FWBNC Tavel Bristol-Joseph was shocked at how good this almost-burnt dessert turned out. You will be, too.
, that part of the recipe development took some working up to. There were other modifications he’d made, like paring down the ingredient list after doing some research and making some tweaks so the cake would be creamier, too. But even after he’d nailed the texture, he still wasn’t burning it enough.
“It’s very difficult for someone who’s been making cheesecake all their life, and it’s my favorite dessert, to literally put something in the oven and watch it burn,” he told.
“I thought that the more burnt it gets, the more bitter it would be, and the more smoky it would be,” he says. “Which was the complete opposite. Because basically, the darker it got, it [was] more caramelized; the taste, sweeter, and it actually magnified the vanilla extract that was in there. The vanilla that you add in there, it actually amplified it, and that’s what made it special.”
The end result is a perfectly creamy cake with a short ingredient list—just cream cheese, sugar, heavy whipping cream, all-purpose flour, eggs, an egg yolk, and vanilla extract—that comes together in about an hour and 20 minutes. If you’re tempted to make it, Bristol-Joseph shared the recipe with us and gave some advice, too, including a helpful timeframe for making sure you achieve that burnt top and why you should definitely avoid a whipped cream topping. Read on for his key tips.
As for testing doneness? Color and time are really the only measures you can use. If you touch the cake, it’s going to jiggle no matter what, since it puffs up in the oven. The bottom line is this: if it’s not completely dark on top, it’s not ready.Bristol-Joseph says he’s achieved the best results from letting the cake chill overnight—cool it to room temperature before refrigerating—and then un-molding, slicing, and serving it the following day.
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