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Ultra Creamy and Easy Basque Burnt Cheesecake

A perfectly baked slice of Basque burnt cheesecake with a dark, caramelized top.
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Make a rich, crustless Basque Burnt Cheesecake with a velvety center and a deeply caramelized exterior. This recipe is simple and requires no water bath.

Ingredients

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  • 900 g cream cheese, softened
  • 250 g granulated sugar
  • 6 large eggs
  • 480 ml heavy cream (35% fat)
  • 1 teaspoon vanilla extract
  • 1/4 teaspoon salt
  • 30 g all-purpose flour

Instructions

  1. Preheat your oven to 200°C (400°F). Line a 9-inch springform pan with two layers of parchment paper, allowing the paper to overhang the sides significantly.
  2. In a large bowl, beat the softened cream cheese until smooth.
  3. Add the sugar and beat until just combined. Do not overmix.
  4. Add the eggs one at a time, mixing briefly after each addition until incorporated.
  5. Pour in the heavy cream, vanilla extract, and salt. Mix on low speed until the batter is uniform.
  6. Sift the flour over the batter and mix gently until no streaks of flour remain. The batter will be thin.
  7. Pour the batter into the prepared pan.
  8. Bake for 50 to 60 minutes. The top should be very dark brown, almost black, and the center should still jiggle significantly when gently shaken.
  9. Remove the cake from the oven and let it cool completely on a wire rack at room temperature for at least 3 hours. The center will set as it cools.
  10. Once cool, chill the cheesecake in the refrigerator for at least 6 hours, or preferably overnight, before serving.
  11. To serve, carefully remove the overhanging parchment paper.

Notes

  • For a smaller cake, you can use an 8-inch pan, but increase the baking time by 5 to 10 minutes.
  • If you want a loaf pan version, use a standard loaf pan lined well with parchment paper. Adjust baking time based on depth.
  • The high heat creates the signature burnt exterior while the inside remains creamy. Do not worry if the center looks very soft when you remove it.

Nutrition

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