Burnt Cheesecake by @videokuemanis

1h25

2 servings

🧀

500 g

Cream cheese

🍬

150 g

Caster sugar

🧂

2.5 g

Salt

🍦

2.5 ml

Vanilla

🍋

15 ml

Lemon juice

🍋

2 g

Lemon zest

🥚

3

Eggs

🥛

250 ml

Double cream

🌾

15 g

Flour

  1. Preheat

    Preheat the oven to 200°C / 390°F.

  2. Grease
    • margarine
    • parchment paper

    Grease one 16–18 cm springform pan with margarine and line it with parchment paper extending 6 cm above the rim.

  3. Beat
    • cream cheese
    • caster sugar
    • salt

    Beat the cream cheese, caster sugar, salt, and vanilla extract until smooth and creamy; do not overbeat.

  4. Add
    • lemon juice

    Add the lemon juice and lemon zest, then beat just until evenly combined.

  5. Add
    • large egg

    Add one large egg and beat until incorporated; repeat with the remaining two eggs.

  6. Pour
    • double cream

    Pour in the double cream and beat only until the batter is smooth.

  7. Sift
    • all-purpose flour

    Sift the all-purpose flour into the batter and mix until no flour remains.

  8. Pour

    Pour the loose batter into the lined springform pan and level the surface.

  9. Bake

    Bake for 60 min until the top is very dark and the edges are set while the center still jiggles.

  10. Cool

    Cool the cheesecake in the pan at room temperature until cold.

  11. Refrigerate
    • parchment paper

    Refrigerate the cheesecake until firm, then unmold, remove the parchment paper, slice, and serve.

  12. Cool

    Cool the cheesecake in the tin at room temperature.

  13. Place

    Once cooled, optionally place it in the refrigerator.

  14. Peel

    Remove the cheesecake from the tin and peel off the baking paper once cold.

  15. Cut

    Cut into pieces and serve.

Burnt Cheesecake by @videokuemanis

1h25

2 servings

🧀

500 g

Cream cheese

🍬

150 g

Caster sugar

🧂

2.5 g

Salt

🍦

2.5 ml

Vanilla

🍋

15 ml

Lemon juice

🍋

2 g

Lemon zest

🥚

3

Eggs

🥛

250 ml

Double cream

🌾

15 g

Flour

Preparation Steps

  1. Step 1/15

    Preheat the oven to 200°C / 390°F.

  2. Step 2/15

    Grease one 16–18 cm springform pan with margarine and line it with parchment paper extending 6 cm above the rim.

    🧈margarine
    📜parchment paper
    🍳springform pan

  3. Step 3/15

    Beat the cream cheese, caster sugar, salt, and vanilla extract until smooth and creamy; do not overbeat.

    🧀cream cheese
    🍬caster sugar
    🧂salt
    🍦vanilla extract
    🥣mixing bowl
    ⚙️electric hand mixer

  4. Step 4/15

    Add the lemon juice and lemon zest, then beat just until evenly combined.

    🍋lemon juice
    🍋lemon zest
    🥣mixing bowl
    ⚙️electric hand mixer
    🍋citrus zester

  5. Step 5/15

    Add one large egg and beat until incorporated; repeat with the remaining two eggs.

    🥚large egg
    🥣mixing bowl
    ⚙️electric hand mixer

  6. Step 6/15

    Pour in the double cream and beat only until the batter is smooth.

    🥛double cream
    🥣mixing bowl
    ⚙️electric hand mixer

  7. Step 7/15

    Sift the all-purpose flour into the batter and mix until no flour remains.

    🌾all-purpose flour
    🥣mixing bowl
    🧺fine-mesh sieve
    ⚙️electric hand mixer

  8. Step 8/15

    Pour the loose batter into the lined springform pan and level the surface.

    🍳springform pan
    🥄spatula

  9. Step 9/15

    Bake for 60 min until the top is very dark and the edges are set while the center still jiggles.

    🍳springform pan

  10. Step 10/15

    Cool the cheesecake in the pan at room temperature until cold.

    🍳springform pan
    ✨cooling rack

  11. Step 11/15

    Refrigerate the cheesecake until firm, then unmold, remove the parchment paper, slice, and serve.

    📜parchment paper
    🍳springform pan
    🔪knife

  12. Step 12/15

    Cool the cheesecake in the tin at room temperature.

  13. Step 13/15

    Once cooled, optionally place it in the refrigerator.

  14. Step 14/15

    Remove the cheesecake from the tin and peel off the baking paper once cold.

  15. Step 15/15

    Cut into pieces and serve.

Composition

Ingredients

Types

Dairy, Sweeteners, Seasonings, Fruit

Ingredients

Cream cheese, Caster sugar, Salt, Vanilla, Lemon juice, Lemon zest, Eggs, Double cream, Flour

Notes

Cream cheese (room temperature), Caster sugar (fine granulated sugar), Vanilla (amount unclear in source (garbled as a percentage symbol)), Lemon zest (yellow part only, optional), Eggs (large size), Double cream (liquid dairy whipping cream/double cream), Flour (medium protein wheat flour)

Allergens

Milk

Dietetics

Dietary regimen

Vegetarian, Gluten-conscious

Calories

370 kcal

Macro nutrients

Protein: 6g, Fat: 29g, Saturated fat: 17g, Carbohydrates: 23g, Sugars: 21g, Fiber: 0.2g

Nutritional Information

Minerals

Calcium: 130mg, Sodium: 220mg, Potassium: 125mg

Vitamins

Vitamin A: 270µg, Vitamin D: 1.2µg, Vitamin B12: 0.5µg

Preparation

Time Information

Preparation

25 minutes

Cooking

1 hour 0 minutes

Overall

1 hour 25 minutes

Difficulty

Level

Medium (2/4)

Steps

15 steps

Equipments

Utensils

springform pan, mixing bowl, electric hand mixer, fine-mesh sieve, citrus zester, spatula, cooling rack, knife

Appliances

Oven, Refrigerator

Type

Type

Type Of Dish

Dessert

Occasions

Dinner, Celebration, Tea time

Origin

Source

Platform

instagram

Original Creator

@videokuemanis

Origin

Cuisine

Spanish

Geographic

Indonesia, Southeast Asia

Various

Aspect

Texture

Creamy, Silky, Custardy, Soft, Burnt

Flavors

Tangy, Sweet, Rich, Caramelized, Vanilla, Citrusy

Other

Price

Medium

Recommended Preservation

fridge

Preservation Infos

room temperature : 120 min (Cool completely in the pan,Do not leave out longer than 2 hours), fridge : 5 days (Store in an airtight container,Keep at or below 4°C / 40°F), freezer : 60 days (Wrap individual slices tightly,Thaw overnight in the refrigerator)