I want to try my hand at making a cheesecake like Basuku in San Francisco. Their cheesecake is a Japanese-style basque cheesecake. It’s creamy inside, and does not look burnt all over the top like other basque cheesecakes. It’s a mash-up between the traditional basque cake and a Japanese soufflé.
What temperature and for how long do you think they bake at to get that look?
When it was first started, the chef posted the techniques and ingredients he used: cream cheese, cream, eggs, sugar, cornstarch. It was the ingredients and technique that distinguished himself from others. I can’t figure out the ratio and technique.
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