Soulgood Bakery was born from Owner-baker Anjaylia Chan’s attention and care for her closest ones in life. During the pandemic, people began to feel distant from their loved ones, lonely and isolated. In an act to ensure that her friends and family felt cared for, Anjaylia began gifting freshly baked homemade Basque Burnt Cheesecakes. After roaring feedback on her heartfelt creations, she was inspired to share her creations with Hong Kong and thus founded Soulgood Bakery. With years of baking experience and inspired by San Sebastian’s Basque Burnt Cheesecake, Anjaylia experimented with different ingredients, and sources to create a truly unique recipe. Her rigorous R&D led to interesting discoveries, including the variation and characteristics of cream cheeses from different regions. A closely-guarded combination of Japanese, Australian, and American sources gives rise to the intricate and special flavour of Soulgood Bakery’s signature Basque Burnt Cheesecakes.  Combining flavours of her upbringing in Hong Kong with Western desserts, Anjaylia invented a unique way of creating Basque Burnt Cheesecake, infusing unique blends of Chinese tea with the Spanish cake, while maintaining a light texture with refreshing and modestly sweet flavours in the perfect balance of sweetness, tartiness, and decadence of cheesecakes. 

Known not only for their rich flavours, but also for their indulgent “lava” centres, the molten cores of the cakes enhance the deep robust tones of the featured flavour, Soulgood Bakery’s Basque Burnt Cheesecakes uniquely stand out for their three layers of taste. Beginning with a caramelised and lightly charred exterior, contrasted by a middle molten layer, and a finale of its half-baked, creamy body. Such a variety in textures also allow cake-lovers to enjoy an indulgent cheesecake experience. In addition to the “lava” centre cheesecakes, Soulgood Bakery is also offering a soft-centred option, for a slightly different experience!