My first taste of Burnt Basque Cheesecake was on a trip through Spain. After one bite of this creamy, rich cheesecake with its caramelized crust, you could say it was love at first bite!
Made with five simple ingredients, this is the Only Basque Burnt Cheesecake Recipe you’ll ever need.
I wasn’t in the Basque Region of Spain, but stumbled upon an authentic Basque restaurant while visiting Madrid. After dinner and a kitchen tour, the restaurant proprietor was kind enough to share his mother’s Basque Cheesecake recipe with me.
The cheesecake originates from La Viña, a cafe in the resort town of San Sebastian in the Basque region of Spain. Chef Santiago Rivera developed the original recipe for this crustless cheesecake in 1990, when he was on a quest to make a new cake every day.
I had forgotten about that recipe when a friend asked me if I had ever tried a Burnt Basque Cheesecake, and all those delicious memories came back.
Of course, I had to make one, and the classic Basque cheesecake was even better than I remembered.
The creamy texture of this light and flavorful Basque Burnt Cheesecake recipe is quite different from the dense traditional cheesecake we all know and love. But if you love cheesecake, you must try this recipe!
You might also want to try my recipe for traditional New York-Style Cheesecake.
Ingredients to make Burnt Basque Cheesecake
Gather the ingredients to prepare our Burnt Basque Cheesecake recipe. Culinary professionals call this the “Mise en Place,” which means “everything in its Place.”
Setting up your ingredients not only helps speed up the cooking process but also ensures you have all the necessary ingredients on hand to make the recipe.
Simple Pantry Ingredients
- Philadelphia cream cheese
- eggs
- heavy cream
- sugar
- flour
The original recipe doesn’t call for vanilla, lemon zest, or orange zest, but you can adjust it to your taste.
How to make Basque Cheesecake
Follow along with my simple step-by-step instructions to learn how to make Basque cheesecake in your home kitchen.
- Add all the ingredients to the bowl of your stand mixer (or a large bowl with an electric mixer).
- Using the paddle attachment, mix the ingredients on medium speed until smooth and creamy, scraping the sides of the bowl as needed.
- Line a 10-inch springform pan with sheets of parchment paper so that the paper extends past the edges of the pan, overlapping the sheets for full coverage.
- Pour the cheesecake batter into the prepared pan.
- Place the springform pan on a baking sheet. Place it in the preheated oven on the center rack and bake for 40-50 minutes (baking time may vary).
- When the top of the cheesecake turns dark brown and almost looks burnt, turn the oven off. Remove the pan from the oven and let the cheesecake cool on a wire rack. The center of the baked cheesecake will not be fully set and will jiggle quite a bit, like jello.
*The cheesecake will rise impressively in the oven, but it will settle and fall once you remove it.
*A water bath is not necessary for this cheesecake.
Let the Basque cheesecake completely cool before removing it from the springform pan for about an hour. Then, place the cheesecake in the refrigerator for at least 4 hours (overnight is best). This will give it time to completely chill and set up.
*Wait until you’re ready to cut and serve the cheesecake before removing it from the parchment paper.
You’re going to love this Burnt Basque Cheesecake. Its perfectly caramelized crust and rich, creamy interior make every bite a culinary event.
Leftovers should be stored refrigerated in an airtight container or well covered with plastic wrap for 5-6 days. They can also be frozen, whole or in slices, for up to two months.
Recipe FAQ’s
Bake until the top is a deep, dark brown. The edges should be just set, and the center is still quite jiggly. Insert a digital thermometer one inch into the cheesecake, one inch from the edge of the pan. For a perfectly cooked cheesecake, the internal temperature should read 185°F.
Make sure the oven has been fully preheated before baking the cheesecake.
Basque cheesecake is cooked quickly in a very hot oven, which helps give the top a beautiful deep brown color.
Absolutely not. Using a water bath will keep the cheesecake from getting that beautiful bronze burnt top that makes it unique.
More Cheesecake Recipes You’ll Love!
Basque Cheesecake
Equipment
- 10 inch Springform pan
Ingredients
- 2 lbs cream cheese four 8 ounce blocks (not whipped)- room temperature
- 6 large eggs room temperature
- ¾ cups granulated sugar
- 1 tablespoon all-purpose flour
- 6 oz heavy cream
Instructions
- Preheat the oven to 410°F
- Place all the ingredients to the bowl of your stand mixer (or a large bowl with an electric mixer).
- Using the paddle attachment, mix the ingredients on medium speed until smooth and creamy, scraping the sides of the bowl as needed.
- Line a 10-inch springform pan with sheets of parchment paper so that the paper extends past the edges of the pan, overlaping the sheets for full coverage.
- Pour the cheesecake batter into the prepared pan.
- Place the springform pan (on a baking sheet) into the preheated oven on the center rack.
- Bake the basque cheesecake for 40-50 minutes (baking time may vary) *Water bath is not necessary for this cheesecake.
- When the top of the cheesecake turns dark brown and almost looks burnt, turn the oven off.Remove the pan from the oven and let the cheesecake cool on a wire rack. *The center of the baked cheesecake won’t be completely set and will have a fair amount of jiggle to it (think of jello).*You’re going to get an impressive rise, but the cheesecake will settle and fall after its been taken out of the oven.
- Let the cheesecake completely cool before removing from the springform pan. Allow it to finish cooling for about an hour. Then place the cheesecake into the refrigerator for at least 4 hours (overnight is best) to completely chill and set up.Do not remove the Basque Cheesecake from the parchment paper until it’s been fully cooled and you are ready to cut and serve the cheesecake.
Randyo says
Used this recipe for a couple years… Never a fail…
Chef Dennis Littley says
Thanks for letting me know you’ve been enjoying my cheesecake recipe!
Denise says
I am planning to make this dessert as well as the Salted Carmel Cheesecake for a dinner I do yearly. There are 50+ in attendance and would like to know about making both a day or so in advance and how to store properly for serving.
Thank you, Denise
Chef Dennis Littley says
You can absolutely make these ahead of time. I generally don’t like to serve cheesecake the same day I make it, the texture and denisity is alwayts better the next day, After they cool, cover and refrigerate until you’re ready to serve. You can keep the salted caramel in the springform pan so the caramel doesn’t stick to the plastic wrap, that’s usually how I do it. It will be easier to plate when its chilled.
Gil Lipaz says
Have been wanting to make a basque cheesecake for a while. Just made it for the first time. Forgot the flour by accident. Turned out amazing. May want to add a tiny amount of orange or lemon flavor for next time.