5.0 from 3 votes
Basque Cheesecake
The creamy sweet texture of this Burnt Basque Cheesecake recipe makes it a unique and wonderful dessert. This crustless cheesecake originates from the Basque region of Spain and has a smooth and delicious taste!
Prep Time
15 mins
Cook Time
15 mins
Cooling Time
4 hrs 30 mins
Total Time
5 hrs 35 mins
Servings: 10 servings
Calories: 262 kcal
Course:
Dessert
Ingredients
- 4 (8-ounce) packages cream cheese softened (full-fat recommended)
- 1 1/2 cups granulated sugar
- 1/4 cup all-purpose flour
- 1/2 teaspoon salt
- 1 teaspoon vanilla extract
- 5 large eggs room temperature
- 1 1/4 cups heavy cream
Instructions
- Preheat oven to 425°F. Line a 9-inch springform pan with two sheets of crinkled parchment paper for easy removal.
- In a large mixing bowl, beat cream cheese and sugar with an electric mixer on medium speed until combined and smooth. Add flour, vanilla, and salt. Mix again, stopping to scrape the bottom and sides of the bowl.
- Add eggs to the cream cheese mixture, mixing on low speed just until combined. Add heavy cream and mix again, scraping the bowl again until the cheesecake batter is nice and smooth. Pour the cheesecake batter into the prepared pan.
- Bake for 55-65 minutes until very browned and almost burned for a softer-set center, 65-75 minutes for a more firm center. You can switch the oven to broil during the last few minutes for more color, if desired.
- Remove the cheesecake from the oven and cool completely at room temperature before removing from the pan. Chill in the fridge for 4 hours or overnight before slicing and serving chilled or at room temperature.
Cup of Yum
Notes
- Storage: You can keep any leftover cheesecake in an airtight container in the fridge for up to 5 days.
- Freezing: This cheesecake will freeze well for up to 3 months. Wrap tightly in plastic wrap, then freeze. Thaw in the refrigerator overnight and let it sit out on the counter for 1-2 hours before serving.
- Mascarpone cheese: You can substitute the cream cheese for mascarpone cheese for a slightly different texture and flavor.
- Bake time and doneness: Typically this cheesecake is softer in the middle. But I like to cook it a little longer by adding another 10-15 minutes to the bake time for a more set-up slice.
Nutrition Information
Calories
262kcal
(13%)
Carbohydrates
33g
(11%)
Protein
4g
(8%)
Fat
13g
(20%)
Saturated Fat
8g
(40%)
Polyunsaturated Fat
1g
Monounsaturated Fat
4g
Trans Fat
0.01g
Cholesterol
116mg
(39%)
Sodium
157mg
(7%)
Potassium
64mg
(2%)
Fiber
0.1g
(0%)
Sugar
31g
(62%)
Vitamin A
561IU
(11%)
Vitamin C
0.2mg
(0%)
Calcium
33mg
(3%)
Iron
1mg
(6%)
Nutrition Facts
Serving: 10servings
Amount Per Serving
Calories 262
% Daily Value*
| Calories | 262kcal | 13% |
| Carbohydrates | 33g | 11% |
| Protein | 4g | 8% |
| Fat | 13g | 20% |
| Saturated Fat | 8g | 40% |
| Polyunsaturated Fat | 1g | 6% |
| Monounsaturated Fat | 4g | 20% |
| Trans Fat | 0.01g | 1% |
| Cholesterol | 116mg | 39% |
| Sodium | 157mg | 7% |
| Potassium | 64mg | 1% |
| Fiber | 0.1g | 0% |
| Sugar | 31g | 62% |
| Vitamin A | 561IU | 11% |
| Vitamin C | 0.2mg | 0% |
| Calcium | 33mg | 3% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.