Baking & Pastry > Cakes > Flourless Cakes > Basque Burnt Cheesecake Recipe

Authentic Basque Burnt Cheesecake

Discover the simple elegance of Basque Burnt Cheesecake. This crustless cheesecake, intentionally baked to a dark, caramelized exterior, boasts a creamy, custard-like center. A unique and delicious dessert that's easier to make than it looks. Enjoy its rustic charm and unforgettable taste! Recipe included.

Prep Time
15 minutes
Cook Time
50-60 minutes
Servings
8-10
Ingredients
  • 2 lbs Cream Cheese
  • 1 1/4 cups Granulated Sugar
  • 5 Large Eggs
  • 1 1/2 cups Heavy Cream
  • 2 tablespoons All-Purpose Flour
  • 1 teaspoon Vanilla Extract
  • 1/4 teaspoon Salt

Prepare the Pan

Preheat your oven to 400°F (200°C). Line an 8-inch or 9-inch springform pan with two layers of parchment paper, ensuring the paper extends several inches above the rim of the pan. This will allow the cheesecake to rise without sticking. Wrinkling the parchment paper helps create the signature rustic look.

Cream the Cheese and Sugar

In a large bowl, beat the cream cheese and sugar together until smooth and creamy. This can be done with a stand mixer or an electric hand mixer. Ensure there are no lumps of cream cheese remaining.

Add the Eggs

Add the eggs one at a time, beating well after each addition. Avoid overmixing at this stage to prevent incorporating too much air, which can cause the cheesecake to crack.

Incorporate the Cream, Flour, Vanilla and Salt

Gradually pour in the heavy cream and mix until just combined. Sift in the flour and mix gently until it is fully incorporated. Add the vanilla extract and salt.

Bake the Cheesecake

Pour the batter into the prepared pan. Bake for 50-60 minutes, or until the top is deeply browned and slightly burnt. The center should still be wobbly. Don't worry if the cheesecake looks very dark; that's what gives it its unique flavor.

Cool and Chill

Remove the cheesecake from the oven and let it cool completely in the pan. Once cooled, cover it loosely and chill in the refrigerator for at least 4 hours, or preferably overnight. This allows the cheesecake to set and develop its flavor.

Serve

Carefully remove the cheesecake from the pan, peel away the parchment paper, and slice. Serve chilled. Enjoy the contrast between the caramelized exterior and the creamy interior.

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FAQ

  • Why is my cheesecake burnt?

    The burnt top is intentional! It's what gives Basque Burnt Cheesecake its distinctive flavor. Don't worry, the inside is still creamy.
  • Can I use light cream cheese?

    Using light cream cheese may affect the texture and richness of the cheesecake. For the best results, use full-fat cream cheese.
  • My cheesecake cracked. What did I do wrong?

    Cracking can be caused by overmixing or baking at too high of a temperature. Make sure to mix gently and not overbake.