Peanut Butter Basque Burnt Cheesecake

🧂 Ingredients

• 450 g cream cheese

  Philadelphia brand, at room temperature
• 100 g Stevia sweetener

  already reduced amount
• 3 large eggs

  about 50-53g per egg without shell, at room temperature
• 20 g cake flour

  plain flour is also ok
• 250 ml whipping cream

  at room temperature
• 1 tbsp vanilla extract
• 75 g crunchy peanut butter

  about 4-5 tbsp
• ⅛ tsp fine salt
• 50 g peanut butter

  about 2-3 tbsp
• 100 ml milk

  I used lactose-free
• ⅛ tsp fine salt
• 2-3 tbsp crushed peanuts

Instructions

• 1 Remove the cream cheese, eggs, whipping cream from the chiller to bring to room
  temperature at least one hour before the preparation.
• 2 Cut out 2 pieces of parchment paper. Using an 8-inch removable base cake pan,
  remove the base, place 2 pieces of parchment paper overlapped into the cake pan,
  then press down with the 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.
• 5 In a small pot over medium low heat, warm 100ml milk (I used lactose-free) until
  just warm and not boiling.
• 6 Turn off heat. Add warm milk to 50g peanut butter and 1/8 tsp salt.
• 7 Stir to mix well until a consistency glaze is achieved.
• 8 Use a food mixer with whisk (or paddle works well too) attachment to cream 450g
  cream cheese until it's softened. Scrape off the cream cheese that might go
  within the whisk, if need be.
• 9 Add 100g Stevia sweetener and mix well with the cream cheese completely until
  the sugar can no longer be seen and the mixture becomes fluffy and smooth.
  Scrape off the mixture around the mixing bowl and within the whisk, if need be.
• 10 Beat 3 eggs in a separate bowl. Add beaten eggs in 3 separate times to the
  mixture. Each time, mix the eggs well until the eggs are completely blended and
  becomes a smooth mixture. Ensure there are no lumps or visible signs of the
  eggs. Scrape the mixture around the mixing bowl to ensure even mixing.
• 11 Sift 20g cake flour and 1/8 tsp salt and add into the mixture. Mix well in the
  food mixer to ensure there are no lumps or visible signs of the flour. Scrape
  the mixture around the mixing bowl to ensure even mixing.
• 12 Add 250ml whipping cream, 1 tbsp vanilla extract and 75g crunchy peanut butter
  mixture and mix well until the batter becomes consistent.
• 13 Transfer the batter into the double-lined cake pan. Gently tap the cake pan 2-3
  times on the table to remove any air pockets.
• 14 Use a chopstick or toothpick and poke into the batter to remove any air
  pockets. 
• 15 Bake in pre-heat convection oven for about 30-35 minutes (conventional oven for
  about 45-50 minutes) at 220 degree celsius or 428 degree fahrenheit.
  
  Place the cake pan on a baking tray for easy removal from the oven.
  
  Note: if you are using a conventional oven, it will take about 35-40 minutes for
  the top to get ‘burnt’. With the fan, it takes about 20-25 minutes.
• 16 Once baked, remove from oven and place on a cooling rack (cheesecake within the
  cake pan) and let it cool for a few hours (about 3 hours +/-).
  
  When it’s fresh from the oven, you can do the jiggle test, if it jiggles well,
  it’s a good sign the cheesecake is baked well. 
• 17 Once cooled, remove from cake pan. Drizzle some peanut butter glaze and sprinkle
  some crushed peanuts on the cheesecake before serving.
  
  Best served chilled. Chill in fridge and serve within 3 days.

Nutrition Info