Basque Burnt Cheesecake (Crustless, Round)
Introduction
The Basque Burnt Cheesecake hails from San Sebastián, Spain, and has captured dessert lovers worldwide. Unlike the traditional New York style, this cheesecake is baked at high heat to create a deeply caramelized, “burnt” exterior that acts as a natural crust, while the inside remains luxuriously creamy and custard-like.
Ingredients
2 lbs (900 g) cream cheese, full-fat, softened to room temperature
1 ½ cups granulated sugar
6 large eggs, room temperature
2 cups heavy cream (double cream)
1 teaspoon salt
1 teaspoon vanilla extract
1/3 cup all-purpose flour, sifted
Instructions
Preheat Oven: 400°F (200°C).
Prepare Pan: Grease a 9-inch springform pan and line it with two large overlapping sheets of parchment paper, making sure the paper extends at least 2 inches above the rim.
Cream Cheese Base: In a large stand mixer, beat the cream cheese and sugar on medium speed until perfectly smooth and the sugar has fully dissolved.
Add Eggs: Incorporate eggs one at a time, beating until fully combined before adding the next.
Add Cream & Flavoring: Reduce speed to low and gradually pour in heavy cream, vanilla, and salt.
Fold in Flour: Gently fold in sifted flour until the mixture is fully smooth with no white streaks.
How to Make
Pour Batter: Transfer the batter into the prepared pan and tap it gently on the counter to remove large air bubbles.
Bake: 50–60 minutes, until the top is dark brown and the center still wobbly.
Optional: Broil for 1–2 minutes if the top needs extra color—watch carefully!
Cool: Let the cheesecake cool completely at room temperature. Expect cracks and slight sinking—this is signature.
Chill: Refrigerate at least 4 hours or overnight to set fully.
Variations
Espresso Basque: Add 2 tablespoons instant espresso powder to the cream for a coffee-forward flavor.
Honey & Sea Salt: Replace half the sugar with honey and sprinkle flaky sea salt on top before serving.
Pumpkin Spice: Fold in ½ cup pumpkin purée and 1 tablespoon pumpkin pie spice for a seasonal twist.
Tips for Success
Room Temperature Ingredients: Essential for silky texture and lump-free batter.
Sift the Flour: Prevents clumps and ensures a smooth custard.
Embrace the Jiggle: Undercooked wobble is normal—it guarantees a creamy center once cooled.
Nutrition (Per Slice)
Calories: 450 kcal
Total Fat: 36 g
Carbohydrates: 24 g
Protein: 7 g
Sugar: 20 g
Healthy Benefits
High in Calcium: Supports bone strength.
Keto-Friendly Option: Replace sugar with erythritol and flour with almond flour.
Protein-Rich: Eggs and cream provide a protein boost.
Conclusion
The Basque Burnt Cheesecake proves that imperfections can be beautiful. Its cracked edges and scorched top conceal a rich, creamy center, making it a sophisticated yet effortless dessert perfect for any occasion.
