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.
Yields 8 Servings Servings Quarter (2 Servings) Half (4 Servings) Default (8 Servings) Double (16 Servings) Triple (24 Servings) Prep Time 15 minsCook Time 1 hrTotal Time 1 hr 15 minsIngredients
2 cups cream cheese, room temp
1 cup granulated sugar
4 large eggs
1 ½ cups heavy cream
¼ cup all-purpose flour
½ tsp fine sea salt
1 tsp pure 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
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
2 cups cream cheese, room temp
1 cup granulated sugar
4 large eggs
1 ½ cups heavy cream
¼ cup all-purpose flour
½ tsp fine sea salt
1 tsp pure 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
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.
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