Easy Basque Cheesecake (With Greek Yogurt)
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5.0
9 reviews
Excellent
Easy Basque Cheesecake (With Greek Yogurt)
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Next time you're looking for an impressive dessert that you can make ahead, try this burnt Basque cheesecake recipe (with Greek yogurt to make it a bit lighter). Otherwise known as a San Sebastian Cheescake, there's no crust and you bake it relatively quickly on a high heat so it's super easy to make. It might be an ugly duckling with its deep brown, almost burnt looking top, but it's so soft and creamy inside. It's like a simpler version of a New York cheesecake. Try it once and you'll make it again and again.
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Ingredients
- 1¾ pounds cream cheese (3⅓ cups, 26.5 ounces or 750 grams) room temperature if possible
- 1 cup heavy cream (250ml) double/thickened cream, not single or light cream
- ½ cup Greek yogurt (9 ounces or 250 grams) regular plain yogurt, sour cream, crème fraiche work too
- 1 cup sugar (7¾ ounces or 220 grams)
- 1 teaspoon salt
- 1 lemon (zest only) optional
- 5 large eggs lightly whisked, room temperature if possible
- 3 tablespoons corn flour (corn starch) ordinary or gluten free flours work too
Instructions
- Prepare an 8-9 inch spring-form pan/loose-bottomed pan by lining it with 3 layers of baking paper at different angles. Don't trim or turn down the paper at the top - keep it pointing straight up.
- Preheat the oven to 410F/210C.
- In a large mixing bowl, use a hand-held whisk to beat the cream cheese just until smooth. Alternatively, use a food processor.
- Beat in the cream and yogurt, followed by the sugar, salt and lemon zest, if using.
- Now beat in the whisked eggs, little by little, until well combined. Don't overmix.
- Add a little of the cheesecake mixture to the corn flour/corn starch and mix well. Then beat this mixture into the cheesecake, again just until well combined. Alternatively, just sprinkle the corn flour evenly over the cheesecake mixture and beat in.
- Pour the mixture into the prepared pan. Tap the pan on the benchtop to even out and get rid of any large air bubbles.
- Bake for roughly 40 minutes, or until the sides of the cheesecake are set and the centre is still quite wobbly and the top of the cheesecake is a fairly dark golden brown.
- Let cool in the pan. Then either chill for at least a few hours or overnight or serve while still slightly warm or at room temperature (it's up to you).
Equipments used:
Notes
- Inspiration: Inspired by original recipe San Sebastian cheesecake recipe from chef at La Viña restaurant, Spain.
- Temperature of ingredients: Start with room temperature ingredients, if you remember to take them out of the fridge. If not, don't worry too much but it might be better to beat the ingredients using a food processor to prevent splattering.
- Optional ingredients: The yogurt is actually an optional ingredient. If you prefer you can use sour cream, crème fraiche or just regular yogurt. The lemon zest and salt are also optional, but I think both complement the flavors really well. You can also use orange or lime zest instead.
- Beating together the ingredients: I usually use a hand-held whisk if my ingredients (especially the cream cheese) are at room temperature. Otherwise I find the mixture splatters and I prefer to use a food processor. I also try not to overmix the batter. I find if you do there's too much air in the mixture which can change the texture and make it too 'eggy'.
- How to know when it's cooked: I usually cook for around 30 minutes, then keep a close eye on the cheesecake until the edges are set and the centre is still very jiggly. Also the top should be very browned. If you think the cheesecake is ready but the top isn't very brown, you can switch on the broiler/grill for a couple of minutes. Keep a VERY close eye on it, however. You don't want it to 'actually' burn!
- To serve: Serve with a bowl of red berries (either fresh or frozen), with a glass of Spanish sherry or sweet wine, or just by itself.
- My top suggestion? Make a jug of this 5-minute raspberry puree to pour over the top.
- To store/freeze: This San Sebastian cheesecake lasts well for up to 5 days in the fridge (if covered well). It freezes well for up to a month if well wrapped.
Nutrition Information
Show Details
Calories
401kcal
(20%)
Carbohydrates
23g
(8%)
Protein
8g
(16%)
Fat
32g
(49%)
Saturated Fat
18g
(90%)
Polyunsaturated Fat
2g
Monounsaturated Fat
8g
Trans Fat
1g
Cholesterol
169mg
(56%)
Sodium
443mg
(18%)
Potassium
156mg
(4%)
Fiber
1g
(4%)
Sugar
19g
(38%)
Vitamin A
1281IU
(26%)
Vitamin C
5mg
(6%)
Calcium
100mg
(10%)
Iron
1mg
(6%)
Nutrition Facts
Serving: 12Serving
Amount Per Serving
Calories 401 kcal
% Daily Value*
| Calories | 401kcal | 20% |
| Carbohydrates | 23g | 8% |
| Protein | 8g | 16% |
| Fat | 32g | 49% |
| Saturated Fat | 18g | 90% |
| Polyunsaturated Fat | 2g | 12% |
| Monounsaturated Fat | 8g | 40% |
| Trans Fat | 1g | 50% |
| Cholesterol | 169mg | 56% |
| Sodium | 443mg | 18% |
| Potassium | 156mg | 3% |
| Fiber | 1g | 4% |
| Sugar | 19g | 38% |
| Vitamin A | 1281IU | 26% |
| Vitamin C | 5mg | 6% |
| Calcium | 100mg | 10% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
5.0
9 reviews
Excellent
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