Description
A rich, ultra‑creamy crustless cheesecake with a deeply caramelized (burnt) top and a soft, custardy interior — the Basque‑style burnt cheesecake.
Ingredients
- 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
Instructions
- Preheat oven to about 230‑°C (≈ 450‑°F). Line an 8‑inch (20‑cm) round cake pan with two overlapping sheets of parchment paper, letting the paper extend above the rim.
- Beat the softened cream cheese until smooth. Scrape down the bowl.
- Add sugar and beat until very smooth and creamy.
- Add eggs one at a time, beating after each addition, scraping bowl sides in between.
- Mix in lemon juice, vanilla extract, and salt.
- Mix flour into half the heavy cream to make a slurry, then incorporate into batter; add the remaining cream and mix to a uniform, smooth batter.
- Pour into the prepared pan. Tap gently to release air bubbles.
- Bake for about 25‑35 minutes, until the top is deeply browned (almost burnt), puffed, and the centre still jiggles a bit.
- Remove from oven and let cool completely at room temperature — it will deflate slightly.
- Chill in the refrigerator for at least 4‑8 hours (or preferably overnight) before slicing and serving.
Notes
- No crust needed — its beauty comes from being crustless.
- No water bath — bake in dry heat to achieve the burnt top. :contentReference[oaicite:0]{index=0}
- Use full‑fat cream cheese and heavy cream for proper texture. :contentReference[oaicite:1]{index=1}
- Let the cheesecake cool completely before refrigeration to help set the custard centre. :contentReference[oaicite:2]{index=2}
- Use parchment paper that comes well above the sides of the pan (at least 2 in / ~5 cm) because the cake rises. :contentReference[oaicite:3]{index=3}
- Don’t overbake — a little jiggle in the centre is good; it continues to set as it cools. :contentReference[oaicite:4]{index=4}
Nutrition
- Serving Size: 1/8 cake
- Calories: ~500 kcal
- Sugar: ~25 g
- Sodium: ~200 mg
- Fat: ~40 g
- Saturated Fat: ~22 g
- Unsaturated Fat: ~15 g
- Trans Fat: ~0.5 g
- Carbohydrates: ~30 g
- Fiber: <1 g
- Protein: ~8 g
- Cholesterol: ~150 mg
