Originating from the Basque region of Spain, this crustless cheesecake is intentionally "burnt" on top for a caramelized flavor and creamy, almost custardy interior. It's the rebel of cheesecakes—rustic, dramatic, and irresistibly rich.
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Preheat oven to 425°F (220°C).
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Line a 9-inch springform pan with parchment paper, allowing it to overhang.
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No need for neatness—the rustic folds add to its charm!
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In a large bowl, beat cream cheese and sugar until very smooth.
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Add eggs one at a time, beating well after each.
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Mix in cream, salt, and vanilla.
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Sift in the flour and mix until just combined.
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Pour the batter into the prepared pan.
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Bake on the center rack for 50–60 minutes until deeply golden brown on top and slightly jiggly in the center.
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Let cool in the pan at room temperature for at least 2 hours.
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Serve at room temp for a custardy center, or chill for a firmer texture.
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Enjoy as-is or with a side of fresh berries or fig jam.
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Dust lightly with powdered sugar for extra flair.
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Don’t under-brown the top! That signature burnt flavor is key.
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Avoid overbaking—it should still wobble a little in the middle when done.
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This cheesecake naturally cracks and falls slightly—that’s exactly what it should do.
Ingredients
Directions
-
Preheat oven to 425°F (220°C).
-
Line a 9-inch springform pan with parchment paper, allowing it to overhang.
-
No need for neatness—the rustic folds add to its charm!
-
In a large bowl, beat cream cheese and sugar until very smooth.
-
Add eggs one at a time, beating well after each.
-
Mix in cream, salt, and vanilla.
-
Sift in the flour and mix until just combined.
-
Pour the batter into the prepared pan.
-
Bake on the center rack for 50–60 minutes until deeply golden brown on top and slightly jiggly in the center.
-
Let cool in the pan at room temperature for at least 2 hours.
-
Serve at room temp for a custardy center, or chill for a firmer texture.
-
Enjoy as-is or with a side of fresh berries or fig jam.
-
Dust lightly with powdered sugar for extra flair.
-
Don’t under-brown the top! That signature burnt flavor is key.
-
Avoid overbaking—it should still wobble a little in the middle when done.
-
This cheesecake naturally cracks and falls slightly—that’s exactly what it should do.