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Basque Cheesecake Recipe

Basque Cheesecake is a burnt cheesecake that offers a rich and caramelized top from being burnt. This thick and creamy Basque burnt cheesecake is a must make.
Course Desserts
Cuisine American
Keyword  basque burnt cheesecake,  burnt basque cheesecake,  burnt cheesecake,  spanish cheesecake, basque cheesecake, burned cheesecake, cheesecake, custard cheesecake, custard cheesecake recipe, easy basque cheesecake, easy cheesecake recipe, easy crustless cheesecake, gluten free basque cheesecake, gluten free crustless cheesecake, no crust cheesecake
Prep Time 10 minutes
Cook Time 45 minutes
Total Time 55 minutes
Servings 1 cheesecake
Calories 354kcal
Author Kelsey

Ingredients

Supplies

  • 10 inch springform pan
  • Sifter

Basque Cheesecake Ingredients

  • 3 block cream cheese room temperature
  • 5-6 large eggs room temperature (the more egg you use, the richer cheesecake will be)
  • 1 ½ cup sugar
  • 2 1/2 cups heavy cream room temperature
  • ½ cup all purpose flour sifted
  • ½ teaspoon salt
  • ½ teaspoon vanilla extract
  • Extra butter soften, to grease the pan

Instructions

  • Preheat your oven to 400 degrees. Then you will add a layer of butter to pan to grease then line the bottom and sides with parchment paper.
  • In a stand mixer, add your softened cream cheese and sugar and bean on medium-low speed for around a minute. Then add in the eggs one at a time, making sure to incorporate.
  • Then you will add in the heavy cream, salt, and vanilla, mixing as you do, scraping down the sides.
  • Add in the sifted flour, and mix just until it is incorporated. Don't overmix the batter. You want the batter to be creamy and no lumps.
  • Pour int othe pan, and then place the cheesecake in the oven and bake 45-50 minutes or until the top of the cheesecake is dark golden brown.
  • Once done, remove and allow to cool, then store in the refrigerator.
  • Slice and serve this Basque cheesecake anytime.

Notes

Sifting Flour: You need to sift the flour so it can create a light texture.
Allow the cheesecake to cool, then refrigerate the leftovers.
Gluten Free Cheesecake: Feel free to swap with a gluten free flour blend to make this Basque burnt cheesecake is gluten free.
Must Use Parchment Paper: It is very important to line the cheesecake pan with parchment paper.
You can use a push pan in replace of a springform pan.
No water bath is needed for this cheesecake pan.
You can freeze this burnt Basque cheesecake for 2-3 months in the freezer when froze properly.

Nutrition

Serving: 1g | Calories: 354kcal | Carbohydrates: 31g | Protein: 6g | Fat: 24g | Saturated Fat: 14g | Polyunsaturated Fat: 8g | Trans Fat: 1g | Cholesterol: 159mg | Sodium: 168mg | Sugar: 27g