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Easy Basque Burnt Cheesecake Recipe

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4 from 38 reviews

This Easy Basque Burnt Cheesecake recipe delivers a perfectly creamy and burnt-topped dessert with a rich, custardy texture. Made with simple ingredients like cream cheese, sugar, eggs, heavy cream, and flour, it bakes quickly in a high-temperature oven to achieve the signature deeply caramelized exterior and soft, luscious interior.

Ingredients

Cheesecake Batter Ingredients

  • 670 g (3 cups) Cream cheese, full-fat (e.g., Philadelphia), at room temperature
  • 200 g (1 cup) Granulated sugar
  • 4 Eggs, at room temperature
  • 300 g (1⅓ cups) Heavy cream, 36% fat, at room temperature
  • 30 g (¼ cup) All-purpose flour

Instructions

  1. Prepare Pan: Line an 8-inch (20 cm) springform pan loosely with two square pieces of parchment paper, ensuring the paper extends about 2 inches (5 cm) above the edges to hold the cheesecake batter as it rises during baking.
  2. Preheat Oven: Preheat your oven to 220°C (430°F) with no fan setting to ensure a high temperature for achieving the characteristic burnt top.
  3. Mix Cream Cheese, Sugar, and Flour: Place the room-temperature cream cheese into a mixing bowl and slowly add the granulated sugar and flour while mixing on low speed using an electric hand mixer or stand mixer, making sure not to whip the mixture.
  4. Add Eggs Gradually: Incorporate the eggs one at a time into the mixture, continuing to mix at low speed gently without whipping to keep the batter smooth and uniform.
  5. Pour in Cream: Slowly add the room-temperature heavy cream to the batter while mixing on low speed until fully combined and smooth.
  6. Pour Batter into Pan: Transfer the prepared cheesecake batter into the lined springform pan, smoothing out the surface evenly.
  7. Bake Cheesecake: Bake in the preheated oven for about 40 minutes. Begin checking at 30 minutes; the cheesecake is done when the edges look set and baked, the top is puffed and darkly caramelized, and the center is still jiggles slightly but is not raw.
  8. Cool and Set: Allow the cheesecake to cool in the pan at room temperature, then refrigerate for at least 4 hours to fully set before removing the springform pan and serving.
  9. Store Leftovers: Cover any leftover cheesecake and store in the refrigerator, consuming within 1-2 days for best freshness.

Notes

  • Use room temperature ingredients to ensure a smooth batter and even baking.
  • Do not overmix or whip the batter to keep the texture creamy and custardy.
  • The burnt top is characteristic but avoid burning by monitoring the cheesecake closely after 30 minutes of baking.
  • Allow the cheesecake to fully cool and chill to set properly before slicing.
  • Lining the pan with parchment that extends well above the rim helps contain the batter as it rises and produces the correct shape.

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