Gochujang Basque Cheesecake Recipe I added an extra egg to my base Basque cheesecake recipe and used only heavy cream vs milk, and blended the batter at high speed until very smooth, and rested it for 10 minutes. Added a sweet gochujang butter (butter, gochujang, and brown sugar) to the top of the cheesecake, in hindsight, should have added all of it because it could use even more kick. The resulting texture reminds me of a post-chilled Japanese cheesecake, but so creamy, buttery, with the Basque cheesecake caramelization, and overall soufflé-melt-in-your mouth delightfulness Super easy and quick Basque cheesecake recipes on are modernasianbaking.com and my cookbook, Modern Asian Baking at Home This was just a fun experimentation, will continue to tweak the recipe. If it were baked in a 6-inch vs 8-inch, would have been meltier but still, the soufflé texture was a welcomed nice touch! <3 #basquecheesecake #gochujang #cheesecakelover #asmrbaking #trend #satisfying #souffle #basqueburntcheesecake