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The Ultimate Easy & Creamy Burnt Basque Cheesecake Recipe (No Crust, No Water Bath)

A creamy, rich Basque cheesecake with a deeply caramelized, almost burnt top, shown with one slice cut out.
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Welcome! You are about to make the best Basque Cheesecake, also known as San Sebastian Cheesecake. This recipe delivers the signature caramelized top and an irresistibly creamy, velvety smooth center with minimal effort. You need no crust and no water bath for this simple baked cheesecake.

Ingredients

Scale
  • 900g cream cheese, softened to room temperature
  • 1 1/4 cups granulated sugar
  • 6 large eggs, room temperature
  • 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 large sheets of parchment paper, pressing them into the pan so they stick up high over the sides. This creates the rustic look.
  2. In a large bowl, beat the softened cream cheese with an electric mixer on medium speed until completely smooth, about 2 minutes. Scrape down the sides.
  3. Gradually add the sugar and beat until fully combined and creamy.
  4. Add the eggs one at a time, beating well after each addition until just incorporated. 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 gently mix on low speed until just combined. The batter will be thin.
  7. Pour the batter into the prepared pan.
  8. Bake for 50 to 60 minutes. The top should be deeply caramelized, almost black in spots, and the edges should be set. The center should still have a significant wobble, like a soft custard.
  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 deflate 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. To serve, carefully remove the sides of the springform pan and peel away the parchment paper. Serve this elegant dinner party dessert at room temperature for the creamiest result.

Notes

  • Use full-fat cream cheese for the best rich flavor and texture.
  • Ensure all dairy ingredients are at room temperature to prevent lumps in your batter.
  • For a denser texture, chill the cheesecake overnight. For a more soufflé-like, velvety smooth cheesecake filling, serve after cooling for 2-3 hours at room temperature.
  • This crustless cheesecake recipe is perfect for making ahead of time.

Nutrition

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