EASIEST THE BURNT CHEESE CAKE
Been wanting to bake a burnt cheese cake and don’t have the courage to try?
Well, this recipe will give you enough reasons to. It is so easy, you just need 30 minutes in the kitchen. I hate slaving!
There are so many cafes selling these things, and all of them have one thing in common: the top is burnt, and they are always ugly!
To un-uglify it, just mix everything quickly by hand instead of using a mixer, so that it doesn’t raise up like a soufle and then falls flat. Avoid incorporating air by all means.
It then means if you like really ugly burnt cheese cake, use a mixer and go crazy with it.
After making this cake, I decided to have some fun, and added a crust to it. Eh, a basque cheese cake is supposed to be crustless, but it was really too rich for me. I couldn’t eat more than a small bite. So where’s the fun eating a small bite. I want people to eat a lot of my cake, not just a small bite. I schemed in the crust which doubled the calories in additional to making it easier for people to eat more as a crust breaks the monotony of cream cheese. Double whammy.
Funny, after adding that crust, it tastes like a regular New York cheese cake. Heh, a basque cheese cake actually tastes like a New York baked cheese cake but takes a fraction of the time to bake. I like this …
Reminds me of those cheesecakes to die for in New York’s Junior Shop. It will be a long time before we can ever travel to New York for a slice of those again. Perhaps I could add some strawberries and jello to make those cheesecakes I would hand carry on international flights.
This version has a few characteristics that I really like:
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it does not rise up and then pop off like a balloon, which makes it less ugly.
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the middle of the cake is gluey and lava, but I can lower the heat to make it firm. I have options.
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not too sweet.
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uses the simplest ingredients yet tastes the best, saves ingredient costs.
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does not need any mixer (in fact, better without)
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suitable for a whole cake or small cup cheesecakes
You can add new flavours, and there are suggestions in the recipe. I baked the matcha, vanilla and mocha versions this time. Because of that, I now have a fridgeful of cheesecakes. Another reason to reinnovate and rescheme so people would eat them!
Burnt Lava Cheese Cake
Equipment
- Convection Oven
Ingredients
- 315 g Cream Cheese
- 80 g Sugar (of any kind)
- 15 g Honey
- 2 units egg yolks + 1/2 egg (26g)
- 135 g Whipping cream
- 10 g Corn flour or cake flour
Optional Flavourings (choose one or none)
- 1 tbsp Matcha powder for matcha flavour
- 2 tsp Cocoa powder and 1.5 tsp instant coffee for mocha
- 30 g Black sesame paste for Black sesame Redurce whipping cream by 15g
Cake Base (Optional)
- 10 pieces Digestive biscuit crushed to coarse bits
- 3 tbsp Salted butter melted
Instructions
- This cake does not use a machine at all. The aim is to reduce the stirring so that minimum air is introduced to the mixture before baking.
- Preheat oven at 250C.
Cheesecake base
- Combine the digestive biscuit with the butter thoroughly and then press the mixture into the cake mold until a layer of firmly packed base is formed in a lined 6 inch round cake tin.
Burnt Cheesecake
- Melt cream cheese in a bain marie.
- Mix honey with the eggs into a smooth texture but do not overbeat.
- Add sugar and sift in the cake flour and whipping cream. Mix well.
- Heat up in the bain-marie to 35 to 40C, and then mix this into the cheese.
- Sieve the batter onto the cheesecake base (if using).
- Remove the air bubbles with a toothpick.
- Bake for 10 minutes, and then turn the cake 180 degrees and bake for another 10 minutes.
