Burnt Basque Cheesecake – Rustic & Creamy Dessert
A rustic, crustless cheesecake with a caramelized top and ultra-creamy center. This Basque-style cheesecake is simple, dramatic, and perfectly imperfect.
- Prep Time: 15 minutes
- Cook Time: 55 minutes
- Total Time: 1 hour 10 minutes (plus chill time)
- Yield: 12 slices 1x
Ingredients
-
2 lbs (4 blocks) cream cheese, softened
-
1½ cups granulated sugar
-
6 large eggs
-
2 cups heavy cream
-
¼ cup all-purpose flour
-
1 tsp vanilla extract
-
¼ tsp salt
Instructions
-
Preheat oven to 400°F (200°C). Line a 9-inch springform or cake pan with parchment paper, leaving overhang.
-
In a large bowl, beat cream cheese and sugar until smooth.
-
Add eggs one at a time, mixing well.
-
Add cream, vanilla, and salt. Beat until smooth.
-
Sift in flour and mix until fully combined.
-
Pour batter into prepared pan. Tap to remove bubbles.
-
Bake for 50–60 minutes, until top is dark brown and center is jiggly.
-
Cool at room temp, then refrigerate for at least 4 hours.
-
Peel off parchment, slice, and serve chilled or at room temp.
Notes
-
For a gooier center, bake closer to 50 minutes.
-
Store in fridge for up to 5 days or freeze slices for later.
-
Serve with berries, caramel drizzle, or whipped cream