Basque Burnt Cheesecake Golden Custard (Printable)

Creamy, crustless Basque cheesecake with deep caramelized top and smooth, custardy middle.

# What You'll Need:

→ Dairy

01 - 1.3 pounds cream cheese, at room temperature
02 - 1.7 cups heavy cream
03 - 5 large eggs

→ Sugar

04 - 1 cup granulated sugar

→ Dry Ingredients

05 - 1/4 cup all-purpose flour
06 - 1/2 teaspoon fine sea salt

→ Flavorings

07 - 1 teaspoon vanilla extract (optional)

# How to Make It:

01 - Set oven temperature to 430°F (220°C). Line a 9-inch (23 cm) springform pan with parchment paper, ensuring the paper overhangs for easy release.
02 - In a large bowl, combine cream cheese and granulated sugar. Beat together with a stand mixer or hand mixer until completely smooth and creamy.
03 - Add eggs one at a time, mixing thoroughly after each addition until fully incorporated.
04 - Pour in heavy cream and optional vanilla extract. Mix until the batter is homogenous and silky.
05 - Sift all-purpose flour and fine sea salt into the bowl. Mix on low speed until just combined. Avoid overmixing.
06 - Transfer the batter into the prepared pan. Gently tap the pan on the countertop to eliminate any large air bubbles.
07 - Bake in the center of the preheated oven for 45 to 50 minutes, until the top is deeply browned but the center remains slightly wobbly.
08 - Remove the cake from the oven and cool to room temperature. Expect some deflation as it cools.
09 - Refrigerate for a minimum of 4 hours or overnight to set the texture before slicing and serving.

# Expert Suggestions:

01 -
  • Uses only a handful of basic pantry and fridge staples
  • No crust to fuss over means all focus is on that dreamy, creamy filling
  • Ready for the oven in under twenty minutes of hands-on time
  • Delivers an impressive dessert with minimal effort every time
02 -
  • Packed with protein and calcium from the dairy
  • Freezes surprisingly well so you can enjoy a slice on demand
  • Traditional Basque cheesecake intentionally looks burnt on top. That deep caramelization adds a hint of bitterness that balances all the creamy sweetness
03 -
  • For the most authentic texture do not overbake the cheesecake—a wobble in the center means creamy custard within
  • Always use room temperature ingredients to ensure the smoothest most even batter
  • Be generous with the parchment paper so you can lift the cheesecake out with no cracks on the sides

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