Description
A straightforward recipe for a crustless Basque Burnt Cheesecake, focusing on achieving a deeply caramelized top and a creamy, velvety interior without using a water bath.
Ingredients
Scale
- 900 g cream cheese, softened to room temperature
- 250 g granulated sugar
- 6 large eggs, room temperature
- 480 ml heavy cream (35% fat)
- 1 teaspoon vanilla extract
- 1/4 teaspoon salt
- 30 g all-purpose flour
Instructions
- Preheat your oven to 200 degrees Celsius (400 degrees Fahrenheit).
- Line a 9-inch springform pan with two large sheets of parchment paper, allowing the paper to overhang significantly on all sides. Do not worry about neatness; the rustic look is desired.
- In a large bowl, beat the softened cream cheese with an electric mixer until completely smooth. Scrape down the sides of the bowl.
- Gradually add the sugar and beat until just combined and smooth. Do not overmix.
- Add the eggs one at a time, mixing on low speed after each addition until just incorporated.
- Pour in the heavy cream, vanilla extract, and salt. Mix on low speed until the batter is uniform.
- Sift the flour over the batter and mix briefly on low speed until no streaks of flour remain. The batter will be thin.
- Pour the batter into the prepared pan.
- Bake for 50 to 60 minutes. The edges should be set and deeply browned, and the center should still jiggle significantly when the pan is gently shaken.
- Remove the cheesecake from the oven. It will deflate as it cools.
- Let the cheesecake cool completely at room temperature for at least 3 hours.
- Chill the cheesecake in the refrigerator for a minimum of 6 hours, preferably overnight, before serving.
Notes
- Use room temperature ingredients for the smoothest batter texture.
- Do not use a water bath; this recipe relies on high heat for the characteristic char.
- If you prefer a loaf pan, use an 8×4 inch pan lined with parchment paper and adjust the baking time slightly, checking for doneness around 45 minutes.
- The center will look underdone when you remove it; this is correct for a creamy texture.
- Prep Time: 15 min
- Cook Time: 60 min
- Category: Dessert
- Method: Baking
- Cuisine: Spanish
Nutrition
- Serving Size: 1 slice
- Calories: 450
- Sugar: 35
- Sodium: 250
- Fat: 35
- Saturated Fat: 22
- Unsaturated Fat: 13
- Trans Fat: 0.5
- Carbohydrates: 30
- Fiber: 0.5
- Protein: 9
- Cholesterol: 220