The last time I baked a keto burnt cheese cake, it was quite popular among those who were non-keto. It is an So I baked a non-keto version for my friend’s birthday and reduced the sugar quantity.
This type of cheesecake recipe is a no fail recipe. It is not as fickle compared to other cheesecake such as New York baked cheese cake or cotton cheesecake.
The recipe calls for a 7” circle cake tin. However, I used all the cream cheese and whipping cream in its packaging as I am not keen to have leftovers. So, I poured it into a 6” circle cake tin (70%) and poured the remaining in a smaller pyrex.
Burnt Cheese Cake Recipe
Ingredients
500g cream cheese
80g caster sugar
5 large eggs/ 6 small eggs
200ml whipping cream
15g all purpose flour
Pinch of salt
Note: cream cheese and eggs should be mixed at room temperature.
Method
1. Preheat oven 180C fan.
2. Line 7’’ cake tin with parchment paper. Ensure parchment paper is 2” above the cake tin as it double in height in the oven
3. Cream cheese and sugar.
4. Mix in eggs then whipping cream, flour and salt.
5. Pour mixture into cake tin
6. Bake for 40-50 minutes until the top is browned
How was it?
It wasn’t sweet and the birthday person liked it. It is also easy to transport during the lockdown period.
Will definitely bake it again.