Cheesecakes

Burnt Basque Cheesecake

5 from 3 votes
My Burnt Basque Cheesecake recipe is unlike any cheesecake you've had — with so many lovely textures, this twist on the cheesecake recipe is a must-try.
A burnt basque cheesecake with two slices.

Hi Bold Bakers!

This is not your typical cheesecake—burnt Basque cheesecake is a completely different twist (and delicious) on the dessert classic! Unlike typical New York Style cheesecake, which is baked slowly at a low temperature, this cheesecake is baked at a higher temperature for a shorter amount of time.

The result? An amazing-looking cheesecake that has a top that’s almost burnt, giving it an amazing caramelized flavor, a crispy outer shell, and an irresistible jiggly center. 

Besides the taste, the outer shell of Basque cheesecake also makes it unique in that it has no crust! So many textures, flavors, and it comes together in no time with very few ingredients!! Sign me up!

A full burnt basque cheesecake.

What Is Burnt Basque Cheesecake?

Basque cheesecake sounds like it should have a long history like some bygone king or queen demanded after every meal, but burnt basque cheesecake originated in 1990 by chef Santiago Rivera of La Viña in San Sebastian, Spain. After chef Rivera took over his parents’ restaurant, he wanted to add a new dessert to his menu—and this cheesecake was it! 

My version of Basque cheesecake is made with just 5 ingredients and yields a pleasantly bitter burnt outside and a sweet, rich, jiggly center! 

What You Need To Make Burnt Basque Cheesecake

Two slices of cheesecake with the rest of the cheesecake.

How To Make Burnt Basque Cheesecake

Making Basque cheesecake is super simple—you don’t even need to bother with making a curst! Here is how you make this unique cheesecake (get the full written recipe below):

  1. Preheat your oven to 400°F (200°C) and line your 0-inch (25cm) springform pan with parchment paper.
  2. In the bowl of your stand mixer, beat the cream cheese until it is creamy.
  3. Add in the granulated sugar and beat until there are no lumps in the cream cheese.
  4. Add in the eggs, one at a time, until thoroughly combined. Scrape down the sides of the bowl after each one.
  5. Then, beat in the heavy whipping cream and flour until the batter is smooth.
  6. Pour the mixture into your prepared pan and bake for around 40-45 minutes. At this point, the cheesecake should be a very dark brown. If not, pop it under your broiler (on high) and watch the cheesecake carefully—it will take only a minute or two to brown. Once it reaches the desired color, pull the cake out of the oven immediately.
  7. Allow the cheesecake to cool at room temperature for around 2 hours before covering and refrigerating. You will want it to chill for at least 6 hours or overnight, so it sets properly. 

Gemma’s Pro Chef Tips For Making Burnt Basque Cheesecake

  • Be sure your cream cheese is softened and your eggs are at room temperature before you start mixing the batter; otherwise, it will remain lumpy and won’t mix evenly.
  • This is a big cheesecake and rises quite high in the oven. Be sure to use a 10-inch springform pan or reduce the recipe by 1/3 or ½ to fit into a smaller pan.
  • Use parchment paper to line your pan for easy removal!
  • If using the broiler, you want the cheesecake to get very dark brown but not black. Brown will taste bittersweet; black will just taste bitter.
  • While the broiler is on, keep your oven mitts on so that you can remove the cake as soon as it is done – it can go from brown to black in a matter of seconds.

A slice of my burnt basque cheesecake recipe.

How Do I Store Burnt Basque Cheesecake?

Leftover Basque cheesecake can be stored in an airtight container in your refrigerator for up to 3 days. 

Don’t Miss More Cheesecake Recipes

And don’t forget to buy my Bigger Bolder Baking Cookbook!

Full (and printable) recipe below!

Burnt Basque Cheesecake Recipe

5 from 3 votes
My Burnt Basque Cheesecake recipe is unlike any cheesecake you've had — with so many lovely textures, this twist on the cheesecake recipe is a must-try.
Author: Gemma Stafford
Servings: 10 people
Prep Time 15 mins
Cook Time 40 mins
My Burnt Basque Cheesecake recipe is unlike any cheesecake you've had — with so many lovely textures, this twist on the cheesecake recipe is a must-try.
Author: Gemma Stafford
Servings: 10 people

Ingredients

  • 4 cups (32oz/900g) full fat cream cheese (softened)
  • 1 ½ cups (12oz/340g) granulated sugar
  • 6 large eggs (room temperature)
  • 1 cup (8floz/240ml) heavy whipping cream
  • 2 tablespoons flour

Instructions

  • Preheat the oven to 400°F (200°C) and line a 10-inch (25cm) springform pan with parchment paper.
  • In the bowl of a stand mixer, beat the cream cheese until creamy.
  • Add the granulated sugar and beat until smooth and no lumps of cream cheese remain.
  • Add the eggs, one at a time, and scraping down the sides of the bowl after each addition until thoroughly combined.
  • Lastly, beat in the heavy whipping cream and the flour until you have a smooth batter.
  • Pour into your prepared pan and bake for about 40-45 minutes. At this point, the top of the cheesecake should be a very dark brown. If not, turn the broiler on to high and watch the cheesecake very carefully. It will only take a minute or two to brown. Once it reaches the desired color, pull the cake out of the oven immediately.
  • Let cool to room temperature for 2 hours before covering and refrigerating until thoroughly chilled, at least 6 hours or overnight.
  • Serve cold, perhaps with a side of whipped cream, fresh berries and a glass of sherry!

Submit your own photos of this recipe

3 Images

Myrto

KathyJ

KathyJ

guest
16 Comments
most useful
newest oldest
Inline Feedbacks
View all comments
Drew
Drew
1 month ago

Could you replace the sugar with a non-carb sweetener (for those who are diabetic) or does it play other rolls aside from sweetening?

Myrto
1 month ago

Just made the cheesecake, wanted long to try and make one myself, thanks for the great recipe! Also posted my photo, cake just out of the oven, on my Motorhead apron😊 In my oven it needed more than 1hour of baking, and I also reduced the sugar down almost 80gr, closer to my own (not so sweet) preference.

Mila
Mila
1 month ago

If using Philadelphia cream cheese will I need an extra tablespoon of flour? (Thats what I do with the New York recipe)

Guy
Guy
1 month ago

Hello Gemma,

I am definitely going to try this! But I have a question.

“Let cool to room temperature for 2 hours before covering and refrigerating until thoroughly chilled, at least 6 hours or overnight”

When should I remove the cake from the pan?

Regards,

G

Kathy
1 month ago

Gemma: Thanks for the broiler comment. I hadn’t thought of that. Several years ago, I made an air fryer cheesecake in my air fryer. The recipe was from a cookbook written specifically for my air fryer. I followed the directions, and was amazed, and not best pleased to pull out a cheesecake that had a domed top that looked like a dark brown derby hat. I hate burnt, and was going to cut the top off, but I gave it a taste. It was GOOD, but it never collapsed as the cheesecake cooled. Crust gap like with an apple pie.… Read more »

Ramona Ramsawak
Ramona Ramsawak
1 month ago

Hi. Thanks very much for this recipe. I might finally try it. At what temperature should this be baked?

Marykay
1 month ago

Gemma, no. Vanilla? Could you refresh me on lining my Spring form pan ? I struggle a bit with this.

About Us

Meet Gemma

About Us

Meet Gemma

Hi Bold Bakers! I’m Gemma Stafford, a professional chef originally from Ireland, and I want to help you bake with confidence anytime, anywhere! No matter your skills, I have you covered. Sign up for my FREE weekly emails and join millions of other Bold Bakers in the community for new recipes, baking techniques, and more every week!