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）

Print Recipe

Burnt Cheesecake

Every cheesecake lover should try to bake this Burnt Cheesecake at least once, in your home kitchen.

Prep Time 15 minutes

Cook Time 50 minutes

Total Time 1 hour 5 minutes

Servings 9 cupcakes

Author Ann Low

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

Metric - US Customary

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

Please keep in mind that all ovens temperature and baking time varies

 

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焦面乳酪纸杯蛋糕