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Basque Burnt Cheesecake Recipe

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★★★★★

4.8 from 129 reviews

This Basque Burnt Cheesecake is a unique, crustless cheesecake featuring a deeply caramelized top and a creamy, gooey interior. Originating from Spain’s Basque region, it offers a rich, creamy texture with a slightly burnt, caramelized surface that contrasts beautifully with its smooth center. Perfect for dessert lovers seeking a luscious yet simple cake with minimal ingredients and fuss.

Ingredients

Scale

Cheesecake 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

Instructions

  1. Preheat the Oven: Preheat your oven to 445°F (230°C). Prepare a 6-inch (15 cm) round cake pan by lining it with parchment paper, ensuring the paper extends at least 2 inches (5 cm) above the pan’s edges to accommodate the batter’s rise and ease removal.
  2. Mix Cream Cheese: In a large mixing bowl, use a spatula to soften and spread the cream cheese until there are no lumps and it reaches a smooth, spreadable consistency.
  3. Add Sugar, Salt, and Vanilla: Incorporate the castor sugar, salt, and vanilla paste or extract into the cream cheese. Whisk these ingredients together until the mixture is smooth and homogeneous.
  4. Incorporate Eggs: Add the eggs one at a time to the mixture, whisking thoroughly after each addition to ensure the batter is smooth and fully combined.
  5. Add Cornstarch: Sift the cornstarch into the batter, then whisk just until it is fully incorporated, avoiding overmixing to maintain the desired texture.
  6. Mix in Heavy Cream: Pour in the heavy whipping cream and whisk until the batter becomes smooth and evenly combined, ensuring a creamy consistency.
  7. Prepare Batter for Baking: Pour the finished batter into the prepared cake pan. If there are lumps, strain the batter through a fine sieve. Tap the pan gently on the countertop to release any trapped air bubbles for a smoother bake.
  8. Bake the Cheesecake: Place the pan in the preheated oven and immediately reduce the heat to 430°F (220°C). Bake for about 25 minutes, or until the top is golden brown and caramelized, but the center remains very jiggly to retain its creamy interior.
  9. Cool and Chill: Allow the cheesecake to cool in the pan on a wire rack until it reaches room temperature. Then refrigerate it uncovered for at least 4 hours to set further and develop its characteristic texture.
  10. Serve: Remove the cheesecake from the pan and carefully peel away the parchment paper. For the best gooey texture, let the cheesecake sit at room temperature for at least 30 minutes before serving to soften the interior perfectly.

Notes

  • Ensure the parchment paper extends well above the pan edges to prevent batter overflow and ease removal.
  • Use room temperature cream cheese and eggs for a smoother batter.
  • If the batter is lumpy, straining it before baking will help achieve a smooth cake.
  • The cheesecake is intentionally baked until the top is burnt and the center remains jiggly to maintain its creamy texture.
  • Letting it rest at room temperature before serving enhances the gooey interior experience.
  • Store leftovers in the refrigerator and consume within 3 days for best freshness.

Keywords: Basque Burnt Cheesecake, Burnt Cheesecake, Spanish Cheesecake, Crustless Cheesecake, Creamy Cheesecake, Caramelized Cheesecake

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