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Effortless & Creamy: The Ultimate Basque Burnt Cheesecake Recipe (No Water Bath, Crustless Perfection)

A close-up slice of creamy basque burnt cheesecake with a deeply caramelized top, sitting on a white plate.
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Make the famous Basque Burnt Cheesecake with this simple, crustless recipe. Achieve a deeply caramelized exterior and a rich, velvety interior without needing a water bath.

Ingredients

Scale
  • 900 g cream cheese, softened
  • 300 g granulated sugar
  • 6 large eggs
  • 600 ml heavy cream (35% fat)
  • 1 teaspoon vanilla extract
  • 1/4 teaspoon salt
  • 45 g all-purpose flour

Instructions

  1. Preheat your oven to 200°C (400°F). Line a 9-inch springform pan with two large sheets of parchment paper, allowing the paper to overhang significantly on all sides. Do not grease the pan sides.
  2. In a large bowl, beat the softened cream cheese and sugar together with an electric mixer until smooth. Scrape down the sides of the bowl.
  3. Add the eggs one at a time, mixing well after each addition until just combined. Do not overmix.
  4. Slowly mix in the heavy cream, vanilla extract, and salt until the batter is uniform.
  5. Sift the flour over the batter and mix on low speed until no streaks of flour remain. The batter will be thin.
  6. Pour the batter into the prepared springform pan.
  7. Bake for 50 to 60 minutes. The top should be very dark brown, almost black, and the edges should look set. The center should still have a significant wobble, like soft gelatin.
  8. Remove the cheesecake from the oven and let it cool completely on a wire rack at room temperature for at least 3 hours. The center will continue to set as it cools.
  9. Once cool, cover the pan loosely and chill in the refrigerator for at least 6 hours, or preferably overnight, before serving.
  10. To serve, carefully remove the parchment paper sides and place the cheesecake on a serving plate.

Notes

  • Use room temperature ingredients for the smoothest batter.
  • Do not worry about the dark color; this is the signature ‘burnt’ caramelization.
  • If your oven runs hot, check the cheesecake closer to the 50-minute mark.
  • If you do not have a 9-inch pan, this recipe works well in a 1.5-quart loaf pan lined with parchment. Adjust baking time slightly.

Nutrition

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