Notice a huge influx of people making Burnt Cheesecake at home during the partial lockdown? We did too.
The burnt cheesecake was once a delicacy that we could enjoy only in the finest restaurants. There were only a few eateries in KL that served this delicate, creamy and oh-so-sinful dessert. The Tokyo Restaurant in Lot 10 was one of the very first few places that brought the burnt cheesecake trend to KL, followed by Huckleberry and so on. Fluffed Cafe & Dessert Bar is also one who recently began serving the dessert at their cafe in Taman Paramount, Petaling Jaya.
Owners Charles and Jo (who are self-taught bakers) initially started Fluffed Cafe & Dessert Bar as a waffle and ice cream parlour with just a handful of cakes. The cafe eventually grew to not only serve fresh waffles but also handmade, full-sized cakes deemed to be one of the best in Petaling Jaya. Its Vanilla Burnt Cheesecake is no different. The cake is served with a side of sea salt foam, a perfect pairing for the sweet cheesecake.
You saw the boys making the cake during our #LSALepakSessions. Now you can make your own version of their best-selling Vanilla Burnt Cheesecake at home. Here’s how:
1kg cream cheese at room temperature
650g heavy cream or also known as whipping cream
300g castor sugar
30g cake flour
7 large eggs
2 teaspoon vanilla bean paste (or vanilla essence)
Preheat the oven to 210°C for 15 minutes. Butter a 9 inch round pan or coat pan with a cooking spray. Line the pan with baking paper, making sure that the paper is at least 2 inches higher than the pan, all around. This is to ensure that the cheesecake will not overflow as it will rise while baking.
Beat the cream cheese in a standing mixer for 5-10 minutes, until the texture is smooth and creamy. Add in the caster sugar gradually or you can do it spoon by spoon. Mix on medium speed until everything is completely incorporated and there are no sugar granules left. Be sure to scrape down the bowl in between mixing to ensure everything is mixed well.
Add in the eggs, one by one. Do not crack the egg straight into the mixing bowl. Instead, do it in another bowl to ensure that no eggshells get into the mixture. While adding the eggs, ensure that each egg is fully incorporated into the mixture before adding the next one. Scrape down the sides of the bowl again. By now, the mixture should be slightly runny.
Scoop in the vanilla bean paste into the mixture. If you don’t have vanilla bean paste, vanilla essence can be used as well in the same quantity (2 tsp).
Sieve the cake flour and gradually add into the mixture. The speed of the standing mixer should be at medium-slow now.
Turn off the standing mixer and remove the bowl. Pour in the heavy cream into the mixture and mix it by hand with a spatula. Make sure everything is fully combined, with no lumps and completely smooth throughout.
Pour the mixture into the fully-lined pan and place the pan into the preheated oven. Bake for 55 minutes or more, depending on the texture of the cake. The cheesecake is ready when the middle is still runny and jiggles when you shake.
Remove the Vanilla Burnt Cheesecake from the oven and set it aside to cool until room temperature. You can cut a slice now but for better results, keep the cheesecake in the fridge for at least two to three hours or overnight.
Now, you can enjoy cake.
Recipe and images by Fluffed Cafe & Dessert Bar