Basque Burnt Cheesecake (& Matcha version)

 

Ingredients:

1 box Philadelphia Cream Cheese (at room temperature)

1/2 cup caster sugar

3 large eggs

2 tbsp cake flour (or all purpose flour)

2 tsp cornstarch

1 cup heavy (whipping) cream (at room temperature)

1 tbsp lemon juice

1/8 tsp sea salt

How to Make:

1. Preheat Oven - choose convection (with fan) to 230'C and use middle rack.

2. Line your baking paper with baking paper.

3. Mix cream cheese with sugar until fluffy and smooth with no lumps.

4. Whisky eggs in a separate bowl until smooth with no lumps.

5. Egg whisked eggs to cheese mixture until smooth and all blend well.

6. Add lemon juice to the mixture.

7. Add sieved flour and salt to the mixture little by little until all is smooth with no lumps with a spatula.

8. Add cream and mix well.

9. Pour mixture to cake tray in one go to avoid air-pockets. Tap the tray to counter top a few times.

10. Place to oven and cook for approx 25-30 min for a more creamy and fluffy texture. Approx 30-35 min for a firmer/dense texture. But keep your watch. We want to make the top a "burnt" effect. But how burnt is good for you, you need to keep your watch!

* when you take out cake, you can feel it wobble a bit. It's totally fine and just let it rest and cool down in room temperature around 2-3 hrs then serve. OR chill in fridge after cooling down directly.

** for Matcha version:

1 tbsp green tea powder (must use freshly bought one)

1/2 to 1 cup batter

Sift the green tea powder little by little as you stir and blend with the batter (from step 6 above). Then add to the big batter little by little until all mix well together. Then continue with the flour and salt steps.

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