Free recipe Spanish

Basque Burnt Cheesecake

Name: Basque Burnt Cheesecake
Prep time: 15 min
Cook time: 60 min
Total time: 75 min
Yield: 10 servings
Cuisine: Spanish
Ingredients: 1 tbsp unsalted butter, softened, for the pan; 2 lb cream cheese, full-fat blocks, at room temperature; 1 1/4 cups granulated sugar; 1/2 tsp kosher salt; 5 large eggs, at room temperature; 1 1/2 cups heavy cream, at room temperature; 1 tsp vanilla extract; 1/2 tsp lemon zest, finely grated; 1/4 cup all-purpose flour; fresh berries, for serving, optional

Crustless cheesecake baked hot until deeply caramelized outside and barely set, custardy and creamy in the middle.

By Marisol Vance, Founder & Head of Recipe Development Published August 6, 2025

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Prep: 15 min
Cook: 1 hr
Total: 1 hr 15 min
Servings: 10
Level: Easy

Born in San Sebastian, this cheesecake breaks every rule of the classic. There is no crust, no water bath and no fear of cracks. A very hot oven scorches the outside to a dark, bittersweet caramel while the center stays soft and almost molten.

It is also one of the easiest showstoppers you can make. Everything goes into one bowl, the parchment lining is meant to look rustic, and the dramatic sunken top is exactly right.

Let it cool to room temperature for the creamiest texture, or chill it for a firmer, denser slice. A small glass of sweet sherry or a handful of ripe berries is all it needs.

No crust, no water bath
Caramelized top, custardy center
One bowl, easy showstopper

Directions

Heat the oven to 400 degrees F with a rack in the middle.
Butter a 10-inch springform pan. Press two overlapping 16-inch sheets of parchment into the pan, pleating them against the sides so they rise at least 2 inches above the rim, and butter the parchment lightly.
Beat the cream cheese, sugar and salt on medium-low speed for about 2 minutes, until completely smooth and no lumps remain.
Add the eggs one at a time, beating on low and scraping the bowl after each addition.
Pour in the heavy cream, vanilla and lemon zest and mix on low until smooth.
Sift the flour over the batter and mix on low just until it disappears. The batter will be very loose.
Pour the batter through a fine-mesh strainer into the lined pan and set the pan on a rimmed baking sheet.
Bake for 55 to 65 minutes, until the top is deep brown, nearly black in spots, and the center still jiggles loosely when the pan is shaken.
Cool the cheesecake in the pan on a rack for at least 2 hours. It will puff in the oven and sink dramatically as it cools.
Release the ring, lift out the cheesecake by the parchment and peel the paper away from the sides. Serve at room temperature, or chill at least 4 hours for a firmer texture.

Test-kitchen tips

Cover and refrigerate leftovers for up to 4 days. Let slices sit out for 30 minutes before serving to bring back the creamy center.
Every oven browns differently, so trust the color and the wobble rather than the clock. If the top darkens too early, move the rack down one level.
For a tangier cheesecake, replace 1/2 cup of the heavy cream with sour cream.