Name: Creamy Burnt Basque Cheesecake Recipe
Prep time: 20 min
Cook time: 25 min
Total time: 8 h 45 min
Cuisine: Spanish
Ingredients: 18 oz (500g) brick cream cheese, softened to room temperature; ¾ cup plus 1 tsp (155g) granulated sugar, divided; 3 large eggs, at room temperature; 1 tbsp (15ml) lemon juice; 1 tsp (5ml) pure vanilla extract; ¼ tsp salt; 1 ¼ cups (300ml) 35% whipping cream; 2 tbsp (18g) all-purpose flour, sifted

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Introduction

Creamy Burnt Basque Cheesecake is a rich, custardy dessert with a deeply caramelized top that adds unique flavor and texture. Its silky interior contrasts beautifully with the burnt exterior, making it a stunning centerpiece for any occasion.

The dish shows three thick slices of cheesecake with a rich, dark brown, slightly burnt top layer and a creamy light yellow inside layer. The cheesecake's texture looks smooth and dense, with a slightly uneven edge where it was cut. The slices rest on crumpled parchment paper, all placed on a white marbled texture. Photo taken with an iphone --ar 4:5 --v 7

Ingredients

18 oz (500g) brick cream cheese, softened to room temperature
¾ cup plus 1 tsp (155g) granulated sugar, divided
3 large eggs, at room temperature
1 tbsp (15ml) lemon juice
1 tsp (5ml) pure vanilla extract
¼ tsp salt
1 ¼ cups (300ml) 35% whipping cream
2 tbsp (18g) all-purpose flour, sifted

Instructions

Step 1: Preheat the oven to 450°F. Line an 8-inch round non-stick springform pan with two overlapping 16×12-inch sheets of parchment paper. Make sure the parchment extends at least 2 inches above the top of the pan on all sides, laying the sheets at a 90° angle to cover all sides fully. Pleat and crease the parchment as needed to fit—the edges won’t be smooth, and that’s fine.
Step 2: Place the cream cheese in a large bowl and beat with an electric hand mixer on medium-high speed until very smooth. Gradually add ¾ cup of sugar, mixing until fully combined and lump-free. Scrape down the bowl at least twice during mixing for an extra-smooth batter.
Step 3: Beat in eggs one at a time, ensuring each is fully incorporated before adding the next. Scrape down the sides of the bowl between each addition. Then mix in lemon juice, vanilla extract, and salt until combined.
Step 4: In a small bowl, whisk together the flour, remaining 1 teaspoon sugar, and half the cream until smooth and lump-free. Add this mixture to the batter and stir well. Gradually beat in the remaining cream until the batter is smooth and silky.
Step 5: Pour the batter through a fine sieve into the prepared pan to remove any lumps. Bake for 22 to 26 minutes until the top is deeply browned and the center still jiggles slightly. Remove from oven and let cool completely in the pan on a wire rack. The cheesecake will shrink as it cools.
Step 6: Refrigerate the cooled cheesecake for at least 8 hours or overnight for the best texture and flavor. When ready to serve, gently peel away the parchment from the sides, slice into wedges, and enjoy at room temperature. A glass of sherry pairs wonderfully with this dessert.

Tips & Variations

Use room-temperature ingredients to ensure a smooth, lump-free batter.
If you don’t have a springform pan, use a well-greased cake pan but be sure to use plenty of parchment to prevent sticking.
For a subtle twist, add a teaspoon of orange zest to the batter along with the lemon juice for a citrus aroma.
To deepen the burnt flavor, you can broil the cheesecake for 1-2 minutes at the end of baking but watch carefully to avoid burning beyond desired.

Storage

Store the cheesecake in the refrigerator covered loosely with plastic wrap or in an airtight container. It will keep well for up to 4 days. For best flavor, allow slices to come to room temperature before serving. Leftovers can also be frozen for up to 1 month; thaw in the fridge overnight before serving.

How to Serve

A round Basque cheesecake with a rich, dark brown top layer that is slightly uneven and burnt around the edges, resting on a crumpled piece of parchment paper. The cheesecake has a creamy, pale yellow middle layer visible along the sides, which slightly curls over the parchment paper. The parchment paper is golden brown in some spots from baking and is sitting on a pink surface, now described as a white marbled texture. The photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use cream cheese straight from the fridge?

For the best texture and to avoid lumps, it’s important to soften cream cheese to room temperature before mixing.

Why does the cheesecake have a burnt top?

The signature burnt top comes from baking at a high temperature, which caramelizes the sugars and creates a rich, deep flavor that balances the creamy interior.