Basque Cheesecake Recipe

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

Preheat the oven to 410°F (210°C).

Grease a 9-inch (23cm) springform pan.

Line the pan with two pieces of parchment paper, allowing it to overhang by about 2 inches (5 cm).

In a bowl, add room temperature cream cheese and sugar, and beat for 2 to 3 minutes until smooth and fluffy.

If cream cheese is not softened, microwave it for about 10 seconds to soften, but do not melt.

Add eggs one at a time, ensuring each is fully incorporated, scraping down the sides of the bowl as needed.

Add vanilla bean paste for flavor, avoiding cheap vanilla extract.

Pour in heavy cream and mix until smooth.

Sift in flour and salt, mixing on low until just combined, avoiding overmixing.

For a gluten-free version, substitute the same amount of corn starch for flour.

Bake in the preheated oven for about 45 to 60 minutes.

At the 45-minute mark, check for a jiggle in the center; it should jiggle slightly but not be too firm.

Once done, let it cool in the pan at room temperature, noting that it may deflate slightly.

Chill overnight before serving.

Cooking Techniques

Equipment Needed

Spice Level:

Allergens