Description
This Burnt Basque Cheesecake features a rich, creamy center and a beautifully caramelized top. With no crust and minimal fuss, it’s the easiest way to impress your guests with a deeply flavorful, custard-like dessert.
Ingredients
Units
Scale
- 681 grams cream cheese, room temperature
- 200 grams granulated sugar
- 20 grams cornstarch (heaping tablespoon)
- 1/2 teaspoon fine sea salt
- 2 teaspoons vanilla extract
- 4 large eggs, room temperature
- 360 ml heavy whipping cream, room temperature
Instructions
- Preheat your oven to 210°C (410°F) and line a 9-inch springform pan with parchment paper, allowing extra to hang over the sides.
- In a large bowl, beat the cream cheese until smooth and creamy. Add the sugar and beat again until fully combined and smooth.
- Mix in the cornstarch, salt, and vanilla extract. Then add eggs one at a time, mixing well after each addition.
- Slowly pour in the heavy whipping cream while mixing until the batter is silky and smooth.
- Pour the batter into the prepared pan. Tap the pan lightly on the counter to release any air bubbles.
- Bake for 50–60 minutes, or until the top is deep golden brown and the center jiggles slightly when gently shaken.
- Let it cool at room temperature in the pan. Once cool, refrigerate for at least 4 hours or overnight before serving.
- Slice with a warm knife and enjoy chilled or at room temperature.
Notes
- Use room temperature ingredients for the smoothest texture.
- Don’t be afraid of the burnt top — it adds flavor and character.
- Chill thoroughly before slicing for clean edges and perfect texture.
- Wrap and freeze individual slices for a make-ahead treat.
Nutrition
- Serving Size: 1 slice
- Calories: 420
- Sugar: 21g
- Sodium: 270mg
- Fat: 34g
- Saturated Fat: 20g
- Unsaturated Fat: 11g
- Trans Fat: 0g
- Carbohydrates: 25g
- Fiber: 0g
- Protein: 7g
- Cholesterol: 165mg