Hi guys, I’m back. You all were sooooo kind on my Instagram when I posted a photo of this cheesecake, I legit love you all to bits. The basque cheesecake is a native of Spain. It does everything that you’re not supposed to do for a cheesecake, you whip the batter a lot and you literally burn it in the oven. I mean. It’s almost like the rebel cheesecake or the naughty cheesecake.
Few things that you need to keep in mind:
- There are no substitutes for any of the ingredients.
- The milk powder plays a huge role in the browning of the cheesecake.
- The cornflour adds to the texture and strength of the cheesecake.
- Our trusty condensed milk helps in replacing the eggs.
- Don’t be afraid of the dark golden brown colour, it is what makes this cheesecake.
- Please use a 7 inch square pan, I have not been happy with the results I received from any other sized pans unless it was a recipe with eggs.
- Let the cheesecake cool down and refrigerate before cutting a slice cause trust me, you don’t want to know how it feels to cut into a soupy mess.
Eggless Basque (Burnt) Cheesecake
The famous basque burnt cheesecake made eggless! It doesn't get any better than this.
Servings 1 7 inch cheesecake
Ingredients
- 240 g Cream Cheese
- 100 g Greek Yoghurt or hung curd
- 140 ml Condensed milk
- 30 g Castor sugar
- 25 g Milk powder
- 40 g Corn Starch/Cornflour
- 1/2 tsp Vanilla extract
- 1/4 tsp Baking powder heaped teaspoon
- 120 ml Cream
- A generous pinch of salt
Instructions
- Take a 7×7 inch square baking pan and line it with two layers of parchment paper, let the paper lie overhang. Preheat your oven to the highest temperature possible, mine goes up to 225 C, if yours goes as high as 200 C, do so.
- In a medium-large bowl take the room temperature cream cheese and condensed milk and whisk on medium speed until very smooth.
- Now add the greek yoghurt and castor sugar and mix until combined.
- Sift in the cornflour, salt, milk powder and baking powder and mix until combined.
- Lastly, add the cream and vanilla. Whisk on high speed for 30 seconds and stop.
- Pour this into the prepared baking pan and bake the cheesecake for 55 minutes or until the top is a nice golden brown. The cheesecake will jiggle, just let it cool completely to room temperature and refrigerate for 4 hours before serving.
Hi Anjali, I bake this for my vegetarian friend and she love it. Thank you for sharing this wonderful recipe.
Thank you so much! I am so glad 🙂
Hi no water bath required for this cheesecake?
Hi, No we don’t need a water bath for this cheesecake
Can I bake basque cheesecake in microwave convection mode and at what temperature should I bake?
Hi, I don’t have any experience baking with microwaves so I am afraid I won’t be able to guide you.
Love the recipe!
Just a smal question regarding the cream.
Is it low fat fresh creams or heavy cream?
Hi, thank you! You can use low fat cream 🙂
What’s the baking temperature and time?
Hi, everything is mentioned in the recipe 🙂
At what temperature should I bake it?
200 C for roughly 55 minutes. If your oven goes up to 225 C then you may bake at that temperature.
1. For how long should i pre heat the oven?
2. Can I use vanilla extract?
You should preheat the oven for around 15-20 minutes at least. And yes, please use Vanilla extract
1. For how long should I preheat the oven?
2. What milk powder did you use? I can only find dairy whiteners in Bombay.
3. Can I substitute vanilla extract with vanilla essence?
Hey! Please preheat the oven for around 15 to 20 minutes.
Yes, dairy whiteners and milk powders are the same, I used Nestle’s Everyday.
You can use essence instead of extract, an extract has better flavour that is all😊
can this be made in a round tin
Hi! I have always used a square tin, but many people have baked it in a round pan and it has worked for them so I believe it will work😊
how to make it loon thicker and not look like basque slices?