Low Sodium Basque Burnt Cheesecake

Indulge guilt-free in the creamy decadence of this Low Sodium Basque Burnt Cheesecake, a lighter twist on the traditional Spanish favorite. This dessert features the signature caramelized top and irresistibly custardy interior, all while keeping the sodium levels in check. Made with simple pantry staples like cream cheese, eggs, and heavy cream, this recipe emphasizes natural flavors with just a hint of vanilla. The barely-there addition of flour ensures the perfect texture—silky and smooth yet slightly firm. With an easy preparation process and no crust to fuss over, this cheesecake bakes to perfection in under an hour, achieving its signature deep golden top. Serve it chilled for a luxurious, low sodium treat ideal for dinner parties, holiday gatherings, or a guilt-free dessert any day of the week.

Nutriscore Rating: 45/100

Prep Time:15 mins

Cook Time:50 mins

Total Time:65 mins

Servings: 8

Ingredients

• 500 grams Cream cheese
• 150 grams Granulated sugar
• 4 large Eggs
• 250 ml Heavy cream
• 15 grams All-purpose flour
• 1 teaspoon Vanilla extract

Directions

Step 1

Preheat your oven to 205°C (400°F) and line an 8-inch (20 cm) round cake pan with parchment paper, ensuring the paper comes up the sides above the pan edge for easy removal.

Step 2

In a large mixing bowl, beat the cream cheese with an electric mixer on medium speed until smooth and creamy, about 2-3 minutes.

Step 3

Add the granulated sugar to the cream cheese and continue to mix until fully incorporated and the mixture is smooth.

Step 4

Add the eggs one at a time, ensuring each egg is fully mixed in before adding the next. Scrape down the sides of the bowl as needed.

Step 5

Pour in the heavy cream and vanilla extract, and mix until the batter is smooth and combined.

Step 6

Sift the all-purpose flour over the batter and gently fold it in using a spatula until just incorporated, being careful not to overmix.

Step 7

Pour the batter into the prepared cake pan, smoothing the top with a spatula if necessary.

Step 8

Bake in the preheated oven for 45-50 minutes, or until the top is a deep golden brown and the center is still slightly jiggly. The cheesecake will set more as it cools.

Step 9

Remove the cheesecake from the oven and let it cool to room temperature in the pan. Once cooled, refrigerate for at least 4 hours or overnight to allow the flavors to meld and to achieve the desired texture.

Step 10

Carefully remove the cheesecake from the pan using the parchment paper and transfer it to a serving platter. Slice and serve chilled, enjoying this decadent, low sodium treat.

Nutrition Facts

Serving size	(1119.2g)

Amount per serving	% Daily Value*
Calories	3509.4

Total Fat 274.5g	0%
Saturated Fat 157.3g	0%
Polyunsaturated Fat 7.4g
Cholesterol 1499mg	0%
Sodium 1937.1mg	0%
Total Carbohydrate 191.0g	0%
Dietary Fiber 0.4g	0%
Total Sugars 170.1g
Protein 57.4g	0%

Vitamin D 164IU	0%
Calcium 599.6mg	0%
Iron 4.8mg	0%
Potassium 961.1mg	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: 71.3%

Protein: 6.6%

Carbs: 22.1%