Vanilla Basque Cheesecake
Prep
20 mins
Cook
40 mins
Servings
6
Difficulty
Easy
This vanilla Basque cheesecake is my go to dessert whenever I want something impressive but don't want to spend all day in the kitchen. The whole thing comes together in just an hour, and honestly, it's so simple that even if you've never made cheesecake before, you'll nail it. I love using Greek yogurt in this because it adds such a creamy texture while sneaking in extra protein, and it keeps the cost down compared to traditional versions. The vanilla really shines through, giving you that warm, comforting flavor that makes everyone ask for seconds. It's perfect for weeknight dinners or bringing to a potluck.
Ella x
Ingredients
- 120 gall-purpose flour
- 250 ggranulated sugar
- 120 gunsalted butter
- 4 egglarge eggs
- 120 ggreek yogurt
- 2 mLvanilla extract
- 6 gsalt
- 6 gbaking powder
- 200 mLheavy cream
Detail level
Instructions
- 1
Preheat the oven to 180°C (350°F).
Tip: Use a rack in the center of the oven for even baking.
- 2
In a medium bowl, whisk together flour, sugar, and salt.
Tip: Use a whisk to avoid lumps.
- 3
Add the unsalted butter and mix until the mixture resembles coarse crumbs.
Tip: Be careful not to overmix.
- 4
Press the mixture into the bottom of a 20cm springform pan.
Tip: Make sure the edges are evenly pressed.
- 5
Bake for 15 minutes, then reduce the oven temperature to 160°C (320°F) and continue baking for an additional 25 minutes.
Tip: Rotate the pan halfway through baking for even cooking.
- 6
While the cheesecake is baking, whip the heavy cream until stiff peaks form.
Tip: Be careful not to overmix.
- 7
In a large bowl, beat the eggs and Greek yogurt until smooth.
Tip: Add the vanilla extract and mix well.
- 8
Add the flour mixture to the egg mixture and mix until just combined.
Tip: Do not overmix.
- 9
Pour the whipped cream into the cheesecake batter and mix until smooth.
Tip: Be careful not to deflate the cream.
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