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–+ servings

Basque Burnt Cheesecake

Creamy, jiggly on the inside and caramelized on top, this Basque Burnt Cheesecake is easy to make with a handful of ingredients. This is my go-to recipe for a simple cheesecake that doesn’t even need a water bath!
5 from 2 votes
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Course: Dessert
Prep Time: 20 minutes
Cook Time: 1 hour
Total Time: 1 hour 20 minutes
Servings: 1 8-inch cheesecake

Ingredients

  • 1.5 pounds (3 8oz blocks/672g) full-fat cream cheese room temperature
  • 1 1/4 cups (250g) white granulated sugar
  • 3 large eggs room temperature
  • 1 cup (240ml) heavy cream room temperature
  • 2 teaspoons (10ml) vanilla extract
  • 1/2 teaspoon salt
  • 3 tablespoons (36g) all-purpose flour

Instructions

  • Preheat oven to 400°F/205°C. Butter the inside of a 8-inch springform pan, then line with 2 layers of parchment paper, leave parchment paper at least 2" of overhang around all edges. Make sure to cover the entire cake pan; otherwise the batter will leak through the bottom of the springform pan.
  • In a large bowl, using a mixer fitted with the paddle attachment, beat the cream cheese and sugar on medium speed until smooth and no lumps remain. Scrape down the sides of the bowl as needed. Add eggs one at a time, beating well after each addition. Reduce mixer speed to medium-low, add cream, salt, and vanilla and beat until combined. Do not over mix.
  • Sift flour evenly over cream cheese mixture using a fine-mesh sieve and mix on low speed until evenly combined, scraping down the sides of the bowl as needed. (You can use a rubber spatula to fold the sifted flour into the batter, too).
  • Pour batter into prepared pan. Bake cheesecake until the top turns golden brown and the center is still slightly jiggly, about 55–60 minutes.
  • Remove from the oven. Allow to cool for 10 minutes in the pan, then transfer to a wire rack to cool completely. Carefully remove the parchment paper from all sides then cut into wedges using a long sharp knife along heated with a glass of boiling water. Serve at room temperature.
  • Store the cheesecake in the refrigerator for up to 5 days.
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