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The Ultimate Easy, Creamy Burnt Basque Cheesecake

A close-up of a creamy slice of Basque cheesecake featuring its signature dark, caramelized top.
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Create a stunning, rustic Basque Cheesecake with a perfectly caramelized top and an irresistibly creamy, custardy interior. This foolproof recipe requires minimal ingredients and no water bath, making it an impressive dessert for any occasion.

Ingredients

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

Instructions

  1. Preheat your oven to 400°F (200°C). Line a 9-inch springform pan with two large sheets of parchment paper, pressing them into the pan so the paper extends high up the sides. The paper should be wrinkled and rustic; this is part of the look.
  2. In a large bowl, use an electric mixer to beat the softened cream cheese until it is completely smooth, with no lumps remaining. Scrape down the sides of the bowl often.
  3. Gradually add the sugar and beat until the mixture is light and creamy.
  4. Add the eggs one at a time, beating well after each addition until just combined. Do not overmix once the eggs are added.
  5. Slowly mix in the heavy cream, vanilla extract, and salt until the batter is smooth.
  6. Sift the flour over the batter and gently fold it in using a spatula until just incorporated. Do not mix vigorously.
  7. Pour the batter into the prepared springform pan.
  8. Bake for 50 to 60 minutes. The top should be deeply caramelized, almost black in spots, and the edges should look set. The center should still have a significant wobble, like soft gelatin.
  9. Remove the cheesecake from the oven and let it cool completely on a wire rack at room temperature for about 2 hours. The center will continue to set as it cools.
  10. Once cool, cover the pan loosely with plastic wrap and chill in the refrigerator for at least 6 hours, or preferably overnight, for the best creamy texture.
  11. Before serving, carefully remove the cheesecake from the pan and peel away the parchment paper. Serve at room temperature for the creamiest result.

Notes

  • For the best results, use full-fat cream cheese and ensure all dairy ingredients are at true room temperature to prevent lumps.
  • If you prefer a smaller, easier-to-serve dessert, use a standard loaf pan lined with parchment paper and reduce the baking time by about 10-15 minutes.
  • Serving this cheesecake at room temperature enhances its signature mousse-like texture.

Nutrition

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