Burnt Cheesecake

Burnt Cheesecake

 My dearie daughter requested to have cheesecake and my itchy hand wanted to bake

this cake quite sometimes.  The cheesecake not bad but the middle part is not that wobbly 

(maybe I have over baked), anyway there is always next improvement, 

nothing is perfect.  My family said no need to improve, the cheesecake is perfect in 

taste and texture to them.  You will be the judge if you embark to bake this cheese cake.

 Ingredients :-

1. 400g Philadelphia Cream Cheese (thaw at room temperature)
2. 120g Caster Sugar
3. 200g beaten Eggs (thaw at room temperature)
4. 2 Egg Yolks (thaw at room temperature)
5. 10g Cake Flour (shifted) *my pantry out of cake flour, end up I used Self Raising Flour
6. 230ml Whipping Cream (thaw at room temperature)

 To line the pan :-

1. Line the whole baking pan with parchment paper and leave some hanging out of the outer rim of the baking pan. 
2. The baking pan that I used is around 7 1/2 inches diameter.
3. Remember to switch on the oven to preheat the oven before baking.

 Method :-

1. Beat cream cheese with caster sugar until well combined and smooth (no lump)
2. Add 2 egg yolks and beat until well combined and smooth.
3. Add beaten eggs (2 times) and beat until well combined and smooth.

 Method :-

1. Add whipping cream and beat until well combined and smooth.
2. Add cake flour and bake until well combined and smooth.
3. Pour the batter into the lined baking pan and bake at 220 Degree Celsius for 20/25 minutes.
4. Take out the baked cheesecake.

Don't be impatience, must let it 100% cool before placing inside the fridge for overnight.

My bunny watching over from those itchy mouth wanting to have a bite  :) before being cut.

Whole Burnt Cheesecake gone within less than 24 hours