Burnt Cheese Cake 2024

Burnt Cheese Cake Recipe : Sumaira Kanwal Naqvi Cream Cheese. 1 Tab Cream Cheese Cubes 5-6 Sugar Half Cup All Purpose Flour 2 Tbsp Vanilla Essence 1 Tsp Eggs 3-4 Whipped Cream 200 g Method : Beat the cream cheese with salt until smooth. Then add the sugar and beat for about 2 minutes until very smooth and creamy. Make sure you scrape down the sides of the bowl often to ensure you get a homogeneous mixture. * Beat in the eggs one at a time until thoroughly combined. Scrape down the bowl between each addition. Mix in the vanilla essence. Combine half of the cream with flour and 1 teaspoon of sugar so it is a smooth mixture then mix this into the batter. Continue to mix in the remaining cream. our the mixture into the prepared pan ,Pour batter into the prepared pan. Tap the pan against the counter to burst any excess air bubbles,and bake until puffed, deeply dark brown on the surface and stilly quite jiggly in the middle. ransfer pan to a wire rack and let cool completely at room temperature. It will fall as it cools.  Chill. Refrigerate for at least 4 hours and then slice it up and serve it!  This cheesecake will still be wobbly and jiggly in the middle when it is ready. It will continue to cook as it cools and it will set into a smooth creamy texture. If it is too firm then it has been over-baked and it will have a coarse texture. Cheesecake is best served at room temperature. Let it cool completely in the pan, then slice with a hot dry knife. If you prefer a slightly firmer texture, let it chill in the fridge overnight.