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Easy Basque Burnt Cheesecake: Creamy, Crustless, and Caramelized

A close-up slice of creamy Basque burnt cheesecake with a dark, caramelized top.
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I’m Alex, and I want to show you how to make the best Basque Burnt Cheesecake. This recipe delivers a rich, velvety, mousse-like interior and a perfectly charred, caramelized top, all with minimal ingredients and no water bath. It is simple to prepare and impressive to serve.

Ingredients

Scale
  • 1.5 lbs cream cheese, softened to room temperature
  • 1 cup granulated sugar
  • 6 large eggs, room temperature
  • 1 3/4 cups heavy cream
  • 1 tablespoon all-purpose flour
  • 1 teaspoon vanilla extract
  • Pinch of fine sea salt

Instructions

  1. Line an 8-inch springform pan with two large sheets of parchment paper, allowing the paper to hang over the sides to create a rustic edge. Do not trim the paper.
  2. Preheat your oven to 400°F (200°C). This high heat is key for the burnt top.
  3. In a large bowl, beat the softened cream cheese with an electric mixer until completely smooth. Scrape down the sides.
  4. Add the sugar and beat until just combined and creamy. Do not overmix.
  5. Beat in the eggs one at a time, mixing only until each egg is incorporated before adding the next.
  6. Gently whisk in the heavy cream, vanilla extract, flour, and salt until the batter is uniform. The batter will be thin.
  7. Pour the batter into the prepared pan.
  8. Bake for 45 to 55 minutes. The edges should be deeply browned, almost black, and the center should still wobble significantly, like soft gelatin.
  9. Remove the cheesecake from the oven. It will deflate as it cools.
  10. Let the cheesecake cool completely on a wire rack at room temperature for at least 3 hours.
  11. Chill the cheesecake in the refrigerator for a minimum of 6 hours, or preferably overnight, for the best creamy texture.
  12. Serve chilled or allow it to sit at room temperature for 30 minutes before slicing.

Notes

  • Use room temperature ingredients for the smoothest, creamiest cheesecake batter.
  • Do not use a water bath; the high heat creates the signature burnt exterior.
  • For a denser texture, chill longer. For a more mousse-like texture, serve closer to room temperature.
  • You can dust the cooled cheesecake with powdered sugar before serving, or serve with fresh berries.

Nutrition

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

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