Eggless Basque Burnt Cheesecake

If you cannot eat eggs, finding a good cheesecake recipe can sometimes feel pretty frustrating. Most baked cheesecakes depend heavily on eggs for their structure, especially Spanish burnt cheesecakes.

That is why I spent time testing this eggless basque burnt cheesecake until the texture turned out silky smooth and creamy.

It is completely eggless, so anyone who avoids eggs can finally enjoy this famous dessert without missing out on flavor.

The best part about this style of cake is how forgiving it is to bake. You bake it at a high temperature until the top turns deep brown, while the center stays nice and custardy.

All you have to do is mix the batter, pour it into a lined pan, and let the oven do the work for you.

Why You’ll Love It

Incredible Custard Texture – Cornstarch and heavy cream team up to deliver that famous, super silky center without needing any eggs.

Caramelized Top Note – The deeply browned top brings a wonderful, toasty caramel flavor that balances the rich filling underneath.

Rich Milky Sweetness – Adding sweetened condensed milk creates a lush, dairy-rich flavor that takes ordinary cheesecake to the next level.

No Water Bath Stress – You bake this cake directly on an open oven rack, completely skipping the messy hot water setup.

Ingredient List

• 32 oz Cream Cheese, Room Temperature
• 1 cup Granulated Sugar
• 1/2 cup Sweetened Condensed Milk
• 1/2 cup Sour Cream, Room Temperature
• 2 tsp Vanilla Extract
• 1/2 tsp Salt
• 3/4 cup Heavy Cream, Room Temperature
• 1/4 cup Cornstarch

Directions

Step 1

Preheat the oven to 425°F with a rack in the center. Line a 9-inch springform pan with two large overlapping sheets of parchment paper, pressing them into the pan and letting them rise about 2 inches above the rim.

Step 2

In a large bowl, beat the cream cheese and sugar on medium low for 2-3 minutes until completely smooth, scraping the bowl often. Any lumps left now will stay in the finished cheesecake, so take your time here.

Step 3

Add the condensed milk, sour cream, vanilla and salt, and beat on low until smooth and creamy.

Step 4

In a small bowl, whisk the cornstarch into the heavy cream until no lumps remain. Pour it into the cheese mixture with the mixer on low and mix just until silky and combined.

Step 5

Set the pan on a baking sheet, pour in the batter and bake for 40-45 minutes, until the top is a deep mahogany brown and the center still wobbles when the pan is nudged.

If the top is not dark enough, switch to broil for 1-2 minutes and watch closely.

Step 6

Cool the cheesecake in the pan at room temperature for 2 hours. It will sink in the center as it cools, which gives it the classic rustic look.

Step 7

Refrigerate for at least 6 hours or overnight until fully set. Remove from the pan, peel away the parchment and slice, letting the slices sit at room temperature for 15 minutes before serving for the creamiest texture.

Tips

Crumple Your Parchment Paper First

My favorite trick for lining the pan is to crumple both sheets of parchment paper into tight balls first. Then you smooth them out and press them into the springform pan.

This softens the paper so it molds easily to the corners instead of fighting you. It also gives the cheesecake those gorgeous rustic folds along the sides.

Soften the Cream Cheese Completely

You’ll get the best results if you take the cream cheese and sour cream out of the fridge at least two hours before baking.

In an eggless cheesecake, you cannot rely on egg yolks to smooth out cold cheese lumps. If the cream cheese is cold, your batter will stay grainy no matter how long you mix it.

Mix the Cornstarch and Cream Thoroughly

Since this is an eggless recipe, cornstarch is what holds the whole cheesecake together.

I recommend whisking the cornstarch into the heavy cream in a separate small bowl before adding it to the batter.

If you dump dry cornstarch directly into the cream cheese, it will form tiny white pockets that never dissolve.

Try These Next

• Eggless Classic Italian Tiramisu
• Eggless Classic NY Style Cheesecake
• Eggless Creme Caramel
• Eggless French Vanilla Creme Brulee
• Eggless Spanish Cinnamon Churros

Questions You Might Have

How does this cheesecake set properly without any eggs?

In this eggless recipe, cornstarch and sweetened condensed milk work together to provide structure and stability.

The cornstarch thickens as it heats, and the condensed milk creates a silky, custard-like texture that firms up as the cake chills.