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The Best Easy, Creamy, No-Crust Burnt Basque Cheesecake Recipe

Close-up of a creamy slice of Basque cheesecake showing its signature dark, caramelized top.
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Make this impressive Burnt Basque Cheesecake with minimal ingredients. It features a signature caramelized top and a rich, custardy interior without needing a water bath or crust.

Ingredients

Scale
  • 900g full-fat cream cheese, softened
  • 1 1/4 cups granulated sugar
  • 6 large eggs
  • 2 cups heavy cream
  • 1 teaspoon vanilla extract
  • 1/4 cup all-purpose flour

Instructions

  1. Preheat your oven to 400 degrees Fahrenheit (200 degrees Celsius). Line a 9-inch springform pan with two layers of parchment paper, allowing the paper to extend high above the sides of the pan. Do not trim the excess paper.
  2. In a large bowl, use an electric mixer to beat the softened cream cheese until it is completely smooth. Scrape down the sides of the bowl.
  3. Add the sugar to the cream cheese and beat until the mixture is light and fluffy, about 2 minutes.
  4. Add the eggs one at a time, beating well after each addition until just combined. Do not overmix.
  5. Pour in the heavy cream and vanilla extract. Mix on low speed until incorporated.
  6. Sift the flour over the batter and mix on low speed until no streaks of flour remain. The batter will be thin.
  7. Pour the batter into the prepared pan.
  8. Bake for 50 to 60 minutes. The top should be deeply caramelized, almost black in spots, and the edges should be set. The center should still have a significant wobble, indicating a custardy interior.
  9. Remove the cheesecake from the oven. Let it cool completely on a wire rack at room temperature for at least 2 hours. The center will deflate as it cools.
  10. Once cool, cover the pan loosely and chill in the refrigerator for a minimum of 6 hours, or preferably overnight, before serving.
  11. To serve, carefully remove the outer ring of the springform pan and peel away the parchment paper. Serve this decadent dessert at room temperature for the best texture.

Notes

  • For the best caramelized top, place the cheesecake on the highest rack in the oven for the last 10 minutes of baking.
  • If you want a smaller, more rustic version, you can use a loaf pan instead of a 9-inch springform pan. Adjust baking time slightly.
  • This crustless cheesecake is best served slightly warmer than straight from the fridge to achieve the signature creamy texture.

Nutrition

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