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Crustless Basque Cheesecake
8h 55m$16.51

Crustless Basque Cheesecake

A gluten-free Basque-style cheesecake with a deeply browned top and a smooth, creamy center. This flourless, crustless cake is rich, gently vanilla-scented, and best made ahead.

  • baked cheesecake
  • Basque-style
  • basque-style cheesecake
  • Crustless
  • crustless cheesecake
  • entertaining
  • flourless cheesecake
  • Gluten-Free
  • make-ahead
  • Vegetarian
20 min prep65 min cook10 servingsmedium
Cuisine
Spanish (Basque)

Shopping options

Full-fat block cream cheese, at room temperature · 32 Ounce

Philadelphia Original Cream Cheese Brick

100%

In recipe$10.98
To buy$10.98
Details
Philadelphia · 2 ct / 8 oz$5.49 per packageBuy 2Package use: 100%Product matchEstimated

Heavy cream, at room temperature · 1.5 Cup

Kroger® Heavy Whipping Cream Pint

75%

In recipe$2.47
To buy$3.29
Details
Kroger · 1 pt$3.29 per packageBuy 1Package use: 75%Product matchEstimated

Large eggs, at room temperature · 5 Each

Kroger® Grade A Large White Eggs

42%

In recipe$0.75
To buy$1.79
Details
Kroger · 12 ct$1.79 per packageBuy 1Package use: 42%Product matchEstimated

Granulated sugar · 1.5 Cup

Imperial Pure Granulated Cane Sugar

33%

In recipe$0.76
To buy$2.29
Details
Imperial Sugar · 2 lb$2.29 per packageBuy 1Package use: 33%Product matchEstimated

Gluten-free pure vanilla extract · 2 Teaspoon

Adams Extract® Pure Vanilla Extract

Sale

22%

In recipe$1.55
To buy$6.96
Details
Adams Extract · 1.5 fl oz$7.49
Sale
$6.96 per packageBuy 1Package use: 22%Product matchEstimated

Cost Summary

Availability unavailable
$16.51

· only what you use

$1.65

per serving · 10 servings

You pay at checkout$25.31
65% used in this recipe$8.80 unused

Cook this recipe

  • Full-fat block cream cheese-32 ounces
  • Granulated sugar-1 1/2 cups
  • Large eggs-5 each
  • Heavy cream-1 1/2 cups
  • Gluten-free pure vanilla extract-2 teaspoons
Centered stainless steel mixing bowl on a neutral light background.Mixing Bowl
Realistic studio photograph of a plain black-handled stainless-steel kitchen spatula centered on a neutral light background.Spatula
Centered studio photograph of a plain rectangular aluminum baking sheet on a light neutral background.Baking Sheet
Centered studio photograph of a complete kitchen knife with a steel blade and dark handle on a light neutral background.Knife
Centered studio photograph of a plain roll of off-white parchment paper on a neutral light background.Parchment paper
Centered studio photograph of a complete unbranded stainless-steel set of measuring cups and measuring spoons on a neutral light background.Measuring cups and spoons
Centered stainless steel rectangular cooling rack with raised feet on a neutral light background.Cooling rack
Centered electric stand mixer with a metal bowl on a pale gray studio background.Electric mixer
Centered unbranded instant-read food thermometer with a stainless-steel probe and dark handheld housing on a light neutral background.food thermometer
Centered unbranded springform pan with a dark metal base and side-release latch on a light neutral background.springform pan
1
Prepare the ingredients

Wash your hands and clean the work surface. Allow the cream cheese, eggs, and heavy cream to stand at room temperature for about 45 minutes before mixing. The cream cheese should be soft enough to blend smoothly; do not leave the perishable ingredients unrefrigerated for more than 2 hours.

Do not leave the perishable ingredients at room temperature for more than 2 hours.

32 ounces cream cheese
5 Each eggs
1 1/2 cups cream
2
Heat the oven and line the pan
Centered studio photograph of a plain rectangular aluminum baking sheet on a light neutral background.Baking Sheet
Centered studio photograph of a plain roll of off-white parchment paper on a neutral light background.Parchment paper
Centered unbranded springform pan with a dark metal base and side-release latch on a light neutral background.springform pan

Heat the oven to 425°F with a rack in the middle. Crumple two large sheets of parchment, unfold them, and overlap them inside the springform pan. Press the paper snugly against the bottom and sides, leaving about 2 inches extending above the rim. Keep the overhanging paper away from the oven’s heating elements. Set the lined pan on the baking sheet.

Keep the overhanging parchment away from the oven’s heating elements.

3
Blend the cream cheese and sugar
Centered stainless steel mixing bowl on a neutral light background.Mixing Bowl
Realistic studio photograph of a plain black-handled stainless-steel kitchen spatula centered on a neutral light background.Spatula
Centered electric stand mixer with a metal bowl on a pale gray studio background.Electric mixer

Place the cream cheese and sugar in the mixing bowl. Beat on low speed for 2–3 minutes, scraping the bowl and beaters several times, until completely smooth. Avoid whipping the mixture until fluffy.

32 ounces cream cheese
1 1/2 cups granulated sugar
4
Incorporate the eggs
Mixing Bowl
Spatula
Electric mixer

Add the eggs one at a time, mixing on low speed just until each is incorporated. Scrape the bottom and sides of the bowl after every addition. Wash your hands after handling the raw eggs.

Wash hands after handling raw eggs, and wash utensils and surfaces that contact them before reuse.

5 Each eggs
5
Finish the batter and fill the pan
Mixing Bowl
Spatula
Electric mixer
springform pan

Add the heavy cream and vanilla. Mix on low speed just until the batter is uniform, then scrape and stir gently with the spatula to eliminate any remaining cream cheese streaks. Pour into the lined pan and tap the pan gently against the counter to release large air bubbles.

Do not taste the raw batter.

1 1/2 cups cream
2 teaspoons vanilla extract
6
Bake until browned and gently wobbly
Baking Sheet
Centered unbranded instant-read food thermometer with a stainless-steel probe and dark handheld housing on a light neutral background.food thermometer
springform pan

Bake on the baking sheet for 50–65 minutes, checking from 45 minutes onward. The surface should be deeply chestnut brown, the edges puffed and set, and the central 3 inches should still wobble gently as one piece when the pan is nudged—not ripple like liquid. Check the center with a clean instant-read thermometer; it should reach 160°F. If the top becomes very dark before the center reaches that temperature, lower the oven to 400°F for the remaining baking time.

Check that the center reaches 160°F with the thermometer; browning alone does not confirm doneness.

7
Cool and chill the cheesecake
Centered stainless steel rectangular cooling rack with raised feet on a neutral light background.Cooling rack
springform pan

Transfer the pan to a wire rack and cool for 1 hour. The cheesecake will sink as it cools; this is expected. Refrigerate it in the pan, loosely covered, for at least 6 hours, preferably overnight. Do not wait for it to become completely cold at room temperature before refrigerating.

Refrigerate within 2 hours of leaving the oven, or within 1 hour if the room is above 90°F; keep the refrigerator at or below 40°F.

8
Unmold, slice, and serve
Centered studio photograph of a complete kitchen knife with a steel blade and dark handle on a light neutral background.Knife
Parchment paper
springform pan

Once fully chilled and set, release the springform ring and gently peel back the parchment. Cut into 10 wedges with a sharp knife, wiping the blade clean between cuts. For a softer, creamier serving texture, let the cut portions stand at room temperature for 20 minutes before serving.

9

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