The creamy, custard-like center is incredibly rich and smooth.
The caramelized top adds a deep, slightly smoky sweetness.
No water bath or complicated techniques required.
Simple ingredients come together to create a bakery-quality dessert.
The rustic look makes it forgiving and easy to bake.
Perfect for special occasions or elegant dinners.
Ingredients
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
cream cheese, softened granulated sugar large eggs heavy cream all-purpose flour vanilla extract salt
Directions
Preheat the oven to 400°F (200°C). Line a springform pan with parchment paper, allowing the paper to extend above the sides of the pan for the characteristic rustic edges.
In a large mixing bowl, beat the softened cream cheese and sugar together until smooth and creamy.
Add the eggs one at a time, mixing well after each addition until fully incorporated.
Pour in the heavy cream and vanilla extract, then mix until the batter is smooth.
Sift in the flour and salt, gently mixing until the batter is completely combined and silky.
Pour the batter into the prepared pan, smoothing the top if needed.
Bake for 40–50 minutes, or until the top becomes deeply golden brown and the center still has a slight jiggle.
Remove the cheesecake from the oven and allow it to cool at room temperature. As it cools, the center will set while remaining creamy.
Refrigerate for at least 4 hours before serving for the best texture.
Slice and serve slightly chilled or at room temperature.
Servings and timing
Servings: 8 servings
Prep time: 15 minutes Cook time: 40–50 minutes Chill time: 4 hours Total time: about 5 hours
Variations
Some bakers add a touch of lemon zest for brightness and a subtle citrus flavor. You can also replace vanilla extract with vanilla bean paste for a richer aroma. For a chocolate twist, swirl melted dark chocolate into the batter before baking. Another variation includes adding a small amount of mascarpone cheese for an even creamier texture.
Storage/Reheating
Store Basque Cheesecake in an airtight container in the refrigerator for up to 4 days. The flavor often improves after a day as the cheesecake fully sets.
This cheesecake can also be frozen for up to 2 months. Wrap it tightly in plastic wrap and place it in a freezer-safe container. Thaw overnight in the refrigerator before serving. Basque cheesecake is typically served chilled or at room temperature and does not require reheating.
FAQs
What makes Basque cheesecake different from regular cheesecake?
Basque cheesecake has a caramelized, burnt top and a creamy, custard-like center, while traditional cheesecakes are usually baked gently with a pale surface.
Why is the top of the cheesecake burnt?
The dark top is intentional and created by baking at a high temperature, which caramelizes the sugars and adds a distinctive flavor.
Do I need a water bath for this cheesecake?
No, one of the unique features of Basque cheesecake is that it does not require a water bath.
Why is the center slightly jiggly after baking?
The center remains soft and custardy, which is part of the cheesecake’s signature texture.
Can I make this cheesecake ahead of time?
Yes, it’s actually better when made ahead because chilling allows the texture and flavor to develop.
What pan works best for Basque cheesecake?
A springform pan is ideal because it makes removing the cheesecake easier after baking.
Can I reduce the sugar?
Yes, the sugar can be slightly reduced, but doing so may affect the caramelization of the top.
Why is parchment paper used?
The parchment paper creates the rustic, crinkled edges and prevents the cheesecake from sticking to the pan.
Can I add other flavors?
Yes, flavors such as citrus zest, coffee, or chocolate can be added for variety.
How do I know when it’s done baking?
The top should be deeply golden brown while the center still jiggles slightly when the pan is gently shaken.
Conclusion
Basque Cheesecake is a simple yet elegant dessert known for its rich, creamy interior and signature caramelized top. With minimal ingredients and a forgiving baking method, it’s a perfect recipe for both beginners and experienced bakers. Whether served at a dinner party or enjoyed as a special treat, this cheesecake offers a unique and unforgettable flavor experience.
Basque Cheesecake, also known as burnt cheesecake, is a rich and creamy Spanish dessert with a caramelized dark top and a smooth custardy center. This easy Basque cheesecake recipe uses simple ingredients and high-heat baking to create a rustic yet elegant dessert perfect for special occasions or indulgent treats.
Author:Catherine
Prep Time:15 minutes
Cook Time:40–50 minutes
Total Time:5 hours
Yield:8 servings
Category:Dessert
Method:Baking
Cuisine:Spanish
Diet:Vegetarian
Ingredients
24 oz cream cheese, softened
1 cup granulated sugar
4 large eggs
1 ¼ cups heavy cream
2 tablespoons all-purpose flour
1 teaspoon vanilla extract
¼ teaspoon salt
Instructions
Preheat the oven to 400°F (200°C). Line a 9-inch springform pan with parchment paper, allowing the paper to extend above the sides to create the rustic edges.
In a large mixing bowl, beat the softened cream cheese and sugar together until smooth and creamy.
Add the eggs one at a time, mixing well after each addition until fully incorporated.
Pour in the heavy cream and vanilla extract, mixing until the batter becomes smooth.
Sift in the flour and salt, then gently mix until the batter is completely combined and silky.
Pour the batter into the prepared pan and smooth the top if necessary.
Bake for 40–50 minutes until the top becomes deeply golden brown and the center still has a slight jiggle.
Remove the cheesecake from the oven and allow it to cool at room temperature. The center will set while remaining creamy.
Refrigerate for at least 4 hours before serving for the best texture.
Slice and serve slightly chilled or at room temperature.
Notes
The dark, caramelized top is intentional and gives Basque cheesecake its signature flavor.Avoid overbaking; the center should remain slightly jiggly when removed from the oven.Using parchment paper helps create the rustic look and prevents sticking.For extra flavor, add lemon zest or vanilla bean paste to the batter.
