Desserts 🤖 AI Generated

Tapioca Burnt Cheesecake | Brazilian-Basque Fusion

Creamy burnt cheesecake meets chewy tapioca pearls in this audacious Brazilian-Basque fusion. Our Fat Switch swaps heavy cream and full-fat cheese for Greek yogurt and lighter cream cheese, cutting 210 calories (36%) while keeping that addictive caramelised crust and wobbling centre.

25m

Prep Time

28m

Cook Time

Servings

370

Calories

18g

Protein

🛒 Ingredients

✓ 140g light cream cheese, room temperature
✓ 60g plain Greek yogurt (0% or 2%)
✓ 80ml evaporated skim milk
✓ 1 whole egg + 1 egg white
✓ 25g small tapioca pearls (dry)
✓ 40g caster sugar
✓ 1 tsp vanilla extract
✓ 1/2 tsp sea salt
✓ Zest of 1/2 lemon
✓ 15g unsalted butter (for ramekin)
✓ 1 tbsp dulce de leche (or caramel sauce)
✓ 15ml coconut rum or dark rum (optional)
✓ Pinch of smoked paprika (garnish)
✓ Fresh mint leaf (garnish)

👨‍🍳 Instructions

1. Prep the Tapioca: Soak 25g small tapioca pearls in 60ml boiling water for 12 minutes until translucent and soft. Drain excess liquid. Set aside to cool slightly.

2. Ready Your Ramekins: Preheat oven to 220°C (425°F). Butter two 200ml ramekins generously, coating bottom and sides. Place on a baking tray lined with parchment.

3. Blend the Filling: In a blender, combine light cream cheese, Greek yogurt, evaporated skim milk, whole egg, egg white, caster sugar, vanilla, lemon zest, and sea salt. Blend 90 seconds until completely smooth and aerated. Do not overmix or batter will deflate.

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4. Layer with Tapioca: Divide half the cheesecake batter between ramekins. Scatter cooked tapioca pearls evenly over each. Top with remaining batter, dividing equally. The tapioca should suspend in the middle.

5. Add Caramel Swirl: Warm dulce de leche slightly and drizzle 1/2 tbsp over each ramekin's surface. Use a toothpick to create a marbled pattern. Optionally add 1 tsp rum per ramekin.

6. Bake with Intention: Bake at 220°C for 20–24 minutes. The top should be deep golden-brown to nearly black (not burnt, but boldly caramelised). The centre should still have a slight wobble when gently shaken—this is key. Edges will set first.

7. Cool Strategically: Remove from oven. Cool in ramekins for 3 minutes, then invert onto small serving plates if desired, or serve directly in warm ramekins. The contrast of warm cake and cool centre is intentional.

8. Garnish and Serve: Dust lightly with smoked paprika and top with a single mint leaf. Serve within 2 minutes while the exterior is still warm and the interior is cool and creamy.

📊 Nutrition per Serving

Calories370 kcal

Protein18g

Carbohydrates50g

Fat12g

🏷️ Tags

#Basque burnt cheesecake recipe#Brazilian tapioca dessert fusion#high-protein Greek yogurt cheesecake

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