Ingredients: 

• 20 seeds of ripe sweet cempedak (jackfruit), just the pulp

• 500g cream cheese, brought to room temperature

• 1/2 cup sugar (I reduced the sugar because the cempedak was really sweet)

• 3 large eggs

• 1 tbsp all purpose flour

• 200ml whipping cream / heavy cream

Method: 

Before you start making the cake, prep the following:
1. Pre-heat oven to about 220-240C (you know your oven best)
2. Line a round (8-inch) cake tin with baking paper. Doesn’t have to be perfect - burnt cheesecakes are meant to look rustically beautiful with all its perfectly imperfect cracked edges.

To make the cake:
1. Place the cempedak pulp in a food processor and blitz to a smooth paste. Set aside.
2. Next, using a stand mixer (fixed with the paddle attachment) beat cream cheese and sugar on medium to low speed, scraping down sides of bowl, until cream is smooth, no lumps, and sugar dissolved.
3. Add the eggs, one at a time, till well combined. Turn mixer off.
4. In a small mixing bowl, add the flour and 50ml of the cream. Using a whisk, mix to form a thick paste. Once that’s done, add the rest (150ml) of the cream to the small mixing bowl and whisk.

(Cooking note: We do this step to ensure that the flour is distributed evenly in the cream cheese batter by making it into a paste first. Adding the flour directly may form some lumps and you don’t want that. I saw this step in a video once and thought it was brilliant!)

5. Turn mixer on (medium speed) and add the flour-cream mixture. Beat for 30 seconds.
6. Finally, add the cempedak pulp. Beat for another minute or so. You want a smooth, evenly combined batter.
7. Pour the batter into prepared cake tin.
8. Bake at 220-240C for 35-40 minutes or until you have a deep golden brown (almost burnt) top and a jiggly centre.
9. Remove from the oven and let it cool. The middle should sink in and that’s perfectly fine!
10. Once cool, place it in the fridge to chill for at least 2 hours (best overnight).

This burnt cheesecake is best eaten the next day.