Vanilla Burnt Basque Cheesecake (Eggless)
Vanilla Burnt Basque Cheesecake (Eggless)
Ingredients
- 1 pound cream cheese, softened
- 1/2 cup plain yogurt, or dahi
- 1/2 cup sweetened condensed milk
- 1 teaspoon vanilla extract, to 2 teaspoons, to taste
- 1 teaspoon lime juice
- 1 tablespoon cornstarch
Instructions
- 1
Preheat your oven to 400°F (200°C). Line a standard loaf pan (about 9x5 inches) with parchment paper, leaving an overhang on all sides to easily lift the cheesecake out later.
⏱️ 5 min•🌡️ 400
- 2
In a blender, combine the softened cream cheese, plain yogurt (or dahi), sweetened condensed milk, vanilla extract, lime juice, and cornstarch. Blend on high speed until the mixture is completely smooth and silky, with no lumps remaining. Scrape down the sides of the blender as needed to ensure everything is incorporated.
⏱️ 3 min
- 3
Pour the smooth batter into the prepared loaf pan. Gently tap the pan on the counter a few times to release any trapped air bubbles.
⏱️ 1 min
- 4
Bake the cheesecake in the preheated oven for 45-55 minutes, or until the top is deeply golden brown (almost burnt-looking) and the edges are set, but the center still has a slight jiggle. No water bath is needed for this recipe.
⏱️ 45 min•🌡️ 400
- 5
Once baked, remove the cheesecake from the oven and let it cool completely in the pan on a wire rack. The center will firm up as it cools.
⏱️ 60 min
- 6
Once cooled, refrigerate the cheesecake for at least 4 hours, or preferably overnight, before serving. This allows it to fully set and develop its creamy texture. Lift the cheesecake out of the pan using the parchment paper overhang, slice, and enjoy!
⏱️ 240 min
Kitchen Tools
Nutrition Facts (per serving)
Vanilla Burnt Basque Cheesecake (Eggless)
Ingredients
- 1 pound cream cheese, softened
- 1/2 cup plain yogurt, or dahi
- 1/2 cup sweetened condensed milk
- 1 teaspoon vanilla extract, to 2 teaspoons, to taste
- 1 teaspoon lime juice
- 1 tablespoon cornstarch
Instructions
- 1
Preheat your oven to 400°F (200°C). Line a standard loaf pan (about 9x5 inches) with parchment paper, leaving an overhang on all sides to easily lift the cheesecake out later.
⏱️ 5 min•🌡️ 400 - 2
In a blender, combine the softened cream cheese, plain yogurt (or dahi), sweetened condensed milk, vanilla extract, lime juice, and cornstarch. Blend on high speed until the mixture is completely smooth and silky, with no lumps remaining. Scrape down the sides of the blender as needed to ensure everything is incorporated.
⏱️ 3 min - 3
Pour the smooth batter into the prepared loaf pan. Gently tap the pan on the counter a few times to release any trapped air bubbles.
⏱️ 1 min - 4
Bake the cheesecake in the preheated oven for 45-55 minutes, or until the top is deeply golden brown (almost burnt-looking) and the edges are set, but the center still has a slight jiggle. No water bath is needed for this recipe.
⏱️ 45 min•🌡️ 400 - 5
Once baked, remove the cheesecake from the oven and let it cool completely in the pan on a wire rack. The center will firm up as it cools.
⏱️ 60 min - 6
Once cooled, refrigerate the cheesecake for at least 4 hours, or preferably overnight, before serving. This allows it to fully set and develop its creamy texture. Lift the cheesecake out of the pan using the parchment paper overhang, slice, and enjoy!
⏱️ 240 min