Basque Cheesecake
Basque cheesecake is a crustless, custard-like dessert topped with a deeply caramelized burnt exterior that contrasts its creamy interior. It's prized for simplicity and drama—no water bath, no crust, minimal ingredients.
Basque cheesecake is a crustless, custard-like dessert topped with a deeply caramelized burnt exterior that contrasts its creamy interior. It's prized for simplicity and drama—no water bath, no crust, minimal ingredients.
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In the bowl of a stand mixer, combine the softened cream cheese and sugar. Mix on medium speed for about 3 minutes until smooth and creamy.
Add the eggs, salt, and heavy cream to the bowl and continue to mix until well combined.
Sift in the all-purpose flour and mix briefly to incorporate.
Finish by mixing in the vanilla extract until the batter is smooth.
Prepare a 9-inch springform pan by lining it with parchment paper. For a neater fit, you can cut a circle for the bottom and a strip for the sides.
Lightly spray the inside of the pan and the parchment paper with cooking spray to help it stick and prevent the cake from sticking.
Pour the cheesecake batter into the prepared pan.
Bake in a preheated oven at 450°F (232°C) for about 40 minutes. The cheesecake should be deeply caramelized on top and have a noticeable jiggle in the center.
Remove from the oven and let it cool completely to room temperature on a wire rack.
Once cooled, transfer the cheesecake to the refrigerator and chill for at least 6 hours, or preferably overnight, before slicing and serving.
Refrigerate covered for up to 3 days. Serve chilled or at room temperature; do not freeze.
8- or 9-inch round cake pan or springform pan · Parchment paper or cooking spray
Ensure your oven is fully preheated to 400°F and place the cheesecake on the lowest rack. The high heat is essential for caramelization. If browning too fast but not charring, lower the rack or reduce heat slightly and bake longer.
Yes. Bake, cool completely, then refrigerate for up to 3 days. Serve chilled or at room temperature. Do not freeze, as the texture becomes grainy.
Basque cheesecake has no crust, a higher egg-to-cream-cheese ratio for custard-like texture, and is baked at high heat to develop the signature burnt top. Regular cheesecake typically has a crust and is baked low and slow with a water bath.
Bake until the top is deeply caramelized and blackened in spots. The edges should be set but the center should jiggle slightly when gently shaken—it will continue to set as it cools.
This recipe is designed for a standard 8- or 9-inch round pan. Larger pans will require longer baking; smaller pans may overbake before the center sets.
