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Basque Burnt Cheesecake

A simple yet stunning Basque burnt cheesecake with a deeply caramelized top and soft, custardy center. No crust needed—just cream cheese, eggs, cream, and vanilla baked hot until the top burns beautifully.
Print Recipe
Prep Time 15 minutes
Cook Time 40 minutes
Total Time 55 minutes
Servings 8 10

Equipment

  • 1 | Springform tin (20 cm) | lined with parchment
  • 1 Large mixing bowl
  • 1 | Whisk or electric mixer |
  • 1 | Fine-mesh sieve |
  • 1 | Measuring jug |

Ingredients
  

  • 900 | g | full-fat cream cheese | room temperature
  • 5 | | large eggs | room temperature
  • 250 | g | caster sugar |
  • 400 | ml | double cream |
  • 2 | tsp | pure vanilla extract | or seeds from 1 pod
  • 1 | tbsp | plain flour | optional
  • 1 | pinch | salt |

Instructions
 

  • Line a 20 cm springform tin with parchment paper, allowing it to rise above the rim. Preheat oven to 220 °C.
  • Beat the cream cheese until completely smooth.
  • Add the eggs one at a time, mixing well after each.
  • Mix in the sugar, vanilla, and salt until combined.
  • Pour in the cream and mix until silky and smooth.
  • Optionally whisk in the flour.
  • Strain the batter through a fine-mesh sieve.
  • Pour into the prepared tin and bake 35–45 minutes until the top is deeply browned and the center still wobbles.
  • Cool completely in the tin before removing and slicing.

Notes

Store covered in the fridge for up to 4 days.
Best served slightly chilled or at cool room temperature.
For a softer set, reduce baking time by 5 minutes.
Room-temperature ingredients give the smoothest batter.