Name: Super Creamy Burnt Cheesecake
Prep time: 10 min
Cook time: 45 min
Total time: PT-489259H26M10S
Cuisine: Basque
Ingredients: 2 cups (16 oz) cream cheese, softened; 3/4 cup granulated sugar; 3 large eggs; 1 cup heavy cream; 1/4 cup almond flour (or all-purpose flour); 1/2 tsp salt; 1 tsp pure vanilla extract

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A rich and indulgent dessert, this Super Creamy Burnt Cheesecake delivers all the creamy goodness I crave with the added depth of a beautifully caramelized top. Inspired by the classic Basque-style cheesecake, it's crustless, rustic, and wonderfully easy to make. With its custard-like center and slightly toasty edges, this treat strikes the perfect balance between sophistication and comfort.

Super Creamy Burnt Cheesecake

Ingredients

(Tip: You'll find the full list of ingredients and measurements in the recipe card below.)

2 cups (16 oz) cream cheese, softened

¾ cup granulated sugar

3 large eggs

1 cup heavy cream

¼ cup almond flour (or all-purpose flour)

½ teaspoon salt

1 teaspoon pure vanilla extract

Directions

I start by preheating the oven to 400°F (205°C).

Then, I line a 6- or 7-inch springform pan with parchment paper, making sure it extends well above the rim to catch any rise.

In a large bowl, I beat the softened cream cheese and sugar until the mixture is smooth and fluffy.

I add the eggs one at a time, mixing thoroughly after each one.

Then I pour in the heavy cream, almond flour, salt, and vanilla, blending until the batter is completely smooth and velvety.

I pour the batter into the prepared pan and smooth out the top.

I bake it on the center rack for 40–45 minutes, until the top is deeply golden and slightly burnt-looking, while the center still has a little jiggle when I shake it gently.

Once baked, I let it cool at room temperature for at least an hour. Then, I refrigerate it for at least 4 hours — overnight is even better.

When it's time to serve, I remove it from the pan, peel back the parchment, and slice into creamy perfection.

Servings and timing

Servings: 8

Prep Time: 10 minutes

Cook Time: 45 minutes

Chill Time: 4 hours (or overnight)

Total Time: 55 minutes + chilling

Calories per serving: 320 kcal

Variations

Flavored versions: I sometimes swap vanilla for almond extract or a splash of bourbon for a more complex twist.

Sweeteners: For a lower-carb version, I replace the sugar with a granulated sugar substitute like erythritol or monk fruit.

Flour swap: All-purpose flour works just as well if almond flour isn’t on hand.

Citrus twist: A bit of lemon or orange zest brightens up the flavor.

Mini cheesecakes: I use a muffin tin with liners to create individual portions — great for parties.

Storage/Reheating

I store any leftover cheesecake tightly wrapped in the refrigerator for up to 5 days. It tastes even better the next day as the flavors develop. For freezing, I wrap slices in plastic wrap and place them in a freezer-safe container — they keep well for up to a month. To enjoy, I let them thaw in the fridge overnight. I don’t usually reheat this cheesecake, as it’s best served chilled or at room temperature.

FAQs

What makes this cheesecake "burnt"?

The "burnt" aspect comes from baking it at a high temperature, which gives the top a dark, caramelized finish. It adds a slightly bitter note that balances the sweet, creamy interior.

Can I use low-fat cream cheese?

I prefer using full-fat cream cheese for the best texture and richness, but low-fat versions can work in a pinch — just know the result will be less creamy.

Is almond flour necessary?

Not at all. I like almond flour for its nutty flavor and gluten-free quality, but all-purpose flour works just as well in this recipe.

Why does the center still jiggle?

The jiggle is key! It means the cheesecake is set but still has that ultra-creamy, custard-like texture. It firms up more as it chills.

Can I make this ahead of time?

Absolutely. I often bake it the night before an event — it needs time to chill anyway, and the flavor improves overnight.

Conclusion

This Super Creamy Burnt Cheesecake is my go-to dessert when I want something that looks impressive but is surprisingly easy to make. With its rustic top and custardy center, it hits all the right notes — rich, creamy, and just a little bit dramatic. Whether I'm serving it at a dinner party or savoring a slice solo, it always delivers that perfect mix of comfort and class.

Recipe:

Super Creamy Burnt Cheesecake

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Author: Cheryl
Total Time: 55 minutes + chilling
Yield: 8 servings
Diet: Gluten Free

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Description

A rich and indulgent crustless cheesecake with a creamy, custard-like center and beautifully caramelized, burnt top. Inspired by the Basque-style dessert, it's naturally gluten-free and perfect for both special occasions and everyday treats.

Ingredients

2 cups (16 oz) cream cheese, softened

¾ cup granulated sugar

3 large eggs

1 cup heavy cream

¼ cup almond flour (or all-purpose flour)

½ tsp salt

1 tsp pure vanilla extract

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Instructions

Preheat the oven to 400°F (205°C).
Line a 6- or 7-inch springform pan with parchment paper, ensuring it extends above the rim.
In a large bowl, beat the softened cream cheese and sugar until smooth and fluffy.
Add the eggs one at a time, mixing thoroughly after each addition.
Pour in the heavy cream, almond flour, salt, and vanilla extract. Blend until the batter is smooth and velvety.
Pour the batter into the prepared pan and smooth out the top.
Bake on the center rack for 40–45 minutes, until the top is deeply golden and slightly burnt-looking, while the center still jiggles slightly.
Let the cheesecake cool at room temperature for at least 1 hour.
Refrigerate for at least 4 hours or overnight for best results.
Remove from the pan, peel back the parchment paper, slice, and serve chilled or at room temperature.