Taro burnt cheesecake

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It seems like everyone wants a slice of burned cheesecake because it is currently trendy. In fact, the burnt cheesecake was invented in San Sebastian, Spain, three decades ago. Instead of being smooth or dense like traditional New York cheesecake, burnt cheesecake is baked at a high temperature to produce a light, scorched, and caramelized outside with a rich, gooey middle. So, burning it is the key to making this burnt cheesecake.

I will show you today how to make an advanced version of the burnt cheesecake that has three distinct flavour layers baked into it. The layers consist of a base of sponge cake, a center of taro paste, and a top of burnt cheesecake. To clear, I got to bake twice—once for the cheesecake top and once for the sponge cake base. The bottom layer can be substituted with biscuit crumbs, much like when making the traditional New York cheesecake, if you are pressed for time and do not want to bake twice. This cake has a superb overall texture thanks to the sponge cake that serves as the base.

It takes a while to make this cheesecake. The batter needs to be mixed, but it does not take very long. This cheesecake may need a few steps, but they are all worthwhile in the end. The cooling procedure requires a lot of time—about six hours, ideally overnight. But do not let any of that stop you from trying this dessert.

Let us get all the ingredients to hand and the detailed instruction to make this advanced version of cheesecake.


INGREDIENTS (for the sponge cake)

2 large eggs

50g caster sugar

60g plain flour

2 tbsp milk

1 ½ tbsp corn oil

METHODS

1. Preheat the oven to 180˚C and place the rack in the center of the oven. Have ready an ungreased two-piece 8”x3” round aluminium alloy cake pan, it is a loose base which easy to release the cake.

2. Separate the eggs. Placed the yolks in one bowl and the whites in another bowl.

3. Placed the egg whites in a clean bowl of your electric mixer and whip the egg whites until foamy. Gradually add the sugar and beat until the egg whites are shiny and just form stiff peaks.

4. Add the egg yolks into the beaten egg whites, and gently whip until the egg yolks are incorporated well with the egg whites.

5. Sift the flour over the batter and fold with the spatula until incorporated.

6. Combine the milk, corn oil, and vanilla essence in a bowl. Take some of the batters from step (5) to mix well with the milk mixture. Then gently poured it back into the batter bowl and fold well with a spatula.

7. Pour the batter into the cake pan, smoothing the top.

8. Bake in preheated oven for 20 minutes or until a toothpick inserted into the center of the cake comes out clean.

 

INGREDIENTS (for the taro paste)

300g taro

50g purple sweet potato

75g caster sugar

125ml whipping cream

METHODS

1. Peel the taro and sweet potato and cut them into cubes. Steam in the steamer for 15 minutes or until you can easily be mashed with a fork.

2. Add the sugar and whipping cream to the mashed taro and sweet potato until incorporated.

3. Blend the taro mixture with a hand mixer to create a smooth paste.

4. Pour the taro paste into the cake pan to cover the sponge cake layer, smoothing the top with the back of a WET spoon.


INGREDIENTS (for the cheesecake layer)

500g cream cheese

100g caster sugar

2 large eggs

1 tbsp corn starch

100ml whipping cream

50ml lemon juice

1 tbsp lemon zest

 


METHODS

1. Preheat the oven to 170˚C and place the rack in the center of the oven.  In a bowl of your electric mixer place the cream cheese, sugar, and flour. Beat on medium speed until smooth. Scraping down the bowl as needed.

2. Add the eggs, one at a time, beating well after each addition. Scrape down the sides of the bowl.

3 Add the whipping cream, lemon juice, and lemon zest and beat until incorporated.

4. Pour the cheesecake filling into the cake pan to cover the taro paste, smoothing the top.


5. Ready a large roasting pan half-filled with water and put a 3” high steamer rack in the middle of the roasting pan. Place the cake pan on top of the steamer rack and place it in the oven.

6. Bake for 45 minutes and increase the temperature to 200˚C with UPPER heat for 10 to 15 minutes to create a scorched and caramelized top. (Keep an eye on the last 10 minutes in case the top layer is over burnt.)

7. Let the cake cool in the oven with the heat off and the door ajar for 30 minutes before taking it out to prevent cracking.

8. Remove from oven. Let cool completely before refrigerating it. Refrigerate the cake for at least 6 hours. Preferable overnight.

9. Remove from the fridge and carefully run a knife around the inside edge of the pan to loosen the cheesecake. And blow around the pan with a hairdryer.

10. Take a deep bowl or jar  and turn it upside down on the table.  Place the baked cheesecake on it, hold the side of the pan with one hand and push down gently with the other to release the cheesecake completely.

I hope this delicate and rich taro burnt cheesecake will appeal to everyone who enjoys desserts.


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