Description
Basque Burnt Cheesecake is a rich, creamy, crustless cheesecake with a deeply caramelized top and a custardy center, originating from Spain’s Basque Country.
Ingredients
Units
Scale
- 2 pounds (900g) cream cheese, at room temperature
- 1 1/2 cups granulated sugar
- 6 large eggs
- 2 cups heavy cream
- 1 teaspoon vanilla extract
- 1/4 cup all-purpose flour
- 1/4 teaspoon salt
Instructions
- Preheat oven to 400°F (205°C). Line a 9-inch springform pan with parchment paper, making sure the paper comes up the sides at least 2 inches above the rim.
- In a large bowl, beat cream cheese and sugar until smooth and fluffy.
- Add eggs one at a time, mixing well after each addition.
- Mix in heavy cream, vanilla extract, and salt until fully incorporated.
- Sift in flour and mix until smooth and no lumps remain.
- Pour batter into prepared pan and tap gently to remove air bubbles.
- Bake for 50–60 minutes, or until the top is deeply golden brown and the center is slightly jiggly.
- Cool completely in the pan. Chill for several hours or overnight for best texture before slicing and serving.
Notes
- Don’t worry if the cheesecake cracks or domes—it will settle as it cools.
- For extra depth, use a bit of lemon zest or swap vanilla for almond extract.
- Can be served warm, at room temperature, or chilled depending on preference.
Nutrition
- Serving Size: 1 slice
- Calories: 420
- Sugar: 20g
- Sodium: 280mg
- Fat: 35g
- Saturated Fat: 20g
- Unsaturated Fat: 13g
- Trans Fat: 0g
- Carbohydrates: 22g
- Fiber: 0g
- Protein: 8g
- Cholesterol: 165mg