Basque Burnt Cheesecake Recipe – Creamy, Caramelized

The Basque Burnt Cheesecake Recipe is a unique take on the traditional cheesecake, originating from San Sebastián, Spain. Unlike classic cheesecakes that require a crust and careful baking to avoid cracks, Basque Burnt Cheesecake is intentionally baked at high heat, giving it a beautifully caramelized top while maintaining a rich and creamy center. With its rustic charm, slight bitterness from the burnt exterior, and luscious, custard-like interior, this cheesecake has become a global sensation. It’s incredibly easy to make with minimal ingredients and effort, making it perfect for both beginner and experienced bakers.

Nutrition & Instructions

• Prep Time: 15 minutes
• Active Time: 1 hour
• Resting Time: 4 hours (cooling)
• Total Time: 5 hours 15 minutes
• Cuisine: Spanish, European
• Course: Dessert
• Servings: 8
• Calories per Serving: ~320 kcal

Equipment

• 8-inch or 9-inch springform pan
• Parchment paper
• Large mixing bowl
• Electric hand mixer or stand mixer
• Rubber spatula
• Measuring cups and spoons
• Oven
• Cooling rack

Ingredients

• 2 cups (450g) cream cheese, softened
• 1 cup (200g) granulated sugar
• 3 large eggs
• 1 cup (240ml) heavy cream
• 1 tsp vanilla extract
• ¼ tsp salt
• 2 tbsp all-purpose flour

Instructions

Step 1: Preheat the Oven

Preheat your oven to 400°F (200°C). Line an 8-inch or 9-inch springform pan with parchment paper, ensuring it extends above the rim for easy removal.

Step 2: Mix the Cream Cheese and Sugar

In a large mixing bowl, beat the cream cheese and sugar together until smooth and creamy. This helps to incorporate air for a lighter texture.

Step 3: Add the Eggs

Add the eggs one at a time, beating well after each addition. Scrape down the sides of the bowl to ensure even mixing.

Step 4: Incorporate the Remaining Ingredients

Pour in the heavy cream, vanilla extract, and salt. Mix until fully combined. Sift in the flour and gently fold it in using a spatula, avoiding overmixing.

Step 5: Pour into the Pan

Pour the batter into the prepared pan, smoothing the top with a spatula.

Step 6: Bake

Bake in the preheated oven for 50-60 minutes or until the top is deeply golden brown and slightly cracked. The center should still have a slight jiggle.

Step 7: Cool & Rest

Let the cheesecake cool at room temperature for at least an hour before transferring it to the refrigerator. Chill for at least 3 hours before serving.

Step 8: Serve

Remove the parchment paper and slice into wedges. Serve as is or with a dusting of powdered sugar.

Tips for Best Results

• Use Room Temperature Ingredients – This ensures a smoother batter with no lumps.
• Don’t Overmix – Overmixing can cause excessive air bubbles, leading to cracks.
• Bake at High Temperature – The high heat gives the signature burnt top while keeping the inside creamy.
• Resting Time is Key – Letting the cheesecake cool allows flavors to develop fully.

Pairing Suggestions

Basque Burnt Cheesecake pairs well with:

• Fresh berries or fruit compote
• A drizzle of honey or caramel
• A cup of espresso or dessert wine

Conclusion

This Basque Burnt Cheesecake Recipe delivers a perfectly creamy, caramelized, and slightly tangy dessert that’s both elegant and easy to make. Whether for a special occasion or just to satisfy your sweet tooth, this cheesecake is sure to impress. Give it a try and experience the magic of Basque baking!