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 updated it with new photos, added helpful baking tips based on your questions, and included several flavor and ingredient substitution options.
Read what others said about this recipe
"The BEST basque cheesecake ever! 🥰 Whenever I make this, I get rave reviews. Thank you so much for generously sharing your amazing recipes 💖" Rii
Best Basque Burnt cheesecake recipe
This has to be the easiest type of cheesecake. There are no fancy ingredients or pieces of equipment, and don't worry about any advanced baking techniques or the hassle of using a water bath. The mixing and baking processes for this recipe are very simple, even if you are a beginner in the kitchen.
You only have to mix 5 simple ingredients together and 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!
Katalin's key take on why Basque burnt cheesecake is so special
I honestly think a Basque burnt cheesecake is the most delicious cheesecake ever - read later about the history of it. It tastes like caramelized cheesecake with a super creamy custard-like texture similar to Crème brûlée. You will love it!
If I only have a few minutes to prepare a dessert and have almost nothing at home, this cheesecake is always my first choice and the one that gets the most compliments. The technique is so simple that it is practically a dump-and-bake dessert but with the most exceptional delicate results.
I intentionally don't include vanilla extract or provide any sauce recommendations. This is because the Basque burnt cheesecake has a unique texture and taste, and I recommend enjoying the depth of flavors their own. It is incredibly delicious, with a caramelized top, rich yet balanced flavors, and a hint of smokiness.
It takes only a few minutes to make the Basque cheesecake batter
Preheat the oven to 220C / 445F (no fan) and loosely line an 8-inch / 20 cm spring form 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 the ingredients.
Slowly add the room-temperature eggs to the mixture, one by one. Keep the mixer set to low speed, as 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 220C / 445F (no fan), checking after 30 minutes of baking time. It is ready when the top part is puffed up, the edge looks 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 is, here's what you can do with it
After baking, the cheesecake should be covered and stored in the fridge until it sets. 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 creaminess of the cheesecake might be spoiled by the process of 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 regularly 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 Basque burnt cheesecake recipe is very simple and only has 5 ingredients, all of which are 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
- 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.
- 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 between 36% and 40% fat.
- 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.
- 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 found upon further testing that the batter was too liquid at that stage to incorporate the flour smoothly.
- Don't smooth the parchment papers while lining the springform pan, as a slightly wrinkled appearance looks even more charming and rustic!
- 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.
- Slightly underbaked (but not raw) cheesecake will have the best final texture as it then sets completely in the fridge.
- 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.
- 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 first before releasing it and serving your baked Basque cheesecake.
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 ingredients using an electric hand mixer or stand mixer, and then fold in the flour using a rubber spatula.
This is an 8-inch Basque cheesecake recipe that serves 6 people, and I use an 8-inch / 20 cm Spring form pan. Line the bottom and side of the pan with 2 square pieces of parchment paper (baking paper), so it will be easier to remove the cheese cake from the prepared pan once baked. The parchment paper also gives a lovely wrinkled effect to the outside of the cheesecake.
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).
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!
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?
Please leave a 5-star ⭐️⭐️⭐️⭐️⭐️ rating on the recipe card and consider leaving a comment as well!
Easy Basque Burnt Cheesecake
Equipment
- Digital scale
Ingredients
- 670 g (3 cups) Cream cheese e.g., full-fat Philadelphia, at room temperature
- 200 g (1 cups) Granulated sugar
- 4 Eggs at room temperature
- 300 g (1⅓ cups) Heavy Cream at room temperature, 36% fat
- 30 g (¼ cups) All purpose flour
US customary cup measurement is an indicative figure only. Measure the ingredients with a digital scale by weight (gram). Baking is art but also science which requires precision and accuracy.
Instructions
- Prepare an 8-inch / 20 cm Spring form pan loosely lined with 2 square pieces of parchment paper. Ensure the papers stick up about 2 inches / 5 cm over the edges to hold the cheesecake as it rises.
- Preheat the oven to 220C / 445F (no fan).
- Put the room-temperature cream cheese into a bowl and slowly add the sugar and flour while mixing on low speed with an electric hand mixer (or in a stand mixer).
- Slowly add the room-temperature eggs to the mixture one by one while continuing to mix at low speed. Do not whip the ingredients.
- Finally, slowly pour in the room-temperature cream.
- Pour the batter into the prepared 8-inch / 20 cm Spring form pan.
- Bake the cheesecake for about 40 minutes, checking after 30 minutes. It is ready when the top part is puffed up, the edge looks baked, and the middle is jiggly but not raw.
- Let the cheesecake cool in the pan to room temperature. Then, refrigerate it for at least 4 hours to set completely before removing the springform and serving.
- Store leftover burnt cheesecake covered in the fridge and consume within 1-2 days.
Notes
- Weigh all ingredients using a digital scale for precision.
- Take the ingredients out of the fridge before you make this recipe so that they are all at room temperature.
- Use full-fat cream cheese and full-fat heavy cream.
- The small quantity of the flour is not a typo.
- Some popular questions are why the recipe does not contain vanilla and what to serve the cheesecake with. I intentionally don´t include vanilla or provide sauce recommendations. The Basque burnt cheesecake is incredibly delicious and unique because of its creamy center, caramelized top, and perfectly balanced flavors that combine richness with a hint of smokiness. Try eating it on its own and enjoy the depth of flavors.
- All ovens vary, so make sure you're baking at the right temperature by using a Digital oven thermometer.
- Most recipes add the flour at the end—which is how I've done it for years—but after testing it in several ways, I found that the batter is too liquid at that stage to incorporate the flour smoothly, so I now recommend adding it at the beginning, as shown in the recipe.
- The cheesecake should be puffed when it is done, the top should be caramelized, the side should be baked, and the center should still be slightly jiggly.
- Do not rush to remove the springform; the cheesecake needs to chill for a minimum of 4 hours in the fridge to set first.
Elena Quintero Villarreal
Se puede hacer con un día de anticipación?
Holly
I've made this and it was delicious. Thank you. I want to make it for Easter dinner but my daughter is celiac. Do you think it would work with gluten free flour?
Katalin Nagy
Yes it might work bec flour is not the main ingredient.
Sarra
hello. what pan size do you suggest for half the recipe?
Katalin Nagy
Well it would be a very small pan, I do not suggest making half the recipe. You can try to make mini cheesecakes using your muffin pan though.
Fiona
Made this on the weekend and it turned out so well, despite the fact that my oven stopped working randomly about 10 mins after I put it in and I had to finish it off in a halogen oven - which actually worked great! Super easy recipe - the only change I made was to add a touch of vanilla. And I made sauce with browned butter, brown sugar, and toasted almonds to drizzle over it which was pretty tasty too! Thanks for the great recipe - this will be my go-to cheesecake from now on!
Gissel
I noticed there's no salt in your recipe, is that correct?
Katalin Nagy
You could add a pinch of salt but it is not strictly necessary in here. Salt is however crucial for sweet desserts eg. cookies, brownies etc.
Linda Wehmueller
How do younprepare the pan? Line it with parchment or spray it with a Pam type spray? Not very specific.
Katalin Nagy
Line it with parchment 🙂
Giraud
It turned up delicious! Highly recommended recipe and true to the Basque original which doesn't use any vanilla flavouring, which I'm not too keen of. I used a 10-inch pan/25 cm so had to adjust the ingredients accordingly (there are online calculators that will do the job for you easily).
Irma Lopez
Awesome recipe, thank you
JOHN
Wonderful taste and it's very easy to make cheesecake!
sheida
Thanks alot for recipe 👌😍I have a question, A mold with a height of a few centimeters is suitable?
Katalin Nagy
Not sure what is few centimeters exactly, as you can see this is a cheesecake that has a particular height so I would make sure that such cake can fit into the cake pan:)
Marion
what do you suggest for baking a 6in size, half the recipe ?
Katalin Nagy
The conversion from 8 inch to 6 inch cake is 2:3 so you will need about 33% less ingredients. Also monitor the baking time, it should be less.
David
I add lemon and amaretto - delicious!
Frankie
Omg! So good, so easy.
Rose
1. Can I divide the batter inyo small cake molds?
2. Can I make half of the receipes and bake in 7 inches cake mold?
Kata
Yes you can divide or double the recipe as you wish and use different pans but you will have to experiment with baking time.
Trisnja
The best cheese cake recipe ever! My boyfriend ate quarter of it when it was still warm! He couldn’t wait for it to get cold, that’s how delicious it was! 😊 Thanks a lot for this amazing recipe!
Chenni
My cheesecake tastes eggy, is that what it's supposed to taste like?
Kata
No, it should taste custardy. Maybe you over baked it, or the opposite, did not bake it "burnt" enough?
Evonne
Love this recipe , yesterday I bake one for my family and they like it so much , request to bake another one .