Ju-Lyn, a Singaporean blogger, from All Things Bright and Beautiful especially enjoys food and cooking, in addition to making ‘purposeful choices, ‘ and has kindly contributed a guest post to our weekly theme of “Something Different,“ in the form of a post about a Basque Burnt Cheesecake.
Ju-Lyn regularly posts mouth-watering foodie delights, on her blog, and this recipe is no exception.
Did someone say Cheesecake?
I hope you will be tempted to try it, for yourself.
Guest Post by All Things Bright and Beautiful
I love cheesecake, of all sorts: baked/unbaked, cream cheese/ricotta, New York/Japanese. I will scoff each with delight!
It was love at first bite! So enamoured was I that I didn’t realise there was no crust, which I only registered in retrospect. I have never made a cheesecake without a crust before so the idea intrigued me and I begged the recipe off the friend, who gifted me the slice.
It took us a while to get started because our baking shop was out of 500g tubes of cream cheese. After searching for more than a week with no small tubes in sight, I decided to take the plunge and bought a 2kg block. With this quantity, I was free to experiment. The recipe is simple enough, but it makes a tall cake baked in a 6-in circle tin, resulting in a silky gooey centre. Older Daughter wanted to see if dividing the batch into two, (ie. 2 x 6-in tins), would make any difference as she prefers a firmer crumb.
So we did. The verdict is split. Half of us love the taller version, with a slightly squidgy centre. The other half prefer the uniformly firmer texture of the shorter slice. We do all agree that we love the intense, smokey caramelised top of both versions.Ju-Lyn, All Things Bright and Beautiful
Recipe – Burnt Cheesecake
adapted from ButtermilkPantry
· 430g cream cheese, room temperature
· 100g caster sugar
· 3 large eggs, room temp (approx 150g of eggs without shell)
· 270g heavy cream/thickened cream
· 20g all-purpose flour
· 1 tsp vanilla extract
· 1 tsp lemon juice
1. Line a 6” circle cake tin with 2 layers of baking paper and trimmed to have an overhanging amount of 1.5″-2″.
2. Preheat oven to 240 degrees C.
3. Cream sugar and cream cheese together until smooth.
4. Add eggs one at a time and beat until smooth.
5. Add the vanilla and lemon juice. Beat until just mixed.
6. In a separate bowl, mix flour and heavy cream until smooth.
7. Slowly pour the cream/flour mixture into the cheese mixture until mixed through.
8. Bake 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 jiggle the pan.
9. Cool in the tin fully on a wire rack at room temperature to allow the cheesecake to set.
10. Remove from the baking tin and enjoy at room temperature.
11. For a less “gooey” center, place into the fridge after cooled to allow it to chill and set.
For the 2-tin version, we lined the tins with only 1 layer of baking paper.
We shortened the bake time by 5 min.
Thank you Ju-Lyn for creating something different for us.
The photos are enough temptation for me to try creating this on my own.
The Friendly Friday Photo Challenge with the theme Something Different, will conclude Friday this week, when Sandy will post a new theme on The Sandy Chronicles.