Here is a Super Creamy Burnt Cheesecake recipe (Basque-style) with a custardy center and deeply caramelized top. It is simple, rich, and does not require a crust.
Super Creamy Burnt Cheesecake (Basque Style)
Preparation Time
15 minutes
Baking Time
45–50 minutes
Cooling Time
At least 2 hours
Servings
8–10 slices
Ingredients
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Cream cheese – 900 g (32 oz), room temperature
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Granulated sugar – 1¼ cups
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Eggs – 5 large, room temperature
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Heavy cream – 2 cups (480 ml)
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All-purpose flour – 2 tablespoons
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Vanilla extract – 1 teaspoon
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Salt – ¼ teaspoon
Directions
Step 1: Prepare the Pan
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Preheat oven to 220°C (425°F).
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Line a 9-inch (23 cm) springform pan with parchment paper, letting the paper rise above the edges.
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Do not grease the pan.
Step 2: Mix Cream Cheese and Sugar
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In a large bowl, beat cream cheese until completely smooth.
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Add sugar and mix until creamy and lump-free.
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Scrape down the bowl frequently.
Step 3: Add Eggs
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Add eggs one at a time, mixing gently after each addition.
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Do not overbeat; mix just until incorporated.
Step 4: Add Cream and Flavoring
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Pour in heavy cream and vanilla extract.
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Mix on low speed until smooth.
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Add salt and mix briefly.
Step 5: Add Flour
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Sift flour directly into the batter.
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Gently mix until fully combined.
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Batter should be thin and silky.
Step 6: Bake
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Pour batter into the prepared pan.
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Bake at 220°C (425°F) for 45–50 minutes.
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The top should be deeply golden to dark brown (almost burnt).
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The center should still jiggle when shaken.
Step 7: Cool
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Remove from oven and cool at room temperature for 1 hour.
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Refrigerate for at least 2 hours (overnight is best).
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Cheesecake will set while remaining creamy inside.
Tips for Perfect Burnt Cheesecake
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Use full-fat cream cheese only.
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High temperature is essential for the burnt top.
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Do not overbake; a jiggly center means creamy texture.
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Let it cool fully before slicing for clean cuts.
Variations
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Chocolate Burnt Cheesecake: Add 150 g melted dark chocolate.
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Lemon Burnt Cheesecake: Add zest of 1 lemon.
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Coffee Version: Dissolve 1 tablespoon instant coffee in cream.
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Gluten-Free: Replace flour with cornstarch.
Storage
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Refrigerate covered for up to 4 days.
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Serve chilled or slightly at room temperature.