Burnt Chocolate Cheesecake - two people requested cheesecake, and one specify chocolate burnt cheesecake. So I give this a try since I’ve never done any burnt cheesecakes. I know the fact burnt cheesecake can be relatively easy, but just have to get the right ingredients. My husband commented this is the best baked cheesecake he had tried. It’s so creamy and flavorful. Baking it on high heat and not too long, just within 25 minutes. It gives you a burnt look and soft and creamy in the inside. I hope you’re inspired and give this cake a try. Enjoy!
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Ingredients:
15cm or 6 inch pan
130g [¾ cup] dark chocolate, melted
300g [1⅓ cup] cream cheese, softened
80g [¼ cup + 2 tbsp] caster sugar
120g [½ cup] Greek yogurt
1 tsp vanilla extract
2 eggs
7g [1 tbsp] corn flour
6g [1 tbsp] cocoa powder
120g [½ cup] whipping cream
Egg replacement:
60g [¼ cup] greek yogurt (this is in addition apart from what already mentioned in the video)
Sift in ¾ tsp baking powder together with the cornstarch and cocoa powder.
Instructions:
1. Preheat oven at 220°C/428°F.
2. Melt the chocolate over a double boiler. Set the melted chocolate aside. Let it cool before using.
3. In a large mixing bowl, add in cream cheese and sugar. Mix until they are well combined.
4. Add in yogurt and vanilla. Mix until well combined respectively.
5. Add in the eggs, one at a time. Mix until well combined.
6. Sift in the cornstarch and cocoa powder. Mix until well combined.
7. Add in the melted chocolate. Mix until well combined.
8. Add in the whipping cream. Mix until well combined.
9. Sift the batter into the 15cm or 6 inch pan, with 2 parchment papers lined.
10. Bake in preheated oven at 220°C/428°F for 23-25 minutes, or just until you get a burnt on the top.
11. Off the heat and leave a gap and let the cake to sit in the oven for 10 minutes.
12. Remove the cake from the oven, let it cool. Once cool, remove the cake from the loose pan. Refrigerate for at least 6 hours or overnight.
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