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A slice of Basque burnt cheesecake with a dark caramelized top and creamy center.

Spanish Basque Burnt Cheesecake

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A crustless cheesecake with a deeply caramelized top and a soft, creamy center.
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Prep Time 20 minutes
Cook Time 55 minutes
Chilling 6 hours
Total Time 1 hour 15 minutes
Servings: 10 slices
Course: Dessert
Cuisine: Spanish
Calories: 510
Ingredients Equipment Method Nutrition Notes

Ingredients
 
 

Cheesecake Batter
  • 2 1/4 lb full-fat cream cheese softened
  • 1 1/4 cups granulated sugar
  • 6 large eggs room temperature
  • 1 1/2 cups heavy cream
  • 1/4 cup all-purpose flour sifted
  • 1 tsp vanilla extract
  • 1/2 tsp fine salt

Equipment

  • 23 cm springform pan
  • Stand mixer or hand mixer
  • Parchment paper
  • Fine-mesh sieve

Method
 

Mix the Batter:
  1. 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.
  2. Beat cream cheese and sugar until smooth. Add eggs one at a time, mixing just until incorporated.
  3. Mix in heavy cream, flour, vanilla, and salt until silky. Strain the batter if any lumps remain.
Bake and Chill:
  1. 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.
  2. Cool completely in the pan, then refrigerate for at least 6 hours before removing the parchment and slicing.

Nutrition

Calories: 510kcalCarbohydrates: 34gProtein: 10gFat: 38gSaturated Fat: 23gCholesterol: 220mgSodium: 420mgSugar: 31g

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.