Basque Burnt Cheesecake

This Basque Burnt Cheesecake recipe is one of the easiest cheesecakes to make because there is no crust to make, you don’t have to worry about it cracking or sinking (because that’s what it’s supposed to do!) no water baths, and oh did I mention it’s utterly delicious?!

2 lbs (907g) of softened, brick-style cream cheese
1 1/2 cups (301g) of sugar
4 eggs, room temperature
1 1/2 cups (355 ml) heavy cream
2 teaspoons (10ml) of vanilla extract
1 Tablespoon (15 ml) orange zest, grated
1/4 teaspoon (large pinch) Kosher salt
1/4 cup (34g) all-purpose flour, sifted

Preheat the oven to 400F (200C).
Line a 9″ springform pan with 2 sheets of parchment paper going in opposite directions. Press in the paper to fit snugly and to allow for it to rise up the sides.


Beat together the cream cheese and the sugar until smooth and creamy.

Add the eggs one at a time, beating in between each addition and scraping down the bowl as needed.

Add the heavy cream and beat until combined. Add the vanilla, salt, and orange zest. Beat to combine.


Sift in the flour and beat until incorporated.

Pour the batter into the prepared pan and bake at 400F for 1 hour and 5 minutes.
Cake will be golden brown on top and still a bit giggly in the center.

Not to worry it will set up as it cools and as it is refrigerated. Refrigerate it overnight or a minimum of 6 hours before serving.

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