This is often called the “Crustless Cheesecake” or, in its most famous form, the San Sebastian (Basque) Cheesecake. By removing the crust, you focus entirely on the creamy, velvety texture of the cheese itself.
It is arguably the easiest cheesecake to bake because you don’t have to worry about a soggy bottom or a cracking crust.
🛒 The “5-Ingredient” Base
- 500g Full-fat Cream Cheese (at room temperature)
- 3 Large Eggs
- 150g Sugar
- 250ml Heavy Cream (min. 30% fat)
- 20g Cornstarch (or All-purpose flour)
- Optional: 1 tsp Vanilla extract and a pinch of salt.
🥣 How to Make It (The “No-Fuss” Method)
- Cream the Cheese: Beat the cream cheese and sugar together until completely smooth. You want zero lumps.
- Add Eggs: Add the eggs one at a time, mixing slowly. Tip: Don’t overbeat at this stage; you don’t want too many air bubbles, or the cake will puff up like a souffle and then collapse.
- The Liquid & Thickener: Stir in the heavy cream and vanilla. Sift the cornstarch over the batter and fold it in gently until combined.
- The “Rough” Bake: Line a 20cm (8-inch) springform pan with parchment paper. Don’t worry about the paper being messy or wrinkled—that’s part of the aesthetic!
- Temperature: * For a standard cheesecake: Bake at 160°C (320°F) for 45 minutes for a clean, white look.
- For the “Basque” style: Bake at 210°C (410°F) for 25–30 minutes. The top should look almost “burnt” (dark brown), but the center should still be jiggly.
🌟 Why “Baseless” is the 2026 Trend
- Naturally Gluten-Free: If you use cornstarch instead of flour, this cake is 100% gluten-free without needing expensive specialty ingredients.
- Low Carb: Since the crust is usually where the heavy carbs are, this version is much more keto-friendly (especially if you swap the sugar for a sweetener).
- The Texture: Without the distraction of a crunchy base, you get a pure, melt-in-your-mouth experience that feels like a cross between a custard and a cake.
💡 The Golden Rule: Patience
A baseless cheesecake must set. After baking, let it reach room temperature, then chill it in the fridge for at least 6 hours (overnight is better). If you cut it while warm, it will be too soft and won’t hold its shape.
Would you like me to show you a “Lighter Version” using Skyr or Quark instead of cream cheese to boost the protein content?