This no crust burnt Basque cheesecake is the easiest cheesecake ever. It is perfectly caramelized on the top and edges, creamy yet firm on the inside, and so delicious with every bite. This one bowl recipe takes just a handful of ingredients and few minutes of prep. So so easy.
What is a Burnt Basque Cheesecake?
A burnt basque cheesecake is a cheesecake originating in Spain. It is made without a traditional cheesecake crust, and instead has a burnt or caramelized top and edges, which acts as its natural crust.
- cream cheese
- heavy cream
- granulated sugar - you can also substitute with brown sugar.
- all purpose flour
- vanilla extract
- lemon juice - just a touch.
How to Make the Best Easy Burnt Basque Cheesecake
First, preheat your oven to 425 F, and line a round 8-inch springform pan with 2 pieces of overlapping parchment paper,. Make sure the parchment paper covers the entire pan including the sides and bottom.
In a large mixing bowl, use a hand mixer (or stand mixer) to beat cream cheese, heavy cream, sugar, flour, vanilla extract and lemon juice together until well blended. Add eggs, one at a time, and beat until just blended. Do not overmix to avoid cracking during baking.
Pour filling into the prepared pan. Knock the side of the pan a few times to release trapped air bubbles. Bake for 55 minutes until the top turns burnt brown. Turn off the oven and leave the cheesecake in the oven for an hour, allowing it to reduce the temperature slowly. This helps prevent the cheesecake from cracking due to shrinkage.
Cover the pan with plastic wrap and transfer to the refrigerator overnight (or for at least 8 hours) to cool down and solidify. Cheesecake tastes better the next day after been refrigerated. To serve, remove the cheesecake from the springform pan and parchment paper. Transfer to a serving dish and slice.
More Cheesecake Recipes
- Classic New York Cheesecake
- Healthier Caramel Apple Fall Cheesecake
- Creamy Mango Cheesecake
- Carrot Cake with Cheesecake Topping
- Caramel Cheesecake Brownies
Did you make this recipe? I would greatly appreciate a comment and rating below, letting me know what you thought of the recipe. You can also snap a picture and tag me on Instagram @aheadofthyme or share it on the Pinterest pin so that I can follow along.