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The Ultimate Easy & Creamy Burnt Basque Cheesecake (No Crust, No Water Bath)

A perfect slice of creamy Basque cheesecake with a deeply caramelized, burnt top resting on a white plate.
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Make the viral Burnt Basque Cheesecake, known for its perfectly caramelized top and rich, creamy interior. This recipe requires simple ingredients, no crust, and no water bath, making it an easy yet impressive gourmet dessert for any gathering.

Ingredients

Scale
  • 900g full-fat cream cheese, softened
  • 1 1/4 cups granulated sugar
  • 6 large eggs, room temperature
  • 2 cups heavy cream
  • 1 teaspoon vanilla extract
  • 1/4 teaspoon salt
  • 1/4 cup all-purpose flour

Instructions

  1. Preheat your oven to 400°F (200°C). Line a 9-inch springform pan with two large sheets of parchment paper, pressing them into the pan so they stick up high above the rim. This creates the rustic look.
  2. In a large bowl, beat the softened cream cheese with an electric mixer until completely smooth, about 2 minutes. Scrape down the sides.
  3. Gradually add the sugar and beat until the mixture is light and fluffy.
  4. Add the eggs one at a time, mixing well after each addition until just combined. Do not overmix.
  5. Slowly mix in the heavy cream, vanilla extract, and salt until smooth.
  6. Sift the flour over the batter and gently fold it in using a spatula until no streaks of flour remain.
  7. Pour the batter into the prepared pan. The batter will fill the pan high.
  8. Bake for 50 to 60 minutes. The top should be deeply caramelized, almost black in spots, and the center should still wobble significantly when gently shaken.
  9. Remove the cheesecake from the oven. It will deflate as it cools. Let it cool completely on a wire rack at room temperature for about 2 hours.
  10. Once cool, cover the pan loosely and chill in the refrigerator for at least 6 hours, or preferably overnight, for the best creamy texture.
  11. Before serving, carefully remove the sides of the springform pan and peel away the parchment paper. Serve chilled or allow it to come to room temperature for a softer, more custardy center.

Notes

  • For a smaller batch or easier serving, use a standard loaf pan lined with parchment paper instead of a 9-inch springform pan. Adjust baking time slightly, checking for the wobble after 40 minutes.
  • Serving the cheesecake at room temperature enhances the creamy, soufflé-like texture that defines this dessert.
  • Do not try to achieve a perfectly smooth top before baking; the cracks and dark spots are the signature look of this rustic cheesecake.

Nutrition

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