Name: Burnt Basque cheesecake
Prep time: 5 min
Cook time: 30 min
Total time: 515 min
Ingredients: 280 g low-fat cottage cheese (0–2%); 230 g Greek yogurt (2%); 200 g light cream cheese; 4 eggs; 20 g cornstarch; 15 g vanilla sugar; sweetener of choice (I use vanilla drops)

Burnt Basque cheesecake

By Mostly Balanced

Also known as San Sebastián cheesecake, this is one of my favourite desserts to make when my family is visiting. A traditional one uses plenty of cream cheese, heavy cream and a lot of sugar, and it tastes really good.

My version keeps what I love about it: the deeply browned top and the soft, creamy, custardy centre. It's not exactly like the full-fat original, but it comes very close. I usually serve it after a big dinner with a cup of black tea, and it always disappears.

At a glance

Prep: 5 min
Cook: 30 min
Chill: 8 h
Total: 8 h 35 min

Servings

calories

protein

Per slice: 140 kcal, 12 g protein

Protein 36%Carbs 24%Fat 40%

Why you'll love this recipe

All the things I love about the classic, made lighter.

The deeply browned top and custardy centre
Made with cottage cheese, yogurt and light cream cheese
Five minutes of prep and one blender
Perfect to make the day before guests come

Ingredients & substitutions

Cottage cheese and yogurt: Low-fat versions (0–2%) work well here.

Sweetener: I use vanilla drops, but any sweetener works.

How to make burnt Basque cheesecake

Step 1. Heat the oven to 230°C. Line an 18 cm springform tin with baking paper.

Step 2. Blend everything until completely smooth. The mixture should be thin and runny.

Step 3. Pour into the tin and bake until the top is deeply golden, almost burnt.

Step 4. Take it out while the middle still jiggles. Let it cool, then leave it in the fridge overnight.

The science behind

the science behind

The very hot oven is the whole trick. At 230°C the surface browns fast, through caramelisation and Maillard reactions between proteins and sugars, long before the middle is cooked through. That's why the centre should still wobble when it comes out.

Egg proteins keep setting from the leftover heat as it cools, and the cornstarch helps the lighter dairy hold a creamy texture instead of turning grainy. A night in the fridge finishes the job, and the jiggly middle becomes sliceable.

Tips for the best burnt Basque cheesecake

My tip. Don't wait for the centre to firm up in the oven. It should still jiggle a lot.

My tip. The paper should stick out above the tin. Crinkly edges are part of the look.

Storage

Keeps covered in the fridge for 3 to 4 days.