Easy Basque Burnt Cheesecake

This easy Basque burnt cheesecake has an unbelievable texture and taste and a beautifully rustic appearance. It is the perfect choice if you feel intimidated by making traditional cheesecakes; it is the easiest cheesecake of all!

This recipe was first shared on the blog back in 2021. Since then, I've rebaked the cheesecake many times for my husband and me as well as for guests, updated the recipe with new photos, added helpful baking tips based on your questions, and included several flavor and ingredient substitution options.

Basque burnt cheesecake origin

Burnt cheesecake originates in Northern Spain's Basque region and is sometimes called San Sebastian cheesecake. Basque cheesecake is a crustless, rustic-looking cheesecake with an ultra-creamy texture that is baked at a very high temperature to achieve the iconic caramelized crust.

It should be slightly underbaked (but not raw) and will set as it cools. It is said that a restaurant called La Viña Bar in San Sebastián makes the very best burnt cheesecake recipe - and it's (unsurprisingly) a popular destination for foodies!

La Viña has been serving this cheesecake since the late 1980s, and for years it stayed a local secret, the kind of thing only people who'd actually been to San Sebastián knew about. That changed when food media and chefs around the world started recreating it, and by 2019, it had turned into a full-blown global trend, showing up on menus and Instagram feeds everywhere.

What sets it apart from a classic baked cheesecake is that there's no water bath and no attempt to keep the top pale. The dark, almost-burnt surface isn't a mistake to avoid; it's the entire point. That deep caramelization is what gives the cake its rich, slightly bitter contrast against the cool, custardy center underneath, which is really what people mean when they say it tastes like crème caramel.

Why this is the best Basque Burnt cheesecake recipe

This has to be the easiest type of cheesecake. There are no fancy ingredients or equipment, and don't worry about advanced baking techniques or the hassle of a water bath. The mixing and baking processes for this recipe are very simple, even for a beginner in the kitchen.

You only have to mix 5 simple ingredients, then bake. The entire process is done in one bowl!

Normally, we want a neat side, a neat top, no burning, and a perfect appearance. But the Basque cheesecake recipe is meant to look rustic and is all the more attractive and tasty!

I've made this cheesecake more times than I can count, testing different bake times, pan sizes, and ingredient ratios to land on a version that's reliably creamy in the center. This is the formula that works every single time.

One thing worth clearing up: you'll see some other recipes describe the inside as "mousse-like" or "light and airy." That's not the real thing. If you read this in other recipes, it is a sign to move on.

A proper Basque burnt cheesecake should be dense and creamy, closer to a baked custard than anything whipped or fluffy. The texture, though, is slightly less dense than a classic New York cheesecake, but definitely not mousse-like, airy like Japanese cheesecake.

Why each ingredient matters

This recipe has only five ingredients, but each one does a specific job.

Cream cheese is the base of the whole cheesecake, so use full-fat cream cheese, and Philadelphia specifically holds up best here. Low-fat versions carry too much water and won't set properly, leaving you with a loose, weepy texture instead of that dense, custardy bite.

Sugar does more than sweeten. It's also what helps the top caramelize and blacken in the oven. Cutting it back too much won't just make the cheesecake less sweet; it'll mute the burnt top that the whole recipe is named for. Less sugar generally means a denser, slightly tighter texture, so if you're tempted to reduce it for a less sweet result, know you're trading off both the burnt top and some of that soft, custardy quality.

Eggs are the structure. Adding them slowly, one at a time, on low speed keeps the batter dense instead of airy. Do not use egg substitutes in this recipe.

Heavy cream makes the inside rich and custardy. It needs to be full-fat, around 36% or higher, because lower-fat creams won't give the same silky finish.

Flour, even in this small amount, isn't optional. It gives the batter just enough structure to hold its shape once cooled. Adding it early, mixed in before the eggs and cream, also matters: the batter is still thick enough at that stage to absorb it smoothly.

Assemble the ingredients

Preheat the oven to 220 °C / 430 °F (no fan) and loosely line an 8-inch / 20 cm springform pan with 2 square pieces of parchment paper. The papers must stick out around 2 inches / 5 cm above the edges to hold the cheesecake in as it rises.

Put the room-temperature cream cheese into a bowl and slowly add the sugar and flour while mixing on low with an electric hand mixer. Alternatively, place the ingredients in a stand mixer fitted with the whisk attachment, but do not whip.

Slowly add the room-temperature eggs to the mixture, one at a time. Keep the mixer on low speed; we do not want to whip the ingredients.

Finally, slowly pour in the heavy cream (this also needs to be at room temperature).

Pour the cheesecake batter into the prepared springform pan.

Bake, and don't be afraid to burn it

Bake the cheesecake for about 40 minutes at 220 °C / 430 °F (no fan), checking after 30 minutes. It is ready when the top is puffed up, the edges are baked, and the middle is jiggly but not raw.

Cover it with aluminum foil if it browns too fast; however, it should be very caramelized on the top, so don't be afraid of it if this is your first time.

Remove the cheesecake from the oven and let it cool completely in the pan. Then, cover it with plastic food wrap (still in the pan) and transfer it to the fridge for at least 4 hours.

Carefully remove the baked Basque cheesecake from the springform pan and serve.

I don't expect there to be any leftovers, but if there are, here's what you can do

Store any leftovers in the fridge for 1-2 days in an airtight container. It is important to keep it well covered, or it can absorb other smells and flavors from the fridge.

I do not recommend freezing this cheesecake. The cheesecake's creaminess might be compromised by freezing, so it is best enjoyed fresh.

Have the cheesecake on its own first... then maybe try some of these flavor variations

Basque cheesecake is one of my favorite types of cheesecake. I eat and enjoy it on its own, and that is how you should try it the first time.

You can possibly serve it with a dessert wine or my creme anglaise sauce. Fresh raspberries or strawberries scattered on top always add a pop of color and taste!

You can, of course, adapt the recipe to suit you by adding other flavorings like vanilla, matcha, lemon or orange zest, or even some chocolate chips. If you decide to add vanilla, avoid artificial flavorings. I recommend making your own vanilla extract.

Do not substitute the ingredients

Normally, if you are baking around a dietary restriction or have run out of ingredients (which happens to us all!), I recommend checking out my substitution guides.

But this cheesecake recipe is very simple, with only 5 ingredients, all essential to its taste and texture. So, I really do not recommend swapping out ingredients for this recipe.

Read my baking guides for more information on ingredients and the crucial roles they play in baking.

Katalin's expert tips to make Basque Cheesecake

1. Take the cream cheese, eggs, and cream out of the fridge before you make this recipe so that they are all at room temperature. This allows for proper emulsification, and you'll get better results.
2. I always use full-fat Philadelphia cream cheese, but you can use any high-quality substitute. Avoid using low-fat cream cheese in this recipe. Similarly, use high-quality, high-fat heavy cream with 36%-40% fat at room temperature.
3. I use less sugar than most other Basque burnt cheesecake recipes, so that it is not overly sweet. Avoid reducing it further, as this will impact how the burnt cheesecake will caramelize in the oven.
4. The small quantity of flour is not a typo! It is just there to add some structure. I used to add the flour at the end (like most other burnt cheesecake recipes), but upon further testing found that the batter was too runny at that stage to incorporate the flour smoothly.
5. Don't smooth the parchment paper when lining the springform pan; a slightly wrinkled appearance looks even more charming and rustic!
6. Cover the cheesecake with aluminum foil if it caramelizes too fast in the oven. But remember that it is a 'burnt' cheesecake, so be brave and don't cover too soon.
7. A slightly underbaked (but not raw) cheesecake will have the best final texture, as it sets completely in the fridge.
8. The cheesecake's center should still be slightly jiggly when you take it out of the oven. Aim for slightly underbaked (but not raw) cheesecake for best results. Your cheesecake might taste eggy if overbaked.
9. Do not remove the cheesecake from the cake pan while it is still warm, or it might collapse. I recommend chilling the cheesecake for at least 4 hours before releasing it.

Common Questions and Troubleshooting

Why is my cheesecake still raw in the middle?
Because you underbaked it. It can be for two reasons: your oven is underheating, or you took the cheesecake out too soon. The cheesecake texture should jiggle like a soft, set custard when you take it out, not slosh around like liquid. If the center is visibly wet or moves like batter rather than wobbling as one piece, give it another 5 to 10 minutes and check again.

Why did my cheesecake sink in the middle after baking?
That's completely normal. It puffs up dramatically in the oven, almost like a soufflé, then deflates as it cools. The dip in the center isn't a sign you did something wrong; it's part of how this cheesecake behaves.

Why does my cheesecake look light and airy instead of dense?
This usually means air got whipped into the batter, most often from beating the eggs and cream in too quickly or mixing on too high a speed. Add the eggs slowly, one at a time, on low speed, and stop mixing as soon as everything's combined. Same with the heavy cream.

Can I use a 9-inch or 10-inch pan instead of an 8-inch pan?
Yes, but the batter will spread thinner and bake faster. Start checking at around 20-25 minutes instead of waiting the full 40. Here is my guide to converting cake pan sizes.

Why isn't the top getting dark enough?
Ovens vary more than people expect, and only an oven thermometer will tell you the true temperature. If it's still too pale near the end of baking, you can finish it under the broiler for a minute or two, watching it closely so it doesn't go from caramelized to actually burnt.

Can I make this ahead of time?
Yes, and you actually should. It needs at least 4 hours in the fridge to fully set, and many people find the flavor and texture are even better the next day.

What equipment to use

Always weigh your ingredients by the gram using a digital scale for precision rather than measuring by volume. Baking is a science and requires precision.

Combine the ingredients with an electric hand mixer and rubber spatula.

This is an 8-inch Basque cheesecake recipe that serves 8 people, and I use an 8 inch / 20 cm Spring form. Line the bottom and sides of the pan with 2 square pieces of parchment paper (baking paper) to make it easier to remove the cheesecake from the prepared pan after baking. The parchment paper also gives the cheesecake a lovely wrinkled exterior.

All ovens vary, so ensure you're baking at the right temperature by using a digital oven thermometer. This burnt cheesecake recipe needs a very hot oven to get that signature 'burnt' top (that is actually caramelized, not burnt).

Try some of my other cheesecake recipes

• Jiggy Japanese Cheesecake
• Baklava cheesecake
• No bake raspberry cheesecake
• Biscoff cheesecake
• Pistachio cheesecake

Why not also try some of my other European desserts?

Have you tried this recipe?

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