Basque Burnt Cheesecake

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Basque Burnt Cheesecake

Creamy Inside, Deeply Caramelized Outside

Basque Burnt Cheesecake is a beautifully rustic dessert known for its dark, caramelized top and incredibly creamy, custard-like center. Unlike traditional cheesecakes, this version is baked at a high temperature without a crust, allowing the surface to burn slightly while the interior stays soft and silky. The result is a rich, lightly sweet cheesecake with complex flavor and minimal effort.

This cheesecake is perfect for make-ahead desserts, special occasions, or when you want an impressive treat without complicated steps. It tastes even better after chilling, making it ideal for preparing in advance.

Kitchen Equipment

  • 6-inch round cake pan
  • Parchment paper
  • Mixing bowl
  • Spatula or whisk
  • Electric mixer (optional)

Ingredients

  • 340 g (12 oz) cream cheese, softened
  • 80 g (2.8 oz) granulated sugar
  • 3 large eggs, room temperature
  • 150 g (5.3 oz) whipping cream
  • 10 g (0.4 oz) cornstarch or cake flour
  • 1 teaspoon vanilla extract
  • 1 g salt

Preparation Instructions

  1. Prepare the Pan
    Lightly grease a 6-inch round cake pan. Line the bottom and sides with parchment paper, allowing the paper to rise above the edges of the pan. This helps support the cheesecake as it rises and gives it its signature rustic look.
  2. Soften the Cream Cheese
    Place the softened cream cheese in a mixing bowl. Using a spatula or mixer on low speed, mix until completely smooth and free of lumps. This step is essential for a creamy texture.
  3. Add the Sugar
    Add the sugar to the cream cheese and mix until fully incorporated. The mixture should become lighter and smoother.
  4. Incorporate the Eggs
    Add the eggs one at a time, mixing well after each addition. Make sure each egg is fully blended before adding the next to prevent separation.
  5. Flavor and Cream
    Add the vanilla extract and salt, mixing gently. Pour in the whipping cream and stir until the mixture is smooth and glossy.
  6. Thicken the Batter
    Sift in the cornstarch (or cake flour) and whisk just until combined. Avoid overmixing to keep the texture light.
  7. Fill the Pan
    Pour the batter into the prepared pan. Gently tap the pan on the counter a few times to release any trapped air bubbles.
  8. Bake
    Preheat the oven to 210°C (415°F). Bake the cheesecake in the center of the oven for 30 minutes. The top should be deeply golden to dark brown, while the center remains jiggly.
  9. Cool and Chill
    Remove from the oven and allow the cheesecake to cool completely at room temperature. Refrigerate for at least 4 hours before slicing. The texture will continue to improve as it chills.

Serving Notes

  • The cheesecake will be very soft when freshly baked; this is normal.
  • For best flavor and texture, serve chilled or slightly cool.
  • Slice with a warm knife for clean edges.

Recipe Tips

  • For a stronger cheese flavor, slightly increase the cream cheese amount.
  • For an even creamier texture, add a small extra amount of cream.
  • Oven temperatures vary, so monitor closely during the last few minutes of baking. Avoid baking longer than 30 minutes.

Storage

Store the cheesecake covered in the refrigerator for up to 4 days. The flavor deepens over time, making it even better the next day.

 

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