| Semi-Baked Strawberry Rose Raspberry Cheesecake Tart |
Winter Exclusive · New Strawberry Season Course!!
After a year of anticipation, the strawberry season has finally arrived.
This year, we're introducing a fresh combination to our existing strawberry cake class.
We've merged tart crust creation with Hananeco's rarely offered cheesecake,
adding a touch of cake assembly concepts to craft a dessert that embodies all the dreamy elements of winter.
During the trial run, we were captivated by its beauty and flavor.
It's the kind of "So delicious, so beautiful!" that elicits involuntary gasps of amazement.
The focus of this class will be on the analysis of cheesecake ingredients, ratio balancing, and operational details.
I will also share insights into flavor design concepts and combination logic,
so you'll not only learn the recipe but also understand "why this combination tastes so good."
🌸 What is "Semi-Baked Cheesecake"?
Within the cheesecake family, we're familiar with dense, light, and raw cheesecakes.
"Semi-baked cheesecake" is a newcomer that has gained popularity in recent years.
It utilizes the characteristics of high-hydration recipes, being removed from the oven when semi-baked.
The soft, molten center revealed upon cooling—
its melt-in-your-mouth smooth texture and rich aroma—
is an addictive flavor that captivates from the first bite.
| Course Highlights |
✨ Master Three Key Techniques at Once
Tart crust × Semi-baked cheesecake × Berry flavor design,
understanding the logic behind desserts, not just the recipe.
🍓 Strawberry × Raspberry × Rose
A harmonious blend of triple sweet and tart fruitiness with floral notes, creating delicate layers like fine perfume.
💡 Flavor Design Philosophy Sharing
From ingredient selection and ratio setting to flavor structure,
guiding you to understand "how to make flavors memorable."
| What We Will Learn in This Class |
· Key points for creating a no-rest, high-hydration tart crust
· Techniques for rolling, pressing, and molding the tart crust
· Rhythmic operation and temperature control for double baking
· Recipe and crucial steps for making semi-baked cheesecake batter
· Differences in cheesecake batter texture with varying ingredient ratios
· Temperature adjustments during baking and judging browning
· Cooling choices and texture stabilization techniques after baking
· Operational details for flavored whipped cream
· Whipped cream piping techniques and layered design
| Course Product | 1 x 6-inch cake
![[Baking Class] Semi-Baked Strawberry Rose Raspberry Cheesecake Tart - Cuisine - Fresh Ingredients](https://cdn02.pinkoi.com/product/92uJ7i5A/0/1/800x0.avif)
Workshop Description
Notes
Important Notes
* For each class, please bring your own corresponding carrier bag (cooler bag) and box for the completed product (size/quantity) as listed above.
Cancellation Policy:
Cancellations notified 7 days or more before the event date (excluding the event date) will receive a full refund.
Cancellations notified between 6 days and 4 days before the event date (excluding the event date) will receive a 50% refund of the amount paid.
Cancellations made 3 days before the event date up to the day of the event are not accepted and will not be refunded.
If participation is terminated due to reasons not attributable to the organizer during the event, no refund will be provided.
We recommend transferring your spot if you need to cancel within 6 days before the event. However, please be sure to inform us of the name and contact information of the substitute participant.
In case of force majeure events such as natural disasters, we will contact you proactively to arrange for rescheduling or a refund.
Rescheduling Policy:
Rescheduling is possible between 6 days and 4 days before the event date (excluding the event date). However, rescheduling is limited to one time and only for events organized by the same entity.
If there is a price difference after rescheduling, the difference will be refunded or paid accordingly.
Rescheduled events are not eligible for cancellation.
Rescheduling is not accepted 3 days before the event date up to the day of the event.
We recommend transferring your spot if you need to reschedule within 3 days before the event. However, please be sure to inform us of the name and contact information of the substitute participant.
[Notes]
Photography is permitted during the class; recording video or audio without consent is prohibited.
Handouts will be provided during the class; please bring your own writing utensil.
Individuals not registered for the experience are kindly asked not to enter the activity area to avoid disrupting the teacher and other students.
Class Confirmation: The class will proceed with a minimum of 2 participants. If the minimum number is not met, we will notify you in advance to arrange for rescheduling or a full refund.
[Hananeco Cake Lab]
Professional baking and cake courses with a structured teaching approach.
Building a foundation with solid theoretical knowledge.
Progressing from simple to complex, starting from scratch.
Intimate small-class instruction, ensuring no step is missed!
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