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The Best Creamy Burnt Basque Cheesecake (No Crust, No Water Bath)

A close-up slice of creamy Basque cheesecake featuring its signature dark, caramelized top.
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Make the famous Burnt Basque Cheesecake, also known as San Sebastian Cheesecake. This recipe delivers a rich, custardy interior and a deeply caramelized top without needing a crust or a water bath, making it an easy yet impressive gourmet dessert.

Ingredients

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  • 900g full-fat cream cheese, softened to room temperature
  • 1 1/4 cups granulated sugar
  • 6 large eggs, room temperature
  • 2 cups heavy cream
  • 1 teaspoon vanilla extract
  • 1/4 teaspoon salt
  • 2 tablespoons all-purpose flour (optional, for slight structure)

Instructions

  1. Preheat your oven to 400°F (200°C). Get a 9-inch springform pan. Line the pan with two large sheets of parchment paper, pressing them firmly into the bottom and sides, allowing the edges to stick up high above the rim. This rustic look is part of the charm.
  2. In a large bowl, beat the softened cream cheese with an electric mixer on medium speed until completely smooth, about 2 minutes. Scrape down the sides.
  3. Gradually add the sugar and beat until fully combined and creamy.
  4. Add the eggs one at a time, mixing just until each egg is incorporated before adding the next. Do not overmix once the eggs are added.
  5. Slowly mix in the heavy cream, vanilla extract, and salt until the batter is uniform. If you are using flour, sift it in now and mix on low speed until just combined.
  6. Pour the batter into the prepared pan. The batter will fill the pan about three-quarters full.
  7. Bake for 50 to 60 minutes. The top should be deeply caramelized, almost black in spots, and the edges should look set. The center will still look very jiggly, like soft custard. This is correct for a creamy center.
  8. Remove the cheesecake from the oven. Let it cool completely on a wire rack at room temperature for about 2 hours. The center will deflate significantly as it cools.
  9. Once cool, cover the pan loosely with plastic wrap and chill in the refrigerator for at least 6 hours, or preferably overnight, for the best texture.
  10. To serve, carefully remove the outer ring of the springform pan. You can serve the cheesecake directly in the parchment paper liner for a rustic presentation. Serve at room temperature for the creamiest texture.

Notes

  • For a truly custardy center, serve this cheesecake slightly warmer than straight from the fridge. Allow it to sit out for 30 minutes before slicing.
  • If you want a smaller, easier-to-serve version, use a standard loaf pan lined with parchment paper. Adjust baking time down by about 10-15 minutes.
  • Do not worry about cracks or the burnt top; this is the signature look of a Basque Cheesecake.

Nutrition

Find it online: https://bringdish.com/basque-cheesecake-best-creamy-burnt-recipe/