Baked Burnt Cheesecake
With a rich contrast of flavour between the smooth cream cheese filling and the crackiling burnt crust, this is an easy to make cheesecake recipe that is impossible to mess up.
Prepare 7” baking pan with parchment paper.
Set tray and rack on the lowest part of the oven. Pre-heat the Cubie oven. Select CONVECTION (with preheat) -> SET -> Set temperature to 230C -> START.
Using food processor, blend cream cheese and castor sugar until smooth, scrape 2-3 time in between blending.
Add whole egg, pulse until fully incorporates, scrape the sides.
Add whipping cream, corn flour and vanilla essence, pulse until fully incorporates, scrape sides making sure everything are mix well.
Pour into lined baking pan load it into oven, set time to 30mins -> START.
After 15mins, turn the cake mould 180° (back to front), continue baking another 15mins.
Once it’s done, transfer baking pan on a wire rack to let it cool. Once cooled, wrap and chill in fridge overnight.
Next day remove cake from cake pan and serve.