Recipe: Alma’s No-flour Basque Burnt Cheesecake 1. Developed by sous chef of restaurant Alma in Singapore, Ng Jun Kai, the MICHELIN star Spanish restaurant’s final recipe comes down to just four core ingredients: cheese, sugar, eggs and cream. What’s even better with Burnt Cheesecake is that the top ‘crust’ has a lovely char to it, giving the cake that uniquely flavor component. Reduce the speed and add in the egg and yolks one by one until they are well incorporated into the mixture. Prepare a 6-inch cake mould lined with baking parchment. Pour the batter into the lined springform pan and bake at 200°C/390°F for approx. Using a Thermomix or blender, blend the three kinds of cheeses and sugar at medium speed until the mixture is smooth. Don’t forget to like and subscribe to Share Food Singapore! By continuing to browse our services, you accept the use of such cookies. Add in egg, one at a time, and beat until well-combined. 7. If the pan has a removable … Preheat oven to 195 degree Celcius. 2. Three chefs from three MICHELIN-starred restaurants with their own takes on this trendy cheesecake share their tips and tricks. Thai Grilled Pork – Succulent. A post shared by Alma by Juan Amador (@almabyjuanamador), Recipe: Olivia’s Creamy Homemade Cheesecake, Restaurant Secrets: How To Cook The Perfect Fried Rice, Restaurant Secrets: Chefs Reveal Tips For Perfect Phad Thai, My Signature Dish: Simon Rogan's Apple Tart, Gifts For Food Lovers From MICHELIN star Restaurants, What To Order At These 6 MICHELIN-Recommended Indian Restaurants, 8 MICHELIN Restaurants For A Romantic Celebration, How Comfort Food Saved The Day For These MICHELIN Restaurants, Dumpling Deliveries From MICHELIN Restaurants This Dragon Boat Festival, Recipe: Wolfgang Puck's Grilled New York Steak With Cilantro-Shallot Sauce, Restaurant Secrets: Baking Basque Burnt Cheesecake, Recipe: Alma’s No-flour Basque Burnt Cheesecake. Here is how you achieve that. In a mixing bowl, beat cream cheese and sugar till creamy. Cat & The Fiddle is well-known for their Fickle Feline 2.0 ($42.90), where you get… A curated collection of delicious little gifts for foodies that you can buy from Singapore’s MICHELIN-starred restaurants. Ng recommends letting it set overnight in the fridge and leaving it at room temperature for five to eight minutes to take the chill off before tucking in. Lastly, we all want a beautiful looking cake so top the cake with fruits and you’re ready to serve! A former food magazine writer based in Singapore, she has a degree in communications for journalism but is a graduate of the school of hard knocks in the kitchen. One of the year’s biggest baking trends is turning out to be the Basque burnt cheesecake in all its charred, custardy glory. A post shared by Alma by Juan Amador (@almabyjuanamador) on May 24, 2020 at 8:59pm PDT. Ingredients of Burnt Cheesecake . Line each muffin cup with 2 squares of baking paper, one on top of the other. Alma’s Basque Burnt Cheesecake 210g cream cheese 85g Brie or Camembert 23g Gorgonzola 100g caster sugar 5 egg yolks 1 whole egg 410ml cooking cream Method: 1. Your guide to navigating the colourful cuisine and spicy signatures of Singapore’s MICHELIN-recommended Indian restaurants. Bake the cheesecake in the oven for 30-40 minutes. 3 Awesome Canned Saba Fish Recipes (Canned Mackerel). Line a 6-inch cake pan with 2.5-inch sides with parchment paper. 3. 2. Here’s a tip - you want to have! Bake the cake at 195°C for 30 minutes, then increase the temperature to 210°C and bake for another 10 minutes, or until the crust turns dark brown. It’s 200 g of whipping cream. In a mixing bowl, beat cream cheese and sugar till creamy. A glaring omission? Pour in the strained cheesecake mixture into the mould. 8. 3. Add in egg, one at a time and beat till well cooperated. The Basque Burnt Cheesecake is intentionally baked at a high temperature to achieve the beautifully burnt exterior and consistently creamy interior. But, one bite and they were impressed by the layers of the flavors. Will definitely keep this recipe… Rachel Tan is the Associate Digital Editor at the MICHELIN Guide Digital. Copyright © 2018 All Rights Reserved. Thank you for sharing this recipe. unsalted butter; oven; springform pan (9 in.) Flour. Keep the cake chilled overnight or at least 4 hours till it sets before consuming. You need 3 of eggs. The MICHELIN-starred Spanish restaurant’s take on this trendy bake requires no flour and just four core ingredients. Burnt Cheesecake Recipe. After that, strain mixture into a jug for easy pouring. Here’s home cook Kristy Wong’s fail-safe recipe! Peek At Singapore Food Festival 2020 Merchandise! Keep cake chilled overnight or at least 4 hours or till set before consuming. Have a 2-inch allowance space in the baking pan because the cake rises during baking. 60 min. Bake the cake till it achieves your desired effect! The third step is to transfer the batter to the baking tray lined with parchment paper. Fold in cornflour by 3 batches till everything is well-combined. Here’s a fool-proof recipe you can have a go at that’s uncomplicated and simple to execute - Introducing the Basque Burnt Cheesecake! 3. You need 400 g of cream cheese. The … Find classic cheesecakes too boring or traditional? Prepping your pan for the burnt basque cheesecake. These are the only ingredients you will need - cream cheese, fine sugar, eggs, salt, heavy cream, corn flour, icing sugar, strawberries, and blueberries for toppings! It incorporates heavy cream to enhance the silky and rich texture of this dessert. Fold in cornflour by 3 batches till everything is well combined. Place a rack in middle of oven; preheat to 400°. Alma’s rendition also calls for a mixture of creamy brie or camembert and a touch of mild blue cheese for a more complex flavour profile. Have a recipe that you would love to share with us? Preheat oven to 180 C. Line a 24cm loose bottom baking pan with 2 sheets of greaseproof paper measuring 40cm x 40cm allowing an extension of 5cm above cake rim.. 2. And while most baking comes down to science and exact measurements, the Basque burnt cheesecake is surprisingly easy and forgiving. Patience is key when it comes to baking and enjoying a Basque burnt cheesecake. Chefs from Michelin restaurants reveal what it takes to make this technical yet deceptively simple Chinese dish. Rest for 2 hours in the chiller to make sure it is chilled evenly before baking.