If you’ve never experienced the magic of Basque Burnt Cheesecake, you’re in for an absolute treat. This showstopper of a dessert is all about luscious creaminess, a deeply caramelized top, and a rustic charm that makes every bite unforgettable. Born in the Basque region of Spain, this cheesecake skips the crust and embraces a bold, burnished exterior with a custardy, melt-in-your-mouth center. With its simple ingredients and dramatic appearance, it has quickly become a favorite for both special occasions and casual gatherings.

Basque Burnt Cheesecake Recipe - Recipe Image

Ingredients You’ll Need

What makes Basque Burnt Cheesecake so delightful is its reliance on a handful of straightforward ingredients, each playing a starring role in the final flavor and texture. Choose the best quality you can find, as this recipe is all about letting those essentials shine.

Cream Cheese (2 pounds, softened): The heart of the cheesecake, providing unmatched creaminess and tang. Let it soften for ultra-smooth blending.
Granulated Sugar (1 ½ cups): Sweetens the cheesecake and helps create that gorgeous caramelized top.
Large Eggs (6): Bind everything together and contribute to the custardy, rich texture you’ll crave in every slice.
Heavy Cream (2 cups): Adds luxurious silkiness and ensures the cheesecake remains soft and tender.
Vanilla Extract (1 teaspoon): Lends a subtle, aromatic warmth that rounds out the flavors beautifully.
Salt (½ teaspoon): Intensifies the flavors and keeps the dessert from tasting flat or overly sweet.
All-Purpose Flour (¼ cup): Just enough to gently set the cheesecake while keeping the signature creamy center.

How to Make Basque Burnt Cheesecake

Step 1: Prepare Your Pan and Oven

Begin by preheating your oven to 400°F. Take a 10-inch springform pan and line it with parchment paper, making sure the paper extends well above the rim. This overhang is key—it not only gives Basque Burnt Cheesecake its rustic, crinkled edges but also keeps any batter from escaping during baking.

Step 2: Cream the Cheese and Sugar

In a large mixing bowl, beat the softened cream cheese and sugar together until completely smooth and fluffy. This step sets the foundation for that incredibly creamy texture, so take your time—any lumps now will show up later!

Step 3: Add Eggs One at a Time

Crack the eggs in, one by one, mixing well after each addition. This gradual process ensures the batter stays silky and cohesive, preventing any curdling or streaks.

Step 4: Pour in Cream, Vanilla, and Salt

Next, add the heavy cream, vanilla extract, and salt, blending until everything is velvety smooth. At this point, the batter should have a glossy, pourable consistency that promises a dreamy texture once baked.

Step 5: Sift and Fold in the Flour

Sift the all-purpose flour right over the batter, then gently fold it in. You want the flour fully incorporated, but be careful not to overmix. This light touch keeps the Basque Burnt Cheesecake tender and prevents it from becoming dense.

Step 6: Fill the Pan and Bake

Pour the batter into your prepared pan and smooth the top. Bake for 50 to 60 minutes, or until the top is deeply browned—almost charred—and the center still jiggles just slightly when shaken. Don’t be alarmed if the cheesecake puffs up dramatically; it will settle as it cools.

Step 7: Cool and Chill

Allow the cheesecake to cool completely in the pan. Once at room temperature, transfer it to the refrigerator and chill for at least 4 hours (overnight is even better!). This step is crucial for achieving the signature creamy, sliceable interior.

How to Serve Basque Burnt Cheesecake

Garnishes

Although Basque Burnt Cheesecake is absolutely stunning on its own, a simple garnish can add a fresh twist. Consider topping each slice with a few fresh berries, a dusting of powdered sugar, or a dollop of softly whipped cream for a lovely contrast of flavors and textures.

Side Dishes

Pairing your cheesecake with light, fresh sides helps balance its richness. A crisp fruit salad, tangy citrus segments, or even a spoonful of berry compote make delightful accompaniments that let the decadent cake shine.

Creative Ways to Present

For a fun and impressive touch, serve Basque Burnt Cheesecake in individual ramekins for a personalized dessert experience. Alternatively, cut it into small cubes and serve on a platter with toothpicks for a unique party treat, or drizzle slices with honey and toasted nuts for extra flair.

Make Ahead and Storage

Storing Leftovers

Wrap any leftover Basque Burnt Cheesecake tightly with plastic wrap or transfer to an airtight container, then refrigerate. It stays fresh and delicious for up to 5 days, making it perfect for make-ahead entertaining or late-night indulgence.

Freezing

This cheesecake freezes beautifully. Slice it first for easy serving later, then wrap each piece well in plastic and foil. Store slices in a freezer-safe bag or container for up to 2 months. To thaw, simply move to the refrigerator overnight.

Reheating

Basque Burnt Cheesecake is best served chilled or at room temperature, but if you prefer a softer, creamier bite, let slices sit out for 20 to 30 minutes before serving. Avoid microwaving, as it can affect the creamy texture and caramelized top.

FAQs

Can I use a different size pan?

Yes, you can use a slightly smaller or larger pan, but keep in mind the baking time will change. A smaller pan will yield a taller cheesecake and may need a few extra minutes in the oven, while a larger pan will result in a thinner cheesecake and bake faster.

Why does my cheesecake rise and then fall?

That’s totally normal! Basque Burnt Cheesecake is meant to rise dramatically as it bakes, then collapse as it cools, creating those beautiful rustic cracks and a custardy center. Embrace the imperfections—they’re part of its charm.

Is it supposed to be so dark on top?

Absolutely! The almost-burnt, deeply caramelized top is the hallmark of Basque Burnt Cheesecake, lending a distinctive flavor you won’t find in traditional cheesecakes. Don’t be afraid to let it get nice and dark in the oven.

Can I make this gluten-free?

Definitely! Simply swap the all-purpose flour for your favorite gluten-free blend or even a bit of cornstarch. The results will be just as creamy and delicious—no one will guess the difference.

What’s the best way to get clean slices?

For picture-perfect slices, use a sharp knife dipped in hot water and wiped dry between cuts. This helps you glide through the creamy cheesecake with ease and keeps those gorgeous layers intact.

Final Thoughts

If you’re ready to wow your friends and family, Basque Burnt Cheesecake is the dessert to make. Its effortless preparation and unforgettable flavor guarantee it’ll be a new favorite. Go ahead—give it a try, and savor every creamy, caramelized bite!

Basque Burnt Cheesecake Recipe

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4.7 from 17 reviews

Author: admin
Total Time: 1 hour 15 minutes plus at least 4 hours chilling
Yield: 12 servings 1x
Diet: Vegetarian

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Description

This authentic Basque Burnt Cheesecake is a rich and creamy dessert known for its deeply caramelized, almost burnt top and custardy interior. Originating from the Basque region of Spain, this crustless cheesecake offers a unique combination of textures and flavors, making it an irresistible treat for cheesecake lovers. Its simple ingredients and straightforward baking method make it a perfect dessert to impress guests with minimal effort.

Ingredients

Scale

Cheesecake Batter

2 pounds cream cheese, softened
1 ½ cups granulated sugar
6 large eggs
2 cups heavy cream
1 teaspoon vanilla extract
½ teaspoon salt
¼ cup all-purpose flour

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Instructions

Prepare the Pan: Preheat your oven to 400°F (200°C). Line a 10-inch springform pan with parchment paper, making sure to leave enough overhang on the sides to easily lift out the cheesecake later.
Mix Cream Cheese and Sugar: In a large bowl, beat the softened cream cheese and granulated sugar together until the mixture is smooth and creamy, free of lumps.
Add Eggs: Incorporate the eggs one at a time into the cream cheese mixture, mixing well after each addition to achieve a smooth batter.
Add Cream, Vanilla, and Salt: Pour in the heavy cream, vanilla extract, and salt. Continue mixing the batter until everything is well combined and silky smooth.
Incorporate Flour: Sift the all-purpose flour over the batter and gently fold it in until fully incorporated, taking care not to overmix.
Fill Pan and Bake: Pour the batter into the prepared springform pan, smoothing the top with a spatula. Bake in the preheated oven for 50 to 60 minutes, until the top is deeply browned and looks burnt but the center still jiggles slightly when shaken.
Cool and Chill: Let the cheesecake cool completely in the pan. Once cooled, refrigerate it for at least 4 hours, or overnight, before slicing and serving.

Notes

The cheesecake rises dramatically in the oven and then falls as it cools; this is normal and part of its rustic charm.
For a more intense caramelized flavor, you can bake it until the top is very dark, almost blackened but not burnt to the point of bitterness.
Serve the Basque Burnt Cheesecake plain to appreciate its rich flavor, or with fresh berries for a bright contrast.

Prep Time: 15 minutes
Cook Time: 60 minutes
Category: Dessert
Method: Baking
Cuisine: Spanish