3large eggs about 50-53g per egg without shell, at room temperature
20gcake flour
⅛tspfine salt
250mlwhipping creamat room temperature
250glycheefresh or canned, drained
2grose petals + a handful for decoration
Instructions
Preparation
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.
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.
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
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
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
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
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 250ml whipping cream and lychee rose mixture and mix well until the batter becomes smooth.
250 ml whipping 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.
Use a chopstick or toothpick and poke into the batter to remove any air pockets.
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.
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.
Once cooled, remove from cake pan. Sprinkle some rose petals on the cheesecake for decoration.
2 g rose petals
Best served chilled. Chill in fridge and serve within 3 days. The lychee is quite juicy thus it will appear crumbly if not chilled.