If you’re looking for a show-stopping dessert that’s as impressive as it is effortless, look no further than Basque Burnt Cheesecake. This Spanish classic turns the cheesecake you know on its head: there’s no crust, no fussing with a water bath, and it’s all about a gorgeously caramelized exterior with an unbelievably creamy, custardy center. The best part? Its rustic, crinkled parchment edges and deeply bronzed top make imperfections part of its irresistible charm. Whether you’re new to cheesecakes or a lifelong fan, this recipe promises a seriously swoon-worthy treat.
Ingredients You’ll Need
Ingredients You’ll Need
What makes Basque Burnt Cheesecake so special is how a short list of staple ingredients combine into something magical. Each component has a purpose, bringing balance to the decadent texture and flavor that defines this iconic dessert.
- Cream Cheese: The luscious base—be sure it’s fully softened for the smoothest results.
- Granulated Sugar: Sweetens the cheesecake and helps develop that signature caramelized top.
- Large Eggs: Add creaminess and structure; room temperature eggs blend best.
- Heavy Cream: Contributes to that silky, melt-in-your-mouth texture Basque Burnt Cheesecake is known for.
- Vanilla Extract: Brings an aromatic warmth that rounds out the sweetness.
- All-Purpose Flour: Just enough to set the batter without making it dense.
- Salt: A pinch sharpens all the flavors and balances the sweetness beautifully.
How to Make Basque Burnt Cheesecake
Step 1: Prep Your Pan and Oven
Start by preheating your oven to 400°F. This higher temperature is what makes Basque Burnt Cheesecake so unique, creating that signature blistered top. Line a 9-inch springform pan with parchment paper, allowing the paper to stick out about 2 inches above the rim. Don’t stress about smoothing out the wrinkles; those rustic folds and creases give the cheesecake its beautiful, rugged look.
Step 2: Cream Cheese and Sugar Mixture
In a large mixing bowl, beat the softened cream cheese and granulated sugar together on medium speed. Go for about 2 to 3 minutes—you’re looking for a beautifully smooth, lump-free mixture. Taking the time here pays off with a silky final texture.
Step 3: Incorporate the Eggs
Add the eggs one at a time, mixing well after each addition. Scrape down the sides of the bowl as needed to ensure everything is fully combined. This gradual addition ensures the batter stays creamy and perfectly blended.
Step 4: Mix In Cream and Vanilla
Pour in the heavy cream along with the vanilla extract. Blend until the mixture becomes even more luxurious and smooth. This is where the batter transforms into something truly decadent.
Step 5: Sift in Flour and Salt
Sift the all-purpose flour and salt into your batter, then mix again just until incorporated. Be careful not to over-mix; you want to avoid developing too much gluten, which could make your Basque Burnt Cheesecake less creamy.
Step 6: Pour, Tap, and Bake
Pour the finished batter into your prepared pan. Gently tap the pan on the counter a couple of times—this helps release any air bubbles for an even bake. Slide it into the oven and bake for 50 to 60 minutes, or until the top is deeply golden brown and the center has a slight jiggle. Don’t worry about some cracks or a very deep color—that’s exactly what you want!
Step 7: Cool and Chill
Let the cheesecake cool completely in its pan at room temperature. Then, refrigerate it for at least four hours or, for best results, overnight. The chilling step is what creates that wonderful, dense-yet-creamy texture Basque Burnt Cheesecake is famous for. When ready to serve, peel away the parchment and slice.
How to Serve Basque Burnt Cheesecake
Garnishes
While Basque Burnt Cheesecake truly doesn’t need much adornment, a little flourish can be lovely. Try dusting it with powdered sugar, adding a handful of fresh berries, or a drizzle of berry coulis. The tartness of fruit plays perfectly against the sweet, caramelized top and creamy center.
Side Dishes
Pairing a slice with a scoop of vanilla bean ice cream or a dollop of lightly sweetened whipped cream takes the experience to another level. A citrus salad or thinly sliced, poached pears also complement the richness beautifully, offering freshness to balance each indulgent bite.
Creative Ways to Present
For a special touch, serve each piece on a parchment square and scatter edible flowers or candied citrus peel over the plate. Mini Basque Burnt Cheesecake rounds made in individual ramekins or a dramatic presentation on a rustic wooden board can turn your dessert into a true centerpiece.
Make Ahead and Storage
Storing Leftovers
To store leftovers, simply wrap the cheesecake well with plastic wrap or place slices in an airtight container. It will keep in the refrigerator for up to five days, maintaining that beautiful creamy texture and rich flavor.
Freezing
Basque Burnt Cheesecake freezes like a dream! Wrap the whole cake (or individual slices) tightly in plastic and then foil, and store in the freezer for up to two months. Thaw in the refrigerator overnight before serving to keep that covetable creaminess intact.
Reheating
This cheesecake is typically enjoyed chilled or at room temperature, but if you prefer a slightly warmer slice, gently microwave individual pieces in short 10-second bursts. Be cautious not to overheat, as the center can melt quickly.
FAQs
Can I use low-fat cream cheese?
While you can use low-fat cream cheese, the result will be less creamy and rich. For the classic Basque Burnt Cheesecake experience, full-fat is absolutely recommended.
Why does my cheesecake crack so much on top?
Cracks and deep browning are all part of the charm with Basque Burnt Cheesecake! The high baking temperature is designed to create a rustic, caramelized top—imperfections are what make this dessert both unique and beautiful.
Is a springform pan necessary?
A springform pan is highly recommended for easy release and authentic presentation, but you can use another pan lined well with parchment as an alternative. Just be sure to leave the parchment overhang for easy removal.
Can I make Basque Burnt Cheesecake ahead of time?
Absolutely! In fact, the flavor and texture actually improve after a good overnight chill in the fridge. Just keep it well wrapped until you’re ready to serve.
What’s the difference between Basque Burnt Cheesecake and regular cheesecake?
Unlike its classic American cousin, Basque Burnt Cheesecake skips the crust and water bath and is baked at a much higher temperature. This gives it its signature scorched top, ultra-creamy inside, and that wonderful rustic look.
Final Thoughts
If you’re ready for a cheesecake that breaks all the rules, Basque Burnt Cheesecake is the one to try. With its bold caramelized top, impossibly creamy middle, and charmingly rustic look, it’s always a conversation starter and a crowd-pleaser. Bake it once, and you’ll see just why it’s become a favorite around tables worldwide!
Print
Basque Burnt Cheesecake Recipe
- Prep Time: 15 minutes
- Cook Time: 55 minutes
- Total Time: 1 hour 10 minutes (plus chilling)
- Yield: 10 servings
- Category: Dessert
- Method: Baking
- Cuisine: Spanish
- Diet: Vegetarian
Description
Indulge in the rich and creamy goodness of this Basque Burnt Cheesecake with its rustic, caramelized top and velvety center. This crustless cheesecake is a Spanish delight that’s simple to make and a true crowd-pleaser.
Ingredients
Cheesecake:
- 2 pounds cream cheese (softened)
- 1 1/2 cups granulated sugar
- 6 large eggs
- 2 cups heavy cream
- 1 teaspoon vanilla extract
- 1/4 cup all-purpose flour
- 1/2 teaspoon salt
Instructions
- Preheat the Oven: Preheat oven to 400°F. Line a 9-inch springform pan with parchment paper.
- Mix Cream Cheese and Sugar: Beat cream cheese and sugar until smooth.
- Add Eggs and Cream: Incorporate eggs one at a time, then add heavy cream and vanilla.
- Combine Dry Ingredients: Sift in flour and salt; mix until just combined.
- Bake: Pour batter into pan, tap out air bubbles, and bake for 50-60 minutes.
- Cool and Chill: Let cool, refrigerate for at least 4 hours, then slice and serve.
Notes
- This cheesecake is intentionally rustic with a cracked, caramelized top and creamy center.
- Adjust baking time for desired texture: shorter for softer, longer for firmer consistency.
Nutrition
- Serving Size: 1 slice
- Calories: 450
- Sugar: 24g
- Sodium: 280mg
- Fat: 36g
- Saturated Fat: 22g
- Unsaturated Fat: 12g
- Trans Fat: 0g
- Carbohydrates: 26g
- Fiber: 0g
- Protein: 7g
- Cholesterol: 165mg
