5 Ingredients, 5 Minutes: My Ultimate Crustless Cheesecake Recipe

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Christmas is approaching, and if you are looking for the perfect, stress-free dessert, this is it! Today, I’m demonstrating the most beloved recipe from our cookbook, "French Cooking Academy: 100 Essential Recipes for the Home Cook."

This is the Artisan Crustless Cheesecake (often known as a Basque or San Sebastian cheesecake). It requires only 5 supermarket ingredients, 5 minutes of preparation, and zero fancy equipment. No crust, no water bath, just pure creamy perfection with that signature caramelized top.
In this video, I’ll show you exactly how the book works: you get what you see. We’ll mix, bake, and slice this incredible dessert to prove that anyone can make this cake at home.

Timestamps:
0:00 - Intro & Cookbook Preview
2:09 - Preparing the Pan (Crucial Tip!)
3:36 - The 5 Ingredients
4:16 - Making the Batter (Food Processor Method)
6:20 - Baking Instructions
7:05 - The Cooling Process
8:37 - Unmolding & Slicing
10:14 - Taste Test

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THE RECIPE
Prep time: 5 minutes
Cook time: 40 minutes
Chill time: Overnight (recommended)

Equipment Needed:

7-inch (17-18cm) Springform Pan (Note: Using a larger pan will alter the cooking time and texture)
Food processor or immersion blender
Parchment paper
Ingredients:
Cream Cheese: 500g (Full fat)
Eggs: 4 whole eggs (beaten lightly like an omelet)
Sugar: 200g (White sugar)
Cream: ~150ml Pure Cream (Liquid whipping cream, approx. 35% fat content)
Flour: 2 Tbsp (All-purpose plain flour or Gluten-Free flour)
Butter: Small amount for greasing the pan

Instructions:
1. Prepare the Pan:
Preheat your oven to 200°C (400°F). Grease the inside of your 7-inch springform pan generously with butter. Place a sheet of parchment paper inside, pressing it down so the bottom is perfectly flat and smooth (try to avoid creases on the bottom). The paper should come up the sides of the pan.
2. Soften the Cheese:
Place all the cream cheese into a food processor. Pulse a few times just to soften the cheese.
3. Add Eggs:
Beat your 4 eggs in a separate bowl briefly, then pour them into the food processor. Mix for about 20 seconds.
4. Scrape and Smooth:
Use a spatula to scrape down the sides of the processor to ensure no cheese is stuck. Mix for another 20 seconds until the mixture is completely smooth and lump-free.
5. Add Remaining Ingredients:
Add the sugar, the cream, and the 2 tablespoons of flour to the mixture. Blend for 1 to 2 minutes until you have a very smooth, liquid batter.
6. Bake:
Pour the batter into the lined pan. Bake on the middle rack of the oven at 200°C (400°F) for 40 minutes. Do not cover the cake.
7. Cool and Set:
When you take it out, the cake will be puffed up and dark on top. Do not open the springform pan yet. Let it cool completely at room temperature. It will deflate and cave in slightly—this is normal!
8. Refrigerate:
Once cool, place the cake (still in the mold) into the fridge until it is cold and set (ideally overnight).
9. Serve:
Remove the cake from the fridge 15–30 minutes before serving to take the chill off. Unmold, peel back the paper, slice, and enjoy, it's pure joy!


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