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Easy Basque Burnt Cheesecake Recipe: Creamy and Crustless

A close-up slice of creamy basque cheesecake with a signature dark, caramelized top.
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Make the famous Spanish San Sebastian Cheesecake at home. This recipe delivers a rich, creamy, custardy interior and a signature caramelized top without needing a crust. It is simple and beginner-friendly.

Ingredients

Scale
  • 1.5 lbs (680g) full-fat cream cheese, softened to room temperature
  • 1 cup (200g) granulated sugar
  • 4 large eggs, room temperature
  • 1 1/4 cups (300ml) heavy cream
  • 1/4 cup (30g) all-purpose flour, sifted
  • 1 teaspoon vanilla extract
  • 1/4 teaspoon salt

Instructions

  1. Preheat your oven to 400°F (200°C). Line a 9-inch springform pan with two large sheets of parchment paper, letting the paper overhang significantly on all sides to create a rustic, crinkled edge.
  2. In a large bowl, beat the softened cream cheese with an electric mixer until completely smooth. Scrape down the sides of the bowl.
  3. Add the sugar to the cream cheese mixture and beat until just combined and creamy. Do not overmix.
  4. Add the eggs one at a time, mixing on low speed after each addition until the yolk disappears into the batter.
  5. Pour in the heavy cream and vanilla extract. Mix on low speed until just incorporated.
  6. Sift the flour and salt over the batter. Mix briefly on low speed until no streaks of flour remain. You want a smooth batter, but avoid incorporating too much air.
  7. Pour the batter into the prepared parchment-lined pan.
  8. Bake for 50 to 60 minutes. The top should be deeply caramelized, almost black in spots, and the center should still have a noticeable jiggle when you gently shake the pan.
  9. Remove the cheesecake from the oven. Let it cool completely on a wire rack at room temperature for about 2 hours. The center will sink as it cools.
  10. Once cool, cover the pan loosely and chill the Basque Cheesecake in the refrigerator for at least 6 hours, or preferably overnight, before serving.
  11. To serve, carefully remove the parchment paper sides and slice.

Notes

  • Ensure all dairy ingredients, especially the cream cheese and eggs, are at true room temperature for the creamiest texture.
  • Do not worry about the dark top; this caramelization is essential for the authentic flavor of this Spanish Cheesecake.
  • For a truly rustic look, do not smooth the parchment paper perfectly into the pan; the crinkles are part of the charm.

Nutrition

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