Basque Burnt Cheesecake

Rich, creamy, and beautifully caramelized, this Basque Burnt Cheesecake has a deeply browned top with a soft, custard-like center. No crust needed, and the rustic finish is part of what makes it so special.

Prep Time: 15 minutes
Bake Time: 50–60 minutes
Oven: 200°C / 400°F
Pan: 8–9-inch springform pan
Servings: 8–10

Ingredients

• 900 g cream cheese, softened
• 300 g granulated sugar
• 5 large eggs, room temperature
• 360 ml heavy cream
• 1 tsp vanilla extract
• Pinch of salt
• 3 tbsp all-purpose flour

Instructions

1. Preheat the oven to 200°C / 400°F. Line an 8–9-inch springform pan with two overlapping sheets of parchment paper, leaving the paper extending above the rim.
2. Beat the cream cheese and sugar until completely smooth and creamy.
3. Add the eggs one at a time, mixing well after each addition.
4. Add the heavy cream, vanilla, and salt. Sift in the flour and mix gently until smooth.
5. Pour the batter into the prepared pan. Bake for 50–60 minutes, until the top is deeply browned and caramelized while the center is still noticeably jiggly.
6. Let the cheesecake cool completely in the pan for 2–3 hours.
7. Carefully unmold, peel away the parchment paper, slice, and serve at room temperature.

Tip:

ADon’t worry if the center looks slightly underbaked when it comes out of the oven. It will continue to set as it cools while staying beautifully creamy inside.

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