Burnt Cheesecake

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Burnt Cheesecake Ingredients

6 eggs
2.5 cups of granulated sugar
1 kilo of fresh cheese or cream cheese
2 cups of cream
2 tablespoons of flour

Add eggs and sugar into a mixing bowl and beat with a mixer, but don’t try to make it thick like you would a standard cake.
Leave it in a liquid and fluid consistency.
With egg. Add the fresh cheese and cream into the mixture with sugar and sugar and continue whisking.
Add the flour to the mixture through a strainer and continue whisking.
Place baking paper in and around the 26 cm 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 mold on the counter so that excess bubbles emerge.
Bake in a preheated oven at 200 – 220 degrees on the lowest top shelf of the oven for 20 minutes.
Then open the upper grill and preheat it at 200 – 220 degrees. Let it burn for 10-15 minutes in the heated oven.
Cool the cheesecake out of the oven for 1 hour at room temperature, then cool it in the refrigerator if you wish.
Serve the cheesecake, which has cooled thoroughly, by slicing.

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