Basque Burnt Cheesecake

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Basque Burnt Cheesecake

Yield: 6–8 servings
Pan Size: 6-inch (15 cm) round pan
Prep Time: 15 minutes
Bake Time: 30 minutes
Chill Time: 4 hours
Total Time: About 5 hours
Course: Dessert

Basque Burnt Cheesecake is famous for its dark, caramelized top and ultra-creamy center. It looks deeply browned on the outside but stays soft and custard-like inside. No crust is needed, and the recipe is very simple.

🧾 Ingredients

  • 340 g (12 oz) cream cheese, softened

  • 80 g (2.8 oz) white sugar

  • 3 large eggs, room temperature

  • 1 teaspoon vanilla extract

  • 1 g (about ¼ tsp) salt

  • 150 g (5.3 oz) whipping cream (heavy cream)

  • 10 g (0.4 oz) cornstarch or cake flour

👩‍🍳 Instructions

1️⃣ Prepare the Pan

  • Lightly grease a 6-inch round pan.

  • Line the bottom and sides with parchment paper, allowing paper to rise above the edges (this helps remove the cake easily).

  • Preheat oven to 210°C (415°F).

2️⃣ Soften the Cream Cheese

  • Place cream cheese in a bowl.

  • Mash with a spatula or mix on low speed until smooth and creamy.

  • Make sure there are no lumps.

3️⃣ Add Sugar

  • Add sugar to cream cheese.

  • Mix until fully combined and mixture looks lighter and smooth.

4️⃣ Add Eggs

  • Add eggs one at a time, mixing well after each addition.

  • The batter should look smooth and slightly fluffy after all eggs are added.

5️⃣ Add Flavor and Cream

  • Mix in vanilla extract and salt.

  • Add whipping cream and stir until fully blended.

6️⃣ Add Starch

  • Sift in cornstarch (or cake flour).

  • Mix gently until batter is completely smooth.

7️⃣ Pour and Remove Air

  • Pour batter into prepared pan.

  • Tap pan gently on the counter a few times to release air bubbles.

8️⃣ Bake

  • Place pan on the middle oven rack.

  • Bake at 210°C (415°F) for 30 minutes.

  • The top should be dark brown (almost burnt).

  • Center will still jiggle when shaken.

9️⃣ Cool and Chill

  • Let cheesecake cool at room temperature.

  • Refrigerate for at least 4 hours before slicing.

✔ Texture improves after chilling
✔ Flavor deepens after 1 day

🧠 Tips for Best Results

✔ All ingredients should be room temperature
✔ Do not overmix after adding eggs
✔ Do not bake longer than 30 minutes
✔ Dark top = correct result
✔ Use parchment paper, not foil

🔁 Variations

  • Stronger cheese flavor: Add 50 g more cream cheese

  • Softer texture: Add 20–30 ml more cream

  • Lemon version: Add 1 tsp lemon zest

  • Chocolate version: Add 80 g melted dark chocolate

❄️ Storage

  • Refrigerator: Up to 4 days

  • Freezer: Up to 1 month (wrap tightly)

🧮 Nutrition (Approximate per slice)

  • Calories: 280–320

  • Fat: 20–23 g

  • Carbohydrates: 18–22 g

  • Protein: 5–6 g

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