Low Fat Basque Burnt Cheesecake
Indulge guilt-free with this irresistibly creamy and decadent Low Fat Basque Burnt Cheesecake, a lighter twist on the Spanish dessert sensation known for its caramelized top and custard-like interior. This recipe swaps full-fat ingredients for low-fat cream cheese and plain Greek yogurt, offering a healthier alternative without compromising on flavor or texture. With just a handful of pantry staples and minimal prep, this rustic cheesecake is baked at high heat to achieve its signature golden crust while maintaining its silky, slightly jiggly center. Perfect for dinner parties or a cozy treat, serve it chilled for an elegant finish that feels indulgent yet light. Whether you’re watching your calories or simply looking for a unique dessert, this recipe is sure to impress!
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Recipe Information
Ingredients
- 600 g Low-fat cream cheese
- 160 g Granulated sugar
- 200 g Low-fat plain Greek yogurt
- 3 pieces Large eggs
- 1 teaspoon Vanilla extract
- 15 g All-purpose flour
- 2 sheets Non-stick parchment paper
Instructions
Preheat your oven to 400°F (200°C).
Line a 9-inch (23 cm) springform pan with two sheets of non-stick parchment paper, ensuring the paper extends above the pan by at least 2 inches (5 cm). The overlapping parchment will help with easy removal and a classic rustic look.
In a large mixing bowl, beat 600g of low-fat cream cheese and 160g of granulated sugar with an electric mixer on medium speed until smooth and creamy, about 2-3 minutes.
Add 200g of low-fat plain Greek yogurt to the mixture, and beat until well combined.
Add 3 large eggs, one at a time, beating well after each addition until fully incorporated.
Blend in 1 teaspoon of vanilla extract.
Sift 15g of all-purpose flour into the mixture, then mix on low speed until just combined. Be careful not to over-mix.
Pour the batter into the prepared pan. Smooth the top with a spatula to ensure even distribution.
Bake the cheesecake in the preheated oven for 45-50 minutes, or until the top is deeply browned and the center is still slightly jiggly when gently shaken.
Remove the cheesecake from the oven and let it cool in the pan. As it cools, it will deflate and set.
Once cooled to room temperature, carefully remove from the pan and parchment paper and transfer to a serving plate.
For the best texture, chill in the refrigerator for at least 1 hour before serving.
Nutrition Facts
Calories |
2532 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 126.1 g | 162% | |
| Saturated Fat | 71.3 g | 356% | |
| Polyunsaturated Fat | 0.2 g | ||
| Cholesterol | 792 mg | 264% | |
| Sodium | 2850 mg | 124% | |
| Total Carbohydrate | 225.7 g | 82% | |
| Dietary Fiber | 0.4 g | 1% | |
| Total Sugars | 189.1 g | ||
| Protein | 82.3 g | 165% | |
| Vitamin D | 3.0 mcg | 15% | |
| Calcium | 1174 mg | 90% | |
| Iron | 5.9 mg | 33% | |
| Potassium | 1586 mg | 34% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
