Salted Caramel Basque Burnt Cheesecake
A crustless cheesecake with a deliberately dark top and a creamy, custard-like center. Dulce de leche replaces the usual caramel sauce, adding richness straight into the batter. Just six ingredients, no water bath, and about an hour of hands-on time before it chills overnight.
Servings: 8 people
Calories: 420kcal
Equipment
- 9 inch spring form pan
Ingredients
- 3 8 oz packs Cream cheese
- 1 14 oz can Dulce de leche
- 5 large Eggs
- 2 teaspoons Vanilla
- 1 teaspoon Salt
- 1 cup Heavy cream
Instructions
- Preheat your oven to 400°F.
- Line your pan: Line your springform pan with parchment.
- Beat the cream cheese and dulce de leche until smooth using a hand or stand mixer.
- Add the eggs, mixing until fully combined.
- Pour in cream, vanilla, and salt. Mix until silky and smooth.
- Pour the batter into your lined pan. Tap it gently to release air.
- Bake for 50–60 minutes. The top should look dark and puffed.
- Cool it at room temp, then chill for at least 4 hours before slicing.
Video
Notes
- Room temperature ingredients are non-negotiable - Cold cream cheese leads to lumps that will never fully incorporate, no matter how long you mix.
- Let it jiggle - The center should wobble significantly when done; it will set as it cools and creates that perfect custardy texture.
- Don't skip parchment—it keeps cleanup easy and avoids sticking. Don't stress about making the paper lining perfect; those characteristic creases add to the rustic appeal.
- Let it cool completely before refrigerating - Rushing this step can cause condensation that affects the texture.
Nutrition
Calories: 420kcal | Carbohydrates: 28g | Protein: 8g | Fat: 32g | Cholesterol: 170mg | Sodium: 340mg
