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Here is my rendition of the Lychee Rose Basque Burnt Cheesecake. It’s basically the basic basque cheesecake, added with a blend of fresh or canned lychees and rose tea petals. The exterior looks exactly like basque burnt cheesecake, with the top and sides caramelised to a dark brown hue. The lychee rose flavours are distinctive in this cheesecake version and best served chilled. And it’s deceptively easy to make, just like my two-layer dark chocolate burnt cheesecake.

lychee rose Basque Burnt Cheesecake

Tips to remember when making the Lychee Rose Basque Burnt Cheesecake:

  • I used European rose petals instead of full rose buds, because it’s cheaper than full rose buds, and also because loose rose petals work well for this recipe.
  • A 7-inch cake pan has just the right size for this recipe, although you can also use a 8-inch cake pan and get a shorter cheesecake. A 6-inch cake pan will likely overflow. 
  • I used cake flour in this recipe. I’ve also used corn flour in my classic basque cheesecake. I found cake flour yields a softer cheesecake. 
  • If your oven has top and bottom heating with fan, the cheesecake will get ‘burnt’ at around 20-25 minutes. Without the fan, the cheesecake will get ‘burnt’ at around 35-40 minutes. The top ‘burnt’ part of the cheesecake should look dark brown, not black.
  • At least an hour before making the burnt cheesecake, be sure to remove the chilled ingredients from the chiller so it can reach room temperature as the ingredients can work better when mixing.
  • To line the cake pan, cut out 2 pieces of parchment paper and use a I used a cake pan with removable base. Place the removable base over the parchment paper and press down onto the cake pan to set the shape of the parchment papers. Before transferring the batter into the cake pan, remove the parchment paper from the base of the cake pan and place it over the removable base in the cake pan. 
  • Each ingredient should be thoroughly mixed. I’m using a food mixer with whisk attachment in this recipe, thus initially, the cream cheese gets stuck in between the whisk constantly. Make sure to scrape the cream cheese from the whisk to ensure any unmixed ingredients are mixed well to minimise lumps. 
  • As mentioned I used a food mixer with whisk paddle and I have also used the manual method in my two-layer dark chocolate burnt cheesecake recipe and food mixer with paddle attachment when making classic burnt cheesecake. All works well, my cheesecakes rise well with minimal air pockets. The manual method can be really tedious and my preference is to use the paddle attachment as it’s easier to scrape off the batter from the attachment. 
  • The cheesecake will rise up during baking and then collapse once it’s cooled.
  • Do a little jiggle test after the cheesecake is initially removed from the oven. If it is jiggly in the centre, it means that the cheesecake will have the right softness and texture.
  • It takes about 3 hours +/- for the cake to cool down. I usually just leave the cheesecake in the cake pan, on a cooling rack. 
  • As the lychee rose mixture adds additional moisture to the cheesecake, it’s best served chilled, if left in room temperature, it might look like disintegrated tofu. The flavours of the lychee and rose is best when chilled. 
  • To store this lychee rose basque burnt cheesecake, I removed the parchment paper wrapping and kept it on a plate covered with cling wrap in the chiller up to 3 days. 

Watch my Lychee Rose Basque Burnt Cheesecake on YouTube

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lychee rose Basque Burnt Cheesecake

lychee rose Basque Burnt Cheesecake

Lychee Rose Basque Burnt Cheesecake 荔枝玫瑰巴斯克焦香芝士蛋糕

This lychee rose basque burnt cheesecake has a distinctive tropical fruity and rose flavour and is best served chilled. It’s deceptively easy to make.
5 from 2 votes
Prep Time 20 minutes
Cook Time 30 minutes
Total Time 50 minutes
Course Dessert
Cuisine Western
Servings 6 persons
Calories 250 kcal


  • 450 g cream cheese Philadelphia brand, at room temperature
  • 100 g Stevia sweetener or sugar (already reduced amount)
  • 3 large eggs about 50-53g per egg without shell, at room temperature
  • 20 g cake flour
  • tsp fine salt
  • 250 ml whipping cream at room temperature
  • 250 g lychee fresh or canned, drained
  • 2 g rose petals + a handful for decoration



  • Remove the cream cheese, eggs, whipping cream from the chiller to bring to room temperature at least one hour before the preparation.
    450 g cream cheese, 250 ml whipping cream, 3 large eggs
  • Cut out 2 pieces of parchment paper. Using a 7-inch removable base cake pan, remove the base, place 2 pieces of parchment paper overlapped into the cake pan, then press down with the base, and press the parchment paper around the cake pan to form the shape. 
    line the pan
  • Before pouring the batter into the cake pan, remove the molded parchment papers and base, place the base back into the cake pan then place the parchment papers on top of the base and press the papers around the cake pan to fit nicely.
    line the pan
  • Pre-heat oven at 220 degree celsius or 428 degree fahrenheit.

Make the cheesecake

  • Use a blender to blend 250g lychee and 2g rose petals into a semi-smooth mixture. Bits of lychee should be visible in the mixture.
    250 g lychee, 2 g rose petals
    lychee and rose
  • Use a food mixer with whisk (or paddle works well too) attachment to cream 450g cream cheese until it's softened. Scrape off the cream cheese that might go within the whisk, if need be.
    450 g cream cheese
    cream cheese
  • Add 100g Stevia sweetener (or sugar) and mix well with the cream cheese completely until the sugar can no longer be seen and the mixture becomes fluffy and smooth. Scrape off the mixture around the mixing bowl and within the whisk, if need be.
    100 g Stevia sweetener
    whisk cream cheese
  • Beat 3 eggs in a separate bowl. Add beaten eggs in 3 separate times to the mixture. Each time, mix the eggs well until the eggs are completely blended and becomes a smooth mixture. Ensure there are no lumps or visible signs of the eggs. Scrape the mixture around the mixing bowl to ensure even mixing.
    3 large eggs
    add egg
  • Sift 20g cake flour and 1/8 tsp salt and add into the mixture. Mix well in the food mixer to ensure there are no lumps or visible signs of the flour. Scrape the mixture around the mixing bowl to ensure even mixing.
    20 g cake flour, 1/8 tsp fine salt
    add flour
  • Add 250ml whipping cream and lychee rose mixture and mix well until the batter becomes smooth.
    250 ml whipping cream
    add awhipping cream
  • Transfer the batter into the double-lined cake pan. Gently tap the cake pan 2-3 times on the table to remove any air pockets.
    pour into cake pan
  • Use a chopstick or toothpick and poke into the batter to remove any air pockets. 
    remove air
  • Bake in pre-heat oven for about 30 minutes at 220 degree celsius or 428 degree fahrenheit. Place the cake pan on a baking tray for easy removal from the oven. Note: if your oven has top and bottom heat without fan, it will take about 35-40 minutes for the top to get ‘burnt’. With the fan, it takes about 20-25 minutes.
    bake the cheesecake
  • Once baked, remove from oven and place on a cooling rack (cheesecake within the cake pan) and let it cool for a few hours (about 3 hours +/-). When it’s fresh from the oven, you can do the jiggle test, if it jiggles well, it’s a good sign the cheesecake is baked well. 
    cool on rack
  • Once cooled, remove from cake pan. Sprinkle some rose petals on the cheesecake for decoration.
    2 g rose petals
    sprinkle rose
  • Best served chilled. Chill in fridge and serve within 3 days. The lychee is quite juicy thus it will appear crumbly if not chilled. 



Calories: 250kcal
Keyword baking, basque burnt cheesecake, cheesecake, cream cheese, sweet
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