A rich, ultra-creamy crustless cheesecake with a deeply caramelized (burnt) top and a soft, custardy interior — this Basque-style burnt cheesecake is unlike any traditional cheesecake I’ve made. With its bold look and luxurious texture, it’s a dessert that impresses without the need for a water bath or even a crust.

Basque Burnt Cheesecake

Why You’ll Love This Recipe

I love how simple yet indulgent this cheesecake is. There’s no need to worry about cracks or crusts — in fact, the signature burnt top is the star. It’s rustic, bold, and decadent, with a custard-like middle that melts in the mouth. Best of all, it’s shockingly easy to prepare for something that tastes so sophisticated. It’s perfect when I want to serve something elegant but fuss-free.

Ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

500 g full‑fat cream cheese, softened
155 g granulated sugar
3 large eggs, room temperature
1 Tbsp lemon juice
1 tsp vanilla extract
¼ tsp salt
300 ml heavy cream (35‑40% fat)
18 g all‑purpose flour, sifted

Directions

I start by preheating the oven to 230°C (about 450°F) and line an 8-inch (20-cm) round cake pan with two overlapping sheets of parchment paper. I make sure the paper extends well above the rim to allow for rising.
I beat the softened cream cheese until smooth, scraping the bowl as needed.
Next, I add the sugar and beat it in until the mixture is creamy and silky.
I beat in the eggs one at a time, mixing thoroughly and scraping the sides after each addition.
Then, I stir in the lemon juice, vanilla extract, and salt.
I mix the flour with half of the heavy cream to form a slurry, then pour it into the batter. I add the remaining cream and mix until everything is smooth and uniform.
I pour the batter into the prepared pan and tap it gently on the counter to remove any air bubbles.
I bake it for 25–35 minutes, until the top is deeply browned and the center is still a little jiggly — that’s key for the custardy texture.
I let it cool completely at room temperature. It deflates slightly, which is normal.
Finally, I refrigerate it for at least 4–8 hours (preferably overnight) before slicing and serving.

Servings and timing

This cheesecake makes 8 servings.

Prep time: 10 minutes
Cook time: 30 minutes
Chilling time: 8–10 hours
Total time: About 8.5–10.5 hours

Variations

I sometimes add orange zest instead of lemon juice for a citrus twist.
A dash of espresso powder gives it a mocha undertone that pairs wonderfully with the caramelized top.

Storage/reheating

I store leftovers in an airtight container in the fridge for up to 4 days. The texture actually improves a bit after a day. I don’t reheat this cheesecake — I prefer it cold or at room temperature, where the custardy center shines the most.

FAQs

What makes a Basque cheesecake different from regular cheesecake?

It’s crustless, baked at a high temperature to get that signature burnt top, and has a lighter, creamier, almost custard-like interior.

Can I use low-fat cream cheese?

I don’t recommend it. Full-fat cream cheese is essential to get the rich texture that defines this cheesecake.

Do I need a water bath?

Not at all. In fact, dry heat is what creates the beautiful burnt top — a water bath would prevent that.

Can I freeze Basque burnt cheesecake?

Yes, I can freeze it. I wrap slices in plastic and foil, then freeze for up to a month. I thaw in the fridge overnight before serving.

Why does my cheesecake collapse after baking?

It’s supposed to! The rise and fall give it that beautiful rustic look, and the center stays creamy and custard-like as it settles.

Conclusion

This Basque burnt cheesecake is a dessert I come back to again and again. It’s elegant, bold, and unbelievably creamy with just the right amount of sweetness. I love that it’s simple to prepare and even better the next day. Whether I serve it at a dinner party or enjoy a slice with coffee, it never fails to impress.