If you’ve ever wanted to make a show-stopping dessert with minimal fuss, this easy Basque cheesecake recipe is it. Known for its rich, creamy texture and beautifully burnt top, Basque cheesecake is a crustless wonder that’s surprisingly simple to recreate in your own kitchen.
This version gives you a perfectly creamy Basque cheesecake with mascarpone, caramelised edges, and a custardy centre. All without a water bath or complicated steps. It’s the kind of dessert that feels indulgent, looks impressive, and is secretly effortless. So I hope you enjoy making it as much as I did.
Ingredients You’ll Need for a Burnt Basque Cheesecake
- 440g cream cheese (full-fat, room temperature)
- 220g mascarpone cheese
- 10g cornflour (to help it set slightly while staying creamy)
- 180g granulated sugar
- 165g whole egg (about 3 large eggs, lightly beaten)
- 110g UHT 35% cream (or double cream)
- ½ vanilla pod (or substitute with 1 tsp vanilla paste)
How to Make Creamy Basque Cheesecake Without a Crust
Step 1: Prep Your Tin and Oven
Preheat your oven to 230°C (fan off). Line a 20cm round cake tin with foil first (to prevent leaks), then parchment paper, allowing it to rise above the edges for support.
Step 2: Make the Cheese Base
In a large bowl, beat the cream cheese, mascarpone, and vanilla seeds until smooth and lump-free. Use a paddle attachment if you have one, or a wooden spoon and some muscle.
Step 3: Add Dry Ingredients
Whisk the sugar and cornflour in a small bowl to remove lumps, then stir this into the cheese mixture until well incorporated.
Step 4: Mix in Eggs and Cream
Gradually add the beaten eggs and cream, mixing gently. Scrape down the sides of the bowl to make sure everything blends into a silky batter.
Step 5: Bake the Cheesecake
Pour the batter into your prepared tin. Bake at 230°C for 18 minutes. The top should puff and turn golden brown with that signature burnt finish, while the centre stays jiggly.
Cooling and Serving Tips
Let the cheesecake cool to room temperature in the tin. Then transfer it to the fridge and chill overnight. This step is essential to set the texture and deepen the flavour.
To Serve:
Slice straight from the fridge. No toppings needed, but if you want to go the extra mile, try a few macerated berries or a drizzle of honey or espresso.
But if you want to take it to the next level, serve it with a scoop of strawberry sorbet. The cold, fruity sharpness cuts through the rich creaminess beautifully.
Enjoy!
