Burnt Basque Cheesecake is crustless, has a smooth and creamy center and a dark, caramelized burnt top. This cheesecake hails from San Sebastian, Spain and it’s just decadent!
Easy Decadent Burnt Basque Cheesecake
I know. I’m late to the Burnt Basque Cheesecake party. Everyone was all about it, like what, a year or two ago?
I don’t always color within the lines guys. Sometimes I don’t like to follow the crowd.
Now, in a crowd full of baked feta pasta, I’m the burnt basque cheesecake.
Here’s to standing out. AND eating cheesecake.
I saw this recipe scrolling the internet. It’s from Bon Appétit and it’s a total keeper.
Tom is a huge cheesecake fan, so as soon as I saw that gorgeous caramelized burnt top, I thought, hmmm? That’s something different from the classic New York style cheesecake. Why not give it a go?
And talk about easy to make. Since this cake doesn’t have a crust, it’s beyond simple to whip up. It’s got one less step.
Burnt Basque Cheesecake Ingredients
- cream cheese
- granulated sugar
- eggs
- heavy cream
- kosher salt
- vanilla extract
- all-purpose flour
You’ll need to butter your springform pan and line it with two overlapping sheets of parchment paper so that this crustless cheesecake is easy to unmold. Then you’ll beat all your ingredients together, pour the batter into your prepared pan and bake until the top has a deep brown color and the cake is still jiggly in the center.
The only hard part about this cheesecake is waiting for it to cool.
As the cheesecake cools it will fall. Don’t worry, it’s supposed to. To get the correct creamy texture, the cake is slightly undercooked in the center. The sides will be higher because they are fully cooked and the center will sink as soon as the heat is gone.
Hope you give this luscious, creamy decadent dessert a try. I know you’d love it. Enjoy!
A Few Cook’s Notes for Burnt Basque Cheesecake
You will need a 10-inch springform pan to make this cheesecake
This cheesecake can be made a day in advance. Just cover and chill in your fridge.
If you do decide to make it a day ahead, make sure to remove it from the fridge a few hours ahead of enjoying it to take away the chill.
Burnt Basque Cheesecake
Print Recipe Pin RecipeIngredients
- unsalted butter, for the pan
- 2 lb. cream cheese, room temperature
- 1 1/2 cups granulated sugar
- 6 large eggs
- 2 cups heavy cream
- 1 tsp. kosher salt
- 1 tsp. vanilla extract
- 1/3 cup all-purpose flour
Instructions
- Place a rack in the middle of your oven and preheat to 400 degrees. Butter your springform pan and line with 2 overlapping 16x12" sheets of parchment paper. Make sure the paper comes at least 2 inches above the top of the pan on all sides. Place pan on a rimmed baking sheet.
- In the bowl of a stand mixer sitted with a paddle attachment, beat cream cheese and sugar on medium-low speed until smooth, scraping down the sides of the bowl as needed, about 2 minutes.
- Increase the speed to medium and add the eggs, one at a time, beating each for 15 seconds before adding the next. Scrape down the bowl, then reduce the speed to medium-low. Add the cream, salt and vanilla and beat for 30 seconds until combined.
- Turn off the mixer and sift the flour evenly over the cream cheese mixture. Beat on low until well combined, about 15 seconds. Scrape down the sides and continue to beat until mixture is smooth, about 10 seconds.
- Pour batter into the prepared pan. Bake until deeply golden brown on top and still very jiggly in the center, 60-65 minutes.
- Let cool slightly (the cheesecake will fall as it cools), then unmold. Let it totally cool. Carefully peel away the parchment from the sides. Slice and serve at room temperature.
Notes
Adapted from Bon Appétit Magazine
Oh yes ! As soon as the heat wave decides to leave ( but it seems she likes being here ) I’ll make it ! Keeper, definitely !
Hope you enjoy it Davorka! I’ll keep my fingers crossed for cooler weather!
That looks absolutely amazing!
Thanks so much Patricia! We loved it!
This luscious dessert looks like cheesecake meets crème brûlée, Mary Ann! Absolutely divine and a must try recipe!
Hope you give it a go Marissa!
I had no idea this cheesecake hails from Spain! How cool. I am late to the party too, but I’ve always wanted to try one of these. Now you’ve inspired me to do it soon!
Give it a go Katherine! You won’t be disappointed!
My daughter was just talking about this cheesecake! It looks absolutely fabulous and I’m definitely going to be trying this one this Summer :)
Enjoy Jennifer!!