CRUSTLESS BURNT BASQUE CHEESECAKE
The creamiest, dreamiest cheesecake you will ever make—and the best part? No crust, no water bath, and practically foolproof! It features a rich, custard-like center and a naturally caramelized, deeply golden top.
Prep time: 15 mins | Cook time: 45 mins | Servings: 8–10
🛒 Ingredients:
* Cream Cheese: 800g to 900g (approx. 3.5 to 4 blocks / 28–32 oz), at room temperature
* Sugar: 200g – 225g (1 cup granulated or caster sugar)
* Eggs: 4 large eggs, at room temperature
* Heavy Cream / Whipping Cream: 300ml (about 1¼ cups), at room temperature
* All-Purpose Flour: 25g (2 tablespoons)
* Vanilla Extract: 1 to 2 teaspoons
* Salt: A tiny pinch (optional)
👩🍳 Instructions:
* Prep the Pan:
Preheat your oven to 220°C / 425°F (with the oven rack in the middle). Take a large sheet of baking/parchment paper and aggressively crumple it into a ball, then smooth it out. Press it down inside a 20-22 cm (8-inch) springform pan, making sure the paper scrunches up the sides and hangs generously over the rim. (Don't worry about being neat—the rustic creases give it that iconic Basque look!)
* Mix the Cream Cheese & Sugar:
In a large mixing bowl, beat the softened cream cheese with the sugar using a hand mixer or stand mixer on medium speed for about 2 minutes until completely smooth, creamy, and free of any lumps.
* Add the Eggs:
With the mixer on low speed, add the eggs one at a time, making sure each egg is fully incorporated before adding the next. Scrape down the sides of the bowl as needed.
* Incorporate Flour, Vanilla & Cream:
Sift in the flour. Pour in the heavy cream, vanilla extract, and a tiny pinch of salt. Mix on low speed just until combined and silky smooth. Do not overmix! The batter will look quite runny—that is totally normal.
* Pour & Bake:
Pour the batter directly into your lined springform pan. Give the pan a sharp tap on the counter a few times to release any trapped air bubbles (you can pop surface bubbles with a toothpick).
Bake for 40 to 45 minutes. You are looking for a deeply caramelized, dark golden-brown top and a center that still has a prominent, jiggly wobble when you shake the pan.
* Cool & Set:
Remove from the oven. It will look puffed up like a soufflé and will sink as it cools. Let it cool completely in the pan at room temperature on a wire rack (at least 2 hours).
Chill it in the refrigerator for at least 4 hours (overnight is best) to let the center set into a luscious, mousse-like texture.
* Serve:
Unlatch the springform pan, gently peel away the parchment paper, slice, and enjoy every melt-in-your-mouth bite
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