Low Sodium Basque Cheesecake

Indulge guilt-free in the creamy decadence of this Low Sodium Basque Cheesecake, a lighter twist on the traditional Basque dessert that’s as stunning as it is delicious. This recipe preserves the iconic caramelized top and velvety interior of the beloved Spanish creation while reducing sodium content, making it a heart-smart choice without compromising flavor. Infused with the subtle tang of lemon zest and aromatic vanilla, every bite delivers a delightful balance of richness and freshness. Perfectly baked to golden perfection with a slightly burnt exterior, this cheesecake requires no crust—just simple ingredients like cream cheese, heavy cream, and eggs blended to smooth perfection. Whether served as an impressive dinner party finale or a comforting treat, this low-sodium dessert proves that indulgence can still come with a health-conscious twist.

Nutriscore Rating: 44/100

Prep Time:20 mins

Cook Time:60 mins

Total Time:80 mins

Servings: 8

Ingredients

• 800 grams Cream cheese, softened
• 200 grams Granulated sugar
• 4 units Large eggs
• 250 milliliters Heavy cream
• 15 grams All-purpose flour
• 1 teaspoon Vanilla extract
• 1 teaspoon Lemon zest

Directions

Step 1

Preheat the oven to 210°C (410°F). Line a 9-inch (23 cm) springform pan with parchment paper, ensuring the paper extends at least 2 inches above the rim to accommodate expansion of the cake.

Step 2

In a large mixing bowl, blend the softened cream cheese with a hand mixer until smooth and creamy.

Step 3

Gradually add the granulated sugar into the cream cheese, mixing continuously until the sugar is fully incorporated and the mixture is smooth.

Step 4

Add the eggs, one at a time, making sure each egg is fully mixed in before adding the next.

Step 5

Pour in the heavy cream and continue mixing until the mixture is well combined.

Step 6

Sift the flour over the cream cheese mixture and gently fold it in with a spatula until just incorporated, being careful not to overmix.

Step 7

Stir in the vanilla extract and lemon zest until evenly distributed throughout the batter.

Step 8

Pour the batter into the prepared springform pan.

Step 9

Bake in the preheated oven for 50-60 minutes, or until the top is deeply golden brown and slightly burnt, but the center remains jiggly.

Step 10

Remove the cheesecake from the oven and let it cool at room temperature in the pan. Once cooled, refrigerate for at least 4 hours or preferably overnight to set.

Step 11

Before serving, remove the cheesecake from the pan and peel away the parchment paper. Slice and enjoy this delicious low-sodium dessert!

Nutrition Facts

Serving size	(1471.2g)

Amount per serving	% Daily Value*
Calories	4772.4

Total Fat 383.5g	0%
Saturated Fat 224.6g	0%
Polyunsaturated Fat g
Cholesterol 1879.7mg	0%
Sodium 2963.1mg	0%
Total Carbohydrate 262.4g	0%
Dietary Fiber 0.8g	0%
Total Sugars 229.2g
Protein 77.0g	0%

Vitamin D 160IU	0%
Calcium 919.6mg	0%
Iron 7.6mg	0%
Potassium 1107.4mg	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: 71.8%

Protein: 6.4%

Carbs: 21.8%