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!
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
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):
- Preheat your oven to 400°F (200°C) and line your 0-inch (25cm) springform pan with parchment paper.
- In the bowl of your stand mixer, beat the cream cheese until it is creamy.
- Add in the granulated sugar and beat until there are no lumps in the cream cheese.
- Add in the eggs, one at a time, until thoroughly combined. Scrape down the sides of the bowl after each one.
- Then, beat in the heavy whipping cream and flour until the batter is smooth.
- 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.
- 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.
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!
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.
Servings: 10 people
- 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
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!