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Easy Burnt Basque Cheesecake with Creamy Center

A close-up slice of creamy Basque cheesecake featuring a deeply caramelized, almost burnt top layer.
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Make this impressive, rustic Basque Cheesecake. It features a signature caramelized top and an irresistibly creamy, custardy interior. This recipe requires no crust and no water bath, making it simple for any home baker.

Ingredients

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  • 900g full-fat cream cheese, softened
  • 1 1/4 cups granulated sugar
  • 5 large eggs, room temperature
  • 2 cups heavy cream
  • 1 teaspoon vanilla extract
  • 1/4 cup all-purpose flour
  • Pinch of salt

Instructions

  1. Preheat your oven to 400°F (200°C). Line a 9-inch springform pan with two large pieces of parchment paper, letting the paper overhang on all sides. Do not worry about neatness; the rustic look is part of the charm.
  2. In a large bowl, beat the softened cream cheese with an electric mixer until completely smooth. Scrape down the sides of the bowl often.
  3. Gradually add the sugar and beat until the mixture is light and fluffy, about 3 minutes.
  4. Add the eggs one at a time, beating well after each addition until just combined. Do not overmix once the eggs are added.
  5. Slowly mix in the heavy cream and vanilla extract until the batter is uniform.
  6. Sift the flour and salt over the batter. Gently fold the flour mixture into the batter using a spatula until just incorporated. You want a smooth, mousse-like batter.
  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 soft gelatin.
  9. Remove the cheesecake from the oven. Let it cool completely on a wire rack at room temperature for at least 2 hours. The center will continue to set as it cools.
  10. Once cooled, cover the pan loosely and chill in the refrigerator for at least 6 hours, or preferably overnight, for the best creamy texture.
  11. Before serving, carefully remove the parchment paper sides. Serve at room temperature for the richest flavor and softest center.

Notes

  • For the best custardy interior, serve this cheesecake at room temperature, not straight from the refrigerator.
  • If you prefer a smaller, more intimate dessert, use a loaf pan instead of a springform pan; reduce the baking time by about 10 to 15 minutes.
  • This crustless cheesecake is naturally flourless if you substitute the all-purpose flour with an equal amount of cornstarch.

Nutrition

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