Basque Burnt Cheesecake

Hailing from the Basque region of Spain, this “burnt” cheesecake has taken the baking world by storm for its deceptively simple technique and dramatic appearance. Baked in a high-heat oven inside a parchment-lined springform pan, its top caramelizes into a deeply charred, almost burnt-looking crust that crackles slightly when tapped. Underneath lies a luscious, custard-like filling that’s simultaneously rich and ethereal—thick enough to hold its shape yet soft enough to wobble gently when nudged. The interior reveals a silky, barely set center punctuated with the subtle tang of cream cheese and a hint of vanilla. That contrast—the smoky, almost bittersweet exterior against the melt-in-your-mouth creaminess—creates a multi-sensory experience in every forkful. Serve slices at room temperature so the texture is at its creamiest, accompanied by a simple berry compote or a few fresh figs to introduce fruity acidity. A light sprinkling of flaky sea salt can further highlight the caramelized sugars on top, turning each bite into a complex interplay of sweet, salty, and tangy.

Basque Burnt Cheesecake

Course: DessertDifficulty: Medium

Servings

8

servings

Prep time

15

minutes

Cooking time

50

minutes

Calories

500

kcal

Ingredients

• 24 oz (675 g) cream cheese, at room temperature

• 1 cup (200 g) granulated sugar

• 4 large eggs

• 1 ½ cups (360 ml) heavy cream

• 2 tbsp (16 g) all-purpose flour

• 1 tsp vanilla extract

• Pinch of salt

• Parchment paper

Directions

• ep pan & oven: Preheat oven to 400 °F (205 °C). Line a 9-inch (23 cm) springform pan with parchment paper, extending the edges at least 2 inches above the rim.
• Beat cream cheese & sugar: In a large bowl, beat cream cheese and sugar until smooth and free of lumps (about 2–3 minutes).
• Add eggs: Beat in eggs one at a time, scraping down the bowl between additions.
• Incorporate cream & flour: Mix in heavy cream, vanilla, salt, and flour until just combined—avoid overbeating to keep the batter velvety.
• Bake: Pour batter into prepared pan. Bake for 45–50 minutes; the top should be dark brown and the center slightly wobbly.
• Cool & serve: Let cool in the pan to room temperature (the center will firm up). Remove from pan, slice, and serve with berry compote or a sprinkle of flaky sea salt.