Utterly Creamy Burnt Basque Cheesecake Recipe
If you're unfamiliar with Burnt Basque Cheesecake, you're in for a treat! This crustless cheesecake recipe is rich and creamy with a custard-like texture and not overly sweet. It gets its distinctly burnt appearance from baking at a high temperature for an hour, which caramelizes the top while the center remains velvety smooth. It's surprisingly simple to make—in fact, it comes together in one bowl—and is always a showstopper! Gluten-free adaptable.
Servings: 12 servings
Calories: 540kcal
Equipment
Ingredients
- Nonstick baking spray or butter
- 2 lbs (900g) cream cheese full fat, room temperature
- 1½ cups (300g) granulated sugar
- 6 large eggs
- 2 cups (480g) heavy cream
- ½ lemon zested, about 1 tsp
- 1 tsp Kosher salt
- 2 tsp vanilla extract
- ¼ cup (33g) all-purpose flour
Instructions
- Prepare the pan. Place an oven rack in the center of an oven, then preheat to 400°F205°C. Grease a 10-inch springform pan with nonstick baking spray (or butter), then lay two large sheets of parchment paper inside, ensuring at least 2-3-inches of overhang on all sides of the pan. Press down to smooth out as much as possible inside the pan.
- Beat the cream cheese and sugar. Place 2 lbs cream cheese (900g) and 1½ cups sugar (300g) in the bowl of a stand mixer fitted with paddle attachment. Beat on medium speed until very smooth and creamy, about 3-4 minutes. Scrape down the sides, then beat again until well mixed.
- Add the wet ingredients. With the mixer running on medium-low speed, add 6 large eggs, one at a time, allowing 15 seconds between each addition. Scrape down the sides of the bowl at the end, then mix again until homogenous and smooth. Add 2 cups (480g) heavy cream, the zest of half a lemon, 1 tsp Kosher salt, and 2 tsp vanilla extract, then mix on medium-low until thoroughly incorporated, about 30 seconds more.
- Add the flour. Sift ¼ cup (33g) of flour directly into the bowl, then mix for about 30 seconds more. Scrape down the sides and the bottom of the bowl to ensure there are no lumps, then mix again for another 15-30 seconds.
- Bake the cheesecake. Pour the cheesecake batter into the prepared baking pan, then place on a rimmed baking sheet. Bake for 60-70 minutes, rotating the pan once halfway through cook time, until the top is a deep golden brown. The center should still be a little wobbly. Remove and set aside to cool for about 1-2 hours on a wire rack. When ready, unmold the springform pan, then carefully transfer the cheesecake to a cutting board. Cut into slices, then enjoy at room temperature.
Notes
- Tips: Broil briefly (about 6 inches from heat) for a darker top—watch closely. For clean slices, use a hot, dry knife.
- Make ahead & storage: Make up to 24 hours ahead; refrigerate tightly wrapped and bring to room temp 1–2 hours before serving. Refrigerate leftovers for 3–4 days.
- No stand mixer? Use a food processor: blend all ingredients until smooth, scraping once, then bake.
- Pan swap: No 10-inch springform? Use two 8-inch round pans lined with parchment; bake at 400°F/205°C for 30–40 minutes, rotating halfway.
Nutrition
Calories: 540kcal | Carbohydrates: 33g | Protein: 9g | Fat: 43g | Saturated Fat: 25g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 11g | Trans Fat: 0.01g | Cholesterol: 203mg | Sodium: 474mg | Potassium: 178mg | Fiber: 0.2g | Sugar: 29g | Vitamin A: 1718IU | Vitamin C: 3mg | Calcium: 114mg | Iron: 1mg
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