Coffee and Dessert - Basque Cheesecake

Here is an easy crustless burnt cheesecake recipe that comes from Amy Nash at houseofnasheats.com. It originates from the Basque region of Spain and has a smooth, creamy taste. It is very easy to make, and you can have it in the oven in about 20 minutes. It does need to cool completely before removing from the pan, and then needs to be refrigerated for at least 4 hours before serving, so be sure to plan ahead. This cheesecake is absolutely delicious and will impress your family and friends.

Basque Cheesecake

4 (8-ounce) packages cream cheese, softened (full-fat recommended)
1 ½ cups granulated sugar
¼ cup all-purpose flour
½ teaspoon salt
1 teaspoon vanilla extract
5 large eggs, room temperature
1 ¼ cups heavy cream

  1. Preheat oven to 425°F. Line a 9-inch springform pan with two sheets of crinkled parchment paper for easy removal.
  2. In a large mixing bowl, beat cream cheese and sugar with an electric mixer on medium speed until combined and smooth. Add flour, vanilla, and salt. Mix again, stopping to scrape the bottom and sides of the bowl.
  3. Add eggs to the cream cheese mixture, mixing on low speed just until combined. Add heavy cream and mix again, scraping the bowl again until the cheesecake batter is nice and smooth. Pour the cheesecake batter into the prepared pan.
  4. Bake for 55-65 minutes until very browned and almost burned for a softer-set center, 65-75 minutes for a more firm center. You can switch the oven to broil during the last few minutes for more color, if desired.
  5. Remove the cheesecake from the oven and cool completely at room temperature before removing from the pan. Chill in the fridge for 4 hours or overnight before slicing and serving chilled or at room temperature.

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