Dark Chocolate 2-Layer Basque Burnt Cheesecake

🧂 Ingredients

• 500 g cream cheese

  Philadelphia brand, at room temperature
• 100 g Stevie sweetener

  or sugar
• 3 large eggs

  about 50-53g per egg without shell, at room temperature
• 20 g corn starch (or corn flour in Asia)

  or plain flour or cake flour
• ⅛ tsp salt
• 200 ml whipping cream

  at room temperature
• 1 tsp freshly squeezed lemon juice
• 80 g dark chocolate

  72%

Instructions

• 1 Remove the 500 g cream cheese, 3 large eggs , 200 ml 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 cake pan, remove the
  base, place 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
  over 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 with fan.
• 5 Place 80 g dark chocolate into a bowl and place it over a pot of boiling water
  to melt it.
• 6 Use a spatula to press down the cream cheese until it's softened.
• 7 Add 100 g Stevie sweetener and mix well with the cream cheese completely until
  the sugar can no longer be seen and the mixture becomes fluffy and smooth.
• 8 Beat 3 large 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's no lumps or visible signs of the eggs.
• 9 Sift 20 g corn starch (or corn flour in Asia) and add to the mixture. Mix well
  to ensure there are no lumps or visible signs of the flour.
• 10 Add 1/8 tsp saltand mix well.
• 11 Add 200 ml whipping cream gradually and mix well until no visible signs of the
  cream. The batter will become smooth.
• 12 Divide the batter into 2 equal batches.
• 13 In the first batch, add 1 tsp freshly squeezed lemon juice and mix well.
• 14 in the second batch, add the melted dark chocolate and mix well.
• 15 Pour the chocolate batter into the base of the lined cake pan. Gently tap the
  cake pan 2-3 times on the table to remove any air pockets.
• 16 Use the spatula to scoop out the original batter (first batch) and slowly layer
  it over the chocolate batter.
• 17 Use a chopstick or toothpick and poke into the batter to remove any air pockets.
• 18 Bake in pre-heat convection oven for 30-35 minutes at 220 degree celsius or 428
  degree fahrenheit (45-50 minutes in conventional oven).
  
  Place the cake pan on a baking tray for easy removal from the oven.
  
  Note: if you are using conventional oven, it will take about 35-40 minutes for
  the top to get ‘burnt’. With convection oven, it takes about 20-25 minutes.
• 19 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 +/-). Once cooled,
  remove from cake pan.
• 20 Cut, serve, enjoy immediately.
  
  Or chill in fridge to store up to 3 days. Or store on counter top until the next
  day.

Nutrition Info