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Easy Basque Burnt Cheesecake: Creamy Center, Caramelized Top

A close-up of a creamy slice of basque cheesecake showing its signature dark, caramelized top.
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Make the best Basque Burnt Cheesecake with this simple, crustless recipe. You get a rich, creamy interior and a signature caramelized top with minimal effort and ingredients. This recipe requires no water bath.

Ingredients

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  • 900g full-fat cream cheese, softened
  • 300g granulated sugar
  • 6 large eggs
  • 600ml heavy cream (35% fat)
  • 1 teaspoon vanilla extract
  • 1/4 teaspoon salt
  • 30g 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, allowing the paper to overhang on all sides. This creates the rustic, crinkled edges characteristic of this dessert.
  2. In a large bowl, use an electric mixer to beat the softened cream cheese until completely smooth. Scrape down the sides of the bowl.
  3. Add the sugar to the cream cheese and beat until fully combined and creamy.
  4. Add the eggs one at a time, beating well after each addition until just incorporated. Do not overmix once the eggs are added.
  5. Slowly mix in the heavy cream, vanilla extract, and salt 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.
  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 caramelized, almost black in spots, and the edges should be set. The center should still have a significant wobble, like soft custard.
  9. 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 continue to set as it cools.
  10. Once cool, cover the pan loosely and chill in the refrigerator for at least 6 hours, or preferably overnight.
  11. To serve, carefully remove the outer ring of the springform pan and peel away the parchment paper. Serve this decadent dessert at room temperature for the best custardy center.

Notes

  • For a loaf pan adaptation, use a standard 9×5 inch loaf pan lined with parchment paper and reduce the baking time by about 10-15 minutes.
  • Serving this cheesecake at room temperature maximizes the creamy, soufflé-like texture of the interior.
  • This recipe is naturally crustless, focusing purely on the rich cheese filling.

Nutrition

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