Yes — this recipe really does include “burnt” in the name. Basque burnt cheesecake has been popular for a few years for good reason: it’s simple, distinctive, and delicious. The deeply browned top may look surprising, but think of the caramelized crust on crème brûlée — that bittersweet edge balances the creamy, sweet interior.
This cheesecake breaks conventional rules: it has no crust, doesn’t need a water bath, and is baked at a high temperature. The batter is poured into a parchment-lined springform or cake pan so the paper creates the characteristic pleats and cracks. The top develops a rich mahogany color and a slightly bitter, caramelized flavor that contrasts the sweet, creamy filling. You can serve it at room temperature after a brief cooling period, or chill it and bring it back to room temperature before slicing.
The one essential rule: use room-temperature ingredients — cream cheese, heavy cream and eggs — to achieve a smooth, lump-free batter. Beyond that, embrace the unconventional look and texture.
This Basque-inspired cheesecake uses a handful of everyday ingredients, so you can make it whenever you want a crowd-pleasing dessert or a special treat.
Baking at a high temperature encourages deep caramelization of the exterior and helps form a firmer base and that signature dark top. If the color becomes too intense for your taste, lower the oven by 25°F (about 15°C) once the top reaches the shade you prefer and extend the bake time slightly. However, pull the cheesecake while the center still has a gentle jiggle — this is crucial for a creamy, tender texture.
I use a 10-inch springform pan because it’s a common size, but you can use smaller pans (6–9 inches) for taller results; note that thicker cakes will need more baking time. Aim for a deeply browned top without overbaking the filling.
Go ahead — “burn” the top for flavor, but stop before the filling becomes dry.
Basque Burnt Cheesecake
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- Author: Amanda
- Yield: 8 servings
Description
Basque burnt cheesecake defies typical cheesecake rules. It’s crustless, baked at high heat without a water bath, and intentionally develops cracks and a dark, caramelized top. The texture is creamy and slightly custardy, making it ideal for sharing.
Ingredients
Scale
- Butter, at room temperature, for greasing the pan
- Four 8-ounce packages (2 pounds) cream cheese, at room temperature
- 1 to 1 1/2 cups (300 grams) granulated sugar
- 6 large eggs, at room temperature
- 2 cups heavy cream, at room temperature
- 1 teaspoon kosher salt
- 1 to 1 1/2 teaspoons vanilla bean paste, or 2 teaspoons vanilla extract
- 1/3 cup (40 grams) all-purpose flour
Instructions
- Preheat oven to 400°F (205°C) with a rack in the middle. Butter a 10-inch springform pan and line it with two overlapping large sheets of parchment paper that rise at least 2 inches above the rim. Leave natural creases and pleats in the paper. Place the pan on a rimmed baking sheet.
- In a stand mixer fitted with the paddle attachment, beat the cream cheese and sugar on medium-low until very smooth, about 2 minutes, scraping the bowl as needed.
- Increase the mixer to medium and add the eggs one at a time, beating well after each addition and scraping the bowl occasionally. Reduce to medium-low and add the cream, salt, and vanilla; beat until combined.
- Turn off the mixer and sift the flour over the mixture. Beat on low just until incorporated, about 15 seconds. Scrape the bowl and beat briefly until the batter is completely smooth.
- Pour the batter into the prepared pan and bake until the top is deeply golden brown but the center still jiggles slightly, about 60–65 minutes. The cheesecake will puff up dramatically and will deflate as it cools.
- Let the cheesecake cool briefly, then remove the springform ring. Cool completely, peel away the parchment from the sides, and either chill or serve at room temperature. Slice into wedges to serve.
Notes
This version is inspired by classic Basque burnt cheesecake preparations and keeps the method simple for reliable results.
- Category: Desserts, Cheesecake
