Burnt Cheesecake with Chocolate Sauce

Burnt cheesecake with chocolate sauce is the perfect marriage of creamy, custardy texture and deep caramelized flavor. Originating from the Basque Country in Spain, this rustic dessert skips the crust and bakes at a high temperature, giving it a beautifully browned top. Served with a generous pour of silky melted chocolate, it’s a decadent treat for any occasion.

Why Everyone Will Love This Recipe

• Rich and creamy inside with a slightly caramelized exterior.
• Simple preparation—no crust or water bath needed.
• A showstopper dessert that looks gourmet but is beginner-friendly.
• Chocolate drizzle makes every bite indulgent.

What Is Burnt Cheesecake with Chocolate Sauce?

Basque burnt cheesecake is a crustless cheesecake baked at a high temperature, which causes the top to caramelize and the edges to set while keeping the center lusciously creamy. Unlike New York cheesecake, it’s meant to have a rustic, cracked surface and a softer middle. Adding chocolate sauce elevates it with an extra layer of richness.

Cooking Tips

• Use room temperature cream cheese for a lump-free batter.
• Don’t worry if the top cracks—it’s part of its charm.
• Adjust baking time if you prefer a firmer center.
• Let it cool completely before slicing to keep the texture intact.

Frequently Asked Questions

Why Is It Called Burnt Cheesecake?

The high baking temperature gives the cheesecake its signature dark, almost burnt-looking top.

Can I Make It Without Chocolate Sauce?

Yes, it’s delicious on its own, but you can also serve it with fresh berries or fruit compote.

How Do I Prevent Overbaking?

Check the cheesecake at 40 minutes—edges should be set but the center should still jiggle slightly.

Can I Use a Smaller Pan?

Yes, but the cheesecake will be taller, so you may need to increase baking time slightly.

Is This Cheesecake Gluten-Free?

You can make it gluten-free by swapping the flour for cornstarch.

How to Store

Wrap the cooled cheesecake in plastic wrap or store in an airtight container in the refrigerator for up to 4 days.

How to Freeze

Wrap individual slices tightly in plastic wrap and then in foil. Freeze for up to 1 month. Thaw in the fridge overnight before serving.

How to Make Burnt Cheesecake with Chocolate Sauce

Step 1

Step 1

Preheat oven to 400°F (200°C). Grease an 8-inch springform pan and line it with two overlapping pieces of parchment paper, leaving at least 2 inches overhanging the rim.

Preheat oven to 400°F (200°C). Grease an 8-inch springform pan and line it with two overlapping pieces of parchment paper, leaving at least 2 inches overhanging the rim.

In a large mixing bowl, beat cream cheese, sugar, vanilla, and salt on medium-low speed for 3 minutes until smooth.

Add eggs one at a time, beating well after each addition.

Step 2

Step 2

In a large mixing bowl, beat cream cheese, sugar, vanilla, and salt on medium-low speed for 3 minutes until smooth.

Sift in flour and stir to combine.

Pour in heavy cream and mix on low speed until batter is smooth.

Step 3

Step 3

Add eggs one at a time, beating well after each addition.

Transfer batter to prepared pan and bake for 40–45 minutes, or until the top is golden brown and the center still jiggles slightly.

Let cool at room temperature for 1 hour, then refrigerate for at least 5 hours before slicing.

Step 4

Step 4

Sift in flour and stir to combine.

Serve slices drizzled with melted chocolate.