Burnt Basque Cheesecake Recipe: A Rustic, Caramelized Classic from Spain

The Burnt Basque Cheesecake is no ordinary dessert—it’s a bold, rustic treat that defies the conventions of the traditional cheesecake. With its deeply caramelized top and ultra-creamy interior, this cheesecake has become an international sensation, captivating home bakers and pastry chefs alike. Unlike its New York cousin that relies on a buttery crust and low, slow baking, the Burnt Basque version is all about high heat, no crust, and unapologetic simplicity.

This delightful cheesecake was born in the Basque region of northern Spain, specifically in the city of San Sebastián, at the famous La Viña Bar. Since its debut, the recipe has traveled far beyond Spanish borders, popping up in bakeries and home kitchens around the world. It’s beloved not just for its flavor and texture, but also for how easy it is to make.

If you’re new to baking or just looking for something low-effort with a major wow factor, this recipe is for you. With no crust, no water bath, and no fancy tools required, it’s practically foolproof. Plus, we’ve adapted this version to fit a standard 9-inch cake pan, making it more accessible for home bakers without specialty springform pans.

🍽 What Makes Burnt Basque Cheesecake Special?

The real magic of the Burnt Basque Cheesecake lies in its contrasting textures and flavors. The outside forms a dark, nearly burnt crust thanks to the high baking temperature. Don’t be alarmed by the appearance—that’s exactly what you want. That caramelized top offers deep, toasty flavors that balance beautifully with the rich, velvety interior.

The filling is ultra-creamy, almost like a cross between a flan and a cheesecake. It’s dense yet custardy, sweet but slightly tangy. The top cracks just a bit, and the sides develop their own rustic folds thanks to the parchment lining, giving each cake a unique and handmade look.

📝 Ingredients You’ll Need

Here’s everything you need to recreate this famous Spanish dessert at home:

• 1 tablespoon unsalted butter, softened (plus extra for greasing the pan)

• Parchment paper (enough to cover the entire pan with overhang)

• 3 (8-ounce) packages cream cheese, softened (24 ounces total)

• 1 cup white sugar

• 3 tablespoons all-purpose flour

• ½ teaspoon fine salt

• ½ teaspoon vanilla extract

• 4 jumbo eggs, at room temperature

• 1¼ cups heavy cream

Each ingredient plays an essential role in creating the texture and balance of flavors. Use full-fat cream cheese for best results, and don’t substitute the heavy cream—it’s key for that luxurious mouthfeel.

👨‍🍳 Step-by-Step Instructions

Step 1: Preheat and Prep

Start by preheating your oven to 400°F (200°C). While the oven heats, prepare your cake pan. Lightly grease a 9-inch round cake pan with some softened butter. Then, line the pan with parchment paper, making sure it overhangs the sides by at least 2 inches. This not only gives the cheesecake its signature wrinkled look, but also makes it easier to remove from the pan later. Grease the parchment paper too, so nothing sticks.

Step 2: Mix the Batter

In a large mixing bowl, combine the softened cream cheese, sugar, flour, and salt. Use a spatula to stir and mash everything together until the mixture becomes smooth and creamy with no lumps.

Add the vanilla extract and one of the eggs, stirring well until incorporated. Then, add the remaining eggs one at a time, making sure each one is fully mixed in before adding the next.

Now, slowly pour in the heavy cream and stir until the batter reaches a silky, cohesive consistency. Take your time with this step—smooth batter is the secret to the cheesecake’s creamy texture.

Step 3: Fill and Bake

Pour the batter into your prepared cake pan, and tap it lightly on the counter to release any trapped air bubbles. Place it on the middle rack of your oven and bake at 400°F for 50 minutes.

After 50 minutes, increase the oven temperature to 425°F (220°C) and bake for an additional 10 minutes. During this final stage, the top will darken dramatically, creating that iconic “burnt” look.

When done, the cheesecake should be deeply golden to nearly black on top, with puffed edges and a slightly jiggly center.

🧊 Step 4: Cool and Chill

Remove the cheesecake from the oven and let it cool in the pan for about 45 minutes at room temperature. As it cools, the cake will deflate slightly—this is completely normal.

Once cooled, place it in the refrigerator to chill for at least 4 hours, or ideally overnight. This allows the texture to firm up while keeping the inside ultra creamy.

To serve, lift the cheesecake out using the parchment overhang and transfer to a plate or cake stand. Use a warm knife for clean slices.

💡 Expert Tips for Success

1. Room temperature ingredients are non-negotiable. Cold cream cheese and eggs won’t blend well and may lead to a lumpy batter.

2. Don’t skimp on the parchment paper—those folds and ridges give the cake its character and help with easy removal.

3. Want a flavor twist? Add orange zest, a splash of dark rum, or even a swirl of espresso to the batter.

4. This cake is intentionally imperfect. Cracks? Burnt edges? All part of the charm.

5. Serve plain, or pair with berries, whipped cream, or a drizzle of honey for added sweetness.

🍰 How to Serve Burnt Basque Cheesecake

This cheesecake is rich, so smaller slices go a long way. It’s best served slightly chilled or at room temperature. It makes a stunning centerpiece for:

• Dinner parties

• Holidays (like Christmas or Easter)

• Birthdays

• Potlucks or casual get-togethers

Its rustic appearance also means you don’t need any fancy decoration—what you see is what you get, and what you get is delicious.

🧊 How to Store

• In the fridge: Store leftover cheesecake in an airtight container for up to 5 days.

• To freeze: Wrap tightly in plastic wrap and aluminum foil, then freeze for up to 2 months. Thaw overnight in the fridge before serving.

🧮 Nutrition Information (Per Serving)

• Calories: 467

• Total Fat: 38g

• Saturated Fat: 23g

• Cholesterol: 204mg

• Sodium: 359mg

• Carbohydrates: 25g

• Sugars: 20g

• Protein: 9g

• Calcium: 86mg

• Iron: 1mg

• Potassium: 137mg

🧾 Final Thoughts

The Burnt Basque Cheesecake is proof that sometimes, the simplest recipes are the most spectacular. With its rich, caramelized top and indulgent, creamy center, it’s no surprise this rustic Spanish dessert has earned global acclaim. It’s quick to prepare, impossible to mess up, and always a crowd-pleaser.

So whether you’re baking for guests or just indulging yourself, give this Burnt Basque Cheesecake a try. It’s dramatic, decadent, and delightfully different from your typical dessert.

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Burnt Basque Cheesecake Recipe

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• Author: Alissa Savoldelli
• Total Time: 5 hours 15 minutes (including chilling)
• Yield: 1 cheesecake (9-inch round), serves 10 slices
• Diet: Vegetarian

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Description

The Burnt Basque Cheesecake is a rustic, crustless dessert originating from San Sebastián in Spain’s Basque Country. Known for its deeply caramelized top and creamy, custard-like interior, this cheesecake offers a delightful contrast of textures and flavors. Baked at high temperatures, it achieves its signature “burnt” appearance without the need for a water bath, resulting in a rich, bittersweet exterior that complements the smooth, lightly sweetened center. This unique baking method not only simplifies the process but also creates a visually striking and indulgent treat that’s become a favorite among dessert enthusiasts worldwide.

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Ingredients

• tablespoon unsalted butter, softened (plus extra for greasing the pan)

• Parchment paper (enough to cover the entire pan with overhang)

• 3 (8-ounce) packages cream cheese, softened (24 ounces total)

• 1 cup white sugar

• 3 tablespoons all-purpose flour

• ½ teaspoon fine salt

• ½ teaspoon vanilla extract

• 4 jumbo eggs, at room temperature

• 1¼ cups heavy cream

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Instructions

Step 1: Preheat and Prepare the Pan

• Preheat your oven to 400°F (200°C).

• Lightly grease a 9-inch round cake pan with unsalted butter.

• Line the pan with parchment paper, allowing it to overhang the sides. This will help you lift the cheesecake out easily after baking.

• Grease the parchment paper as well for easy release.

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Step 2: Mix the Batter

• In a large mixing bowl, combine softened cream cheese, sugar, flour, and salt.

• Use a spatula to mix until the batter is completely smooth and lump-free.

• Stir in the vanilla extract and one egg, mixing thoroughly.

• Add the remaining eggs one at a time, making sure each is well incorporated before adding the next.

• Slowly pour in the heavy cream and stir until the mixture is silky and cohesive.

Step 3: Bake the Cheesecake

• Pour the smooth batter into the prepared pan.

• Gently tap the pan on the counter to release any air bubbles.

• Bake in the preheated oven at 400°F (200°C) for 50 minutes.

• Then, increase the oven temperature to 425°F (220°C) and bake for an additional 10 minutes, or until the top is deep golden brown and slightly puffed.

Step 4: Cool and Chill

• Remove the cheesecake from the oven and let it cool in the pan at room temperature for 45 minutes.

• Transfer it to the refrigerator and chill for at least 4 hours, preferably overnight.

• Once fully chilled, lift it from the pan using the parchment overhang, slice, and serve.

Notes

Room Temperature Ingredients
Always use room temperature cream cheese and eggs. This ensures a smoother batter and prevents lumps.

Do Not Overmix
Mix until just combined. Overmixing can incorporate too much air and cause cracks or sinking after baking.

Use Full-Fat Dairy
For the richest texture and flavor, use full-fat cream cheese and heavy cream. Low-fat substitutions will affect both consistency and taste.

Don’t Worry About Cracks or Burnt Edges
The rustic look is part of what makes this cheesecake special. The slightly “burnt” top is intentional and adds deep caramel flavor.

Parchment Paper Overhang
Make sure the parchment extends well above the edges of the pan. This supports the rise and prevents overflow.

Baking Time May Vary
Oven temperatures vary, so start checking around 50 minutes. The center should still jiggle slightly—this is normal.

Chill Thoroughly
This cheesecake needs time to set. Chill for at least 4 hours, but overnight is best for clean slicing and full flavor.

Optional Flavor Enhancements
Add a touch of orange zest, espresso powder, or a splash of dark rum for a creative twist.

• Prep Time: 15 minutes
• Cook Time: 50–60 minutes
• Category: Dessert
• Method: Baking
• Cuisine: Spanish (specifically Basque)

Nutrition

• Serving Size: 1 slice (assuming 10 slices per 9-inch cheesecake)
• Calories: 467 kcal
• Sugar: 20 g
• Sodium: 359 mg
• Fat: 38 g
• Saturated Fat: 23 g
• Unsaturated Fat: ~13 g (estimated, mostly from cream and eggs)
• Trans Fat: 0 g (negligible if using quality butter and cream)
• Carbohydrates: 25 g
• Fiber: 0 g (minimal in cheesecake)
• Protein: 9 g
• Cholesterol: 204 mg

Keywords: Burnt Basque Cheesecake