Basque cheesecake has taken the dessert world by storm. Simply because it only requires very few ingredients, it is low-carb, and most importantly it tastes AMAZING! I combined three of our most loved flavours (Matcha, Vanilla and Dark Chocolate) to create this yummilicious triple-layered burnt cheesecake.
Recipe for Triple-layered Burnt Cheesecake
Servings: 8 to 10 slices (with a 6″ wide x 3″ high tray)
Ingredients
- 430 grams of cream cheese, at room temperature
- 120 grams of granulated sugar
- 3 eggs, at room temperature
Matcha layer:
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- 10 grams of Matcha powder
- 90 grams of heavy cream
Vanilla layer:
- 10 grams of corn flour or cake flour
- 90 grams of heavy cream
- 1/4 teaspoon of vanilla extract
Dark chocolate layer:
- 10 grams of corn flour or cake flour
- 15 grams of dark chocolate, finely chopped
- 90 grams of heavy cream, separated into 2 parts
Method
- Preheat the oven at 240 degrees Celcius. Cut 2 equal-sized parchment papers to line a 6″ pan.
- In a large bowl, use a handheld electric mixer to beat the cream cheese till soft. Add in sugar and continue beating with low speed until the sugar dissolves.
- Add one egg at a time into the mixture and continue beating. Be sure to only add the next egg when the previous egg is fully incorporated into the mixture.
- Scrape down the sides of the bowl occasionally to ensure it is well mixed.
- Weigh the mixture and separate it into 3 equal portions.
- To make the Matcha layer, heat the heavy cream in the microwave for 1 minute till warm. Sieve in Matcha powder, mix well.
- Pour the Matcha powder into a portion of the cream cheese mixture. Beat the mixture on low speed until fully combined. Sieve the mixture into a bowl and set aside.
- To make the Vanilla layer, sieve in the cake flour into the heavy cream, add in vanilla extract and mix well. Sieve the mixture into a bowl and set aside.
- To make the Chocolate layer, heat the heavy cream in the microwave for 1 minute till warm. Pour the cream into chopped chocolate. Stir to melt the chocolate to yield chocolate sauce. (Heat for an additional 30 seconds if the chocolate isn’t fully melted.)
- Pour the chocolate sauce into a portion of the cream cheese mixture, mix well. Add in the flour. Sieve the mixture into a bowl and set aside.
- Take the lined pan, sieve the Matcha layer mixture into the pan. Lightly tap the pan on the counter a few times to help release some air bubbles.
- Now, ladle the Vanilla mixture on top of the Matcha layer gently to avoid mixing. Once all the Vanilla mixture is in the pan, lightly tap the pan a few times on the tabletop counter.
- Finally, ladle in the Chocolate mixture on top gently. Once again, lightly tap the pan on the counter. The mixture should be almost filled to the top rim of the pan.
- Put the pan on a large baking sheet before going into the oven for easy removal later on.
- Bake at 240 degrees Celcius for 30 to 35 minutes. Let the cake cool on a wire rack till it reaches room temp. Cover the cake and
- pan with a layer of paper towel & plastic wrap. (The paper towel will help to catch the condensation from falling onto the cake.)
- Keep it in the fridge for at least 6 hours or overnight for best results.
- Decorate with sprinkle on powdered sugar, whipped cream, fresh berries or chocolate. Enjoy this special triple-layered burnt cheesecake!
Notes:
- The pan used in this triple-layered burnt cheesecake recipe is 6″ wide and 3″ high. It is better to have a removable bottom for easy cake removal.
- Cream cheese, eggs and heavy cream MUST be at room temperature!
- Cornflour can be substituted with cake flour or all purpose flour.
- The final mixture has to be sieved when pouring into the cake pan to yield a smoother texture.
- Semi-sweet chocolate or milk chocolate can be a great option beside dark chocolate.
- The triple-layered burnt cheesecake should rise taller than the pan when baked. The center of the cake might still be wobbly. The top layer should look burnt.
