Cook Time:
30 mins
Prep Time:
10 mins
Yields:
One 6-inch cake
Chef notes
Given its overly dark and cracked surface, this dessert could be easily mistaken for a baking situation gone wrong. With no crust and a soft, gooey center, it pretty much seems like the anti-cheesecake cheesecake. While vastly different from the classic New York-style recipe, this dessert is truly something to love. It's light, delicate and not overly sweet.
Swap option: I use cake flour for a more tender cake, but you can replace it with all-purpose flour.
Technique tip: Having your ingredients at room temperature is key. It ensures a smoother mixture.
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