Basque Cheesecake - a slightly burnt, caramelized top, giving way to a lush, custard-like center.

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

Crumble a sheet of parchment paper and line an 8-inch springform pan with it.

Take 1.5 packages of cream cheese out and cut 4 ounces from the second package.

Beat the cream cheese until softened and combined.

Add 3/4 cup of sugar to the cream cheese and mix.

Add 3 large eggs one at a time, mixing well after each addition.

Add 1/4 teaspoon of salt to the mixture.

Pour in approximately 3/8 cup of heavy whipping cream and mix until smooth.

Scrape down the sides of the bowl to ensure everything is mixed well.

Preheat the oven to 500°F.

Pour the cheesecake mixture into the prepared springform pan.

Let the cheesecake sit for a few minutes while the oven heats up.

Bake the cheesecake at 500°F until the edges reach 185°F and the center appears unset, starting with 20 minutes.

Check the cheesecake; if the edges are around 185°F, remove it from the oven and let it cool.

Lower the oven temperature to 450°F if the parchment paper begins to burn and continue baking longer if necessary.

Once cooled, remove the cheesecake from the pan and slice to serve.

Cooking Techniques

Equipment Needed

Spice Level:

Allergens