Name: Basque Burnt Cheesecake Recipe
Prep time: 15 min
Cook time: 25 min
Total time: 4 h 40 min
Cuisine: Spanish
Ingredients: 13.5 oz cream cheese; 1/2 cup castor sugar; 1/8 tsp salt; 1/2 tsp vanilla paste or extract; 3 large eggs; 2 tbsp cornstarch; 5/6 cup heavy whipping cream

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Introduction

Basque burnt cheesecake is a creamy, caramelized dessert with a rich, custardy center and a beautifully burnt top. Its rustic look and indulgent flavor make it a favorite for cheesecake lovers seeking something different and delightful.

A round cheesecake with one thick creamy pale yellow layer that looks smooth and soft, topped with a dark golden brown slightly burnt and wrinkled crust that folds over the edge. The cheesecake sits on crumpled parchment paper with bits of browned edges around it. Two woman's hands hold a large slice of the cheesecake lifted above the rest, showing the soft inside and the browned top clearly. The background is a white marbled texture. photo taken with an iphone --ar 4:5 --v 7

Ingredients

13.5 oz cream cheese
1/2 cup castor sugar

1/8 tsp salt
1/2 tsp vanilla paste or extract

3 eggs
2 tbsp cornstarch

5/6 cup heavy whipping cream

Instructions

Step 1: Preheat your oven to 445°F (230°C). Line a 6-inch (15 cm) round pan with parchment paper, ensuring the paper extends at least 2 inches (5 cm) above the pan’s edge.
Step 2: Place the cream cheese in a large bowl and use a spatula to mix until smooth and spreadable, without lumps.

Step 3: Add castor sugar, salt, and vanilla paste. Whisk the mixture until fully combined and smooth.
Step 4: Crack the eggs in one at a time, whisking well after each addition until the batter is smooth and well incorporated.
Step 5: Sift in the cornstarch and whisk just until combined, avoiding overmixing.

Step 6: Pour in the heavy whipping cream and whisk everything together until well blended.
Step 7: Pour the batter into the prepared pan. If your batter has lumps, strain it through a sieve. Tap the pan gently on the countertop to release air bubbles.
Step 8: Place the cheesecake in the oven and immediately reduce the temperature to 430°F (220°C). Bake until the top is golden brown but the center remains very jiggly, about 25 minutes.

Step 9: Remove from the oven and cool the cheesecake in the pan on a wire rack until it reaches room temperature. Then refrigerate uncovered for at least 4 hours to allow it to set further.
Step 10: Carefully remove the cheesecake from the pan and peel away the parchment paper. For a gooey interior, let it stand at room temperature for 30 minutes before serving. Serve chilled if you prefer a firmer texture.

Tips & Variations

Use full-fat cream cheese and heavy cream for the best creamy texture and rich flavor.

If you don’t have vanilla paste, pure vanilla extract works perfectly.
Straining the batter before baking helps ensure an ultra-smooth cheesecake.
Experiment with topping your cheesecake with fresh berries or a drizzle of caramel sauce for added flavor.

Storage

Store the Basque burnt cheesecake in the refrigerator, uncovered or lightly covered, for up to 3 days. It’s best enjoyed within this time frame for optimal texture and flavor. Reheat briefly to room temperature for a gooey center, or serve chilled if you prefer it firmer.

How to Serve

A close-up of a Basque burnt cheesecake with two thick layers: a smooth, creamy pale yellow inside and a darker golden brown top that looks slightly burnt and caramelized, with uneven edges curling outward. The cheesecake is placed on crumpled parchment paper with some burnt crumbs around it. Two woman's hands are holding a wedge slice above the remaining cheesecake, showing the soft texture inside. The background has a white marbled texture. photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Why does the cheesecake top burn?

The burnt top is characteristic of this cheesecake style. The high baking temperature caramelizes the sugars, creating that signature dark, flavorful crust while keeping the inside creamy.

Can I make this cheesecake in a larger pan?

Yes, but baking times will vary. Using a larger pan will result in a thinner cheesecake, so check for doneness earlier and adjust the baking time accordingly.