Basque Cheesecake, with its irresistibly caramelized top and creamy, velvety center, is a dessert that feels both rustic and luxurious. This burnt cheesecake boasts a rich, custard-like texture that melts in your mouth, balanced by a hint of smoky sweetness from its golden crust. Ready in just 10 minutes of prep and 35 minutes of baking, it’s surprisingly simple yet utterly indulgent.
After a brief cooling period, each slice reveals a luscious, slightly tangy flavor that pairs perfectly with its deep, toasty exterior. Whether you’re a cheesecake enthusiast or a first-time baker, this recipe delivers a show-stopping treat that’s as effortless as it is decadent. Perfect for sharing, it’s a dessert that will leave everyone craving more.
Ingredients for Basque Cheesecake (Burnt Cheesecake)
- 32 oz (907 g) full-fat Philadelphia cream cheese (cold)
- 2 cups (400 g) granulated sugar
- 1 cup (236 ml) heavy cream (cold)
- 4 large eggs (cold)
- 2 teaspoons vanilla extract
- ¾ teaspoon salt
Step-by-Step Instructions
- Preheat your oven to 325°F (165°C) and arrange the rack to the middle position.
- Line a 9-inch (23 cm) springform pan with parchment paper, ensuring the paper extends at least 1 inch above the sides. Use two perpendicular pieces of parchment for full coverage.
- Combine all ingredients in a blender: cream cheese, sugar, heavy cream, eggs, vanilla extract, and salt. Blend until completely smooth, stopping to scrape the sides as needed to eliminate lumps.
- Pour the batter evenly into the prepared pan. Firmly tap the pan against the countertop several times to remove air bubbles.
- Bake at 325°F (165°C) for 35 minutes. Do not open the oven door.
- Increase the oven temperature to 500°F (260°C) and bake for an additional 5-10 minutes, or until the top is deeply and evenly browned. Watch closely through the oven window to avoid over-burning.
- Remove the cheesecake from the oven. It will still be very jiggly in the center. Let it cool to room temperature.
- Transfer the cheesecake to the refrigerator and chill for at least 5 hours, or overnight, before removing the springform ring and parchment paper.
- Slice and serve cold, or let the slices come to room temperature before enjoying.
Perfect Pairings: Serving Suggestions
Basque Cheesecake is a showstopper on its own, but you can elevate it with a few simple additions. Serve it with a dollop of whipped cream or a drizzle of caramel sauce for extra indulgence. Fresh berries like raspberries or strawberries add a refreshing contrast to the rich, creamy texture. For a Spanish-inspired twist, pair it with a glass of sweet sherry or a cup of espresso.
Storage Secrets: Keeping It Fresh
Store your Basque Cheesecake in the refrigerator, covered with plastic wrap or in an airtight container, for up to 5 days. If you’d like to freeze it, wrap individual slices tightly in plastic wrap and place them in a freezer-safe bag for up to 2 months. Thaw in the fridge overnight before serving. Remember, this cheesecake is best enjoyed cold, so resist the urge to reheat it!
Time-Saving Tips for Busy Bakers
To streamline the process, measure all your ingredients ahead of time and keep them cold until ready to blend. Use a high-powered blender to ensure a smooth batter in seconds. If you’re short on time, you can reduce the chilling time to 3 hours, but for the best texture, aim for the full 5 hours or overnight. Prepping the parchment paper the night before can also save you a few minutes!
Equipment Essentials: What You’ll Need
For this recipe, a 9-inch springform pan is a must to achieve the classic Basque Cheesecake shape. Use parchment paper to line the pan, ensuring it extends at least an inch above the sides for easy removal. A blender is ideal for creating a lump-free batter, but a stand mixer or hand mixer will work too—just be sure to scrape the sides thoroughly. Finally, an oven thermometer can help ensure your oven reaches the high temperature needed for that signature burnt top.
Recipe Variations: Make It Your Own
Feel free to experiment with flavors! Add a tablespoon of lemon zest for a citrusy twist, or swap the vanilla extract for almond extract for a nutty aroma. For a chocolatey version, fold in 1/2 cup of melted dark chocolate into the batter before baking. If you prefer a less sweet cheesecake, reduce the sugar to 1 1/2 cups. The possibilities are endless, so have fun customizing!
Basque Cheesecake (Burnt Cheesecake)
Ingredients
- 32 oz full-fat Philadelphia cream cheese cold
- 2 cups granulated sugar
- 1 cup heavy cream cold
- 4 large eggs cold
- 2 teaspoon vanilla extract
- ¾ teaspoon salt
Instructions
- Arrange rack to middle of the oven (see note 2) and preheat oven to 325F (165C)
- Line a 9” (23cm) springform pan all the way up the sides with parchment paper. The parchment should be extending at least an inch above the sides of the pan, I usually use two perpendicular pieces of parchment to achieve this.
- Combine ALL ingredients in a blender and blend until completely smooth. You may need to stop and scrape the sides, you want to make sure there are no lumps of cream cheese that have settled on the sides or bottom.
- Pour batter evenly into prepared baking pan. Repeatedly and firmly tap the pan against your countertop to help remove air bubbles.
- Transfer to 325F (165C) preheated oven and bake for 35 minutes. Once time has elapsed, do not open the oven but increase oven temperature to 500F (260C) (see note 3 if your oven does not go this high) and bake for approximately 5-10 minutes until the top of the cheesecake is deeply and thoroughly browned (watch the cheesecake through the glass with the oven light on, exactly how long this will take will vary depending on your individual oven but you don’t want the cheesecake to be completely charred).
- Remove from oven, it should still be extremely jiggly. Allow to cool to room temperature then transfer to refrigerator to chill overnight or for at least 5 hours before removing the ring from the springform pan, peeling back the parchment, slicing and enjoying.
- The San Sebastian Basque cheesecake is often served at room temperature. You may let the slices come to room temperature before serving, but personally I think this cheesecake is best cold.