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Basque Burnt Cheesecake Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star 3.8 from 74 reviews
  • Author: Kimberly
  • Prep Time: 20 minutes
  • Cook Time: 50-60 minutes
  • Total Time: 5 hours 20 minutes (including chilling time)
  • Yield: 8-10 servings
  • Category: Dessert
  • Method: Baking
  • Cuisine: Spanish

Description

This Basque Burnt Cheesecake is a rich, creamy, and deeply caramelized dessert known for its signature burnt top and custardy interior. Originating from Spain’s Basque region, this cheesecake requires no crust and features a beautifully cracked surface with a luscious, soft center. It’s easy to prepare and bakes to perfection in just under an hour, making it a perfect indulgent treat for any occasion.

Ingredients

Cheesecake Batter

  • 2 lbs (900g) cream cheese, at room temperature
  • 1 1/4 cups (250g) granulated sugar
  • 1/4 teaspoon salt
  • 1 1/2 teaspoons vanilla extract
  • 6 large eggs
  • 1 1/4 cups (300ml) heavy cream
  • 1/4 cup (30g) all-purpose flour, sifted

Optional

  • Powdered sugar (for dusting)

Instructions

  1. Preheat the oven: Preheat your oven to 400°F (200°C). Line the bottom and sides of a 10-inch (25cm) springform pan with parchment paper, ensuring it extends about 2 inches above the pan edges to contain the batter as it rises and prevent spillage.
  2. Prepare the cream cheese: In a large mixing bowl, beat the cream cheese with an electric mixer on medium speed until smooth and creamy, roughly 2 minutes, to ensure a lump-free base for your batter.
  3. Add sugar and salt: Incorporate the granulated sugar and salt into the cream cheese mixture. Beat until fully combined, scraping down the sides of the bowl as necessary.
  4. Mix in vanilla: Add the vanilla extract and blend until the flavor is evenly distributed throughout the batter.
  5. Add eggs individually: Crack in the eggs one at a time, mixing well after each addition to achieve a smooth, homogenous mixture without over-beating.
  6. Add heavy cream: Reduce mixer speed and gradually pour in the heavy cream, continuing to mix until the batter is smooth and slightly thinned.
  7. Fold in flour: Sift the all-purpose flour over the batter and gently fold it in with a spatula until it is fully incorporated, being careful not to deflate the mixture.
  8. Prepare for baking: Pour the batter evenly into the lined springform pan. Tap the pan lightly on the countertop to remove any trapped air bubbles for an even texture.
  9. Bake the cheesecake: Bake in the preheated oven for 50-60 minutes. The top should develop a deep golden brown color with slight cracking, while the center remains jiggly and slightly undercooked. This texture is essential for the signature creamy finish.
  10. Cool in the pan: Remove the cake from the oven and let it cool in the pan for 30 minutes to allow it to set gently.
  11. Remove from pan and cool further: Carefully release the springform pan and peel away the parchment paper. Allow the cheesecake to cool completely at room temperature before refrigeration.
  12. Chill: Refrigerate the cheesecake for at least 4 hours or ideally overnight to let it firm up fully and develop deeper flavors.
  13. Serve: Optionally dust the top with powdered sugar before slicing. Serve chilled and enjoy the rich, creamy, and slightly caramelized Basque Burnt Cheesecake.

Notes

  • Using room temperature cream cheese ensures a smooth batter without lumps.
  • The parchment paper must extend above the pan to prevent batter overflow during baking.
  • The cheesecake should remain slightly jiggly in the center when you take it out of the oven; it will firm up as it cools and chills.
  • For best flavor and texture, refrigerate overnight before serving.
  • Optional dusting of powdered sugar adds a subtle sweetness and elegant presentation.

Find it online: https://slsrecipes.com/basque-burnt-cheesecake-recipe/