Print

Ultimate Easy Burnt Basque Cheesecake Recipe

A thick slice of Basque cheesecake showing its creamy interior and signature dark, caramelized top.
Print Recipe
Save Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

No reviews

Make this **creamy cheesecake dessert** with a signature caramelized top. This **crustless cheesecake tutorial** requires no water bath and delivers a rustic, elegant Spanish dessert.

Ingredients

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

Instructions

  1. Preheat your oven to 400°F (200°C). Line a 9-inch springform pan with two large sheets of parchment paper, pressing them firmly into the corners and allowing the excess paper to stick up over the sides.
  2. In a large bowl, beat the softened cream cheese with an electric mixer until completely smooth. Scrape down the sides of the bowl.
  3. Gradually add the sugar and beat until the mixture is light and creamy, about 2 minutes.
  4. Add the eggs one at a time, mixing well after each addition until just combined. Do not overmix.
  5. Slowly mix in the heavy cream, vanilla extract, and salt until smooth.
  6. Sift the flour over the batter and gently fold it in using a spatula until no streaks of flour remain.
  7. Pour the batter into the prepared pan. The batter will be thin.
  8. Bake for 50 to 60 minutes. The top should be deeply browned, almost black in spots (the ‘burnt’ exterior), and the center should still jiggle significantly when the pan is gently shaken.
  9. Remove the cheesecake from the oven. It will deflate as it cools. Let it cool completely on a wire rack at room temperature for about 2 hours.
  10. Once cool, cover the pan loosely and chill in the refrigerator for at least 6 hours, or preferably overnight, for the best **silky smooth cheesecake center**.
  11. Before serving, carefully remove the parchment paper sides. Serve at room temperature for the creamiest texture.

Notes

  • For a perfectly burnt exterior, do not be afraid of high heat; the high temperature creates the signature caramelization.
  • Use room temperature ingredients for the smoothest batter and best texture.
  • This **Basque cheesecake** is best served slightly warm or at room temperature, not ice cold, to achieve the custard-like center.
  • If you prefer a smaller batch, use this recipe for a **loaf pan cheesecake baking** variation, reducing the bake time slightly.

Nutrition

Find it online: https://alchemychef.com/basque-cheesecake-ultimate-easy-recipe/