Two-Ingredient (Plus Egg) Low-Calorie Basque Cheesecake
Two-Ingredient (Plus Egg) Low-Calorie Basque Cheesecake
Ingredients
- 2 pounds cream cheese, softened
- 1 1/4 cups erythritol
- 3 large eggs
Instructions
- 1
Preheat your oven to 400°F. Line a 9-inch round springform pan with parchment paper, allowing it to extend several inches above the rim. Crinkle the parchment paper to fit the pan, ensuring it covers the bottom and sides completely.
⏱️ 5 min•🌡️ 400
- 2
In a large mixing bowl, add the softened cream cheese. Using a whisk or electric mixer on low speed, beat the cream cheese until smooth and creamy, about 2-3 minutes.
⏱️ 3 min
- 3
Gradually add the erythritol to the cream cheese, mixing until fully incorporated and the mixture is smooth. Scrape down the sides of the bowl as needed.
⏱️ 4 min
- 4
Crack the eggs into a separate small bowl, then add them one at a time to the cream cheese mixture, mixing well after each addition until just combined. Be careful not to overmix, as this can incorporate too much air.
⏱️ 3 min
- 5
Pour the cheesecake batter into the prepared springform pan. Gently tap the pan on the counter a few times to release any large air bubbles.
⏱️ 1 min
- 6
Bake for 45-55 minutes, or until the top is deeply browned, almost burnt, and the edges are set but the center still has a slight jiggle. The characteristic dark crust is essential for a Basque cheesecake.
⏱️ 45 min•🌡️ 400
- 7
Remove the cheesecake from the oven and let it cool completely in the pan on a wire rack at room temperature for at least 2 hours. The cheesecake will deflate and settle as it cools.
⏱️ 120 min
- 8
Once cooled, carefully remove the cheesecake from the springform pan and peel away the parchment paper. Slice and serve.
⏱️ 2 min
Kitchen Tools
Nutrition Facts (per serving)
Two-Ingredient (Plus Egg) Low-Calorie Basque Cheesecake
Ingredients
- 2 pounds cream cheese, softened
- 1 1/4 cups erythritol
- 3 large eggs
Instructions
- 1
Preheat your oven to 400°F. Line a 9-inch round springform pan with parchment paper, allowing it to extend several inches above the rim. Crinkle the parchment paper to fit the pan, ensuring it covers the bottom and sides completely.
⏱️ 5 min•🌡️ 400 - 2
In a large mixing bowl, add the softened cream cheese. Using a whisk or electric mixer on low speed, beat the cream cheese until smooth and creamy, about 2-3 minutes.
⏱️ 3 min - 3
Gradually add the erythritol to the cream cheese, mixing until fully incorporated and the mixture is smooth. Scrape down the sides of the bowl as needed.
⏱️ 4 min - 4
Crack the eggs into a separate small bowl, then add them one at a time to the cream cheese mixture, mixing well after each addition until just combined. Be careful not to overmix, as this can incorporate too much air.
⏱️ 3 min - 5
Pour the cheesecake batter into the prepared springform pan. Gently tap the pan on the counter a few times to release any large air bubbles.
⏱️ 1 min - 6
Bake for 45-55 minutes, or until the top is deeply browned, almost burnt, and the edges are set but the center still has a slight jiggle. The characteristic dark crust is essential for a Basque cheesecake.
⏱️ 45 min•🌡️ 400 - 7
Remove the cheesecake from the oven and let it cool completely in the pan on a wire rack at room temperature for at least 2 hours. The cheesecake will deflate and settle as it cools.
⏱️ 120 min - 8
Once cooled, carefully remove the cheesecake from the springform pan and peel away the parchment paper. Slice and serve.
⏱️ 2 min