Burnt Cheesecake. This cheesecake is the alter ego to the classic New York-style cheesecake with a press-in cookie crust. Inspired by a Basque version, this is the cheesecake that wants to get burnt, cracked, and. I rarely post a trendy recipe while it's still trendy.
You can have Burnt Cheesecake using 7 ingredients and 5 steps. Here is how you cook that.
Ingredients of Burnt Cheesecake
- It’s 200 g of cream cheese.
- Prepare 100 g of whip cream.
- You need 3 butir of telur ayam kampung.
- It’s 3 sachet of gula (sy pakai gula diabetas*l).
- You need 5 g of tepung terigu.
- Prepare 1/8 sdt of vanila.
- It’s Sejumput of garam.
When I passed by La Viña (which wasn't on my list) I was drawn in by the smell of baking, and when I saw the towers of freshly baked cheesecakes in front of me I knew it was something I. Burnt basque cheesecake is best enjoyed at room temperature. While this cheesecake is delicious on its own, it's even more fabulous with a scoop of vanilla ice cream or coconut ice cream. To store: Burnt cheesecake should always be stored in the refrigerator, covered.
Burnt Cheesecake step by step
Masukan cream cheese n whip cream n vanila ke blender..
Setelah itu tambahkan telur satu per satu..
Selanjutnya masukan tepung, gula n sejumput garam yg udah diayak..
Pindahkan ke loyang yg sudah dilapisi kertas roti dan panggang suhu 180C dengan api atas bawah selama 30mnt atau sampai bagian atas kecoklatan yg diinginkan (tergantung selera masing2 mau seberapa gosong).
Setelah matang. Didiamkan dulu aja sampai suhu normal, trus pindahin ke kulkas selama kira2 4jam. Baru dikeluarkan n potong.. Nyam.. Nyam 😋.
Burnt Basque Cheesecake With a caramelized top that borders on burnt and a jiggly custardy center, Basque Cheesecake is a mind-blowingly delicious combination of textures and tastes that comes together from a handful of ingredients with almost no effort. This Basque burnt cheesecake is smooth, creamy, and SO easy to make. It develops its own crust that tastes like crème brûlée! Some recipes call for cake flour, cornstarch or no flour at all, others recommend a variety of cheeses for greater depth of flavour; some bakers like their final product with a caramel crust and a New York cheesecake-like consistency, others prefer a crust so burnt it creates an umami flavour and a flowing custard centre. The actual cake is lightly sweet, with a good amount of cream cheesiness and is just the right amount of dense.
