Today I made a simple cheesecake that is the opposite of what you would imagine the perfect cheesecake to be.Overly dark on the top, no biscuit or sponge base, and without the use of a water bath in the baking process. It's as simple as a cheesecake could get.I had a small obsession with this cake ever since I laid eyes on it. Visually it stole my heart.If you would prefer a recipe video Click on this link: https://youtu.be/UCxFnMj3r-E@futuzucookingyoutubechannel

This creamy yet light cheesecake is super easy to make. The burnt caramelized surface tastes so good and adds a smoky flavor to the cake😋#mycookbook#sweet

This is one of my favourite recipes I have developed and changed it over the space of about 2 years but I always enjoy it.

I know that this burnt cheesecake from the Basque region of France and Spain has taken the social media by storm. I also know for a fact that Basque Cake or Gâteau Basque is less popular as compared to this cheesecake. With that being said, I definitely will make Gâteau Basque in the near distant future. For now, let's talk about this wonderful cheesecake.To be honest, I am not fan of cheesecake. No-baked versions, jiggly Japanese types or even the finest NY-style cheesecakes can't work their magic on me. This is because I only have my eyes on this cheesecake. Unlike all the mentioned previously, this is a crustless, rustically beautiful cheesecake. I don't call it burnt tho, but rather, I called it browned. I still don't get why is it called burnt tho. Anyway, it is literally like eating browned cheese with a soft and creamy texture. You know when you walked into a pizzeria and the browned cheese just hit you? That's the same aroma when this cake is baking in your oven. It is kinda like Parisian Flan in comparison.

Hello cake lovers🌹 all of us more or less know cheese cake . Obviously it is cake made with cheese. But burnt cheese cake is something special. Once I made this cake and when I shared it with a friend, she told me, oh noooo, Rozina did you burn your cheese cake?? I said no and yes.She said what you mean? This cheese cake is intentionally burnt I said. But still she was looking at me in a way that I am joking with her.Anyway, the burnt cheesecake originated in the Basque region in Spain. It is baked at a high heat for about an hour to provide a burnt exterior. This cake has a creamy, sweet and custardy inside with burnt outside. It is a crust less cake.Making this cake is very very easy, taste delicious and perhaps looks ugly and will crack. i But the point is this burnt cheese cake is just DELICIOUS.#cake#chese_cake#burnt_cheese_cake#dessert

It just so happens to be the season that strawberries appear, and I wanted to bake a X'mas cake tart in this season. Strawberries and cheesecake go together really well. As for the crust portion of the cheese cake, it feels like the love child of cheese soufflé and baked cheese. It is more rich than fluffy, but is lighter than baked. It is moderately sweet, so you can eat as much as you like .*The trick behind making the tart crust is to not knead it, and to use well-chilled butter. Please look at the other detailed tips and photos as well as the reference recipes . In order to make this well, make sure to return the cream cheese to room temperature. Also, if you use an oven timer when making the cheese filling, whipped cream, and strawberry sauce, then you can save some time. *This time I used about 1 1/2 packs of strawberries. Use this as a frame of reference . Recipe by Koharumama

This is an adaptation of a #Thermomix classic.We added coconut because there is no better combination in the world! (well, maybe honey and shrimps, but that's a different story for another recipe)

Based on Gina Di Palma’s 3 Cheese Tart and Obsessive Ricotta Cheesecake, this mashup combines the smoothness of cream cheese, the silkiness of mascarpone, and the backbone of ricotta. Add a tablespoon of your favorite adult spirit for a little extra flavor.

This cheesecake has fresh raspberry striped throughout it. It gives it a fresh bright flavor in a cheesecake with marscarpone as part of the cheese which makes for a more delicate very creamy chessecake

If I baked this in a cake pan, my daughter would eat it all. So I decided to make cupcakes.I wanted her to start baking by herself, so I uploaded the recipe here to encourage her to bake on her own.You can also use an 18 cm round cake pan. It will take 40-50 minutes in a 170℃ (338 F) oven.If you have lemons, add some zest. Recipe by Team yokin

I like these with walnuts and rum raisins, but my child doesn't. I came up with a recipe to keep everyone happy.When you are mixing the batter, try not to let it get bubbly or mixed with air. If too much air gets in, they will really swell when baked and then shrink when cooled, which will give a bad texture. You can wrap and store them in the freezer. They are nice the next day because the flavours blend in. Recipe by Asamato

I was craving some of this!If you'd prefer a more authentic and rich version, use heavy cream. Recipe by Sakako