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.
[cooked-sharing]
Yields8 ServingsPrep Time15 minsCook Time1 hrTotal Time1 hr 15 mins
Ingredients
2cupscream cheese, room temp
1cupgranulated sugar
4large eggs
1 ½cupsheavy cream
¼cupall-purpose flour
½tspfine sea salt
1tsppure vanilla extract
Prep the Pan
1
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!
Make the Batter
2
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 and Bake
3
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.
Cool & Set
4
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.
Serving Ideas
5
Enjoy as-is or with a side of fresh berries or fig jam.
Dust lightly with powdered sugar for extra flair.
Tips
6
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.
Ingredients
Ingredients
2cupscream cheese, room temp
1cupgranulated sugar
4large eggs
1 ½cupsheavy cream
¼cupall-purpose flour
½tspfine sea salt
1tsppure vanilla extract
Directions
Prep the Pan
1
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!
Make the Batter
2
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 and Bake
3
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.
Cool & Set
4
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.
Serving Ideas
5
Enjoy as-is or with a side of fresh berries or fig jam.
Dust lightly with powdered sugar for extra flair.
Tips
6
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.
