Basque-Style Crustless Cheesecake
Make a creamy Basque-style crustless cheesecake with a deeply caramelized top, soft center, cream cheese, eggs, cream, sugar, and flour.
🍽 6 servings
⏱ Prep: 5 min
🔥 Cook: 40 min
⏰ Total: 45 min
📊 Easy
Vegetarian
Ingredients
- 500 g Cream cheese, at room temperature
- 200 g Beaten egg (approximately 4 large eggs)
- 200 g Granulated sugar
- 150 ml Heavy cream
- 20 g All-purpose flour
Instructions
- Grease a 7-inch / 18-cm springform pan. Line the pan with a large sheet of parchment paper so it covers the base and extends above the sides.
- Preheat oven to 200°C / 400°F.
- Cut the room-temperature cream cheese into chunks and place in a food processor. Pulse until it begins to smooth.
- Add the beaten eggs and process for approximately 1 minute, until smooth and free of obvious lumps. Stop and scrape the sides if needed.
- Add the sugar, heavy cream, and flour. Process for approximately 2–3 minutes until the batter is pale, creamy, and smooth and the sugar has substantially dissolved.
- Pour into the lined pan.
- Bake on the middle rack for approximately 40 minutes. The top should become deeply dark brown with slightly charred-looking edges. This is intentional.
- Remove from oven and cool completely at room temperature. The cheesecake will deflate somewhat as it cools.
- For the best chilled texture, refrigerate for at least 1 hour before unmolding and serving.
Nutrition
400 cal/serving
7g protein
30g carbs
28g fat
Chef's Notes
The deeply browned top is characteristic rather than a mistake. Expect the cheesecake to sink somewhat while cooling. Do not over-process solely to chase air into the batter. Room-temperature cream cheese blends more smoothly. Full-fat block-style cream cheese works best. Chilling improves slicing and texture.