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Burnt Cheese Cake

The document provides multiple recipes for Burnt Cheese Cake, including variations for different pan sizes and ingredients. It includes nutritional information for each recipe, emphasizing low-carb options suitable for keto diets. Detailed instructions for preparation and baking are also included to achieve the desired texture and flavor of the cake.

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6 views2 pages

Burnt Cheese Cake

The document provides multiple recipes for Burnt Cheese Cake, including variations for different pan sizes and ingredients. It includes nutritional information for each recipe, emphasizing low-carb options suitable for keto diets. Detailed instructions for preparation and baking are also included to achieve the desired texture and flavor of the cake.

Uploaded by

Mob Leg
Copyright
© © All Rights Reserved
We take content rights seriously. If you suspect this is your content, claim it here.
Available Formats
Download as TXT, PDF, TXT or read online on Scribd
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Burnt Cheese Cake

Vanila = Golden harvest

Burnt Cheease Cake (Bisa pake loyang bulat diameter 16 cm, atau 2 loyang diameter
10 cm Tinggi 7 cm)
Resep luvita ho
250 g cream cheese
90 g gula halus
2 butir telur utuh
115 g whip cream cair
10 g tepung maizena
½ sdt pasta vanilla

Burnt Cheease Cake (loyang bulat diameter 22 cm, 2 loyang uk 16 cm, 3 loyang uk 12
cm)
500 g cream cheese
180 g gula halus
4 butir telur utuh
230 g whip cream cair
20 g tepung maizena
1 sdt pasta vanilla

----------------------------------------

350g (12oz) softened cream cheese


80g (1/3cup + 1 tablespoon) granulated erythritol
2 large eggs at room temperature
120mL (1/2 cup) heavy whipping cream at room temperature

Yields 6 servings
NET CARBS: 3.8g | FIBER: 0g | FAT: 28g | PROTEIN: 6g | CALORIES: 290

-------------------------------------------------------------------

Pan 16cm, tinggi 7cm

KETO BASQUE BURNT CHEESECAKE

NUTRITION INFO
[ Total Servings = 6 ]
Per serving ;
Total Carb = 2.4 g
Dietary Fiber = 0
Net Carb = 2.4 g
Calories = 287
Total Fat = 28.7 g
Protein = 6.1 g

For best results, weigh the ingredients !

INGREDIENTS
Cream Cheese (room temperature) = 400 g / 1 2/3 cups (Note: I used Philadelphia
Cream Cheese. It's best to use good quality cream cheese as it is after all, the
star of the cake.)
Eggs (room temperature) = 2 large
Whipping or Heavy Cream (room temperature) = 220 ml / 1 cup
Allulose = 80 g / 5 1/2 tbsp (Note: This is mildly sweet so you can adjust
accordingly. You can also use any other Keto friendly sweetener)
Salt = 1 g
Vanilla extract = 1 tsp

DIRECTIONS
1. Preheat the oven at 428 F or 200 C. It's best to preheat the oven longer around
20 to 30 minutes so that it is hot enough. The burnt texture is created by the high
temperature and shorter baking time.
2. In the video, I used a 6 inch or 15 cm round pan with 3" height. If you use a
bigger pan, you need to increase the recipe. Roughly line with parchment paper and
cut off any excess then set aside. If your pan is lower, then you may need to make
the parchment paper higher to withstand the rise.
3. It's important to bring the cream cheese, eggs and whipping cream to room
temperature so that they blend together easily creating a smoother batter.
4. In a small bowl, lightly beat the eggs, salt and vanilla extract then set
aside.
5. In a bigger bowl, add the cream cheese and use a spatula to mix until smooth.
6. Add the sweetener and mix until smooth and creamy.
7. Add half the egg mixture and use a hand held whisk to mix until combined.
8. Add the balance of the egg mixture and whisk until well combined.
9. Add the whipping cream and whisk until smooth and creamy.
10. Strain the batter into the pan to prevent any lumps.
11. Bake at the middle rack with top, bottom heat and fan for about 20 to 30 mins.
If you only have a conventional oven with a regular bake option, then bring the
rack higher as heat rises so the upper oven will be hotter. However, if your oven
is top-heating, make sure that the parchment paper is not touching the heating
element to prevent any burning. As all ovens are different, pay attention to the
darkening of the top. Rotate the pan midway to ensure even browning. If the top is
not darkening fast enough, you may have to give up on the color as you can't keep
on baking. Sometimes, you may have to reduce the temperature if the top is burning
too fast. So you need to adapt to the situation as every oven is different.
12. Once the top is dark enough, immediately remove the pan. If you wish to have a
darker top, just switch to the top heat for a little while before removing the pan.
After removing the pan, just give it a jiggle and if the cake is wobbly, then it is
done. The texture will firm up as it cools.
13. Do not over bake the cake after 30 mins even if the top is not dark enough as
the texture of the cake will be affected.
14. During baking, the cake will rise but will sink down after some time.
15. Whether you prefer a creamy texture or a creamy texture with an oozy raw
center or a firmer texture like regular cheesecake, it basically boils down to the
baking time. For a creamy texture, bake it at the normal time around 30 mins. For
a creamy with an oozy raw center, bake it at a lesser amount of time around 20
mins. And for a firmer texture, bake it a bit longer than the normal time of 30
mins.
15. Let the cake cool down to room temperature before chilling in the fridge for a
few hours or overnight.
16. If you prefer a softer texture with a custard-like filling, take out the
cheesecake from the fridge for about 15 to 30 minutes before serving. This will
also bring out the flavor of the cream cheese better. But if you prefer a firm
texture, then serve it cold.

Recipe by: lowcarbrecipeideas


Published on : 28 June 2021

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