Basque Burnt Cheesecake (Ultimate Recipe)

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Basque Burnt Cheesecake is creamy on the inside, caramelized on top and now, with this recipe it’s easy to make. The cheesecake’s distinctive dark, rich top is made by baking at high temperatures. For a foolproof recipe, follow my tips and tricks to be able to create the ultimate version of this popular cheesecake!

Since a lot of people are complaining to recipe websites in general, with their bad user experience and having to go through the entire article scrolling to the bottom of the page, this time, and from now on we are going to jump right into recipe, but to make the best Basque Burnt Cheesecake I highly recommend you read the whole article. 🙂

Ingredients

• 1 lb Philadelphia cream cheese, at room temperature

• 3 large eggs

• 8 Tbsp sugar

• 2 Tbsp all-purpose flour (or rice flour for gluten-free)

• 8 oz heavy cream

• 2 tsp cornstarch

• 1–2 Tbsp lemon juice

• Pinch of sea salt

Instructions

1. Prep the Pan & Oven

• Preheat your oven to 450°F (235°C) with convection/fan, or 475°F (245°C) for conventional ovens.

• Line a 6–7 inch springform pan with two large sheets of parchment paper, making sure there’s a generous overhang on all sides. Press the paper to fit snugly, creasing as needed so it stays in place. (No need to be perfect—rustic is good!)

2. Make the Batter

• In a large bowl, beat the cream cheese with a spatula or mixer until smooth and fluffy. Add the sugar and mix until combined, scraping down the sides.

• Add eggs, one at a time, mixing well after each addition until the batter is silky and lump-free.

• Add lemon juice and a pinch of salt. Sift in the flour and cornstarch, mixing gently until smooth.

• Gradually add the heavy cream, mixing just until blended. (Don’t overmix.)

• Give the batter a few taps on the counter to pop any big air bubbles.

3. Bake

• Pour the batter into the prepared pan and tap again to settle.

• Place the pan on a baking sheet (to catch any leaks) and bake on the middle rack for 30–35 minutes (convection) or until the top is deep golden brown and the center is still slightly jiggly. For a firmer, less gooey center, add 5 more minutes—but don’t overbake.

4. Cool

• Remove from the oven. Let the cake cool in the pan at room temperature for about 2 hours (raise the pan on a rack or stovetop so air circulates underneath).

5. Chill or Serve

• For the creamiest texture, chill uncovered in the fridge for at least 4 hours (or overnight) before slicing.

• For a softer, custardy center, slice and enjoy at room temperature after it’s cooled for an hour.

6. Serve

• Gently remove the cheesecake from the pan and peel away the parchment. Slice and serve as is—no garnish needed!

Storage:

• Store covered in the fridge for up to 4–5 days.

Tips

• Cream cheese must be at room temperature for the silkiest batter.

• Every oven is different—watch closely after 30 minutes for the signature burnt top.

• No water bath needed! This recipe is forgiving and meant to look rustic.

Obsessed with Basque Burnt Cheesecake? Pin the image below to your Pinterest board so you can come back to this show-stopping recipe whenever you crave it!

Basque Cheesecake Recipe Variations

You can alter the recipe as you like to make Basque cheesecake creamier, sweeter, or more cheesy. You could also…

• Gluten-free version: Use a 1-to-1 blend of gluten-free flours (rice flour) in place of all-purpose flour.
• Orange zest or lemon zest can be added to the cheesecake batter.
• Add Bourbon: This recipe can also be made with bourbon. We have substituted 3 tablespoons of heavy whip for 3 tablespoons whiskey and it was delicious.
• You can bake it for longer or shorter times: I prefer the cheesecake to be still soft and creamy in the middle. However, you can bake your cheesecake for less time if the cheesecake is more firm/full-cooked. If the top is not brown enough, you can broil it briefly in the oven. The top will quickly darken if you don’t pay attention. Alternately, you can place a piece of foil on top of your cheesecake after it has finished baking.
• You can also add a topping to Basque cheesecake. Basque cheesecake is usually served plain. However, you could also use a fruit sauce, caramel sauce or chocolate sauce as a topping.

Basque Cheesecake: What to serve it with?

You could serve it with fruit sauce, caramel sauce or chocolate sauce as a topping. But my advice is nothing at all. This cheesecake does not need any syrup, fruit compote, or chocolate sauce. Nothing. It should be consumed at room temperature, and totally on its own. It will be easy to understand once you have taken your first bite.

Also, if you have some Basque cheesecake leftovers, you can use it to make this fantastic fried cheesecake bites!

Doneness: Creamy vs. Dense Basque Burnt Cheesecake

Basque Burnt Cheesecake’s unique feature is its doneness. It can be made creamy or creamy with a ‘raw’ center. Or it can have a firm texture like regular cheesecake.

After letting cool to room temperature, the texture will be creamy (left), whereas it will become firmer after cooling in the fridge (right).

For a cream texture, use:

• Bake for a normal baking time in the oven
• As the cheesecake cools, the cheesecake filling will set up to form a firm texture. It can be served at room temperature.
• Chill for 30 minutes before serving.

For a firmer texture, use:

• Bake for a longer time in the oven
• Keep it in the refrigerator for longer periods of time.
• Serve it chilled or leave it out for 10 minutes.

To get a “raw” cream texture

• Bake the cheesecake in a shorter time.
• Let cool overnight. Refrigeration is required to cut a cake perfectly.

FAQs

The top won’t burn well. So, what can you do to get your cake’s top to burn as it should?

You are not alone. I have struggled with my oven for years. These were the things that helped me:

• As I said earlier, you can use the convection oven.
• Pre-heat at a higher temperature. Preheating the oven to 550°F (290°C) for a while worked well.
• Bake at a higher heat
• As heat rises, bake at a higher oven rack. If your oven has top heating, ensure that the parchment paper does not touch the heating element/ceiling.

How to mix the batter?

• Do not overmix the batter. It is easy to accidentally whip some air into cheesecake batter when the ingredients are being mixed too fast or too long. Mix each ingredient until it is fully incorporated. Then, move on to the next step as instructed.

Can I use a larger cake pan?

• To make a 7-inch deep round pan of 3 inches, you can either multiply the recipe by 1.5 or 2 to make it 3 inches deep. The baking time will need to be increased, but I have never tried it. If you would like to make a larger serving, I recommend the 6-inch cake. You can also bake two cakes pans, as I have mentioned. Because you have multiple pans, it will take slightly longer to bake.

My cake crumbles on top. What can I do to fix this?

• I noticed that the cake batter rose higher than usual, sometimes unevenly. The batter then fell apart, creating cracks. As more air bubbles were trapped in the batter, it seemed to be inevitable. I tried taping the pan to pop the air bubbles and resting the batter before baking. This seemed to work a bit.

I have had no issues with cracking since I stopped using a spatula. Mixing/blending the ingredients is easy for me. If you have any issues with cracks, you might want to use a spatula.

How do I get a shiny, smooth surface? Mine looks bubbly.

• There were tiny bubbles in the cheesecakes I’ve baked before. Your batter must have had tiny bubbles in it before baking, or they may have risen while baking. The same process I used in the Q&A was applied.
• What gives my cheesecake its gooey, raw texture at the center?
• The cake will retain its gooey texture after it has been chilled. Next time, bake the cake for a bit longer. Your oven may not work in the same way, so I cannot give you a suggested baking time or temperature.

Sparkling Sake is a great pairing for the Cheesecake

Sparkling sake is one of our favorite celebratory drinks that we love to introduce to our friends. It is very popular in Japan and slowly becoming more popular in the USA.

Sparkling sake is a different kind of sake than traditional sake. It is sweet and fruity with a mild taste. It has a lower ABV than traditional sake (5% ABV, similar to beer).

This cheesecake is best enjoyed with sweet wine. We paired it with the Sho Chiku Bai Shirakabegura’s favorite Mio Sparkling Sake. The cheesecake’s caramel and sweet flavors were perfectly complemented by the sparkling sake’s bright notes and sweetness. As you sip this delicious drink, the tiny bubbles add just a little texture to enhance the creamy texture.

Many of our friends were surprised at how fun and delicious Mio Sparkling Sake was when we introduced it to them. Mio sparkling sake is a great choice for anyone looking to celebrate and enjoy the depth of flavor that sake offers.

Mio Sparkling Sake can be found in Asian supermarkets and wine shops. They can also be purchased from Takara Sake (21 and older only).

Are you a fan of cheesecakes? These recipes will be a hit!

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