Basque Cheesecake

Name: Basque Cheesecake (Burnt Top)
Prep time: 15 min
Cook time: 40 min
Total time: 6 h 55 min
Yield: 8 servings
Cuisine: Spanish
Ingredients: 2 lbs cream cheese, softened; 1 1/2 cups granulated sugar; 5 large eggs; 1/2 tsp salt; 2 cups heavy cream; 1/4 cup all-purpose flour; 1 tsp vanilla extract; cooking spray, for greasing

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.

🌍Spanish 🏷️Basque cheesecake 🏷️Cheesecake 🏷️Burnt cheesecake 🏷️Crustless cheesecake Dessert

🏷️

🏷️Baking

-0:00

thatdudecancookonTikTok

Total

6h 55m

Servings

8

Difficulty

Easy

Est. Cost

$17–$28

Recipe Source

View original recipe

From TikTok · by thatdudecancook

-0:00

thatdudecancookonTikTok

Ingredients

2 lbs cream cheese, softened
1 1/2 cups granulated sugar
5 large eggs
1/2 tsp salt
2 cups heavy cream
1/4 cup all-purpose flour
1 tsp vanilla extract
cooking spray, for greasing

8 Ingredients

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Instructions

1
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.
2
Add the eggs, salt, and heavy cream to the bowl and continue to mix until well combined.
3
Sift in the all-purpose flour and mix briefly to incorporate.
4
Finish by mixing in the vanilla extract until the batter is smooth.
5
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.
6
Lightly spray the inside of the pan and the parchment paper with cooking spray to help it stick and prevent the cake from sticking.
7
Pour the cheesecake batter into the prepared pan.
8
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.
9
Remove from the oven and let it cool completely to room temperature on a wire rack.
10
Once cooled, transfer the cheesecake to the refrigerator and chill for at least 6 hours, or preferably overnight, before slicing and serving.

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Tips & Notes

Pro tips

Use room-temperature cream cheese and eggs—cold ingredients create lumps and uneven baking.
Don't skip the high heat (400°F). The burnt top is the signature; bake on the lowest oven rack to ensure both caramelization and proper center texture.
The center should jiggle slightly when done—residual heat continues cooking it as it cools. Overbaking results in a dense, dry crumb.
Cool completely at room temperature (1–2 hours) before refrigerating to prevent cracking.

Substitutions

Heavy cream → crème fraîche (adds tang, same texture)
Vanilla extract → almond extract or omit (subtle flavor shift only)
All-purpose flour → cornstarch (1 tbsp; prevents excess browning on bottom)

Storage & make-ahead

Refrigerate covered for up to 3 days. Serve chilled or at room temperature; do not freeze.

Equipment

8- or 9-inch round cake pan or springform pan · Parchment paper or cooking spray

Common Questions

Why is my Basque cheesecake not getting a burnt top?

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.

Can I make Basque cheesecake ahead of time?

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.

What's the difference between Basque cheesecake and regular cheesecake?

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.

How do I know when it's done baking?

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.

Can I use a different pan size?

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.