Burnt Cheesecake 焦面乳酪纸杯蛋糕
I’m obsessed to bake this Burnt cheesecake again but this time in cupcake size since I had baked one (Basque Burnt Cheesecake) just about 4 months ago and it was a six inch size round cake. I’ve made a few changes in this recipe with large eggs and extra cake flour. The baking temperature needed to be adjusted too as the cake is smaller. The end result is equally good as the first one, though a little out of shape and looked charred. As I said before, the top of the cake tastes like caramel and the texture is creamy. It has a rustic look and easy to make and I’m sure that every cheesecake lover should try to bake this Burnt Cheesecake at least once, in your home kitchen.
6 inch – Basque Burnt Cheesecake （6寸焦面乳酪蛋糕）
Burnt Cheesecake
Ingredients
- 250 g cream cheese room temperature
- 90 g caster sugar
- 125 g dairy whipping cream
- 1 tsp vanilla extract
- 3 large eggs 70g each
- 20 g cake flour/plain flour about 2 tbsps
Instructions
- Lined muffin pan with 9 cupcake liners. Preheat oven to 160 deg C.
- Beat cream cheese and sugar together at low speed. Gradually pour in whipping cream, beat till smooth at medium speed. Continue beating, add vanilla extract, mix well .Add the eggs, 1 at a time, beating well after each addition. Sift in flour and beat until smooth.
- Pour cheesecake batter into the cupcake liners and place in the oven middle rack.. Bake for about 40 minutes (@160 deg C) or the cake is set. Then set the oven on top grill 180 deg C and continue to bake the cake tops to darker brown almost burnt for about 5-10 minutes.
- Remove from the oven and leave to cool completely. Then chill the cheesecake before consuming.
Notes
焦面乳酪纸杯蛋糕
4个月前烤了一个6寸焦面乳酪蛋糕之后，就很难忘记它那带有焦糖香气的绵密口感。这一次就改换把它放入纸杯里烘烤，食谱稍微改一下；考出来的小蛋糕效果比上一次的更焦还有一点变形，但效果还是一样的好吃。
材料：
- 250克 乳酪芝士， 温室软化
- 90克 细砂糖
- 125克 动物性奶油
- 1茶匙 香草香精 （可不加）
- 3个 大鸡蛋 （约70克一粒）
- 20克 底筋面粉 （约2汤匙）
做法：
- 准备一个玛芬烤盘，放入9个纸杯，备用。预热烤箱至摄氏160度。
- 用电动打蛋器以底速度搅打奶油芝士和细糖。慢慢的倒入动物性奶油,用中速度搅打至顺滑，加入香精。逐里的加入鸡蛋打包均匀，才下入另一粒鸡蛋，搅打至均匀。筛入面粉搅打至顺滑即可。
- 将乳酪糊倒入烤盘，放入预热烤箱160度（中层架上）烘烤约40分钟至凝固，然后将烤箱调到180度-上火继续烘烤蛋糕表面呈深棕色即可（约5 – 10 分钟）。
- 蛋糕出炉待凉后才收进冰箱冷藏数小时即可享用。
- 个人烤箱不同，温度时间仅供参考，务必根据实际情况灵活调整
Hi. Is there an eggless version pls?
Sorry no~~
yummm! Would love to try one 🙂