Burnt Basque Cheesecake | NO MIXER recipes

heavy cream

🥗Healthier: Greek yogurt

💰Cheaper: milk + cornstarch

Greek yogurt reduces calories while maintaining creaminess

cream cheese

🥗Healthier: ricotta cheese

💰Cheaper: cottage cheese

Ricotta provides a lighter texture with less fat

Soften the cream cheese with the sugar in a bowl and set aside.

In another bowl, add 15 grams of all purpose flour.

Add 200 ml of whipping cream (room temperature) to the flour and whisk to combine.

In a separate bowl, add 2 eggs (115 grams, room temperature) and 1 gram of salt (optional) and whisk the eggs.

Pour the whisked eggs into the softened cream cheese and mix to combine.

Add 1 teaspoon of vanilla extract to the mixture.

Gradually add the whipping cream mixture while mixing the batter with a spatula.

Prepare a 6-inch baking pan lined with baking paper.

Pour the batter into the pan (you can strain the batter if you want it to be super fine).

Pop some bubbles in the batter and bake at 200 degrees Celsius for 30 minutes.

Let the cheesecake cool down at room temperature for at least 2 hours before serving or refrigerate for a few hours before serving.

Cooking Techniques

Equipment Needed

Spice Level:

Allergens