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Easy Basque Burnt Cheesecake: Creamy Center, Caramelized Top

A creamy slice of Basque burnt cheesecake showing its signature dark, caramelized top and light interior.
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Make this simple Basque Burnt Cheesecake, a crustless dessert famous for its velvety interior and perfectly charred exterior. This recipe uses few ingredients and requires no water bath, making it an accessible, impressive dessert for any dinner party.

Ingredients

Scale
  • 1.5 lbs cream cheese, softened to room temperature
  • 1 1/4 cups granulated sugar
  • 4 large eggs, room temperature
  • 2 large egg yolks, room temperature
  • 1 3/4 cups heavy cream
  • 1 tablespoon all-purpose flour
  • Pinch of fine sea salt

Instructions

  1. Line an 8-inch springform pan with two overlapping sheets of parchment paper, allowing the paper to extend high above the rim. This creates the rustic look.
  2. Preheat your oven to 400 degrees Fahrenheit (200 degrees Celsius).
  3. In a large bowl, use a hand mixer or stand mixer to beat the softened cream cheese until smooth. Scrape down the sides.
  4. Add the granulated sugar and mix until just combined and no sugar granules remain.
  5. Beat in the eggs one at a time, mixing only until each egg is incorporated before adding the next. Mix in the egg yolks.
  6. Slowly pour in the heavy cream while mixing on low speed until the batter is uniform.
  7. In a small bowl, whisk together the flour and salt. Gently fold this dry mixture into the batter by hand until just combined. Do not overmix.
  8. Pour the batter into the prepared pan. The batter will be thin.
  9. Bake at 400°F for 50 to 60 minutes. The top should be deeply caramelized, almost black in spots, and the center should still wobble significantly when gently shaken.
  10. Remove the cheesecake from the oven. Let it cool completely on a wire rack at room temperature for at least 3 hours. The center will set as it cools.
  11. Chill the cheesecake in the refrigerator for at least 4 hours, or preferably overnight, before serving. Serve at room temperature for the best creamy texture.

Notes

  • For a loaf pan variation, use a standard loaf pan lined with parchment paper and reduce the baking time slightly, checking for the wobble sooner.
  • Room temperature ingredients are key to achieving a smooth, lump-free batter.
  • This crustless cheesecake is best served slightly warm or at room temperature to highlight its velvety texture.

Nutrition

Find it online: https://littlekitchendiary.com/basque-burnt-cheesecake-recipe-easy/