Here’s a beautifully simple and indulgent recipe for the famous Basque Burnt Cheesecake — a rich, crustless cheesecake that’s intentionally baked at a high temperature to achieve a deeply caramelized top and a creamy, custard-like center. Originating from San Sebastián, Spain, this dessert is rustic, elegant, and surprisingly easy!
🇪🇸 Basque Burnt Cheesecake
Prep Time: 15 minutes
Bake Time: 50–60 minutes
Cool Time: 2–4 hours
Servings: 8
📝 Ingredients:
- 2 lbs (900 g) cream cheese, softened
- 1 ½ cups (300 g) granulated sugar
- 5 large eggs, room temperature
- 2 cups (480 ml) heavy cream
- 1 tsp vanilla extract
- ½ tsp salt
- ¼ cup (30 g) all-purpose flour (optional for slightly firmer texture)
🧁 Equipment:
- 9-inch springform pan
- Parchment paper (you’ll need enough to line the pan with overhang)
👩🍳 Instructions:
🔹 1. Preheat and Prep:
- Preheat oven to 400°F (205°C).
- Line your springform pan with two overlapping sheets of parchment paper, allowing plenty of overhang on all sides. The paper will wrinkle — that’s normal and gives the cake its signature rustic look.
🔹 2. Make the Batter:
- In a large mixing bowl or stand mixer, beat the cream cheese and sugar until smooth and creamy.
- Add eggs one at a time, mixing well after each.
- Pour in the heavy cream, vanilla, and salt. Mix until combined.
- If using, sift in flour and mix just until incorporated. (This helps with structure but can be omitted for a more custard-like center.)
🔹 3. Bake:
- Pour the batter into the prepared pan.
- Bake on the middle rack for 50–60 minutes until the top is deeply golden brown and the center is still slightly jiggly.
- If it browns too quickly, loosely tent with foil after 40 minutes.
🔹 4. Cool:
- Let the cheesecake cool in the pan at room temperature until it reaches room temp.
- Then transfer to the fridge and chill for at least 2–4 hours, or overnight for best texture.
🍴 To Serve:
- Remove from the pan, peel back parchment, and slice with a hot knife for clean edges.
- Best served slightly chilled or at room temperature.
- Optional: dust with powdered sugar or serve with berries or espresso.
✅ Tips:
- No crust needed! The high baking temp naturally caramelizes the edges and gives it structure.
- For a molten center, bake closer to 45–50 minutes and chill for less time.
- For a firmer texture, bake 60+ minutes and use the optional flour.