Burnt 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

Start with room temperature cream cheese and add it to a bowl.

Add 1 and 1/4 cups of white sugar to the cream cheese.

Using a stand mixer or hand mixer, beat the cream cheese and sugar together on low to medium speed until the sugar dissolves and the cream cheese is softened.

Prepare an 8 inch or 20cm springform cake pan by coating it with butter or nonstick spray.

Line the cake pan with nonstick paper, folding it down to fit comfortably with excess paper sticking out the top.

Spray or butter the paper again, ensuring all sides are covered for the cheesecake to rise.

Scrape down the bowl to ensure all ingredients are combined before adding eggs.

Add 4 large or 5 medium eggs one at a time, mixing on low speed until fully incorporated after each addition.

Once all eggs are added, scrape down the bowl again to remove any lumps of cream cheese.

Measure out 1 and 1/2 cups of cream and add it to the mixture along with 1 tsp of vanilla essence or lemon juice and 1 tsp of lemon zest if desired.

Mix on medium speed to combine all ingredients.

Add 1/4 cup of all-purpose flour and 1/2 tsp of salt to the mixture.

Mix on low speed for about 20 seconds until the flour is combined, then scrape down the edges for a final mix.

Pour the cheesecake batter into the prepared cake pan.

Bake at 210 degrees Celsius (410 degrees Fahrenheit) for about 55 minutes or until browned with a jiggle in the center.

Remove the cheesecake from the oven and let it cool for 3 to 4 hours before removing the sides of the pan.

Once cooled, remove the paper from the sides of the cake and serve.

Cooking Techniques

Equipment Needed

Spice Level:

Allergens