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You are here: Home / All Recipes / Eggless Basque (Burnt) Cheesecake

Eggless Basque (Burnt) Cheesecake

July 24, 2020 By bakesalotlady

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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:

  1. There are no substitutes for any of the ingredients.
  2. The milk powder plays a huge role in the browning of the cheesecake.
  3. The cornflour adds to the texture and strength of the cheesecake.
  4. Our trusty condensed milk helps in replacing the eggs.
  5. Don’t be afraid of the dark golden brown colour, it is what makes this cheesecake.
  6. 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.
  7. 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.
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Eggless Basque (Burnt) Cheesecake

The famous basque burnt cheesecake made eggless! It doesn't get any better than this.
Course Dessert
Keyword cheesecake
Prep Time 20 minutes
Bake time 55 minutes
Servings 1 7 inch cheesecake
Author bakesalotlady

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.

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Filed Under: All Recipes, Bake, Dessert, Eggless

Reader Interactions

Comments

  1. Siti says

    October 31, 2020 at 8:39 pm

    Hi Anjali, I bake this for my vegetarian friend and she love it. Thank you for sharing this wonderful recipe.

    Reply
    • bakesalotlady says

      November 17, 2020 at 6:38 pm

      Thank you so much! I am so glad 🙂

      Reply
  2. S says

    September 24, 2020 at 1:10 am

    Hi no water bath required for this cheesecake?

    Reply
    • bakesalotlady says

      September 24, 2020 at 6:42 pm

      Hi, No we don’t need a water bath for this cheesecake

      Reply
  3. Mansi says

    September 22, 2020 at 11:32 pm

    Can I bake basque cheesecake in microwave convection mode and at what temperature should I bake?

    Reply
    • bakesalotlady says

      September 24, 2020 at 6:43 pm

      Hi, I don’t have any experience baking with microwaves so I am afraid I won’t be able to guide you.

      Reply
  4. Narmathaa says

    September 16, 2020 at 11:26 pm

    Love the recipe!
    Just a smal question regarding the cream.
    Is it low fat fresh creams or heavy cream?

    Reply
    • bakesalotlady says

      September 24, 2020 at 6:45 pm

      Hi, thank you! You can use low fat cream 🙂

      Reply
  5. Rainna Jain says

    September 16, 2020 at 9:36 pm

    What’s the baking temperature and time?

    Reply
    • bakesalotlady says

      September 24, 2020 at 6:45 pm

      Hi, everything is mentioned in the recipe 🙂

      Reply
  6. Rainna Jain says

    September 16, 2020 at 9:19 pm

    At what temperature should I bake it?

    Reply
    • bakesalotlady says

      September 24, 2020 at 6:48 pm

      200 C for roughly 55 minutes. If your oven goes up to 225 C then you may bake at that temperature.

      Reply
  7. KB says

    September 8, 2020 at 1:07 am

    1. For how long should i pre heat the oven?
    2. Can I use vanilla extract?

    Reply
    • bakesalotlady says

      September 9, 2020 at 8:22 am

      You should preheat the oven for around 15-20 minutes at least. And yes, please use Vanilla extract

      Reply
  8. K says

    September 7, 2020 at 12:08 am

    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?

    Reply
    • bakesalotlady says

      September 13, 2020 at 7:23 am

      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😊

      Reply
  9. angel says

    September 4, 2020 at 10:53 pm

    can this be made in a round tin

    Reply
    • bakesalotlady says

      September 6, 2020 at 5:35 pm

      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😊

      Reply
      • angel says

        October 22, 2020 at 5:43 pm

        how to make it loon thicker and not look like basque slices?

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I am Anjali, the baker and photographer behind BAKESALOTLADY.
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