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Basque Burnt Cheesecake Recipe

Spanish · Dessert · 65 min total

A creamy, crustless cheesecake with a caramelized, burnt exterior and a luscious, custard-like interior. This simplified version uses a springform pan and delivers the signature flavor with minimal effort.

Ingredients

• 2 pounds (32 oz) cream cheese, at room temperature
• 1 1/2 cups granulated sugar
• 5 large eggs, at room temperature
• 2 cups heavy cream, at room temperature
• 1 teaspoon vanilla extract
• 1/4 cup all-purpose flour
• 1/4 teaspoon salt

Instructions

1. Preheat oven to 400°F (200°C). Line an 8-inch springform pan with two overlapping sheets of parchment paper, pressing into the pan and allowing excess to extend above the rim.
2. In a large bowl, beat cream cheese and sugar with an electric mixer on medium speed until smooth and creamy, about 2 minutes.
3. Add eggs one at a time, beating on low speed after each addition just until combined. Scrape down the bowl as needed.
4. Add heavy cream and vanilla; beat on low until incorporated.
5. Sift flour and salt over the batter; fold gently with a spatula until just combined. Do not overmix.
6. Pour batter into prepared pan. Bake for 50–55 minutes, until the top is deeply browned and the center jiggles slightly when shaken.
7. Let cool completely in the pan on a wire rack (about 2 hours). The cheesecake will sink and crack as it cools.
8. Refrigerate for at least 4 hours or overnight before serving. To serve, lift out using parchment and slice.

Tips

• For best texture, ensure all ingredients are at room temperature before mixing.
• Do not overbake; the center should be jiggly when removed from the oven—it will set as it cools.
• Serve at room temperature for a creamy texture, or cold for a firmer slice.
• Store leftovers in the refrigerator for up to 5 days.

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