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Easy Basque Burnt Cheesecake Recipe: Creamy Center and Caramelized Top

Close-up of a perfect slice of Basque burnt cheesecake showing the creamy interior and dark caramelized top.
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Make the best Basque Burnt Cheesecake with this straightforward recipe. You achieve a rich, creamy, custard-like center and the signature deeply caramelized, almost burnt exterior without needing a water bath. This crustless cheesecake is simple to prepare and always impressive.

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. Prepare your pan: Take a 9-inch springform pan. Line it with two large sheets of parchment paper, pressing them into the pan so the paper extends well above the edges. This rustic look is part of the charm.
  2. Preheat your oven to 400°F (200°C). High heat is key for the burnt top.
  3. In a large bowl, beat the room temperature cream cheese until it is completely smooth. Scrape down the sides.
  4. Add the sugar to the cream cheese mixture. Beat until just combined and smooth, ensuring no sugar granules remain.
  5. Beat in the mascarpone cheese until incorporated.
  6. Add the eggs and egg yolks one at a time, mixing only until each is just combined before adding the next. Do not overmix the batter once the eggs are added.
  7. Slowly mix in the heavy cream, flour, and salt until the batter is uniform and velvety.
  8. Pour the batter into the prepared pan. The batter will be thin.
  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 look set. The center should still have a significant wobble, like a soft custard.
  10. Remove the cheesecake from the oven. Let it cool completely on a wire rack at room temperature for at least 3 hours. The center will continue to set as it cools.
  11. Chill the cheesecake in the refrigerator for at least 6 hours, or preferably overnight, before serving.
  12. To serve, carefully remove the sides of the springform pan and peel away the parchment paper. Serve at room temperature for the creamiest texture.

Notes

  • Use room temperature ingredients. This is essential for a smooth, lump-free batter.
  • Do not use a water bath; this recipe relies on high heat to achieve the signature texture contrast.
  • For a denser finish, chill the cheesecake longer. For a more mousse-like, soufflé texture, serve after it has rested at room temperature for one hour after chilling.
  • If you want to make a Basque Burnt Cheesecake loaf, use a standard loaf pan lined with parchment paper and reduce the baking time slightly.

Nutrition

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