I make - Loaf Tin Cheesecake

It's a revelation to discover cheesecake baked in a rectangular loaf tin. The amount is just right for two people and it's much easier to store in the fridge as it does not take up the whole shelf. Needless to say, I use this opportunity to try various cheesecake recipes. Here are two of my favorites, Mr Cheesecake from Tokyo famous shop and Basque burnt cheesecake which has taken the internet by the storm. Being a scientific nerd, I made a comparison chart. I scaled down the BA's recipe to use the same eggs as Mr. Cheesecake. And here is how they compare:

Ingredient		Mr Cheesecake		Basque burnt cheesecake
Cream cheese		200 g		300 g
Sugar		100 g		100 g
Eggs		2		2
Sour cream		180 g		n/a
Cream		100 g		150 g
Greek yogurt		50 g		n/a
Cornstarch		20 g		20 g
White chocolate		50 g		n/a
Lemon juice		9 g		n/a
Vanilla extract		1 tsp*		1/3 tsp

*my inclusion.

As you can see both recipes are actually quite similar. Basque burnt cheesecake has more cheese per recipe whereas Mr Cheesecake uses more dairy products (both in type and in quantity) other than cream cheese. Both are easy to whip up and great base for adaptation. I do find Mr Cheesecake's recipe a bit too sweet for me, probably because of the white chocolate. My favorite variation is to add raspberries which not just provides color pop but also lends acidity and flavor to the final product. I am still working on the baking temperature and time in order to have the silky smooth texture. So watch this space!

Mr Cheesecake's cheesecake with raspberries