This Basque Burnt Cheesecake is a creamy, rich, and slightly caramelized dessert with a beautifully burnt top and a silky interior. Unlike traditional cheesecakes, this recipe requires no crust and embraces an intentionally darkened exterior, creating a deep, toasty flavor. The result is a luscious, melt-in-your-mouth texture that pairs perfectly with coffee or fresh fruit.

Preparation Time

• • Prep Time: 15 minutes

• • Cook Time: 45-50 minutes
  • Cooling Time: 6 hours
  • Total Time: 7 hours 5 minutes

Ingredients

• • 2 pounds (904g) cream cheese, softened
  • 2 cups (400g) + 1 tbsp sugar, divided

• • 1 cup (240ml) heavy cream, room temperature
  • 1/4 cup (34g) all-purpose flour
  • 1 tbsp vanilla extract

• 1/2 tsp kosher salt
• 5 large eggs, room temperature

Directions

• • Preheat the Oven:
    • Preheat to 450°F (230°C).
    • Line a 10×3-inch springform pan with parchment paper, ensuring it extends beyond the edges for easy removal.

• Make the Batter:
  • • In a large mixing bowl, beat cream cheese and sugar until smooth and creamy.
    • Add heavy cream, flour, vanilla extract, and salt, mixing until well incorporated.
    • Add eggs one at a time, gently mixing after each addition to avoid over-whipping the batter.
• Bake the Cheesecake:
  • • Pour the batter into the prepared pan.
    • Sprinkle 1 tbsp sugar over the top for a caramelized effect.
  • Bake for 45-50 minutes, or until the top is dark brown and the center is slightly jiggly.
• Cool and Chill:
  • • Let the cheesecake cool at room temperature for 30 minutes before transferring to the refrigerator.
  • Refrigerate for at least 6 hours (or overnight) to allow the flavors to develop and set properly.

Serving Suggestions

• • Serve as is for a rich, caramelized flavor.
  • Pair with fresh berries, whipped cream, or honey.
  • Drizzle with salted caramel or dark chocolate sauce for extra indulgence.

• Enjoy with espresso, cappuccino, or a glass of dessert wine.

Cooking Tips

• • Use room temperature ingredients for a smooth batter with no lumps.

• • Don’t overmix after adding the eggs to avoid incorporating too much air, which can cause cracks.
  • For extra caramelization, broil the top for 1-2 minutes after baking.
  • The center should remain slightly jiggly—it will firm up as it chills.

Nutritional Benefits

• • High in protein from cream cheese and eggs.
  • Rich in calcium for strong bones.

• Lower in carbs compared to traditional cheesecakes with a crust.
• No artificial additives, making it a wholesome homemade treat.

Dietary Information

• • Vegetarian: Yes
  • Gluten-Free: No (can substitute with GF flour)
  • Dairy-Free: No

• Nut-Free: Yes

Nutritional Facts (Per Slice, Approx. 10 Servings)

• • Calories: 410 kcal

• • Carbohydrates: 36g
  • Protein: 8g
  • Fat: 28g

• Sugar: 30g
• Fiber: 0g

Storage

• • Refrigerator: Store in an airtight container for up to 5 days.
  • Freezer: Wrap slices individually and freeze for up to 2 months.
  • Reheating Tip: Let frozen slices thaw in the fridge overnight before serving.

Why You’ll Love This Recipe

• • Easy to make – no crust, no water bath!
  • Rich & creamy – soft inside with a caramelized top.

• Unique texture – jiggly yet firm once chilled.
• Perfectly balanced sweetness with deep flavors.

Conclusion
This Basque Burnt Cheesecake is an effortlessly elegant dessert that impresses with its intense caramelized flavor and creamy texture. Unlike traditional cheesecakes, it embraces a beautifully burnt surface that enhances its rich, custard-like consistency. Whether for a special occasion or a casual indulgence, this cheesecake is sure to