Basque Burnt Cheesecake
The Irresistibly Creamy, Caramelized Cheesecake That Melts in Your Mouth
If you’re looking for a dessert that’s effortlessly elegant yet surprisingly simple to make, the Basque Burnt Cheesecake is your answer. Originating from the Basque region of Spain, this rustic cheesecake is intentionally baked at a high temperature to achieve its signature deeply caramelized top and creamy, custard-like center.
Unlike traditional cheesecakes, this one skips the crust altogether — it’s pure, rich, and creamy indulgence with a burnt top that adds just the right hint of bitterness to balance the sweetness. Once you try it, you’ll understand why it’s loved around the world.
Why You’ll Love This Recipe
- No crust, no fuss: The easiest cheesecake you’ll ever make.
- Beautifully imperfect: The burnt top and cracked edges are what make it stunning.
- Velvety texture: Light, creamy, and melt-in-your-mouth smooth.
- Customizable flavor: Add vanilla, lemon zest, or almond extract for a unique twist.
Ingredients
- 340 g (12 oz) cream cheese, softened to room temperature
- 80 g (2.8 oz) granulated sugar
- 3 large eggs, at room temperature
- 3 ml (½ tsp) vanilla extract
- 1 g (¼ tsp) salt
- 150 g (5.3 oz) heavy whipping cream
- 10 g (0.4 oz) cornstarch or cake flour
Equipment
- 6-inch round cake pan
- Parchment paper
- Mixing bowl
- Whisk or electric mixer
- Fine mesh sieve
Instructions
Step 1: Prepare the Pan
Lightly grease a 6-inch round cake pan. Line both the bottom and sides with parchment paper, ensuring the paper extends above the rim — this will help you lift out the cheesecake easily after baking.
Step 2: Soften the Cream Cheese
Place the softened cream cheese in a large mixing bowl. Using a spatula or electric mixer on low speed, beat until smooth and creamy. It’s essential that the cream cheese be soft to avoid lumps in the batter.
Step 3: Add Sugar and Eggs
Add the sugar to the cream cheese and mix until fully combined and light.
Next, add the eggs one at a time, mixing well after each addition. The batter should become smooth and slightly airy.
Step 4: Flavor and Cream
Add the vanilla extract and salt. Slowly pour in the whipping cream and continue mixing until the batter is silky and well blended.
Step 5: Add Cornstarch
Sift the cornstarch (or cake flour) into the mixture and whisk gently until incorporated. The batter should now be perfectly smooth and slightly thick.
Step 6: Bake
Pour the batter into the prepared pan. Tap the pan a few times on the counter to release any trapped air bubbles.
Bake in a preheated oven at 210°C (415°F) for about 30 minutes, on the middle rack.
The cheesecake should have a deep golden-brown, almost burnt surface and a slightly jiggly center when gently shaken — that’s exactly what you want.
Step 7: Cool and Chill
Remove the cheesecake from the oven and let it cool completely at room temperature. Once cooled, refrigerate for at least 4 hours (or overnight for best results).
As it chills, the texture will become rich, creamy, and sliceable — the perfect balance between dense and delicate.
Tips for Perfect Results
- Room temperature ingredients are key for a smooth, lump-free batter.
- Do not overbake: The center should still jiggle when you take it out — it will set as it cools.
- For stronger flavor: Use a touch more cream cheese. For extra softness, add a little more cream.
- Flavor variations: Try adding a bit of lemon zest, almond extract, or even a swirl of caramel before baking for a creative twist.
Serving Suggestions
Serve chilled, plain, or with a dusting of powdered sugar. You can also top it with fresh berries, caramel sauce, or a drizzle of honey for an extra layer of flavor.
This cheesecake pairs beautifully with espresso, cappuccino, or a cup of hot tea.
Storage
Store leftover cheesecake covered in the refrigerator for up to 5 days. For longer storage, wrap tightly and freeze for up to 1 month. Thaw overnight in the fridge before serving.