Perfect Dessert for a Lemon Lover
Dive into the world of citrus delight with my Burnt Basque Lemon Curd Cheesecake—a twist on the classic burnt basque cheesecake that promises a zesty adventure in every bite. This crustless cheesecake is the epitome of indulgence without the guilt, blending the tangy freshness of lemon with the creamy richness of cheesecake, all topped with a perfectly caramelized, burnt exterior and a delicious lemon curd.
If you’ve savored the robust flavors at your favorite restaurant and wished you could replicate that experience at home, this recipe is your gateway to gourmet bliss. Inspired by my dining adventures, this healthy cheesecake recipe brings a macro-friendly twist to your dessert repertoire. By combining low-fat cream cheese, cottage cheese, and nonfat yogurt, I’ve created a cheesecake that’s not only lighter but irresistibly smooth and creamy.
The star of the show, however, is my homemade lemon curd. It’s shockingly simple to prepare, yet its flavor is complex and deeply satisfying. This lemon cheesecake marvel is baked to achieve that signature burnt basque top—a rustic, irresistible feature that makes every slice a masterpiece.
Pair this delightful cheesecake with a dollop of whipped cream, and you’ve got a match made in culinary heaven. Perfect for summer gatherings or as a luxurious treat after a light meal, this burnt basque lemon curd cheesecake stands out not just for its flavor but for its simplicity and health-conscious ingredients. So, preheat your oven and get ready to impress with this sublime fusion of zesty lemon and velvety cheesecake!
Macros Per Serving
277 Cal | 29g Carbs | 15g Fat | 28g Protein
Recipe Card
Burnt Basque Lemon Curd Cheesecake
Ingredients
Cheesecake:
- 57 g Reduced Fat Cream Cheese (Philadelphia)
- 55 g Low Fat Cottage Cheese (Good Culture)
- 113 g Plain Nonfat Greek Yogurt (Siggi’s)
- 1 Large Brown Egg (Vital Farms)
- ½ Large Lemon (juiced)
- 1 tsp Lemon Zest
- 28 g Unflavored Protein Powder (Quest)
- 16 g Zero Calorie Sugar (H-E-B)
- 6 g Sugar-Free Plant-Based Lemon Instant Pudding Mix (Simply Delish)
- Olive Oil Spray
To Top:
- 18 g Reduced Fat Whipped Topping (Reddi Whip)
- 2 Servings Lemon Curd
Instructions
Cheesecake:
- Add all your ingredients to a high speed blender and blend until smooth (besides the oil). No need to over blend but just enough for everything to mix together.57 g (2 oz) Reduced Fat Cream Cheese, 55 g (0.25 cups) Low Fat Cottage Cheese, 113 g (0.5 cups) Plain Nonfat Greek Yogurt, 1 Large Brown Egg, 1/2 Large Lemon, 1 tsp Lemon Zest, 28 g (0.25 cups) Unflavored Protein Powder, 16 g (2 tsp) Zero Calorie Sugar, 6 g (1 tsp) Sugar-Free Plant-Based Lemon Instant Pudding Mix
- Grab your 4” cake pans and spray with olive oil. Wipe any excess off with a paper towel.Olive Oil Spray
- Pour in your batter to each pan evenly. Tap them out to remove any air bubbles. Add both to a large baking sheet for easy transfer.
- Bake at 450° for 12-15 minutes. This will get you that nice burnt basque look but keep an eye on them as everyone’s oven varies. I made mine in my air fryer so it cooks faster.
- Let your cheesecake cool before remove from the molds.
To Top:
- Layer each mini cheesecake with your whipped cream (9g per cake).18 g (0.25 cups) Reduced Fat Whipped Topping
- Then spread on 1 serving of your cooled lemon curd to each cake. Add some lemon zest for pizzazz.2 Servings Lemon Curd
- Cut into quarters or enjoy as is!
Video Tutorial
Nutrition Information
The Nutrition Facts above are specific to the ingredients I chose to use for this recipe.
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