The famous basque burnt cheesecake made eggless! It doesn't get any better than this.
Prep Time 20minutes
Bake time 55minutes
Servings 17 inch cheesecake
100gGreek Yoghurtor hung curd
1/4tspBaking powderheaped teaspoon
A generous pinch of salt
Take a 7x7 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.