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Easy Burnt Basque Cheesecake (Crustless & Creamy)

A close-up of a creamy slice of basque cheesecake featuring its signature dark, caramelized top.
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Make the impressive Burnt Basque Cheesecake, also known as San Sebastian Cheesecake, with this simple, crustless recipe. Achieve a perfectly caramelized top and a rich, mousse-like center with minimal effort and no water bath.

Ingredients

Scale
  • 4 (8 ounce) packages cream cheese, softened
  • 1 1/2 cups granulated sugar
  • 6 large eggs
  • 2 cups heavy cream
  • 1 teaspoon vanilla extract
  • 1/4 teaspoon salt

Instructions

  1. Preheat your oven to 400 degrees F (200 degrees C). Line a 9-inch springform pan with two large sheets of parchment paper, letting the paper overhang on all sides. Do not worry about smoothing the paper; the rustic look is part of this dessert.
  2. In a large bowl, use an electric mixer to beat the softened cream cheese until it is completely smooth and there are no lumps.
  3. Gradually add the sugar to the cream cheese mixture and beat until fully combined and creamy.
  4. Add the eggs one at a time, mixing 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. The final texture should be thin.
  6. Pour the batter into the prepared springform pan.
  7. Bake for 50 to 60 minutes. The top should be deeply caramelized, almost black in spots, and the edges should be set. The center will still look jiggly, like a rich custard.
  8. Remove the cheesecake from the oven. It will deflate significantly as it cools. Let it cool completely on a wire rack at room temperature for about 2 hours.
  9. Once cool, cover the pan loosely and chill in the refrigerator for at least 6 hours, or preferably overnight, for the best creamy texture.
  10. To serve, remove the sides of the springform pan and carefully peel away the parchment paper. Serve this impressive dinner party dessert at room temperature for the softest, custardy center.

Notes

  • For a smaller bake, use this recipe in a loaf pan for a Loaf Pan Basque Cheesecake variation. Adjust the baking time down by about 10 to 15 minutes.
  • This cheesecake does not require a water bath, making it a simple baking project.
  • The dark, burnt top is essential for the authentic flavor profile of this rustic cheesecake.

Nutrition

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