Burnt Cheese Cake

No doubt at one time everyone was buzzing about this caramelized top or rather burnt top cheesecake with soft jiggly exterior and soufflé like cake. So I baked one to see what's all the hype about.

Ok you got me! This is no doubt one of most luxurious cheesecake that I've eaten. Seriously, one slice was not enough to satisfy by taste buds.

A rather easy and forgiving cake with no room for mistake!

Lets jump to it. (Mind you, I'm not going to write up it's origin or how it got it's burnt top, a lot of bloggers already covered that.)

430g cream cheese, room temperature
120g caster sugar
3 large eggs, room temp 
270g heavy cream/thickened cream (35% min fat content)
20g cake flour
1 tsp vanilla extract
1 tsp lemon juice


Line 8"cake tin with 2 layers of baking paper with the paper overhanging, about 1.5″-2″.

Beat sugar and cream cheese together in your mixer on medium until smooth. 

Add eggs one at a time and beat on gently.  Keep scraping the bowl to ensure that nothing sticks to the sides.

Add the vanilla and lemon juice and beat until just mixed.

In a separate bowl, mix flour and 1/4 of the cream and mix until smooth. Adding in few batches will allows you to mix out any lumps .

Slowly pour the cream/flour mixture into the cheese mixture whilst the mixer is beating on low until mixed through. Increase speed to medium and mix for 15 seconds just to ensure it’s all combined.

Preheat your oven on convection mode at 240C for at least 30mins and bake at 240C for 30-35mins until top is dark amber and almost charred at parts but the middles still has a wobble to them when you give the pan a jiggle.


Let cake cool at room temperature. The cake will deflate about 1 inch when it cools. Refrigerate the cake overnight to let it set and so the flavors can fully develop. Let the cake come to room temperature before cutting and serving.

                                                    

Enjoy...Jue

recipe adapted from Buttermilk pantry