If you’ve always wanted to try the famous Basque burnt cheesecake but needed an eggless option, you’re in the right place. This cheesecake is everything it should be — luxuriously creamy in the center with that signature caramelized, almost “burnt” top.
It’s the ultimate showstopper dessert that looks fancy, tastes even better, and is surprisingly simple to make at home. Whether you’re a vegetarian, have an egg allergy, or just want to try something new, this eggless Basque cheesecake checks all the boxes.
📝 Ingredients You’ll Need
For the cheesecake
450 g cream cheese (at room temperature, full-fat for best texture)
100 g powdered sugar (adjust slightly for sweetness)
120 g condensed milk
200 g fresh cream (35% fat or higher, like Amul or whipping cream)
100 g thick yogurt (well-strained to remove excess water)
15 g cornstarch (helps give structure without eggs)
1 tsp vanilla essence
1 tsp lemon juice
Pinch of salt
🍰 How to Make Eggless Basque Cheesecake
1️⃣ Prep the pan & oven
Line a 6-inch round baking pan with parchment paper. Let it hang well over the sides so you can easily lift the cheesecake out later.
Preheat your oven to 220°C (convection) or 240°C (regular OTG without fan).
2️⃣ Make the batter
1. In a large bowl, beat cream cheese and powdered sugar together until smooth and creamy — no lumps.
2. Pour in the condensed milk and mix until fully combined.
3. Add yogurt, fresh cream, vanilla essence, lemon juice, and a pinch of salt. Whisk gently until smooth.
4. Sift in the cornstarch and fold it in until you have a silky, lump-free batter. Try not to overmix so you don’t incorporate too much air.
3️⃣ Bake
1. Pour the batter into your prepared pan. Give it a gentle tap on the counter to pop any air bubbles.
2. Bake for 35–40 minutes. The top should turn a deep caramel brown and may even crack slightly — that’s perfect. The center will still have a bit of a jiggle.
3. If you love a darker “burnt” look, bake for an extra 5 minutes.
4️⃣ Cool & set
Let the cheesecake cool completely at room temperature.
Once it’s no longer warm, cover and refrigerate for at least 6–8 hours (overnight is best). This helps it firm up to that dreamy, creamy texture.
💡 Tips for the Best Eggless Basque Cheesecake
✔ Use full-fat cream cheese for a rich, velvety texture.
✔ Always strain homemade curd to get rid of excess whey — too much liquid can make the batter runny.
✔ For a fresh citrus pop, add ½ tsp lemon zest.
✔ Chill well before slicing to get neat, clean cuts.
📦 Storage
Store leftover cheesecake in an airtight container in the fridge.
It stays fresh for up to 5 days and honestly tastes even better the next day when the flavors have melded.
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❤️ Why You’ll Fall in Love with This Recipe
This eggless Basque cheesecake is a total game-changer. It’s beautifully rustic with a caramelized crust, yet so soft and custardy in the center. You won’t even miss the eggs.
It’s the perfect dessert for birthdays, dinner parties, or those days when you just want to treat yourself to something incredible.
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