Basque Burnt Lemon Cheesecake – Gluten Free Cheesecake | Geraldine's decadent and savoury adventure

What stands out with this cheesecake is that it doesn’t look much appeal and yet the taste is irresistible. You got a slight bitter from the burnt top, sweet and a hint of sour from the lemon. According to google, Basque burnt cheesecakes originate from Basque Country and now it has gained popularity in Singapore.

So today, I decided to test my recently bought leak-proof push pan that I got from Phoon Huat. Oh yes! I love it, it indeed leaked proof! Now this is my favourite pan!. Better than any springform that I have used. Guess what?! I saw this same pan sold in a mall and they are selling it for $ 50+ while Phoon Huat sells it at $ 19+. Same size, same brand. Such a huge difference in price. Note that this cake will rise. A little less than 3/4 full of your pan is 👌.

Ingredients

500g cream cheese (room temperature)
200g stevia or erythritol
340g eggs
265g whipping cream
10g lemon Juice
1 lemon zest
60g rice flour

Pan – 20 cm – lined with baking paper including the sides. Since I am using a non stick pan, I omitted the paper on the sides.

Method

Preheat your oven at 190 degree celsius
Using a paddle whisk attachment of your mixer, beat the sugar and cream cheese at medium speed until creamy.
Add the eggs in 3 batches. Ensuring the eggs are well combined with the mixture before adding the next batch. Mix at medium low speed
Add in the whipping cream, followed by the lemon juice and zest. Whip at medium low speed until all are well combined.
Add in the flour, whip until all are combined at low speed for a minute. You may also choose to use folding technique instead of using the mixer.
Pour the batter into your pan. Gently tap the pan for 3x on the table to remove some big bubbles in the batter.
Bake for 30 minutes, then turn up temperature to 210 degree celsius. Bake for another 15-18 minutes or until the top turned brown. Note: 40 mins if you don’t want a wobbly centre. Up to your preference
Let it completely cooled down before unmoulding and slicing.