Description

This Basque Burnt Cheesecake is a rustic, no-fuss dessert with a dark, caramelized top and an ultra-creamy, custard-like center. With no crust, no water bath, and no need for perfection, it’s the easiest impressive cheesecake you’ll ever bake—perfect for any occasion.

Ingredients

Scale

2 lbs full-fat cream cheese, at room temperature
1½ cups granulated sugar
6 large eggs, at room temperature
2 cups heavy cream
1 tbsp all-purpose flour (or gluten-free flour)
1 tsp pure vanilla extract
½ tsp fine sea salt

Instructions

Preheat oven to 400°F (200°C). Line a 10-inch springform pan with 2 overlapping sheets of parchment, leaving overhang.
Beat cream cheese and sugar on medium speed until smooth and lump-free.
Add eggs one at a time, mixing on low until each is incorporated. Scrape down bowl as needed.
Slowly stream in heavy cream and vanilla. Sift flour and salt over the bowl and mix on low just until smooth.
Pour batter into the prepared pan and bake for 50–60 minutes until dark brown on top and jiggly in the center.
Let cool completely in pan, then chill for at least 4 hours or overnight before slicing.

Notes

The cheesecake will puff, crack, and sink—that’s part of its charm.

For extra indulgence, top with pistachio cream or praline shards just before serving.

Prep Time: 15 minutes
Cook Time: 55 minutes
Category: Dessert
Method: Baked
Cuisine: Spanish (Basque)

Nutrition

Serving Size: 1 slice
Calories: 460
Sugar: 22 g
Sodium: 220 mg
Fat: 38 g
Saturated Fat: 23 g
Unsaturated Fat: 13 g
Trans Fat: 0 g
Carbohydrates: 24 g
Fiber: 0 g
Protein: 7 g
Cholesterol: 165 mg

Keywords: basque burnt cheesecake, no crust cheesecake, rustic cheesecake, easy cheesecake, caramelized cheesecake