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Burnt Basque Cheesecake Recipe

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★★★★★

4.5 from 657 reviews

This Burnt Basque Cheesecake is a rich and creamy dessert with a perfectly caramelized top and a luscious, custardy center. Originally from Spain’s Basque region, this cheesecake stands out for its burnt surface and silky texture. It’s easy to make with simple ingredients like cream cheese, eggs, sugar, and cream, baked in a high-temperature oven to achieve the signature burnt exterior while keeping the interior soft and jiggly.

Ingredients

Scale

Main Ingredients

  • 2 lb cream cheese (room temperature)
  • ½ cup crème fraîche
  • 1½ cup cane sugar
  • 7 eggs
  • 1 pinch kosher salt
  • 1½ cup heavy cream
  • 1 tsp vanilla extract
  • 3 tbsp flour

Instructions

  1. Preheat and Prepare Pan: Preheat your oven to 415°F (about 215°C) and place your 9-inch springform pan inside to heat for 30 to 45 minutes. At the same time, bring the cream cheese to room temperature for easier blending.
  2. Mix Cream Cheese, Crème Fraîche, and Sugar: In a large mixing bowl, blend the cream cheese, crème fraîche, and cane sugar together using a mixer for 1 to 3 minutes until the mixture is very smooth and creamy.
  3. Add Eggs: Incorporate the eggs one at a time into the mixture, beating well after each addition to maintain a smooth batter. Then add the pinch of kosher salt, heavy cream, and vanilla extract, mixing thoroughly.
  4. Incorporate Flour: While continuously mixing, slowly sift the flour into the batter to avoid lumps, ensuring a smooth and consistent texture.
  5. Prepare the Pan: Carefully remove the hot springform pan from the oven and generously butter the inside. Crinkle two sheets of parchment paper and gently press them into the pan, overlapping with a 2 to 3 inch overhang on top to help with removing the cheesecake later.
  6. Bake the Cheesecake: Pour the cheesecake batter into the prepared springform pan. Bake in the preheated oven for 45 to 60 minutes, starting to check around 40 minutes. The cheesecake is done when the top has a deep golden brown, almost burnt appearance, and the center still jiggles like jello when gently shaken.
  7. Cool and Chill: Do not remove the cheesecake from the pan immediately after baking. Let it cool completely inside the pan, then transfer to the refrigerator and chill for at least 4 hours; ideally, refrigerate overnight for the best texture and flavor. Serve it plain or with fresh strawberries, fruit puree, or ice cream.

Notes

  • Ensure cream cheese is fully at room temperature to avoid lumps in the batter.
  • Do not open the oven door frequently during baking as it may cause the cheesecake to collapse.
  • The burnt top is characteristic and adds a caramelized flavor; do not try to avoid browning.
  • Use a springform pan for easy removal of the cheesecake after chilling.
  • Chilling overnight enhances the texture and flavor, making slicing easier and serving more enjoyable.

Keywords: Basque cheesecake, burnt cheesecake, creamy cheesecake, Spanish dessert, baked cheesecake

Find it online: https://flavorsbymaya.com/burnt-basque-cheesecake-recipe/