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Easy Basque Burnt Cheesecake Recipe: Creamy Center and Caramelized Top

A creamy slice cut from a whole basque burnt cheesecake, showing the dark caramelized top and light interior.
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Create the stunning, rustic Basque Burnt Cheesecake at home. This recipe delivers a rich, velvety interior and a signature deeply caramelized exterior using simple ingredients and high-heat baking. It is crustless and surprisingly easy to make.

Ingredients

Scale
  • 1.5 lbs cream cheese, softened to room temperature
  • 8 oz mascarpone cheese, room temperature
  • 1 1/4 cups granulated sugar
  • 4 large eggs, room temperature
  • 2 large egg yolks, room temperature
  • 1 3/4 cups heavy cream
  • 1 tablespoon all-purpose flour
  • Pinch of fine sea salt

Instructions

  1. Line an 8-inch springform pan with two large sheets of parchment paper, allowing the paper to overhang the sides significantly. This rustic look is part of the charm.
  2. Preheat your oven to 400°F (200°C).
  3. In a large bowl, use an electric mixer or a sturdy whisk to beat the softened cream cheese until it is completely smooth. Scrape down the sides of the bowl.
  4. Add the mascarpone cheese and beat until just combined and smooth.
  5. Gradually add the granulated sugar, mixing on medium speed until the mixture is light and creamy, ensuring no sugar granules remain.
  6. Add the eggs one at a time, mixing on low speed after each addition just until incorporated. Add the egg yolks and mix briefly. Do not overmix the batter once the eggs are added.
  7. Slowly pour in the heavy cream while mixing on low speed. Mix until the batter is uniform.
  8. Sift the flour and salt over the batter. Gently fold the flour mixture in by hand using a spatula until just combined.
  9. Pour the batter into the prepared pan. The batter will be quite liquid.
  10. Bake at 400°F (200°C) for 45 to 55 minutes. The top should be deeply caramelized, almost black in spots, and the center should still have a significant wobble.
  11. Remove the cheesecake from the oven. It will deflate as it cools. Let it cool completely on a wire rack at room temperature for at least 2 hours.
  12. Once cool, chill the cheesecake in the refrigerator for at least 4 hours, or preferably overnight, before serving.

Notes

  • Use room temperature ingredients for the smoothest batter possible. This prevents lumps in your creamy cheesecake center.
  • For the best texture, serve this decadent dessert at room temperature. If you prefer a denser finish, chill it longer.
  • This rustic cheesecake requires high heat to achieve the signature caramelized top. Do not worry if the top looks very dark.

Nutrition

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