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The Ultimate Easy Basque Cheesecake Recipe: Creamy Center and Burnt Top

A slice of creamy basque cheesecake with a deeply caramelized, almost burnt top, next to the rest of the cake.
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Learn how to make the famous Burnt Basque Cheesecake, a rustic, crustless dessert known for its beautifully caramelized exterior and irresistibly creamy, custardy interior. This recipe requires no water bath and is surprisingly simple.

Ingredients

Scale
  • 900g full-fat cream cheese, softened
  • 1 1/4 cups granulated sugar
  • 5 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). Line a 9-inch springform 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 creates the rustic look.
  2. In a large bowl, beat the softened cream cheese with an electric mixer on medium speed until completely smooth, about 2 minutes. Scrape down the sides.
  3. Gradually add the sugar and beat until just combined and creamy. Do not overmix.
  4. Add the eggs one at a time, mixing on low speed after each addition until just incorporated.
  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 creamy texture.
  7. Pour the batter into the prepared pan.
  8. Bake for 50 to 60 minutes. The edges should be set, and the center should still have a significant wobble (like soft gelatin). The top will be deeply caramelized or ‘burnt.’
  9. Remove the cheesecake from the oven. It will deflate significantly as it cools, which is normal for this rustic cheesecake.
  10. Let the cheesecake cool completely on a wire rack at room temperature for at least 2 hours.
  11. Once cool, cover the pan loosely and chill in the refrigerator for a minimum of 6 hours, or preferably overnight, for the best texture.
  12. To serve, carefully remove the parchment paper sides and slice. Serve at room temperature for the creamiest result.

Notes

  • For the best ‘burnt’ color, do not be afraid of high heat. The high temperature creates the signature caramelized top.
  • Serving temperature matters: Room temperature yields a soft, almost soufflé-like texture, while chilled results in a denser, richer slice.
  • If you want a loaf pan cheesecake variation, use an 8.5 x 4.5 inch loaf pan, reduce the recipe by about one-third, and adjust baking time down by 10-15 minutes.

Nutrition

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