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burnt basque cheesecake recipe featured
Avatar photoJohnson Maya

Easy Burnt Basque Cheesecake Recipe (No Crust)

Indulge in this rich, creamy burnt basque cheesecake with a caramelized top and molten center. No crust, no water bath — just six simple ingredients and a fearless bake. Originating from Spain's Basque Country, this no-fail dessert impresses every time.
Prep Time 15 minutes
Cook Time 1 hour
Total Time 1 minute
Servings: 10 servings
Course: Dessert
Cuisine: Spanish
Calories: 380
Ingredients Equipment Method Nutrition Notes

Ingredients
  

  • 24 oz (680g) full-fat cream cheese, room temperature
  • 1½ cups (300g) granulated sugar
  • 5 large eggs, room temperature
  • 2 cups (480ml) heavy cream
  • 1 tbsp (8g) all-purpose flour
  • 1 tsp (5ml) pure vanilla extract

Equipment

  • 9-inch springform pan
  • Parchment paper
  • Stand mixer or hand mixer
  • Large mixing bowl
  • Whisk
  • Offset spatula

Method
 

  1. burnt basque cheesecake recipe recipeCard1
  2. Preheat the oven to 425°F (220°C). Line the inside of a 9-inch springform pan with parchment paper, making sure it comes up all sides to prevent sticking and aid removal. Ensure the parchment is pressed smoothly against the sides and base.
  3. In a large bowl, beat the cream cheese and sugar together on medium speed using a stand mixer or hand mixer until completely smooth and creamy, about 3–4 minutes. Scrape down the sides of the bowl to ensure no lumps remain.
  4. Add the eggs one at a time, mixing on low speed after each addition until just incorporated. Do not overmix, as this introduces excess air which may cause cracking. Scrape down the bowl between additions.
  5. Slowly pour in the heavy cream while mixing on low. Then add the flour and vanilla extract, mixing just until fully combined. The batter should be thin and silky. Do not overmix once flour is added to avoid activating gluten.
  6. Pour the batter into the prepared springform pan. Place it directly in the center of the preheated oven and bake at 425°F (220°C) for 60 minutes. Do not open the oven door during baking. The cheesecake is done when the top is deeply browned — almost burnt-looking — and the center still jiggles slightly.
  7. Remove from the oven and cool on a wire rack for 1 hour at room temperature. Then refrigerate uncovered for at least 4 hours, or preferably overnight, to allow it to fully set. Serve chilled with optional powdered sugar or berries.

Nutrition

Calories: 380 | Carbohydrates: 26 | Protein: 8 | Fat: 29 | Sugar: 23

Notes

STORAGE: Store leftover burnt basque cheesecake in the refrigerator for up to 5 days. Keep uncovered initially to preserve the crust texture, then cover loosely once cooled.
MAKE AHEAD: Bake 1–2 days in advance and chill — flavor improves over time.
SUBSTITUTIONS: Use Neufchâtel cheese for a lighter version. For dairy-free, substitute with vegan cream cheese and coconut cream (results may vary). Erythritol can replace sugar for low-carb option.
PRO TIPS: Always use room-temperature ingredients to prevent lumps. Do not open the oven during baking. The dark top is intentional — don't underbake!
SERVING SUGGESTIONS: Serve plain, with fresh berries, a dusting of powdered sugar, or a drizzle of salted caramel. Pairs beautifully with coffee or dessert wine.
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