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 cook Burnt Cheesecake using 5 ingredients and 5 steps. Here is how you achieve it.
Ingredients of Burnt Cheesecake
- Prepare 500 gr of Creamcheese, biarkan suhu ruang.
- You need 150 gr of Gula castor.
- Prepare 5 pcs of Telur.
- It’s 20 gr of Tepung terigu (me: segitiga).
- You need 250 ml of Dairy whipping cream (me: anchor).
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
Panaskan oven 220°C, api atas bawah. Siapkan loyang 20cm, olesi margarin, alasi dengan baking paper sampai melebihi loyang..
Siapkan mixer. Kocok creamcheese dan gula dengan kecepatan tinggi sampai lembut creamy dan tercampur rata..
Turunkan kecepatan mixer. Masukkan telur satu persatu sampai rata, sambil sesekali keruk bagian bawah dg spatula agar tdk ada gumpalan. Masukkan terigu, kocok rata. Masukkan whipping cream sedikit2, kocok sampai rata..
Tuang ke loyang, panggang selama 30 menit (me: 25mnt) api atas bawah. Matikan api bawah, panggang lagi 5 menit hanya dengan api atas. Panggang hingga bagian atas menghitam..
Setelah matang, diamkan hingga hangat, masukkan kulkas. Siap dinikmati 🤗.
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.
