AuthorBiteSizedIndulge in the bold and irresistible flavors of Barako Burnt Cheesecake, where creamy Basque-style cheesecake meets the rich essence of Filipino Barako coffee. This decadent dessert features a perfectly charred top, giving it a caramelized sweetness that contrasts beautifully with its velvety, coffee-infused interior. The addition of the panutsa sauce gives it a different dimension with its hints of rich coconut cream and deep molasses. You can also make it with other varieties of coffee, but we promise that using Filipino Barako amps up those coffee flavors. Every bite offers a deep, roasted kick from the barako, balanced by the cheesecake’s smooth texture. It's the perfect treat for coffee lovers and dessert fans, offering a uniquely Filipino twist on the trendy burnt cheesecake. Whether served on its own or with a drizzle of panutsa sauce, our Burnt Barako Cheesecake will elevate any meal or be a well-deserved snack after a long day.
Beat the cream cheese with a hand mixer or stand mixer until smooth.
Add the sugar and continue mixing until the sugar dissolves.
Add the eggs one at a time, add vanilla extract, heavy cream and the espresso and salt mix until well combined.
Add the flour, mix until smooth. Pour the cheesecake mixture in a greased cake pan lined with parchment paper, extending the parchment paper at least 2 inches above the top of the pan. Tap the pan, ensure there are no bubbles on top.
Bake the cheesecake in a preheated oven 204°C/400°F until golden brown and burnt on top, about 40-50 minutes.
While the cheesecake is baking make the sauce. In a sauce pan over medium heat combine, coconut cream, coffee powder and panutsa. Mix until the panutsa dissolves. Let it cool.
When done, let the cheesecake cool then put in the chiller to make it firm. Peel the parchment paper then drizzle the panutsa sauce all over.
Ingredients
Directions
Beat the cream cheese with a hand mixer or stand mixer until smooth.
Add the sugar and continue mixing until the sugar dissolves.
Add the eggs one at a time, add vanilla extract, heavy cream and the espresso and salt mix until well combined.
Add the flour, mix until smooth. Pour the cheesecake mixture in a greased cake pan lined with parchment paper, extending the parchment paper at least 2 inches above the top of the pan. Tap the pan, ensure there are no bubbles on top.
Bake the cheesecake in a preheated oven 204°C/400°F until golden brown and burnt on top, about 40-50 minutes.
While the cheesecake is baking make the sauce. In a sauce pan over medium heat combine, coconut cream, coffee powder and panutsa. Mix until the panutsa dissolves. Let it cool.
When done, let the cheesecake cool then put in the chiller to make it firm. Peel the parchment paper then drizzle the panutsa sauce all over.
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