Carrot Cake Burnt Cheesecake
Explore new cheesecake flavors by infusing your cheesecake with tea! This was the creamiest cheesecake we've ever had, and it had just the perfect amount of Carrot Cake flavor to compliment the cream cheese. Dare we say it's our favorite recipe so far?
Carrot Cake Burnt Cheesecake
The Whistling Kettle
Servings
8-10
Prep Time
30 minutes
Cook Time
35 minutes
Explore new cheesecake flavors by infusing your cheesecake with tea! This Carrot Cake Burnt Cheesecake was the creamiest cheesecake we've ever had, and it had just the perfect amount of Carrot Cake flavor to compliment the cream cheese. Dare we say it's our favorite recipe so far?
Burnt cheesecake, aka "Basque burnt cheesecake", is a style of cheesecake that originates from Spain. It has a deeply caramalized top and a creamy, custardy interior with no crust. It's one of the easiest cheesecake recipes to make, and there's lots of flavor possibilities by infusing the cream with your favorite teas. We chose Carrot Cake rooibos tea for this recipe, but other great options include: Earl Grey, Almond Lemon Panna Cotta, Cinn-O-Bunn, or Lemon Souffle.
Ingredients
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2 tbsp Carrot Cake loose leaf rooibos tea
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2 8oz bricks cream cheese (softened at room temperature)
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1 cup sugar
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1 tsp vanilla extract
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3 eggs (room temperature)
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2 ¼ cup heavy cream
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1 ¾ tbsp cake flour
Directions
Preheat oven to 465 degrees and line a 6” x 3” round cake tin with 2 layers of parchment paper, making sure the parchment comes at least 2” above the top of the pan.
Heat 2 ¼ cup heavy cream and 2 tbsp loose leaf Carrot Cake rooibos tea in a medium saucepan on low-medium heat until simmer (do not boil).
Steep the tea for 15 minutes. Strain mixture through a fine sieve into a liquid measuring cup. Add more cream until it reaches 2 ¼ cup.
Using a hand mixer beat together the cream cheese and sugar until smooth. Add eggs and vanilla extract. Beat until well combined.
In a separate bowl, add 1 ¾ tbsp cake flour and ¼ of the infused heavy cream and mix well until a paste is formed. Add the remaining infused heavy cream little by little into the flour mixture until well combined and smooth.
Pour into the bowl with the cream cheese mixture and beat well until combined. Pour into your prepared tin.
Bake until deeply golden brown on top and very jiggly in the center for about 30-35 minutes.
Let cool in the tin completely to allow the cheesecake to set. Remove from the baking tin.
Enjoy at room temperature for a gooey center, or place into the refrigerator for a firmer center.
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