Print

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

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

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

No reviews

Make the famous Basque Burnt Cheesecake with this simple, crustless recipe. You achieve a deeply caramelized, almost burnt exterior and a rich, velvety, mousse-like interior without needing a water bath.

Ingredients

Scale
  • 1.5 lbs (680g) full-fat cream cheese, softened to room temperature
  • 1 1/4 cups (250g) granulated sugar
  • 4 large eggs, room temperature
  • 2 large egg yolks, room temperature
  • 1 3/4 cups (420ml) heavy cream
  • 1 tablespoon all-purpose flour
  • 1 teaspoon vanilla extract
  • Pinch of fine sea salt

Instructions

  1. Prepare your pan: Line a 9-inch springform pan with two large sheets of parchment paper, pressing them into the bottom and sides so they stick up several inches above the rim. This rustic look is part of the charm.
  2. Preheat your oven to 400°F (200°C). You do not need a water bath for this recipe.
  3. Beat the cream cheese: In a large bowl, use an electric mixer to beat the softened cream cheese until it is completely smooth and there are no lumps.
  4. Add sugar: Mix in the granulated sugar until just combined. Scrape down the sides of the bowl.
  5. Incorporate eggs: Add the eggs one at a time, mixing briefly after each addition until just incorporated. Add the egg yolks and mix until smooth. Do not overmix the batter once the eggs are added.
  6. Add liquids and dry ingredients: Gently whisk in the heavy cream, vanilla extract, salt, and flour until the batter is uniform. The batter will be thin.
  7. Pour and bake: Pour the thin batter into the prepared pan. Place the pan on a baking sheet to catch any potential drips.
  8. Bake at 400°F (200°C) for 45 to 55 minutes. The edges should look set, and the top should be deeply browned, almost black in spots. The center should still have a significant wobble, like soft gelatin.
  9. Cool: Remove the cheesecake from the oven. Let it cool completely on a wire rack at room temperature for at least 2 hours. The center will deflate as it cools.
  10. Chill: Once cool, cover the pan loosely and refrigerate for at least 6 hours, or preferably overnight, for the best texture.
  11. Serve: Release the springform sides and carefully peel away the parchment paper before slicing. Serve at room temperature for the creamiest texture.

Notes

  • Room temperature ingredients are crucial for a smooth, lump-free batter. Take them out at least one hour before starting.
  • For a rustic look, intentionally crinkle the parchment paper before lining the pan.
  • If you want to bake this in a loaf pan, use an 8.5 x 4.5-inch loaf pan lined with parchment paper and reduce the baking time slightly.

Nutrition

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