I don’t know about you guys, but for me, the thing that makes a cheesecake cheesecake is the crust. It’s all rich and way-too-much, and then you get a bite of salty crunch at the bottom, and you’re like, “I’m listening.”
This is to say, I flipped past this recipe without thinking twice. Basque Schmasque!
But then, I started seeing it everywhere.
And then, this video popped up in my life.
Suddenly, I was intrigued. This crustless cheesecake might actually be…good?
And you guys, it really, really was.
I left the recipe as is, but I have to add: I highly recommend making it a day ahead and chilling. You can let it sit for a bit at room temp before serving, as the recipe suggests, but I found I liked it best when it was still a little bit cool from the fridge.
I hope you enjoy it-in all its surprisingly crustless glory-as much as I did. ❤
One Year: Coffee Coffee Cake
Two Years: Chocolate Truffle Cookies
Three Years: Raspberry Cream Cheese Swirl Brownies
Four Years: Slow Cooker Pulled Chicken West African Peanut Stew
Five Years: Miche Toasts
Six Years: Cherry Almond Granola
Seven Years: Baby Banana Cardamom Pancakes
Burnt Basque Cheesecake
From Bon Appetit
Makes one 9-inch cheesecake
Unsalted butter (for pan)
2 lb. cream cheese, room temperature
1½ cups sugar
6 large eggs
2 cups heavy cream
1 tsp. kosher salt
1 tsp. vanilla extract
⅓ cup all-purpose flour
Place a rack in middle of oven; preheat to 400°. Butter pan, then line with 2 overlapping 16×12″ sheets of parchment, making sure parchment comes at least 2″ above top of pan on all sides. Because the parchment needs to be pleated and creased in some areas to fit in pan, you won’t end up with a clean, smooth outer edge to the cake; that’s okay! Place pan on a rimmed baking sheet. Beat cream cheese and sugar in the bowl of a stand mixer fitted with the paddle attachment on medium-low speed, scraping down sides of bowl, until very smooth, no lumps remain, and sugar has dissolved, about 2 minutes. Increase speed to medium and add eggs one at a time, beating each egg 15 seconds before adding the next. Scrape down sides of bowl, then reduce mixer speed to medium-low. Add cream, salt, and vanilla and beat until combined, about 30 seconds. Turn off mixer and sift flour evenly over cream cheese mixture. Beat on low speed until incorporated, about 15 seconds. Scrape down sides of bowl (yet again) and continue to beat until batter is very smooth, homogenous, and silky, about 10 seconds. Pour batter into prepared pan. Bake cheesecake until deeply golden brown on top and still very jiggly in the center, 60–65 minutes. Let cool slightly (it will fall drastically as it cools), then unmold. Let cool completely. Carefully peel away parchment from sides of cheesecake. Slice into wedges and serve at room temperature.
Do Ahead: Cheesecake be made 1 day ahead. Cover and chill. Be sure to let cheesecake sit for several hours at room temperature to remove chill before serving.