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 8 ingredients and 4 steps. Here is how you cook it.
Ingredients of Burnt Cheesecake
- Prepare 600 gr of creamcheese.
- It’s 180 gr of gula.
- It’s Sejumput of garam.
- You need 1 sdt of vanilla.
- It’s 1 sdm of air jeruk lemon.
- It’s 4 butir of telur.
- It’s 300 ml of cream kental.
- Prepare 18 gr of terigu.
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 instructions
Olesi loyang dg margarin. Lalu, lapisi dg kertas baking. Tinggikan kertas baking sampai minimal 6 cm diatas bibir loyang. Nyalakan oven dg suhu 200 dercel..
Kocok creamcheese, vanilla, garam dan gula hingga lembut dan creamy. Masukkan air lemon, kocok rata. Masukkan telur satu persatu sambil dikocok rata. Masukkan cream kental, kocok rata. Masukkan terigu dg cara diayak, kocok rata..
Tuang adonan ke loyang, panggang selama 1 jam. Keluarkan dari oven. Dinginkan sampai suhu ruang, kmd masukkan ke kulkas hingga dingin, baru keluarkan dr loyang. Sajikan..
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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.
