Creamy Almond Burnt Basque Cheesecake
A rich, creamy, crustless cheesecake with a caramelized top and a hint of almond—effortless to make, impossible to resist.
Equipment
- Stand Mixer or Hand Mixer
- 9" Round Spring Form Pan
- Large Mixing Bowl
- Non-stick Parchment Paper
- Spatula
Ingredients
- 35 oz Full Fat Cream Cheese (see notes below) Room Temperature
- 2 cups Heavy Whipping Cream Room Temperature
- 7 Large Eggs Room Temperature
- 1.5 cups Granulated Sugar
- 1 Tbsp Einkorn Flour or regular All-Purpose Flour
- 1 Tsp Salt
- 6 Tsp Pure Almond Extract
Instructions
- Preheat Oven to 450° F.
- Prepare the springform pan with parchment paper: Crumple 2 sheets into a ball, then flatten them out. Line the pan with one sheet, then layer the second sheet on top at a slight angle so the entire bottom and sides are covered. Let the parchment edges stick up, but no more than 2 inches above the rim of the pan.
- Using a stand mixer with paddle attachment, or hand mixer, cream together the cream cheese, sugar and salt on low for 2 minutes.
- Add the eggs one at a time, incorporating each one fully before adding the next.
- Add the cream and almond extract and continue mixing on low for 2 more minutes. Add the flour and mix for 1 more minute.
- Pour the mixture into the pan and tap the pan firmly on the counter a few times to release any large air bubbles. Then place on a baking sheet.
- Bake for 40-50 minutes. When it’s done, the cheesecake should look set on top but jiggle like jello when you move the pan (it will firm up as it cools). It should also be caramelized and burnt looking around the edges.
- Let it cool at room temperature for about 1 hour, then move to the fridge to chill completely. Once chilled you can unmold from the pan and serve. For best flavor let it warm up to room temp again before serving.
Notes
Most cream cheese comes in 8oz. blocks. You can use 5 full blocks for a total of 40oz of cream cheese, just be aware that you may have more batter than will fit in the pan.
You can either use the leftover mixture for a mini-cheesecake, or use a 10" springform pan. You'll need to keep an eye on the baking time to ensure it doesn't overbake.
Baking Tips:
The eggs, the cream, and especially the cream cheese need to be at room temperature for easier blending and a smooth, lump-free texture once baked. Full-fat cream cheese and whipping cream are essential for a cheesecake that sets properly and delivers the best texture and flavor. Use Non-Stick Parchment Paper. If you aren't using non-stick then be sure to grease the paper before adding the mixture to the pan. Use a low setting on your mixer to avoid incorporating too much air, which can make the texture fluffy instead of creamy. Don’t Overbake. The center should still have a jiggle (like Jell-O) when you take it out. If it’s completely firm, the edges will be overbaked and dry.Make-Ahead & Serving:
This easy dessert can be made up to 4–5 days ahead. Store it in the fridge, tightly covered. Take it out about 30 minutes before you want to serve it so it can come to room temperature—this will maximize the flavor. Tried this recipe?Let us know how it was!
