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Easy, Creamy Burnt Basque Cheesecake Recipe (Crustless)

A close-up slice of creamy Basque cheesecake showing the signature dark, caramelized top and creamy interior.
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This is the simple recipe for a truly decadent Burnt Basque Cheesecake. You get a perfectly caramelized, dark top and an irresistibly creamy, almost custardy interior, all without needing a crust or a water bath. This recipe is designed to make you feel confident baking an impressive dessert.

Ingredients

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  • 900g full-fat cream cheese, softened
  • 1 1/4 cups granulated sugar
  • 6 large eggs, room temperature
  • 2 cups heavy cream
  • 1 teaspoon vanilla extract
  • 1/4 cup all-purpose flour
  • Pinch of salt

Instructions

  1. Preheat your oven to 400°F (200°C). Line a 9-inch springform pan with two large sheets of parchment paper, pressing them firmly into the corners and allowing the edges to stick up high over the sides of the pan. This paper will protect the sides and help create the rustic look.
  2. In a large bowl, use an electric mixer to beat the softened cream cheese until it is completely smooth and no lumps remain. Scrape down the sides of the bowl often.
  3. Add the sugar to the cream cheese mixture and beat until just combined and creamy.
  4. Add the eggs one at a time, mixing well after each addition until fully incorporated. Do not overmix once the eggs are added.
  5. Slowly pour in the heavy cream and vanilla extract. Mix on low speed until the batter is uniform.
  6. Sift the flour and salt over the batter. Mix on low speed until the flour just disappears into the batter.
  7. Pour the batter into the prepared springform pan. The batter will fill the pan quite high.
  8. 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, like 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 deflate as it cools.
  10. Once cooled, cover the pan loosely with plastic wrap and chill in the refrigerator for at least 6 hours, or preferably overnight, before serving.
  11. When ready to serve, carefully remove the parchment paper sides and slice. Serve at room temperature for the best creamy texture.

Notes

  • For a Loaf Pan Basque Cheesecake, use an 8.5 x 4.5 inch loaf pan lined with parchment paper and reduce the baking time by about 10 to 15 minutes. Check for the center wobble earlier.
  • Serving this cheesecake at room temperature gives you that signature velvety interior texture.
  • Do not worry about the dark top; that caramelization is essential for the flavor profile of this rustic cheesecake.

Nutrition

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