Cakes & biscuits
Basque-style crustless cheesecake
A creamy cream-cheese cake with a deeply browned top.
- Total time
- 370 min
- Servings / pieces
- 8
- Topic
- Cakes & biscuits
This cheesecake needs neither a biscuit crust nor a water bath. High heat darkens its surface while the middle stays soft. That does not mean serving a bowl of raw mixture: the filling continues to set during cooling. Use full-fat cream cheese and avoid beating in excessive air. Folds of baking paper around the sides are normal for this style. Bring the ingredients to roughly the same temperature so the cheese combines with the eggs without leaving stubborn lumps.
Method
Step by step
- 01
Line
Heat the oven to 220°C conventional. Line the tin with overlapping sheets of paper, keeping exposed edges clear of heating elements.
- 02
Smooth
Slowly mix cream cheese and sugar until smooth. Incorporate eggs individually without whipping the filling into a foam.
- 03
Combine
Mix the flour with a little cream until lump-free. Add remaining cream, vanilla and salt, then stir into the cheese mixture.
- 04
Bake
Pour into the tin and bake for 40–50 minutes. The edges should be set, the top deeply brown and the centre should still wobble as one mass.
- 05
Cool
Cool in the tin for about an hour, then refrigerate for at least four hours. Unmould cold and let portions lose their chill before serving.
Times are a guide. Your hob, oven and ingredients affect the result; use the cooking cues as well as the clock.
Understanding browning
A dark surface is intentional; black, charred patches are not. If your oven browns aggressively, move the tin slightly lower and watch the final stage carefully rather than relying only on the clock.
Texture and slicing
The cake is too soft to cut straight from the oven. Chilling is part of the method. Use a warmed, dried knife for smooth slices without pressing hard on the tender filling. A small crack does not change the flavour. Carefully peel away the paper before cutting beside its folds. If the top is already dark while the edge remains liquid, continue baking a little lower in the oven rather than increasing top heat.
Kitchen questions
One more question?
Why did the cake sink?
Some sinking during cooling is normal for this crustless style.
Can I substitute quark?
Not in the same quantity. Quark has a different water and fat balance and needs a separately adjusted formula.
How should I remove the paper?
Unmould only when cold. Slowly peel the paper down the sides instead of lifting the cake by it. A broad cake lifter supports the tender base during transfer.
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