Lychee Rose Basque Burnt Cheesecake 荔枝玫瑰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 reduced amount)
• 3 large eggs

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

  at room temperature
• 250 g lychee

  fresh or canned, drained
• 2 g rose petals

  + a handful 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.
• 5 Use a blender to blend 250g lychee and 2g rose petals into a semi-smooth
  mixture. Bits of lychee should be visible in the mixture.
• 6 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.
• 7 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. Scrape off the mixture around the mixing bowl and within the whisk,
  if need be.
• 8 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.
• 9 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.
• 10 Add 250ml whipping cream and lychee rose mixture and mix well until the batter
  becomes smooth.
• 11 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.
• 12 Use a chopstick or toothpick and poke into the batter to remove any air
  pockets. 
• 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 has top and bottom heat without fan, it will take about 35-40
  minutes for the top to get ‘burnt’. With the fan, 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. 
• 15 Once cooled, remove from cake pan. Sprinkle some rose petals on the cheesecake
  for decoration.
• 16 Best served chilled. Chill in fridge and serve within 3 days. The lychee is
  quite juicy thus it will appear crumbly if not chilled. 

Nutrition Info