Low carb keto basque burnt lemon cheesecake

Updated at: Thu, 04 Jul 2024 09:50:56 GMT

Step 1

INSTRUCTIONS

Step 2

Preheat your air fryer at 400 F (200 C) for 5 minutes. If using an oven, preheat oven at 480 F(250 C).

Step 3

Line a 6 inch round pan with a parchment paper on the bottom and side of the pan

Step 4

BLENDER METHOD:

Step 5

Place all ingredients in a blender and blend until smooth. If you worry about large bubbles appearing on the inside of the cake, you can wait for about 10 minutes for the bubbles to settle down after blending. I didn't do this actually and find it just fine

Step 6

Pour the cake batter into the pan. The batter is supposed to be runny. Use a skewer or chopstick to pop any bubbles (as shown in the video)

Step 7

WITHOUT BLENDER METHOD:

Step 8

Make sure your cream cheese and eggs are at room temperature. Cream cheese should be soft. Cream sugar and cream cheese together on medium speed until smooth and no more grainy sugar. Scrape the side of the bowl

Step 9

Add eggs one at a time and beat on medium until combined. Scrape the side of the bowl again. Add pandan extract and pandan essence if using

Step 10

Whisk the heavy cream and the corn starch in a separate bowl until combined. Add this mixture to the cream cheese mixture and mix on a medium speed again until combined

Step 11

Pour the cake batter into the pan. The batter is supposed to be runny. Use a skewer or chopstick to pop any bubbles (as shown in the video)

Step 12

BAKING IN THE AIR FRYER:

Step 13

Place the pan in the basket of the air fryer and bake for 10 minutes at 400 F (200 C) and then lower temperature to 350 F (180 C) for 10 minutes. If you prefer the cheesecake to be more firm on the inside instead of melty and creamy, add another 2-5 minutes, but you want the cheesecake to be still "jiggly" when you pull it out from the air fryer. That's the way it supposed to be

Step 14

BAKING IN THE OVEN:

Step 15

Place the pan on the 3rd rack from the top (middle of the oven). Bake at 480 F (250 C) for 22-25 minutes. Took me 22 minutes for a melty creamy inside. If the top is not burnt enough for you, turn on the broiler function on your oven on high and broil for a minute or so. Do not walk away during this time or you will really burn it to the ground LOL. The cheesecake will be jiggly when you gently shake the pan. That's the way it supposed to be

Step 16

COOL DOWN THE CAKE:

Step 17

Let the cake cools down completely at room temperature. This will take few hours. The cake may sink a bit in the middle as it cools down. Cover with a cling wrap and store in the fridge for at least 6 hours before slicing

Step 18

HOW TO STORE THE CAKE:

Step 19

The burnt cheesecake can be store in the fridge for about 1 week. I don't recommend freezing the cake

Step 20

You can also use cow's milk, nut milk, coconut milk

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