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Basque Burnt Cheesecake

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Basque Burnt Cheesecake is a rich, creamy, crustless cheesecake with a deeply caramelized top and a custardy center, originating from Spain’s Basque Country.

Ingredients

Scale
  • 2 pounds (900g) cream cheese, at room temperature
  • 1 1/2 cups granulated sugar
  • 6 large eggs
  • 2 cups heavy cream
  • 1 teaspoon vanilla extract
  • 1/4 cup all-purpose flour
  • 1/4 teaspoon salt

Instructions

  1. Preheat oven to 400°F (205°C). Line a 9-inch springform pan with parchment paper, making sure the paper comes up the sides at least 2 inches above the rim.
  2. In a large bowl, beat cream cheese and sugar until smooth and fluffy.
  3. Add eggs one at a time, mixing well after each addition.
  4. Mix in heavy cream, vanilla extract, and salt until fully incorporated.
  5. Sift in flour and mix until smooth and no lumps remain.
  6. Pour batter into prepared pan and tap gently to remove air bubbles.
  7. Bake for 50–60 minutes, or until the top is deeply golden brown and the center is slightly jiggly.
  8. Cool completely in the pan. Chill for several hours or overnight for best texture before slicing and serving.

Notes

  • Don’t worry if the cheesecake cracks or domes—it will settle as it cools.
  • For extra depth, use a bit of lemon zest or swap vanilla for almond extract.
  • Can be served warm, at room temperature, or chilled depending on preference.

Nutrition

Find it online: https://tastyera.com/basque-burnt-cheesecake/