The iconic burnt Basque Cheesecake is one of the easiest cheesecakes you will ever make. It's ultra-creamy, rich and truly foolproof.
Until last year I had never heard of burnt Basque Cheesecake. One of my year 9 students introduced me to this iconic cheesecake, and I instantly fell in love with it. It's creamy centre and rustic look, really is appealing. In fact, I never tasted anything like, so I asked for the recipe and made it home for my family. Every time I make this recipe it never disappoints. I get rave reviews from family and friends.
What is a Basque Cheesecake
A Basque cheesecake is a crustless, baked cheesecake originating from San Sebastián, Spain, characterised by its intentionally scorched, deeply caramelised top and rustic appearance. The cheesecake has a creamy molten, and mousse-like centre and less sweet than traditional cheesecakes.
What makes this cheesecake so unique
- No crust: Unlike traditional cheesecakes, this version has no cookie base, allowing for a completely creamy texture.
- High-heat baking: It is baked at a high temperature to achieve a charred top while keeping the inside soft, gooey, and sometimes even "soufflé-like".
- Simple ingredients: Comprised typically of only seven ingredients—cream cheese, eggs, sugar, heavy cream, flour, salt and vanilla.
- Caramelised flavour: The burnt top provides a bitter contrast that perfectly complements the sweet, creamy centre.
- Rustic appearance: It's known for its imperfections, often cracking and looking, as the name implies, burnt.
Ingredients you'll need for Burnt Basque Cheesecake
- Cream cheese: use full fat block cream cheese. Never use low fat, whipped, or tub cream cheese, as they will prevent the cake from setting properly and lack the necessary flavour.
- Eggs: Essential for creating its signature velvety custard like texture, providing structure to hold the crustless cake together, creating a rich creamy flavour.
- Castor sugar: The fine granules of castor sugar dissolve rapidly into the heavy cream and cream cheese, ensuring a perfectly smooth, creamy, and custard-like texture. For a gluten free option use rice flour or corn flour.
- Plain flour: Acts as a stabliser to bind the high fact and liquid ingredients, preventing the cheesecake from becoming too runny or separating during the high-temperature bake.
- Salt: To balance the high sugar content and enhance the rich flavour of the cream cheese.
- Vanilla extract: Use good vanilla extract or vanilla bean paste. Vanilla bean paste will add both flavour and visual appeal with vanilla flecks.
- Cream: Use heavy whipping cream or thickened cream (35% + fat) for a rich, gooey centre. Do not use low fat cream.
How to make a Basque Cheesecake
Line a 22 cm springform cake tin with two pieces of baking paper so that the entire pan is covered and the edges are hanging over.
Pour the batter into the prepared pan and bake for 45 minutes.When the cheesecake is ready to come out of the oven, it will have a burnt caramelised top and look quite tall like a souffle. The centre should be jiggly. As the cheesecake cools it will collapse.
Let the cheesecake cool for 2 hours before transferring it to the fridge to set. Once it’s firm, release it from the springform pan and place it on a serving dish or board.
(Full recipe in the recipe card below)
Serving techniques and tips
- Temperature: For the best, custardy texture, bring the cheesecake to room temperature for at least 2 hours before serving.
- Cutting: Use a hot knife (dipped in hot water and dried) to get clean slices through the creamy interior.
- Presentation: Peel away the baking paper for a neat look, or leave it on for a rustic, traditional presentation.
- Storage: Store in the refrigerator for up to 5 days, but let it sit at room temperature for 30 minutes before eating.
Frequently Asked Questions
Cracks are normal and expected due to the high temperature and the way the cake puffs up (soufflés) and then collapses as it cools. This is part of its perfectly imperfect aesthetic.
A jiggly centre is the target. It will look underbaked and, but it sets as it cools. If it’s firm in the oven, it is likely overbaked and won't have a molten centre.
Ensure all ingredients, especially the cream cheese and eggs, are at room temperature before mixing. Cold ingredients won't emulsify properly, leading to a grainy texture.
Absolutely. It is actually better made a day in advance, as it needs at least 4–8 hours in the fridge to fully set and develop its flavour.
Yes, it freezes well for up to 3 months; thaw it in the refrigerator overnight before serving.
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Burnt Basque Cheesecake Recipe
The iconic burnt Basque Cheesecake is one of the easiest cheesecakes you will ever make. It's ultra-creamy, rich and truly foolproof.
12
servings15
minutes45
minutes8
hours9
hoursIngredients
750 g Cream cheese
1 cup castor sugar
1/2 tsp salt
4 eggs
1 1/2 cups cream
1 tsp vanilla extract
3 tbsp plain flour or rice flour
Directions
- Preheat: Preheat oven to 200°C fan forced with the shelf in the middle.
- Prepare: Line an 8-inch springform pan baking paper, pressing into the bottom and up the sides and letting the excess hang over the edge. Place another baking in the pan, overlapping the first, pressing it into the pan to make sure the entire pan is lined with paper. Scrunch the paper first, it makes it easier to line the baking tin.
- Beat: Using a mixer and bowl, beat cream cheese, sugar, vanilla, and salt on medium-low speed until very smooth, about 3 minutes. Beat in the eggs, one at a time, scraping down the bowl between additions.
- Add: Add the flour and beat just until combined. Slowly pour in the cream on low speed until smooth and well combined, scrapping down the sides for another 30 seconds.
- Remove air bubbles: Gently tap the bowl on the counter several times to help remove any potential air bubbles in the batter. Pour the batter into the prepared pan.
- Bake: Bake for 45 minutes, or until the cheesecake surface is a deep golden brown, not burnt. You may have to bake longer to achieve that burnt caramel look, 5 to 10 minutes extra.
- Chill: Cool the cheesecake at least 2 hours (The cheesecake will sink, that is normal) on a countertop before placing in the fridge, uncovered, to set overnight.
- Serve: Release the springform pan and place cheesecake on a cutting board or your desired serving dish with the paper peeled back. Serving the cheesecake with the paper gives it a rustic look.
Notes
- Key Chilling Tips:
Initial cool: Let it cool completely in the pan on a wire rack at room temperature.
Fridge time: Refrigerate uncovered for at least 4 hours, though 8+ hours (overnight) is highly recommended for best results.
Serving: It can be served directly from the fridge, but many enjoy it better at room temperature.
Slicing: Use a hot knife for clean cuts after it has fully chilled.
