Blueberry Basque Burnt Cheesecake with Blueberry Glaze

🧂 Ingredients

• 450 g cream cheese

  Philadelphia brand, at room temperature
• 100 g Stevia sweetener

  or sugar, already reduced amount
• 3 large eggs

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

  plain flour is ok too
• ⅛ tsp fine salt
• 250 ml whipping cream

  at room temperature
• 75 g fresh blueberries

  washed
• 1 tsp lemon juice

  freshly squeezed
• 1 tbsp vanilla extract
• 200 g fresh blueberries

  washed
• 1 tbsp Stevia sweetener
• 1 tsp chia seed
• 50 ml water
• 100 g fresh blueberries

  washed, for decoration

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 a 7-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, using the oven
  setting of top and bottom heating, preferably with fan.
• 5 Use a food mixer with paddle attachment on low speed to cream 450 g cream cheese
  until it's softened. Scrape off the cream cheese that might go within the
  paddle, if need be.
• 6 Add 100 g Stevia sweetener and mix well on low speed 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 paddle,
  if need be.
• 7 Beat 3 large eggs in a separate bowl. Add beaten eggs in 3 separate times to the
  mixture. Each time, mix the eggs well on low speed until the eggs are completely
  blended and becomes a smooth liquid-like mixture. Ensure there are no lumps or
  visible signs of the eggs. Scrape the mixture around the mixing bowl to ensure
  even mixing.
• 8 Sift 20 g cake flour and 1/8 tsp fine salt and add into the mixture. Mix well on
  low speed 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.
• 9 Add 250 ml whipping cream, 1 tsp lemon juice and 1 tbsp vanilla extract and mix
  well on low speed until the batter becomes smooth.
• 10 Sieve the batter into the double-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 Add 75 g fresh blueberries evenly on the cake batter. Optional to push some of
  the blueberries down into the batter.
  
  Note: It’s ok not to flour the blueberries, it’ll not sink down the cheesecake. 
• 13 Bake in pre-heat oven for about 30 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 your oven is conventional, it will take about 35-40 minutes for the top
  to get ‘burnt’. With the convection oven, it takes about 20-25 minutes.
• 14 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. 
  
  Once cooled, remove from cake pan. 
• 15 In a small pot over medium-low heat, add 200 g fresh blueberries, 50 ml water, 1
  tbsp Stevia sweetener and bring to a simmer.
  
  Note: water to cover at least 1/3 of blueberries.
• 16 Once the blueberries are softened, purée the mixture to make it smooth.
• 17 Continue to simmer until the water reduced by half.
  
  Add 1 tsp chia seed and keep stirring until it thickens into a thicker
  consistency.
• 18 Turn off heat and let it cool.
  
  Store in an airtight container. It will last about one month in the fridge.
• 19 Spread some blueberry jam over the cheesecake and top with 100 g fresh
  blueberries.
  
  Best served chilled. Chill in fridge and serve within 3 days.

Nutrition Info