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The Ultimate Easy & Creamy Burnt Basque Cheesecake Recipe

A close-up slice of creamy Basque cheesecake showing its signature dark, caramelized top.
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Make the best Basque Cheesecake with this straightforward recipe. You achieve a perfectly caramelized, burnt top and a rich, velvety, creamy center without using a water bath or crust. This is an impressive yet easy homemade dessert.

Ingredients

Scale
  • 4 (8 ounce) packages full-fat cream cheese, softened to room temperature
  • 1 1/2 cups granulated sugar
  • 1 1/2 cups heavy cream
  • 6 large eggs, room temperature
  • 1 teaspoon pure vanilla extract
  • 1/4 teaspoon salt
  • 1/4 cup all-purpose flour (optional, for a slightly firmer texture)

Instructions

  1. Preheat your oven to 400°F (200°C). Take out a 9-inch springform pan. Line the bottom and sides of the pan with two overlapping sheets of parchment paper, allowing the paper to extend several inches above the rim of the pan. This rustic look is part of the charm.
  2. In a large bowl, use an electric mixer to beat the softened cream cheese until it is completely smooth and there are no lumps remaining. 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. Beat in the heavy cream and vanilla extract until just combined. Do not overmix at this stage.
  5. Add the eggs one at a time, mixing on low speed after each addition only until the yolk disappears into the batter. Overmixing the eggs incorporates too much air, which can cause cracking.
  6. If using, whisk the flour and salt together in a small bowl, then gently whisk this mixture into the batter until just incorporated.
  7. Pour the batter into the prepared springform pan. The batter will fill the pan about three-quarters full.
  8. Place the pan on a baking sheet (to catch any potential drips) and 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, similar to soft gelatin.
  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 continue to set as it cools.
  10. Once cool, cover the pan loosely with plastic wrap and refrigerate for at least 6 hours, or preferably overnight, for the best velvety texture.
  11. To serve, carefully remove the sides of the springform pan and peel away the parchment paper. Serve this crustless cheesecake at room temperature for the creamiest result.

Notes

  • For the best creamy texture, ensure your cream cheese and eggs are at true room temperature before you begin mixing.
  • If you prefer a smaller, more intimate dessert, you can adapt this recipe for a loaf pan, reducing the baking time slightly.
  • This San Sebastian cheesecake is best served slightly warm or at room temperature, not ice cold from the refrigerator.

Nutrition

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