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The Best Burnt Basque Cheesecake Recipe: Creamy and Easy

A creamy, burnt-top Basque cheesecake, with one slice cut and resting next to the main cake on a white plate.
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Make the best Basque Cheesecake with this simple recipe. You get a perfectly caramelized, burnt top and an irresistibly creamy, crustless center. This is a decadent dessert that requires minimal prep.

Ingredients

Scale
  • 1.5 lbs (680g) full-fat cream cheese, softened to room temperature
  • 1.5 cups (300g) granulated sugar
  • 6 large eggs, room temperature
  • 2 cups (480ml) heavy cream
  • 1 teaspoon vanilla extract
  • 1/4 teaspoon salt
  • 2 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 into the pan so they crinkle up the sides. This creates the rustic look.
  2. In a large bowl, use an electric mixer to beat the softened cream cheese until it is completely smooth, with no lumps remaining.
  3. Gradually add the sugar to the cream cheese mixture and beat until fully combined and creamy. Scrape down the sides of the bowl as needed.
  4. Add the eggs one at a time, mixing well after each addition until just combined. Do not overmix once the eggs are added.
  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 incorporated. The batter will be thin.
  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 be set, but the center should still have a significant wobble. This is key for a creamy 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 creamy texture.
  11. When ready to serve, carefully remove the sides of the springform pan and peel away the parchment paper. Serve this crustless cheesecake at room temperature for the softest texture.

Notes

  • For a smaller, easy-to-serve option, you can bake this recipe in a standard loaf pan lined with parchment paper. Adjust the baking time down by about 10-15 minutes.
  • Serving the Basque Cheesecake at room temperature enhances the creamy, almost custard-like interior texture.
  • Do not use low-fat cream cheese; the high fat content is necessary for the rich, decadent result.

Nutrition

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