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Desserts

Basque burnt cheesecake.

A crustless cheesecake with a deeply browned top and a soft center.

Makes
1 nine-inch cake, 10 slices
Hands-on
15 minutes
Total time
About 5½ hours including cooling and chilling
Effort
Some practice
Make it yourself ↓Buy premade ↓

GET WHAT YOU NEED

Your shopping list

For 1 nine-inch cake, 10 slices.

Cream cheese

681 g

Amazon Grocery cream cheese, 8 oz block

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The cheesecake needs 681 g: buy three 8 oz blocks (about 680 g total).

Heavy cream

1¼ cups

Blue Valley heavy whipping cream, 8 fl oz

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For the macaroni and cheese recipe, buy two 8 fl oz cartons to supply 2 cups. Refrigerate after opening.

All-purpose flour

3 tbsp

Amazon Grocery all-purpose flour, 2 lb

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Starting a sourdough culture requires extra flour for repeated feeds; buy enough beyond the bread dough quantity.

Amounts are what the recipe uses, not package sizes. Compare quantities and product details before buying.

KEEP IT SIMPLE

Tools & supplies

9-inch springform pan

Use the specified cake size.

Fat Daddio’s 9 × 3-inch springform pan

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This exact pan showed delayed availability when checked; check its delivery date. The manufacturer rates it to 550°F.

Baking parchment

Line base and sides.

Reynolds Stay Flat parchment roll, 15 inches wide, 45 sq ft

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Rated to 425°F, suitable for this 400°F recipe. Keep parchment away from heating elements and do not broil.

Mixing bowls and whisk

Whisk the eggs and cream into the smooth cheese mixture.

WEPSEN mixing bowls and whisk set

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Silicone spatula

Smooth the softened cream cheese and mix the batter.

ChefAide silicone spatulas, set of 5

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STEP BY STEP

Make it

  1. Prepare

    Heat oven to 400°F. Butter the pan and parchment; line the base and sides, leaving 1–2 inches of paper above the rim.

  2. Mix

    Smooth the softened cream cheese with sugar, flour and salt. Mix in vanilla, then eggs individually. Stir in cream until uniform.

  3. Bake

    Pour into the lined pan and tap gently to release bubbles. Bake 50–55 minutes, until puffed and deeply browned.

  4. Chill

    Cool in the pan, then lift out carefully. Refrigerate for at least 4 hours before slicing.

Good to know

  • This version follows Chef John’s 400°F formula; use parchment rated for at least 400°F and keep it clear of heating elements.
  • The cake settles as it cools. Refrigerate leftovers.

SAVE THE MAKING

Prefer it ready-made?

Compare these finished options with making your own.

Basque-style cheesecake

A bakery cake skips the hot oven and cooling time.

Sweet Street Basque cheesecake portions

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Food-service case listing; check the full pack quantity before ordering.

Links go to the selected products. Availability and delivery vary by location; check the current listing and package size before ordering.

Sources & further reading

Independent instructions informed by the sources below. No affiliation or endorsement is implied. These instructions have not been kitchen- or workshop-tested by DIBuyIt.

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