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Easy Burnt Basque Cheesecake Recipe: Creamy and Caramelized

A thick slice of Basque cheesecake showing its creamy interior and deeply caramelized top.
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Make the best Basque Cheesecake with this simple, crustless recipe. Achieve a perfectly creamy interior and a signature caramelized top without needing a water bath. This impressive dessert is surprisingly easy to make.

Ingredients

Scale
  • 900g full-fat cream cheese, softened
  • 1 1/4 cups granulated sugar
  • 6 large eggs, room temperature
  • 2 cups heavy cream
  • 1 teaspoon vanilla extract
  • 1/4 teaspoon salt
  • 1 tablespoon all-purpose flour (optional, for structure)

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, overlapping them and allowing the paper to extend several inches above the rim of the pan. This rustic look is part of the charm.
  2. In a large bowl, beat the softened cream cheese with an electric mixer until completely smooth. Scrape down the sides of the bowl often.
  3. Gradually add the sugar and mix until just combined and smooth. Do not overmix; you want to avoid incorporating too much air.
  4. Add the eggs one at a time, mixing well after each addition until just incorporated.
  5. Slowly mix in the heavy cream, vanilla extract, and salt until the batter is uniform. If you are using the flour, whisk it in now until no lumps remain. The batter will be thin.
  6. Pour the batter into the prepared springform pan.
  7. 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 wobble is the secret to a creamy texture.
  8. Remove the cheesecake from the oven. Let it cool completely on a wire rack at room temperature for about 2 hours. The center will deflate as it cools.
  9. 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.
  10. To serve, carefully remove the outer ring of the springform pan and peel away the parchment paper. Serve at room temperature for a truly decadent, custardy experience.

Notes

  • For a truly rustic look, do not try to smooth the top of the batter before baking; the cracks and uneven browning are characteristic of this San Sebastian Cheesecake.
  • Serving this cheesecake at room temperature, rather than chilled, maximizes the creamy, almost soufflé-like texture that dessert lovers seek.
  • If you prefer a slightly denser cake, chill for 12 hours. If you want a more custardy center, serve after 6 hours of chilling.

Nutrition

Find it online: https://daisyrecipe.com/basque-cheesecake-creamy-caramelized-recipe/