Name: Basque Burnt Cheesecake Recipe
Prep time: 15 min
Cook time: 25 min
Total time: 4 h 40 min
Cuisine: Spanish
Ingredients: 13.5 oz cream cheese; 1/2 cup castor sugar; 1/8 tsp salt; 1/2 tsp vanilla paste or extract; 3 large eggs; 2 tbsp cornstarch; 5/6 cup heavy whipping cream

Jump to Recipe

Introduction

Basque Burnt Cheesecake is a rich, creamy dessert with a beautifully caramelized top and a silky, slightly jiggly center. Originating from Spain’s Basque region, this no-fuss cheesecake requires no crust and delivers intense flavor with minimal ingredients.

A round baked cheesecake with a rich golden-brown top that is slightly wrinkled and caramelized, showing darker brown spots and uneven texture across the surface. Beneath the top layer is a smooth creamy yellow cheesecake filling, visible around the edges where it rises slightly above the darkened crust. The cheesecake rests on crumpled parchment paper that has darkened spots from baking and torn pieces around the edges. The whole setup is placed on a white marbled texture background. photo taken with an iphone --ar 4:5 --v 7

Ingredients

13.5 oz cream cheese
1/2 cup castor sugar
1/8 tsp salt
1/2 tsp vanilla paste or extract
3 eggs
2 tbsp cornstarch
5/6 cup heavy whipping cream

Instructions

Step 1: Preheat the oven to 445°F (230°C). Line a 6-inch (15 cm) round cake pan with parchment paper, ensuring the paper extends at least 2 inches (5 cm) above the pan edges.
Step 2: In a large bowl, mix the cream cheese with a spatula until smooth and spreadable, free of lumps.
Step 3: Add the castor sugar, salt, and vanilla paste to the cream cheese. Whisk until the mixture is smooth and combined.
Step 4: Add the eggs one at a time, whisking well after each addition until fully incorporated and the batter is smooth.
Step 5: Sift the cornstarch into the batter and whisk gently just until combined.
Step 6: Pour in the heavy whipping cream and whisk until the batter is smooth and well mixed.
Step 7: Pour the batter into the prepared pan. If you notice lumps, strain the batter through a sieve. Gently tap the pan on the countertop to release any air bubbles.
Step 8: Place the cheesecake in the oven and immediately reduce the temperature to 430°F (220°C). Bake for about 25 minutes, until the top is golden brown but the center remains very jiggly.
Step 9: Allow the cheesecake to cool in the pan on a wire rack until it reaches room temperature. Then refrigerate uncovered for at least 4 hours to set.
Step 10: To serve, carefully remove the cheesecake from the pan and peel away the parchment paper. For a gooier texture, let the cheesecake stand at room temperature for 30 minutes before slicing.

Tips & Variations

Use full-fat cream cheese for the creamiest texture.
If you want a slightly less burnt top, reduce the oven temperature by 10°F (5°C) and extend baking time slightly.
Swap cornstarch for an equal amount of all-purpose flour if needed.
For added flavor, try folding in a tablespoon of freshly grated lemon zest into the batter.

Storage

Store the cheesecake tightly covered in the refrigerator for up to 4 days. Reheat slices gently at room temperature for 20-30 minutes before serving to regain the creamy, soft texture. Do not freeze, as this may affect the cheesecake’s delicate texture.

How to Serve

A slice of baked cheesecake is held by a woman's hand above the rest of the cake, which sits on crumpled parchment paper. The cheesecake has one thick creamy layer, pale yellow in color, with a slightly browned top that appears smooth and shiny. The sides are browned with some darker caramelized spots. The background is a white marbled texture with a dark round baking pan slightly visible. photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use a different size pan?

Yes, but the baking time may vary. A smaller pan will yield a taller cheesecake that may need more time, while a larger pan will produce a thinner cheesecake with less baking time. Adjust accordingly and watch the texture closely.

Why is the top burnt?

The burnt top is characteristic of this cheesecake and adds a deep caramelized flavor. If you prefer less burnt, reduce the oven temperature slightly and check the cheesecake earlier during baking.