Basque Burnt Cheesecake

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Basque Burnt Cheesecake

A Creamy, Caramelized Cheesecake with Irresistible Flavor

The Basque Burnt Cheesecake is a masterpiece of creamy simplicity — slightly caramelized on top, custardy in the center, and beautifully cracked for that rustic charm. Originating from the Basque region of Spain, this dessert has taken the world by storm for its unique flavor and texture. Don’t be fooled by its “burnt” appearance — that deep amber crust adds a complex, toffee-like sweetness that perfectly balances the smooth, rich filling inside.

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 (pinch) salt
  • 150 g (5.3 oz) whipping cream
  • 10 g (0.4 oz) cornstarch or cake flour

Instructions

  1. Prepare the pan:
    • Preheat your oven to 220°C (425°F).
    • Line a 6-inch or 7-inch round cake pan (or loaf pan) with parchment paper, ensuring it comes up the sides and slightly overhangs. This rustic look is part of the charm.
  2. Beat the cream cheese and sugar:
    • In a large mixing bowl, beat the cream cheese and sugar together using a whisk or electric mixer until smooth, creamy, and free of lumps.
  3. Add eggs:
    • Add the eggs one at a time, mixing well after each addition. Scrape down the sides of the bowl to ensure everything is evenly combined.
  4. Add flavor and cream:
    • Mix in the vanilla extract and salt.
    • Slowly pour in the whipping cream while stirring until you have a silky batter.
  5. Add the starch or flour:
    • Sift in the cornstarch or cake flour, and gently mix until just combined — don’t overmix.
  6. Bake:
    • Pour the batter into your prepared pan.
    • Bake for 30–40 minutes, depending on your oven and pan size, until the top is deeply golden brown and slightly cracked. The center should jiggle a little when shaken — that’s perfect!
  7. Cool and serve:
    • Let the cheesecake cool completely in the pan. It will deflate slightly as it cools — that’s normal.
    • Chill for a few hours before slicing for the best texture.

Tips for the Perfect Basque Cheesecake

  • For a more caramelized flavor, bake until the top is dark amber but not black.
  • Use room temperature ingredients to ensure a smooth, lump-free batter.
  • If you prefer a softer, more custard-like center, reduce the baking time slightly.

Storage

Refrigerate leftovers in an airtight container for up to 4 days. Serve chilled or bring to room temperature before enjoying.

 

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