Description
This Burnt Basque Cheesecake is a dream, with its deeply caramelized ‘burnt’ top and unbelievably creamy center. It’s a classic, crustless cheesecake that breaks all the rules in the most delicious way.
Ingredients
Scale
- 2 cups cream cheese (room temperature, 16 oz)
- 1 cup granulated sugar
- 3 large eggs (room temperature)
- 1 cup heavy cream
- 1/2 teaspoon salt
- 1 teaspoon vanilla extract
- 1/4 cup all-purpose flour
- Butter, for greasing pan
- Parchment paper
Instructions
- Preheat oven to 400°F (205°C). Lightly butter a 9-inch round cake pan and line it with parchment paper, allowing it to overhang on all sides.
- In a large bowl, beat cream cheese and sugar together until very smooth and fluffy, about 2–3 minutes.
- Add eggs one at a time, beating well after each addition and scraping down the bowl.
- Pour in heavy cream, salt, and vanilla. Mix until fully combined.
- Sift in flour and gently fold or mix until no lumps remain. Batter will be loose.
- Pour batter into prepared pan and tap gently on the counter to release air bubbles.
- Bake on center rack for 45–50 minutes until top is deep golden brown and center has a gentle jiggle.
- Let cheesecake cool completely in the pan, then chill at least 4 hours or overnight before slicing and serving.
Notes
For best texture, ensure ingredients are at room temperature and avoid overmixing after adding flour. Cracks or a rustic top are part of the Basque charm.
- Prep Time: 15 minutes
- Cook Time: 50 minutes
- Category: Dessert
- Method: Baked
- Cuisine: Spanish
Nutrition
- Serving Size: 1 slice
- Calories: 420
- Sugar: 28g
- Sodium: 310mg
- Fat: 32g
- Saturated Fat: 18g
- Unsaturated Fat: 12g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 0g
- Protein: 7g
- Cholesterol: 145mg
Keywords: burnt basque cheesecake, creamy cheesecake, crustless cheesecake, easy dessert, Spanish dessert