Low Fat Basque Burnt Cheesecake

Indulge in the creamy decadence of a classic Basque Burnt Cheesecake—now with a healthy twist! This Low Fat Basque Burnt Cheesecake delivers all the signature caramelized, burnt-top flavor and velvety texture you love, but with a lighter touch. Made with low-fat cream cheese and Greek yogurt, this recipe ensures a rich and satisfying dessert without the guilt. With just 15 minutes of prep, a handful of simple ingredients, and the magic of a high-temperature bake, you’ll achieve that beautifully rustic dark top and a custard-like center. Perfect for dinner parties or a midweek treat, this low-fat variation allows you to savor indulgence while keeping it lighter. Chilled to perfection, it’s a dessert that melts in your mouth with every bite!

Nutriscore Rating: 53/100

Prep Time:15 mins

Cook Time:50 mins

Total Time:65 mins

Servings: 8

Ingredients

• 600 g Low-fat cream cheese
• 160 g Granulated sugar
• 200 g Low-fat plain Greek yogurt
• 3 pieces Large eggs
• 1 teaspoon Vanilla extract
• 15 g All-purpose flour
• 2 sheets Non-stick parchment paper

Directions

Step 1

Preheat your oven to 400°F (200°C).

Step 2

Line a 9-inch (23 cm) springform pan with two sheets of non-stick parchment paper, ensuring the paper extends above the pan by at least 2 inches (5 cm). The overlapping parchment will help with easy removal and a classic rustic look.

Step 3

In a large mixing bowl, beat 600g of low-fat cream cheese and 160g of granulated sugar with an electric mixer on medium speed until smooth and creamy, about 2-3 minutes.

Step 4

Add 200g of low-fat plain Greek yogurt to the mixture, and beat until well combined.

Step 5

Add 3 large eggs, one at a time, beating well after each addition until fully incorporated.

Step 6

Blend in 1 teaspoon of vanilla extract.

Step 7

Sift 15g of all-purpose flour into the mixture, then mix on low speed until just combined. Be careful not to over-mix.

Step 8

Pour the batter into the prepared pan. Smooth the top with a spatula to ensure even distribution.

Step 9

Bake the cheesecake in the preheated oven for 45-50 minutes, or until the top is deeply browned and the center is still slightly jiggly when gently shaken.

Step 10

Remove the cheesecake from the oven and let it cool in the pan. As it cools, it will deflate and set.

Step 11

Once cooled to room temperature, carefully remove from the pan and parchment paper and transfer to a serving plate.

Step 12

For the best texture, chill in the refrigerator for at least 1 hour before serving.

Nutrition Facts

Serving size	(1129.2g)

Amount per serving	% Daily Value*
Calories	2532.1

Total Fat 126.1g	0%
Saturated Fat 71.3g	0%
Polyunsaturated Fat 0.2g
Cholesterol 792.3mg	0%
Sodium 2850.1mg	0%
Total Carbohydrate 225.7g	0%
Dietary Fiber 0.4g	0%
Total Sugars 189.1g
Protein 82.3g	0%

Vitamin D 120IU	0%
Calcium 1173.8mg	0%
Iron 5.9mg	0%
Potassium 1585.5mg	0%

*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Source of Calories

Fat: 47.9%

Protein: 13.9%

Carbs: 38.1%