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Carla’s Easy Basque Burnt Cheesecake Recipe

A close-up of a creamy slice of Basque burnt cheesecake with its signature dark, caramelized top.
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Make this impressive, crustless Basque Burnt Cheesecake. It features a perfectly caramelized top and a rich, creamy, mousse-like interior. This straightforward recipe delivers decadent Spanish flavor with minimal effort.

Ingredients

Scale
  • 1.5 lbs (three 8 oz blocks) full-fat cream cheese, room temperature
  • 8 oz mascarpone cheese, room temperature
  • 1 1/4 cups granulated sugar
  • 4 large eggs, room temperature
  • 2 large egg yolks, room temperature
  • 1 3/4 cups plus 1 tablespoon heavy cream
  • 1 tablespoon all-purpose flour
  • Pinch of fine sea salt

Instructions

  1. Line a 9-inch springform pan with two large sheets of parchment paper, overlapping them and allowing the paper to extend high above the rim of the pan. Press the paper into the pan to create deep wrinkles; this rustic look is part of the charm.
  2. Preheat your oven to 400°F (200°C).
  3. In a large bowl, use an electric mixer on medium speed to beat the room-temperature cream cheese until it is completely smooth and no lumps remain. Scrape down the sides of the bowl.
  4. Add the sugar and beat until just combined and smooth. Do not overmix at this stage.
  5. Add the mascarpone cheese and mix until incorporated.
  6. Add the eggs one at a time, mixing on low speed after each addition until just combined. Mix in the egg yolks.
  7. In a separate small bowl, whisk together the heavy cream, flour, and salt until the flour is dissolved.
  8. Pour the cream mixture into the batter and mix on low speed until everything is smooth. Stop mixing as soon as it is uniform.
  9. Pour the batter into the prepared pan.
  10. Bake at 400°F (200°C) for 50 to 60 minutes. The top should be deeply caramelized, almost black in spots, and the center should still have a significant wobble.
  11. Remove the cheesecake from the oven. The center will deflate as it cools, which is normal for this rich, creamy dessert.
  12. Let the cheesecake cool completely on a wire rack at room temperature for at least 2 hours.
  13. Chill the cheesecake in the refrigerator for a minimum of 6 hours, or preferably overnight, before serving. For the best texture, let it sit at room temperature for 30 minutes before slicing.

Notes

  • Use room-temperature ingredients; this is key for a smooth, lump-free batter.
  • Do not use a water bath; this cheesecake relies on high heat for its signature burnt top.
  • For a soufflé-like texture, serve slightly warmer (closer to room temperature). For a denser, more traditional cheesecake texture, serve chilled.
  • If your oven runs hot, start checking at 45 minutes. The dark top is essential for flavor.

Nutrition

Find it online: https://cookingbycarla.com/basque-burnt-cheesecake-recipe-easy-creamy/