Burnt Basque Cheesecake Recipe that’s bold, creamy, and crustless. This rustic Spanish dessert features a dark top and custardy center.

Scale

24 oz full-fat cream cheese, softened

1 cup granulated sugar

3 tbsp all-purpose flour

½ tsp fine salt

½ tsp vanilla extract

4 large eggs, room temperature

1¼ cups heavy cream

Butter and parchment paper for lining

1. Preheat oven to 400°F. Grease and line a 9-inch pan with parchment.

2. Mix cream cheese, sugar, flour, and salt until smooth.

3. Add vanilla and eggs one at a time, mixing gently.

4. Stir in heavy cream until fully incorporated.

5. Pour batter into pan. Tap to release air.

6. Bake 50 minutes at 400°F. Increase to 425°F for final 10 minutes.

7. Cool at room temperature for 45 minutes.

8. Chill in refrigerator at least 4 hours or overnight.

9. Slice and serve chilled or at room temperature.

Use room temperature ingredients for smooth batter.

Don’t overmix—air bubbles cause cracking.

Burnt top is intentional and adds flavor.

Store in fridge up to 5 days or freeze up to 2 months.

Keywords: burnt basque cheesecake recipe, basque cheesecake, crustless cheesecake