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Easy Burnt Basque Cheesecake

A thick slice of creamy Basque cheesecake featuring a signature dark, caramelized top, served on a white plate.
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A simple recipe for a crustless Basque cheesecake featuring a creamy, custardy interior and a deeply caramelized top.

Ingredients

Scale
  • 900g cream cheese, softened
  • 1 1/4 cups granulated sugar
  • 6 large eggs
  • 2 cups heavy cream
  • 1 teaspoon vanilla extract
  • 1/4 teaspoon salt
  • 1/4 cup all-purpose flour

Instructions

  1. Preheat your oven to 400 degrees Fahrenheit (200 degrees Celsius).
  2. Line a 9-inch springform pan with two layers of parchment paper, allowing the paper to overhang the sides significantly. Do not trim the paper.
  3. In a large bowl, beat the softened cream cheese until smooth.
  4. Add the sugar and mix until just combined. Do not overmix.
  5. Beat in the eggs one at a time, mixing briefly after each addition.
  6. Stir in the heavy cream, vanilla extract, and salt until the batter is uniform.
  7. Sift the flour over the batter and gently fold it in until no streaks of flour remain.
  8. Pour the batter into the prepared pan.
  9. Bake for 50 to 60 minutes. The top should be very dark brown, almost black, and the center should still wobble significantly.
  10. Remove the cheesecake from the oven and let it cool completely on a wire rack at room temperature. The center will sink as it cools.
  11. Chill the cheesecake in the refrigerator for at least 6 hours, preferably overnight, before serving.

Notes

  • For a loaf pan variation, 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.
  • The high heat creates the signature burnt exterior; do not worry if the top looks very dark.
  • Allow the cheesecake to come to room temperature for about 30 minutes before slicing for the best texture.

Nutrition

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