If you’ve never had Basque Burnt Cheesecake, get ready to fall in love. This isn’t your classic cheesecake with a perfect crust and smooth top—it’s beautifully rustic, deeply caramelized, and unapologetically indulgent. The top is dark and almost scorched, but inside? It’s the creamiest, dreamiest texture that melts in your mouth. One bite, and you’ll understand why this Basque creation has taken the world by storm. Trust me, this one’s a game-changer!
Disclosure: This post contains affiliate links.If you click and make a purchase, I may earn a small commission at no extra cost to you.
Why You’ll Love Basque Burnt Cheesecake
This cheesecake isn’t just about dessert—it’s about making something extraordinary with minimal effort. Here’s why it’s a must-try:
No-Fuss Baking: No water bath, no cracking worries—just mix, bake, and enjoy!
Incredible Flavor: The deep caramelized top adds a smoky sweetness that perfectly balances the rich, creamy interior.
Perfectly Imperfect: The beauty of this cheesecake is in its rustic, burnt top—it’s meant to be messy and unique.
Melt-in-Your-Mouth Texture: While the edges have structure, the center stays soft, almost custard-like.
Effortlessly Elegant: Whether for a dinner party or a personal treat, it looks and tastes like something from a gourmet bakery.
Ingredients in Basque Burnt Cheesecake
This recipe keeps it simple, yet the flavors are unforgettable:
Cream Cheese: The star ingredient, creating a luscious, velvety base.
Sugar: Adds sweetness and helps caramelize the signature burnt top.
Eggs: Give the cheesecake its rich structure while keeping it light.
Heavy Cream: Enhances the creamy, smooth consistency.
Vanilla Extract: A touch of warmth that complements the rich dairy flavors.
Flour: Just a little to help bind everything together without making it dense.
(Note: The full ingredients list, including measurements, is provided in the recipe card directly below.)
Instructions
Let’s create this effortlessly stunning cheesecake:
Preheat the Oven: Heat your oven to 400°F (200°C). Line a springform pan with parchment paper, letting the edges stick up for that signature rustic look.
Blend the Batter: In a large bowl, beat the cream cheese and sugar until smooth. Add the eggs one at a time, mixing well.
Incorporate the Liquids: Pour in the heavy cream and vanilla extract, stirring until everything is velvety smooth.
Add the Flour: Sift in the flour and gently fold it in to avoid overmixing.
Bake Until Burnt: Pour the batter into the lined pan and bake for 50-60 minutes, until the top is deeply golden and slightly cracked. The center should jiggle slightly.
Cool Before Slicing: Let the cheesecake cool completely to allow the flavors to settle and the texture to firm up.
Slice and Enjoy: Serve at room temperature or chilled for a firmer texture. Each bite is pure indulgence!
How to Serve Basque Burnt Cheesecake
This cheesecake is amazing on its own, but here are a few ways to elevate it:
With Fresh Berries: The tartness of raspberries or strawberries balances the rich sweetness.
A Drizzle of Honey: Adds a delicate floral sweetness that enhances the caramelized flavors.
With Espresso: The bold bitterness of coffee pairs perfectly with the creamy texture.
Topped with Whipped Cream: Light and airy cream adds an extra layer of indulgence.
Additional Tips
Use High-Quality Cream Cheese: This makes a difference in achieving that ultra-creamy texture.
Don’t Overmix the Batter: A gentle mix ensures a smooth cheesecake without too much air.
Embrace the Burnt Top: It’s meant to be deeply caramelized, so don’t shy away from the dark color.
Chill for a Firmer Texture: If you love a denser cheesecake, refrigerate for a few hours before serving.
FAQ Section
Q1: Can I make this cheesecake ahead of time?
A1: Yes! It actually tastes even better the next day after chilling in the fridge.
Q2: Do I need a water bath?
A2: Nope! This cheesecake is meant to have a cracked, burnt top—no fuss required.
Q3: How do I store leftovers?
A3: Store in an airtight container in the fridge for up to 4 days.
Q4: Can I freeze it?
A4: Yes! Wrap slices in plastic wrap and freeze for up to 2 months. Thaw in the fridge before serving.
Q5: Why is my cheesecake too runny in the center?
A5: It’s supposed to be soft, but if it’s too liquidy, bake it a bit longer.
Q6: Can I use a different type of sugar?
A6: Granulated sugar works best, but you can experiment with brown sugar for a deeper caramel flavor.
Q7: Can I make a smaller version?
A7: Yes, halve the ingredients and bake in a smaller pan, adjusting the baking time accordingly.
Q8: What’s the best way to get a smooth batter?
A8: Make sure all ingredients are at room temperature before mixing.
Q9: Can I add other flavors?
A9: Absolutely! Try a hint of citrus zest or cinnamon for a unique twist.
Q10: Should I eat it warm or cold?
A10: It’s amazing both ways—warm for a creamy texture, chilled for a firmer bite.
Final Thoughts
Basque Burnt Cheesecake is the perfect combination of simplicity and elegance. With its caramelized top, creamy center, and rich flavor, it’s a dessert that impresses with minimal effort. Whether you’re making it for a special occasion or just treating yourself, this cheesecake is guaranteed to be a showstopper. Enjoy every bite!
Print
Basque Burnt Cheesecake
- Prep Time: 10 minutes
- Cook Time: 1 hour
- Total Time: 5 hours 10 minutes
- Yield: 10 servings 1x
- Category: Dessert
- Method: Baking
- Cuisine: Spanish
Description
This Basque Burnt Cheesecake is an ultra-creamy, caramelized delight with a beautifully burnt top and a rich, custard-like center. Inspired by the famous Spanish dessert, this easy no-crust cheesecake is the perfect balance of light, airy, and indulgent. Great for any occasion!
Ingredients
- 750g cream cheese, room temperature
- 1 cup sugar
- 1/8 cup flour
- 5 large eggs, room temperature
- 1 cup heavy cream, room temperature
- 1 tsp vanilla extract
Instructions
- Preheat Oven: Set oven to 210°C (410°F).
- Prepare Pan: Line an 8-inch round baking pan with parchment paper, ensuring the edges extend past the pan for easy removal.
- Mix Batter:
- In a large bowl, beat cream cheese and sugar until smooth.
- Add flour and mix until fully incorporated.
- Reduce mixer speed to low, then add eggs one at a time, followed by vanilla extract.
- Slowly pour in heavy cream and mix until just combined.
- Remove Air Bubbles: Pour the batter into the prepared pan. Tap the pan on the counter to release air bubbles, and use a toothpick to pop any visible ones.
- Bake: Place on the center oven rack and bake for 45 minutes until the top is deep brown and slightly cracked. The center should remain jiggly.
- Cool & Set:
- Let cheesecake cool at room temperature for 2 hours.
- Transfer to the fridge and refrigerate for at least 4 hours before serving.
- Serve: Slice and enjoy this creamy, caramelized cheesecake!
Notes
- For a smoother texture, strain the batter before baking.
- To enhance the burnt flavor, increase the oven temperature to 220°C (428°F) for the last 5 minutes.
- Serve chilled or at room temperature for different textures.
Nutrition
- Serving Size: 1 slice
- Calories: 360
- Sugar: 18g
- Sodium: 260mg
- Fat: 28g
- Saturated Fat: 17g
- Unsaturated Fat: 9g
- Trans Fat: 0g
- Carbohydrates: 22 g
- Fiber: 0g
- Protein: 7g
- Cholesterol: 140mg