🔥 Burnt Basque Cheesecake – Full Article
If you love rich, creamy desserts with a dramatic caramelized top, the Burnt Basque Cheesecake is your dream come true. Originating from the Basque region of Spain, this cheesecake is intentionally baked at high heat to achieve a deeply caramelized, almost burnt exterior while keeping the center luxuriously creamy and smooth. This cheesecake is perfect for impressing guests, for a special occasion, or simply for indulging in a rich, creamy treat at home.
Burnt Basque Cheesecake
Rich, creamy, and caramelized 🍰 — this Burnt Basque Cheesecake features a dramatic burnt top and custardy center. Simple ingredients, no crust, and perfect for dessert lovers.
Ingredients
Equipment
Method
- Preheat oven to 400°F (200°C). Line a 10-inch springform pan with parchment paper, allowing excess to extend above edges.
- Beat cream cheese and sugar until smooth and fluffy.
- Add eggs one at a time, mixing gently after each addition.
- Gradually mix in heavy cream and flour until fully combined. Add vanilla extract if desired.
- Pour batter into the prepared pan. Bake 50–60 minutes until top is deeply golden and center is soft and jiggly.
- Cool at room temperature for 1–2 hours, then chill in the refrigerator for at least 4 hours before slicing.
Notes
Best served chilled. Can be stored in the refrigerator for up to 5 days or frozen for 1 month.
Why You’ll Love This Cheesecake
- Creamy and indulgent – soft, custardy center that melts in your mouth.
- Beautifully caramelized top – rustic and dramatic presentation without extra effort.
- Simple ingredients – pantry staples come together for a show-stopping dessert.
- No crust required – easy to prepare and fuss-free.
- Versatile serving – serve plain, with fresh berries, or a drizzle of caramel.
The high baking temperature is key to achieving the signature burnt top while keeping the inside luscious. The cheesecake sets enough to hold a slice but remains soft and creamy, giving a melt-in-your-mouth experience that traditional baked cheesecakes often lack.
Ingredients
- 2 lbs (900 g) cream cheese, softened
- 1 1/2 cups (300 g) granulated sugar
- 6 large eggs
- 2 cups (480 ml) heavy cream
- 1/4 cup (30 g) all-purpose flour
- 1 tsp vanilla extract (optional)
Step-by-Step Instructions
- Preheat oven and prepare pan
Preheat the oven to 400°F (200°C). Line a 10-inch (25 cm) springform pan with parchment paper, allowing excess to extend above the edges. - Mix cream cheese and sugar
Beat cream cheese and sugar together until smooth and fluffy, ensuring no lumps remain. - Incorporate eggs
Add eggs one at a time, mixing gently after each addition. Avoid overmixing to keep the batter smooth. - Add cream and flour
Gradually mix in heavy cream and flour until fully combined. Add vanilla extract if desired. - Pour and bake
Pour batter into the prepared pan. Bake at 400°F (200°C) for 50–60 minutes. The top should be deeply golden brown with a caramelized, almost burnt appearance, while the center remains soft and jiggly. - Cool and chill
Let the cheesecake cool at room temperature for 1–2 hours, then chill in the refrigerator for at least 4 hours before slicing. This allows the cheesecake to set while maintaining its creamy texture.
Tips & Variations
- Serving suggestions: Enjoy plain, with fresh berries, or a drizzle of salted caramel or chocolate sauce.
- Texture: For an extra custardy center, slightly underbake by 5 minutes.
- Flavor twists: Add a teaspoon of lemon zest or a splash of coffee liqueur to the batter for subtle flavor depth.
- Pan prep: Parchment paper should extend above the pan edges to prevent spillage and create a rustic look.
Storage
- Refrigerator: Store covered for up to 5 days.
- Freezer: Can be frozen for up to 1 month; thaw overnight in the refrigerator.
Nutrition (Approx. per slice, 12 slices)
- Calories: 480
- Carbs: 28 g
- Protein: 8 g
- Fat: 36 g
- Saturated Fat: 22 g
- Cholesterol: 160 mg
- Sodium: 250 mg
- Fiber: 0 g
- Sugar: 28 g
