Sunday 12 April 2020

Burnt Cheesecake

I learnt how to bake this Burnt Cheesecake a couple of weeks ago and realised I've not documented it my blog. This cake was a craze a while back and I'm glad I finally got to bake it finally.

This is a surprisingly easy cake to make and the ingredients are  rather basic. The recipe I am documenting in this blog is a basic one. You can tweak this basic recipe to have different flavoured burnt cheesecakes (eg. matcha, chocolate, vanilla, etc)
This cake is heavenly! My family finished the 6-inch cheeseacke in one night and gave it many thumbs up!

If you want a 'lava' effect, you can zap the cake in the microwave for 30 seconds after takig out from the fridge. Otherwise, you can enjoy the cake straight from the fridge/chiller.

Burnt Cheesecake
makes a 6 inch round cake

315g cream cheese, at room temperature
80g Sugar
15g Honey
2 Egg yolks
1/2 Whole egg
10g Cake flour
135g Whipping cream

1. Line side and base of 6 inch round cake tin with parchment paper. Set aside.

2. With a spatula, soften cream cheese in a big mixing bowl over a double boiler using bain-marie method. (The aim is only to soften and not to melt the cream cheese.)

3. When the cream cheese has softened into a creamy texture, remove from the double boiler and set aside.

4. In a separate bowl, mix honey, egg yolks and whole egg with a hand whisk till incorporated.

5. Add in sugar and mix well till no longer grainy. Sift in cake flour and mix well.

6. Add in whipping cream and mix well. Place in double boiler (70-80C) and mix till mixture is warm to the skin (35-40C).

7. Remove from double boiler and mix into softened cream cheese in 3 portions, mixing well after each addition.

8. Sieve mixture into a container to remove any lumps.

9. Pour the sieved mixture slowly into the prepared lined cake tin to minimize air bubbles.

10. Tap the cake tin onto the table top three times to remove trapped air bubbles.

11. Place cake tin at the upper tray of preheated oven at 250C and bake for 20 min.

12. At the 10th min, rotate the cake tin for even baking.

13. Remove from oven when down and place on wire rack.

14. Allow the cake to cool by fanning. The cake will sink a little.

15. Place in freezer for 20 min for a quick cooling.

16. Remove from freezer and unmould the cheesecake. Keep chilled in refridgerator till ready to serve.

Note : The cheesecake is best served chilled. For a 'lava' effect, zap the cheesecake in the microwave for a quick 30s before serving.

Thanks for dropping by. Do link back to LY's Kitchen Ventures if you have used any information published in this blog.

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