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Melany

Basque Burnt Cheesecake Recipe is a must-try dessert!

Rich, rustic, and stunningly simple, this Basque Burnt Cheesecake boasts a caramelized top and irresistibly creamy center. With just a handful of ingredients and no water bath needed, this no-fuss cheesecake delivers bold flavor and an ultra-silky texture that only gets better overnight.
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Prep Time 15 minutes
Cook Time 55 minutes
Total Time 1 hour 10 minutes
Servings: 6 servings
Course: Dessert
Cuisine: Spanish / Basque
Ingredients Method Notes

Ingredients
  

  • 400 grams cream cheese 180 grams castor sugar 3 medium-sized eggs 200 milliliters whipping cream 1 teaspoon vanilla extract 1 tablespoon flour or cornstarch

Method
 

  1. Preheat oven to 200ºC (fan-forced). Line an 8-inch springform pan with parchment paper, making sure the paper extends above the rim slightly for the signature rustic edge.
  2. Make the batter: In a large mixing bowl, combine the cream cheese and sugar. Whisk until smooth and fluffy.
  3. Add eggs one at a time, whisking well after each addition until fully incorporated.
  4. Pour in the cream and whisk until smooth. Add the vanilla extract and mix well.
  5. Sift in flour or cornstarch and whisk until the batter is fully combined and silky.
  6. Bake: Pour the batter into the prepared pan and bake for 50–55 minutes, or until the top is deeply golden brown and the center still has a gentle wobble.
  7. Cool and chill: Let the cheesecake cool at room temperature, then refrigerate overnight to set fully and intensify the flavor.

Notes

  • Don’t overbake: The center should jiggle slightly when removed from the oven—this gives it that signature creamy texture once chilled.
  • Rustic charm: Don’t worry if the top cracks or the parchment wrinkles—this cheesecake is all about character.
  • Flavor deepens: The cheesecake tastes even better the next day after chilling and settling.
 
  • Pan size matters: Using an 8-inch springform pan yields the best height and texture for this recipe.

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