Easy Basque Burnt Cheesecake

This Easy Basque Burnt Cheesecake has an unbelievable texture and taste as well as a beautifully rustic appearance. Baking a burnt Baque cheesecake is the perfect choice if you feel intimidated by making traditional cheesecakes; it is the easiest cheesecake of all!

Jump to:

• 🌟 Why this is the best Basque Burnt cheesecake recipe
• 📝 Ingredient notes
• 👩‍🍳 How to make this recipe
• 📝 Storage & Freezing
• 📖 Flavor Variations & Substitutions
• 👩‍🍳 Expert Tips To Make Basque Burnt Cheesecake
• 🥣 Equipment notes
• ❓Recipe FAQs
• 📖 Basque Burnt Cheesecake Origin
• 🧀 More Cheesecake recipes
• Easy Basque Burnt Cheesecake

🌟 Why this is the best Basque Burnt cheesecake recipe

1. It's so easy - There are no fancy ingredients or equipment, and don't worry about any advanced baking techniques or the hassle of a water bath. Both the mixing process and baking process of this basque burnt cheesecake recipe are very simple, even if you are a beginner in the kitchen.
2. It's so quick - You only have to mix 5 simple ingredients together and then bake the easy 8-inch basque cheesecake recipe. The entire process is done in one bowl!
3. It's imperfectly perfect - Normally, we want a neat side, a neat top, no burning, and a perfect appearance. But this easy burnt cheesecake recipe is meant to look rustic and is all the more attractive and tasty for it!
4. It's extremely delicious - I honestly think it is the most delicious cheesecake ever. It tastes like caramelized cheesecake with a super creamy custard-like texture similar to Crème brûlée. You will love it!

📝 Ingredient notes

1. Cream cheese - 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, and always bring it to room temperature before you begin.
2. Heavy cream - Also known as whipping cream or double cream, ensure it has a fat content of between 36% and 40%. Avoid using vegetable-based substitutes.
3. All-purpose flour - Use all purpose flour (AP flour), plain flour, or even pastry flour in this recipe. Read my flour guide to learn more about flour and which type to use in baking.
4. White granulated sugar - 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 have an impact on how the burnt cheesecake will caramelize in the oven. And definitely avoid sugar substitutes in this recipe. Read my sugar guide to learn about the different types of sugar and how to use them in baking.
5. Eggs - Eggs give a delicious rich taste to this Basque cheesecake recipe, as well as helping it to set. There is no need for gelatin! Use room-temperature eggs, as always.

🛒 You’ll find detailed measurements for all Ingredients in the printable version of the Recipe Card at the bottom of this post

👩‍🍳 How to make this recipe

1. How to make basque burnt cheesecake

1. Preheat the oven to 230C / 446F (no fan) and prepare an 8-inch / 20cm springform pan loosely lined with 2 square pieces of parchment paper.
2. Place the room-temperature cream cheese in a mixing bowl or stand mixer and turn it to medium speed. Start to slowly add the sugar to it while the mixer or electric hand whisk is running.
3. Gradually add the room-temperature eggs to the mixture one by one while the mixer is on medium speed.
4. Reduce the mixer speed to low and slowly pour in room-temperature cream until fully incorporated.
5. Turn off the mixer and gently fold in the sifted flour using a rubber spatula to avoid knocking out the air.
6. Pour the cheesecake batter into the prepared 8 inch pan.

💡 Top Tip: Make sure to have all your ingredients at room temperature so they will properly emulsify.

2. How to bake the cheesecake

1. Place the Basque cheesecake in the preheated oven and immediately turn the temperature down to 210C / 410F (no fan).
2. Bake the cheesecake for approximately 50 minutes. Check the cheesecake at around 35-40min and adjust the baking time if necessary. Cover with aluminum foil if it is browning too fast, however, it should be very caramelized on the top, so don´t be afraid of it.
3. Remove the cheesecake from the oven and allow it to cool completely in the pan. Then, cover it with plastic food wrap and transfer it to the fridge for a minimum of 4 hours.
4. Carefully remove the baked Basque cheesecake from the springform pan and serve.

💡 Top Tip: When the cheesecake is fully baked, it should be puffed up slightly, the top should be caramelized, and the edges should be baked. But the center should still be slightly jiggly as it will set further as it cools.

📝 Storage & Freezing

After baking, the burnt basque cheesecake should be covered and stored in the fridge until it sets. Store leftover burnt cheesecake in the fridge for 1-2 days in an airtight container.

I do not recommend freezing Basque burnt cheesecake. The creaminess of the cheesecake might be spoiled with the process of freezing, so it is best enjoyed fresh.

📖 Flavor Variations & Substitutions

This Basque Burnt Cheesecake is one of my favorite types of cheesecake. Enjoy it on its own, or serve it with a dessert wine or my Creme Anglaise sauce. Adapt the recipe to suit you by adding other flavorings like vanilla, matcha, or even some chocolate chips. If you decide to add vanilla, avoid artificial flavorings. I recommend Nielsen Massey vanilla bean paste instead of vanilla extract, which has lovely vanilla bits in there, too, or make your own vanilla extract.

If you are baking around a dietary restriction, or have run out of ingredients (happens to us all!) check out my substitution guides.

👩‍🍳 Expert Tips To Make Basque Burnt 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. Don't smooth the parchment papers while lining the springform pan, as a slightly wrinkled appearance looks even more charming and rustic!
3. Fold the flour in gently using a spatula to avoid knocking out any air before pouring the Basque cheesecake batter into the springform pan. 
4. If the cheesecake is caramelizing too fast in the oven, cover it with aluminum foil. Check after 35-40 minutes. But remember that it is a 'burnt' cheesecake, so be brave and don't cover too soon.
5. The center of the baked cheesecake should still be very slightly jiggly when you take it out of the oven. Aim for slightly underbaked (but not raw) cheesecake for best results.
6. 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.

🥣 Equipment notes

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 tin once baked. The parchment paper also gives a lovely wrinkled effect to the outside of the cheesecake.

All ovens vary, so make sure 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).

❓Recipe FAQs

📖 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!

🧀 More Cheesecake recipes