Description
This super creamy burnt cheesecake features a caramelized top and a custard-like center. Inspired by the Basque-style cheesecake, it’s crustless, easy to make, and incredibly rich and smooth—perfect for special occasions or make-ahead desserts.
Ingredients
- 250 g cream cheese, softened
- 60 g granulated sugar
- 5 g cake flour
- 1 large egg yolk
- 1 large whole egg
- 150 g whipping cream
Instructions
- Preheat oven to 200°C (390°F). Line a 6-inch springform pan with parchment paper, letting it overhang the sides.
- In a bowl, beat the cream cheese and sugar until smooth and lump-free.
- Add the egg yolk and whole egg one at a time, mixing well after each addition.
- Sift in the cake flour and fold it in gently.
- Stir in the whipping cream until the batter is smooth and glossy.
- Pour the batter into the prepared pan and bake for 25–30 minutes, or until the top is dark brown and the center still jiggles slightly.
- Let cool completely at room temperature, then chill in the refrigerator for at least 4 hours before slicing and serving.
Notes
- For best texture, chill for at least 4 hours or overnight before serving.
- Don’t worry if the top looks very dark—it’s meant to be caramelized.
- Letting ingredients come to room temperature helps ensure a smooth batter.
- Use cornstarch instead of cake flour for a gluten-free version.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Category: Dessert
- Method: Baking
- Cuisine: Basque
Nutrition
- Serving Size: 1 slice (1/6 of cake)
- Calories: 280
- Sugar: 10g
- Sodium: 140mg
- Fat: 24g
- Saturated Fat: 15g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 10g
- Fiber: 0g
- Protein: 5g
- Cholesterol: 110mg
