Burnt Basque Cheesecake is a rich and creamy baked cheesecake known for its signature dark caramelized top and soft custard-like interior. Unlike traditional cheesecakes that require water baths and precise baking temperatures, this Burnt Basque Cheesecake recipe is intentionally baked at high heat to create its iconic deep golden “burnt” surface while keeping the inside silky smooth. This beginner-friendly recipe uses simple pantry ingredients and straightforward steps, making it perfect for home bakers who want bakery-quality results with minimal effort.
Why You’ll Love This Recipe
This cheesecake requires no crust, no complicated baking techniques, and very little preparation time. The high-temperature baking method creates a naturally caramelized flavor while the center remains incredibly creamy and rich. It is perfect for dinner parties, celebrations, or whenever you want a premium dessert that looks impressive yet is surprisingly easy to make.
Ingredients
24 oz (3 blocks) cream cheese, softened to room temperature
1 cup granulated sugar
4 large eggs, room temperature
1 cup heavy cream
1 teaspoon vanilla extract
1/4 teaspoon salt
2 tablespoons all-purpose flour
Equipment Needed
9-inch springform pan
Parchment paper
Large mixing bowl
Hand mixer or stand mixer
Rubber spatula
Oven
Step-by-Step Instructions
Preheat your oven to 425°F and line a 9-inch springform pan with two large sheets of parchment paper, allowing the paper to extend above the edges of the pan to create the rustic Basque cheesecake look. In a large mixing bowl, beat the softened cream cheese and sugar together using a mixer on medium speed until the mixture becomes completely smooth and creamy with no lumps remaining. Add the eggs one at a time, mixing well after each addition to ensure a smooth batter. Pour in the heavy cream, vanilla extract, and salt, then mix again until fully incorporated. Sift the flour into the batter and gently mix just until combined to avoid overmixing. Pour the cheesecake batter into the prepared pan and lightly tap the pan on the counter to remove any trapped air bubbles. Bake the cheesecake for about 45–50 minutes, or until the top becomes deeply golden brown and slightly darker in some areas while the center still jiggles slightly when shaken. Remove the cheesecake from the oven and allow it to cool completely at room temperature before refrigerating for at least 4 hours, preferably overnight, so the texture sets properly and slices cleanly.
Tips for Perfect Results
Always bring cream cheese and eggs to room temperature before mixing to prevent lumps in the batter. Do not worry if the cheesecake appears very dark on top, as this is the traditional look and flavor of Basque cheesecake. Avoid overbaking; the center should still be slightly jiggly when removed from the oven because it will firm up while chilling.
Serving Suggestions
Serve chilled or slightly at room temperature for the creamiest texture. This cheesecake pairs beautifully with fresh berries, berry compote, or a light dusting of powdered sugar for an elegant presentation.
Storage Instructions
Store the cheesecake covered in the refrigerator for up to 5 days. For longer storage, slices can be wrapped tightly and frozen for up to 2 months, then thawed overnight in the refrigerator before serving.