Origin of Cheesecake

Cheesecake started in ancient Greece. There, serving early versions of cheesecake was a norm at various weddings and sporting events; it’s a kind of celebratory treat for champions and newlyweds alike. A Greek physician named Aegimus even wrote a whole book about cheesecake recipes way back in the 5th century BCE.

When the Romans took over, they gave cheesecake their very own personality by creating layered cakes with crusts, an Easter recipe favored by many.

By the 1300s, England made its version of cheesecakes, infusing them with elderflower and rose water. And in the 1700s, bakers ditched yeast for fluffy, whisked eggs that transformed cheesecake from a dense bread-like snack into the smooth dessert we know today.

The big breakthrough came in 1872, when a New York dairyman, William Lawrence, unintentionally crafted cream cheese while trying to copy French Neufchâtel. That happy accident paved the way for the modern cheesecake. It’s the classic New York cheesecake I bet you have ordered at every Starbucks visit.

Around the world, cheesecake has taken on new personalities; it has never stopped evolving. Even Japan has its soufflé cake.

The Basque Burnt Cheesecake Course: What Makes It Worth It?

Based on the Original, Taught by an Award-Winning Chef

This Basque burnt cheesecake course doesn’t involve an experimental recipe made by a home cook. It came from a story one of The Bailiwick Academy’s instructors, Chef Miko Aspiras, who traveled to Spain way back in 2015 and discovered the famous cheesecake by La Viña in San Sebastian, a city located in the Basque Autonomous Community of Spain.

La Viña was and is a popular restaurant known for its cheesecake and popular pintxos. This is the birthplace of the Basque burnt cheesecake. So when we say that it’s good, it IS good.

Chef Miko took a bite of this cheesecake and made it a mission to master it, which was exactly the first thing he did after coming back to the Philippines.

Chef Miko Aspiras is a world-class pastry chef who has won award after award. He has been recognized as Tatler Philippines’ Best Pastry Chef in 2018, and became a featured speaker and lecturer of the Madrid Fusion Manila 2016 and Esquire Philippines’ Chef of the Year 2015.

He had also made it to Forbes Asia’s 30 Under 30 List. According to Forbes Asia, “He has had his eye on the culinary path ever since. Aspiras started as a commis chef at the Shangri-La in Manila, and has worked in many top hotels since, such as Resorts World Manila and Raffles. The 29-year-old has also started his own food group called Tasteless; he co-owns seven restaurant concepts under that umbrella in the Philippines.”

His experience in the industry ranges from working in casual diners to high-end restaurants, and now, he has become the Executive Pastry Chef of a major hotel and a fine dining restaurant in Sydney, Australia.

With over a decade of experience, Chef Miko truly has gained expertise in every aspect of food creation.

3 Unique Recipes in One Class?

Chef Miko’s Basque burnt cheesecake masterclass gives you an in-depth tutorial on three cheesecake recipes:
1. Almond and Coffee Basque Burnt Cheesecake
2. Matcha Black Sesame and Mixed Berries Basque Burnt Cheesecake
3. Ube and Coconut Basque Burnt Cheesecake

The thing about these recipes is that they are so unique you won’t be able to find them anywhere else. They are original recipes invented by the instructor himself. You would find almond cheesecake, coffee cheesecake, matcha cheesecake, berry cheesecake, ube cheesecake, or even coconut cheesecake. But two or three flavors combined in one? Rare. These recipes are the first and only of the kind you’ll see.

If you own some sort of food business, like a bakery or a restaurant, this is an automatic advantage. Offering products that only you have means no competitors, and that you’re the best in it. If you’re willing to commit to mastering these recipes, making them available for your customers, and consistently marketing them, quick ROI is pretty much guaranteed.

Moreover, these recipes are quite suitable for the Filipino palate, making them great for startup food businesses or those looking to expand their product line. Depending on your location or specific business strategies, these cakes will surely sell fast.

Benefits of The Bailiwick Academy Classes

Most paid culinary classes are only available for one-time participation. You buy a ticket, attend the class, take notes as much as you can, and go home, wishing you got every point and didn’t miss anything.

If we’re talking about online courses, not many are available in the Philippines, especially if you are looking for something affordable and suitable for the Filipino market. You would often just find something unreasonably priced or recipes that would only work for other cultures.

The Bailiwick Academy, being the first ever online learning platform for cooking and baking in the Philippines, is the perfect platform for food enthusiasts, business owners, hobbyists, chefs, and home cooks alike to learn various kitchen techniques taught by experienced chefs. Because it is made by a Filipino for Filipinos, you can guarantee that their offers are made with a specific market in mind, making it affordable and great for Filipinos.

The Bailiwick Academy’s online courses include workbooks and video tutorials that students can access at any time. Workbooks are downloadable, and video tutorials are always playable once purchased. No need to worry about failing the entire recipe just because you missed that the oven heat was supposed to be a degree lower. The entire course is practically yours, and you can revisit it whenever you want.

This accessibility doesn’t end with the course. The platform also allows students to contact the chef instructor of any course they purchase in case of any questions or guidance they may need while following the course.

These are all great things as they are, but above all, what truly sets these courses apart is that they teach you not only recipes and techniques, but skills and the perspective to turn their hobbies into a profitable business.

Proven Quality with Good Reviews

If you aren’t yet convinced, you’d want to hear about the opinion of students who have previously purchased this course.

Here are some reviews The Bailiwick Academy students have left that prove the quality of this Basque burnt cheesecake course:

“Hesitant at first, ‘kala ko hirap but I was wrong, so easy and super sarap. [The] chef makes it easier for me to follow. very clear [and] informative. My family loves it.”

“Super love this class! Really a masterclass!!! Super creamy and yummy... And ang daming components na pwedeng ma apply sa ibang products.”

“The most luscious high-end basque burnt cheesecake I ever tried ? ? ? Thank you Chef Miko! I'm obsessed !!!!”

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