Description
A simple, forgiving, and delicious Basque Burnt Cheesecake that requires only five ingredients and no special tools. It features a dark, charred top and an impossibly creamy, custardy center, making it a gluten-free, restaurant-quality dessert that is easy to make ahead.
Ingredients
Scale
- 32 oz (900g) full-fat block cream cheese, softened
- 1 cup (200g) granulated sugar
- 5 large eggs, room temperature
- 1 cup (240ml) heavy cream (heavy whipping cream)
- 1 teaspoon vanilla extract
- 1 tablespoon all-purpose flour
Instructions
- Preheat oven to 400°F (200°C). Line a 9-inch springform pan with crumpled parchment paper, ensuring it covers the bottom and sides with overhang.
- In a large mixing bowl, beat the softened cream cheese and sugar together with a hand whisk until completely smooth and lump-free (about 2-3 minutes).
- Add the eggs one at a time, whisking well after each addition until just combined. Do not overmix.
- Pour in the heavy cream, vanilla extract, and flour. Whisk until the mixture is smooth and homogeneous.
- Pour the batter into the prepared pan and smooth the top with a spatula.
- Bake in the center of the preheated oven for 50-60 minutes. The edges should be puffed and deeply browned, while the center remains jiggly like Jell-O.
- Remove from the oven and let cool completely on a cooling rack at room temperature (1-2 hours). The center will sink as it cools.
- Refrigerate for at least 4 hours, preferably overnight, to set the texture.
- Run a knife around the edge to loosen, release the springform ring, and lift the cake out using the parchment overhang.
- Slice with a sharp knife (wiping between cuts) and serve chilled.
Notes
Use block cream cheese, not tub, for the best texture. Ensure cream cheese is fully softened to avoid lumps. The center should jiggle when removed from the oven; it will firm up as it cools. Do not skip the chilling time. For cleaner slices, dip the knife in hot water and wipe dry between cuts.
- Prep Time: 15 minutes
- Cook Time: 50-60 minutes
- Category: Dessert
- Cuisine: Basque
Nutrition
- Serving Size: 1 slice
- Calories: 380
- Sugar: 20
- Sodium: 220
- Fat: 32
- Saturated Fat: 19
- Carbohydrates: 22
- Protein: 6
Keywords: Basque Burnt Cheesecake, easy cheesecake, gluten-free dessert, burnt cheesecake, no water bath, creamy cheesecake, foolproof recipe