Burnt Basque Cheesecake Recipe

Indulge in the creamy decadence of this Burnt Basque Cheesecake, a tantalizing twist on the classic dessert. With its caramelized top and velvety interior, it’s a treat for the senses. Follow this simple recipe to create a dessert that will impress even the most discerning palates.


  • 2 lbs (about 900g) cream cheese, at room temperature
  • 1 1/2 cups (300g) granulated sugar
  • 4 large eggs, at room temperature
  • 1 cup (240ml) heavy cream
  • 2 teaspoons vanilla extract
  • 1/4 teaspoon salt
  • 1/4 cup (30g) all-purpose flour
  • Zest of 1 lemon (optional)
  • Confectioners’ sugar, for dusting (optional)


  1. Preheat your oven to 400°F (200°C). Grease a 9-inch (23cm) round springform pan and line the bottom with parchment paper.
  2. In a large mixing bowl, beat the cream cheese and granulated sugar together until smooth and creamy.
  3. Add the eggs one at a time, mixing well after each addition. Make sure each egg is fully incorporated before adding the next.
  4. Pour in the heavy cream and vanilla extract, and mix until combined.
  5. Sift in the flour and salt, and fold them into the batter until just incorporated. Be careful not to overmix.
  6. If using, gently fold in the lemon zest for a hint of citrus flavor.
  7. Pour the batter into the prepared springform pan and smooth the top with a spatula.
  8. Place the pan in the preheated oven and bake for 50-60 minutes, or until the top is deeply golden brown and the edges are set but the center still jiggles slightly.
  9. Remove the cheesecake from the oven and let it cool completely at room temperature. As it cools, it will deflate slightly, creating the signature rustic appearance.
  10. Once cooled, refrigerate the cheesecake for at least 4 hours, or overnight, to allow it to set completely.
  11. Before serving, dust the top of the cheesecake with confectioners’ sugar for a decorative touch, if desired.
  12. Slice and serve the Burnt Basque Cheesecake chilled, and enjoy the creamy richness of this delightful dessert.

Leave a Comment