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5 from 3 votes
Burnt Basque Cheesecake Recipe
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.

Course: Dessert
Cuisine: spanish
Servings: 10 people
Author: Gemma Stafford
  • 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
  1. Preheat the oven to 400°F (200°C) and line a 10-inch (25cm) springform pan with parchment paper.

  2. In the bowl of a stand mixer, beat the cream cheese until creamy.

  3. Add the granulated sugar and beat until smooth and no lumps of cream cheese remain.

  4. Add the eggs, one at a time, and scraping down the sides of the bowl after each addition until thoroughly combined.

  5. Lastly, beat in the heavy whipping cream and the flour until you have a smooth batter.

  6. 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.

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

  8. Serve cold, perhaps with a side of whipped cream, fresh berries and a glass of sherry!