Burnt Basque Cheesecake
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This Burnt Basque Cheesecake is crustless, not sweet, and has a custard-like texture. This recipe doesn’t require a water bath, and you will be amazed at how simple it is to make. The creamy interior, caramelized exterior, and burnt appearance come from baking this cheesecake at high temperatures. One mixing bowl and no baking skills are required, which makes this the easiest cheesecake recipe you’ll ever make.
Table of Contents
What is Basque Cheesecake
The Basque Cheesecake originated in the Basque region of Spain. Created in the Spanish restaurant in San Sebastian, this cheesecake has become very popular. If you have never made this cheesecake, you have to try this recipe.
Why You’ll Love This Recipe
- One mixing bowl is required. Check also Chocolate Chip Cookies.
- No water bath is needed for baking. Try No Bake Cheesecake or Cheesecake in a Jar.
- This cheesecake is crustless. Check Strawberry or Pumpkin Cheesecake Macarons.
- You will be amazed by the texture. Check Meringoron or Macarons with Cookies.
Ingredients
- Cream cheese: Philadelphia cream cheese or any full-fat cream cheese.
- Eggs: Large eggs at room temperature. Eggs are used for moisture.
- Heavy Whipping Cream: Do not substitute with milk or half and half.
- Sugar: Powdered sugar. Gives a smooth texture to the cheesecake.
- Cornstarch: Used for structure. Helps to keep all ingredients together.
- Salt: For taste.
- Vanilla Bean Paste: Use vanilla pod or vanilla extract.
How to Make This Recipe
Preheat oven to 482°F (250 °C) convection bake. Prepare an 8 or 9-inch baking round pan. Lay two sheets of parchment paper inside, ensuring at least 2-3 inches of overhang on all sides of the pan. Press down to smooth out as much as possible inside the pan.
In the mixing bowl of a stand mixer with a paddle attachment, add cream cheese and sifted powdered sugar. Mix on low speed until all are combined. Scrape down the sides and mix again. Add eggs, cornstarch, salt, and vanilla bean paste. If you are using a vanilla pod, then split the pod in half and add the seeds. Mix for a few seconds. Then add heavy whipping cream and mix again on low speed until all is combined. The cheesecake mixture should be liquid and smooth. I make everything with a paddle attachment, but you can switch to a whisk if you like.
Tip from Marina: Mix cornstarch with a few spoons of heavy cream before adding to the cream cheese mixture to avoid lumps.
Transfer the cheesecake mixture to the prepared baking pan. Bake cheesecake in a preheated oven to 482°F (250 °C) for 15-20 minutes. The center of the cheesecake should be a little wobbly, and the top golden brown. If your oven does not have a convection bake option, then place the baked cheesecake under a broiler set on high to get a brown top. Just keep a close eye on the cheesecake!
After baking, remove the cheesecake from the oven and leave it at room temperature for a few hours to cool down. Then place it in the refrigerator to cool completely. When ready to serve, remove the baking pan and carefully transfer the cheesecake to a cutting board. Cut into slices and enjoy!
Recipe FAQs
Store Burnt Basque Cheesecake in an air-tight container in the fridge for 2-3 days. To be honest, I never have leftovers of this cheesecake.
No, I would not recommend freezing cheesecake.
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Recipe
Burnt Basque Cheesecake
Equipment
- 1 stand mixer or electric hand mixer
- 1 spatula
- 1 round baking pan
Ingredients
Burnt Basque Cheesecake
- 565 gr cream cheese room temperature 2 1/2 block
- 120 gr powdered sugar 1 cup
- 3 large eggs
- 30 gr corn starch 1/4 cup
- 240 ml heavy whipping cream 1 cup
- 5 gr salt
- 5 gr vanilla bean paste or vanilla extract
Instructions
How to Make Burnt Basque Cheesecake
- Preheat oven to 482°F (250 °C) convection bake.
- Prepare an 8 or 9-inch baking round pan. Lay two sheets of parchment paper inside, ensuring at least 2-3 inches of overhang on all sides of the pan. Press down to smooth out as much as possible inside the pan.
- In the mixing bowl of a stand mixer with a paddle attachment, add cream cheese and sifted powdered sugar. Mix them on the low speed until all are combined. Scrape down the sides and mix again.
- Add eggs, cornstarch, salt, and vanilla bean paste. If you are using a vanilla pod, then split the pod in half and add the seeds. Mix for a few seconds.
- Add heavy whipping cream and mix on the low speed until all is combined. The cheesecake mixture should be liquid and smooth. I make everything with a pedal attachment, but you can switch to a whisk if you like.
- Transfer the cheesecake mixture into the prepared baking pan.
- Bake for 15-20 minutes. The center of the cheesecake should be a little wobbly and top golden brown.
- Leave a cheesecake at room temperature for a few hours to cool down, then place in the refrigerator to cool completely.
- Remove the baking pan and carefully transfer the cheesecake to a cutting board. Cut into slices and enjoy!