Burnt Cheese Cake 🍰. The burnt or caramelized top and edges is the key. I rarely post a trendy recipe while it's still trendy. But this 'burnt' cheesecake method deserved the hype; baking it in a very hot oven delivers a beautiful, dark exterior full of bittersweet notes that make the light, creamy cheesecake interior seem even more rich and flavorful. Burnt Cheese Cake 🍰

You can have Burnt Cheese Cake 🍰 using 6 ingredients and 11 steps. Here is how you achieve that.

Ingredients of Burnt Cheese Cake 🍰
  1. It’s 250 gR of cream cheese AnchoR.
  2. It’s 125 ml of Whipped cReam cair.
  3. Prepare 100 gR of gula castor.
  4. It’s 2 butiR of telur.
  5. Prepare 1 Sdm of Tepung terigu.
  6. You need 1 Sdt of Vanilla esence.

This easy burnt Basque cheesecake recipe comes from the Devour Tours cookbook and is based on the original version served at La Viña in San Sebastián. Cool to room temperature and then chill in the refrigerator overnight. When ready to serve, remove the cake from the pan and peel off or cut back the parchment so it isn't visible. Yes, it's the Basque burnt cheesecake trend, embraced by novice home bakers and chefs of MICHELIN star restaurants alike.

Burnt Cheese Cake 🍰 instructions

  1. Siapkan Semua Bahan…

  2. Mixer cream cheese + guLa hingga larut.

  3. Masukkan telur 1 per 1 beri jeda 3 menit tiap telur.

  4. Masukkan teRigu & mixer hingga Rata.

  5. Tambah'kan Pasta Vanilla & whip cream,mixer lagi hingga Adonan kental sekitar 3 menit.

  6. Siapkan Loyang bongkar pasang uk 18 Cm,alasi dengan baking paper sampai melebihi batas loyang.

  7. Jika adonan masih bergerindil,saring terlebih dahulu.

  8. Hentak²an loyang agar gelembung udara keluar.

  9. Panggang dalam oven di suhu 200° c selama 50 menit/Sesuaikan oven masing2.

  10. Penampakan awal cake akan tinggi & masih goyang² tapi nanti akan turun crack juga.

  11. Selamat mencoBa…

While the original recipe only calls for five ingredients. The Basque Country's delicate cheesecake is also known as a "burnt cheesecake" because when it's made properly, the top of the dessert should actually be a dark brown color. In fact, the beauty of a burnt cheesecake, reportedly invented by the owner of San Sebastian pintxos café La Viña in Spain, is in its imperfect cracked, almost burnt-but-not-quite crown. The cake puffs up in the oven, then deflates a little once it's out to create a charmingly craggy, blistered surface with a caramelly flavour. In fact what started off as a mistake in the kitchen at San Sebastian, in the Basque Country has turned the burnt cheesecake into a surprising delight for gourmands around the world to master.