This low calorie, high protein basque cheesecake is creamy, caramelised, and every bit as indulgent as the original, just with a more balanced twist. My secret is the addition of the vanilla bean paste, it gives it such a rich flavour without adding many more calories so if you can get your hands on it – please do add it!
Nutrition:
- for whole cake: 330 calories, 24g protein
- per slice (6 slices): 55 calories, 4g protein
Original Basque Cheesecake
Creamy, delicious and did I mention high protein, low calorie? This lighter take on the classic Basque Cheesecake delivers everything you love, a rich, creamy centre and beautifully caramelised top, all without the heavy calories!
Servings 1
Calories 330kcal
Equipment
- 1 x 4 Inch Cake Tin
Ingredients
- 120 grams light cream cheese
- 80 grams greek yoghurt (Use skim for lower calories)
- 25 grams sweetener (I used Stevia)
- 1 egg
- 1 tsp vanilla bean paste
- 5 grams corn starch
Instructions
- In a mixing bowl, whisk together all ingredients until the batter is completely smooth and lump-free.
- Line a 4-inch cake tin with baking paper, letting the edges come up above the rim for that classic rustic Basque Cheesecake look.
- Pour the batter into your prepared tin and gently smooth the top.
- Lightly tap the tin on the bench a few times to release any air bubbles.
- Air fry at 180°C for 16 minutes, or until the top is deeply golden and slightly 'burnt' while the centre still has a slight jiggle.
- Allow the cheesecake to cool at room temperature for about 1 hour, then transfer to the fridge to chill for at least another hour (or longer for best texture).
Video
Notes
If using a 6-inch cake tin, double the recipe and bake at 200°C (fan-forced: 190°C) for 26 minutes
If using an 8-inch cake tin, quadruple the recipe and bake at 200°C (fan-forced: 190°C) for 40 minutes.
If using an oven for this recipe, bake at 200°C (fan-forced: 190°C) for 18–20 minutes or until the top is deeply golden and slightly ‘burnt’ while the centre still has a slight jiggle.
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