Foolproof Basque Cheesecake
This Basque cheesecake recipe is rich, creamy and truly foolproof. The caramelized top offers such deep flavor, you won't miss the crust.
Updated by Kathryne Taylor on August 29, 2024
Behold, my favorite luscious dessert! This cheesecake recipe hails from the Basque region of Spain—specifically, from a restaurant called La Viña, where fresh cheesecakes line the walls and smell like heaven.
Honestly, I’m not sure why this cheesecake (tarta de queso in Spanish) is called Basque cheesecake over here. We should call it La Viña cheesecake or Santiago Rivera’s cheesecake to give full credit to the man who created the concept in 1990.
We enjoyed the real deal on our honeymoon in San Sebastián in 2019. We spent the evening wandering through the old part of town, sampling pintxos and sipping marvelous inexpensive white wine everywhere we went, as you do in San Sebastián. I insisted that we make room for the magical, mythical cheesecake at La Viña, so we followed our noses around the corner until we found it.
Fast-forward a few years, and we’re sleep-deprived with a baby at home. My husband brought home a surprise Basque cheesecake from a local shop. We’ve been obsessively recreating it at home ever since, trying different methods and proportions. I’m super excited to share the perfected recipe with you today.
6 Reasons to Love Basque Cheesecake
Before we get to the recipe, here’s why you’ll love Basque cheesecake. It’s an experience!
- Basque cheesecake is remarkably delicious. It’s creamy, rich, and tangy with a deeply caramelized crust on top that offers tons of flavor.
- Basque cheesecake is the easiest of homemade cheesecakes. If you have the ingredients, you could make it on a whim for any occasion—for Valentine’s Day, a celebratory dinner, a potluck with friends, or just as a fun weekend project. Just keep in mind that it will need about an hour to cool, and it’s a great recipe to make a day ahead if that timing works for you.
- No water bath required for Basque cheesecake. Indeed, we want the top to crack. Embrace it!
- There’s no crust to fuss with. Again, embrace the experience. With the amount of flavor in the caramelized top, you won’t miss it.
- It’s not too sweet. Traditional cheesecake can be way too sweet, and Basque cheesecake is not overwhelming in that way. The recipe below offers a range for sugar content so you can make it suit your taste buds.
- Basque cheesecake freezes well. Store any leftover cheesecake in the freezer for several months, or bake an extra to have on hand for your next celebratory occasion. You can cut the cheesecake even when it’s frozen, so you can pull out a slice any time you’d like.
Basque Cheesecake Ingredients
Here’s what you’ll need to make this wonderful cheesecake:
Cream Cheese
Like other cheesecakes, this Basque cheesecake relies on cream cheese for its heft, creaminess and tang. You’ll need two pounds for this recipe, which is four eight-ounce blocks of cream cheese. Do not substitute “cream cheese spread” or whipped cream cheese for this recipe.
Sugar
Plain old sugar is best here. I tried making the recipe with honey, and it simply wasn’t as good or as creamy. For a lightly sweet cheesecake that still tastes like a treat, use one and one-fourth cups sugar. For more traditional sweetness, add another one-fourth cup. Sweetness is subjective, but we found the sweetness cloying when we used closer to two cups.
Heavy Cream
Heavy cream thins out the cream cheese mixture without watering it down. We’ll need one pint of heavy cream for this recipe. We’ll use a portion of it upfront with the cream cheese to help mix it, then we’ll add the rest later.
Eggs
Cheesecake relies on eggs for structure. A half-dozen eggs is just right; seven eggs tastes distractingly eggy.
Vanilla Extract
While technically optional, a light splash of vanilla ramps up the flavor a bit.
Flour
A small amount of flour absorbs excess moisture, which becomes more apparent the next day. You have several options. All-purpose flour works well, as does sifted whole wheat flour (unsifted will leave little flecks of bran in your cheesecake). To make the cheesecake gluten free, we successfully used Bob’s Red Mill Gluten Free 1-to-1 Baking Flour.
Watch How to Make Foolproof Basque Cheesecake
Basque Cheesecake Tips
Let Basque cheesecake be.
I tried several variations of Basque cheesecake—with added orange zest, honey instead of sugar, Greek yogurt instead of cream cheese, macerated strawberries on top, and so on. Basque cheesecake is truly best served plain. With the caramelized top, it is not boring in any way. It’s a delight! If you want to add some presentation value, try serving with a ripe red strawberry on the side.
Use a food processor or mix on low.
For the best texture, avoid whipping air into the batter or over-mixing the batter. This is key! Use a large food processor if you have it (minimum 12 cups capacity) or a mixer on low speed. The low mixing speed might take a few extra minutes, but it’s worth the wait.
Know when it’s done.
Bake until the cheesecake is deeply golden brown on top and still very jiggly in the center, about 60 to 65 minutes. Once cooled, the center will solidify well enough to slice, and the top will deflate and turn darker and more shiny.
Recommended Equipment
If you bake somewhat regularly, you’ll probably have everything you need for this recipe. You really do need these items to bake Basque cheesecake at home (the links are affiliate links):
Large food processor or mixer
Use a large food processor (minimum 12 cups—I used my Vitamix food processor attachment), or a stand mixer (good deals on KitchenAid at Target right now!), or a hand mixer with a large mixing bowl (I’m partial to this 7-speed mixer). I tried making this cheesecake by hand and it was so difficult that I gave up.
Parchment paper
You’ll need parchment paper for lining the pan. Without parchment paper, your cheesecake will overflow into the oven!
Springform pan
Lastly, you’ll need a 9-inch springform pan for baking the cheesecake. The springform pan is the ideal height and also allows you to easily remove the sides before serving.
If you only have a 10-inch springform pan, that will likely work. Your cheesecake might be done a bit sooner, so keep an eye on it as the time approaches and follow the visual cues provided. I don’t recommend substituting a cake pan for this recipe, as the sides are probably too short.
How to Serve Basque Cheesecake
Basque cheesecake, like most baked goods, tastes even better the next day. The flavors become more complex and well developed. Make the cheesecake in advance if you have the time.
Some suggest serving Basque cheesecake at room temperature. I like this cheesecake served anywhere from lightly warm to straight-out-of-the-refrigerator chilled. I even like it straight out of the freezer. In other words, I’m not picky about the temperature.
If you’d like to liven up the plate, simply serve your slices with a red strawberry on the side.
At La Viña, they often serve the cheesecake with a glass of sweet Pedro Jimenez sherry. I love this cheesecake with a glass of dry white wine, like an Albariño or Sauvignon Blanc, or a dry rosé. You could also try a dry, funky cider like you’ll find in San Sebastián. We love ANXO cider.
More Dessert Recipes to Try
If you enjoy this cheesecake recipe, try these as well:
- Citrus Olive Oil Cake
- Mini Lava Cakes for Two
- Mixed Berry Crisp (Gluten Free)
- No-Bake Greek Yogurt Tart
- Simple Blueberry Cake
Please let me know how your Basque cheesecake turns out in the comments! I love hearing from you.
Basque Cheesecake
This Basque cheesecake is rich, creamy and utterly foolproof. It’s also very easy to make, as far as cheesecakes go! Recipe yields 12 slices.
Ingredients
- 2 pounds cream cheese, at room temperature
- 1 ¼ to 1 ½ cups sugar, depending on desired level of sweetness
- 2 cups heavy cream, divided
- 6 large eggs
- 1 teaspoon vanilla extract
- ½ teaspoon fine salt
- ⅓ cup all-purpose flour
Instructions
- Place a rack in the middle of the oven, with no rack above it so the cheesecake has plenty of space to rise. Preheat the oven to 400 degrees Fahrenheit. Tear off two generous sheets of parchment paper. Cross one on top of the other and press them into the base of a 9-inch springform pan. Roughly pleat the sides of the parchment against the pan to help make room for the cheesecake. Ideally, the paper will rise at least 2 inches all the way around the pan.
- In a large food processor (minimum 12-cup capacity), stand mixer or large mixing bowl (with a hand mixer), combine the cream cheese, sugar, and about ½ cup of the cream. Process (or mix on low speed) until the mixture is very smooth and the sugar has dissolved, pausing to scrape down the sides of the bowl as necessary, about 2 minutes.
- In the meantime, crack the eggs into a 2-cup liquid measuring cup. While blending, pour in all of the eggs at once and blend until smooth. Reserve the measuring cup.
- Pause and scrape down the sides if necessary. Pour in the remaining cream, plus the vanilla and salt. Process until combined, about 30 seconds (this will take a little longer if using a mixer).
- Pour 1 cup of the mixture into the measuring cup. Whisk the flour into the mixture until smooth (this prevents the flour from flying everywhere when mixed). Pour the contents of the cup back into the food processor and blend until smooth, about 10 to 20 seconds.
- Pour the batter into the prepared springform pan. Gently jiggle the pan to distribute the batter evenly. Take a moment to crease the folds of the paper more sharply so they rest against the side of the pan. Bake until the cheesecake is deeply golden brown on top and still very jiggly in the center, about 60 to 65 minutes.
- Place the cheesecake on a cooling rack (it will fall dramatically as it cools). Let it cool for about an hour before serving it or refrigerating it for later, covered.
- To serve, release the outer piece of the pan and peel away the parchment from the sides of the cheesecake. Slice the cheesecake into wedges and enjoy. The cheesecake will keep well in the refrigerator for up to 5 days, or in the freezer for up to 3 months (the cheesecake is sliceable even when frozen, so you can thaw individual slices if preferred).
Notes
Recipe adapted from Bon Appétit, Taste Cooking and King Arthur Flour.
Make it gluten free: Substitute all-purpose gluten-free flour blend. We successfully used Bob’s Red Mill Gluten Free 1-to-1 Baking Flour.
Nutrition
The information shown is an estimate provided by an online nutrition calculator. It should not be considered a substitute for a professional nutritionist’s advice. See our full nutrition disclosure here.
Not clear on the size of the springform pan. You say 9″ under equipment, 10″ in the directions.
Hi Maureen, I’m sorry about that. I’ve just corrected the recipe to specify a 9-inch springform pan as that’s what I used. If you only have a 10-inch, it should work, though the cheesecake might be finished baking a bit sooner—follow the provided visual cues for guidance. Have a great day!
Thanks, Kate. I’m eager to make it. Looks sublime
I hope you love it!
Hi Kate, I love your recipes and I’m making this cheesecake for the second time. It is amazing! I have a question about the equipment. The first time I made this,I used my stand mixer, which is apparently too small at 5 qt (you did warn us, lol). This time I used my 14 c food processor and it was overwhelmed. I follow the recipe exactly and I haven’t seen any comments on this issue. What am I doing wrong?
HI Renee, I’m sorry to hear that. You could work in batches and then mix both batches together.
Okay, now can you give us a vegan version. ;)
Now that would be a real feat. :) Maybe a cashew-based frozen cheesecake would be your best bet!
Dedrian, I was thinking along similar lines (although I am vegetarian and have just been put on a anti-inflammatory diet, so it has to be gluten and soy free as well!). I am thinking of trying the recipe using:
Trader Joe’s vegan cream cheese
Coconut cream
1:1 gf flour (I am learning to make my own)
Sucanat (vegan sugar that doesn’t use bone char in the making of the sugar)
and keeping the rest of the ingredients the same.
I hope to try this very soon!
Thank you, Kate, for your great site! Your apple crisp was the first GF/Soy-free recipe I tried when I started my anti-inflammatory journey, and I make it at least weekly now!
Hi Kate,
I just love your vegetarian recipes – have tried so many of them. My husband is gluten-free – – could we substitute Cornflour (ie Corn Starch) for the All Purpose Flour in the Basque Cheesecake?
Also, do you think it would be OK to add Lemon Zest for extra tang?
Hi Carmel! We successfully substituted Bob’s Red Mill’s 1-for-1 flour to make this recipe gluten free. I would use that rather than cornstarch, as I haven’t tried it and really don’t know how it would work. You could add some lemon zest, but I have to say that I tried adding orange zest and preferred it plain! It has plenty of tang without.
Hi Carmel, cornstarch is completely different to Flour so not a good substitute for the cheese cake. I gave up gluten as i have ms. Do an internet search for substitutes but gluten free ready made flours really work. I am in U.K. and we have a famous Brand called doves and we do get Bobs Red Mill too. I spend a lot of time in France, South West and am 2 hours drive from the Basque Country!
Kate this looks fabulous, love your cook book which is in France with me!
Many Basque cheesecake recipes use cornstarch in lieu of flour. And many recipes completely omit the flour and the cornstarch.
Hey Lulu, fellow UK ms-er. Has quitting gluten helped? Keen to hear your experience!
Hi Kate, this is a very interesting looking cheesecake! I really enjoy the challenge of baking the perfect cheesecake and I try hard to follow the science involved! I plan on baking this one in the near future, my neighbor’s are always begging me to bake one! I wanted to thank you for all the time and effort you put in to refining all of your recipes…I’ve baked every cobbler/crisp, muffin and sweet bread on your site, you’re my very favorite! I’m grateful for the healthy ingredients (when possible) and all of your useful tips, and for you…thank you for making my life a lot sweeter! I’ll leave a comment after I’ve given the Basque a try…I’m giving it stars because I have no doubt!
Hi Patty, thank you so much for your kind note—it made my day! Hope you get a chance to try this cheesecake soon!
I loved your comments about San Sebastián! Can’t wait to make your Basque Cheesecake for my book club.
Karen
Thank you, Karen! It’s such a wonderful place to visit and we hope to go back someday.
Hi Kate! The recommended equipment section mentions a 9-inch springform pan and the step-by-step says to use a 10-inch. Will either work equally as well? Thanks!
Hi Caitlin! I’m sorry about that. I’ve just corrected the recipe to specify a 9-inch springform pan as that’s what I used. If you only have a 10-inch, it should work, though the cheesecake might be finished baking a bit sooner—follow the provided visual cues for guidance. Hope that helps!
This looks delicious! I do have a question though, in the write up above the recipe you say to use a 9” springform pan but in the recipe card you say to use a 10” springform pan. Which size should I be using?
Hi Stephanie, thank you so much for pointing out my error. I used a 9-inch springform pan for this recipe (just double-checked) so I’ve corrected the recipe.
Tried it with my kids! They loved it!
Hooray! I’m so glad!
This recipe sounds wonderful but I don’t have the necessary equipment. Do you think I could halve the recipe? Thanks very much
Hi Judith, thank you! I believe you could, but you would need to keep an eye on it in the oven and follow the visual cues. It would require less time in the oven, but I’m not exactly sure how long.
Hi Kate! Quick question: lowfat cream cheese instead of full fat?
Thanks!
Hi Diane! Full fat if possible. I haven’t tested with low fat; I suspect it would work but wouldn’t be as creamy. This is a decadent dessert, there’s really no way around it!
I halved the recipe, made in a 9 inch deep pie dish, Emile Henry. Final product once deflated filled the entire pie dish. When at its highest point it rose Like a souffle, a few inches above the top rim of the pie dish so a three or four inch extra length of parchment above the top rim of pie dish is necessary. Baked for 45 min for medium golden brown. slight cracking of top edges and top center could have been due to whipping too fast (I read instructions too fast and mixed on medium/high speed instead of low speed). I also didn’t tap the dish on counter to tap out air bubbles before putting in oven, and I used cold cream cheese as opposed to letting it get to room temperature 1st. I also reduced the amount of sugar but I’m not sure this caused the cracking. For a half recipe I used 1/3 of a cup of sugar and I would even go slightly lower than that next time, it was still sweet for my taste. I used Einkorn whole grain wheat flour and sifted it which was a great tip, it was undetectable in final product. I sifted in my mixing bowl. I found the seperate bowl to mix flour was unecessary. The sides slightly stuck to the parchment paper so next time I would lightly butter tor grease the paper to help prevent. I was able to use a rounded knife to gently pry away the paper the bottom released easily. I baked for 45 minutes for a medium golden Brown I knew it was done when it had risen like a souffle several inches above the top edge of the pie dish. Because of the cracking I pulled it out at 45 minutes otherwise I would have left it in a little longer to get it darker but I didn’t want it to dry out. Even though it wasn’t the prettiest cheesecake it was absolutely delicious and I would make it again with these changes.I cant imagine making the full batch unless for a crowd.
Can’t wait to try this version … but, in one place you mention a 9-inch springform and in another a 10-inch springform. Which is the recommended size?
Thanks!
Hi Bill, I’ve just corrected the recipe to specify a 9-inch springform pan as that’s what I used. If you only have a 10-inch, it should work, though the cheesecake might be finished baking a bit sooner—follow the provided visual cues for guidance.
Hi Kate! This looks so delicious! Any way this could be made more diabetic friendly? Thank you so much!
Hi! Sorry to disappoint, but I can’t provide those alterations. I hope you find something that works for you!
Like others, I love your recipes and prepared Blueberry Baked Oatmeal this morning for breakfast! And, your homemade applesauce is always in our fridge. Given the need for heart healthy recipes, could you substitute the plant based cream cheese that comes in 8 oz. tubs? I’ve successfully made a cheesecake using two tubs that’s mixed with other ingredients and poured into a graham cracker pie shell.
Would you just substitute 32 oz. of the soft? Thanks for your time and culinary expertise!
I’m not sure without trying it, sorry!
I just assembled the cheesecake and put it in the oven! I can’t wait to try it. I used a stand mixer, and used a whisk to add the flour right into the bowl instead of pouring off some of the batter; no splatter and no batter transfer needed!
I hope you loved it, Alice! Thank you for your review.
Silly question: do I put the parchment on top of the base of the pan or just around the edges? You mention peeling it away from the sides after baking and releasing from the pan.
Thank you!
Hi! It should cover all the pan. I hope that helps.
5-stars! This is the easiest and best cheesecake I have ever made. No water bath, no lemon zest, no crust…and soooooo delicious! I made the recipe exactly as listed, and it was perfect. This will be my go-to cheesecake recipe from now on! It is sublime!
That’s great to hear, Lorinda!
My partner, one year old son, and I are excited about a trip to San Sebastian in May! How cool to read your post; looks delicious! Do you have any suggestions of good vegetarian spots and/or meals to try while we are there? Thanks for such a great blog. One of my main go to sources for tasty meals!
I hope you have a great trip! Send an email to hello@cookieandkate.com and I will be able to respond better there!
I made this tonight! It was ridiculously easy even though I’m not a baker. My boyfriend loved it. Your recipes never disappoint!
That’s great to hear, Catherine!
I made this cheesecake and it turned out beautifully! I’ve shared it with family & friends & they’ve all said it was delicious! I made one little change & subbed a decent sized shot of Amaretto liqueur for the vanilla so had to cook a wee bit longer. Thank you for sharing this recipe, it’s a keeper & I’ll be making it again!
That sounds delicious! Thank you for sharing, Julie.
I just made this just as instructed and it was so easy and so delicious. Thanks for the recipe.
Great to hear, LeOla! I appreciate your review.
Hi – Oh my! This is the most delicious cheesecake ever! I made it for dinner guests hoping it would turn out well and did it ever. It was a huge hit. I only had a 10 in springform pan so used that and cooked for a few minutes less and it was perfect. A very easy recipe to follow and thank you for the excellent directions and photos. A winner for sure!
Thank you so much, Gina! Thank you for trusting my recipe for your guests—that’s really a vote of confidence!
Ever recipe I’ve tried of yours has turned out beautifully so I felt very confident trying it out on my guests. They all raved. Thank you for all the work you put into making your recipes foolproof. Much appreciated!
Great to hear, Gina!
I’m a fairly competent baker, but I do not have a good track record with cheesecakes. I made this one yesterday, followed the instructions exactly, and hit it out of the park on the first try! It was light and fluffy and perfectly sweet. My daughter who has never enjoyed a cheesecake before (she can’t stand the texture) loved this one. We had it with blueberries and it was divine. This one is going in the “keepers” folder!
Hooray! I’m thrilled to hear it, Molly. I’ve always been too intimidated to even try regular cheesecakes, so kudos for your previous attempts. :)
The Basque Cheesecake is a delicious and unique dessert that originated in Basque Country, Spain. Unlike traditional cheesecake, the Basque version has a burnt top, a creamy custard-like texture, and a crustless exterior.
I made this at my husband’s request for his birthday dessert. We’d enjoyed this cheesecake 6 years ago while in Spain, and I’d always wanted to try it at home, and when I saw your recipe, I knew it had to be great like all your others! This cake is perfect! I made no substitutions and followed the very easy directions precisely. This will probably become our go-to cheesecake recipe now, replacing the more traditional Three Cities of Spain cheesecake recipe I’ve used regularly in the past. Thank you for being so awesome at your job, Kate!
I’m so glad you loved it and it reminded of one you had in Spain! I appreciate your review, Carolyn.
Hi,
Is this tasting rather like a caramel flan, soufflé type of thing? Im afraid to try it especially because I don’t like flans/soufflés at all..
I don’t think it is like that all. I feel like it is more dense. I hope you try it!
I smiled when I read ‘make this on a whim’. Who keeps a pint of heavy cream and a pound of cream cheese in their fridge just in case they suddenly Mike want to make a cheesecake :) very sorry to hear about Cookie.
Made this cheesecake last weekend and it was a huge hit with my husband. He says it reminds him a lot of his mom’s German cheesecake recipe. It is so simple and yet so delicious I couldn’t wait for it to cool down to try it! Thanks for perfecting it for us.
I’m glad you loved them, Lin! I appreciate your review.
I like this
Absolutely perfect! I made a similar variation in the past with ricotta and cream cheese for Greek Orthodox Easter. Just tried this instead this year and it was amazing! Probably the best cheese cake I ever had. My other one used to be at the top of the list, but your version is even better. Instructions are great too.
I’m glad you loved it! Thank you for your review.
OMG!! As I’m writing this, I’m enjoying a piece of this Basque Cheesecake the day after it was made. It was wonderful yesterday, but divine today! I wish I could leave a photo. It is beautiful in its rustic way. This will be my recipe for all my baking days. Thank you!
Wonderful to hear, Patty! Thank you for your review.
I only had a 7 inch springform pan and it worked fine for 4 when I just cut the recipe in half. It was great!
Just made this cheesecake…we loved it! The creamy texture was unexpected and it was so easy to make. I don’t have a springform pan, but my round 9” pan worked fine…simply flipped it out. I will definitely make this over and over!
I love to hear that, Nancy! Thank you for your review.
I wish I could share a picture of my cheesecakes! I am whipping up your recipe today for the 3rd time in 4 months, lol. I say whipping up because this is so very easy to put together. This has become my favorite dessert to both wow, impress and delight in rustic beauty and flavor. I made it first for Easter, then for my sister when she came to visit in June and today for my daughter’s visit. Thank you for sharing this. It’s made at least the 12th saved recipe I have from you, and I have hardly scratched the surface of your site! Cheers!
I’m excited you love this cheesecake recipe! Thank you for sharing, Patty.
This is our family’s favorite cheesecake. We’ve made it multiple times for family and friends. One is cooling right now for my 15 yr old daughter and her friends! Thank you, Kate, for your wonderful recipes!
You’re welcome! I’m glad it’s a family favorite.
Do you think a blender would work? My processor attachment broke :(
Oh no! You can use a stand mixer or a blender. I have done both and they have turned.
Do you sprinkle the finished cheesecake with confectioners sugar? It wasn’t in the recipe instructions but it looks that way from the photos. Thanks so much – can’t wait to try this!
I didn’t. It must just be the way the light hit it. I hope you love it!
For some reason the measurements for the flour and salt do not show up on my computer. Could you please let me know the correct measurements? Thanks!
Did you look in the recipe card in the ingredient list? Try to reload the page and try again.
It reminded me of the best cheesecake I ever had when visiting Spain in 2017. Thanks for this recipe. I am a cheesecake fanatic & this is bar none the best I have ever had. The recipe was concise & I made no adjustments. Can’t wait to make it at Christmas when my family is home.
Can you make this with a collar of parchment instead of scrunching it inside the pan?
I recommend this method, but you may be able to try something else. Let me know how it works for you!
Really tasty, but mine went flat :(. Does over whisking do that? Also I kept opening the oven as had other things in there cooking… ?
Thanks for any insights!
It will sink some. If it was over mixed and potentially opening the oven can impact that too.
Trimmed the sugar to 1 cup and this cake is perfection!
Can this recipe be halved?
I haven’t tried it, sorry! You will want to use a smaller pan to use.
Cannot cope with ‘cup’ measurements. Ounces or grams would help!
Sorry to disappoint, I live in the US where we use US standard measurements.
Definitely don’t cook for 60 min. The cake will curdle. It should be taken out after it gets golden ( max 45 min).
Learned it the hard way.
Hi Carina, where did you place this in the oven and what type of oven do you have? Conventional or convection?
My husband said this was the best thing he has ever eaten! I thought it was also very good.
I love your recipes especially the stews and soups. That is what I missed when I became vegetarian (due to health reasons) all the recipes I tried lacked the depth and flavor I was use to. Until I found yours! My first recipe was the healthy granola and then I tried the minestrone and that was it for me. Thank you-you make me enjoy cooking and eating. ❤️
Hooray! That’s great to hear. I’m excited this cheesecake is a hit and my other recipes. I appreciate your review, Jeanette.
This is the best cheesecake we have ever tasted. I used my food processor and just one and one quarter cup sugsr and it was perfect..the recipe is so easy to follow and unquestionably worth the splurge for those who might otherwise choose healthier options.
Fantastic to hear, Robin! Thank you for sharing.
Not sure what I did wrong but it didn’t rise well and is more like egg custard cake (I put enough in to fill it luckily) but still tasty though I did mix on low but my whisk always seems a bit fast on low. I used only 5 eggs but it was def eggy tasting with the cream cheese tang♀️ not sure how they make it at my local cake shop but it’s not tangy or eggy? I cut the sugar by only a quarter cup and did only put 1 3/4 cream as had two recipes opened up, at the same time by mistake ♀️ daughter said she liked it and thought it was Japanese cheesecake bought from the store.
Oh, by the way, I had my rectangular parchment paper screwed up into a ball, then opened and then lined it that way with two pieces, the results looked like sunflower petals because of the two layers and then I ripped it a little bit too and with the brown cheesecake in the middle it really did look like a sunflower which she adored with birthday candles!!!
Thank you for sharing your recipes. I would love to know how your Greek yogurt substitution in this recipe turned out to be. I love cheesecake of any kind, and am constantly looking for a lower calorie version just so that I can eat one more often…. Have you tried making a cottage cheesecake?
I haven’t, sorry!
I made this once before and it was a complete hit! My husband has a coworker who can’t have sugar though, so I was wondering would I be able to make this with Splenda and still have it turn out okay?
I haven’t tried it, sorry!