Basque burnt cheesecake

Basque burnt cheesecake features a rich, creamy interior with a deeply caramelized top and no crust, making it an easy yet indulgent dessert. Baked at a high temperature, it delivers a bold flavour and distinctive appearance.

16 Nov 2025
Cook time 50 min
Prep time 15 min

Ingredients:

1/3 cup cream cheese
4 eggs
1.50 cups sugar
1 cup heavy whipping cream
1 tbsp all-purpose white wheat flour

The Basque burnt cheesecake is known for its unique appearance with a deeply caramelized and almost burnt top. This luscious dessert has a rich, creamy interior and is surprisingly easy to make. Unlike traditional cheesecakes, it doesn't require a crust, making it even more straightforward. If you've been searching for a dessert that's both indulgent and distinctive, the Basque burnt cheesecake is the perfect choice.

Instructions:

1. Preheat Oven:
- Preheat your oven to 400°F (200°C). This high temperature is key to achieving the signature "burnt" look and flavor.

2. Prepare the Pan:
- Use a 9-inch (23cm) springform pan. Line it with parchment paper, ensuring the paper extends above the top of the pan. This will help contain the batter as it rises.

3. Beat the Cream Cheese:
- In a large mixing bowl, beat the softened cream cheese using an electric mixer or a whisk until it’s smooth and free of lumps.

4. Add the Sugar:
- Gradually add the sugar to the cream cheese and continue beating until the mixture is well combined and smooth.

5. Incorporate the Eggs:
- Add the eggs one at a time, beating well after each addition. This ensures a smooth and uniform batter.

6. Mix in the Cream:
- Pour the heavy whipping cream into the batter and mix until fully combined. The batter should be silky and smooth at this stage.

7. Add the Flour:
- Sift the all-purpose flour into the batter. Fold it in gently with a spatula until just combined. Avoid overmixing to maintain a light texture.

8. Pour and Bake:
- Pour the batter into the prepared springform pan. Tap the pan gently on the counter to remove any air bubbles.
- Place the pan in the preheated oven and bake for 50-60 minutes. The cheesecake should be deeply browned on top and have a slightly jiggly center.

9. Cool and Set:
- Remove the cheesecake from the oven and let it cool in the pan on a wire rack. The cheesecake will sink slightly as it cools, creating its characteristic rustic appearance.
- Once cooled to room temperature, refrigerate the cheesecake for a minimum of 4 hours or overnight to fully set.

10. Serve:
- Carefully remove the cheesecake from the springform pan and peel away the parchment paper.
- Slice and serve the Basque burnt cheesecake chilled. Enjoy its creamy, custard-like interior and unique, caramelized top!

Basque burnt cheesecake is an extraordinary dessert that effortlessly combines a simple preparation process with an elegant and delicious final product. With a beautifully burnt exterior and a rich, creamy inside, it is truly a showstopper for any occasion. Remember to follow the tips provided to ensure your cheesecake turns out perfect. Enjoy this delightful dessert and impress your friends and family with your baking skills!

Basque burnt cheesecake FAQ:

How long do I bake Basque burnt cheesecake?

Bake the Basque burnt cheesecake in a preheated oven at 400°F (200°C) for 50-60 minutes. The top should be deeply browned, and the center should still be slightly jiggly.

What size pan should I use for this cheesecake?

For this recipe, use a 9-inch (23cm) springform pan. Lining the pan with parchment paper will help contain the batter and facilitate easy removal after baking.

How should I store leftover Basque burnt cheesecake?

Store any leftover cheesecake in the refrigerator, tightly covered. It will keep well for up to 5 days. For longer storage, consider freezing it, but the texture may change slightly upon thawing.

Can I substitute the cream cheese in this recipe?

While the recipe calls for cream cheese, you can try using mascarpone or a vegan cream cheese alternative for a different flavor, but ensure it's a similar consistency to maintain the cheesecake's texture.

How do I know when the cheesecake is done baking?

The cheesecake is done when it has a deeply browned top and the center is still slightly jiggly. It will continue to set as it cools.

Cooking Tips:

- Ensure all ingredients are at room temperature to help them blend more smoothly.

- Line your baking pan with parchment paper, allowing it to extend over the edges. This will help you remove the cheesecake after baking.

- Do not overbeat the mixture. Overbeating can incorporate too much air, leading to cracking.

- Bake at a high temperature (around 400°F or 200°C) to achieve the signature burnt top and creamy center.

- Let the cheesecake cool at room temperature before refrigerating. It will firm up as it chills.

Nutrition Facts

6 Servings
Calories 410kcal
Protein 7g
Carbohydrates 55g
Fiber 0.08g
Sugar 50g
Fat 20g

Basque burnt cheesecake