Burnt Cheesecake


 
  • 6 eggs
  • 2.5 cups granulated sugar
  • 2,2 lbs of fresh cheese or cream cheese
  • 2 cups cream
  • 2 tablespoons of flour

Add eggs and sugar into a mixing bowl and beat with a mixer, but don't try to get a thick consistency like you would a standard cake.
Release from a liquid and runny consistency.
Add the fresh cheese and cream into the egg and sugar mixture and continue whisking.
Add the flour through a sieve to the mixture and continue whisking.
Place baking paper inside and around the 10,23 inc springform cake tin.
While pouring your mortar into your cake mold, pass it through a thick-perforated strainer and pour it into your cake mold.
Hit your cake tin on the counter so that the excess bubbles appear.
Bake for 20 minutes in a preheated oven at 392 – 428 degrees on the lowest top shelf of the oven.
Then open the upper grill and let it burn for 10-15 minutes in a preheated oven at 392 - 428 degrees.
Cool the cheesecake out of the oven for 1 hour at room temperature, then cool it in the refrigerator if you wish.
Slice and serve the cooled cheesecake.

ENJOY YOUR MEAL


 

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