Enjoy FREE DELIVERY with minimum purchase of $80 until 31st March 2023

Basque-style Charred Cheesecake 16

Daniel DingNoviceBaking ClassParagon (Orchard)

GST incl.

11 Jul 2021 (Sun)
2.30 pm - 4.30 pm

Basque-Style Charred Cheesecake

Unlike their American cousins, Basque-style cheesecakes are crustless; they are baked in a hot oven so that the batter's edges caramelize into a natural crust. This cheesecake is somehow both light and rich. It is creamy and custardy within but with a bitter edge from the caramelised perimeter to take the edge off the creamy interior. It is soft and fluffy when it first comes out of the oven and then it firms up as it cools, settling to a more traditional baked cheesecake consistency.

In this course, you will learn:

  • How to prepare a Basque baked cheesecake


  • Duration: 2 Hours
  • Type: Full Hands-on
  • Recommended age: 16 Years Old and Above
  • Equipment, ingredients and packaging will all be provided

*Students will work INDIVIDUALLY to bake their own 8” Basque-style Charred Cheesecake

Please read our Terms and Conditions before you proceed to register for the class.

  1. Duration of class might be extended instead of the stipulated timings.
  2. Cleaning/Washing will be part of the baking experience.
  3. Fees for scheduled classes must be paid fully in advance to secure your booking. Your booking is only confirmed once full payment has been received.
  4. Once your booking is confirmed, no refunds or transfers to another class will be given.
  5. Payment will be fully forfeited regardless of the unforeseen circumstances. We recommend that you arrange for someone to attend in your place. Please inform us of the person who will be attending in your place.
  6. In the event that the minimum number of participants is not met, the class will be cancelled. We will inform you via email. You can choose to either get a refund of the class fee or attend another class of the same value.

Instructor Details

Daniel Ding

Related Classes

About Daniel Ding

Daniel found his calling in pastry after having dabbled in food photography for many years. He developed his interest further to graduate with a Diploma in Patisserie from Le Cordon Bleu, Tokyo. Perceiving baking as the ultimate marriage between science and aesthetic,  Daniel strives to produce a perfect bake.

As an instructor, he makes baking approachable and fun even for beginners. Daniel will also share tips and tricks in the kitchen that will make your bakes the envy of your friends!