If you’re searching for a dessert that’s creamy, rich, and absolutely unforgettable, Basque Burnt Cheesecake is your answer. With its caramelized top and creamy center, this rustic cheesecake from Spain has taken the world by storm. The best part? It’s incredibly simple to make at home—with no water bath, no crust, and no stress over cracks!
Whether you’re hosting a dinner party, celebrating something special, or just treating yourself, this cheesecake is bound to impress.
🧀 What Makes Basque Burnt Cheesecake Special?
Unlike traditional cheesecakes, the Basque version is intentionally baked at a high temperature to achieve that beautifully burnt top and jiggly, custard-like center. It’s a dessert that embraces imperfection—no fancy decorations needed. It’s all about flavor, texture, and pure indulgence.
- No crust means less prep and more creaminess.
- Burnt top adds deep caramel flavor.
- Soft center melts in your mouth.
- Effortlessly elegant, every time.
🛒 Ingredients You’ll Need (Serves 8)
These basic ingredients come together to create something extraordinary:
- 2 cups (450g) full-fat cream cheese, softened
- 3/4 cup (150g) granulated sugar
- 2 large eggs
- 1/2 cup (120ml) heavy cream
- 1 teaspoon pure vanilla extract
- 1/4 cup (30g) all-purpose flour
- Pinch of salt
- Parchment paper, for lining the pan
👩🍳 How to Make Basque Burnt Cheesecake – Step-by-Step Guide
Step 1: Preheat your oven to 400°F (200°C). Line a 9-inch (23 cm) springform pan with parchment paper, making sure the paper rises a couple of inches above the rim.
Step 2: In a large bowl, beat the softened cream cheese until smooth (about 2–3 minutes).
Step 3: Gradually add sugar while mixing until fully incorporated.
Step 4: Add eggs one at a time, mixing gently after each until just combined (don’t overmix!).
Step 5: Stir in heavy cream and vanilla extract until the batter is silky.
Step 6: Sift in flour and salt. Fold gently with a spatula—just enough to combine.
Step 7: Pour batter into your prepared pan. Gently tap the pan to release air bubbles.
Step 8: Bake for 25–30 minutes or until the top is deep golden brown. The edges should be set, and the center should wobble slightly when shaken.
Step 9: Turn off the oven. Leave the cheesecake inside for 10–15 minutes to cool gradually.
Step 10: Cool at room temperature, then refrigerate for at least 4 hours (or overnight).
Step 11: Remove from the pan, peel off parchment, and slice to serve. Enjoy chilled or slightly warmed.
🍰 Serving Tips & Variations
- Classic: Serve plain or dusted with powdered sugar.
- With toppings: Add fresh berries, whipped cream, honey, or caramel drizzle.
- Flavored versions: Mix in lemon zest, orange zest, or even a dash of espresso or liqueur for a gourmet twist.
- Mini cheesecakes: Make in smaller ramekins for individual servings—perfect for parties!
✅ Why You’ll Love This Recipe
- No-fuss prep and minimal cleanup
- Beginner-friendly—no cracks or sinking worries
- Restaurant-quality results at home
- Customizable with your favorite flavors
🧠 Pro Tips for Success
- Use room temperature ingredients for a smoother batter.
- Don’t overmix the eggs—this helps keep the texture light and creamy.
- The burnt top is meant to happen—don’t worry if it looks dark!
- For a richer flavor, use high-quality vanilla and full-fat cream cheese.
🥄 Is Basque Cheesecake Healthy?
While it’s definitely a treat, there are some redeeming qualities:
- Cream cheese provides protein and calcium
- Eggs are packed with vitamins like B12 and D
- Heavy cream contains fat-soluble nutrients like vitamins A & E
Enjoy it in moderation, and savor every bite!
⭐ Final Thoughts
Basque Burnt Cheesecake is more than a dessert—it’s an experience. Whether it’s your first time baking or you’re a seasoned pro, this recipe delivers satisfaction with every slice. Don’t let the burnt top fool you—it’s the secret to that deep, toasty flavor everyone loves.
So go ahead. Bake it. Burn it (a little). And fall in love
