Eggless Burnt Basque cheesecake
Serves 1
Directions
- 1Before making the cake, take everything out of the fridge so that everything is at room temp.
- 2Preheat the oven at 220C.
- 3Take a 5inch round pan and line it with a piece of crumbled parchment paper, pressing it tightly inside and ensuring the paper extends above the pan.
- 4Take cream cheese in a bowl and press it with a spatula until soft and creamy.
- 5Add sugar and keep pressing and mixing until the sugar mostly dissolves.
- 6Combine half the cream with the cornstarch to make a slurry, then mix in the remaining cream.
- 7Add the cornstarch slurry to the cream cheese mixture and mix well.
- 8Add the remaining ingredients (vanilla, milk, yogurt, lemon juice) and mix well.
- 9Pour the batter into the lined pan.
- 10Bake for 25-30 minutes until the edges are set but the centre is puffed up, jiggly, and burnt.
- 11Let it rest at room temperature until completely cooled, then refrigerate overnight.
Ingredients
- 190 g cream cheese
- 45 g sugar
- 1/2 tsp vanilla paste or extract
- 80 g whipping cream
- 20 g cornstarch
- 25 g milk
- 25 g Greek yoghurt or thick curd
- 1/2 tbsp lemon juice
Equipment
5inch round panbowlspatulaparchment paperoven
Tips
- Let all ingredients reach room temperature for 30-45 minutes before starting.
- You can use a taller 4-inch pan for a cake with better height.
- Place the small pan inside a bigger pan or sheet for easier handling.
- The cake will collapse as it cools down.
- Consume cold or at room temperature.
