Burnt Basque Cheesecake for People Who “Don’t Bake”
Looks like it survived a house fire, tastes like it came from a secret dessert club. This cheesecake skips the water bath, the crust, and the anxiety — just a lush, custardy center under a sultry, bitter-sweet cap. Your oven does the drama; you take the credit.
Ingredients
- 2 cups 16 oz / 450 g full-fat cream cheese, room temp
- 1 cup 200 g granulated sugar
- 3 large eggs room temp
- 1 ½ cups 360 ml heavy cream
- ¼ cup 30 g all-purpose flour
- ½ teaspoon kosher salt
- 1 teaspoon vanilla extract
- Optional: zest of 1 lemon or orange for a perfume-y lift
Instructions
- Heat oven to 400°F (205°C). Line a 9-inch springform pan with parchment, letting it drape up and over the sides — no need for perfection; wrinkles = character.
- In a large bowl, beat cream cheese and sugar until silky and lump-free.
- Add eggs one at a time, mixing well after each.
- Stir in heavy cream, flour, salt, vanilla, and citrus zest if using. Batter should be loose but smooth.
- Pour into prepared pan. Bake 45–55 minutes, until the top is deeply bronzed and the center still jiggles like a confident flan.
- Cool in the pan to room temp, then chill for at least 3 hours for clean slices (or eat it warm and let chaos win).
Notes
• Why it works: The high temp caramelizes the top fast, sealing in a creamy center without fuss.
• Subs: Swap citrus zest for 2 tablespoons of your favorite liqueur (amaretto, coffee, or orange).
• Shortcuts: Use a stand mixer or blender for a one-and-done batter.
• Toddler tip: Serve tiny wedges with berries for balance; skip the booze.
• Apéro energy: Slice into thin slivers, serve with espresso or a splash of sherry.
• Subs: Swap citrus zest for 2 tablespoons of your favorite liqueur (amaretto, coffee, or orange).
• Shortcuts: Use a stand mixer or blender for a one-and-done batter.
• Toddler tip: Serve tiny wedges with berries for balance; skip the booze.
• Apéro energy: Slice into thin slivers, serve with espresso or a splash of sherry.