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.Jump to Recipe
Can I substitute any of the ingredients?
I wouldn’t recommend substituting any of the ingredients. Please follow the recipe exactly as it is for best results.
What kind of cream have you used?
You can use both 25% low fat cream or 35% full fat cream. Where I live you Amul is the most popular brand. I have used both Amul Fresh Cream and Amul Whipping Cream, both work beautifully. Please do not use non-dairy cream, it will not work in this recipe.
Do I have to use a 7-inch square pan?
I prefer using it. However, many of my readers have made this cheesecake in a round pan and achieved amazing results.
Final points 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
- 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
- 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.