Delight in this ultra-creamy and rich cheesecake boasting a beautiful caramelized crust. A simple, no-fuss recipe that does away with the need for a biscuit base or a water bath, yet offers all the indulgence of a traditional cheesecake.
Ingredients:
- 225g Cream Cheese (room temperature)
- 3g Cornstarch
- 4g All-Purpose Flour
- 60g Whipping Cream
- 54g Plain Greek Yogurt
- 200g Condensed Milk (room temperature)
- 1 tsp Vanilla Extract
- 1 tsp Lemon Juice
Instructions:
- Preparation: Begin by preheating your oven to 385°F (200°C). Line a 5-inch mini round cake tin with parchment paper, ensuring that the paper rises above the sides of the tin to capture any potential spills.
- Cream Cheese Base: In a mixing bowl, using an electric whisk or paddle attachment, beat the cream cheese until it becomes soft and smooth.
- Mix Wet Ingredients: Gradually add the condensed milk to the cream cheese, mixing continuously. Next, incorporate the vanilla extract and lemon juice.
- Yogurt and Flour Mixture: In a separate small bowl, combine the Greek yogurt, cornstarch, and all-purpose flour. Mix well to ensure no lumps remain. Add this to your cream cheese mixture and blend well using the electric whisk.
- Final Additions: Pour in the whipping cream and mix until everything is well combined and the batter is smooth.
- Bake: Transfer the cheesecake batter into the prepared cake tin. Place in the preheated oven and bake for 25 minutes. The top should have a golden-brown hue, characteristic of the Basque cheesecake.
- Cooling: Once baked, remove the cheesecake from the oven and let it cool to room temperature for about 2 hours. For best results and texture, refrigerate it for an additional 3-4 hours.
- Serve: Carefully remove the cheesecake from the cake tin by lifting the parchment paper. Place on a serving dish, slice, and enjoy!
This eggless version retains the lusciousness and appeal of the traditional Basque cheesecake. Relish every bite!
