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Authentic No-Fail Burnt Basque Cheesecake (Classic Round Pan)

A close-up slice of Basque cheesecake showing its creamy interior and signature dark, caramelized top.
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Make the best Basque cheesecake with this simple recipe. You get a creamy, custardy interior and a perfectly caramelized, burnt top without needing a water bath or crust. This is an impressive yet easy dessert.

Ingredients

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

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 into the pan so the paper extends high above the sides. This helps contain the batter.
  2. In a large bowl, beat the softened cream cheese with an electric mixer until completely smooth. Scrape down the sides of the bowl frequently.
  3. Gradually add the sugar and beat until the mixture is light and fluffy, about 3 minutes.
  4. Add the eggs one at a time, mixing well after each addition until just combined. Do not overmix.
  5. Slowly mix in the heavy cream and vanilla extract until the batter is uniform.
  6. Sift the flour over the batter and gently mix on low speed until no streaks of flour remain. The batter will be thin.
  7. Pour the batter into the prepared pan.
  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 wobble slightly like soft gelatin.
  9. Remove the cheesecake from the oven. Let it cool completely on a wire rack at room temperature for at least 2 hours. The center will sink as it cools.
  10. Once cool, cover the pan loosely and refrigerate for at least 6 hours, or preferably overnight, before serving.
  11. When ready to serve, carefully remove the parchment paper sides. Serve this crustless cheesecake at room temperature for the best creamy texture.

Notes

  • For the signature burnt top, do not worry about the dark color; this is essential to the flavor profile of Basque cheesecake.
  • If your oven runs hot, check the cheesecake closer to the 50-minute mark.
  • This recipe is naturally gluten-free since it requires no flour base.

Nutrition

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