Introducing the Basque Burnt Cheesecake: a showstopper dessert that reinvents cheesecake with its signature caramelized top, creamy custard-like middle, and rustic appearance. Unlike traditional cheesecakes, there’s no need to fuss over a water bath or get anxious about cracks. The contrast between the deep, toffee-like “burn” and the silky, melt-in-your-mouth core is pure magic, and it’s achieved with just a handful of kitchen staples. If you love easy, impressive desserts, this is the treat you’ll want to share with friends—and sneak an extra slice for yourself!
Ingredients You’ll Need
This Basque Burnt Cheesecake is all about simplicity: just seven classic ingredients, each chosen for the flavor, texture, and irresistible richness they bring to the table. Nothing fancy here—every component truly matters, so use the best you can get for maximum wow factor.
- Cream cheese (2 pounds/900g): Full-fat cream cheese gives the cheesecake its ultra-creamy texture and mild tang; bring it to room temp for the smoothest results.
- Granulated sugar (1½ cups/300g): Sweetens the batter and helps form that beautiful caramelized, “burnt” top.
- Large eggs (6): Eggs bind, enrich, and add lushness to the cheesecake’s custardy interior.
- Heavy cream (2 cups/480ml): Adds that dreamy, silky body—don’t swap for lighter cream if you want authentic Basque Burnt Cheesecake texture.
- Vanilla extract (1 teaspoon): Just a touch enhances the dairy sweetness and adds aromatic depth.
- All-purpose flour (¼ cup/32g): Helps set the cheesecake while keeping the middle soft and creamy.
- Kosher salt (½ teaspoon): A small but important pinch, balancing the richness and waking up all the flavors.
How to Make Basque Burnt Cheesecake
Step 1: Prep Your Pan and Oven
Set your oven to 425°F (220°C)—this high heat is the secret behind Basque Burnt Cheesecake’s signature color and flavor. Line a 9-inch springform pan with parchment paper, making sure there’s plenty of overhang all around. The rugged, crinkly sides are part of the cheesecake’s rustic charm, and the extra parchment makes removal a breeze.
Step 2: Cream Cheese and Sugar Magic
In a large mixing bowl, blend the room-temperature cream cheese with the granulated sugar. Use a hand mixer or stand mixer if you have one, and beat until the mixture is absolutely smooth and creamy—no lumps allowed! This step takes about 2 to 3 minutes and sets the stage for that irresistible, velvety texture.
Step 3: Add Eggs One at a Time
Crack in the eggs, one after another, mixing well between each addition. Don’t rush through—this gradual mixing ensures the custard stays super smooth and glossy. Be sure to scrape down the sides, so everything gets evenly incorporated.
Step 4: Pour in Cream and Vanilla
Drizzle in the heavy cream and the vanilla extract, then mix everything together until you have a luscious, silky batter. This is what’s going to create the Basque Burnt Cheesecake’s famously rich and creamy interior, so stir until perfectly smooth.
Step 5: Fold in Flour and Salt
Sift the flour and salt directly over the batter to avoid any lumps, and gently fold them in using a spatula. Be gentle—overmixing makes the cheesecake dense, and you want a billowy, dreamy result.
Step 6: Bake to Burnished Perfection
Pour the batter into your lined pan and tap it lightly on the counter to get rid of any big air bubbles. Slide it into your preheated oven and bake for 50 to 60 minutes. Don’t be alarmed when the top gets deeply golden, even mahogany brown—that’s exactly what you want! The center should still have a gratifying wobble when you give the pan a jiggle.
Step 7: Cool, Chill, and Serve
Let the Basque Burnt Cheesecake cool to room temperature in its pan. Then, chill it in the fridge for at least 4 hours, preferably overnight. This time allows the flavors to settle and the texture to become decadently rich and sliceable.
How to Serve Basque Burnt Cheesecake
Garnishes
For a cheesecake this stunning, sometimes less is more! A dusting of powdered sugar or a few fresh berries add a pop of color, while a dollop of softly whipped cream plays up its creamy heart. If you’re feeling playful, a drizzle of berry compote or even salted caramel sauce brings an extra dose of indulgence.
Side Dishes
Keep things simple: a bright fruit salad, a handful of toasted nuts, or even a hot cup of espresso makes a dreamy sidekick. The cheesecake’s rich flavor loves a little contrast, so try a tangy sorbet or fresh citrus slices for a refreshing counterpoint.
Creative Ways to Present
Highlight your Basque Burnt Cheesecake by serving each wedge on a pool of berry puree, or cut it into bite-sized cubes and skewer with fruit for an elegant dessert platter. For parties, serve in rustic parchment-wrapped slices, tied with twine for an irresistible old-school touch!
Make Ahead and Storage
Storing Leftovers
Store any extra Basque Burnt Cheesecake in the refrigerator, wrapped snugly in plastic wrap or in an airtight container. It keeps beautifully for up to five days, and the flavor only deepens as it rests—if you can resist for that long!
Freezing
This cheesecake freezes like a dream. Wrap individual slices tightly in plastic and foil, then stash them in a freezer bag for up to one month. Thaw overnight in the fridge, and you’ll have a ready-made treat for those spontaneous cravings.
Reheating
If you prefer your Basque Burnt Cheesecake a little closer to room temperature or slightly warm, let it sit out on the counter for about 30 minutes before serving. A quick zap in the microwave (10-15 seconds) will also soften the texture, but avoid overheating to preserve the creamy magic.
FAQs
Can I use low-fat cream cheese?
While you can use low-fat cream cheese, keep in mind that it will change the texture and flavor. Full-fat cream cheese is the secret to that lush, creamy interior that Basque Burnt Cheesecake is famous for!
Why is my cheesecake cracked or sunken in the middle?
Cracks and dips are totally normal for Basque Burnt Cheesecake, thanks to its crustless, high-heat bake. The rustic, slightly imperfect look is all part of its charm, and it won’t affect the flavor or texture.
Do I really need to chill the cheesecake before serving?
Absolutely. Chilling allows the cheesecake to set properly and develop its creamy, sliceable consistency. Four hours is the minimum, but overnight is even better for the best flavor and texture.
My cheesecake looks burnt! Did I do it wrong?
Not at all! The deeply caramelized, “burnt” top is exactly what defines a great Basque Burnt Cheesecake. That dark color brings a subtle bitterness and complexity that makes this dessert unforgettable.
Can I add other flavors or mix-ins to this recipe?
Definitely! While the classic recipe is all about simplicity, a swirl of citrus zest, a splash of liqueur, or a handful of chocolate chips can add a personal twist. Just keep the ratios steady for best results.
Final Thoughts
This is the kind of dessert that’s meant to be shared and celebrated, yet it’s so easy you might find yourself making it on a whim. Whether you’re new to cheesecakes or searching for something a little different, give Basque Burnt Cheesecake a try—you’ll be shocked by just how impressive and delicious something so simple can be!
Print
Basque Burnt Cheesecake Recipe
- Prep Time: 15 minutes
- Cook Time: 60 minutes
- Total Time: 1 hour 15 minutes (plus chilling)
- Yield: 10 servings
- Category: Dessert
- Method: Baking
- Cuisine: Spanish
- Diet: Vegetarian
Description
Indulge in the rich and creamy flavors of this Basque Burnt Cheesecake. This crustless cheesecake boasts a caramelized, burnt top with a soft, luscious center that will leave you craving for more.
Ingredients
Cheesecake:
- 2 pounds (900g) cream cheese, at room temperature
- 1½ cups (300g) granulated sugar
- 6 large eggs
- 2 cups (480ml) heavy cream
- 1 teaspoon vanilla extract
- ¼ cup (32g) all-purpose flour
- ½ teaspoon kosher salt
Instructions
- Preheat the oven: Preheat the oven to 425°F (220°C). Line a 9-inch springform pan with parchment paper, ensuring it comes up the sides with some overhang.
- Mix the ingredients: In a large mixing bowl, beat the cream cheese and sugar until smooth. Add eggs one at a time, then mix in heavy cream and vanilla extract. Sift in flour and salt, fold until smooth.
- Bake the cheesecake: Pour the batter into the pan, tap to remove air bubbles. Bake for 50-60 minutes until golden brown with a slight jiggle. Cool to room temperature, then chill for at least 4 hours.
Notes
- This burnt cheesecake has a caramelized top and soft center for a unique flavor profile.
- For best results, use full-fat cream cheese and ensure to chill the cheesecake before serving.
Nutrition
- Serving Size: 1 slice
- Calories: 480
- Sugar: 24g
- Sodium: 320mg
- Fat: 38g
- Saturated Fat: 23g
- Unsaturated Fat: 13g
- Trans Fat: 0g
- Carbohydrates: 28g
- Fiber: 0g
- Protein: 8g
- Cholesterol: 180mg
