Basque Burnt Cheesecake: a delicious cheesecake recipe

Total time: 1H + resting time
Difficulty: Low
Serves: 8 people
By Cookist
Cream Cheese at room temperature
1 pound
1/2 cup
Large eggs
cake flour
2 tbsp
2 tsp
Heavy Cream
1 cup
Lemon juice
1 tbsp
Kosher Salt
1/8 tsp

With a rich, caramelized flavor, firm dark brown top, and creamy texture, Basque burnt cheesecake is a unique dessert that will delight your taste buds and impress your guests. This decadent dessert is lighter and gooier than a classic New York-style cheesecake but not quite as light and fluffy as a Japanese cheesecake. Essentially, Basque burnt cheesecake is in-between the two styles and makes a perfect alternative to other cheesecake recipes you may have tried.

First created in 1990 by Santiago Rivera of La Vina restaurant in San Sebastian, Spain, the Basque burnt cheesecake has become ultra-popular in recent years. Basque burnt cheesecake is surprisingly easy to make, and if you love the incredible taste of caramel, this is one dessert you will definitely want to bake!

How to Make Easy Basque Burnt Cheesecake

The key to making the best Basque burnt cheesecake is to preheat your oven for a while so it gets very hot. This is what will help brown the top of your cheesecake. Preheat your oven at 475°F for at least 30 minutes. While it's preheating, line a cake pan with parchment paper. Lining the cake pan with parchment paper will make it much easier to remove the cake later, so don't skip this step.

Next, cream the sugar and cream cheese together using a spatula. Mix the eggs in one at a time, then pour in the lemon juice. Slowly sift in the cake flour and cornstarch, mixing as you go along and making sure the batter is lump-free. Stir in the heavy cream, then pour the batter into your parchment-lined cake pan. Give it a few good taps against a table to pop any air bubbles.

Bake the cheesecake for 30 to 35 minutes, or until the top turns dark brown. The center should be a bit jiggly when you remove it from the oven. Leave the cheesecake in the pan and set it on a wire rack to cool for a few hours, then take it out of the pan and peel the parchment paper away. You can put it in the fridge for up to 4 hours to let it set more or serve it at room temperature for a softer cheesecake.


Tips for Making the Best Basque Burnt Cheesecake

– Use room temperature ingredients for your Basque burnt cheesecake. The ingredients will mix more evenly and your batter will be less lumpy.

– Give your oven plenty of time to preheat before baking your cheesecake.

– Achieving that gorgeous burnt exterior is easiest with a fan-assisted oven. If you don't have a one, preheat your oven at the highest temperature (usually 550°F) then lower it to 475°F once you start baking.

– Every oven is slightly different, but as a general rule your cake will bake in about 30 to 35 minutes. Keep an eye on it to see when it starts to brown. Bear in mind that the center will still be jiggly when you remove it from the oven.

– If your cheesecake is cracking, try resting the batter before baking and using a spatula to mix it instead of a stand mixer or a handheld mixer. You can also tap the cake pan to get rid of air bubbles.

– You can make a gluten-free version but using rice flour instead of cake flour or all-purpose flour.

– You can add a tablespoon of vanilla extract if desired.

How to Store Basque Burnt Cheesecake

Wrap leftover Basque burnt cheesecake in cling film and place it in the fridge for up to 4 days. If you prefer a softer cheesecake, you can take it out of the fridge 30 minutes to an hour before serving. When frozen Basque cheesecake lasts 2 months.


Preheat your oven to 475°F (450°F for fan assisted). Line a cake pan with parchment paper, leaving some overhang at the sides. Press the parchment paper into the sides and bottom of the pan so it molds perfectly to it.

Cream the sugar and cream cheese until the sugar melts into the cream cheese and the mixture is smooth.

Beat the eggs in one at a time, combining thoroughly between each addition. Pour in the lemon juice and mix well.

Gradually sift in flour and cornstarch, combining after each addition. The mixture should be lump-free. Mix in salt.

Stir in the heavy cream. Pour the batter into the pan, then tap to remove air bubbles.

Place the cake pan on a baking tray then bake for 30 to 35 minutes, or until the top of the cake is dark brown. The center of the cake will still be jiggly.

Remove from the oven and let the cake cool in the cake pan set on a wire rack for 2 to 3 hours.

For a firmer cheesecake, refrigerate it for 4 hours.

To serve, take the cheesecake out of the cake pan and peel away the parchment paper.


Use a 6-inch cake pan for this recipe.

Place the oven rack in the center position for even cooking.

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