If you’re someone who loves the creamy indulgence of a cheesecake but prefers to healthier ingredients, this recipe is made for you.
This Eggless Basque Cheesecake is a healthier version of the classic burnt Basque cheesecake, also called San Sebastian Cheesecake. It’s rich and custardy, yet light on the stomach and made with wholesome, everyday ingredients like jaggery, paneer, and hung curd.
The best part? You don’t need cream cheese or eggs to achieve that luxurious, jiggly center and caramelized top. Just a blender and an oven.
Let’s look at the main ingredients!
Jaggery
Jaggery not only adds sweetness but brings a deep caramel flavour that pairs beautifully with the smoky top of a Basque cheesecake. It’s less processed than refined sugar and retains trace minerals like iron and magnesium—making this dessert just a bit more nourishing.
Fresh Cream or Whipping Cream
The cream is gently cooked with jaggery to create a quick caramel base. It adds richness and body to the cheesecake while balancing the tang from the curd. It replaces the heavy cream often used in classic recipes but with a fresher, lighter result.
Soft Paneer or Drained Ricotta
Paneer gives the cheesecake its structure and creamy bite without the heaviness of cream cheese. You can make it at home or use store bought malai paneer. They both work beautifully in this recipe.
Hung Curd
Hung curd adds a subtle tang and silkiness. It’s protein-rich and probiotic, making it a wholesome substitute for sour cream or the additional cream cheese typically used.
Vanilla Extract
A small amount of vanilla rounds out the flavours and enhances the caramel tones from the jaggery.
Salt
Just a pinch brings balance and depth to the sweetness and lifts the overall flavour profile.
Why You’ll Love This Recipe
- No cream cheese, eggs, or refined sugar
- Simple Indian ingredients
- Creamy, caramelised, and flavour-packed
- Perfect for festivals, celebrations, or guilt-free indulgence
- Comes together in one blender and a single baking pan
This Eggless Basque Cheesecake is proof that a healthier dessert doesn’t have to compromise on taste or texture. With everyday Indian ingredients, this recipe creates something that feels both special and satisfying. Serve it chilled, straight from the fridge, and watch it disappear slice by slice.
Whether you’re baking for a celebration or simply treating yourself, this cheesecake is sure to impress—with zero refined sugar, no eggs, and all the flavour.
If you love healthier cheesecakes, you may like these recipes!
3/4 cup (100g)- Powdered Jaggery 200ml - Cream (Fresh or Whipping) 200g - Soft Paneer/Drained Ricotta 200g - Drained Yogurt/Curd 1 tsp (5ml) - Vanilla Extract 1/8 - 1/4 tsp - Salt 2 tbsp (15g)- Corn Flour Make the Jaggery Caramel Base Blend the Cheesecake Batter Prepare the Baking Pan Bake Cool and Set
Ingredients
Instructions
In a small saucepan, combine jaggery and cream. Heat gently on low flame until the jaggery fully dissolves. Stir continuously to prevent scorching. Once smooth, strain to remove any impurities and set aside to cool.
In a blender, add soft paneer, hung curd, the jaggery-cream mix, vanilla extract, and salt. Blend until the mixture is silky smooth.
Line a 6 or 7-inch springform or loose-bottom pan with parchment paper, making sure to leave overhangs. This gives the cheesecake its classic rustic, wrinkled edges.
Preheat your oven to 210°C (410°F). Pour the batter into the prepared pan and smooth the top. Bake for 20–25 minutes until the top is deeply golden and the center is still slightly jiggly.
Let the cheesecake cool to room temperature, then refrigerate for a few hours or overnight for the best texture.
