Basque Cheesecake

5 from 1 vote

The creamy sweet texture of this Burnt Basque Cheesecake recipe makes it a unique and wonderful dessert. This crustless cheesecake originates from the Basque region of Spain and has a smooth and delicious taste!

Prep Time15

Cook Time50

Cooling Time4 30

Total Time5 35

Course: Dessert

Cuisine: Basque

Servings: servings

Calories: 262kcal

Author: Amy Nash

Ingredients

4 (8-ounce) packages cream cheese, softened (full-fat recommended)
1 ½ cups granulated sugar
¼ cup all-purpose flour
½ teaspoon salt
1 teaspoon vanilla extract
5 large eggs, room temperature
1 ¼ cups heavy cream

Instructions

Preheat oven to 425°F. Line a 9-inch springform pan with two sheets of crinkled parchment paper for easy removal.
In a large mixing bowl, beat cream cheese and sugar with an electric mixer on medium speed until combined and smooth. Add flour, vanilla, and salt. Mix again, stopping to scrape the bottom and sides of the bowl.
Add eggs to the cream cheese mixture, mixing on low speed just until combined. Add heavy cream and mix again, scraping the bowl again until the cheesecake batter is nice and smooth. Pour the cheesecake batter into the prepared pan.
Bake for 55-65 minutes until very browned and almost burned for a softer-set center, 65-75 minutes for a more firm center. You can switch the oven to broil during the last few minutes for more color, if desired.
Remove the cheesecake from the oven and cool completely at room temperature before removing from the pan. Chill in the fridge for 4 hours or overnight before slicing and serving chilled or at room temperature.

Notes

Storage: You can keep any leftover cheesecake in an airtight container in the fridge for up to 5 days.
Freezing: This cheesecake will freeze well for up to 3 months. Wrap tightly in plastic wrap, then freeze. Thaw in the refrigerator overnight and let it sit out on the counter for 1-2 hours before serving.
Mascarpone cheese: You can substitute the cream cheese for mascarpone cheese for a slightly different texture and flavor.
Bake time and doneness: Typically this cheesecake is softer in the middle. But I like to cook it a little longer by adding another 10-15 minutes to the bake time for a more set-up slice.

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