Description
This Basque Burnt Cheesecake is the creamiest, dreamiest dessert you’ll ever make — caramelized on top, luscious in the center, and effortlessly elegant. With no crust and no water bath needed, it’s the ultimate foolproof cheesecake that’s rich, silky, and perfectly burnt.
Ingredients
2 lbs (900g) cream cheese, room temperature
1 1/2 cups granulated sugar
6 large eggs
2 cups heavy cream
1 tsp vanilla extract
1/4 cup all-purpose flour
1/2 tsp salt
Instructions
1. Preheat oven to 400°F (205°C). Line a 10-inch springform pan with parchment paper, allowing the paper to overhang for an authentic rustic look.
2. In a large mixing bowl, beat the cream cheese and sugar together until smooth and creamy.
3. Add eggs one at a time, mixing well after each addition.
4. Pour in heavy cream, vanilla, flour, and salt; beat on medium speed until fully combined and silky.
5. Pour the batter into the prepared pan.
6. Bake for 50–60 minutes, until the top is deeply golden brown and slightly jiggly in the center.
7. Cool completely at room temperature, then refrigerate for at least 4 hours (or overnight) before slicing.
8. Serve chilled or at room temperature for the best creamy texture.
Notes
Use high-fat cream cheese for the creamiest result.
Don’t be afraid of the burnt top — it adds flavor and contrast.
Letting it chill overnight deepens the flavor and improves texture.
For a twist, add a touch of espresso powder or citrus zest to the batter.
- Prep Time: 15 mins
- Cook Time: 55 mins
- Category: Dessert
- Method: Baked
- Cuisine: Spanish (Basque)
Nutrition
- Serving Size: 1 slice
- Calories: 460
- Sugar: 28g
- Sodium: 310mg
- Fat: 36g
- Saturated Fat: 22g
- Unsaturated Fat: 13g
- Trans Fat: 0g
- Carbohydrates: 28g
- Fiber: 0g
- Protein: 9g
- Cholesterol: 200mg
Keywords: basque burnt cheesecake, crustless cheesecake, creamy cheesecake, easy cheesecake recipe, spanish dessert