Basque Burnt Cheesecake is known for its deeply caramelized top and rich, creamy center. Unlike traditional cheesecake, it is intentionally baked at a high temperature until the surface becomes dark brown while the middle remains soft and custard-like.
Ingredients
- 24 oz (680 g) cream cheese, softened
- 1¼ cups (250 g) granulated sugar
- 4 large eggs
- 1½ cups (360 ml) heavy cream
- 1 teaspoon vanilla extract
- ½ teaspoon salt
- 2 tablespoons all-purpose flour
Directions
1. Prepare the Pan
Preheat the oven to 425°F (220°C).
Line a 9-inch (23 cm) springform pan with parchment paper. Use enough parchment to extend several inches above the sides, as the cheesecake will rise during baking. Crumple the parchment slightly first to make it easier to fit into the pan.
2. Prepare the Batter
Place the softened cream cheese and sugar in a large mixing bowl. Beat until smooth and creamy, with no visible lumps.
Add the eggs one at a time, mixing after each addition until incorporated.
Pour in the heavy cream and vanilla extract. Add the salt and flour, then mix until the batter is smooth and fully combined. Avoid excessive mixing after adding the flour.
3. Bake the Cheesecake
Pour the batter into the prepared pan and gently tap the pan against the counter to remove any large air bubbles.
Bake for 45 to 55 minutes, or until the top is deeply browned and the center still has a noticeable jiggle when the pan is gently moved.
The cheesecake may rise considerably during baking. This is normal, and it will naturally sink as it cools.
4. Cool
Remove the cheesecake from the oven and allow it to cool in the pan at room temperature for about 1 hour.
Once cooled, refrigerate it for at least 4 hours. For the best texture and flavor, refrigerate it overnight.
5. Serve
Carefully remove the cheesecake from the pan and peel away the parchment paper.
Slice with a sharp knife and serve chilled, or allow it to sit at room temperature for a short time before serving for an even softer and creamier texture.
Tips for the Best Basque Burnt Cheesecake
Use softened cream cheese: Room-temperature cream cheese creates a smoother batter and helps prevent lumps.
Don’t be afraid of the dark top: The deeply browned surface is the signature characteristic of Basque cheesecake. It provides a rich, caramelized flavor.
Keep the center jiggly: The cheesecake continues to set as it cools. Removing it while the center still jiggles helps create the characteristic creamy texture.
Line the pan generously: The parchment should extend above the rim because the cheesecake rises significantly while baking.
Chill before slicing: Refrigerating the cheesecake allows the center to set properly while maintaining its creamy consistency.
Serving Suggestions
Basque Burnt Cheesecake is delicious on its own, but it can also be served with fresh berries, whipped cream, fruit compote, caramel sauce, or a light dusting of powdered sugar.
Recipe Information
Prep Time: 15 minutes
Bake Time: 45–55 minutes
Chilling Time: At least 4 hours
Servings: 8–10
This cheesecake is all about contrast: a deeply caramelized exterior surrounding a rich, smooth, almost custard-like center.
