# Eggless Burnt Basque cheesecake

- Servings: 1 small cheesecake
- Cuisine: Spanish
- Category: Dessert
- Difficulty: easy
- Language: en

## 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

## Instructions

1. Before making the cake, take everything out of the fridge so that everything is at room temp.
2. Preheat the oven at 220C.
3. Take 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.
4. Take cream cheese in a bowl and press it with a spatula until soft and creamy.
5. Add sugar and keep pressing and mixing until the sugar mostly dissolves.
6. Combine half the cream with the cornstarch to make a slurry, then mix in the remaining cream.
7. Add the cornstarch slurry to the cream cheese mixture and mix well.
8. Add the remaining ingredients (vanilla, milk, yogurt, lemon juice) and mix well.
9. Pour the batter into the lined pan.
10. Bake for 25-30 minutes until the edges are set but the centre is puffed up, jiggly, and burnt.
11. Let it rest at room temperature until completely cooled, then refrigerate overnight.

## Equipment

- 5inch round pan
- bowl
- spatula
- parchment paper
- oven

## 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.

## Source

- Original video: https://www.instagram.com/reel/DdjVEDOsJqi/
- Creator: Sakshi
- Recipe page: https://www.cliprecipe.com/recipe/d15b1f13-22be-462b-94ea-faa0a838542a
- Extracted: 2026-11-05

Extracted from the video by Clip Recipe (https://www.cliprecipe.com). Quantities and steps are as stated or shown in the video. Site guide for agents: https://www.cliprecipe.com/llms.txt