burnt basque cheesecake

This basque burnt cheesecake is intentionally burnt to give a bitter outer layer and extra creamy inside. It's the easiest cheesecake you will ever make!

Basque Burnt Cheesecake

lb cream cheese, room temp

sugar

eggs

tsp vanilla extract

heavy cream

salt

all-purpose flour

Preheat your oven to 400F and butter the inside of a 9&#8243; springform pan.

Press two layers of parchment paper into the bottom and up the sides. They should stick up about 2 inches above the edge of the pan.

Cream together the cream cheese and sugar on medium low speed using a hand or stand mixer with the paddle attachment.

Mix in the eggs one at a time on low speed and then the vanilla.

Pour the heavy cream in a slow and steady stream while the mixer is on low speed. Once smooth, sift in your flour and salt and fold to combine.

Bake for 60-65 minutes or until the top is completely burnt and it has a slight jiggle to it.

Let it cool to room temperature for about an hour then remove from the pan and slice. You can also leave it in the pan and place it in the fridge for a couple hours to completely set (my personal preference). Enjoy!

I halved the recipe as my cake pan was smaller. The taste and texture were pretty good as I followed the advise on cooling and yes, the chilled version tasted much better.  I have to reduce the baking time to 40 minutes next time as 50 minutes bake time was probably too much as the top was really dark brown, not bitter but very dark brown in colour. Thanks very much for sharing this recipe!

how did you make the burnt looked glossy brown?  Mine looked dry and crack?  Overall tasted good.  It was a success, tks.

Hi Jenna,

Love your recipes....I tried this Burnt Cheesecake and its a winner!!! Do you think I can add some cheese or salted caramel to change the flavor a bit?

My sister in law made this for us and it was so good, I want to make it again!  Any suggestions on how to make this less rich/lower calorie?

Hi jenna! Im kinda new to baking and dont really understand about the hear selection. Do i bake this with top/ upper heat? Is it true that baking uses top heat only? Thanks :)

Hi Jenna,
If I half everyhing to fit in a 6 in pan, will the baking time change as well as the cooling process? Thank you!

Tried the recipe and it tastes great. I’ve reduced it to half recipe. Although the burnt part may not look exactly as in the photo but generally it’s ok. Probably need some adjustment on my oven :) It is certainly easy to make. Thanks for the great recipe

I've made this a number of times and always a hit. Last time I put some zest of a lemon and Wow! Delish. I'm now going to try an orange. Wish me luck. Oh thank you for this recipe. So easy and so beautiful to look at.

Amazing! Best cheesecake ever. Put lemon zest and was delish. Going to try orange zest next time

This cake is amazing! I’ve never wanted to attempt a cheesecake before but this was so easy and it tastes wonderful.

This recipe works is great! I cut the sugar down to  slightly over 1 cup and it still taste divine!   
I used an 8 inch cake pan and filled the extras in silicon cups.  The baking time for this was a bit off... the top started to over burn after 20 mins.  I turned down the temperature to 180C and completely off once the top is fully burnt, took about 40 mins baking time.  Tested it for a jiggle... and that was when i knew it was done.

Hi Jenna,

Can I half the recipe and still use a 9 inch pan? For what temp and how long do you think I should bake it? Thank you i love this recipe!

This is great and so easy to make! Would 1
recipe be able to make 2 6” cheesecakes?

Hi Jenna, can I substitute 2pounds of ricotta for the cream cheese?

A foolproof recipe for burnt basque cheesecake. This easy Spanish dessert is perfect for bakers of all levels. It’s baked in the oven, but no water bath is needed!

Burnt Basque Cheesecake

cream cheese (,

sugar ((150 grams))

vanilla extract

eggs (, large)

heavy cream ((250 milliliters))

Preheat oven to 400° Fahrenheit (200° Celsius).

Line a springform pan (see note 2) with 2 sheets of baking parchment, making sure they overlap and are about 2-inches (5-centimeters) higher than your springform pan. Any excess can be trimmed off.

In a medium mixing bowl, beat cream cheese, sugar and vanilla on low speed, about 1-2 minutes.

Increase the speed and add eggs, one at a time.

Slowly pour in heavy cream while beating. Finally, add sifted flour and beat until smooth.

Pour into the springform pan and bake on a low or middle rack in the oven for 40-50 minutes or until to your liking.

When ready, take it out and let it cool before removing the pan and the parchment paper (see note 4).

This creamy 4-inch burnt Basque cheesecake is what you didn&#039;t know you needed! It is the perfect dessert for adventurous cheesecake lovers.

4-inch Mini Burnt Basque Cheesecake for One/Two

oz cream cheese (at room temperature)

whipping cream (at room temperature)

sour cream (at room temperature)

vanilla

tbsp sugar

flour

First start by placing your oven rack at the top of the oven then preheat your oven to 500 degrees F for at least 15 minutes, then line the inside of the 4-inch cheesecake pan with parchment paper. Check the notes for a detailed explanation on how to line it perfectly.

In a medium bowl, star by mixing the softened cream cheese, heavy whipping cream, and sour cream together until combined. Add in the egg, the vanilla, and the sugar and whisk one more time until  combined. Lastly, add in the flour and mix one last time.

Pour the cheesecake batter in the prepared cheesecake tin and place in the oven, making sure to place it in the top rack all the way in the back of the oven, this is where the highest temperature will be, and where your cheesecake will burn the best. Reduce the heat to 450F and bake for 20 minutes.

Pull the cheesecake out of the oven and let it cool in the pan for 20 minutes before lifting it from the parchment paper and setting it on a cooling rack. You can enjoy your cheesecake once it has cooled to room temperature or you can place it in the fridge if you prefer a more set cheesecake.

Recipe video above. This is the iconic Burnt Basque Cheesecake, in all its rustic perfection with the signature golden &quot;burnt&quot; surface that tastes like caramel, and light-as-air creamy vanilla cheesecake inside. Stunningly luscious yet light, and not that sweet at all!The surface becomes golden by baking at a higher temp than classic baked cheesecakes - 160C/320F vs 220°C/425°F for Basque. This recipe is not a basic &quot;dump and beat&quot; recipe, but the result is better. Texture is fluffier, as it should be, with no thick band of dry overcooked cheesecake (notorious problem!). Use a handheld electric beater or stand mixer with the paddle attachment. See Note 5 about speeds.

Basque Cheesecake

cheese

whipping cream

flour (, plain/all-purpose)

vanilla bean extract (or paste)

See below for full length written recipe. Shorthand recipe is for experienced bakers.

Prep - Preheat oven to 220°C / 425°F (200°C fan) with the shelf in the middle. Press scrunched paper into 20cm/8&quot; springform pan.

Batter - Beat cream cheese 2 minutes on medium. Beat in sugar on low speed for 10 seconds. In separate bowl, hand whisk 1/4 cup cream with the flour (becomes like paste). Whisk in remaining cream and vanilla. While beating on low, slowly pour cream into cream cheese, then eggs (don&#39;t overbeat).

Bake - Pour into pan, bang pan on counter, pop bubbles with knife. Bake 45 min (up to 65 min possible, Note 8) until top deep golden. Cool 2 hrs on counter then 8 hrs+ in fridge uncovered. Ready for serving!

Shorthand recipe

Preheat oven to 220°C / 425°F (200°C fan) with the shelf in the middle of the oven.

Pan prep (Note 4) - Press 2 x 40cm/16&quot; sheets of scrunched up baking/parchment paper arranged in an &quot;X&quot; into a 20cm/8&quot; springform pan (6cm / 2.5&quot; tall), and fold down over the rim to hold in place. You&#39;ll need to scrunch/pleat to fit which creates the signature rustic sides! The batter will weigh it down so don&#39;t worry if it doesn&#39;t stay in.

Beat the cream cheese in a large bowl on medium speed for 2 minutes, scraping down the sides as needed, until smooth and lump-free. Add sugar and beat on low speed for 10 seconds.

Flour &amp; cream (Note 6) - Put about 1/4 of the cream and all the flour in a medium bowl. Hand whisk until lump free (it will be paste-like), then slowly pour in the remaining cream while whisking. Once flour is incorporated, whisk in vanilla. (PS not making whipped cream here! Should be pourable)

Slowly pour the cream into the cream cheese bowl with the beater going on low. Beat just until combined. Then slowly pour the eggs in while the beater is still on low speed. As soon as the eggs are incorporated, stop beating to minimise getting bubbles in the batter (Note 7).

Remove air bubbles - Pour into the prepared pan. Bang the pan on the counter then pop bubbles that rise to the surface with a small sharp knife. I do repeat 3 to 5 times. (Note 7)

Bake 45 minutes or until the surface is a deep golden brown. It can take up to 65 minutes and that&#39;s fine! (Seriously, read Note 8) Keep a close eye on it for the last 15 minutes, you want it deeply golden but not burnt. The centre will still be wobbly and the cake will rise like a soufflé.

Chill overnight - Cool in the cake pan for at least 2 hours on the counter (it will sink, that&#39;s normal). Then refrigerate for a minimum of 8 hours, uncovered.

Serving - Release the sides of the springform pan. Hold excess paper overhang to lift off base onto a cutting board or plate. Fold down sides - I love serving it on the paper, it&#39;s part of the visuals! Bring to room temp for 30 minutes if time permits, though also great served chilled. Cut like cake! Eat as is - doesn&#39;t need cream, berries etc.

Full instructions recipe

The easiest and most incredible tasting cheesecake!

cream cheese (room temp)

white sugar

eggs (room temp)

cream (heavy cream

vanilla essence/extract

flour (regular all purpose, sifted)

lemon juice (fresh)

Preheat your oven to 200 °C (392°F) fan forced (see note 1 if you don&#39;t have a fan function), and prepare an 8x3 inch cake tin by double lining it with baking paper, ensuring you have some excess coming up the sides (see video demonstration).

Add your cream cheese and sugar to a stand mixer, and with the paddle attachment mix on a medium speed until the mixture is smooth. You can use a hand mixer too.

Add in your eggs one at a time, mixing well in between each egg (about 10-15 seconds). Scrape down the bowl as needed.

Next add in your cream, salt, vanilla and lemon juice and mix until well incorporated into the batter. Your batter should be very smooth.

Lastly, add in your flour and mix on a low speed until well incorporated into the batter.

Pour your batter into your lined cake tin. Give it a light bang on your bench top to get rid of any large air bubbles, and then bake for 50 minutes to an hour.

Once ready, your cake should have a caramelized top, and will be jiggly in the middle.

Let the cake cool in the pan for about 4 hours to allow it to set, and you will notice the middle sinks a little as it sets - this is what we want! :)

Once ready, remove the cake from the cake tin by lifting it up with the baking paper. Cut and serve.

Love how uve got cups and grams for measurements and the serving size can be adjusted is such a nice helpful tool 😍

https://www.youtube.com/watch?v=yKct5tt1SSs

RECIPE: https://cakesbymk.com/recipe/burnt-basque-cheesecake/

Burnt Basque cheesecake has to be my favourite cheesecake of all time! If you're looking for a cheesecake that is incredibly easy to make, and tastes AMAZING, then this cheesecake is for you! 

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INGREDIENTS:
- 750g cream cheese (3 and a 1/4 cups)
- 250g white sugar (1 and 1/4 cups)
- 4 eggs
- 240g cream (1 cup)
- 3g salt (1/2 tsp)
- 4g vanilla extract/essence (1 tsp)
- 34g flour (1/4 cup)
- 3g lemon juice (1/2 tsp)

NOTE: It's important that all ingredients are at room temperature otherwise your cheesecake won't mix well :)

Bake in an 8 inch cake pan at 200 degrees Celsius for 50 minutes, or until the top is caramelized and ALMOST burnt :D

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Easiest cheesecake you will ever make! BURNT BASQUE CHEESECAKE

San Sebastian Cheesecake is a super easy and no fuss cheesecake recipe known for its unorthodox charred top, no crust and dreamy custard-like center. 

San Sebastian Cheesecake Recipe

cream cheese (room temperature)

granulated sugar

cornstarch (heaping Tbsp)

tsp fine sea salt

eggs (room temperature)

360 mL heavy whipping cream (room temperature)

Preheat the oven to 400F/204C and line a round 8x3” baking pan with two large sheets of parchment paper so there&#39;s an overhang. Secure it with metal binder clips.

Place the room temperature cream cheese, sugar, cornstarch, salt and vanilla in the bowl of a stand mixer (or a large bowl with a hand mixer) and use the paddle attachment at low speed to beat the mixture until it’s smooth and has no more chunks of cream cheese. This should take 2-4 minutes. Make sure to scrape the bottom and edge of the bowl to get it all mixed well. 

Keep the mixer running at low speed and add the eggs, one at a time allowing each one to incorporate before adding the next, about 30-60 seconds between each egg. 

Scrape the bottom and edge of the bowl again and then with the mixer on low speed, stream in the heavy whipping cream, mixing until it’s fully incorporated and all the batter is smooth. 

Pour the mixture through a large sieve into the prepared pan. This removes any chunks or air bubbles that were incorporated. Tap the pan on the counter a few times and bake for 45 minutes. 

The cheesecake should be a light to medium brown color on top, puffed and set around the edges and jiggly in the center. If you want it more browned on top like mine, set the oven to broil for the last 1-2 minutes of baking.

Allow the cheesecake to cool in the pan for at least 2 hours at room temperature and then refrigerate for another 4-6 hours, or overnight before serving.

This turned out absolutely perfect. Very well written with all possibilities covered. Thanks for including adjustments for different sized pans.

I made this for my husband's birthday after he had it at a restaurant &amp; loved it. I googled prices for a whole cheesecske at several restraunts. The cheapest I saw was around $60. I saw this recipe &amp; thought that I'd try making it myself. It was a HUGE hit &amp; was so easy &amp; quick to make. I broke down the price of the ingredients which came to about $16. I had most of the ingredients already. Mine cracked in the middle but it was my fault. I used the remaining whipping cream &amp; made fresh whipped cream &amp; covered the crack, then topped it with berries. I highly recommend that you make it! I'll definitely make it again!

It was my first time to have a go at this recipe, and, it's definitely going into my all-time favourites list. It was gorgeous and my family loved it! Texture, consistency, taste, etc. were all absolutely spot on. I can't thank you enough. 
Muchísimas gracias.

Hey guys I baked this cake yesterday and it was amazing I cut the ingredients in half because we are only 3 people.  I wish I hadn't done that.  It disappeared immediately.  One tip. After half an hour in the oven I turned off the oven but didn't open it the cake stayed for 10 mins to caramelise the top

I've made this several times and it is perfect every time. It's just delicious. Sometimes we speak some slightly warmed warmed Dulce de leche, but it's perfect either way. 

One question though: do you remove it from the pan before or after refrigeration? The instruction aren't clear on this point so wondering what you do. Thx!

Followed the recipe to the letter, using a convection oven and all room temperature ingredients, and it came out perfectly. Great recipe, thanks!

The best recipe for san sebastian cheesecake.
Thank you.

This recipe is perfect. The cheesecake turns out perfect and I’m glad I finally got to make it as I don’t like the cheesecake with crumbs base so this is a perfect replacement! I didn’t put as much sugar in it and the people I bake for are trying to cut sugars from our diet but they still taste amazing! I appreciate you putting each ingredient in each step reminding us what specific ingredient in what step, helps a lot. Wish I can show you the outcome photos as it looks  perfect! This would be my go-to recipe every time I make it now! Thank you!

A deliciously creamy Burnt Basque Cheesecake in a loaf pan, perfect for sharing and satisfying your dessert cravings.

Indulgent Burnt Basque Cheesecake in a Loaf Pan You’ll Love

oz Full-Fat Cream Cheese (Room temperature)

Sugar

Eggs (At room temperature)

Heavy Cream (Can substitute with lighter cream)

All-Purpose Flour (Gluten-free alternatives work)

Salt (Enhances sweetness)

Whipped Cream (For serving)

Fresh Berries (For serving)

Caramel Sauce (For drizzling on top)

Preheat the oven to 400°F (200°C).

Mix the cream cheese and sugar in a large mixing bowl until smooth.

Add the eggs one at a time, beating well between each addition.

Fold in the heavy cream, flour, and salt.

Pour the batter into a greased and lined 9x5 inch loaf pan.

Bake for 45 minutes, or until the top is golden brown with a slight jiggle in the center.

Cool the cheesecake at room temperature before transferring to the refrigerator.

Chill in the refrigerator for at least 4 hours, preferably overnight.

Preparation Steps

Our Basque Burnt Cheesecake recipe is the easiest cheesecake to make and delivers a perfectly caramelized top with a creamy, custardy center that&#39;s become a viral sensation worldwide.

lbs cream cheese

oz mascarpone

eggs (, at room temperature)

¾ cup+ 1 Tbsp heavy cream

fine sea salt

Tablespoon all-purpose flour

Prep Pan and Preheat Oven: Place a rack in the center of the oven and heat the oven to 425 degrees F. Line a 9-inch springform pan with two large pieces of parchment paper, crisscrossed, leaving 2-3 inch overhangs sticking straight up.

Make Filling: In a large mixing bowl, beat the cream cheese and mascarpone until smooth. Add sugar, a little at a time while mixing, until fully incorporated and smooth.  Add eggs and yolks one at a time, mixing after each addition. Mix in cream and salt. Sift in the flour and stir to combine.

Bake: Pour batter into prepared pan. Bake for about 40-55 minutes (depending on how soft and creamy you like the center). The top of the cheesecake should be golden, and it will still be jiggly in the center.

Cool: Remove from oven and cool for 1 hour on a wire cooling rack.

Refrigerate for several hours (ideally overnight) to allow it to set up. Dont remove cheesecake from the pan.

Serve: let it sit at room temperature for an hour before serving. Release sides from spring form pan. Fold down parchment paper, cut and serve.

So glad I made this for Christmas! It is easy and delicious. Be sure to give yourself enough time to chill. Definitely making this again and again. :)

Gonna make it for Christmas dinner for dessert

A simple yet decadent Burnt Basque Cheesecake in a loaf pan, perfect for beginners and guaranteed to impress.

Irresistible Burnt Basque Cheesecake in a Loaf Pan Delight

oz Cream Cheese (softened)

Eggs (at room temperature)

Heavy Cream

Flour

Salt

Vanilla almond

tbsp Butter (for greasing)

Parchment Paper (to line the pan)

Preheat the oven to 400°F (205°C). Grease your loaf pan with butter and line it with parchment paper, allowing the paper to overhang on all sides.

Beat the softened cream cheese in a large bowl until smooth. Gradually add the granulated sugar, mixing until light and fluffy.

Incorporate the eggs one at a time, ensuring each is fully mixed in before adding the next.

Add vanilla extract and salt. Slowly pour in heavy cream while beating until well combined.

Sift in all-purpose flour and gently fold until just combined.

Pour the batter into the prepared loaf pan, tapping to release air bubbles.

Bake for 45-50 minutes until the top is deep brown with a slightly jiggly center.

Cool in the pan before transferring it to the fridge. Chill for at least 4 hours.

Instructions

Basque cheesecake with a caramelized burnt top and creamy custard center. No crust, no water bath. Includes both oven and air fryer methods.

Basque Cheesecake (Oven + Air Fryer)

lb cream cheese (900 grams, room temperature, full-fat block style)

sugar (250 grams)

heavy cream (480 milliliters)

tsp salt

all-purpose flour (30 grams, optional, helps structure)

oz cream cheese (340 grams, room temperature, full-fat block style)

sugar (100 grams)

heavy cream (180 milliliters)

tbsp all-purpose flour (optional, helps structure)

Preheat oven to 425°F (220°C). For air fryer, preheat to 350°F (175°C) for 3-5 minutes. Line your pan (8-inch springform for oven, 6-inch for air fryer) with crumpled parchment paper, letting it extend at least 2 inches above the rim.

Beat room-temperature cream cheese with sugar until completely smooth, about 2 minutes on medium speed. Scrape down the sides of the bowl at least once.

Add eggs one at a time, mixing on low speed until each is fully incorporated before adding the next. Do not overwhip.

Pour in heavy cream, vanilla extract, and salt. Stir until the batter is silky and uniform. It will be thinner than traditional cheesecake batter.

If using flour, sift it into the batter and mix just until combined. Do not overmix.

Pour batter into the prepared pan. Tap gently on the counter 2-3 times to release air bubbles.

OVEN: Bake 50-60 minutes. The top should be deep mahogany brown and the center should jiggle like set custard when gently shaken. AIR FRYER: Cook at 320°F (160°C) for 20-25 minutes, then increase to 400°F (205°C) for 3-5 minutes to caramelize the top.

Cool at room temperature in the pan (it will deflate, that is normal). Refrigerate for at least 4 hours, or overnight for the cleanest slices. Serve slightly chilled or at room temperature.

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