Low Fat Basque Cheesecake
Indulge guilt-free with this Low Fat Basque Cheesecake, a lighter spin on the iconic burnt cheesecake that's bursting with flavor and creamy richness. Made with low-fat cream cheese and non-fat Greek yogurt, this recipe reduces the calories without sacrificing the luscious texture and signature caramelized crust. Brightened by a hint of lemon zest and vanilla, every slice delivers a perfect balance of tangy and sweet. With just 15 minutes of prep and a beautifully browned top after baking, this effortlessly elegant dessert is perfect for dinner parties or casual gatherings. Serve it chilled for an irresistibly smooth finish—your guests will never guess it's low-fat! Keywords: low fat dessert, Basque cheesecake recipe, healthy burnt cheesecake, easy cheesecake recipe.
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Recipe Information
Ingredients
- 500 grams Low-fat cream cheese
- 150 grams Greek yogurt (non-fat)
- 150 grams Granulated sugar
- 3 large Eggs
- 1 large Egg white
- 20 grams Cornstarch
- 1 teaspoon Vanilla extract
- 1 teaspoon Lemon zest
- 0.25 teaspoon Salt
Instructions
Preheat your oven to 400°F (204°C). Line an 8-inch (20 cm) springform pan with parchment paper, allowing it to extend about 2 inches above the top edge of the pan.
In a large mixing bowl, beat the low-fat cream cheese with a hand mixer or stand mixer until smooth and creamy.
Add the Greek yogurt and sugar to the cream cheese. Continue to beat on medium speed until fully incorporated and smooth.
Add the eggs one at a time, blending well after each addition. Add the extra egg white and continue to beat until the mixture is homogeneous.
Sift the cornstarch into the batter, and add the vanilla extract, lemon zest, and salt. Mix on low speed until everything is just combined. Be careful not to overmix.
Pour the batter into the prepared springform pan. Smooth the top with a spatula to ensure an even cook.
Bake in the preheated oven for 35 to 40 minutes. The top should be deeply browned and the center should still have a slight jiggle.
Once cooked, remove the cheesecake from the oven and let it cool to room temperature within the pan. This will allow the center to firm up slightly.
For best results, refrigerate the cheesecake for at least 4 hours or overnight to allow it to set completely.
Before serving, remove the cake from the springform pan, peeling away the parchment paper. Slice and enjoy your low fat Basque cheesecake chilled.
Nutrition Facts
Calories |
2245 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 103.6 g | 133% | |
| Saturated Fat | 58.3 g | 292% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 742 mg | 247% | |
| Sodium | 3063 mg | 133% | |
| Total Carbohydrate | 213.0 g | 77% | |
| Dietary Fiber | 0.5 g | 2% | |
| Total Sugars | 175.2 g | ||
| Protein | 75.2 g | 150% | |
| Vitamin D | 3.1 mcg | 15% | |
| Calcium | 957 mg | 74% | |
| Iron | 4.6 mg | 26% | |
| Potassium | 1410 mg | 30% | |
*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.
