EASY BURNT CHEESECAKE! | Luvita Ho
RESEP
Easy Basque Burnt Cheesecake
Bahan
Cara Membuat
Langkah disusun otomatis dari narasi video. Tonton videonya kalau ragu.
- Alasi loyang bongkar pasang diameter 16 cm dengan baking paper yang diremas lalu diratakan.
- Panaskan oven di suhu tinggi sekitar 220 derajat.
- Lembutkan cream cheese suhu ruang sampai benar-benar soft tanpa gumpalan.
- Masukkan gula halus, garam, dan vanilla extract, lalu aduk sampai creamy.
- Masukkan telur satu per satu dan aduk perlahan sampai tercampur setiap kalinya.
- Masukkan whipping cream cair dan aduk sampai rata.
- Masukkan maizena dan aduk sampai adonan licin tanpa gumpalan.
- Tuang adonan ke loyang yang sudah dialasi.
- Hentakkan loyang untuk menghilangkan gelembung udara.
- Panggang di suhu 220 derajat selama 25-35 menit sampai permukaannya gosong.
- Keluarkan dari oven dan dinginkan di suhu ruang sampai tidak panas sama sekali.
- Simpan di kulkas minimal semalam sampai teksturnya set.
- Lepaskan ring loyang lalu pindahkan cheesecake ke piring saji.
Ingredients
Steps
Steps were generated from the video narration. Watch the video if unsure.
- Line a 16 cm springform tin with baking paper that has been crumpled and then smoothed out.
- Preheat the oven to a high temperature of around 220 degrees Celsius.
- Soften the room temperature cream cheese until completely smooth with no lumps.
- Add the icing sugar, salt, and vanilla extract, then mix until creamy.
- Add the eggs one at a time, mixing gently until incorporated after each addition.
- Add the liquid whipping cream and stir until combined.
- Add the cornstarch and mix until the batter is smooth and lump free.
- Pour the batter into the lined tin.
- Tap the tin to release any air bubbles.
- Bake at 220 degrees Celsius for 25 to 35 minutes until the top is deeply burnt.
- Take it out and cool at room temperature until it is no longer hot at all.
- Chill in the fridge for at least overnight until set.
- Release the ring and transfer the cheesecake to a serving plate.
Cook Mode
RESEP
Easy Basque Burnt Cheesecake
EASY BURNT CHEESECAKE! | Luvita Ho
EASY BURNT CHEESECAKE! | Luvita Ho
Bahan
Cara Membuat
Langkah disusun otomatis dari narasi video. Tonton videonya kalau ragu.
- Alasi loyang bongkar pasang diameter 16 cm dengan baking paper yang diremas lalu diratakan.
- Panaskan oven di suhu tinggi sekitar 220 derajat.
- Lembutkan cream cheese suhu ruang sampai benar-benar soft tanpa gumpalan.
- Masukkan gula halus, garam, dan vanilla extract, lalu aduk sampai creamy.
- Masukkan telur satu per satu dan aduk perlahan sampai tercampur setiap kalinya.
- Masukkan whipping cream cair dan aduk sampai rata.
- Masukkan maizena dan aduk sampai adonan licin tanpa gumpalan.
- Tuang adonan ke loyang yang sudah dialasi.
- Hentakkan loyang untuk menghilangkan gelembung udara.
- Panggang di suhu 220 derajat selama 25-35 menit sampai permukaannya gosong.
- Keluarkan dari oven dan dinginkan di suhu ruang sampai tidak panas sama sekali.
- Simpan di kulkas minimal semalam sampai teksturnya set.
- Lepaskan ring loyang lalu pindahkan cheesecake ke piring saji.
Ingredients
Steps
Steps were generated from the video narration. Watch the video if unsure.
- Line a 16 cm springform tin with baking paper that has been crumpled and then smoothed out.
- Preheat the oven to a high temperature of around 220 degrees Celsius.
- Soften the room temperature cream cheese until completely smooth with no lumps.
- Add the icing sugar, salt, and vanilla extract, then mix until creamy.
- Add the eggs one at a time, mixing gently until incorporated after each addition.
- Add the liquid whipping cream and stir until combined.
- Add the cornstarch and mix until the batter is smooth and lump free.
- Pour the batter into the lined tin.
- Tap the tin to release any air bubbles.
- Bake at 220 degrees Celsius for 25 to 35 minutes until the top is deeply burnt.
- Take it out and cool at room temperature until it is no longer hot at all.
- Chill in the fridge for at least overnight until set.
- Release the ring and transfer the cheesecake to a serving plate.
Cook Notes
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