Basque burnt cheesecake is the rustic Spanish-style cheesecake with a dramatically dark, caramelized top and a silky, almost custardy center. There is no crust, no water bath, and no fuss, and it is one of the easiest cheesecakes you will ever make.
This easy Basque burnt cheesecake recipe uses just a handful of ingredients and a very hot oven for a bold, caramelized top. It is a creamy burnt Basque cheesecake that is meant to look rustic, so cracks and a burnt top are part of the charm.
Recipe at a Glance
| Prep Time | 15 minutes |
| Cook Time | 45 minutes |
| Total Time | 1 hour (plus cooling) |
| Servings | 10 servings |
| Category | Dessert / Cheesecake |
Why You’ll Love This Basque Burnt Cheesecake
- Silky, custardy center with a caramelized top
- No crust and no water bath
- One bowl and just 7 ingredients
- Meant to look rustic, so no perfection required
- Impressive enough for guests but easy to make
Ingredients You’ll Need
- 24 ounces (3 blocks) full-fat cream cheese, at room temperature
- 1 cup granulated sugar
- 5 large eggs, at room temperature
- 1¾ cups heavy cream, at room temperature
- ¼ cup all-purpose flour
- 1 tablespoon vanilla extract and ¼ teaspoon salt
How to Make Basque Burnt Cheesecake
- Preheat the oven to 400°F (200°C). Line a 9-inch springform pan with two overlapping sheets of parchment paper, pressing them into the pan so the paper stands about 2 inches above the rim.
- Beat the room-temperature cream cheese and sugar together until completely smooth, about 2 minutes.
- Beat in the eggs one at a time, then the heavy cream, vanilla, and salt until smooth.
- Sift in the flour and mix just until combined. The batter will be very loose.
- Pour the batter into the pan and tap gently to release air bubbles.
- Bake for 40 to 45 minutes until the top is deeply browned and puffed and the center still jiggles like gelatin. Cool completely at room temperature (it will sink and crack), then chill if desired.
Tips for the Best Burnt Basque Cheesecake
- Bring all of the ingredients to room temperature for a smooth batter.
- Do not overmix once the eggs go in, or you will incorporate too much air.
- Use a very hot oven to get the dark caramelized top.
- Pull the cheesecake while the center is still very wobbly; it sets as it cools.
- Rest at room temperature for 1 hour before slicing for the creamiest texture.
Variations to Try: Burnt Cheesecake Ideas
- Add lemon zest to the batter for a bright citrus note.
- Serve with fresh berries or a spoonful of berry compote.
- Drizzle with caramel sauce.
- Make mini burnt cheesecakes in a muffin tin and bake 20 to 22 minutes.
How to Store It
Refrigerate the cheesecake, covered, for up to 5 days. For the best texture, bring slices to room temperature for 30 minutes before serving. Freeze slices for up to 2 months and thaw in the fridge overnight.
Frequently Asked Questions
Why is Basque cheesecake burnt on top?
The high oven temperature deeply caramelizes the surface, which adds a slightly bitter-sweet flavor that balances the creamy interior.
Is Basque cheesecake supposed to be jiggly?
Yes. The center should jiggle when it comes out of the oven and will set as it cools.
Do I need a springform pan for Basque cheesecake?
A springform pan is easiest, but a 9-inch cake pan lined with deep parchment also works.
Can I make Basque cheesecake ahead of time?
Yes. It tastes even better after chilling overnight and keeps for 5 days in the fridge.
Basque Burnt Cheesecake
Ingredients
Equipment
Method
- Step 1: Preheat the oven to 400°F and line a springform pan with parchment.
- Step 2: Beat the cream cheese and sugar until smooth.
- Step 3: Beat in the eggs one at a time, then the cream, vanilla, and salt.
- Tip: Do not overmix.
- Step 4: Sift in the flour and mix until just combined.
- Step 5: Pour into the pan and tap to release air bubbles.
- Step 6: Bake 40 to 45 minutes until deeply browned with a jiggly center and cool completely.
- Tip: The center sets as it cools.
Notes
Chill overnight for the cleanest slices.