Basque Burnt Cheesecake
A crustless cheesecake baked hot and fast until the top is deliberately burnished.
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Before You Start
Basque cheesecake flips every cheesecake rule: no crust, no water bath, no worrying about cracks, since a deeply burnished, almost-burnt top is the entire point. It bakes hot and fast, comes out looking collapsed and jiggly, and turns into the creamiest, custard-like cheesecake once cooled. Four ingredients, one bowl, no special skill.
Instructions
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1
Heat the oven to 220°C / 425°F. Line a 22 to 23 cm springform tin with two overlapping sheets of baking paper, pushed right up the sides and scrunched, letting the excess stick well above the rim.
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2
Beat the cream cheese and sugar until smooth and free of lumps, scraping the bowl often.
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3
Beat in the eggs one at a time, then the cream, then the flour and salt, mixing just until smooth each time. Don't overbeat once the flour is in.
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4
Pour into the tin and bake for 45 to 50 minutes, until the top is deeply burnished, almost black in patches, and the centre still wobbles like jelly when nudged.
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5
Cool at room temperature for an hour, then chill for at least 4 hours, ideally overnight, before releasing and slicing.
💡 Baker's tips
- The deep, dark top is meant to happen, don't pull it early because it looks burnt. That colour is where the flavour comes from.
- The centre needs to look underdone when it comes out. It firms up entirely from the chill, not the bake.
🔀 Make it your own
- Swap 100 g of the cream cheese for mascarpone for an even silkier centre.
- A tablespoon of espresso powder beaten in with the eggs gives a coffee version.
📦 Storing & freezing
Fridge, covered, for 4 days. Freezes well whole or sliced for a month; thaw overnight in the fridge.
❓ Frequently asked
Is Basque cheesecake supposed to look burnt?
Yes, the deeply browned, almost blackened top is intentional and where the recipe gets its name. It tastes caramelised, not bitter, when done right.
Why is my Basque cheesecake still liquid in the middle?
It should have a strong wobble when it comes out of the oven, that is correct. It finishes setting entirely in the fridge over several hours, not in the oven.
Baking in a different unit? Use the cups ↔ grams converter or the recipe scaler to halve or double this recipe.
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