This famous Spanish cheesecake is creamy, custardy inside with a beautifully burnt caramelized top. No crust, no water bath—just rich, silky perfection!
⏱ Prep Time
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Prep: 15 minutes
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Bake: 45–50 minutes
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Chill: 4 hours
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Total: ~5 hours
Servings: 8–10 slices
🍳 Equipment
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8-inch springform pan
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Parchment paper
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Mixing bowl
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Electric mixer
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Spatula
🥘 Ingredients
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24 oz (680g) cream cheese, room temperature
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1 cup granulated sugar
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4 large eggs
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1 cup heavy cream
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1 tsp vanilla extract
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1 cup all-purpose flour
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¼ tsp salt
📝 Ingredient Notes
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Use full-fat cream cheese for authentic texture.
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Heavy cream makes it ultra-creamy and custard-like.
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Flour stabilizes the cheesecake without making it dense.
👩🍳 Instructions
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Preheat oven: 400°F (200°C). Line a springform pan with parchment paper (let it hang over edges).
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Mix cream cheese & sugar: Beat until smooth and creamy.
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Add eggs: Beat in eggs one at a time.
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Add cream & vanilla: Mix until smooth.
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Add flour & salt: Sift in flour and salt, mix gently until just combined.
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Bake: Pour batter into pan. Bake 45–50 minutes until top is deeply browned but center is jiggly.
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Cool: Let cool at room temperature, then refrigerate at least 4 hours (overnight is best).
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Serve: Slice and serve chilled or slightly at room temperature.
🧮 Nutrition Facts (per slice, approx.)
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Calories: 420
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Protein: 7g
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Fat: 34g
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Carbohydrates: 24g
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Sugar: 18g
💡 Tips & Variations
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No cracks needed: The burnt top and rustic look are the signature style.
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Extra creamy: Bake slightly less for a gooey center.
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Lemon twist: Add 1 tbsp lemon juice or zest.
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Chocolate version: Swirl melted chocolate into the batter.
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Keto version: Use erythritol and almond flour for a low-carb Basque cheesecake (perfect for your keto audience 😉)
