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!
Prep Time 10 minutesminutes
Cook Time 16 minutesminutes
Servings 1
Calories 330kcal
Equipment
1 x 4 Inch Cake Tin
Ingredients
120gramslight cream cheese
80gramsgreek yoghurt(Use skim for lower calories)
25gramssweetener (I used Stevia)
1egg
1tspvanilla bean paste
5gramscorn 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.