This post is based on my YouTube video, but I’ve made a few small improvements since publishing it to achieve an even silkier center and a beautifully caramelized top. If you love custardy desserts with minimal fuss, this Basque-style cheesecake delivers: no crust, one bowl, and that signature burnished surface that cracks like crème brûlée.

Think of it as the perfect show-stopping dessert for a Canada/USA family dinner, a holiday potluck, or a weekend baking project when you want something impressive without complicated techniques. It bakes hot and fast, sets as it cools, and slices like a dream.

Craving more classic desserts after this? Try my Crème Brûlée, Tiramisu, Crème Caramel, Moist Apple Cake, or a bright French Fruit Tart. Chocolate lovers—bookmark my No-Churn Dark Chocolate Ice Cream and Bakery-Style Double Chocolate Muffins. For a quick classic, bake the Pineapple Upside-Down Cake or whip up Homemade Nutella to drizzle on top of this cheesecake.

Why You’ll Love This Basque Cheesecake

No crust, no water bath. The high heat sets the outside while the center stays lush and custardy.
Reliable, bakery-style results. A deep bronzed top without special equipment.
One bowl, straightforward method. Just soften, mix, pour, bake.
Crowd-pleasing flavor. Cream cheese, vanilla, and a kiss of lemon for balance.
Great for make-ahead. Tastes even better after it rests.

Ingredients & Notes

Cream cheese — 500 g (about 17.5 oz). Brick-style full-fat for best texture.
Granulated sugar — 170 g (about ¾ cup + 2 tbsp).
Eggs — 4 large, room temperature for easier emulsification.
Heavy cream — 250 ml (1 cup), 33–36% MF.
All-purpose flour — 10 g (1 tbsp), just enough to stabilize.
Vanilla extract — 1 tbsp; pure vanilla makes a difference.
Fresh lemon juice — from 1 lemon; brightens and balances richness.
Butter + parchment — to line and grease the pan.

Pan: A 9-inch (23 cm) round springform is classic; an 8-inch (20 cm) square also works (as in the video). Double-line with parchment for easy unmolding and nice pleats on the sides.

Step-by-Step: Basque Burnt Cheesecake

Preheat hot & high. 400°F (200°C). Position rack in the middle.

Soften the cream cheese. If cold, give it a brief warm-up so it beats smooth—no lumps.

Beat cream cheese + sugar. Mix until glossy and unified, scraping the bowl.

Add eggs one by one. Incorporate fully before the next; keep the texture silky.

Flavor it. Mix in vanilla and lemon juice until smooth.
Add cream. Stream in heavy cream; the batter should be pourable and shiny.

Stabilize lightly. Sift in the flour and fold just to combine—don’t overmix.
Prep pan. Butter generously, line with parchment (bottom and sides), butter the paper.

Bake. Pour batter in; bake ~35 minutes. The top should be deeply caramelized and the center still jiggly.

Rest to set. Turn the oven off and let the cake rest 20 minutes. Cool to room temp, then chill if you prefer a firmer slice.

Unmold & slice. Peel parchment, transfer to a platter, and serve.

Texture tip: A slight wobble in the center is correct. It will continue to set as it cools, leaving that signature custardy middle.

Pro Tips & Troubleshooting

Lumpy batter? Your cream cheese was too cold. Keep mixing on low; a brief warm water bath under the bowl helps.
Pale top? Rack too low or oven too cool. Next time, move to the middle or add +5 minutes.
Too firm/dry? Overbaked. Pull it when the center still jiggles like soft gelatin.
Soggy sides? Under-greased pan or torn parchment. Butter generously and double-line.

Substitutions & Variations

Flour-free option: Swap the 10 g flour for 1 tsp cornstarch (gluten-free) or omit entirely for extra custardy texture.
Citrus swap: Lime or orange instead of lemon; or add ½ tsp grated zest.
Vanilla alternatives: Vanilla bean paste (1–1½ tsp) or add a drop of almond extract.
Sugar tweaks: Use fine caster sugar for faster dissolving; reduce by up to 15% for a slightly less sweet cake.
Toppings (optional): Spoon over Homemade Nutella, a quick berry compote, or salted caramel.
Serving ideas: Pair each slice with Crème Brûlée bites or a quenelle of Dark Chocolate Ice Cream for a plated dessert.

Storage & Make-Ahead

Chill: Cover and refrigerate up to 4 days. Flavor improves by day 2.
Freeze: Wrap slices tightly; freeze up to 2 months. Thaw overnight in the fridge.
Make-ahead: Bake the day before serving for the cleanest slices.

FAQ

Is Basque cheesecake supposed to crack?
Small cracks are normal with high-heat baking. The parchment pleats hide them and add to the rustic look.

Can I reduce the sugar?
Yes—drop to 140–150 g without texture issues. Below that, you may lose some caramelization.

Which pan is best?
A 9-inch springform with tall sides. Line fully with parchment to prevent leaks and to lift cleanly.

Do I need a water bath?
No—skip it. The high heat creates the caramelized top and creamy center you want.

What to serve with it?
Fresh berries, citrus segments, or a dollop of softly whipped cream. Or pair with French Fruit Tart at a dessert table.