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Basque Cheesecake

This is really easy to make and my go-to cake when I'm desperately craving for desserts but am so lazy to make those fake fancy ones. Or when I don't feel like making a base for my cheesecake. Prep time is real quick, probably like 15 minutes or less! And cleanup is also minimal since everything is in the mixer bowl. The bake time is the one that takes a while.

I had baked this while I was pretty high/drunk. HAHAHAHAH. So trust me when I say it's easy. And I gobbled this cake down soon after. The only sin was I let an egg roll off the table and it cracked on the floor ); What a waste.

Anyway, this is my version of a healthier basque cheesecake because the real ones are full of heavy cream which I guess would give a different taste and texture. But I love mine because I feel less sinful when I binge eat this. You should really try this when it is warm out of the oven, the texture is really different! And then you can just fridge the rest for a better consistency of the cake and you'll also get the familiar cheesecake taste which you normally know of.

Like the brownie, the trick with this is to underbake it. Always underbake rather than overbake! Mine usually rise quite high during the bake but it will sink once it cools. Remove the cake from the oven even when it's risen in the oven and wobbly when you shake it, it should be structurally sound but still wobbly! Remove it then. Don't worry if it's real underbaked because when you fridge it and it will all come together.


Makes one 8inch cheesecake

500g cream cheese, let sit at room temperature to soften

140g sugar

3 large eggs

1/2 tsp vanilla extract

1 1/4 cup greek yogurt

1/2 tsp salt

20g AP flour

  1. Preheat oven to 200'c. Press parchment paper into your 8" tin, into the bottom and up the sides of the tin. (Crumple the parchment paper first for easier lining)

  2. In a standmixer with a paddle attachment, on medium speed, cream cheese and sugar together.

  3. Mix in eggs, one at a time. Add each egg only after it has been well-incorporated into the cream batter.

  4. Mix in yogurt and vanilla extract till smooth. Then add in flour and salt, fold to combine.

  5. Bake for 45-50minutes until the top is completely burnt and has a wobble to it. It should be structurally sound and wobbles nicely. [Remember underbake better than overbake!]

  6. Let cool to almost room temperature or slightly warm, then slice to eat it! (try it when it's warm! it has a different texture as compared to when it's chilled)

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