This Basque Burnt Cheesecake offers a daring take on tradition, transforming the classic dessert into something rustic yet refined. With its deeply bronzed top and custard-like core, it delivers a stunning contrast of textures—lightly caramelized on the outside, creamy and rich within.
Ingredient Breakdown
The heart of this dessert lies in its foundation—cream cheese and sugar. Together, they form the silken base, delivering a slightly tangy profile that balances the richness of the overall bake. When blended properly, they create the kind of velvety texture that defines a great cheesecake.
Eggs and heavy cream follow, bringing structure and lushness. The eggs ensure a smooth custard consistency while the cream contributes body and softness. The final texture is nearly soufflé-like in its height, then settles into a soft, creamy center as it cools.
Vanilla extract and salt provide subtle complexity. The vanilla adds floral sweetness, while the salt sharpens all the surrounding flavors, ensuring the cheesecake doesn’t veer into cloying territory.
Flour, though minimal, plays a quiet yet crucial role. It offers just enough stability to keep the center from becoming runny, while still preserving the iconic wobble that makes Basque cheesecake so special.
Step-by-Step Preparation Guide
Start by lining your springform pan with two large, overlapping sheets of parchment paper, pressing them into the bottom and up the sides. The overhang and creases are part of the visual identity of this cheesecake—don’t smooth them out. Place the lined pan on a baking sheet for extra security.
In a stand mixer fitted with the paddle attachment, combine cream cheese, sugar, vanilla, and salt. Beat on medium-low until completely smooth, scraping the bowl as needed. Once you’ve achieved a creamy base, crack in the eggs one at a time. Beat thoroughly after each addition, allowing the batter to emulsify slowly and evenly.
Sift the flour directly into the bowl and mix until just absorbed. With the mixer on low speed, gradually add the heavy cream in a slow stream. Once incorporated, give the bowl a final scrape and mix for another 30 seconds. Tap the mixing bowl on the counter to release any air bubbles before transferring to your pan.
Pour the batter into the prepared springform pan and smooth the surface if needed. Bake in the center of a preheated 400°F (200°C) oven for about 45 minutes. Watch for the top to puff dramatically and take on a rich, dark brown hue—similar to toasted marshmallow or milk chocolate. The center should still jiggle slightly when gently shaken.
Cool the cheesecake in the pan on a wire rack. As it cools, it will collapse slightly and develop a rippled, creamy texture. Once fully cooled to room temperature, refrigerate the cheesecake uncovered for at least 5 hours or up to 2 days to firm up and deepen its flavor.
To serve, unclasp the pan and gently peel back the parchment paper. Slice with a hot, clean knife for best results.
Recipe Tips & Frequently Asked Questions
Let cream cheese come fully to room temperature for the smoothest batter:
Cold cream cheese leads to lumps and uneven texture.
Don’t skip the parchment overhang—it supports rise and creates the iconic edges:
The tall paper helps hold the batter during baking and adds a rustic signature to the look.
Use a low speed when mixing to avoid excess air in the batter:
Too much air can cause cracks or uneven rise.
Tap the pan on the counter before baking to release bubbles:
This ensures a smooth, even finish.
Bake on the center rack and rotate halfway for even color and rise:
Watch the top for a deep golden finish—it’s the cheesecake’s natural crust.
Chill uncovered for best texture and to avoid surface condensation:
Covering too soon traps moisture and softens the top.
Can I use light cream cheese or substitutes?
You can, but the texture and richness will be noticeably different. Full-fat cream cheese is highly recommended.
How do I know when the cheesecake is done baking?
The top should be a deep brown and the center should still have a soft jiggle.
Why does it collapse after baking—is that normal?
Yes, it’s expected. This cheesecake rises like a soufflé and deflates as it cools, forming its signature rippled center.
Can I bake this in a regular cake pan instead of a springform?
A springform pan is ideal, but you can use a deep cake pan with high parchment overhang for easy removal.
How far in advance can I prepare this cheesecake?
It’s best made at least a day ahead and can be refrigerated for up to 2 days before serving.
What to Serve With This Recipe
This cheesecake is rich on its own, but it pairs beautifully with fresh, tart elements. Try a spoonful of macerated raspberries, sliced strawberries, or blackberries to offset the richness.
For added depth, drizzle with espresso syrup, salted caramel, or honey. Each brings out different notes in the cheesecake—bitterness, sweetness, or warmth.
Balance the richness with a drink pairing: strong espresso, a glass of dessert wine, or warm chai tea all make excellent choices.
Add texture and contrast with a final sprinkle of crushed hazelnuts, toasted almonds, or flaky sea salt just before serving.
Creative Variations
To add an aromatic twist, blend in orange zest or a touch of almond extract. These additions subtly shift the profile without overwhelming the cheesecake’s core flavor.
Infuse the heavy cream with cardamom pods, vanilla beans, or cinnamon sticks before mixing for added depth.
Experiment with a cocoa version by replacing one tablespoon of the flour with unsweetened cocoa powder. The result is a chocolate-swirled take on the traditional burnished beauty.
With its signature scorched top and melt-in-your-mouth center, Basque Burnt Cheesecake is an irresistible dessert that combines dramatic looks with minimalist preparation. Its caramelized edges and creamy core make every bite unexpected, rich, and deeply satisfying—no crust required, no topping necessary. Just slice, serve, and watch it disappear.
Ingredients
4 large eggs
1½ cups heavy cream (360mL)
¾ teaspoon salt
2 teaspoons vanilla extract
3 (8-ounce) blocks cream cheese, at room temperature (678g)
2 tablespoons all-purpose flour
1 cup granulated sugar (200g)
Instructions
Preheat your oven to 400°F (200°C). Line a 9-inch springform pan with a large sheet of parchment paper (approximately 12×17 inches), pressing it into the base and along the sides, letting the excess hang over the edge. Layer a second sheet of parchment in the opposite direction to ensure full coverage. Don’t worry if the paper folds or crinkles—those creases will give the cheesecake its signature rustic look. Set the lined pan on a baking sheet to catch any drips.
In the bowl of a stand mixer fitted with a paddle attachment, combine the cream cheese, sugar, vanilla extract, and salt. Mix on medium-low speed until the texture is ultra-smooth and creamy, which should take about 3 minutes. Crack in the eggs one at a time, beating well and scraping down the sides of the bowl after each addition to ensure even blending.
Sift the flour directly into the batter and mix just until the flour disappears. With the mixer on low speed, slowly stream in the heavy cream. Once all the cream is added, scrape down the bowl and mix for an additional 30 seconds, or until the batter is glossy and uniform. Tap the bowl gently on the counter a few times to release any trapped air bubbles.
Pour the batter into your prepared springform pan, smoothing the top as needed. Bake for about 45 minutes, or until the top is deeply browned—somewhere between the color of milk chocolate and dark chocolate—and the cheesecake has puffed up significantly. It will jiggle slightly in the center when done.
Transfer the pan to a wire rack and allow the cheesecake to cool completely to room temperature. During cooling, it will naturally deflate and settle into a dense, creamy consistency. Once cooled, place the cheesecake in the refrigerator, uncovered, for at least 5 hours or up to 2 days to set fully.
When ready to serve, unclasp the springform pan and carefully peel away the parchment paper from the sides of the cheesecake. Slice and serve as desired.
Basque Burnt Cheesecake Recipe
Ingredients
- 4 large eggs
- 1½ cups heavy cream 360mL
- ¾ teaspoon salt
- 2 teaspoons vanilla extract
- 3 8-ounce blocks cream cheese, at room temperature (678g)
- 2 tablespoons all-purpose flour
- 1 cup granulated sugar 200g
Instructions
- Preheat your oven to 400°F (200°C). Line a 9-inch springform pan with a large sheet of parchment paper (approximately 12×17 inches), pressing it into the base and along the sides, letting the excess hang over the edge. Layer a second sheet of parchment in the opposite direction to ensure full coverage. Don’t worry if the paper folds or crinkles—those creases will give the cheesecake its signature rustic look. Set the lined pan on a baking sheet to catch any drips.
- In the bowl of a stand mixer fitted with a paddle attachment, combine the cream cheese, sugar, vanilla extract, and salt. Mix on medium-low speed until the texture is ultra-smooth and creamy, which should take about 3 minutes. Crack in the eggs one at a time, beating well and scraping down the sides of the bowl after each addition to ensure even blending.
- Sift the flour directly into the batter and mix just until the flour disappears. With the mixer on low speed, slowly stream in the heavy cream. Once all the cream is added, scrape down the bowl and mix for an additional 30 seconds, or until the batter is glossy and uniform. Tap the bowl gently on the counter a few times to release any trapped air bubbles.
- Pour the batter into your prepared springform pan, smoothing the top as needed. Bake for about 45 minutes, or until the top is deeply browned—somewhere between the color of milk chocolate and dark chocolate—and the cheesecake has puffed up significantly. It will jiggle slightly in the center when done.
- Transfer the pan to a wire rack and allow the cheesecake to cool completely to room temperature. During cooling, it will naturally deflate and settle into a dense, creamy consistency. Once cooled, place the cheesecake in the refrigerator, uncovered, for at least 5 hours or up to 2 days to set fully.
- When ready to serve, unclasp the springform pan and carefully peel away the parchment paper from the sides of the cheesecake. Slice and serve as desired.
