Basque burnt cheesecake comes from San Sebastian and is loved for its dramatically dark top, custardy center, and wonderfully unfussy no-crust method.
A very hot oven caramelizes the surface while the softly mixed batter remains creamy inside; lining the pan generously makes the rustic cake easy to release.
The center should still wobble when the cake comes out of the oven. It firms as it cools, so avoid baking until completely set.
Serving Suggestions
Serve chilled or cool with berries, espresso, or a little unsweetened whipped cream; the cake needs no elaborate topping.
Recipe Notes
Chill the baked cheesecake for at least 6 hours before slicing. It keeps refrigerated for four days and slices most cleanly when cold.
Spanish Basque Burnt Cheesecake
A crustless cheesecake with a deeply caramelized top and a soft, creamy center.
Ingredients
Equipment
Method
Mix the Batter:
- Heat the oven to 230°C / 450°F. Line a 23 cm springform pan with two overlapping sheets of parchment, leaving the paper well above the rim.
- Beat cream cheese and sugar until smooth. Add eggs one at a time, mixing just until incorporated.
- Mix in heavy cream, flour, vanilla, and salt until silky. Strain the batter if any lumps remain.
Bake and Chill:
- Pour the batter into the lined pan and bake for 50 to 55 minutes until the top is very dark brown and the center still wobbles.
- Cool completely in the pan, then refrigerate for at least 6 hours before removing the parchment and slicing.
Nutrition
Notes
- Use room-temperature ingredients for a smooth batter.
- A dark top is the signature of this dessert, not a sign that it has burned too far.
