Classic Basque Burnt Cheesecake 巴斯克焦香芝士蛋糕

🧂 Ingredients

• 450 g cream cheese

  Philadelphia brand, at room temperature
• 100 g Stevia sweetener

  or sugar, already reduce amount
• 3 large eggs

  about 50-53g per egg without shell, at room temperature
• 20 g cake flour
• ⅛ tsp fine salt
• 250 ml 250 ml whipping cream

  at room temperature
• 1 tsp freshly squeezed lemon juice
• 1 tsp vanilla extract

Instructions

• 1 Remove the cream cheese, eggs, whipping cream from the chiller to bring these to
  room temperature at least one hour before the preparation.
• 2 Cut out 2 pieces of parchment paper. Using a removable base 6-inch cake pan,
  remove the base, place 2 pieces of parchment paper into the cake pan, then press
  down with the removable base, and press the parchment paper around the cake pan
  to form the shape. 
• 3 Before pouring the batter into the cake pan, remove the molded parchment papers
  and base, place the base back into the cake pan then place the parchment papers
  on top of the base and press the papers around the cake pan to fit nicely.
• 4 Pre-heat oven at 220 degree celsius or 428 degree fahrenheit, using the oven
  setting of top and bottom heating preferably with fan.
• 5 Use a food mixer with paddle attachment to cream 450g cream cheese until it's
  softened.
• 6 Add 100g Stevia sweetener (or sugar) and mix well with the cream cheese
  completely until the sugar can no longer be seen and the mixture becomes fluffy
  and smooth.
• 7 Beat 3 eggs in a separate bowl. Add beaten eggs in 2-3 separate times to the
  mixture. Each time, mix the eggs well until the eggs are completely blended and
  become a smooth mixture. Use a spatula to scrap the side of the mixing bowl and
  the paddle attachment to ensure even mixing.
• 8 Sift 20g cake flour and 1/8 tsp salt into the mixture. Mix well to ensure there
  are no lumps and the flour is well incorporated.
• 9 Add 250ml whipping cream, 1 tsp lemon juice and 1 tsp vanilla extract and mix
  well until no visible signs of the cream. The batter will become smooth. 
• 10 Sieve the batter through a fine sieve to remove any lumps. Pour the batter into
  the base of the lined cake pan.
• 11 Gently tap the cake pan 2-3 times on the table to remove any air pockets. Use a
  chopstick or toothpick and poke into the batter to remove any air pockets. 
• 12 Bake in pre-heat convection oven for 30-35 minutes at 220 degree celsius or 428
  degree fahrenheit (45-50 minutes for conventional oven). Start to brown at
  around 20-25 minutes. (If using conventional oven, will take about 40-45 minutes
  to bake)
• 13 Once baked, remove from oven and place on a cooling rack (cake in pan) and let
  it cool for about 3 hours +/-. Once cooled, remove from cake pan. 
• 14 Serve unchilled or chilled, both taste great. To store, place on plate covered
  with cling wrap and chill in fridge for up to 3 days. Alternatively you can
  place covered with cling wrap on counter top until the next day.

Nutrition Info