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Easy Burnt Basque Cheesecake Recipe for a Creamy Dessert

A perfect slice of creamy Basque cheesecake showing its signature dark, caramelized top.
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Welcome to the best Basque Cheesecake recipe. This crustless cheesecake delivers a perfectly caramelized top and an irresistibly creamy, custardy center with minimal effort. It is a simple baking recipe that always impresses.

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
  • 1/4 cup 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, letting the paper overhang significantly on all sides to create a rustic look.
  2. In a large bowl, use an electric mixer to beat the softened cream cheese until it is completely smooth and has no lumps. This step is important for a creamy texture.
  3. Gradually add the sugar to the cream cheese mixture, beating until well combined and creamy. Scrape down the sides of the bowl as needed.
  4. Add the eggs one at a time, mixing just until each egg is incorporated before adding the next. Do not overmix the batter once the eggs are added.
  5. Gently mix in the heavy cream, vanilla extract, and salt until just combined.
  6. Sift the flour over the batter and mix on low speed until no streaks of flour remain. The batter will be thin; this is correct for a custardy center.
  7. Pour the batter into the prepared springform 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 have a significant wobble, like soft gelatin. This is the secret to a custardy center cheesecake.
  9. Remove the cheesecake from the oven. Let it cool completely on a wire rack at room temperature for about 2 hours. The center will sink 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 flavor and texture.
  11. When ready to serve, carefully remove the outer ring of the springform pan and peel away the parchment paper. Serve this rustic cheesecake at room temperature for the softest texture.

Notes

  • For a loaf pan basque cheesecake, use an 8.5 x 4.5 inch loaf pan lined with parchment paper and reduce the baking time by about 10-15 minutes.
  • Do not use a water bath; this recipe relies on high heat for the signature burnt top.
  • Serving this cheesecake at room temperature enhances its creamy, decadent dessert quality.

Nutrition

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

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