Pin this Basque burnt cheesecake features a creamy, custard-like center and a deeply caramelized top. This Spanish dessert uses simple ingredients: cream cheese, heavy cream, eggs, sugar, a touch of flour, and vanilla. The batter is baked at high heat, resulting in a uniquely caramelized, crackly exterior. Cooling and chilling enhance the creamy texture. Serve chilled or at room temperature, optionally topped with berries or powdered sugar. Gluten-free swaps work well for dietary needs. It's a simple, crowd-pleasing treat steeped in Basque culinary tradition.
This Basque Burnt Cheesecake is my answer to every celebration craving something show-stopping but wonderfully simple. Its dramatic bronze top makes a striking impression, hiding the silkiest custard heart and ultra-rich flavor. Inspired by the iconic version from San Sebastián, Spain, this dessert is all about creamy comfort with just a hint of caramel bitterness.
The first time I baked this, my brother did not believe something so elegant could take so little work. Now it is my go-to for birthdays or any night we need an extra-special treat that feels like a hug.
Ingredients
- Cream cheese: provides a luscious tang and structure and using full-fat gives the best creaminess and flavor. Buy brick-style rather than spreadable types for best results
- Heavy cream: brings silkiness and rich body balancing the tang of the cheese. Always use cold, high-quality cream for best texture
- Large eggs: make the custard set softly without graininess. Make sure they are at room temperature for even mixing
- Granulated sugar: sweetens the batter and helps create that caramelized crust. Opt for pure cane sugar if you can
- All-purpose flour: provides slight thickening without making the cheesecake heavy. For a gluten-free version, swap for an equal amount of cornstarch
- Fine sea salt: brightens each bite and brings harmony to the sweetness. Choose a sea salt with no additives for the cleanest flavor
- Vanilla extract: is optional but adds another layer of aroma and warmth. Select pure vanilla for the best depth
Instructions
- Prepare the pan:
- Line your 23 cm springform pan with a full sheet of parchment that overhangs the edges by several inches. Scrunch the paper before pressing it in so it fits snugly. The overhang acts as sling to help lift out the delicate cheesecake after baking
- Make the base:
- Beat the softened cream cheese and sugar together in a large bowl using a stand mixer or hand mixer. Start on low speed and then increase to medium-high until you achieve a silky, lump-free base. Scrape the bowl frequently to make sure all cheese is fully blended
- Add the eggs:
- One at a time add each egg to the mixture beating well before adding the next. This ensures the custard is velvety and emulsified which is key to a smooth cheesecake
- Incorporate liquids:
- Pour in the heavy cream and vanilla extract if using. Mix on low until combined. At this stage your batter should already be silky and luscious
- Add dry ingredients:
- Sift the flour and fine sea salt over the batter. Blend just until the flour disappears into the mix. Avoid overmixing as this can toughen the cheesecake
- Fill the pan:
- Pour the batter into your lined pan. Lift and gently tap the pan on your counter a few times to release any big air bubbles that may expand in the oven
- Bake:
- Place the pan in your hot 220°C oven. Bake for 45 to 50 minutes. The cheesecake will puff and darken dramatically on top and still have a slight jiggle in the center when done. This caramelized crust is signature to Basque cheesecake
- Cool:
- Remove from the oven and cool completely at room temperature to set the custard gently. Expect the cake to deflate a bit as it cools
- Chill:
- Cover and refrigerate for a minimum of four hours or overnight. This final chill makes slicing neat and the flavor beautifully melded
Pin this Cream cheese is my favorite in this recipe because it holds everything together and creates the purest flavor. The first time I made this for our family’s Sunday dinner my dad could not stop talking about the custardy center. Now every special occasion is incomplete without it.
Storage Wisdom
Keep leftovers covered in the fridge for up to a week. The flavor actually deepens after a day or two. For longer storage freeze individual slices wrapped well for up to two months then thaw overnight in the refrigerator
Ingredient Swaps
Cornstarch is a perfect wheat-free alternative to flour and gives the same silkiness. If you are out of vanilla bean paste works great or you can skip altogether as the natural dairy flavor shines on its own
Ideas for Serving
I love to serve this simply with a pile of juicy fresh berries or cherry preserves. For a flavor twist try a tiny sprinkle of flaky salt on top just before serving
Pin this A thick slice of Basque Burnt Cheesecake is always pure comfort—rustic, beautiful and guaranteed to be the star of any celebration or simple night at home.
Recipe Questions & Answers
- → Why is the cheesecake top so dark?
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The high baking temperature caramelizes the sugars, creating a crackly, deep golden crust for distinct flavor.
- → How do I prevent overmixing the batter?
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Mix until just combined after adding the flour and salt. Overmixing can impact the final texture and structure.
- → Is chilling necessary before serving?
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Yes, chilling for at least 4 hours ensures a perfect creamy texture and makes slicing easier.
- → What can I use for a gluten-free version?
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Simply replace the flour with equal amounts of cornstarch to make it gluten-free.
- → What are the best toppings?
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Fresh berries or a dusting of powdered sugar complement the rich, caramelized flavors beautifully.
