If you want this delicious cheesecake with burnt top but not too much of it, this recipe is right for you. This is a scaled down version of Bon Appetit‘s Basque Burnt Cheesecake.
We are four in the family and this is just perfect for us.
I used a loaf pan but this can also be baked in a 6-inch round or square cake pan. Perfect for those who have countertop oven.
The contrast of the slightly bitter burnt top to the sweet and creamy cheesecake underneath give this dessert a good balance. The flavor gets better after a day too.
So if you don’t mind waiting, let it rest in the fridge first. Or try to make it a day before.
This is a crustless cheesecake so it is super quick and easy to prepare!
Beat cream cheese and sugar until soft and creamy. Add eggs, one at a time. Pour in cream and vanilla extract and beat until smooth
Add flour and salt, mix on low speed until free of lumps
Pour into prepared pan..
..and bake for about an hour until burnt on top and cracks appear
Chill for at least 1-2 hours before serving
Basque Burnt Cheesecake
- Stand Mixer
- Loaf Pan
- Parchment Paper
- Range Oven
- Silicone Baking Spatula
- Personal Fridge
- 10 oz Cream Cheese softened / room temperature
- ½ cup Sugar
- 2 small Eggs
- 1 cup Heavy Cream
- 1 tsp Vanilla Extract
- ¼ tsp Fine Salt
- 2 Tbsp Flour
- Preheat oven to 400F degrees
- Butter and line a 9×5 inch loaf pan with line with 2 overlapping sheets of parchment, making sure parchment comes at least 2" above top of pan on all sides for easier release of cheesecake from the pan.
- It helps to keep the parchment from folding in if you crumple it first.
- Using the paddle attachment of your stand mixer, beat softened creamcheese and sugar on medium-low speed, scraping down sides of bowl until soft and creamy.
- Increase speed to medium and add eggs one at a time, beating each egg 15 seconds before adding the next.
- Scrape down sides of bowl, then reduce mixer speed to medium-low.
- Add cream and vanilla extract and beat until combined, about 30 seconds.
- Turn off mixer and sift flour and salt evenly over cream cheese mixture.
- Beat on low speed until incorporated, about 15 seconds.
- Scrape down sides of bowl (yet again) and continue to beat until batter is very smooth, homogenous, and silky, about 10 seconds.
- Pour onto prepared pan and bake until the top is really golden dark brown and still very jiggly in the center, 60–65 minutes.
- You can see some cracks on top of the cheesecake.
- Let cool slightly (it will fall drastically as it cools), then unmold.
- Let cool completely.
- Carefully peel away parchment from sides of cheesecake.
- Put on the fridge to chill for at least 2 hours or if you can wait, this is better eaten the next day.