Creamy Spanish Basque Cheesecake Bars With Burnt Tops

Prep Time: 15 minutes
Cook Time: 40 minutes
Total Time: 1 hour 55 minutes (including cooling time)

Basque cheesecake bars are the burnt-top cheesecake cut into squares, the top nearly black and the middle still soft. I bake them hot so the top chars while the center stays wobbly.

The burnt top not only adds character but also enhances the flavor, resulting in a balance of sweetness and a slight bitterness that is truly irresistible.

Basque Cheesecake Bars Recipe with a Twist

These cheesecake bars are an adaptation of the traditional Basque burnt cheesecake, offering a convenient bar format. With a cooking time of about 60 minutes, this recipe yields about 12 bars, perfect for sharing at gatherings or enjoying at home.

Ingredients

2 (8 oz) packages cream cheese, softened
1 cup granulated sugar
3 large eggs
1 cup heavy cream
1 teaspoon vanilla extract
1/4 cup all-purpose flour
1/4 teaspoon salt
Butter or non-stick spray for greasing the pan

Instructions

Preheat Oven: Preheat your oven to 400°F (200°C) and line an 8×8-inch baking pan with parchment paper, leaving some overhang for easy removal.
Prepare the Cream Cheese Mixture: In a large mixing bowl, combine softened cream cheese and sugar. Beat with an electric mixer until smooth and creamy.
Add Eggs: Add eggs one at a time, mixing well after each addition. Then mix in the heavy cream and vanilla extract until fully incorporated.

Mix in Dry Ingredients: Gradually add flour and salt, mixing until just combined. Avoid overmixing.
Bake: Pour the cheesecake batter into the prepared pan. Bake in the preheated oven for about 30-40 minutes, or until the top is deeply browned and a toothpick inserted in the center comes out mostly clean.
Cool and Chill: Remove from the oven and let it cool to room temperature. Cover and refrigerate for at least 4 hours or overnight for the best flavor and texture.