Print

The Ultimate Easy Basque Burnt Cheesecake: Creamy Center & Perfectly Charred Top

A slice of creamy Basque burnt cheesecake with a dark caramelized top served on a white plate.
Print Recipe
Save Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

No reviews

Make this crustless Basque Burnt Cheesecake with minimal ingredients. You achieve a rich, velvety interior and a signature caramelized exterior without needing a water bath. This recipe offers an impressive, rustic dessert with simple preparation.

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 of the pan. This creates the rustic, uneven sides.
  2. Preheat your oven to 400°F (200°C). Do not use a water bath.
  3. In a large bowl, use an electric mixer or a sturdy whisk to beat the softened cream cheese until it is completely smooth. Scrape down the sides frequently.
  4. Add the granulated sugar to the cream cheese mixture and beat until fully combined and smooth.
  5. Beat in the eggs one at a time, mixing just 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. Sift the flour and salt over the batter. Mix gently until just combined. Do not overmix; a few small lumps are acceptable.
  8. Pour the batter into the prepared pan.
  9. Bake for 45 to 55 minutes. The top should be deeply caramelized, almost black in spots, and the edges should be set. The center should still have a significant wobble, like soft gelatin.
  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 sink as it cools.
  11. Once fully cooled, cover the pan loosely and refrigerate for at least 6 hours, or preferably overnight, for the best creamy texture.
  12. To serve, carefully remove the outer ring and peel away the parchment paper. Serve at room temperature for the creamiest result.

Notes

  • Use room temperature ingredients for the smoothest batter texture.
  • For a loaf pan variation, use a standard loaf pan lined with parchment paper and reduce the baking time slightly.
  • The high heat creates the signature caramelized top; do not worry if it looks very dark.
  • Serve this decadent baked dessert plain or with fresh berries.

Nutrition

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