{"id":18182,"date":"2026-01-30T13:41:13","date_gmt":"2026-01-30T11:41:13","guid":{"rendered":"https:\/\/www.tastyfood.top\/?p=18182"},"modified":"2026-01-30T13:41:13","modified_gmt":"2026-01-30T11:41:13","slug":"baseless-cheesecake","status":"publish","type":"post","link":"https:\/\/www.tastyfood.top\/?p=18182","title":{"rendered":"Baseless cheesecake"},"content":{"rendered":"\n

This is often called the “Crustless Cheesecake”<\/strong> or, in its most famous form, the San Sebastian (Basque) Cheesecake<\/strong>. By removing the crust, you focus entirely on the creamy, velvety texture of the cheese itself.<\/p>\n\n\n\n

It is arguably the easiest cheesecake to bake because you don’t have to worry about a soggy bottom or a cracking crust.<\/p>\n\n\n\n

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\ud83d\uded2 The “5-Ingredient” Base<\/h3>\n\n\n\n
    \n
  • 500g<\/strong> Full-fat Cream Cheese (at room temperature)<\/li>\n\n\n\n
  • 3<\/strong> Large Eggs<\/li>\n\n\n\n
  • 150g<\/strong> Sugar<\/li>\n\n\n\n
  • 250ml<\/strong> Heavy Cream (min. 30% fat)<\/li>\n\n\n\n
  • 20g<\/strong> Cornstarch (or All-purpose flour)<\/li>\n\n\n\n
  • Optional:<\/strong> 1 tsp Vanilla extract and a pinch of salt.<\/li>\n<\/ul>\n\n\n\n
    \n\n\n\n

    \ud83e\udd63 How to Make It (The “No-Fuss” Method)<\/h3>\n\n\n\n
      \n
    1. Cream the Cheese:<\/strong> Beat the cream cheese and sugar together until completely smooth. You want zero lumps.<\/li>\n\n\n\n
    2. Add Eggs:<\/strong> Add the eggs one at a time, mixing slowly. Tip:<\/strong> Don\u2019t overbeat at this stage; you don’t want too many air bubbles, or the cake will puff up like a souffle and then collapse.<\/li>\n\n\n\n
    3. The Liquid & Thickener:<\/strong> Stir in the heavy cream and vanilla. Sift the cornstarch over the batter and fold it in gently until combined.<\/li>\n\n\n\n
    4. The “Rough” Bake:<\/strong> Line a 20cm (8-inch) springform pan with parchment paper. Don’t worry about the paper being messy or wrinkled\u2014that\u2019s part of the aesthetic!<\/li>\n\n\n\n
    5. Temperature:<\/strong> * For a standard cheesecake:<\/strong> Bake at 160\u00b0C (320\u00b0F)<\/strong> for 45 minutes for a clean, white look.\n
        \n
      • For the “Basque” style:<\/strong> Bake at 210\u00b0C (410\u00b0F)<\/strong> for 25\u201330 minutes. The top should look almost “burnt” (dark brown), but the center should still be jiggly.<\/li>\n<\/ul>\n<\/li>\n<\/ol>\n\n\n\n
        \n\n\n\n

        \ud83c\udf1f Why “Baseless” is the 2026 Trend<\/h3>\n\n\n\n
          \n
        • Naturally Gluten-Free:<\/strong> If you use cornstarch instead of flour, this cake is 100% gluten-free without needing expensive specialty ingredients.<\/li>\n\n\n\n
        • Low Carb:<\/strong> 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).<\/li>\n\n\n\n
        • The Texture:<\/strong> 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.<\/li>\n<\/ul>\n\n\n\n
          \n\n\n\n

          \ud83d\udca1 The Golden Rule: Patience<\/h3>\n\n\n\n

          A baseless cheesecake must<\/strong> set. After baking, let it reach room temperature, then chill it in the fridge for at least 6 hours<\/strong> (overnight is better). If you cut it while warm, it will be too soft and won’t hold its shape.<\/p>\n\n\n\n

          Would you like me to show you a “Lighter Version” using Skyr or Quark instead of cream cheese to boost the protein content?<\/strong><\/p>\n","protected":false},"excerpt":{"rendered":"

          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 […]<\/p>\n","protected":false},"author":2,"featured_media":18183,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[3],"tags":[],"class_list":["post-18182","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-recipes"],"_links":{"self":[{"href":"https:\/\/www.tastyfood.top\/index.php?rest_route=\/wp\/v2\/posts\/18182","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/www.tastyfood.top\/index.php?rest_route=\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/www.tastyfood.top\/index.php?rest_route=\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/www.tastyfood.top\/index.php?rest_route=\/wp\/v2\/users\/2"}],"replies":[{"embeddable":true,"href":"https:\/\/www.tastyfood.top\/index.php?rest_route=%2Fwp%2Fv2%2Fcomments&post=18182"}],"version-history":[{"count":1,"href":"https:\/\/www.tastyfood.top\/index.php?rest_route=\/wp\/v2\/posts\/18182\/revisions"}],"predecessor-version":[{"id":18184,"href":"https:\/\/www.tastyfood.top\/index.php?rest_route=\/wp\/v2\/posts\/18182\/revisions\/18184"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/www.tastyfood.top\/index.php?rest_route=\/wp\/v2\/media\/18183"}],"wp:attachment":[{"href":"https:\/\/www.tastyfood.top\/index.php?rest_route=%2Fwp%2Fv2%2Fmedia&parent=18182"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/www.tastyfood.top\/index.php?rest_route=%2Fwp%2Fv2%2Fcategories&post=18182"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/www.tastyfood.top\/index.php?rest_route=%2Fwp%2Fv2%2Ftags&post=18182"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}