Orange Burnt Basque Cheesecake

I've cut down on cheesecakes ever since I was diagnosed with lactose intolerance over 20 years ago. I used to love American cheesecakes and Japanese cheesecakes but have to stop consuming when these cheeses got me a troubled tummy during my uni days. It got better over time but I'll still eat with caution.

Last year, the Basque Burnt Cheesecake was all the range as it went viral in many FB baking and cooking groups. It was definitely one of the easiest cheesecake or cake to bake! Just add all the ingredients and in to the oven and after 40 mins you'll have a lovely cake. I've been baking this cheesecake for so many times I've lost count! My kids simply love it and since its so easy... why not?

I've tried infusing it with lemon once and it turned out lovely. Probably the acidity of the lemon juice helps to eliminate or reduced the greasiness of the cheese and you don't feel bloated after eating. I have some really sour oranges which no one wants to eat so I decided to try using them to bake this burnt cheesecake and surprisingly the aroma from the oranges was fantastic. Kids really enjoyed it and the cake was gone in a flash.

Ingredients

250gm  Cream Cheese
75gm    Castor Sugar
3           Eggs
250ml   Whipping Cream

3tbsp    Freshly squeezed orange juice
20gm    Plain Flour

1tsp      Orange zest

Whipped Cream

100ml    Whipping cream

25gm     Castor sugar

Methods

1. Line a 6" round baking pan with non stick baking paper.
2. Pre-heat oven to 200C. You may want to check your oven as some may need to set to 220C.
3. Cut the cream cheese into big cubes and beat with a mixer for 1 minute to break them up. Add in the sugar and beat till pale and creamy for a few minutes
4. Add in eggs one at a time.
5. Sift in flour and beat slightly in the mixer.
6. Using a sieve, filter the batter into the prepared pan. Press down the trapped flour in the sieve.
7. Mix in the orange zest.
8. Bake in preheated oven for 30 minutes using fan-forced function.
9. Bake a further 10 minutes using top/top and bottom heat to get the burnt effect.
10. Cool on wire rack for 10-15 minutes and remove from pan and continue to cool on wire rack.
11. Chill in the fridge for a few hours before decorate with whipped cream.
12. To make the whipped cream, pour the whipping cream in a mixing bowl and whip for 1 minute and slowly pour in castor sugar and whip till stiff peak.Spread onto chilled cake and decorate with preferred fruits or macaroons.