CEO & PASTRY chef
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For Basque cheesecakes, the classic is the classic. You will never get tired of it. The recipe is gluten free and it even includes how to make the raspberry sauce which adds tanginess for the overall balance.
The deep chocolate flavour matches so well with cheese. This rich chocolatey cheesecake is topped with chocolate whipped cream which adds lightness in texture.
Matcha pairs well with Basque cheesecake – especially when you add red beans to it. Truly an Oriental touch to the Western cheesecake.
It’s a definitely smaller size than the regular Basque cheesecake that are usually 15cm+ in diameter. The mini size makes it look cute and suitable as a cafe dessert.
With the classic flavour, you would only need 4 ingredients…and it’s gluten free! How great is that.
As usual Hanbit’s recipes put emphasis on overall efficiency. Thus, the number of ingredients have been reduced to a minimum yet it can’t get any more delicious.
Hanbit comes from a non-pastry background. He worked in banking, consulting and IT. This meant that in order to become a pastry chef, he learnt everything from scratch. This journey helped him design his courses such that it’s accessible to home-bakers as well as professionals.
Hanbit’s genuinely interested in the science of baking. Thus, he tries to take the time to explain about the role of specific ingredients and how the methods work. In turn this helps his students to reduce the chances of failure.
Hanbit has been teaching students at his academy (Sugar Lane) for the past 4 yrs. Having taught more than 2000 students He has seen enough to know where students make mistakes and experience difficulties.
CEO & PASTRY chef