This burnt Basque cheesecake is rich, creamy, and beautifully rustic, with a deeply caramelized top and an ultra-smooth center. Baked without a crust and meant to look imperfect, it delivers intense cheesecake flavor with surprisingly little effort.
Why You’ll Love This Recipe
This recipe is incredibly easy to make yet delivers dramatic, bakery-style results. There’s no crust to prepare, no water bath, and no complicated techniques. The high baking temperature creates a bold, dark top while keeping the inside soft, creamy, and custard-like. It’s a show-stopping dessert that feels indulgent but approachable.
Ingredients
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
cream cheese, 2.2 lb (1 kg), at room temperature
eggs, 7 large
granulated sugar, 2 cups (400 g)
heavy cream, 6.5 fl oz (200 ml or 4/5 cup)
all-purpose flour, 1 tablespoon
Directions
Preheat the oven to 410°F (210°C).
In a large bowl, add the cream cheese and sugar. Mix until smooth and creamy using a whisk, electric mixer, or sturdy spoon. Add the eggs one at a time, mixing gently after each addition.
Pour in the heavy cream and mix just until combined. Add the flour and stir until the batter is smooth. Avoid overmixing to keep the texture light and silky.
Line a 10-inch (25 cm) springform pan with parchment paper, allowing the paper to extend above the edges of the pan.
Pour the batter into the prepared pan and place it on the center rack of the oven.
Bake for 35 to 50 minutes. For a very soft center, bake about 35 minutes. For a creamy but slightly set center, bake around 40 minutes. For a firmer cheesecake, bake up to 50 minutes. The top should look deeply browned and almost burnt.
Remove the cheesecake from the oven. The center will still jiggle significantly. Let it cool at room temperature for about 1 hour, then transfer it to the refrigerator.
Chill for at least 4 hours, preferably overnight, before slicing and serving.
Servings and timing
Servings: 10 slices
Preparation time: 15 minutes
Baking time: 35–50 minutes
Cooling and chilling time: 5 hours minimum
Total time: approximately 6 hours
Variations
For a less sweet cheesecake, reduce the sugar to 1½ cups (300 g).
For extra creaminess, replace 250 g of the cream cheese with a mascarpone-style cheese.
For a more structured cheesecake that slices cleanly, add an extra tablespoon of flour and bake closer to 50 minutes.
For a subtle citrus note, add 1 teaspoon of finely grated lemon zest to the batter.
Storage/Reheating
Store the cheesecake in the refrigerator, loosely covered, for up to 4 days. Keep it on the parchment paper to help maintain its shape.
This cheesecake is best enjoyed cold or slightly cool. Reheating is not recommended, as warming will soften the texture and reduce the contrast between the creamy center and burnt top.
FAQs
Why is the cheesecake burnt on top?
The dark top provides a slightly bitter contrast that balances the rich, sweet interior and defines this style of cheesecake.
Does this cheesecake need a crust?
No, this recipe is intentionally crustless to highlight the creamy texture.
Can I make this cheesecake ahead of time?
Yes, it actually tastes better after chilling overnight.
Why does the center jiggle after baking?
A jiggly center indicates a creamy interior that will set further as it cools.
Can I use a smaller pan?
Yes, but the cheesecake will be taller and may require a longer baking time.
Do I need a water bath?
No water bath is required. The high heat is essential for the burnt top.
What if my cheesecake isn’t dark enough?
You can bake it for a few extra minutes, watching closely to prevent overburning.
Can I freeze this cheesecake?
Freezing is not recommended, as it can affect the smooth texture.
What texture should I expect?
The edges will be set, while the center remains soft and custard-like.
Is the flour necessary?
The flour helps with structure, but the cheesecake will still set without it.
Conclusion
Burnt Basque cheesecake is proof that simple ingredients and bold baking can create something extraordinary. With its creamy center, dramatic top, and effortless preparation, this dessert is perfect for both special occasions and everyday indulgence.
This burnt Basque cheesecake is a rich, crustless dessert with a caramelized top and a creamy, custard-like center. It’s easy to make and delivers bold flavor with minimal effort.
Author:Sophia
Prep Time:15 minutes
Cook Time:50 minutes
Total Time:6 hours
Yield:10 slices
Category:Dessert
Method:Baking
Cuisine:Spanish
Diet:Vegetarian
Ingredients
2.2 lb (1 kg) cream cheese, at room temperature
7 large eggs
2 cups (400 g) granulated sugar
6.5 fl oz (200 ml or 4/5 cup) heavy cream
1 tablespoon all-purpose flour
Instructions
Preheat the oven to 410°F (210°C).
In a large bowl, beat cream cheese and sugar until smooth and creamy.
Add eggs one at a time, mixing gently after each addition.
Pour in the heavy cream and mix just until combined.
Add the flour and stir until the batter is smooth. Do not overmix.
Line a 10-inch (25 cm) springform pan with parchment paper, allowing it to rise above the edges.
Pour the batter into the prepared pan and place it on the center rack of the oven.
Bake for 35 to 50 minutes, depending on desired texture. The top should be deeply browned and slightly burnt.
Remove from the oven. Let cool at room temperature for 1 hour, then refrigerate for at least 4 hours or overnight.
Slice and serve chilled or slightly cool.
Notes
Reduce sugar to 1½ cups (300 g) for a less sweet version.
Swap 250 g of cream cheese for mascarpone for extra creaminess.
Add 1 tsp lemon zest for a subtle citrus twist.
Use a smaller pan for a taller cheesecake; adjust baking time accordingly.
Don’t worry about cracks or jiggle—it’s part of the rustic charm.
