When it comes to cheesecakes, you really can’t beat the interior tarty-sweet velvetiness. The enchanting sensation only the burnt cheesecake can match! Actually, the burnt cheesecake amplifies the enjoyment by a lot! The special recipe to this cheesy cake lies in the burnt, bittersweet notes of the crispy exterior.
A recipe that’s impossible to get wrong and impossible not to enjoy (the burnt cheesecake end product, that is!) Just follow these steps and you’ll have yourself a burnt cheesecake in no time at all~
WHAT DO I NEED FOR THE CHEESECAKE MIX?
- 1 tablespoon of soft, unsalted butter
- 27 ounces of cream cheese (softened)
- 1 cup of white sugar
- ½ a tablespoon of fine salt
- 3 tablespoons of all-purpose flour
- ½ a tablespoon of vanilla extract
- 4 extra-large eggs (kept at room temperature)
- 1 ½ cups of heavy cream
Prepare these items:
- 9-inch cake pan
- Parchment paper
A FEW THINGS TO CONSIDER
- You may use ¾ to 1 tablespoon of kosher salt to substitute the fine salt
- You may use 5 large eggs if you do not have access to jumbo eggs
LET’S GET BAKING!
- Preheat the oven to (400 degrees F/200 degrees C)
- Butter the inside of the cake pan
- Cut a sheet of parchment paper large enough to line the inside of the pan (make sure to leave a few extra inches)
- Butter and press the parchment paper into the pan while flattening any major creases
- Cut any excess paper from the side until there’s only an inch or two of parchment paper left
- Get a bowl and stir the cream cheese, sugar, salt, and flour thoroughly until it’s very smooth and creamy
- Add in the vanilla extract
- Crack and whisk the remaining eggs one at a time
- Pour in your heavy cream and stir the cheesecake mix until it is smooth
- Pour the batter into the prepared pan (tap the pan against the counter so you’ll be able to burst any excess bubbles)
- Place the pan into the preheated oven and let it bake for 50-55 minutes (or until puffed, very well browned, and nearly burned on the edges)
- Make sure to increase the temperature to (425 degrees F/220 degrees C) during the last 10 minutes
- Lift the burnt cheesecake out onto a plate
- If the parchment paper is stuck to the burnt cheesecake, peel it back
- Refrigerate until thoroughly chilled (which can take up to 4 hours or overnight)
See? Baking yourself a burnt cheesecake isn’t so hard! As long as you have the necessary ingredients. Even if you don’t currently have these ingredients, they’re super easy to get in supermarkets! Make yourself teatime with this crispy, yet velvety craze!
Maybe you’ve baked this kind of burnt cheesecake before and you want something new to inspire you? Just visit our catalogue for endless inspiration for your next baking session!