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Easy Crustless Burnt Basque Cheesecake

A close-up of a creamy slice of Basque cheesecake showing its signature dark, caramelized top.
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A simple recipe for a classic Basque Cheesecake featuring a deeply caramelized top and a rich, creamy, custardy interior. This recipe requires no water bath and results in a naturally crustless dessert.

Ingredients

Scale
  • 900g cream cheese, softened
  • 1 1/2 cups granulated sugar
  • 6 large eggs
  • 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). Line a 9-inch springform pan with two layers of parchment paper, allowing the paper to overhang the sides significantly. Do not trim the paper.
  2. In a large bowl, beat the softened cream cheese with an electric mixer until completely smooth. Scrape down the sides.
  3. Gradually add the sugar and beat until just combined and creamy.
  4. Add the eggs one at a time, mixing well after each addition until incorporated. Do not overmix.
  5. Slowly mix in the heavy cream, vanilla extract, and salt until the batter is uniform.
  6. Sift the flour over the batter and gently mix on low speed until just incorporated. The batter will be thin.
  7. Pour the batter into the prepared pan.
  8. Bake for 50 to 60 minutes. The top should be very dark brown, almost black, and the edges should be set, but the center should still wobble significantly when gently shaken.
  9. Remove the cheesecake from the oven. It will deflate as it cools.
  10. Let the cheesecake cool completely at room temperature for at least 3 hours.
  11. Chill in the refrigerator for a minimum of 6 hours, or preferably overnight, before serving.

Notes

  • Use room temperature ingredients for the smoothest batter.
  • The high heat and long bake time create the signature ‘burnt’ exterior. Do not worry if it looks too dark; this is correct.
  • The parchment paper should look wrinkled and rustic; this is part of the dessert’s appearance.
  • For a loaf pan variation, use a 9×5 inch loaf pan and reduce the baking time by about 10-15 minutes.

Nutrition

Find it online: https://savorsensations.com/easy-creamy-crustless-basque-cheesecake/