy korean cheesecake? I made a lot of research but could not find one that look great. I'm from Montreal Canada, I love your channel. I make my family happy woth you recipes!!!
Absolutely love your channel and the knowledge you’re providing! Thanks a lot chef Hanbit! Anyway, can I ask a question? I’ve tried to replicate this recipe and it turns out awesome, but I just would like to ask how to get an even browning at the top? Mine was spotty with burnt spots here and there.
Thanks for the recipe. I have baked it and it turned out and taste really good. Will you be baking lemon cheesecake soon? Would love to try it out too.
Hi chef ! Thank you for the detailed video with the description. I love your recipe 😍 and would love to make it but the size of the pan I have is larger. I have a 9 inch pan. By what factor/multiple should I increase the ingredients ?
Thanks Chef for this amazing recipe, it saves a lot of time too comparing to other recipes. Well done! Want to ask, Chef, if I were to scale down to 4 inches, how should I adjust the temperature and time?
Good program chef, will appreciate if you could give d measurements also in measuring cups n spoons, most of us don’t have weighing scales, your reply will be greatly appreciated.
Love your channel. Great recipes. But as a NYer, I feel I must comment. My experience in working in NYC for years is the cake needs lemon zest and salt. Maybe hint of vanilla. And purists would never put canned anything on a cheesecake. Keep up the good work. If you want crumb bun recipe let me know. You are an artist!
This is not a good recipe. I have the original cheesecake recipe. It’s literally the best. It appears that as most pastry chefs do-you put out good content and then later delete it and replace it with not so good content. In the first video he also made a compote to put on top the cheesecake. I have the recipe.
This is the first cheesecake recipe I've seen without adding vanilla extract or lemon juice/zest. May I ask why since everyone else insists it is needed. Thank you
Chef 🧑🍳 agradezco haya esta plataforma y así podamos viajar atraves de estas pantallas y poder conocer lugares como Corea y ver lo perfeccionistas que son en todo lo que preparan así sea comidas , postres , etc., Yo deseo aprender cómo hacer esos pasteles de sus cafeterías Yam bonitas y todo tan detallado , como envolver , empaquetar un pastel , o un café , etc., El pastel de colores (arcoíris), los Rollos o cake roll , me encantan con dibujos , desde árboles navideños , corazones , etc., Chef 🧑🍳 podrá compartirnos cómo preparar este postre por favor y gracias por sus clases , para mi eso son sus videos . No sé si un día pueda tener la oportunidad de viajar a Corea , pero sin lugar a dudas es uno de mis sueños 🙏🥰😊
Wow! I love your videos so much!! Your instructions are super detailed and helpful :) What’s a good alternative for sour cream? Thank you for all your help
Thanks chef! I knew you would have an amazing recipe for baked cheesecake. My daughter has been asking me to try it at home. Chef, is there any leeway in this recipe to add a little melted white chocolate to the cheesecake batter or would that completely alter the texture? Thanks.
Are you ceo of the sugarlane bakery ? I want to ask you why don’t you work in any restaurant you are very skilled but it’s all your choice and I love your channel thanks for sharing authentic recipes
Amazing cheesecake! Thanks a lot for sharing your recipe! Can you tell me if the water you pour in the bake tray is hot, cold or at room temperature? Thanks a lot in advance!
Adorable technique and tasty looking results. Kudos! Sometimes, I achieve respectable reaults when trying ro reproduce one of your masterpieces - beeing only a hobby baker.😉. What makes me wonder: you wrap the baking pan in aluminium foil before placing in the waterfilled bath, and when unpacking after the bain-marie and cooling, there not one drop of water shows up..🧐 In all my tries, I always ended up with unwanted water puddles in my (undamaged, and later chacked, still watertight) aluminium wrapping and the pan, and even sometimes at the bottom of the pan. Anyone with a good idea, how to prevent this kind of unwanted bathing of my creations?
I just made this yesterday. I followed your instruction down to the T, except that my cake pan was an inch wider. It turned out really well, it tasted really good. I hate that I had to wait for it to chill overnight in the fridge. Just one question, the top surface of my cake was lighter than yours in the video. Should I add more baking time and change to the top heat only to make it slightly darker?
Hi chef, thank you for the recipes. Its so delicious! I alter it a lil bit by adding lil amount of sea salt and switch the cookies to biscoff cookies. I have some problem regarding the biscuit base. It always ends up the butter split and become soggy, as if the amount of butter too much. I try to reduce it the butter and add more biscoff but still happens. Could it be because in compare to regular cookies (especially digestive one), biscoff too thin? thank you so much :)
hmm, i've always used digestives and never used anything else before so not sure really. it does becomes soggy even with digestives cuz the cheesecake batter will seep through and there's nothing you can do about it. But regarding the butter splitting...not sure!
This is the best cheesecake recipe I tried. In order to double the recipe what would be the best size springform pan to use ….. sorry a silly question to ask
Hello Chef, I wanna ask some questions.. first, can we change cake flour to cornstarch to make this? then if I want to make this in square shape, what size baking pan can I use for this recipe? Thank you in advance :)
I have just subscribed your channel i love how you explained in details. My only qs is can i use buttermilk instead of sour cream?and can i use 25cm springform cake tin? Many thanks x
Thanks!! Can you pls tell me the size of your springform tin bcz i used on 25cm springform tin and my cheesecake came out thin 😄 but loved your receipe.. please can i have receipe of macarons and the meringue 😊
Thank you for the great videos! I baked quite a lot NY cheesecakes before, either water bath or without. When I do water bath method, no matter how well( double wrapped with foil) I wrapped the tin, most of the time the water can still zip into the batter. Foil tends to easily get damage and create mall holes. Nobody like soggy cheesecake haha. Do you have any cool ideas to prevent this happen? I usually bake with bigger tin like 10 inch. If not using loose bottom tin, just line with baking paper, will it be a problem of unmolding it? I have never tried with a non loose bottom tin with bake cheesecakes before. Any help would be appreciated. Thank you so much. Carrie
have purchased disposable aluminum plates and placed them in addition to the aluminum casing. I put the plate after wrapping the aluminum foil well, which prevents water leakage.
These videos are the best pastry tutorials on TH-cam!
thank you!
Completely agree with you!
Yes very underwatched channel
Thank you again for this recipe. It's so helpful. I made my first cheesecake. Even though I had to downscale the ingredients, but it turned out perfect. My daughter loves it. She said" Mummy, you made better NY cheesecake than Oliver Brown. Could you please make more and more..." And also with cutting tip, I did it so well. My friend said it looked so professional 😁
Sounds great!
Thanks so much, this is the best cheesecake recipe, loves it, my daughter gave me big thump up after she eat this cheesecake!! Thanks again, ( cheesecake is her favorite so she is very picky about it!!!❤️🤣)
Glad you liked it!!
Thank you so much for these informative videos! I appreciate everything you do! I just recently discovered your channel and I’m a beginner at baking so having you explain the differences between different types of baked goods is wonderful!
You are so welcome!
I'm obsessed with your channel!
You're such an inspiration to everyone out there who are looking to switch their careers to become bakers. Keep it up 👍
Thank you so much!!
@@HanbitCho 😊
Every time i'm trying your recipes it's a succes!Thank you for sharing all the informations and tips and tricks to get right every recipe!You're doing such a good job Chef!
Glad you like them!
I tried this amazing recipe. My result is unbelievable.
Great 👍
Please Hanbit 🙏
Give us the weights and measures, pan sizes and
Oven temps and times
For all your tutorials 🙏💕❣️
Honestly you are the best chef I've seen, I learned alot from you that helped me with my business... thank you chef
Wow, thank you
Thank you for this. It's very hard to find a small cheesecake recipe, so you have to do all the conversions by yourself
yeah
Hi Sir ,
Such a great video tutorial!!!!
I Enjoyed , practiced followed your small amount of ingredients !!
It turned out so delicious!!
Many thanks from USA 🇺🇸
nice!
I made this, turn out very well. The only thing I adjusted is the quantity. Standard block of cream cheese is 250g, so I used a 5" ring + wrapped the bottom instead of 6" pan and reduced all quantity. I heated up jam (so it's watery) and mixed with blueberries.
good!
Thanks a lot Chef Hambit, I took up a challenge to bake cheesecake and I was stressed for two days. Most of the recipes were for bigger Cheesecake, information overload. Then I prayed and somehow landed on your video and I followed your recipe and Cheesecake turned out to be absolutely delicious, you are amazing. Thanks a lot.
Great to hear! Glad I could help.
I Love the measurements are in grams. Thanks Chef!!!
Glad you like them!
Thank you for this recipe, I was baking for the first time with it and the cake came out great :D my family and friends loved it (and now I'm doing it 3rd time as I write this). I was able to succeed thanks to professional, yet simple and understandable instructions. I would love to see your version of the opera cake. Thank you again!
My pleasure 😊
I Loved the knife tip! Thanks!
cool
Your cheese cake taste great. I am making 2nd round, just realised that baking temp is different between video and the note - 160C vs 170C, with same baking time 40-50C. Can advise on this as I will continue keep baking this cake. I’m using 170C x 43-45 min for first round, now 2nd rounds....many thanks for this great recipe 😋😋
oh thanks for pointing out - there's no rule for this and I always give a range of 10C becuz all ovens are different. Feel free to play around with the oven time/temp within a range. If yours turned out great then stick to it - no need to follow my time/temp.
Thank you a lot I love your way of explaining and creating content, so far the best ! I started to look your channel because latte vanilla, but you have so good stuff
Happy to hear that!
I didn't realise there were different types of cheesecake but it makes alot of sense! Thank you for the very informative run down!💛 Can't wait to try making this 😄
Glad it was helpful!
Thank you very much for reposting the video. Going to make it today
Hope you enjoy
Such a perfection. Thank you so much mr. Hanbit Cho for your recipes.😊
thanks!
It's been in the oven for 10 minutes now, it's starting to smell nice.
nice
Hi Chef, I made this and gave it as a present, my friend loved it! Thank you!
Wonderful!
I've tried this recipe and it's so amazing, I love the way you show exactly how to do this recipe step by step, the tips and also you explained everything of the ingredients in this cake. Can you make a recipe of the Japanese cotton cheesecake? I've failed many times and tried many recipes but I don't know the reason what i've been wrong to do that cake. I want to see more videos from your channel and your books. Love from Vietnam
thanks.
Mmmmm this is one of my favourite cakes, shame you can't send me some. My mouth is watering watching the fruit being put on top, so indulgent.
haha right
I’ve tried this recipe came amazingly perfect silky smooth texture without crack this recipe is 101 fool proof ❤️ thank you for detailed recipe lots of love from India..
My pleasure 😊
Great video now I diffidently understand how to make NY cheese cake
Glad it was helpful!
I'll try to make this for Christmas, thank you for the video!
cool.
I 'll try to bake both of NY cheesecake and basque cheesecake next time from your advice and thank you for all your tips.
Hope you enjoy
@@HanbitCho You ' so nice that you answer to everyone' s questions 😍😍thanks for your kindness
i enjoy watching your videos. Lovely reipes and easy to follow.
Most of all really appreciate your sharing of the techniques. Thank you very much and looking forward to more videos from you, Chef Hanbit Cho !!
My pleasure 😊
Will definitely fly to korea just to visit sugar lane and try your creations! 😍
thank you so much!
Excellent. I know a lot more about cheesecake than before.
Glad it was helpful!
Magnifique ça fait envie vous êtes un sacré chef 🇨🇭👨🍳
merci!
Now i know the difference! Chef Hanbit is 👌👌👌
thanks!
The recipe look so promising. Korean dessert is the best.
So good!
@@HanbitCho thank you for the recipe. Im already subscribed and continue the great work.
Learn so much from your video, thank you so muchhh😁😁😁😁
My pleasure 😊
Thank you Cho , this is the best recipe 👍👍👍
thanks a lot!
Yess please do provide us an eggless vanilla veg cake please 🙏
Sure 😊
The best explanation on different ingredients ever. One thing I notice that the recipe doesn't use lemon compared to other NY Cheesecake. Any reason behind it?
yeah! cuz I use sour cream!
I love this man!! Love his video.
thanks!
Chef Cho is the best
thanks!
😍😍...i should do this🥰..thank you for all the yummy recipe..
My pleasure 😊
It became a much moist and rich cheese cake 🍰 🧀🤠
thanks!
Thanks for sharing
Cake flour and corn startch make grany texture in the cheese cake that i never like ,any other stablizer that make the cheese cake creamy texture
right
New subscriber...thank you for sharing your craft. I learned alot from this video.
Awesome! Thank you!
Pretty!
thanks!
Now we're talking, this is my favourite cheesecake 😋
It's so good!
Thank you Chef for this video! I love your tutorials. Can you make a tutorial video of dacquouise? :) Thank you!
Great suggestion!
Hi Hanbit great work with you easy to follow video, when you going to show the soufflé cheese cake recipe.
Thank you
Angelo
ok!
@@HanbitCho Thank you!
Made it. Came out perfect ❤🎉
nice!
Hi @Hanbit Cho, could you please make a recipe video for the fluffy korean cheesecake? I made a lot of research but could not find one that look great. I'm from Montreal Canada, I love your channel. I make my family happy woth you recipes!!!
cool okie.
Absolutely love your channel and the knowledge you’re providing! Thanks a lot chef Hanbit!
Anyway, can I ask a question? I’ve tried to replicate this recipe and it turns out awesome, but I just would like to ask how to get an even browning at the top? Mine was spotty with burnt spots here and there.
hello!
Thanks for the recipe. I have baked it and it turned out and taste really good. Will you be baking lemon cheesecake soon? Would love to try it out too.
Sounds great!
Tip: turn off your oven fan to avoid burning the outer later of your baked goodies. Only use the convection function when roasting.
right.
Hi chef ! Thank you for the detailed video with the description. I love your recipe 😍 and would love to make it but the size of the pan I have is larger. I have a 9 inch pan. By what factor/multiple should I increase the ingredients ?
hmm 8 inch is usually 1.8 times 6inch. so a bit more than that!
@@HanbitCho Thank you, chef !!!
Rooting for you Hanbit!
Thank you!
Thanks Chef for this amazing recipe, it saves a lot of time too comparing to other recipes. Well done!
Want to ask, Chef, if I were to scale down to 4 inches, how should I adjust the temperature and time?
hmm i used 6 inches (15cm) so ...i think i would keep the temp the same but shorten the time. not sure by how much...i need to test it myself.
Hello chef Hanbit 🧑🏻🍳 will you be making anymore cheese cake recipes? Looking forward to them!
yep i will do!!
Wonderful👍
Many thanks
I would appreciate if you would also have in cups n tablespoon conversion.
Thanks for your great recipes
take a look on google for conversions.
Good program chef, will appreciate if you could give d measurements also in measuring cups n spoons, most of us don’t have weighing scales, your reply will be greatly appreciated.
yeah you need a digital scale.
Love your channel. Great recipes. But as a NYer, I feel I must comment. My experience in working in NYC for years is the cake needs lemon zest and salt. Maybe hint of vanilla. And purists would never put canned anything on a cheesecake. Keep up the good work. If you want crumb bun recipe let me know. You are an artist!
cool
This is not a good recipe. I have the original cheesecake recipe. It’s literally the best. It appears that as most pastry chefs do-you put out good content and then later delete it and replace it with not so good content. In the first video he also made a compote to put on top the cheesecake.
I have the recipe.
Hey Hanbit, great content as usual! Which cream cheese brand do you prefer? Their fat, salt and water content varies so much.
oh I usually use Kiri.
@@HanbitCho Thanks a lot!
This is the first cheesecake recipe I've seen without adding vanilla extract or lemon juice/zest. May I ask why since everyone else insists it is needed. Thank you
No particular reason.
Probably because there's sour cream already for acidity as sub to lemon
Chef 🧑🍳 agradezco haya esta plataforma y así podamos viajar atraves de estas pantallas y poder conocer lugares como Corea y ver lo perfeccionistas que son en todo lo que preparan así sea comidas , postres , etc.,
Yo deseo aprender cómo hacer esos pasteles de sus cafeterías Yam bonitas y todo tan detallado , como envolver , empaquetar un pastel , o un café , etc.,
El pastel de colores (arcoíris), los Rollos o cake roll , me encantan con dibujos , desde árboles navideños , corazones , etc., Chef 🧑🍳 podrá compartirnos cómo preparar este postre por favor y gracias por sus clases , para mi eso son sus videos .
No sé si un día pueda tener la oportunidad de viajar a Corea , pero sin lugar a dudas es uno de mis sueños 🙏🥰😊
ok!
Wow! I love your videos so much!! Your instructions are super detailed and helpful :) What’s a good alternative for sour cream? Thank you for all your help
hmm not sure...
Thanks chef! I knew you would have an amazing recipe for baked cheesecake. My daughter has been asking me to try it at home. Chef, is there any leeway in this recipe to add a little melted white chocolate to the cheesecake batter or would that completely alter the texture? Thanks.
great! I personally haven't seen a recipe with white chocolate for cheesecake...so not sure!
Are you ceo of the sugarlane bakery ? I want to ask you why don’t you work in any restaurant you are very skilled but it’s all your choice and I love your channel thanks for sharing authentic recipes
yep I am.
Amazing cheesecake! Thanks a lot for sharing your recipe! Can you tell me if the water you pour in the bake tray is hot, cold or at room temperature? Thanks a lot in advance!
i use hot water.
@@HanbitCho I really thank you so much!
I'm making this soon
great!
Hey chef great job 👍 kindly give us the measurements
yeah in the description
Have you tried not pre-baking your crust? It stays softer and a little crumbly--a texture I've come to prefer.
oh thats completely personal preference! some people don't pre bake the crust!
Adorable technique and tasty looking results. Kudos!
Sometimes, I achieve respectable reaults when trying ro reproduce one of your masterpieces - beeing only a hobby baker.😉.
What makes me wonder: you wrap the baking pan in aluminium foil before placing in the waterfilled bath, and when unpacking after the bain-marie and cooling, there not one drop of water shows up..🧐 In all my tries, I always ended up with unwanted water puddles in my (undamaged, and later chacked, still watertight) aluminium wrapping and the pan, and even sometimes at the bottom of the pan.
Anyone with a good idea, how to prevent this kind of unwanted bathing of my creations?
hello!!
@@HanbitCho Hello Chef. Do you have a hint, what I do wrong, in regards of the unwanted water inside the - still tight - alufoil-wrapping?
Hi Hanbit, thanks for this recipe! I was wondering if this is a fan assisted recipe??
Yes, it is!
Can you please do a video on Eclairs, and how to glacaje cakes 🎂
yep!
I just made this yesterday. I followed your instruction down to the T, except that my cake pan was an inch wider. It turned out really well, it tasted really good. I hate that I had to wait for it to chill overnight in the fridge. Just one question, the top surface of my cake was lighter than yours in the video. Should I add more baking time and change to the top heat only to make it slightly darker?
yeah just bake it longer or apply top heat. up to you!
Awesome content Chef 😍
great!
화씨로 다시 계산해서 만들었는데 망했어요. ㅜㅜ 정말 제대로 만들고싶었는데..
에궁 뉴욕 치즈케익이 엄청 쉬워보여도 조금은 연습이 필요해요! 어느 부분에서 잘못 되셨나요?
Thank you for the recipe
Can I make it in mini silicone mold?
Yes you can!
Hi chef, for the egss do i use egg yolk only or all of the eggs? Thanks chef! Keep fighting i always wait for your new recipe! ❤
oh if it says eggs then i'm referring to whole eggs!
I have a question. The ingredients only use egg yolks. Or include egg whites and egg yolks as well. 😊
yep
I love all videos! I really like cheescake but I woul like to learn Who to do Make Japanese or Corean cheescake I really love this cheescake please🥧🙏
yeah
@@HanbitCho please Japanese Cheesecake
Thanks for sharing this perfect recipe, can I use a baked chocolate cake layer instead of cookie crust?
yeah guess so!
Thank you so much for sharing the recipe. Just wondering if we need to bring cream cheese to room temperature beforehand? Thanks 🙏
Yes you do
자세한 설명 감사합니다!
네~
Hi chef, thank you for the recipes. Its so delicious! I alter it a lil bit by adding lil amount of sea salt and switch the cookies to biscoff cookies. I have some problem regarding the biscuit base. It always ends up the butter split and become soggy, as if the amount of butter too much. I try to reduce it the butter and add more biscoff but still happens. Could it be because in compare to regular cookies (especially digestive one), biscoff too thin? thank you so much :)
hmm, i've always used digestives and never used anything else before so not sure really. it does becomes soggy even with digestives cuz the cheesecake batter will seep through and there's nothing you can do about it. But regarding the butter splitting...not sure!
Because biscof is already a butter biscuit so reduce only the amount of butter
Thank you so much for this tutorial video! Can I use the steam function of Unox instead of water bath? Thanks again for this lovely video!
hmm i probably wouldn't use the steam function - i actually never tried it. it's meant to be used when making bread.
Thank you for sharing! I’m now baking my first ever heavy cheese cake. Looking forward to it. Thanks again!
This is the best cheesecake recipe I tried. In order to double the recipe what would be the best size springform pan to use ….. sorry a silly question to ask
oh take a look at my video on scaling recipes!
@@HanbitCho thank you, I will
Hello chef..ur recipe is awesome..what can i replaced instead of sour cream and do i use the same quantity? Thank you loads.
hmm not sure...
Chef in England we don't have cake flour.
how to make cake flour please?
take a look on google! you can make it.
Very tasty sir keep it up
Thanks a lot
Hello Chef, Can I replace sour cream for lemon juice? By the way, I really appreciate your videos. Have a nice day Chef.
hmm dunno. maybe yeah.
Hello Chef, I wanna ask some questions..
first, can we change cake flour to cornstarch to make this?
then if I want to make this in square shape, what size baking pan can I use for this recipe?
Thank you in advance :)
hmm i guess you can change it to cornstarch. you need to adjust the amount of the recipe depending on the size of the pan.
@@HanbitCho ah.. okay. Thank you chef 🙏🏻
Hi chef,
Can I put fruit jelly layer on the top of New York cheese cake??
yep!
I have just subscribed your channel i love how you explained in details. My only qs is can i use buttermilk instead of sour cream?and can i use 25cm springform cake tin? Many thanks x
oh i think you can! it should work!
Thanks!! Can you pls tell me the size of your springform tin bcz i used on 25cm springform tin and my cheesecake came out thin 😄 but loved your receipe.. please can i have receipe of macarons and the meringue 😊
So then can i use 1 cup yogurt to replace sour cream and another 1 cup yogurt to replace heavy cream so 2 cup all in all? Some recipes do use yogurt
hmm not sure.
Thank you for the great videos!
I baked quite a lot NY cheesecakes before, either water bath or without. When I do water bath method, no matter how well( double wrapped with foil) I wrapped the tin, most of the time the water can still zip into the batter. Foil tends to easily get damage and create mall holes. Nobody like soggy cheesecake haha.
Do you have any cool ideas to prevent this happen? I usually bake with bigger tin like 10 inch.
If not using loose bottom tin, just line with baking paper, will it be a problem of unmolding it? I have never tried with a non loose bottom tin with bake cheesecakes before.
Any help would be appreciated.
Thank you so much.
Carrie
have purchased disposable aluminum plates and placed them in addition to the aluminum casing. I put the plate after wrapping the aluminum foil well, which prevents water leakage.
Thanks for your viedos .They are perfect . A Question is your oven convication .because we have to adiust to our oven .pls let me know .thanks
yeah i use convection oven!
Thanks for reply 😊
Can you please show the recipe of cheese cream
right.
Hi, appreciate if you can please give the ingredients recipe for an 8-inch and 9-inch round pan New York cheesecake respectively. Thank you.
it's going to be larger - not sure by how much!