Easy Basque Burnt Cheesecake

Featured in: Sweet Treats for Every Occasion

This Basque burnt cheesecake features a caramelized top with a creamy, custard-like center. Made with cream cheese, eggs, heavy cream, sugar, and a touch of flour, it's mixed gently without incorporating air, then baked at high temperature to achieve its signature burnt exterior.

The preparation involves minimal effort - simply line a springform pan with parchment paper, mix ingredients at low speed, pour into the pan, and bake until puffed with a jiggly center. After cooling and chilling, you'll enjoy a decadent dessert with contrasting textures and flavors.

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Updated on Mon, 02 Jun 2025 19:27:21 GMT
A slice of cake on a plate. Pin it
A slice of cake on a plate. | quickietreats.com

This rustic Basque burnt cheesecake delivers creamy interior beneath a caramelized top that's intentionally darkened for exceptional flavor contrast. After discovering this recipe during a trip to San Sebastián, I've simplified it without sacrificing authenticity, making it accessible for home bakers.

My family initially questioned the "burnt" aspect until that first bite silenced all doubts. Now this has become our most requested dessert for celebrations.

Ingredients

  • Cream cheese: At room temperature essential for a lump-free batter, full-fat Philadelphia creates the richest texture
  • Granulated sugar: Provides sweetness that caramelizes beautifully on top
  • Eggs: At room temperature crucial for proper incorporation and texture, cold eggs can cause lumps
  • Heavy cream: With high fat content gives that signature silky interior
  • All purpose flour: Just a touch to stabilize the texture while maintaining creaminess

Step-by-Step Instructions

Prepare the pan:
Line an 8-inch springform with two overlapping sheets of parchment paper, allowing them to extend about 2 inches above the rim. This extra height contains the cake as it rises during baking and creates that distinctive rustic look. Do not trim or fold the corners neatly, the wrinkled appearance is part of its charm.
Mix the base:
Start with room temperature cream cheese and gradually add sugar and flour while mixing at low speed. This gradual approach prevents lumps from forming. The mixture should become smooth but not airy, we are not trying to incorporate air into the batter.
Add eggs:
Incorporate eggs one at a time at low speed, ensuring each is fully integrated before adding the next. Patience here prevents a lumpy texture. The batter will become more liquid but should remain smooth throughout this process.
Complete the batter:
Slowly pour in the room temperature heavy cream while continuing to mix at low speed. The batter will now look quite liquid, with a consistency similar to a thick pancake batter. This is exactly what we want.
Bake to perfection:
Pour the batter into your prepared pan and bake in a hot oven until the top becomes deeply caramelized. The center should maintain a significant jiggle when gently shaken. This wobble ensures the signature creamy texture after cooling.
Cool and set:
Allow the cake to cool completely at room temperature before refrigerating for at least 4 hours. This cooling process is crucial for developing the contrasting textures, from the caramelized exterior to the custard-like center.
A slice of cake on a plate. Pin it
A slice of cake on a plate. | quickietreats.com

The first time I served this to guests, everyone was skeptical about the intentionally burnt appearance. One bite in, my brother-in-law declared it the best cheesecake he had ever tasted and now requests it for his birthday every year instead of traditional cake.

Temperature Matters

The success of this cheesecake depends heavily on ingredient temperature. Cold ingredients straight from the refrigerator will create lumps that never fully incorporate. Set your cream cheese, eggs, and heavy cream out at least two hours before baking. In winter months, I place my mixing bowl in warm water for a few minutes to take the chill off before adding ingredients.

Storage and Serving

While many cheesecakes can last up to a week refrigerated, this particular version is best consumed within two days of baking. The delicate texture begins to break down after that point. Store it covered in the refrigerator, but avoid pressing plastic wrap directly onto the surface as it will stick to the caramelized top. For the best flavor experience, remove from the refrigerator 30 minutes before serving to take the chill off.

Cultural Background

Originating from La Viña restaurant in San Sebastián, Spain, this cheesecake broke all traditional rules when it appeared in the 1990s. Unlike its American counterpart with graham cracker crust and water bath technique, this Spanish version embraces high heat and simplicity. What began as a regional specialty has become a global sensation precisely because it celebrates imperfection, with its rustic appearance and intentionally burnt top.

A slice of cake on a table. Pin it
A slice of cake on a table. | quickietreats.com

Frequently Asked Questions

→ Why is my Basque cheesecake cracking?

Cracking typically occurs from overmixing (which incorporates too much air) or from sudden temperature changes. Mix ingredients on low speed without whipping, ensure all ingredients are at room temperature, and allow the cheesecake to cool gradually at room temperature before refrigerating.

→ How do I know when my Basque burnt cheesecake is done?

The cheesecake is ready when the top is puffed and caramelized, the edges look set, and the center remains jiggly but not liquid. This usually takes about 40 minutes at 220°C/430°F, but start checking after 30 minutes as ovens vary.

→ Can I make Basque burnt cheesecake ahead of time?

Yes! This cheesecake actually benefits from chilling at least 4 hours to set properly. You can prepare it a day in advance and keep it refrigerated until serving time for optimal texture and flavor.

→ Why does Basque cheesecake need flour?

The small amount of flour (30g) helps stabilize the structure of the cheesecake, giving it a slightly firmer texture while maintaining its creamy center. It also helps prevent excessive cracking during baking.

→ Can I freeze Basque burnt cheesecake?

Yes, you can freeze it for up to 1 month. Cool completely, then wrap tightly in plastic wrap followed by aluminum foil. Thaw overnight in the refrigerator before serving. The texture may change slightly but will still be delicious.

→ Why is room temperature important for the ingredients?

Room temperature ingredients blend more smoothly and evenly, preventing lumps in the batter. Cold ingredients can cause the batter to seize or become grainy, affecting the final texture of your cheesecake.

Basque Burnt Cheesecake

A creamy, caramelized cheesecake with perfectly burnt top and jiggly center that requires minimal ingredients and effort.

Prep Time
15 Minutes
Cook Time
40 Minutes
Total Time
55 Minutes
By: Mia


Difficulty: Easy

Cuisine: Basque

Yield: 8 Servings (1 (8-inch) cheesecake)

Dietary: Vegetarian

Ingredients

→ Dairy

01 670 g (3 cups) full-fat cream cheese, at room temperature
02 300 g (1⅓ cups) heavy cream, 36% fat, at room temperature

→ Dry Ingredients

03 200 g (1 cup) granulated sugar
04 30 g (¼ cup) all-purpose flour

→ Eggs

05 4 large eggs, at room temperature

Instructions

Step 01

Loosely line an 8-inch (20 cm) springform pan with 2 square pieces of parchment paper. Ensure the papers extend about 2 inches (5 cm) above the edges to contain the rising cheesecake.

Step 02

Preheat the oven to 220°C (430°F) with conventional heat (no fan).

Step 03

Place room-temperature cream cheese in a bowl and gradually incorporate sugar and flour while mixing on low speed with an electric hand mixer or stand mixer.

Step 04

Incorporate the room-temperature eggs one at a time while continuing to mix at low speed. Avoid whipping to prevent incorporating excess air.

Step 05

Slowly pour in the room-temperature heavy cream, mixing until just combined.

Step 06

Pour the batter into the prepared springform pan.

Step 07

Bake for approximately 40 minutes, checking after 30 minutes. The cheesecake is ready when the top is puffed and caramelized, the edges appear set, and the center remains slightly jiggly but not liquid.

Step 08

Allow the cheesecake to cool to room temperature in the pan. Refrigerate for at least 4 hours or overnight to set completely before removing the springform and serving.

Step 09

Store leftover cheesecake covered in the refrigerator and consume within 1-2 days for optimal freshness.

Notes

  1. Ensure all ingredients are at room temperature before beginning to prevent lumps in the batter.
  2. The characteristic burnt top is intentional and adds a caramelized flavor to contrast with the creamy interior.

Tools You'll Need

  • 8-inch (20 cm) springform pan
  • Parchment paper
  • Electric hand mixer or stand mixer
  • Mixing bowls

Allergy Information

Please check ingredients for potential allergens and consult a health professional if in doubt.
  • Contains dairy (cream cheese, heavy cream)
  • Contains eggs
  • Contains gluten (all-purpose flour)

Nutrition Facts (Per Serving)

It is important to consider this information as approximate and not to use it as definitive health advice.
  • Calories: 475
  • Total Fat: 37.2 g
  • Total Carbohydrate: 28.5 g
  • Protein: 8.6 g