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ULTRA EASY Basque Burnt Cheesecake Recipe with Perfect Creamy Center

A perfect slice of Basque burnt cheesecake showing the creamy interior and dark caramelized top.
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Make the best Basque Burnt Cheesecake with this simple, crustless recipe. You get a rich, velvety center and a signature caramelized top without complicated steps. This is the effortless gourmet dessert you need.

Ingredients

Scale
  • 1.5 lbs cream 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 fine sea salt

Instructions

  1. Line an 8-inch springform pan with two layers of parchment paper, allowing the paper to extend high above the rim. 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 on medium speed to beat the room-temperature cream cheese until it is completely smooth. Scrape down the sides of the bowl.
  4. Add the granulated sugar and mix until just combined and smooth. Do not overmix.
  5. Beat in the eggs one at a time, mixing only until each egg is incorporated before adding the next. Mix in the egg yolks.
  6. Slowly pour in the heavy cream while mixing on low speed until the batter is uniform.
  7. Sift the flour and salt over the batter. Mix briefly on low speed until just combined. You want a smooth, pourable batter.
  8. Pour the batter into the prepared pan.
  9. Bake for 45 to 55 minutes. The top should be deeply caramelized, almost black in spots, and the center should still wobble significantly when gently shaken. This wobble guarantees your creamy texture.
  10. 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 3 hours.
  11. Chill the cheesecake in the refrigerator for at least 6 hours, or preferably overnight, before serving. Serve at room temperature for the best velvety texture.

Notes

  • Use room temperature ingredients for the smoothest, creamiest cheesecake batter.
  • For a deeper char, increase the oven temperature to 425°F (220°C) for the last 5 minutes of baking, watching closely.
  • If you want to make this in a loaf pan, use a smaller recipe ratio and adjust baking time down.
  • This crustless cheesecake tastes best when served slightly warmer than refrigerator temperature.

Nutrition

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