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The Ultimate Easy Burnt Basque Cheesecake (Perfectly Creamy & Caramelized)

A perfect slice of creamy basque cheesecake featuring a deeply caramelized, almost burnt top crust.
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This is the recipe for the famous Burnt Basque Cheesecake, a crustless dessert known for its deeply caramelized top and irresistibly creamy, custardy interior. It requires minimal ingredients and no water bath, making it surprisingly simple to achieve a gourmet result.

Ingredients

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

Instructions

  1. Preheat your oven to 400°F (200°C). Take out a 9-inch springform pan. Line the pan with two large sheets of parchment paper, pressing them firmly into the bottom and sides so the paper extends several inches above the rim. This will help contain the batter and create the rustic edges.
  2. In a large bowl, use an electric mixer to beat the softened cream cheese until it is completely smooth and there are no lumps. Scrape down the sides of the bowl often.
  3. Gradually add the sugar to the cream cheese mixture and beat until fully combined and creamy.
  4. Add the eggs one at a time, mixing well after each addition until just incorporated. Do not overmix once the eggs are added.
  5. Slowly mix in the heavy cream, vanilla extract, and salt until the batter is uniform.
  6. Sift the flour over the batter and mix on low speed until just combined. The batter will be thin; this is correct for a velvety cheesecake center.
  7. Pour the batter into the prepared springform pan.
  8. Bake on the middle rack for 50 to 60 minutes. You want the top to be deeply browned, almost black in spots, and the edges to look set, but the center should still have a significant wobble. This high heat creates the signature caramelized top.
  9. Carefully 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 cool, cover the pan loosely with plastic wrap and chill in the refrigerator for at least 6 hours, or preferably overnight, for the best creamy texture.
  11. When ready to serve, gently remove the sides of the springform pan and peel away the parchment paper. Serve this rustic dessert at room temperature for the creamiest experience.

Notes

  • For a smaller, easy-to-serve dessert, you can adapt this recipe for a standard loaf pan (8.5 x 4.5 inches). Use 2/3 of the ingredients listed above and line the loaf pan well with parchment paper. Bake time may be slightly reduced, check around 40 minutes.
  • Serving this cheesecake at room temperature gives you that signature soufflé-like, velvety cheesecake center.
  • Do not worry about cracks on the top; the burnt, cracked appearance is characteristic of this San Sebastian Cheesecake.

Nutrition

Find it online: https://flavorzine.com/basque-cheesecake-recipe-creamy-caramelized/