This is the Introduction Lesson of the course. Press play — you’re already learning.
The top browns before the inside cooks.
Or the inside cooks before the top browns.
It's not your oven.
In this course, You’ll learn the framework underneath every Basque Cheesecake.
So you can bake any size, any flavor, any pan, without searching for a new recipe ever again.
Perfectly burnt top. Creamy inside. Every single time.
By Vicky · Author of 3 bestselling cheesecake books (250,000+ copies sold) · 20,000+ students · 7-day money-back guarantee
Subtitles and PDF materials available : English (original); Spanish; Ukrainian; Portuguese; Russian
EVERY RECIPE GIVES YOU A DIFFERENT TIME, A DIFFERENT TEMPERATURE, A DIFFERENT PAN SIZE…
…and you’re guessing which one to trust.
- The top never gets dark enough — pale, blonde, nothing like the photo.
- Or the top burns black and bitter while the inside is still underbaked and runny.
- And when you get the perfect burnt top, the inside is completely overcooked.
- You’ve wasted another $25 in cream cheese on a cheesecake you couldn’t serve.
- Maybe it worked once, but you can’t repeat it.
It’s not your oven. It’s not the recipe.
It’s that nobody taught you how a Basque cheesecake actually works.
THE PROCESS
FOUR STAGES – The Perfect Basque Cheesecake
Understand this process and you’ll always get
THE PERFECT BURNT TOP WITH THE CREAMY INSIDE
a cheesecake worth serving
EVERY SINGLE TIME
Every flavor comes down to four ingredient types.
Pistachio. Coffee. Blueberry. Chocolate. Matcha. Hazelnut. Raspberry. Earl Grey. Ube. Black sesame. Lemon. Mango.
You name it.
Master the four — bake any flavor in any size you can imagine.
FAT-BASED
Pistachio · Hazelnut · Almond · Black Sesame · Tahini
Pastes blend straight in. No rebalancing.
INFUSION
Coffee · Earl Grey · Tonka · Lavender · Tea · Spices
Steep into the cream. Replace plain cream with infused.
WATER-BASED
Blueberry · Raspberry · Mango · Passion Fruit · Citrus
Reduce the purée. Rebalance the moisture.
CHOCOLATE
Dark · Milk · White
A special case — emulsify cocoa butter with the cream first.
Four categories – Infinite flavors.
Don’t ever look for recipes again.
Same method. Different cheesecakes.
Every cheesecake below comes from the same recipe logic — just a different category, a different pan, a different flavor.
Lesson 06 — The Iceberg
23×9 cm rectangular · vanilla base with chocolate ganache
Lesson 11 — Pistachio Basque
Ø20 cm round · fat-based ingredient
Lessons 08 — Chocolate Basque
Ø18 cm round · chocolate (the special case)
Lesson 09 — Coffee Basque
Ø16 cm round · infusion ingredient
Lessons 10 — Black Sesame Basque
Ø18 cm round · fat-based ingredient · with sablé and raspberry sauce
Lesson 07 — Blueberry Basque
Ø14 cm round · water-based ingredient
Lesson 03 — 11 cm Round
The Classic Vanilla: Quick dinner format · two-phase logic
Lesson 04 — 8 cm in Cup
The Classic Vanilla: Dinner party / gift format · one-phase logic
Lesson 05 — 5 cm Mini
The Classic Vanilla: Café counter / market stall format · molten center
Nine cheesecakes.
The same method makes them all.
By the end of this course, you'll be able to:
1. Pull every cheesecake at the perfect moment.
Using a thermometer, not a timer. The mahogany top, the molten center, the wobble that finally sets the way it’s supposed to — every single time.
2. Bake any size, from 5 cm minis to 24 cm round.
With the full scaling guide. Eight pan sizes plus the rectangular Iceberg format. Every ingredient, every gram, every temperature — calculated for every pan you’ll ever own.
3. Adapt any flavor without searching for a new recipe.
Pistachio, coffee, blueberry, matcha, hazelnut, ube, black sesame, raspberry, Earl Grey — using the four-category framework. One logic. Infinite combinations.
4. Make the Iceberg.
The rectangular Basque with chocolate ganache and the perfect square cross-section. The slice that stops the scroll on Instagram and silences a dinner table.
5. Bake mini cheesecakes ready for selling.
5 cm and 8 cm formats served in their own paper cups. Ready for café counters, gift boxes, weekend orders, market stalls.
And you'll know exactly why each one works.
What's inside the course
CHAPTER 1 — THE FOUNDATION
3 lessons. The base recipe and the science underneath every Basque cheesecake.
- •Lesson 00 — Introduction · the framework, the four ingredient types, why everything changes with the pan
- •Lesson 01 — The Base Formula · vanilla batter, cream cheese, vanilla pod infusion, the chill rule
- •Lesson 02 — Baking and Cooling · two-phase method, the thermometer rule, carryover heat, why you pull at 62–66°C
CHAPTER 2 — MASTER EVERY PAN
4 lessons. Same batter, four formats — each with its own logic.
- •Lesson 03 — 11 cm · two-phase logic for the small round
- •Lesson 04 — 8 cm · where the rules start to break. One-phase logic
- •Lesson 05 — 5 cm Mini · a different product entirely. Molten center, served in the cup
- •Lesson 06 — The Iceberg · rectangular pan with chocolate ganache. The signature showpiece
CHAPTER 3 — MASTER EVERY FLAVOR
8 lessons. The four ingredient categories, applied.
- •Lesson 07 — Blueberry · water-based. Reduce the purée, rebalance the moisture
- •Lesson 08 — Chocolate · the special case. Cocoa butter and water balance
- •Lesson 09 — Coffee · infusion-based. Steep into the cream
- •Lesson 10 — Black Sesame · fat-based, with a sablé base and raspberry sauce
- •Lesson 11 — Pistachio · fat-based. The cleanest application of the framework’s fat rule
CHAPTER 4 — FINAL CONSIDERATIONS
1 lesson. Everything connects.
- •Lesson 12 — Final Considerations · how to combine pans, flavors, and formats. Where to go next.
Plus three bonus cheesecakes — beyond Basque.
Three of Vicky’s most-loved cheesecakes from the academy library. Included free with the course. Yours for 12 months.
Bonus #1 — Cheesecake Chanton
Layered chocolate and caramel cheesecake topped with chocolate shards. The coffee-shop signature, made at home.
Bonus #2 — Strawberry Green Tea Cheesecake
Strawberry, matcha, and a buttery crust — layered like stained glass. Fresh, light, and built to be photographed.
Bonus #3 — Matcha Raimu Cheesecake
Bright citrus cheesecake on a matcha base. Refined, restaurant finish — the slice that ends a dinner perfectly.
WHO IS YOUR TEACHER
Viktoria Sokoliuk
I’m Viktoria — a pastry chef with 12 years of experience, a deep love for teaching and the author of three bestselling cheesecake books with over 250,000 copies sold.
I’ve spent the past 8 years teaching pastry online and running workshops around the world. In all that time, one thing has never changed: the moment a home baker makes something beautiful for the first time and can’t quite believe they did it. That moment is why I do this.
I’m the founder of an online school that has helped more than 20,000 students learn to bake with confidence.
Most people don’t fail at pastry because they lack talent. They fail because nobody showed them what right actually looks like at every step. That’s exactly what I built The Bake Academy to fix.
More Than Just Lessons
SUPPORT
Ask Vicky directly. Submit a question anytime through our support system or ask directly under any lesson. No more guessing.
SELF-PACED, ON YOUR SCHEDULE
Every lesson is pre-recorded in 4K. Watch when you want, where you want, on any device. No cohort pressure. 12 months to take it at your pace.
COMMUNITY
Share your bakes. See what other students are making. Ask questions. Celebrate wins. A private community of home bakers from 40+ countries — your second kitchen.
What Our Students Say
Francine L.
“I made Basque cheesecakes from probably 5 different recipes and every time the middle was either runny or completely overcooked. I genuinely thought my oven was broken or something. The thermometer rule made so much sense!!!. Pulled my next one at 64°C and the texture was perfect!!✨ My husband loved it. I’ve made it 4 more times in different flavors and it’s the same every time now. 🤍”
Laura D.
I finally decided to join and try the Basque cheesecake and honestly I was nervous the entire time. I made a few questions to Vicky herself before starting and she was very sweet and fast answering which made me feel confident! When I cut into it and saw that perfect creamy center I almost cried of happiness 🥹!! My friends really thought I ordered it from somewhere…
Anna T.
“I was honestly scared to try anything more advanced than box mix brownies. I thought patisserie was just not for people like me. I just made a lemon tartlet that looked like PERFECTION. I’ve never felt so proud of something I made in my kitchen.”
Barbara W.
“I’ve made cakes for every birthday in my family for years. Good cakes, but nothing special. My sister-in-law asked me three times where I bought the honey cake I brought to Easter dinner. I made it myself ✨. That felt incredible.“
Amanda F.
“I’ve had the Mille-feuille saved on my phone for over a year. Every time I thought about attempting it I talked myself out of it — what if it fails and I show up to my mom’s birthday with nothing? I watched Vicky’s intro lesson on it and she convinced me I could make it!! I finally went for it and I still can’t believe how it turned out. My mom LOVED IT. My whole family was silent for a second when they saw it on the table. Worth every minute.”
Linda P.
“I’m so happy that I purchased access to your lessons. The way you present the material is amazing. Everything is explained so clearly—there isn’t a single confusing moment. Both the videos and the recipes are very well described, and everything is made beautifully and with high quality.
Sometimes I watch the videos without even cooking—they’re simply calming and enjoyable to watch. I rarely write feedback, but this time I just couldn’t keep it to myself.”😊
Carolina T.
“I hesitated because I’m not a professional—I simply love cooking and I do it for my family.
One day, I walked into a pastry shop in my city and saw your books—I completely fell in love with your style of explaining and teaching.
That’s when I realized I absolutely had to take this opportunity and enroll. I’m deeply impressed by how much a person can love their craft and how beautifully that feeling can be conveyed through text, images, and the screen.
Thank you for what you do. You truly make this world more beautiful with your passion and dedication.” 🤍
Irina S.
“Victoria, thank you from the bottom of my heart for the opportunity to experience your work. As I read and watch your materials, I truly feel how much love, dedication, and tremendous effort you’ve poured into every detail.
Everything you create is not only impeccably beautiful and informative, but also deeply professional and intellectually inspiring. It’s a rare joy to encounter work of such depth and integrity.” 🤍
Alina K.
“Your teaching style is truly something special.
After your lessons, I felt a renewed creative impulse – as if I’d reconnected with my passion for confectionery.
You are not only a talented professional but also an incredibly pleasant person, whose positive energy is palpable even through the screen and in your books. It’s a rare gift to be such a master of your craft while also being such an inspiring person.
Thank you for your hard work, the aesthetic beauty, your generosity, and the profound love for your profession that you so readily share.“
Elena S.
“I was absolutely blown away by how incredibly detailed your recipes are! It’s such a shame I didn’t come across you earlier in my baking journey. Now, I genuinely feel happy and successful every time I follow your clear explanations. 🥰”
Patricia N.
“I want to personally thank you for the course! ❤️ I’ve been following you for a long time, but I only started baking with your guidance in 2019 when I made my own wedding cake. Thanks to you, I now bake cakes for all holidays using your recipes, and even other desserts too. I will continue to re-watch your videos, read the theoretical material, and refine the knowledge I’ve gained.
THANK YOU! ❤️🌷😘”
Anna R.
“I began my confectionery journey with your books, nearly 7 years ago. Just recently, I became a pastry chef for a restaurant chain in my city, and to this day, I still use your recipes and books. You are such an inspiration! I’m so happy that my sister once gifted me your book.
Thank you for everything! I wish you all the happiness. Live with joy and know that you are wonderful! Always! Forever with you❤️”
20,000+ STUDENTS
Certificate
Complete 7 Cheesecake recipes and earn an official digital certificate from The Bake Academy.
It’s not just a certificate. It’s proof that you can do this.
Share it, frame it, or simply keep it as a reminder of what you’re capable of.
Everything you get
One-time payment. 12 months of full access. No subscription, no auto-renewal.
Subtitles and PDF materials available : English (original); Spanish; Ukrainian; Portuguese; Russian
- ✓The Basque Cheesecake Course:
- ✓16 video lessons – 9 different basque cheesecakes
- ✓Downloadable Theory PDF — every rule, every temperature, every scaling formula, yours to download
- ✓Downloadable Recipes PDF — Chocolate, Pistachio, Blueberry, Coffee, Classic Vanilla.
- ✓1:1 Support from Vicky
- ✓Bonus #1 — Cheesecake Chanton
- ✓Bonus #2 — Strawberry Green Tea Cheesecake
- ✓Bonus #3 — Matcha Raimu Cheesecake
- ✓Access to the private student community
- ✓Self-paced learning — pre-recorded in 4K, watch anytime on any device
- ✓12 months of full access — pay once, no auto-renewal
7-day money-back guarantee·no questions asked
7-day money-back guarantee
no questions asked
If by any reason you’re not satisfied with what you find inside, ask for a full refund within 7 days and we’ll grant it — no questions asked.
FREQUENTLY ASKED QUESTIONS
The membership ($24/month or $96/year) gives you access to all 40+ recipes in our growing library, with new content added monthly. This is a one-time purchase — just the Basque cheesecake course plus three bonus cheesecakes — for 12 months of access. No subscription, no auto-renewal. If you want to learn more after, the membership will still be here
Email us within 7 days of purchase for any reason and we’ll refund you in full. No questions asked.
Yes. The course starts with the foundation — the base recipe, the chill rule, the thermometer rule — before moving to flavors and pans. Beginners do well here precisely because the structure is built for them.
YouTube gives you one recipe at a time. This course gives you the framework — so you can adapt any flavor, any pan, any size, without searching for a new recipe again.
A regular home oven, a stand mixer or hand mixer, and a $10–$15 kitchen thermometer. That’s it.
Yes. Every lesson is taught using a standard home oven — both fan and conventional settings are covered. The thermometer rule means you don’t depend on your oven being calibrated.
12 months from the day you join. There’s no schedule — watch the lessons in any order, at any pace, on any device.
Absolutely. Many of our students bake for café counters, gift boxes, and weekend orders. The 5 cm and 8 cm formats are designed for selling.
Yes. Ask Vicky directly under any lesson, or through the support system. You’re not on your own.
Bake the perfect basque cheesecake.
16 video lessons. 3 bonus cheesecakes. The full theory and scaling guide. 12 months of access.
7-day money-back guarantee·No subscription·Pay once