Satisfy your cravings for sugary sweet delights with a luscious and decadent dessert that is exclusively served at some of the top restaurants in Singapore! Don’t be deceived by the name! the burnt cheesecake is a velvety and creamy dessert that has subtle hints of tang and zest – taking just a bite will certainly put a smile on your face and savouring it entirely will indeed instil happiness! Follow the below recipe and enjoy it with your loved one from the comfort of your home!

 

Ingredients

Digestive Cookies 180g

Butter 45g

Sugar 150g

Eggs 80g

Lemon Zest ½

Lemon Juice 10g

Cream Cheese 500g

Cream 300g

Sour Cream 80g

Corn Flour 10g

 

Method of preparation

Pre-heat the oven

  • Pre-heat oven to 240°.

Cake Batter

  1. Dice cream cheese and add them to a mixing bowl. Beat on low speed for approximately 1 minute.
  2. Add sugar and beat on medium speed, scraping down the sides of the bowl with a spatula. Beat until smooth. Ensure no lumps remain and that the sugar has fully dissolved.
  3. Add whipping cream, sour cream, lemon juice, and lemon zest and beat on slow speed until smooth.
  4. Add eggs and continue to beat at slow speed until the ingredients are combined.

Biscuit Base

  1. Place digestive biscuits into a food bag and crush with a rolling pin or glass bottle.
  2. Melt butter on the side.
  3. Transfer the biscuit crumbs to a mixing bowl and add sugar and melted butter. Mix thoroughly to ensure all crumbs are coated.

Assembly

  1. Line cake ring with parchment paper.
  2. Add 100g of the biscuit base and press down firmly to create an even layer.
  3. Add about 450g of cake batter into the cake ring.
  4. Send cheesecake to the oven and bake for 12 minutes. Check back to see if the cheesecake is evenly baked. If not, adjust the cheesecake and bake for another 8 minutes, or until golden brown on top.
  5. Remove the cheesecake from the oven and let chill. Pop it into the chiller for a minimum of 4 hours before serving.