This is the cheesecake you make when you want drama with almost no effort. No crust, no water bath, no fuss. You line a pan with crinkled parchment, blitz six ingredients, bake hot until the top is deeply bronzed and the center still wobbles, and let it collapse into a silky, custardy dream as it cools. It’s the kind of dessert that looks bakery-fancy but is weeknight easy.
Why It’s So Good
High heat caramelizes the top for a bittersweet edge while the middle stays luxuriously creamy. The contrast tastes like cheesecake meets crème brûlée, and the rustic look means zero decorating.
Serves & Timings
Serves: 10 to 12
Active Prep: 10 minutes
Bake Time: 45 to 55 minutes
Additional Passive Time: 2 hours cool
Total Time: about 3 hours
Equipment
9 inch springform pan
Parchment paper
Large mixing bowl
Hand mixer or stand mixer
Rubber spatula
Cooling rack
Ingredients
- 24 oz full fat cream cheese, room temperature
- 1 cup granulated sugar
- 4 large eggs, room temperature
- 1½ cups heavy cream
- 2 teaspoons vanilla extract
- 2 tablespoons all purpose flour (or 1 tablespoon cornstarch for gluten free)
- ½ teaspoon fine salt
Method
- Heat oven to 430°F. Place a rack in the center.
- Line the pan. Crumple a large sheet of parchment, then flatten and press it into the springform so it rises at least 2 inches above the rim. Add a second sheet if needed to fully cover sides. No greasing required.
- Beat cream cheese and sugar on medium until smooth, about 1 minute.
- Beat in eggs one at a time, scraping once.
- Mix in heavy cream and vanilla until combined.
- Sift flour (or cornstarch) and salt over the batter, then beat just to blend. The batter should be silky and pourable.
- Pour into the lined pan. Tap once to release large bubbles.
- Bake 45 to 55 minutes until the top is deep brown, the edges are set, and the center still jiggles like loose custard. If the top is pale at 45 minutes, give it a few more minutes.
- Cool in the pan on a rack until barely warm, about 2 hours. It will sink and crack a little as it settles.
- Unlatch the pan, peel back the parchment, slice with a hot dry knife, and serve slightly warm or at cool room temperature.
Tips & Variations
- For extra creaminess, stop baking while the very center still trembles noticeably.
- Add 1 teaspoon lemon zest for brightness or swap ¼ cup of the cream for sour cream for a tangier finish.
- Chill overnight for a firmer slice. Serve with macerated berries if you like.
- Gluten free: use cornstarch instead of flour.
Compact Nutrition (Per Slice — Approximate, 1 of 12)
Calories: 370 · Protein: 6 g · Fat: 30 g · Carbs: 19 g · Fibre: 0 g
Toppings & Pairings (mix and match)
- Cherry Compote
Simmer cherries with a little sugar and lemon until syrupy; cool and spoon over slices. Great warm or room temp.
- Balsamic Strawberries
Quarter strawberries, toss with a teaspoon of balsamic and sugar; rest 10 minutes to macerate.
- Mixed Berries with Mint
Blueberries, raspberries, blackberries lightly sugared; add slivered mint just before serving. - Salted Caramel + Flaky Salt
Warm caramel drizzle, finish with flaky sea salt. Optional toasted pecans. - Honeyed Figs + Pistachios
Quarter fresh figs, drizzle with warm honey, scatter chopped pistachios.
- Poached Pear Slices, Spiced Syrup
Pears poached with cinnamon stick and orange peel; fan slices, spoon a little syrup.
- Orange Segments + Candied Peel
Supremed oranges with a few strands of candied peel and a micro-grate of zest.
- Roasted Apples + Cinnamon
Roast thin apple wedges with butter, brown sugar, and cinnamon; spoon warm over slices. - Olive Oil + Sea Salt
Fruity extra-virgin drizzle and flaky salt; add cracked black pepper for a savory edge.
- Espresso Dust + Dark Chocolate Shavings
Light sprinkle of instant espresso powder and curls of 70% chocolate.
- Blueberry Lemon Sauce
Quick cook blueberries with lemon juice/zest and a touch of sugar; cool to jammy. - Macerated Cherries + Amaretto (adult)
Toss pitted cherries with a splash of amaretto and sugar; rest 15 minutes. - Raspberry Coulis
Blend raspberries with sugar and lemon, strain seeds; silky and bright. - Burnt Honey Drip
Cook honey until it just darkens and smells toffee-like; whisk in a knob of butter.
Beverage Pairings
- Coffee: Americano or cappuccino (balances richness).
- Tea: Earl Grey or jasmine (aromatic lift).
- Wine: Oloroso sherry, late-harvest Riesling, or Prosecco.
- Non-alc: Sparkling water with citrus twist or iced hibiscus tea.
FAQ
Ultimate Easy Basque Burnt Cheesecake with 8 Delicious Topping Ideas
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This is the cheesecake you make when you want drama with almost no effort. No crust, no water bath, no fuss. You line a pan with crinkled parchment, blitz six ingredients, bake hot until the top is deeply bronzed and the center still wobbles, and let it collapse into a silky, custardy dream as it cools. It’s the kind of dessert that looks bakery-fancy but is weeknight easy.
Ingredients
Equipment
Method
Method
- Heat oven to 430°F. Place a rack in the center.
- Line the pan. Crumple a large sheet of parchment, then flatten and press it into the springform so it rises at least 2 inches above the rim. Add a second sheet if needed to fully cover sides. No greasing required.
- Beat cream cheese and sugar on medium until smooth, about 1 minute.
- Beat in eggs one at a time, scraping once.
- Mix in heavy cream and vanilla until combined.
- Sift flour (or cornstarch) and salt over the batter, then beat just to blend. The batter should be silky and pourable.
- Pour into the lined pan. Tap once to release large bubbles.
- Bake 45 to 55 minutes until the top is deep brown, the edges are set, and the center still jiggles like loose custard. If the top is pale at 45 minutes, give it a few more minutes.
- Cool in the pan on a rack until barely warm, about 2 hours. It will sink and crack a little as it settles.
- Unlatch the pan, peel back the parchment, slice with a hot dry knife, and serve slightly warm or at cool room temperature.
Nutrition
Notes
Tips & Variations
- For extra creaminess, stop baking while the very center still trembles noticeably.
- Add 1 teaspoon lemon zest for brightness or swap ¼ cup of the cream for sour cream for a tangier finish.
- Chill overnight for a firmer slice. Serve with macerated berries if you like.
- Gluten free: use cornstarch instead of flour.
Toppings & Pairings (mix and match)
Cherry CompoteSimmer cherries with a little sugar and lemon until syrupy; cool and spoon over slices. Great warm or room temp.
Balsamic StrawberriesQuarter strawberries, toss with a teaspoon of balsamic and sugar; rest 10 minutes to macerate.
Mixed Berries with MintBlueberries, raspberries, blackberries lightly sugared; add slivered mint just before serving. Salted Caramel + Flaky Salt
Warm caramel drizzle, finish with flaky sea salt. Optional toasted pecans. Honeyed Figs + Pistachios
Quarter fresh figs, drizzle with warm honey, scatter chopped pistachios.
Poached Pear Slices, Spiced SyrupPears poached with cinnamon stick and orange peel; fan slices, spoon a little syrup.
Orange Segments + Candied PeelSupremed oranges with a few strands of candied peel and a micro-grate of zest.
Roasted Apples + CinnamonRoast thin apple wedges with butter, brown sugar, and cinnamon; spoon warm over slices. Olive Oil + Sea Salt
Fruity extra-virgin drizzle and flaky salt; add cracked black pepper for a savory edge.
Espresso Dust + Dark Chocolate ShavingsLight sprinkle of instant espresso powder and curls of 70% chocolate.
Blueberry Lemon SauceQuick cook blueberries with lemon juice/zest and a touch of sugar; cool to jammy.
Macerated Cherries + Amaretto (adult)
Toss pitted cherries with a splash of amaretto and sugar; rest 15 minutes.
Raspberry Coulis
Blend raspberries with sugar and lemon, strain seeds; silky and bright.
Burnt Honey Drip
Cook honey until it just darkens and smells toffee-like; whisk in a knob of butter.
Beverage Pairings
- Coffee: Americano or cappuccino (balances richness).
- Tea: Earl Grey or jasmine (aromatic lift).
- Wine: Oloroso sherry, late-harvest Riesling, or Prosecco.
- Non-alc: Sparkling water with citrus twist or iced hibiscus tea.
FAQ
Q: Does Basque cheesecake need a water bath.A: No. The high heat and parchment lining are intentional to brown the top and keep the middle creamy. That’s part of its charm. Q: How do I know when to pull it.
A: Look for a dark, well bronzed top with set edges and a jiggly center. It will firm as it cools. Many reliable recipes cue “still jiggly” as the goal. Q: Can I make it smaller.
A: Yes. Halve the recipe for a 6 inch pan and start checking at 30 to 35 minutes. Q: Can I flavor it.
A: Try espresso powder, citrus zest, or a splash of sherry or vanilla bean paste. Keep liquids modest so the texture stays lush.
