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Easy Basque Burnt Cheesecake Recipe: Creamy Center, No Water Bath

A thick slice of creamy Basque burnt cheesecake with a dark, caramelized top on a white plate.
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Make the best Basque Burnt Cheesecake with this straightforward recipe. You get a rich, velvety interior and the signature caramelized top without needing a water bath or crust.

Ingredients

Scale
  • 900g cream cheese, room temperature
  • 225g mascarpone cheese, room temperature
  • 300g granulated sugar
  • 5 large eggs, room temperature
  • 2 large egg yolks, room temperature
  • 500ml heavy cream
  • 1 teaspoon vanilla extract
  • 1/2 teaspoon fine sea salt
  • 1 tablespoon all-purpose flour

Instructions

  1. Line an 8-inch springform pan with two overlapping sheets of parchment paper, allowing the paper to extend high above the rim. This protects the sides and helps create the rustic look.
  2. Preheat your oven to 400°F (200°C).
  3. In a large bowl, use an electric mixer on medium speed to beat the room-temperature cream cheese and mascarpone until smooth. Scrape down the sides.
  4. Add the sugar and mix until just combined and smooth. Do not overmix.
  5. Beat in the eggs one at a time, mixing only until each egg is incorporated before adding the next. Mix in the egg yolks.
  6. Slowly mix in the heavy cream, vanilla extract, salt, and flour until the batter is uniform. The batter will be thin.
  7. Pour the batter into the prepared pan.
  8. Bake at 400°F (200°C) for 50 to 60 minutes. The top should be deeply caramelized, almost black in spots, and the center should still wobble significantly.
  9. Remove the cheesecake from the oven. Let it cool completely on a wire rack at room temperature for at least 3 hours. The center will set as it cools.
  10. Chill the cheesecake in the refrigerator for at least 6 hours, or preferably overnight, before serving for the best texture.

Notes

  • For a soufflé-like texture, serve the cheesecake slightly warmer, about 30 minutes after removing it from the refrigerator.
  • If you want to bake this in a loaf pan, use a 9×5 inch loaf pan lined with parchment paper and reduce the baking time slightly.
  • Ensure all dairy ingredients are at true room temperature to prevent lumps in your batter.

Nutrition

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