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A wedge of Basque burnt cheesecake showing a caramelized dark top and a creamy, crustless center.

Basque Burnt Cheesecake with a Creamy Center

My Basque Burnt Cheesecake has a caramelized dark top, a golden set edge, and an ultra-creamy, just-sliceable center, all achieved without a water bath. This crustless showstopper is fuss-free and brings bold flavor along with the signature custardy texture.
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Prep Time 20 minutes
Cook Time 30 minutes
Cooling 6 hours 20 minutes
Total Time 7 hours 10 minutes
Servings: 12 slices
Course: Dessert
Cuisine: Spanish
Calories: 415
Ingredients Equipment Method Notes

Ingredients
  

  • 675 grams full-fat cream cheese room temperature (3 US bricks)
  • 285 grams granulated sugar about 1 1/3 cups
  • 4 large eggs room temperature
  • 300 ml heavy cream about 1 1/4 cups, 35% or higher fat
  • 1 teaspoon pure vanilla extract
  • 1/4 teaspoon kosher salt
  • 20 grams all-purpose flour sifted, about 2 1/2 tablespoons

Equipment

  • 9-inch (23cm) round springform pan
  • Large sheets of parchment paper
  • Electric mixer (stand or hand)
  • Large mixing bowl
  • Rubber spatula
  • Fine mesh sieve (for flour)
  • Oven thermometer (optional for accuracy)
  • Cooling rack

Method
 

  1. Line a 9-inch (23cm) springform pan with two large sheets of parchment paper, positioning them in a criss-cross so the paper rises at least 2 inches above the pan rim on all sides. Firmly press the paper into the edges and sides, pleating as needed. This reinforced sling is key for lifting out the soft cheesecake and avoids overflow during baking.
  2. Set your oven rack to the center and heat oven to 425°F (220°C), at least 25 minutes before baking. Use an oven thermometer to guarantee the temperature, as the high heat is critical for rapid browning and proper set. Do not use convection mode for this cheesecake.
  3. In a large mixing bowl, beat the room temperature cream cheese and granulated sugar together on medium speed with an electric mixer until absolutely smooth and creamy, scraping down the bowl and beater at least twice. Target: no visible lumps remain and mixture turns satiny after about 2-3 minutes of beating.
  4. Crack the eggs into a small bowl. Add them to the cream cheese mixture one at a time, mixing well and scraping after each addition. Blend just until the last streak disappears before adding the next. Avoid whipping in excess air; the batter should be lush and glossy, not foamy.
  5. On low speed, pour in heavy cream, vanilla extract, and sprinkle in the kosher salt. Blend until smooth and uniform, stopping to scrape down the bowl and beaters once. The finished batter should be pourable and viscous, not runny or overly thick.
  6. Sift the all-purpose flour directly over the batter, then gently fold it in with a spatula, rotating the bowl to avoid overmixing. Fold only until no dry streaks remain, overmixing here can toughen the final custard.
  7. Pour the batter into the lined pan, smoothing the top with a spatula. Tap pan gently to eliminate air bubbles. Bake at 425°F (220°C) for 26-32 minutes until the surface is deeply caramelized but the very center jiggles like set custard (not soupy). Rotate pan once during baking for even coloring. Do not overbake, the center should wobble.
  8. Transfer pan to a cooling rack. Cool at room temperature until barely warm (about 2 hours); the cake will settle and deflate slightly. Once fully cooled, lift out carefully by grasping the parchment edges and transfer, still in paper, to the fridge. Chill uncovered for at least 4 hours, or overnight for the cleanest slices. Serve at cool room temperature, using a hot wet knife for neat cuts.

Notes

  • Use two large parchment sheets and crumple them first for easier fitting into the pan’s corners.
  • Beat cream cheese until completely smooth before adding eggs to avoid a lumpy batter.
  • Always add eggs one at a time and fully incorporate each for a uniform, dense and creamy crumb.
  • Watch for the deeply bronzed top but look for a controlled wobble only in the very center for perfect doneness.
  • For ultra-clean slices, dip your knife in hot water and wipe between each cut. Let the cheesecake stand 20-30 minutes out of the fridge for the best texture.