The BEST Basque Burnt Cheesecake Recipe

I perfected a Spanish Cheesecake with an impossibly creamy center, an intense caramelized top and dramatic crackled sides that will have you scrolling for the recipe.

Ive chased the perfect Basque burnt cheesecake for years and finally nailed this one. It fools everyone with a deeply caramelized, almost blackened top and a shockingly creamy center that melts without being wobbly.

I use full fat cream cheese and heavy cream so the texture feels luxe, yet its stubbornly simple to make. The edges crack and curl just enough to tempt you to dig in early.

Call it a Spanish Cheesecake with attitude, this recipe will make you question every other slice youve loved. Try it once and youll start plotting excuses to bake it again.

Ingredients

• Rich creamy base, packs protein and fat, gives that dense silky tang everyone loves.
• Pure sweetness, helps caramelize the top, mostly empty carbs so not exactly healthy.
• They bind, add protein, help with structure and give a little lift when hot.
• Loads of fat for ultra creamy mouthfeel, adds richness, not low calorie though.
• Small amount sets the custard, adds subtle carbs and structure without tasting floury.
• Tiny splash lifts flavors, gives floral sweet notes, makes it taste homemade and warm.
• Just a pinch heightens everything, cuts sweetness, makes flavors pop without being salty.

Ingredient Quantities

• 600 g full fat cream cheese, room temperature
• 200 g granulated sugar
• 4 large eggs room temperature
• 400 ml heavy cream
• 25 g all purpose flour (about 2 tbsp)
• 1 tsp vanilla extract
• 1/2 tsp fine salt

How to Make this

1. Preheat your oven to 220 C (425 F). Line a 9 inch (23 cm) springform pan with a big piece of parchment paper, push it into the sides so it comes 4 to 5 cm above the rim, that high paper gives the cake its signature rustic edges.

2. Make sure everything is room temperature first, especially the 600 g cream cheese and the 4 eggs. In a large bowl beat 600 g full fat cream cheese with 200 g granulated sugar until super smooth and no lumps remain, scrape the sides often.

3. Add the 4 large eggs one at a time, mixing each in until just combined, dont overbeat or youll whip too much air into the batter.

4. Pour in 400 ml heavy cream, add 25 g all purpose flour, 1 tsp vanilla extract and 1/2 tsp fine salt. Mix on low speed until smooth and silky, scrape the bowl once more so no flour pockets hide at the bottom.

5. Pour the batter into the prepared pan, tap the pan gently on the counter a couple times to release big air bubbles and smooth the top with a spatula.

6. Bake on the center rack for about 40 to 50 minutes. You want the top to be deeply caramelized and almost black in spots while the center still jiggles slightly when you shake the pan. Ovens vary so check at 35 minutes, and if the top is getting too dark too fast lower temp to 200 C and keep an eye on it.

7. When done, turn the oven off, open the door a little and let the cheesecake sit inside for 10 to 15 minutes to settle, then remove and let cool on a rack.

8. Cool completely at room temperature for about 1 to 2 hours, then refrigerate in the pan for at least 4 hours or overnight for the creamiest texture. Its normal for the cake to sink a bit and crack at the sides.

9. To serve, run a knife around the edge, lift out with the parchment, peel the paper away and slice. Serve slightly chilled or at room temp, and if you want it extra creamy warm a slice for 8 to 10 seconds in the microwave, trust me it tastes amazing.

Equipment Needed

1. Oven (preheat to 220 C / 425 F)
2. 9 inch (23 cm) springform pan
3. Large piece of parchment paper, big enough to rise 4 to 5 cm above the rim
4. Large mixing bowl
5. Electric hand mixer or stand mixer, or a sturdy whisk if you wanna do it by hand
6. Rubber spatula for scraping and smoothing
7. Digital kitchen scale or measuring cups and spoons
8. Cooling rack
9. Knife to run around the edge and a microwave if you like to warm a slice briefly

FAQ

The BEST Basque Burnt Cheesecake Recipe Substitutions and Variations

The BEST Basque Burnt Cheesecake substitutions:

• 600 g full fat cream cheese: mascarpone, 1:1, gives even silkier, richer mouthfeel; or blend 400 g cream cheese + 200 g ricotta, for a lighter texture with fewer cracks.
• 200 g granulated sugar: caster (superfine) sugar 1:1 for faster dissolving; packed light brown sugar 1:1 for a caramel note (cheesecake will be a touch moister); or maple syrup/honey, use about 75% of the sugar weight and reduce other liquids slightly, expect a flavour change.
• 400 ml heavy cream: whipping cream 1:1 works fine; for dairy free use full fat coconut cream 1:1, it will add coconut flavour; or for slightly lighter result try 300 ml heavy cream + 100 ml whole milk.
• 25 g all purpose flour: cornstarch (about half the weight, ~12 g) for a smoother set; or a 1:1 gluten free flour blend if you need GF, it behaves similarly in small amounts.

Pro Tips

1) warm and smooth the cream cheese first. if any cold lumps remain youll end up with a lumpy batter, so cut the blocks into chunks and nuke in 8 to 10 second bursts, stir between, then beat on low till silky. avoid whipping fast or youll trap air.

2) watch your pan and oven colors. darker pans brown way quicker so drop the oven temp by about 10 to 20 C if you use one, and if the top is getting too black early move the rack down a notch. also set a rim of tall parchment so the sides puff up without spilling.

3) pop big bubbles and control cracking. after pouring tap the pan hard a few times and run a skewer through any visible bubbles, then when it comes out of the oven let it sit inside with the door cracked for about 10 to 15 minutes so it settles gently, dont rush it or youll get bigger cracks.

4) timing for serving and leftovers. chill at least overnight for the creamiest texture, but let slices sit at room temp 20 to 30 minutes before eating or warm a slice for 8 to 10 seconds in the microwave for that molten feel. use a thin sharp knife warmed under hot water and wiped dry between cuts for cleaner slices, and store leftovers airtight in the fridge up to 3 days.