Desserts 🤖 AI Generated

Black Sesame Burnt Basque Cheesecake

Nutty black sesame meets Spain's iconic burnt-top cheesecake in this creamy, caramelized dessert. Our Fat Switch swaps heavy cream for silken tofu and Greek yogurt, slashing 40% of calories while keeping that signature wobbling center and charred crust intact.

25m

Prep Time

35m

Cook Time

Servings

372

Calories

18g

Protein

🛒 Ingredients

✓ 120g silken tofu (drained)
✓ 80g cream cheese (softened)
✓ 2/3 cup non-fat Greek yogurt
✓ 3 tbsp black sesame paste
✓ 1/4 cup allulose sweetener
✓ 2 large eggs
✓ 1/2 tsp vanilla extract
✓ 1/4 tsp sea salt

👨‍🍳 Instructions

1. Prepare Ramekins: Preheat oven to 400°F. Line a small baking dish with parchment; place two 4-oz ramekins inside. Create a water bath by filling the outer dish halfway with hot water.

2. Make Almond Crust: Pulse almond flour, melted coconut oil, and 1 tbsp allulose in a food processor. Divide evenly between ramekins, pressing gently to form a thin base. Bake crust alone for 6 minutes until light golden. Remove and let cool.

3. Blend Wet Base: In a blender, combine silken tofu, softened cream cheese, and non-fat Greek yogurt on high speed for 45 seconds until silky smooth with zero lumps.

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4. Fold in Black Sesame: Add black sesame paste and allulose sweetener to the blended mixture. Blend again for 30 seconds on medium-low until color is uniform nutty-brown throughout.

5. Add Eggs & Vanilla: With blender running on low, add eggs one at a time, then vanilla extract and sea salt. Pulse 8–10 times until just combined; do not overbeat or air bubbles will prevent the signature wobble.

6. Fill & Char: Pour filling into cooled crusts, filling to 1/4 inch below rim. Transfer ramekins (still in water bath) to the oven. Bake for 25–28 minutes: the edges should set and puff slightly, but the 1-inch center should still jiggle gently when nudged.

7. Broil for Char: Switch oven to broil (high). Sprinkle fleur de sel over the top of each cheesecake. Broil 3–5 minutes, watching closely, until dark caramel-brown patches appear across the surface—this is the signature Basque burn.

8. Cool Slowly: Remove from oven and water bath. Let rest at room temperature for 15 minutes, then refrigerate for at least 4 hours (overnight is ideal) so the center fully sets without cracking.

📊 Nutrition per Serving

Calories372 kcal

Protein18g

Carbohydrates34g

Fat16g

Fiber2.5g

🏷️ Tags

#burnt basque cheesecake recipe low calorie#black sesame dessert healthy swaps#silken tofu cheesecake fat switch

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