For those who followed me on Instagram, you will know that this is my second attempt in the trending Basque Burnt Cheesecake. I am proud to say this is a way better than my previous attempt. I achieved the beautiful caramelisedtop colour (previously was like charcoal black opps) and I got the beautiful flowing layers of different flavours perfectly! ( previously it all blended opps). I am super touched when I did received some comments that this is cafe-worthy! *tears of happiness*
It is not as difficult as you think. If you tried making burnt cheesecake before, you can achieve this! The key really in the density layers. You just need additional flavours of your choice and an additional 15 mins to separate and mix the batter!
Additional Tips
You can replace All-purpose Flour with Cake Flour
You can add the amount of chocolate by 20-30% to give it a richer look and taste, however, it must be the bottom layer of the cheesecake.
Do let it rest and set before cutting the cake as you might end up with a molten mess. However, it can be the result you want for Instagram purposes. As you can see, my cheesecake is cut after about 30mins of cooling down, hence it has a more stable consistency with the tofu soft creamy texture.
I highly recommended watching the bake at all times as the top can be easily over-burnt (like my previous attempt), cover it with another tray on a higher rack or with an aluminium foil to reduce the charring process of the cake surface.
Lemon and Vanilla essence helps to reduce the eggy and over-cheesy taste of the cake but you opt them out with you want.
I will point out my own mistake (opps) : I did not mix the chocolate batter fully as I was in a rush, do mix all the batter well till evenly combined to prevent flour/batter lumps - or else you will end up with a terrazzo effect on the cheesecake ( which is pretty as well - on the bright side hehe).
Triple Layer Burnt Cheesecake Recipe
(Matcha Green Tea, Chocolate and Cream Cheese Original Flavour)
Ingredients: 350g cream cheese 70g sugar 2 eggs 250g heavy cream 20g all purpose flour 1 tsp vanilla extract 1 tsp lemon juice 3 tbsp matcha powder 40g dark chocolate chunks/powder
In a mixing bowl, beat the sugar and cream cheese together in medium speed until smooth and no more sugar in sight.
Add the egg one at a time while beating the mixture at medium speed till smooth.
Add in the vanilla essence and lemon juice and beat till evenly creamy.
In a separate bowl, add in the flour.
Add in the cream bit by bit ( preferably across 4 times), mix till smooth without any flour lumps.
Slowly pour in the cream flour mixture into the cheese mixture and mix at low speed till all is combined, do not need to over-mix.
Weigh the final batter and split it into three portions.
Melt the chocolate chunks in a bowl placed over another bowl filled with hot water.
Add the liquified chocolate or chocolate powder into one portion of the batter. Mix well.
Add matcha powder into another batter. Mix well.
Pour the chocolate batter into the base of the tin, hit it lightly on the surface a few times. Followed by the matcha batter. (Do not hit this time) Lastly, the original flavour batter on the top.
Use a spatula to even out the top carefully.
Bake at 220 °C for 30-35 mins.
Check on the bake after 10 mins, when the top turned golden brown, use an aluminium foil to cover the top or another tray on the top rack.
After taking it out, give the pan a shake and you will get a nice jiggle.
Let it cool in the tin fully before removing it. Cut it and enjoy the beautiful layers of chocolate, matcha and cheesy goodness!
Hope you enjoy this recipe! You can always DM me if there is any questions or issues, I am happy to receive feedbacks as well! Do tag and share your successful bakes with me, I will love to celebrate the joy of successful baking results with you if you let me :)
Why did my cheesecake crack in the center? Cracking is caused by a difference in moisture between one part of the cake and the other. It is normal for burnt cheesecake to crack around the edges where the batter has formed a crust. If your cheesecake cracked in the center, it means it was overcooked.
Overbaking a cheesecake is easy because the center of a cake that's been properly baked will jiggle, giving the impression that it's underbaked. Not so. The cake is done. Time to take it out of the oven.
Classic New York cheesecake is smooth and dense, whereas Burnt Basque Cheesecake is baked at a very high temperature resulting in a caramelized top with a rich and custardy interior. Why does my Basque Cheesecake taste eggy? The cheesecake will become eggy and dense if baked too long or too many eggs are used.
Why is my Basque cheesecake not burnt? Check that the oven temperature is set correctly. Using a separate oven thermometer is always a good idea, as the ovens vary greatly, depending on the make and model. If the top looks under-baked or not browned enough, place the cheesecake under the grill/ broiler for few minutes.
If it is grainy/curdled and releases a lot of liquid after it's been chilled, then the oven was either too hot, the cheesecake was over-baked or both. If it's perfectly set and custardy after being chilled but it's seeping liquid – this is normal but it shouldn't be a lot.
This burnt basque cheesecake originates in Basque Country (hence the name). It's a crustless cheesecake that's starting to become a trend in the US. It's main difference from a New York Style Cheesecake is that it is crustless, and has a golden, beautiful caramelized exterior.
Baked cheesecakes need to contain some egg as the egg thickens the cheesecake mixture as it bakes, in a similar way to a baked custard, so it is possible that you are more sensitive to the egg flavours within the cheesecake or maybe did not add quite enough flavouring (such as vanilla).
Caramelised on top, jiggly in the centre, served with no garnish, tossed across the bar with nothing more than a fork — the five-ingredient cheesecake from La Viña in San Sebastián, Spain, has managed to captivate chefs and diners across the world, under the name Basque burnt cheesecake.
Plain yogurt: Equal parts plain yogurt is an excellent substitute for sour cream. Not only does it have a similar texture and tangy flavor, but it also has more protein.
One of the common reasons why your cheesecake doesn't set is because of the incorrect oven temperature. Do you preheat your oven correctly before baking your cake? If not, this can lead to a lousy outcome. It is essential to ensure that your oven is set to the right temperature before placing your cheesecake.
Brown the Top: Increase the oven temperature to 500 degrees F and pop the cheesecake back in for a few quick minutes to get that classic browned top. Chill: This is a must! Let the cheesecake cool to room temperature (about 3 hours) and refrigerate for at least 6 hours, but overnight is best.
The most common reason behind the top of cheesecake burning is less water or no waterbath at all. Bake cheesecake on a lower temperature preferably 150–170 degree celcius. Baking at a high temperature might cause the top to burn. Take the cheesecake out of the oven once it is perfectly baked.
Overcooking: Cooking the cheesecake for too long can cause it to become dry and crack, leading to a sunken center. Not allowing the cheesecake to cool properly: If the cheesecake is removed from the oven an.
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