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.

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

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.

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