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Today I am going to share with you my recipe for the best basque burnt cheesecake with no heavy cream and mixer! This is super easy to make and I am sure you will like it!
We love a good slice of cheesecake anytime, and I have already shared my recipes of regular basque burnt cheesecake before! If you still haven’t tried the basque burnt cheesecake, you are missing out!
Basque Burnt Cheesecake is just so light, airy, and full of flavours that we can eat it every day! As a woman who wants to keep my current dress size and loves desserts, I just have to find a middle ground. So, this is why this recipe has been developed! No heavy cream, no whipping cream silky smooth cheesecake that I won’t feel guilty about even if I am eating 2 slices in one go, is my LIFE SAVER! ( I meant my “size saver” LOL)
What is Basque Burnt Cheesecake?
Basque cake originates from the Basque region sandwiched between the borders of France and Spain.
There are many variations of Basque cake (gâteau Basque). Do a quick Google image search and you’ll find an assortment of different-looking Basque cakes.
Basque Burnt Cheesecake is a relatively new dish, but some also said this cheesecake was invented in 1990. This light and airy cheesecake is one of our favourites.
What are the differences between Basque Burnt Cheesecake and Traditional American Cheesecake?
The most obvious difference is Basque cheesecake does not have a crust.
Basque cheesecake is often called “burnt” cheesecake due to its iconic rich dark surface.
Traditional American cheesecake is baked low and slow, usually in a water bath. Basque cheesecake, on the other hand, is baked high and fast. Baking at a high temperature gives Basque cheesecake its signature deeply burnished surface and bottom.
Traditional cheesecake is baked low and slow in a water bath. Basque cheesecake, on the other hand, is baked high and fast.
Baking at a high temperature gives Basque cheesecake its signature deeply burnished surface.
I found it the basque burnt cheesecake with no heavy cream has a lighter and fluffier texture than a traditional New York Cheesecake.
How long does Basque Burnt Cheesecake with no heavy cream last in the fridge?
Basque Burnt Cheesecake with no heavy cream can last in the fridge for about 4-5 days. I have mine stored in the fridge for 4 days without any problems, but I doubt if this will last that long in your house!
If you are hosting a party and would like to make this basque burnt cheesecake with no heavy cream for dessert, you can make it at least 1 day in advance, because you will need to refrigerate the cake overnight.
What do you need to make The Best basque Burnt Cheesecake with no heavy cream:
Jump to Recipe- Cream Cheese – room temperature
- sugar
- Eggs – room temperature
- corn starch/potato starch
- Lemon Juice/ Sour Cream
- Unsalted Butter
- strainer
- 6″ cake pan
Pro tips For making this best basque burnt cheesecake with no heavy cream:
- Do not overmix the batter.
- We substitute flour with starch for a lighter texture.
- I used sour cream but lemon juice will also work.
- Cream cheese and eggs need to be at room temperature.
- Using a strainer is important to get a smooth texture.
- The cheesecake will need to be refrigerated overnight before serving. The cheesecake will need to be set and the flavours will fully develop.
Basque Burnt Cheesecake With NO HEAVY CREAM
Equipment
Ingredients
- 500 g cream cheese Room Temp.
- 135 g sugar
- 4 eggs – room temperature
- 14 g cornstarch
- 1 tbsp Lemon Juice optional
- some melted butter to brush the mould
- some lemon peel
Instructions
- Preheat oven to 230C/450F
- Melt butter, then butter the mould and line the mould with parchment paper
- Whip the cream cheese, and microwave for 30 seconds if needed. Mix in sugar, cornstarch, sour cream, lemon juice and peel , and one egg at a time. Mix until combined. (make sure you don’t overmix)
- Run through the batter in the strainer, then pour the batter into the mould.
- Bake for 20 minutes until the top is brown. Monitor closely towards the end, you do not want to overbake the cake. Remove from the oven once the top is slightly burnt. Set aside to cool.
- Refrigerate overnight. Remove from the mould and serve.
Video
Notes
- Check my youtube video for the full cooking tutorial.
- Keep in mind that all ovens are different, so you may want to adjust the temperature to +/- 20F.
Nutrition
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Have you made the recipe? Tag me on Instagram @mrs5cookbook, I would love to see your creations!
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