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The Best Crustless Burnt Basque Cheesecake

A whole Basque cheesecake with a deeply caramelized top, showing a creamy interior after one slice has been cut.
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Make this impressive, rustic Basque Cheesecake with a creamy, silky center and a perfectly caramelized, burnt top. This recipe requires minimal ingredients and no water bath, making it an easy yet decadent dessert for any occasion.

Ingredients

Scale
  • 900g full-fat cream cheese, softened to room temperature
  • 1 1/4 cups granulated sugar
  • 6 large eggs, room temperature
  • 2 cups heavy cream
  • 1 teaspoon vanilla extract
  • 1/4 cup all-purpose flour

Instructions

  1. Preheat your oven to 400°F (200°C). Take out a 9-inch springform pan. Line the pan with two large pieces of parchment paper, overlapping them and letting the edges stick up high over the sides of the pan. This helps contain the batter and creates the rustic edges.
  2. In a large bowl, use an electric mixer to beat the softened cream cheese until it is completely smooth and has no lumps. Scrape down the sides of the bowl often.
  3. Gradually add the sugar to the cream cheese mixture and beat until fully combined and creamy.
  4. Add the eggs one at a time, mixing well after each addition until just combined. Do not overmix once the eggs are in.
  5. Slowly mix in the heavy cream and vanilla extract until the batter is uniform.
  6. Sift the flour over the batter and gently fold it in using a spatula until no streaks of flour remain. The batter will be thin.
  7. Pour the thin batter into the prepared springform pan.
  8. Bake for 50 to 60 minutes. The top should be deeply caramelized, almost black in spots, and the edges should look set. The center should still have a significant wobble when you gently shake the pan.
  9. Remove the cheesecake from the oven. Let it cool completely on a wire rack at room temperature for about 2 hours. The center will sink as it cools.
  10. Once cooled, cover the pan loosely with plastic wrap and chill in the refrigerator for at least 6 hours, or preferably overnight, for the best silky smooth texture.
  11. Before serving, carefully remove the parchment paper sides. Serve the Basque Cheesecake at room temperature for the creamiest texture.

Notes

  • For a smaller, easy-to-serve bake, you can adapt this recipe for a standard loaf pan (approximately 8.5 x 4.5 inches). Use about two-thirds of the recipe ingredients and bake at the same temperature, checking for doneness around 40-45 minutes.
  • Serving the cheesecake at room temperature enhances the custardy, soft center texture that defines this dessert.
  • Do not use a water bath; the high heat is necessary to achieve the signature burnt exterior.

Nutrition

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