Why You’ll Love This Recipe
I love how effortlessly this cheesecake comes together. There’s no fussing with a crust or worrying about cracks, and the intentionally burnt top makes it naturally dramatic. The contrast between the golden, slightly bitter top and the sweet, velvety interior is unbelievably satisfying. It’s my go-to when I want something elegant without the stress of traditional cheesecakes.
Ingredients
(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)
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750 g cream cheese blocks – Philadelphia brand, room temperature
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200 g caster sugar – superfine sugar preferred for smooth mixing
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300 ml heavy whipping cream – room temperature for easy blending
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30 g all-purpose flour – plain flour works just fine
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5 ml vanilla extract or paste – I like using paste for those beautiful flecks
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4–5 large eggs – whisked to yield about ¾ cup + 1 tbsp
Directions
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I preheat the oven to 425°F (220°C), with the rack in the middle. I line an 8-inch springform pan with two sheets of parchment paper, crinkled and pressed into the pan to help shape the rustic edges.
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In a large bowl, I beat the room-temperature cream cheese for about 2 minutes until smooth. I add the sugar and mix on low speed for just 10 seconds until combined.
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In another bowl, I whisk ¼ cup of the cream with the flour until it forms a smooth paste, then I gradually whisk in the rest of the cream and vanilla extract.
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I pour the cream mixture slowly into the cream cheese mixture, mixing on low just until everything comes together. Then I gradually add in the whisked eggs, mixing just enough to incorporate without overbeating.
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I pour the batter into the lined pan and tap it on the counter a few times to remove air bubbles, popping any visible ones with a sharp knife.
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I bake the cheesecake for 45–65 minutes until the top is a deep golden brown and the center still has a slight jiggle. It puffs up like a soufflé and then settles as it cools.
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I let it cool in the pan for 2 hours, then refrigerate it uncovered for at least 8 hours or overnight. When it’s time to serve, I bring it to room temperature for the best texture.
Servings and timing
This recipe yields 8 servings. The prep time is about 15 minutes, bake time is 45–65 minutes, and chilling takes at least 8 hours. Altogether, I plan for around 1 hour of active work plus overnight chilling.
Variations
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When I want something cozy, I add a teaspoon of instant espresso powder for a coffee twist.
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A little lemon or orange zest brightens the flavor and adds complexity.
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For a boozy version, I’ve stirred in a splash of bourbon or dark rum.
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I’ve even folded in crushed pistachios or almond extract for a nutty variation.
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Topping slices with fresh berries or a dollop of whipped cream adds a nice contrast to the richness.
Storage/Reheating
I store leftovers in the fridge for up to 7 days. I cover the cheesecake loosely with plastic wrap to prevent condensation. It also freezes well for up to 2 months—just wrap individual slices tightly. I let frozen slices thaw in the fridge overnight before serving.
FAQs
Can I use spreadable cream cheese?
I don’t recommend it. I always use brick-style cream cheese for the right texture and stability in the batter.
Do I really need to chill it overnight?
Yes, I’ve found the flavor and texture improve significantly with at least 8 hours in the fridge. It firms up into that silky, custard-like center we all love.
Can I bake this in a different size pan?
An 8-inch springform pan gives the best thickness and baking time, but a 9-inch pan works too—just reduce the baking time slightly and expect a thinner cake.
Why is the top so dark?
That’s exactly how it should be. I bake it at high heat to caramelize the sugars and create the signature burnt top. It adds a slightly bitter note that balances the sweet, creamy filling.
How do I get the perfect jiggle?
I look for a firm outer ring and a jiggly center, like set Jell-O. It will continue to set as it cools, so I always avoid overbaking.
Conclusion
Burnt Basque Cheesecake is my favorite kind of dessert—simple, sophisticated, and endlessly rewarding. I love how it defies all the usual cheesecake rules, yet delivers on everything I want: creamy texture, caramelized flavor, and stunning looks. Once chilled and sliced, it’s pure indulgence in every bite.
Print
Burnt Basque Cheesecake
- Total Time: 1 hour (plus chilling)
- Yield: 8 servings
- Diet: Vegetarian
Description
This rich and creamy burnt Basque cheesecake features a deeply caramelized top and custardy center—made without a crust or water bath for a rustic, foolproof dessert.
Ingredients
750 g cream cheese blocks (Philadelphia recommended), room temperature
200 g caster sugar (superfine preferred)
300 ml heavy whipping cream, room temperature
30 g all-purpose flour (plain flour works too)
5 ml vanilla extract or paste (bean paste for flecks)
4–5 large eggs, whisked to yield approx. ¾ cup + 1 tbsp
Instructions
Preheat oven to 425°F (220°C). Position rack in the center. Line an 8-inch springform pan with two overlapping crinkled parchment paper sheets, pressing into place.
In a large bowl, beat cream cheese for 2 minutes until completely smooth.
Add sugar and mix on low speed for about 10 seconds—just until combined.
In another bowl, whisk ¼ cup of cream with flour until smooth. Then gradually whisk in the remaining cream and vanilla.
Slowly pour the cream mixture into the cream cheese mixture, mixing on low just until incorporated.
Gradually add the whisked eggs and mix on low until combined. Do not overmix.
Pour the batter into the lined pan. Tap the pan firmly on the counter several times to release air bubbles. Use a sharp knife to pop any visible bubbles on the surface.
Bake for 45–65 minutes until the top is deeply golden brown and the center still jiggles slightly. It will puff up like a soufflé, then collapse as it cools.
Cool in the pan at room temperature for 2 hours. Then chill uncovered in the fridge for at least 8 hours or overnight.
Serve at room temperature for the silkiest texture.
Notes
Always use brick-style cream cheese (not spreadable tubs).
Customize with espresso powder, citrus zest, or a splash of bourbon for depth.
Best served the next day after chilling.
Storage: Refrigerate for up to 7 days or freeze for 2 months (wrapped tightly).
- Prep Time: 15 minutes
- Cook Time: 45 minutes
- Category: Dessert
- Method: Baking
- Cuisine: Spanish
