Baked Burnt Cheesecake
With a rich contrast of flavour between the smooth cream cheese filling and the crackiling burnt crust, this is an easy to make cheesecake recipe that is impossible to mess up.
1 hours 30 minutesDuration: 45mins Preparation Time: 15mins Baking Time: 30minsDifficulty:EasyIngredients
- 500 g Cream Cheese, cubed, room temp for 30 minutes
- 80 gCastor Sugar
- 2 nosWhole Eggs
- 300 mlWhipping Cream
- 10 gCorn Flour
- 5 mlVanilla Essence
Method
STEP 1
Prepare 7” baking pan with parchment paper.
STEP 2
Set tray and rack on the lowest part of the oven. Pre-heat the Cubie oven. Select CONVECTION (with preheat) -> SET -> Set temperature to 230C -> START.
STEP 3
Using food processor, blend cream cheese and castor sugar until smooth, scrape 2-3 time in between blending.
STEP 4
Add whole egg, pulse until fully incorporates, scrape the sides.
STEP 5
Add whipping cream, corn flour and vanilla essence, pulse until fully incorporates, scrape sides making sure everything are mix well.
STEP 6
Pour into lined baking pan load it into oven, set time to 30mins -> START.
STEP 7
After 15mins, turn the cake mould 180° (back to front), continue baking another 15mins.
STEP 8
Once it’s done, transfer baking pan on a wire rack to let it cool. Once cooled, wrap and chill in fridge overnight.
STEP 9
Next day remove cake from cake pan and serve.
Cubie Oven
Fridge
