Low Sodium Basque Cheesecake
Indulge in the creamy decadence of this Low Sodium Basque Cheesecake, a lighter twist on the classic Spanish-inspired dessert. Perfectly torched on the outside yet irresistibly creamy in the center, this cheesecake is a showcase of bold yet balanced flavors. With softened cream cheese, a hint of lemon zest, and a subtle vanilla aroma, this low-sodium version doesn't skimp on taste. The recipe is simple and requires no water bath, using a high-temperature bake to create its signature caramelized crust. Ideal for those seeking a reduced-sodium treat that’s still rich, satisfying, and perfect for any occasion, this cheesecake is sure to make a memorable impression. Enjoy it chilled for the ultimate melt-in-your-mouth experience!
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Recipe Information
Ingredients
- 800 grams Cream cheese, softened
- 200 grams Granulated sugar
- 4 units Large eggs
- 250 milliliters Heavy cream
- 15 grams All-purpose flour
- 1 teaspoon Vanilla extract
- 1 teaspoon Lemon zest
Instructions
Preheat the oven to 210°C (410°F). Line a 9-inch (23 cm) springform pan with parchment paper, ensuring the paper extends at least 2 inches above the rim to accommodate expansion of the cake.
In a large mixing bowl, blend the softened cream cheese with a hand mixer until smooth and creamy.
Gradually add the granulated sugar into the cream cheese, mixing continuously until the sugar is fully incorporated and the mixture is smooth.
Add the eggs, one at a time, making sure each egg is fully mixed in before adding the next.
Pour in the heavy cream and continue mixing until the mixture is well combined.
Sift the flour over the cream cheese mixture and gently fold it in with a spatula until just incorporated, being careful not to overmix.
Stir in the vanilla extract and lemon zest until evenly distributed throughout the batter.
Pour the batter into the prepared springform pan.
Bake in the preheated oven for 50-60 minutes, or until the top is deeply golden brown and slightly burnt, but the center remains jiggly.
Remove the cheesecake from the oven and let it cool at room temperature in the pan. Once cooled, refrigerate for at least 4 hours or preferably overnight to set.
Before serving, remove the cheesecake from the pan and peel away the parchment paper. Slice and enjoy this delicious low-sodium dessert!
Nutrition Facts
Calories |
4772 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 383.5 g | 492% | |
| Saturated Fat | 224.6 g | 1123% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 1880 mg | 627% | |
| Sodium | 2963 mg | 129% | |
| Total Carbohydrate | 262.4 g | 95% | |
| Dietary Fiber | 0.8 g | 3% | |
| Total Sugars | 229.2 g | ||
| Protein | 77.0 g | 154% | |
| Vitamin D | 4.0 mcg | 20% | |
| Calcium | 920 mg | 71% | |
| Iron | 7.6 mg | 42% | |
| Potassium | 1107 mg | 24% | |
*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.
