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The Ultimate Easy Basque Burnt Cheesecake Recipe

A close-up shot of a creamy slice of Basque burnt cheesecake on a white plate, with the rest of the cake blurred in the background.
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Make this crustless Basque Burnt Cheesecake with a perfectly caramelized top and a creamy, velvety center. This simple recipe requires minimal ingredients and no water bath, delivering decadent Spanish dessert flavor.

Ingredients

Scale
  • 1.5 lbs cream cheese, room temperature
  • 8 oz mascarpone cheese, room temperature
  • 1 1/4 cups granulated sugar
  • 4 large eggs, room temperature
  • 2 large egg yolks, room temperature
  • 1 3/4 cups heavy cream
  • 1 tablespoon all-purpose flour
  • Pinch of fine sea salt

Instructions

  1. Line an 8-inch springform pan with two large sheets of parchment paper, allowing the paper to overhang significantly on all sides. This creates the rustic, crinkled edges.
  2. Preheat your oven to 400°F (200°C). Do not use a water bath.
  3. In a large bowl, use an electric mixer or a sturdy spatula to beat the room-temperature cream cheese and mascarpone until completely smooth. Scrape down the sides often.
  4. Add the granulated sugar to the cream cheese mixture and beat until just combined and smooth. Do not overmix at this stage.
  5. Beat in the eggs one at a time, mixing only until each egg is incorporated before adding the next. Mix in the egg yolks.
  6. Slowly stream in the heavy cream while mixing on low speed until the batter is uniform.
  7. In a small bowl, whisk together the flour and salt. Gently whisk this dry mixture into the batter until no streaks remain. The batter will be thin.
  8. Pour the batter into the prepared pan.
  9. Bake at 400°F (200°C) 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 soft gelatin.
  10. Remove the cheesecake from the oven. It will deflate significantly as it cools. Let it cool completely on a wire rack at room temperature for at least 3 hours.
  11. Chill the cheesecake in the refrigerator for at least 6 hours, or preferably overnight, before serving. Serve at room temperature for the best creamy texture.

Notes

  • Use room temperature ingredients for the smoothest, creamiest batter.
  • For the best caramelized top, increase the oven temperature to 425°F (220°C) for the last 5 minutes of baking if the top is not dark enough.
  • This cheesecake is best served slightly warmer than refrigerator temperature to achieve the signature velvety center.

Nutrition

Find it online: https://mayaplate.com/basque-burnt-cheesecake-ultimate-easy-recipe/