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The Easiest Homemade Basque Burnt Cheesecake: Creamy, Caramelized Perfection

A perfect slice of Basque burnt cheesecake showing its deeply caramelized top and creamy interior.
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You can make this stunning, crustless Basque Burnt Cheesecake at home. This recipe delivers the signature creamy interior and deeply caramelized exterior without needing a water bath. It is simple and impressive.

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 teaspoon vanilla extract
  • 1 tablespoon all-purpose flour
  • Pinch of fine sea salt

Instructions

  1. Prepare your pan: Line an 8-inch springform pan with two large sheets of parchment paper, overlapping them to create high sides that extend 2 to 3 inches above the rim of the pan. Crumple the paper slightly before placing it in the pan to help it conform to the shape.
  2. Preheat your oven to 400°F (200°C). This high heat is key for the burnt top.
  3. Beat the cream cheese: In a large bowl using an electric mixer, beat the softened cream cheese until it is completely smooth and there are no lumps. Scrape down the sides of the bowl often.
  4. Add sugar: Add the granulated sugar to the cream cheese mixture and beat until just combined and smooth. Do not overmix at this stage.
  5. Incorporate eggs: Add the eggs one at a time, beating well after each addition until just incorporated. Beat in the egg yolks next.
  6. Mix wet ingredients: Pour in the heavy cream and vanilla extract. Mix on low speed until the batter is uniform.
  7. Add dry ingredients: Gently whisk together the flour and salt in a small bowl. Sprinkle this mixture over the batter and mix briefly on low speed until just combined. You want a smooth, pourable batter.
  8. Pour and bake: Pour the batter into your prepared pan. Place the pan on a baking sheet to catch any potential drips.
  9. Bake for 45 to 55 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, like soft gelatin.
  10. 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 continue to set as it cools.
  11. Chill: Once cool, cover the cheesecake loosely and refrigerate for at least 6 hours, or preferably overnight, before serving.
  12. Serve: Remove the parchment paper sides just before serving. Serve at room temperature for the creamiest texture.

Notes

  • For a loaf pan variation (as seen trending): Use a standard 9×5 inch loaf pan lined with parchment paper. Adjust baking time slightly, checking at 40 minutes.
  • Room temperature ingredients are essential for a smooth, lump-free batter. Take your cream cheese and eggs out at least 1 hour before starting.
  • Do not use a water bath; this recipe relies on high heat for the signature crustless texture.
  • If your oven runs hot, start checking the color around the 40-minute mark to prevent burning too quickly before the inside sets.

Nutrition

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