Basque Burnt Cheesecake

Basque burnt cheesecake is a rustic, crustless cheesecake known for its creamy center, caramelized top, and beautifully imperfect appearance. Originating in San Sebastián, Spain, this dessert is baked at a high temperature to achieve its signature burnt surface and custard-like interior.

Why You’ll Love This Recipe

This cheesecake is incredibly simple to make yet deeply flavorful. It requires no crust, no water bath, and no precision with presentation. The intentionally scorched top gives it a rich, almost toffee-like flavor, while the interior remains silky and smooth. It’s elegant, unfussy, and always impressive.

Ingredients

(Tip: You can find the complete list of ingredients and their measurements in the recipe card below.)

• Cream cheese, softened
• Granulated sugar
• Eggs
• Heavy cream
• All-purpose flour (or cornstarch for a gluten-free version)
• Vanilla extract (optional)
• Salt

Directions

1. Preheat oven to 425°F (220°C). Line a springform pan with parchment paper, allowing excess to hang over the sides.
2. In a large bowl, beat the cream cheese and sugar together until smooth.
3. Add eggs one at a time, mixing well after each addition.
4. Stir in the heavy cream, vanilla (if using), and salt.
5. Sift in the flour and mix until just combined.
6. Pour the batter into the prepared pan and tap gently to release air bubbles.
7. Bake for 45–50 minutes until the top is deeply golden brown and the center still jiggles slightly.
8. Let cool completely at room temperature, then refrigerate for at least 4 hours before slicing.

Servings and timing

• Servings: 8
• Prep Time: 10 minutes
• Cook Time: 50 minutes
• Total Time: 1 hour (plus chilling)

Variations

• Lemon Zest: Add lemon zest for a bright twist.
• Espresso Flavor: Stir in a teaspoon of instant espresso powder for depth.
• Chocolate Swirl: Gently fold in melted chocolate before baking.
• Honey Drizzle: Serve with a drizzle of honey or fruit compote.
• Mini Cheesecakes: Divide the batter into muffin tins for individual servings.

Storage/Reheating

• Storage: Store in the refrigerator, covered, for up to 5 days.
• Freezing: Freeze whole or in slices, tightly wrapped, for up to 1 month. Thaw in the refrigerator overnight.
• Reheating: This cake is best served chilled or at room temperature. Avoid reheating.

FAQs

Why is it called “burnt” cheesecake?

The high baking temperature gives the top a dark, almost burnt appearance, which contrasts deliciously with the creamy center.

Can I reduce the sugar?

Yes, but the sugar helps with caramelization and texture. Reduce slightly for a less sweet version.

Do I need a springform pan?

It is preferred, but any high-sided round pan lined thoroughly with parchment paper will work.

How do I know when it’s done?

The top should be deeply browned, and the center should jiggle slightly when you shake the pan.

Can I make it gluten-free?

Yes, substitute all-purpose flour with cornstarch or a gluten-free flour blend.

What does it taste like?

It has a caramelized, nutty exterior and a rich, creamy, custard-like interior with a hint of tanginess.

Do I have to chill it before serving?

Yes, chilling helps it set and develop flavor, though it can also be enjoyed slightly warm.

Can I add toppings?

Absolutely. Berries, whipped cream, honey, or powdered sugar are all great options.

Why is my cheesecake cracking?

Cracks are normal for this rustic style, but overbaking or cooling too quickly can increase cracking.

Can I use low-fat cream cheese?

Full-fat cream cheese is strongly recommended for texture and flavor. Low-fat may result in a thinner batter and less richness.

Conclusion

Basque burnt cheesecake is a bold, flavorful dessert that delivers sophistication without complication. Its unique look and irresistible taste make it a standout among cheesecakes. Whether you’re serving it at a dinner party or enjoying a slice with coffee, this rich and creamy treat never fails to impress.

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