Hop on the Burnt Cheesecake Bandwagon!
Basque burnt cheesecake started trending last year amidst the pandemic when everyone was cocooned to their homes. The wave swept most Asian countries with its signature caramelized top, the creamy rich centre, and mostly that intoxicating burnt aroma (in a good way). The temptation is simply irresistible. If calories weren’t a thing, I could see myself eating burnt cheesecake for days on end.
There are many different combinations of flavors you can incorporate into burnt cheesecake. I love how matcha complements the cream cheese with more depth and umami, but my favorite will have to be this coffee burnt cheesecake, which is what I will be sharing today.
In my opinion, burnt cheesecake is the worthier, rugged cousin of the classic New York cheesecake. It is lighter, more delicate, carries a hint of bitterness that goes so well with the fragrance and robustness of coffee. It baffles me how burnt cheesecakes have remained in the shadows for this long. If you have not tried, you are missing out big time!
In addition to coffee burnt cheesecake being insanely delicious, it is also really easy to make. First of all, you don’t have to prepare a crust. Secondly, if you have baked regular cheesecake in the past, you would know the key is to regulate the temperature, couple that with a water bath to achieve a smooth, even top while not burning the surface. With burnt cheesecake however, the idea is to literally burn it. No water bath required, just make sure to crank up your oven and let it caramelize, you simply can’t mess up!
Coffee Burnt Cheesecake Baking Tips
Preparing the batter is really simple, just make sure all ingredients are at room temperature and whisk away. Use only those blocked cream cheese, and not the spreadable ones. The best cream for this recipe is one with at least 35% fat content. If you have the choice, I suggest you opt for cake flour instead of all-purpose flour, this will give you a finer texture.
For the coffee mixture, stir 2 tsp of instant coffee into 1 tsp of hot water. It might be a bit runny, so I added a tsp of cake flour too.
I find that by using a Thermomix, the batter comes out smoother, and I don’t even have to sieve the flour nor break a sweat! You can check out a quick 30’s video on the making of this cake using Thermomix here.
Remember to not overbeat the mixture as you don’t want to trap too many air bubbles. Tapping the tin on the counter helps counteract that.
Also ensure to line the cake tin with two layers of baking paper, and make sure it comes up to about 2 inches above the rim. This is because the cake rises a fair bit in the oven.
Make sure your oven is preheated at least 30 minutes prior and really hot before popping the cake in. Bake between 30-35 minutes depending on how firm you want your cake to be. Once baked, transfer onto wire rack for it to cool and deflate. Be gentle with it as it is still all wobbly at this stage. Let it rest until completely cooled (around 2-3 hours) before refrigerating it to firm up.
If you prefer a gooey texture, you may enjoy your cake at room temperature. I personally like my cheesecake chilled, so I would refrigerate for a couple of hours before indulging!
If coffee isn’t your cup of tea, perhaps a Matcha burnt cheesecake?
Similar to how you’d prepare the coffee mixture, we’d prepare the matcha mixture by sifting 1 tbsp of matcha powder into 2 tsp of warm milk/water and whisk to combine. Set aside as you prepare your cake batter.
If you want the matcha layer to be on the bottom, what you’d do is to firstly remove 500g of the classic batter, and set aside. Then add prepared matcha mixture into remaining batter in mixing bowl.
For conventional methods, you’d beat until mixture is incorporated. For Thermomix users, beat 40 secs/speed 5. Then scrape sides and pour all of the matcha batter into the lined cake tin on the bottom, followed by the classic batter in the center.
Dual Flavoured Burnt Cheesecake
Ingredients
- 430 g cream cheese softened & cubed
- 120 g castor sugar
- 3 medium sized eggs
- 1 tsp vanilla extract
- 1 tsp lemon juice optional
- 270 g heavy/whipping cream 35% fat content
- 20 g superfine/cake flour
Coffee Mixture
- 2 tsp instant coffee
- 1 tsp warm water
- 1 tsp superfine/cake flour
Instructions
- To start, preheat oven at 240°C for at least 30 minutes. Use this time to also bring your eggs and cream cheese to room temp.
- Line a 6” round cake tin with two layers of parchment paper ensuring it sits at least 1.5-2inches above the rim.
Prepare Batter (Thermomix Method)
- Prepare coffee mixture by stirring instant coffee into warm water. Set aside.
- Beat eggs for 20 secs/Speed 4.
- Add cream cheese then beat 1 min/Speed 5.
- Scrape sides, add 120g sugar and beat 30 secs/Speed 5.
- Remove MC and add vanilla extract & lemon juice through the hole, insert MC back and beat 15 secs/Speed 5.
- Scrape sides, add 270g heavy cream, beat 30 secs/speed 5.
- Scrape then add 20g cake flour and beat 1 min 30 secs/Speed 5 until smooth.
- Pour 500g of classic batter into prepared baking tin.
- Add prepared coffee mixture into mixing bowl with remaining batter, and 1 tsp cake flour then beat 40 secs/speed 5. Scrape sides then carefully pour all of the coffee batter in the center of the classic batter.
Prepare Batter (Stand Mixer Method)
- Prepare coffee mixture by stirring instant coffee into warm water. Set aside.
- Beat cream cheese and sugar on medium speed until smooth – for about 2 minutes. Scrape the sides of mixing bowl.
- Beat in the eggs, one at a time, and beat on medium speed until fully incorporated before adding the next one.
- Add the vanilla and lemon juice and beat until just incorporated.
- In a separate bowl, whisk the cake flour with 70g of the cream until smooth. Add in another 100g of cream and mix to combine. Add in the remaining 100g and mix until smooth. This will ensure a smooth mixture.
- Pour the cream mixture into the cheese mixture whilst the mixer is beating on low until combined. Increase speed to medium and mix for 15 seconds until combined.
- Pour 500g of batter into prepared baking tin.
- Whisk in the 1 tsp of cake flour into the prepared coffee mixture then add into the cheese mixture and beat to combine.
- Scrape sides and carefully pour all of the coffee batter in the center of the classic batter.
To Bake
- Bake at 240°C for 30-35 minutes. When done, remove cake from oven. The surface of your cake should have a dark burnt top. You may do the jiggle test to ensure that the cake is wobbly only in the centre but not too much around the edge.
- Ensure to let cake cool down in the tin, on a wire rack for better circulation for about 2 hours. Remove cake from tin and let it cool down completely on wire rack before serving.
- If you prefer gooey texture, you may enjoy your cake at room temperature. I personally like my cheesecake slightly firm, so I would refrigerate for a couple of hours before indulging.
Notes
Have you tried this recipe?
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IF YOU ENJOYED THIS RECIPE, YOU MAY WANT TO CHECK OUT MY RECIPE INDEX FOR OTHER DELICIOUS RECIPES.
Always love your easy to follow recipe. First time baked this burnt cheesecake. Initially was hesitant whether I should bake this dual flavoured burnt cheesecake. Phew…. all family members gave a 👍, good and not sweet. Thank you.
So glad to hear that you and your family loved the dual flavoured burnt cheesecake! ❤️
Really really easy and delicious recipe.
It was my first time baking it and im very happy with the taste and flavor.
Thank you!
Thank you for the lovely feedback! 🙂
Another successful bake using your recipe. The instructions are clear and straightforward. Good food need not be complicated and once again, you have proven that.
Thank you Mel for your kind words! ❤️
Hi Michelle.. Finally I made this for the birthday girl. She loved it. It tasted good and not so sweet too. Thanks! 😊
Hi can I use a 7’inch cake mould instead of 6’inch?
Not recommended as your cake will turn out much shorter, you’ll have to adjust recipe if you want to use a 7” cake tin.
You may double recipe for a 9” or make 1.5 portion for an 8”
Hi Michelle!
If I wanted to make it with dark chocolate instead of coffee, do you recommend adding melted chocolate, or cocoa powder or cocoa mixed with milk…? Thanks!!
Much appreciated.
I would suggest using cocoa powder with milk to form into a paste like I did with the coffee paste. But as cocoa isn’t as strong as coffee in terms of flavor, you may need to adjust the cocoa powder and milk instead of using the same measurements as I did with instant coffee.
Thank you Michelle for your clear instructions. Love your instructions, they are easy to follow. Mine came out really burnt though. Is it possible to lower the temperature to 210 to create a brown top instead of a black one?
Hi Ee Ping, as it’s name suggest it’s meant to be burnt haha! I like mine black and well burnt. But if you like it brown, you can reduce the heat but you’ll have to experiment with duration as the insides might be too soft.
May I know where is actually the part in this blog that shows how to make dual flavored arrangement like what you did with your cake? Because usually if want to make dual flavored they will be layered top and bottom not on the side like yours.
You can check it out on my IG reels here: https://www.instagram.com/reel/CRssNuIj49V/?igshid=YmMyMTA2M2Y=
Such an awesome recipe! Love how you put in so much effort into detailing each step and making it easy for the rest of us! Thanks Michelle, keep more recipes coming! 🙂