Burnt Basque Cheesecake

Burnt Basque Cheesecake Recipe

Burnt Basque Cheesecake is a creamy, rich, and slightly caramelized cheesecake that originated in San Sebastián, Spain. Unlike traditional cheesecakes, it has no crust and is baked at a high temperature to achieve a beautifully burnt exterior while maintaining a custard-like center.


  • 2 pounds (900 grams) cream cheese, at room temperature
  • 1 3/4 cups (350 grams) granulated sugarIngredients
  • 5 large eggs
  • 2 cups (480 ml) heavy cream
  • 1 teaspoon vanilla extract
  • 1/4 cup (30 grams) all-purpose flour
  • 1/2 teaspoon fine sea salt


  1. Preheat the Oven:
    Preheat your oven to 400°F (200°C). Place a rack in the middle of the oven.
  2. Prepare the Pan:
    Line a 10-inch (25 cm) springform pan with parchment paper, making sure the paper extends about 2 inches (5 cm) above the rim of the pan. This will help contain the cheesecake as it rises and prevent spillage.
  3. Mix the Cream Cheese and Sugar:
    In a large mixing bowl, beat the cream cheese and sugar together with an electric mixer on medium speed until smooth and creamy, about 2-3 minutes.
  4. Add the Eggs:
    Add the eggs one at a time, beating well after each addition. Make sure each egg is fully incorporated before adding the next.
  5. Incorporate the Cream and Vanilla:
    Gradually add the heavy cream and vanilla extract, mixing on low speed until combined. Scrape down the sides of the bowl as needed.
  6. Add the Flour and Salt:
    Sift the flour and salt over the batter and fold it in with a spatula until just combined. Be careful not to overmix.
  7. Pour the Batter:
    Pour the batter into the prepared springform pan. Tap the pan gently on the counter to remove any air bubbles.
  8. Bake the Cheesecake:
    Bake in the preheated oven for 50-60 minutes, or until the top is deeply browned and the center is still slightly jiggly. The cheesecake will puff up dramatically and then fall slightly as it cools.
  9. Cool the Cheesecake:
    Remove the cheesecake from the oven and let it cool in the pan on a wire rack. The cheesecake will continue to set as it cools.
  10. Serve:
    Once completely cooled, remove the cheesecake from the springform pan. Peel away the parchment paper, slice, and serve at room temperature. The cheesecake can be stored in the refrigerator for up to 3 days, but let it come to room temperature before serving for the best texture.

Enjoy your delicious Burnt Basque Cheesecake!

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