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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 how simple is to make it. 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 the easiest cheesecake recipe you’ll ever make.

piece of Cheesecake.

What is Basque Cheesecake

The Basque Cheesecake originated in the Basque region of Spain. Created in the Spanish restaurant in San Sebastian, this cheesecake becoming very popular. If you never made this cheesecake, you have to try this recipe.

Why you’ll love this recipe

  • one mixing bowl required
  • no water bath needed for baking
  • this cheesecake is crustless
  • you will be amazed with the texture

Ingredients note

  • cream cheese. Philadelphia cream cheese or any full fat cream cheese.
  • eggs. Used for moisture.
  • heavy whipping cream. Do not substitute with milk or Hal and half.
  • powdered sugar. Gives 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.

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How to make this recipe

Preheat oven to 482oF (250oC) convection bake.

Prepare 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 pedal attachment add cream cheese and sifted powdered sugar. Mix them 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.

Tip from Marina: Mix cornstarch with a few spoons of heavy cream before adding to the cream cheese mixture to avoid lumps.

Add heavy whipping cream and mix on low speed until all is combined. The cheesecake mixture should be liquid and smooth. I make everything with pedal attachment, but you can switch to a whisk if you like.

Transfer the cheesecake mixture to the prepared baking pan. Bake for 15-20 minutes. The center of the cheesecake should be a little wobbly and the top golden brown.

Tip from Marina: If your oven does not have a convection bake option, then place baked cheesecake under a broiler set on height to get brown top. Just keep a close eye on the cheesecake!

Leave a cheesecake at room temperature for a few hours to cool down then place it to the refrigerator to cool completely.

Remove the baking pan and carefully transfer the cheesecake to a cutting board. Cut into slices and enjoy!

Burnt Basque Cheesecake.

How to store

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.

Burnt Basque Cheesecake.

If you make this Burnt Basque Cheesecake, please tag me on social media and make sure to leave a rating down below. I would love to see your creations!

Recipe Card

Burnt Basque Cheesecake

Burnt Basque Cheesecake

Marina
This Burnt Basque Cheesecake is crustless, not sweet and has custard-like texture. One mixing bowl and no baking skills required.
5 from 1 vote
Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Course Dessert
Cuisine Spanish
Servings 12 servings
Calories 299 kcal

Equipment

  • 1 stand mixer or electric hand mixer
  • 1 spatula
  • 1 round baking pan

Ingredients
  

  • 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
 

  • Preheat oven to 482oF (250oC) convection bake.
  • Prepare 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 stand mixer with pedal attachment add cream cheese and sifted powdered sugar. Mix them on the low speed until all combined. Scrape down the sides and mix again.
  • Add eggs, cornstarch, salt and vanilla bean paste. If you are using vanilla pod, then split pod in half and add the seeds. Mix for a few seconds.
  • Add heavy whipping cream and mix on the low speed until all combined. The cheesecake mixture should be liquid and smooth. I make everything with pedal attachment, but you can switch to whisk if you like.
  • Transfer cheesecake mixture into 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 few hours to cool down then place to the refrigerator to cool completely.
  • Remove the baking pan and carefully transfer the cheesecake to a cutting board. Cut into slices and enjoy!

Notes

If your oven does not have convection bake option, then place baked cheesecake under a broiler set on hight to get brown top. Just keep a close eye on cheesecake!

Nutrition

Serving: 1servingCalories: 299kcalCarbohydrates: 16gProtein: 5gFat: 25gSaturated Fat: 14gPolyunsaturated Fat: 1gMonounsaturated Fat: 6gTrans Fat: 0.004gCholesterol: 111mgSodium: 331mgPotassium: 97mgFiber: 0.02gSugar: 12gVitamin A: 987IUVitamin C: 0.1mgCalcium: 65mgIron: 0.3mg
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5 from 1 vote (1 rating without comment)

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