If you’ve been on the hunt for a dessert that’s rich, creamy, and impressively simple to make, the burnt Basque cheesecake is your answer. Originating from the Basque region of Spain, this crustless cheesecake has taken the culinary world by storm with its caramelised top and ultra-creamy centre. Whether you’re a seasoned baker or a newbie, this easy burnt basque cheesecake recipe will walk you through everything you need to know about crafting the perfect burnt Basque cheesecake at home.

What Is Burnt Basque Cheesecake?

Unlike traditional cheesecakes that require a crust and meticulous baking to avoid cracks, the Basque cheesecake embraces imperfections. Its signature burnt top and rustic, almost molten centre are not just tolerated—they’re celebrated. The high baking temperature caramelises the top, adding a slight bitterness that perfectly balances the sweet and creamy interior.

Key Ingredients for Basque Cheese Cake

Key Ingredients for Basque Cheese Cake

The beauty of this recipe lies in its simplicity. Here’s what you’ll need:

  • Cream Cheese: The star of the show, offering that classic tangy flavour.
  • Sugar: Adds sweetness to the cheesecake.
  • Eggs: Provide structure and a rich texture.
  • Heavy Cream: Ensures a silky and creamy consistency.
  • Flour: A small amount helps with structure without making the cheesecake dense.
  • Vanilla Extract: Adds depth and enhances the overall flavour.
  • Salt: Balances the sweetness and highlights the cheesecake’s flavors.

Step-by-Step Burnt Basque Cheesecake Recipe

Step-by-Step Burnt Basque Cheesecake Recipe

Preparation Time

  • Prep Time: 15 minutes
  • Cook Time: 50-60 minutes
  • Cooling Time: 2-3 hours

Ingredients

  • 500g (1 lb) cream cheese at room temperature
  • 200g (1 cup) granulated sugar
  • 4 large eggs
  • 1 cup (240ml) heavy cream
  • 1/4 cup (30g) all-purpose flour
  • 1 tsp vanilla extract
  • 1/4 tsp salt

Equipment Needed

  • 8-inch (20cm) round springform pan
  • Parchment paper
  • Mixer (handheld or stand mixer)

Instructions

  1. Prepare the Pan: Line the springform pan with parchment paper, ensuring the edges extend at least 2 inches above the rim. This helps contain the batter as it rises during baking.
  2. Preheat the Oven: Set your oven to 220°C (425°F). No water bath is needed for this cheesecake!
  3. Cream the Cheese and Sugar: In a large mixing bowl, beat the cream cheese and sugar together until smooth and creamy. This step is crucial for avoiding lumps.
  4. Add the Eggs: Add the eggs one at a time, beating well after each addition. Scrape down the sides of the bowl to ensure even mixing.
  5. Incorporate Heavy Cream and Flavorings: Slowly pour in the heavy cream, followed by the vanilla extract and salt. Mix until fully combined.
  6. Sift in the Flour: Sift the flour into the batter and gently fold it in. Avoid overmixing to maintain a light texture.
  7. Pour and Bake: Pour the batter into the prepared pan. Bake for 50-60 minutes, or until the top is deeply caramelised and the centre still jiggles slightly when shaken.
  8. Cool and Serve:Allow the cheesecake to cool in the pan for at least 2-3 hours. For the best texture, chill it in the refrigerator before serving. Slice and enjoy!

Tips for the Perfect Burnt Basque Cheesecake

  1. Use Room Temperature Ingredients: Cold cream cheese and eggs can result in a lumpy batter. Let them come to room temperature for a smoother mix.
  2. Don’t Overmix: Overmixing incorporates too much air, which can cause the cheesecake to puff up and collapse dramatically.
  3. Experiment with Baking Time: For a more set cheesecake, bake it for the full 60 minutes. If you prefer a gooier centre, aim for 50 minutes.
  4. Let It Cool Completely: Patience is key! Cooling allows the cheesecake to set properly and develop its signature texture.
  5. Use Proper Parchment Paper: The parchment paper should be crumpled and then straightened out before lining the pan. This makes it easier to shape it to fit the

    6. pan perfectly.

Common Variations to Try

  1. Chocolate Basque Cheesecake: Add 1/4 cup of cocoa powder to the batter for a rich, chocolatey twist.
  2. Matcha Basque Cheese cake: Incorporate 2-3 teaspoons of matcha powder for an earthy flavour and vibrant green colour.
  3. Salted Caramel Topping: Drizzle salted caramel sauce over the cheesecake before serving for an extra layer of indulgence.
  4. Fruit-Infused Cheesecake: Swirl in fruit purees like raspberry or mango for a burst of fresh flavour.
  5. Mini Basque Cheesecakes: Divide the batter into ramekins and bake for individual servings. Adjust the baking time to about 20-25 minutes.

Why Everyone Loves Basque Cheesecake

  • Foolproof Recipe: Its rustic appearance means you don’t need to worry about cracks or perfect edges.
  • Incredible Texture: The juxtaposition of the creamy centre and caramelised top creates a dessert that’s as satisfying to eat as it is to look at.
  • Minimal Ingredients: With just a handful of pantry staples, you can whip up a dessert that tastes gourmet.
  • Quick and Easy: Compared to traditional cheesecakes, this recipe comes together in less time with fewer steps.

Serving Suggestions

  • Pair with Coffee or Tea: The slight bitterness of the burnt top beautifully complements a warm beverage.
  • Top with Fresh Fruits: Berries, figs, or sliced peaches add a refreshing contrast.
  • Dust with Powdered Sugar: A simple garnish that enhances the visual appeal.

Storing Your Cheesecake

  • In the Fridge: Store in an airtight container for up to 5 days.
  • In the Freezer: Wrap tightly in plastic wrap and freeze for up to 2 months. Thaw overnight in the refrigerator before serving.

Frequently Asked Questions

  1. Why does Basque cheesecake crack on top? The cracking is intentional and part of its rustic charm. The high temperature causes the batter to rise and then fall, creating cracks and caramelisation.
  2. Can I make this cheesecake without flour? Yes, you can omit the flour for a gluten-free version. The texture will be slightly softer but equally delicious.
  3. What’s the best way to reheat frozen Basque cheesecake? Thaw it overnight in the refrigerator and let it sit at room temperature for 15-20 minutes before serving.

Burnt Basque cheesecake is a testament to the beauty of simplicity. With its unique appearance and unparalleled flavour, it’s no wonder this dessert has captured hearts worldwide. Follow this basque cheesecake recipe, and you’ll have a show-stopping cheesecake that’s sure to impress at any gathering. Happy baking!