No-Sugar Burnt Basque Cheesecake Recipe

If you’ve been scrolling through Instagram (or any social media app for that matter), chances are you’ve seen the basque burnt cheesecake. Now, it’s nothing like the cheesecake you’re used to seeing. It has no crust, the top is caramelized unlike a smooth New York cheesecake (hence, “burnt”), and it’s incredibly light and creamy. It lies somewhere in between a classic cheesecake and the fluffy Japanese variety.

Another difference, which people might be glad to know, is that it takes much less time to bake. A classic cheesecake can take up to nine hours to bake! No good for those looking for some instant gratification. This basque burnt cheesecake recipe can be done in 2-3 hours, tops. While a classic cheesecake might need a lot of technical skills to master, this recipe is easy enough for those getting started in the kitchen.

And if you think things can’t get any better, this recipe has no sugar. Yes, you heard that right. Here we used a zero-calorie sugar substitute Equal Gold to bring the sweetness to the cheesecake. It holds up well with the other ingredients and you’ll find that there is barely any difference to the texture. It’s perfect for someone with a huge sweet tooth but is looking for better alternatives to sugar.

 

How to make Basque Burnt Cheesecake

Recipe
  • 4 x 250g blocks of cream cheese
  • 2 cups all-purpose cream
  • 4 3/4 tbsp flour
  • 6 large eggs + 1 yolk
  • 1 cup Equal Gold
  • 1 tsp vanilla extract
  • 1 tsp salt
  • 1 tsp unsalted butter to grease the pan
  • 1 tsp lemon juice
Instructions
  1. Preheat your oven to 220C.
  2. In a mixer, combine cream cheese and Equal Gold. It’s best to add the cream cheese in batches to make sure the sugar is well incorporated.
  3. Add eggs one at a time. Make sure the egg is combined with the cream cheese before adding the next one.
  4. In a separate bowl, whisk together flour and cream. Add it into the cream cheese mixture and continue to mix on low speed. Add vanilla extract, salt, and lemon juice.
  5. Greast a 9-in cake tin with butter. Fit 1 layer of parchment paper into the tin, grease the parchment paper, and add the second layer of parchment paper to cover all sides. Cut off excess parchment paper. Pour in cheesecake batter and bake for 45-60 minutes, until dark brown.
  6. Cheesecake should jiggle at the center once cooked. Let it cool for at least 3 hours (the hard part!) before slicing.
Erwan Heussaff
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