Ultra Smooth Custard-Style Cheesecake with Caramelized Top
If you love cheesecake but hate complicated recipes, this burnt Basque cheesecake will change your life.
No crust.
No water bath.
No fancy techniques.
Just mix everything in one bowl, bake at high heat, and let the oven do the magic.
The result?
A cheesecake that looks rustic and beautifully “burnt” on top, with deep caramel flavors outside and an unbelievably creamy, custard-like center inside.
When you slice it, the knife glides through like butter. The middle is soft, silky, and almost melts on your tongue. It’s rich without being heavy, sweet without being overwhelming, and incredibly addictive.
This famous Spanish cheesecake (from San Sebastián) has become popular worldwide for a reason.
It’s simple. It’s elegant. And it tastes AMAZING.
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Why You’ll Love This Cheesecake
No Crust Needed
Skip the biscuit base completely.
Super Creamy Texture
Like cheesecake + custard combined.
Foolproof Recipe
Hard to mess up.
Rustic Beauty
Cracks and dark top are normal (and beautiful).
Minimal Ingredients
Only 6–7 simple items.
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Ingredients
• 500 g cream cheese (room temperature)
• 1 cup heavy cream (240 ml)
• ¾ cup sugar (150 g)
• 3 large eggs
• 1 tablespoon flour or cornstarch
• 1 teaspoon vanilla extract
• pinch salt
Optional:
• lemon zest
• caramel sauce
• whipped cream
• berries
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Ingredient Tips
Cream Cheese
Full fat only. Low fat won’t give creamy texture.
Heavy Cream
Makes it rich and silky.
Eggs
Help structure the cheesecake.
Flour/Cornstarch
Slightly stabilizes center.
Sugar
Balances richness.
Use room temperature ingredients for smooth batter.
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Equipment Needed
• 18–20 cm cake pan
• parchment paper
• mixing bowl
• hand mixer or whisk
Line pan well with parchment. It creates that classic wrinkled look.
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Step-by-Step Instructions
Step 1 – Prepare the Pan
Preheat oven to:
220°C (425°F)
Line cake pan with parchment paper.
Let paper stick up over edges.
Don’t worry about wrinkles — rustic is perfect.
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Step 2 – Beat Cream Cheese
In bowl add cream cheese.
Beat until smooth and creamy.
No lumps.
This is important for silky texture.
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Step 3 – Add Sugar and Eggs
Add sugar.
Mix well.
Add eggs one at a time.
Mix gently after each.
Don’t overmix — just combine.
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Step 4 – Add Cream and Flavor
Pour in:
• heavy cream
• vanilla
• salt
• flour/cornstarch
Mix until smooth.
Batter should be thin and pourable.
Like thick cream.
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Step 5 – Pour and Tap
Pour batter into prepared pan.
Tap pan lightly on counter.
Removes air bubbles.
Smooth top.
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Step 6 – Bake Hot
Bake for 35–40 minutes.
Top should be:
✔ dark golden brown
✔ slightly burnt
✔ puffed
✔ jiggly center
Center should still wobble.
Don’t overbake.
That jiggle = creamy texture later.
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Step 7 – Cool Completely
Let cool at room temperature.
It will sink slightly — normal.
Then chill in fridge 4–6 hours.
Overnight is best.
Chilling makes it firm and creamy.
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Step 8 – Slice and Serve
Remove from pan.
Peel parchment.
Slice with warm knife.
Look at that creamy interior 😍
Serve plain or with toppings.
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Texture Guide
Perfect cheesecake should be:
✔ creamy
✔ custard-like
✔ smooth
✔ slightly dense
✔ melts in mouth
Not dry or crumbly.
If dry → overbaked
If runny → underbaked
If cracked → totally fine (rustic style)
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Flavor Variations
Lemon
Add zest for freshness.
Chocolate
Add melted dark chocolate.
Coffee
Add espresso powder.
Salted Caramel
Drizzle caramel sauce.
Berry
Top with strawberry or blueberry compote.
So easy to customize.
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Serving Ideas
This cheesecake is amazing with:
Classic
Plain slice with coffee.
Fancy
Whipped cream + berries.
Caramel
Drizzle caramel sauce.
Fruit
Fresh strawberries or mango.
Ice Cream
Warm slice + vanilla ice cream.
Perfect for dessert tables.
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Storage Tips
Fridge: 4–5 days
Freezer: 2 months
Store airtight.
Tastes even better next day.
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Pro Tips for Perfect Basque Cheesecake
Use Room Temp Ingredients
Prevents lumps.
Don’t Fear Dark Top
Burnt color = flavor.
High Heat Is Key
Creates caramelization.
Don’t Overbake
Keep center jiggly.
Chill Overnight
Best texture.
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Why This Recipe Always Wins
This cheesecake looks fancy but is ridiculously easy. It tastes like something from a high-end bakery but takes only minutes to prepare. No crust, no stress, no complicated steps.
Just creamy, rich, melt-in-your-mouth goodness.
Every bite feels luxurious.
And honestly… it’s one of the easiest desserts you’ll ever make.
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Final Thoughts
If you want a dessert that’s simple, creamy, elegant, and absolutely delicious, burnt Basque cheesecake is perfect. The caramelized top and silky center make it unforgettable.