Burnt Basque Protein Cheesecake
Dramatically bronzed outside and custardy within, with vanilla bean and 14 grams of protein per slice.
- Prep
- 15 min
- Bake
- 32 min
- Total
- 4 hr
- Yield
- 1 small cheesecake, 8 slices
Ingredients
Tap to check items off as you bake.
Nutrition facts
Per serving · about 118 g
Whole batch (8 servings, about 944 g)
Estimated values calculated from the ingredient list. Actual numbers vary with brands, sizes and portioning — use them as guidance, not medical advice.
Instructions
Oven 220°C / 425°F · 7 inch (18cm) springform pan
- 1
Heat the oven to 220°C / 425°F and line the pan with two crumpled sheets of parchment.
- 2
Blend cottage cheese until completely silky.
- 3
Blend in yogurt, eggs, allulose, protein powder, cornstarch, vanilla, zest and salt just until smooth.
- 4
Pour into the pan and tap twice to release large bubbles.
- 5
Bake 28-34 minutes until deeply bronzed with a pronounced centre wobble.
- 6
Cool to room temperature, then chill for at least 2 hours.
Doneness test
The top is dark mahogany and the centre moves as one soft, custardy circle.
Cooling
Chill before slicing, then let each slice stand 10 minutes for the creamiest texture.
Smart substitutions
Blended cottage cheese for full-fat cream cheese
Raises protein and lowers fat.
Texture: Lighter but still custardy when blended very smooth.
Allulose for sugar
Promotes browning without refined sugar.
Texture: A soft, creamy set rather than a firm New York crumb.
Pro baking tips
- Do not fear the dark top; it provides the caramelized flavor.
- Avoid over-blending after adding eggs to limit bubbles.
Make it even lighter
Swap an ingredient for a lower-calorie one, use less of it, or skip it altogether — with an honest note on what it does to the taste.
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