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Basque Burnt Cheesecake

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Course: Baking
Cuisine: American
Keyword: baked cheesecake, basque cheesecake, burnt cheesecake, basque cheesecake, no crust cheesecake, baked cheesecake,, cheesecake, easy cheesecake recipe, no crust cheesecake
Author: Olive
This is a crustless cheesecake with a delicious burnt top. Quick and easy to prepare.
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Ingredients (click ingredient to buy it)


  • Preheat oven to 400F degrees
  • Butter and line a 9x5 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.
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