The first time I pulled a Basque burnt cheesecake from the oven, the top looked closer to burnt than baked, but that dark, blistered surface is exactly the point. Underneath, the center stays wobbly and custard-like, closer to a pudding than a classic New York slice.
The recipe is fairly simple and requires minimal ingredients. You can easily impress your guests with this delightful Basque Burnt Cheesecake, perfect for special occasions or casual gatherings.
Easy Basque Burnt Cheesecake Recipe
With its intentionally burnt crust and velvety smooth filling, this cheesecake celebrates the flavors of traditional Basque cuisine. It takes approximately 1 hour and serves about 8 people.
Ingredients
- 2 cups cream cheese, softened
- 1 cup granulated sugar
- 1 cup heavy cream
- 3 large eggs
- 1 teaspoon vanilla extract
- 1/4 cup all-purpose flour
- 1/4 teaspoon salt
- Parchment paper for lining the pan
- Butter for greasing the pan
Instructions
- Prepare the Pan: Preheat your oven to 400°F (200°C). Grease a 9-inch springform pan with butter and line the bottom and sides with parchment paper, allowing excess paper to hang over the edges.
- Mix the Batter: In a large bowl, beat the softened cream cheese and sugar together until smooth. Add the eggs one at a time, mixing well after each addition. Stir in the heavy cream, vanilla extract, flour, and salt until fully combined.
- Bake: Pour the cheesecake batter into the prepared pan and smooth the top. Bake in the preheated oven for 25-30 minutes or until the top is deeply caramelized and browned, while the center remains slightly jiggly.
- Cool: Remove the cheesecake from the oven and allow it to cool to room temperature. Then, refrigerate for at least 4 hours or overnight to set fully.
- Serve: Carefully remove the cheesecake from the springform pan by pulling on the parchment paper. Slice and serve chilled or at room temperature.
Cook and Prep Times
- Prep Time: 20 minutes
- Cook Time: 30 minutes
- Total Time: 50 minutes (plus cooling time)
Nutrition Information
- Servings: 8 slices
- Calories: 350kcal
- Fat: 27g
- Protein: 5g
- Carbohydrates: 26g
I keep coming back to this bake because it asks for almost no technique and forgives a lot. Let the top darken fully, then chill it until the middle sets to that signature spoonable texture.
