Print

The Best Creamy, No-Fail Burnt Basque Cheesecake

A rich, creamy slice of basque cheesecake showing its signature dark, caramelized top, served on a white plate.
Print Recipe
Save Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

No reviews

Make this easy, crustless Basque Cheesecake for a dessert with a signature caramelized top and a rich, velvety center. This recipe requires no water bath and is perfect for impressing guests.

Ingredients

Scale
  • 900 g 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 overhang significantly. This rustic look is part of the appeal.
  2. In a large bowl, beat the softened cream cheese with an electric mixer until completely smooth. Scrape down the sides often to prevent lumps.
  3. Gradually add the sugar and beat until the mixture is light and creamy.
  4. Add the eggs one at a time, mixing well after each addition until just combined. Do not overmix once the eggs are in.
  5. Slowly mix in the heavy cream, vanilla extract, flour, and salt until the batter is uniform. The batter will be thin.
  6. Pour the batter into the prepared pan.
  7. Bake for 50 to 60 minutes. The top should be deeply caramelized, almost black in spots, and the edges should be set. The center should still have a significant wobble, like soft gelatin.
  8. Remove the cheesecake from the oven. It will deflate as it cools. Let it cool completely on a wire rack at room temperature for about 2 hours.
  9. Once cool, cover the pan loosely and chill in the refrigerator for at least 6 hours, or preferably overnight, for the best creamy texture.
  10. Before serving, carefully remove the parchment paper sides. Serve at room temperature for the most decadent, custardy center.

Notes

  • For the best caramelized top, place the cheesecake on the highest rack in the oven for the last 10 minutes of baking.
  • If you prefer a denser texture, chill the cheesecake for 12 hours. For a more soufflé-like, velvety center, serve after chilling for only 6 hours.
  • This crustless cheesecake recipe works well in a loaf pan; reduce the baking time slightly, checking for a wobble around 40 minutes.

Nutrition

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