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

A close-up slice of creamy Basque cheesecake showing its signature dark, caramelized top.
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This recipe gives you the rich, creamy interior and signature caramelized top of a true Burnt Basque Cheesecake without the fuss of a water bath. It is a simple, crustless dessert that impresses every time.

Ingredients

Scale
  • 900g full-fat cream cheese, softened to room temperature
  • 1 1/2 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 (or use 1/4 cup cornstarch for a slightly softer texture)

Instructions

  1. Preheat your oven to 400°F (200°C). Take an 8-inch or 9-inch springform pan. Line the bottom and sides with two overlapping sheets of parchment paper, allowing the paper to extend several inches above the rim of the pan. This excess paper is key for the rustic look.
  2. In a large bowl, use an electric mixer to beat the softened cream cheese until it is completely smooth and there are no lumps. Scrape down the sides of the bowl often.
  3. Add the sugar to the cream cheese and beat until just combined and creamy. Do not overmix at this stage.
  4. Add the eggs one at a time, mixing on low speed after each addition until the yolk disappears into the batter.
  5. Pour in the heavy cream, vanilla extract, and salt. Mix on low speed until everything is just incorporated.
  6. Sift the flour over the batter and mix on the lowest speed until no streaks of flour remain. The batter will be thin; this is correct for a creamy cheesecake.
  7. Pour the batter into the prepared pan.
  8. Bake for 50 to 60 minutes. The top should be deeply caramelized, almost black in spots, and the edges should look set. The center will still have a significant wobble, like soft gelatin.
  9. Remove the cheesecake from the oven. Let it cool completely on a wire rack at room temperature for about 2 hours. The center will deflate as it cools.
  10. Once cool, cover the pan loosely with plastic wrap and chill in the refrigerator for at least 6 hours, or preferably overnight, for the best creamy texture.
  11. When ready to serve, carefully remove the parchment paper sides and slice. Serve at room temperature for the creamiest result.

Notes

  • For a loaf pan cheesecake recipe, use a 9×5 inch loaf pan lined with parchment paper, reducing the baking time by about 10-15 minutes.
  • If you prefer a denser texture, chill the cheesecake completely before serving. For a soufflé-like, rich and velvety dessert experience, serve it slightly warmer, about 30 minutes after removing it from the fridge.
  • This crustless cheesecake relies on high heat for the signature burnt top; do not attempt to use a water bath, as it prevents the necessary caramelization.

Nutrition

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