Ultimate Easy Basque Burnt Cheesecake with 8 Delicious Topping Ideas
This is the cheesecake you make when you want drama with almost no effort. No crust, no water bath, no fuss. You line a pan with crinkled parchment, blitz six ingredients, bake hot until the top is deeply bronzed and the center still wobbles, and let it collapse into a silky, custardy dream as it cools. It’s the kind of dessert that looks bakery-fancy but is weeknight easy.
Ingredients
- 24 ozfull fat cream cheese (room temperature)
- 1 cupgranulated sugar
- 4 largeeggs (room temperature)
- 1 ½ cupsheavy cream
- 2 teaspoonsvanilla extract
- 2 tablespoonsall purpose flour (or 1 tablespoon cornstarch for gluten free)
- ½ teaspoonfine salt
Directions
Method
- 1
Heat oven to 430°F. Place a rack in the center.
- 2
Line the pan. Crumple a large sheet of parchment, then flatten and press it into the springform so it rises at least 2 inches above the rim. Add a second sheet if needed to fully cover sides. No greasing required.
- 3
Beat cream cheese and sugar on medium until smooth, about 1 minute.
- 4
Beat in eggs one at a time, scraping once.
- 5
Mix in heavy cream and vanilla until combined.
- 6
Sift flour (or cornstarch) and salt over the batter, then beat just to blend. The batter should be silky and pourable.
- 7
Pour into the lined pan. Tap once to release large bubbles.
- 8
Bake 45 to 55 minutes until the top is deep brown, the edges are set, and the center still jiggles like loose custard. If the top is pale at 45 minutes, give it a few more minutes.
- 9
Cool in the pan on a rack until barely warm, about 2 hours. It will sink and crack a little as it settles.
- 10
Unlatch the pan, peel back the parchment, slice with a hot dry knife, and serve slightly warm or at cool room temperature.