心血来潮做了这个焦面芝士蛋糕。其实也不是啦！是因为冰箱里还有剩下的芝士，所以便做了这个简单又容易做的焦面芝士蛋糕咯！😉我没有把蛋糕烤到那么焦，你们可以再烤久一些 或把温度调高最后烘培5-10分钟，让蛋糕表面烤焦到比较深色，会更好吃哦！😋
Since, there is still a remaining cheese in the refrigerator, so, I decided to bake this simple and easy to make burnt cheesecake! 😉I didn't bake the cake till very charred. If you’re really going for the burnished look, you can bake it for a little longer or turn the oven up to higher temperature and last bake for 5 to 10 minutes. The cake surface burn to a darker color, it would be better!😋
☝当我从模具中取出芝士蛋糕时，其形状有些损坏了。 所以，我在图片上做了一点修改！😅
The shape of the cheesecake 👆 a bit damaged when I removed it from the mould. So, I did a slight edit on the pic!😅
Apparently burnt cheesecake has been trending.There have been a lot of photos floating around Instagram of burnt Basque cheesecake.
With only 5 ingredients, no messy egg separation, no tedious egg white whisking, without biscuit crust and the batter preparation is quick and simple. Moreover, it’s almost impossible to over bake it…cause…you know…it’s burnt and all.😂
Burnt Cheesecake 焦面芝士蛋糕
Ingredient 材料:
Egg 3 nos 鸡蛋 3个( I used 2 eggs)
Cream Cheese 250g (room temperature) 奶油奶酪 250克 （室温）(I used 200g)
Caster sugar 100g 细砂糖 100克( I used 75g)
Whipping cream 120g 动物性鲜奶油 120克( I used 100g)
Cake flour 16g 低筋面粉 16克( I used 12g)
Method:
1. Greased and lined the base and sides of a 6" round tin with baking paper.
2. Preheat oven at 200C.
3. Mix cream cheese and sugar until very smooth.( Use a spatula)
4. Add in eggs and beat until well combined. (Use an electric whisk)
5. Pour in Whip cream and mix well.( Use a spatula)
6. Fold in cake flour, mix well. ( Use a spatula)
7. Sift the batter and pour batter into baking tin.
8. Bake at 200C for 30 mins, then turn to 230C for another 5-10 mins or until deeply golden brown on top and still very jiggly in the center.
9. Once done, remove mould and let the cheese cake cool completely. Chill in the fridge for 5 hours.
Source from: Little Duck's Kitchen
Happy Baking !
Since, there is still a remaining cheese in the refrigerator, so, I decided to bake this simple and easy to make burnt cheesecake! 😉I didn't bake the cake till very charred. If you’re really going for the burnished look, you can bake it for a little longer or turn the oven up to higher temperature and last bake for 5 to 10 minutes. The cake surface burn to a darker color, it would be better!😋
Apparently burnt cheesecake has been trending.There have been a lot of photos floating around Instagram of burnt Basque cheesecake.
With only 5 ingredients, no messy egg separation, no tedious egg white whisking, without biscuit crust and the batter preparation is quick and simple. Moreover, it’s almost impossible to over bake it…cause…you know…it’s burnt and all.😂
Burnt Cheesecake 焦面芝士蛋糕
Ingredient 材料:
Egg 3 nos 鸡蛋 3个( I used 2 eggs)
Cream Cheese 250g (room temperature) 奶油奶酪 250克 （室温）(I used 200g)
Caster sugar 100g 细砂糖 100克( I used 75g)
Whipping cream 120g 动物性鲜奶油 120克( I used 100g)
Cake flour 16g 低筋面粉 16克( I used 12g)
Method:
1. Greased and lined the base and sides of a 6" round tin with baking paper.
2. Preheat oven at 200C.
3. Mix cream cheese and sugar until very smooth.( Use a spatula)
4. Add in eggs and beat until well combined. (Use an electric whisk)
5. Pour in Whip cream and mix well.( Use a spatula)
6. Fold in cake flour, mix well. ( Use a spatula)
7. Sift the batter and pour batter into baking tin.
8. Bake at 200C for 30 mins, then turn to 230C for another 5-10 mins or until deeply golden brown on top and still very jiggly in the center.
9. Once done, remove mould and let the cheese cake cool completely. Chill in the fridge for 5 hours.
Source from: Little Duck's Kitchen
Happy Baking !
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