Soohyun Lee

Silky smooth pumpkin custard layered over a crisp chocolate biscuit base, finished with soft whipped cream and a light dusting of cocoa powder. The custard is creamy and delicate, while the cocoa adds a gentle bitterness that pairs beautifully with the mellow pumpkin flavor. I use roasted kabocha pumpkin for the custard, which gives it a deeper, slightly nutty flavor and an especially smooth texture.

Incredibly creamy, silky-smooth salted caramel Basque cheesecake with a molten center. The cheesecake itself is flavored with a dark caramel cream, giving it a warm, slightly salty-sweet caramel flavor throughout rather than relying only on the sauce. A thin digestive biscuit crust adds a buttery crunch underneath, while the top bakes until deeply browned and caramelized. Served slightly warm, the cheesecake has a soft, silky, almost custard-like center that slowly oozes out when cut.

Apple crumble is one of those classic desserts that feels especially comforting in the fall. Soft, cinnamon-laced apples and golden, buttery crumble that’s crisp yet tender are simply hard to resist. I used to sell this apple crumble at my café, baked in individual rings. The video is an old one I filmed there, and some of you recently asked for the recipe, so I thought it was time to share it here.

This raspberry vanilla almond cake is a delicate layered dessert made with soft almond dacquoise, bright raspberry confit, a crisp almond rocher coating, pâte sucrée biscuit, and silky vanilla bavarois on top. The raspberry confit brings a fruity, tangy acidity that cuts through the creamy vanilla bavarois, while the almond dacquoise has a soft, slightly chewy texture.

These triple chocolate chunk cookies are crisp around the edges with a soft, chocolatey center, loaded with creamy milk chocolate and white chocolate. They’re chunky, but not overly thick or cakey, with a delicate crispness on the outside and a soft, tender center filled with pockets of melted chocolate.

Apple pecan entremet with creamy pecan praline mousse, apple cinnamon confit, brown butter financier, caramelized apple, and mascarpone whipped cream, all finished with a thin chocolate velvet coating. This one feels like such a perfect dessert for fall. The pecan praline mousse is rich and nutty but still light and creamy, with a soft brown butter financier and a layer of smooth apple confit hidden inside.

Soft, creamy coconut jasmine cake with layers of vanilla sponge, coconut crémeux, butterfly pea and young coconut jelly, and jasmine coconut mousse, all finished with a coconut crumble base. Each layer brings a different texture, from the airy mousse and smooth crémeux to the soft sponge, delicate jelly, and buttery crumble crunch. I originally created this cake for Thai Mother’s Day, where jasmine flowers and the color blue are both symbols of the occasion.

Creamy, sweet-tangy baked apricot cheesecake layered with brown butter almond streusel, chunky apricot compote and light yogurt chantilly, finished with a delicate velvet coating. I wanted this cheesecake to really highlight fresh apricot while keeping the comforting richness of a classic cheesecake, but with a fresher, lighter finish. The base is a thin layer of brown butter almond streusel, which is crisp and nutty, with a toasted flavor that pairs naturally with apricot.

A fruity, summery take on the classic Medovik honey cake. I made this one for my husband’s birthday because two of his favorite flavors are peaches and honey, so I wanted to bring them together in a cake that felt a little more special. Six thin honey cake layers are filled with delicate raspberry gel, fragrant peach confit, fresh white peaches, and a sweet-tangy yogurt cream.

This blueberry chocolate cake combines a crisp chocolate biscuit base with a soft chocolate sponge, silky dark chocolate crémeux, bright blueberry confit, and a light blueberry mousse. Finished with fresh blueberries and whipped cream, it tastes like an elevated chocolate-covered blueberry in cake form. Rich dark chocolate pairs beautifully with the vibrant blueberries, creating a dessert that’s both indulgent and refreshing.