Description
This Burnt Basque Cheesecake is irresistibly creamy in the center with a beautifully caramelized, rustic top. With no crust, no water bath, and simple ingredients, this indulgent cheesecake is intentionally burnt for its signature flavor—lightly sweet, silky, and unforgettable.
Ingredients
Scale
- 2 pounds (900g) cream cheese, softened
- 1 1/2 cups granulated sugar
- 6 large eggs
- 2 cups heavy cream
- 1 teaspoon vanilla extract
- 1/2 teaspoon salt
- 1/4 cup all-purpose flour
- Butter (for greasing pan)
- Optional: powdered sugar for serving
Instructions
- Preheat the oven to 400°F (205°C). Line a 10-inch springform pan with parchment paper, ensuring it comes up the sides with wrinkles for the rustic look.
- In a large bowl, beat the cream cheese and sugar until smooth and fluffy.
- Add the eggs one at a time, mixing well after each.
- Pour in the heavy cream, vanilla, and salt, mixing until well combined.
- Sift in the flour and gently fold until smooth.
- Pour the batter into the prepared pan.
- Bake for 55–65 minutes, or until the top is deeply browned and the center is still jiggly.
- Let cool completely; the cake will deflate slightly as it sets.
- Chill for at least 4 hours or overnight before slicing for clean cuts.
Notes
For a softer, creamier center, bake on the shorter end of the time range. For a firmer texture, extend the bake by about 5–10 minutes. Serve with fresh berries, whipped cream, or enjoy plain—the caramelized top provides plenty of flavor!
- Prep Time: 15 minutes
- Cook Time: 1 hour
- Category: Dessert
- Method: Baked
- Cuisine: Spanish
Nutrition
- Serving Size: 1 slice
- Calories: 480
- Sugar: 30g
- Sodium: 260mg
- Fat: 34g
- Saturated Fat: 20g
- Unsaturated Fat: 14g
- Trans Fat: 0g
- Carbohydrates: 34g
- Fiber: 0g
- Protein: 9g
- Cholesterol: 165mg
Keywords: basque cheesecake, burnt cheesecake, spanish cheesecake, creamy cheesecake, crustless cheesecake, easy cheesecake recipe