Description
A creamy, custard-like Light Basque Cheesecake with a caramelized top and lighter texture thanks to Greek yogurt. It’s rustic, simple, and perfect for any occasion.
Ingredients
Scale
- 16 oz Cream Cheese: softened, creates a rich and creamy base
- 3/4 cup Greek Yogurt: adds lightness and tang
- 3/4 cup Granulated Sugar: sweetens and caramelizes the top
- 3 large Eggs: bind the mixture and add creaminess
- 1 teaspoon Vanilla Extract: adds warm, aromatic flavor
- 2 tablespoons All-Purpose Flour: provides slight structure
- 1/4 teaspoon Salt: balances the sweetness
- 1/2 cup Heavy Cream: makes the cheesecake extra smooth and luscious
Instructions
- Preheat oven to 400°F. Line a 9-inch springform pan with parchment paper, allowing overhang on all sides.
- In a large bowl, beat the cream cheese until smooth. Add sugar and mix until creamy.
- Add eggs one at a time, beating well after each addition. Stir in Greek yogurt, vanilla extract, and salt.
- Sift in the flour and mix gently to combine. Add heavy cream and stir until just incorporated.
- Pour the batter into the prepared pan. Tap gently to remove air bubbles.
- Bake for 45 to 50 minutes, until the top is deeply golden and the center still jiggles.
- Cool completely in the pan. Chill in the fridge for at least 4 hours or overnight.
- Slice and serve as-is or with your favorite toppings.
Notes
- Use room temperature ingredients for a smoother batter.
- Don’t skip the parchment paper to easily lift the cheesecake.
- Chilling is key—this sets the texture beautifully.
- Add citrus zest or berry swirl for extra flavor.
Nutrition
- Serving Size: 1 slice
- Calories: 280
- Sugar: 18g
- Sodium: 160mg
- Fat: 20g
- Saturated Fat: 12g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 22g
- Fiber: 0g
- Protein: 6g
- Cholesterol: 95mg
Keywords: Light Basque Cheesecake, easy cheesecake, no crust cheesecake, creamy dessert