Description
This Basque Cheesecake is a creamy, deeply caramelized dessert with a signature burnt top and rustic edges created by baking in scrunched parchment paper. It requires minimal ingredients and yields a rich, custardy interior with a slightly cracked surface and no need for a crust. Perfectly balanced between sweet and tangy, it’s best served chilled or at room temperature.
Ingredients
Scale
Cheesecake Batter
- 750 g / 1.5 lb cream cheese blocks, room temperature (Philadelphia recommended)
- 1 cup caster (superfine) sugar (regular white sugar also fine)
- 1 1/4 cups whipping cream, room temperature (take out of fridge 15 minutes prior)
- 1/4 cup plain/all-purpose flour
- 1 tsp vanilla bean extract or vanilla bean paste
- 3/4 cups + 1 tbsp lightly whisked eggs, room temperature (approximately 4–5 large eggs)
Instructions
- Preheat Oven: Set oven to 220°C / 425°F (200°C fan) and place the shelf in the middle position.
- Prepare Pan: Scrunch and fold two 40cm/16 inch parchment sheets into an “X” shape to fit a 20cm/8 inch springform pan (6cm/2.5 inch tall). Press the parchment into the pan and fold the edges over the rim to create rustic sides that will hold together during baking.
- Beat Cream Cheese: In a large bowl, beat the cream cheese on medium speed for 2 minutes until smooth and lump-free, scraping down the sides as needed.
- Add Sugar: Add the sugar and beat on low speed for 10 seconds until incorporated.
- Mix Flour and Cream: In a separate bowl, whisk 1/4 cup of the cream with the flour until smooth and paste-like. Gradually whisk in the remaining cream and vanilla extract until fully combined and pourable.
- Combine Cream Mixture with Cream Cheese: Slowly pour the cream-flour mixture into the cream cheese bowl with the mixer on low speed and beat just until combined.
- Add Eggs: Gradually add the lightly whisked eggs while mixing on low speed. Stop immediately once eggs are incorporated to avoid introducing air bubbles.
- Remove Air Bubbles: Pour the batter into the prepared pan. Bang the pan firmly on the counter to release air bubbles. Use a small sharp knife to pop any bubbles on the surface. Repeat this 3-5 times.
- Bake: Bake in the preheated oven for 45 minutes or until the top is a deep golden brown and caramelized. Baking time can extend up to 65 minutes; watch carefully to avoid burning. The center will remain wobbly and the cheesecake will rise like a soufflé.
- Cool and Chill: Allow the cheesecake to cool in the pan on the counter for at least 2 hours (it will sink naturally). Then refrigerate uncovered for a minimum of 8 hours—overnight is ideal.
- Serve: Release the springform pan sides and lift out the cheesecake using the parchment paper overhang. Fold down the parchment sides for presentation. Serve chilled or at room temperature, sliced like a cake. No additional toppings needed.
Notes
- Use room temperature ingredients for smooth batter and even baking.
- The scrunched parchment creates the characteristic rustic look and prevents sticking.
- Measure eggs by volume for accuracy (3/4 cups plus 1 tbsp whisked eggs equals about 4-5 large eggs).
- Don’t overbeat the batter to minimize air bubbles that can cause cracking during baking.
- Baking times vary depending on your oven; watch closely between 45-65 minutes for desired caramelization.
- Allow full chilling time to set the custardy interior before slicing.
- Serve without additional cream or toppings to highlight the cheesecake’s pure flavor.
- Prep Time: 15 minutes
- Cook Time: 45-65 minutes
- Category: Dessert
- Method: Baking
- Cuisine: Spanish
Keywords: Basque cheesecake, burnt cheesecake, creamy cheesecake, Spanish dessert, no crust cheesecake, caramelized cheesecake
