Basque Burnt Lemon Cheesecake – Gluten Free Cheesecake

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 sugar
  • 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. You may also choose to use folding technique instead of using the mixer.
  • Pour the batter into your pan.
  • Bake for 40 minutes, then turn up temperature to 210 degree celsius. Bake for another 17 minutes or until the top turned brown.
  • Leave the cake inside the oven for 30 minutes.
  • Let it completely cooled down before unmoulding and slicing.
love it ! must try!

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