This easy and simplified version of Basque burnt cheesecake needs only 4 ingredients and less than five minutes to prepare the batter. It tastes just as good as the original even though it has fewer ingredients and steps. The cheesecake comes out so smooth and creamy. It’s a great dessert for serving at events and gatherings.
I love eating Basque cheesecakes but it had been a while since I’ve made one because I just haven’t had the time. Until now. With this easy simplified version, making Basque cheesecake is so quick and easy. I’ve already made this cake several times for family this month and plan on making it for a few more times for upcoming gatherings and holiday celebrations.
Ingredients
- Cream Cheese
- Eggs
- Sugar
- Heavy Cream
Cream Cheese: This cheesecake is made with cream cheese. You will need two blocks or a total of 16 oz for this recipe. Make sure the cream cheese is brought to room temperature before using.
Eggs: The eggs act as a binding agent and help create the structure for the cheesecake.
Sugar: The cake is sweetened with regular granulated white sugar.
Heavy Cream: Adding a little heavy cream helps makes this cake extra creamy and smooth and balances out the heaviness of the cream cheese.
Most Basque burnt cheesecakes contain flour or cornstarch. This version doesn’t. I think it tastes even better without the flour. The cake is less set which makes the interior even creamier. I discovered this after I accidentally forgot to add the flour when making it one day. I did not miss it at all.
Basque Burnt Cheesecake
Basque burnt cheesecake comes from the Basque region of Spain. The cheesecake has a unique caramelized (almost burnt) surface because it is baked at a very high temperature. The cheesecake is also not fully set when it is done baking, creating a very creamy and silky interior. Unlike American-style cheesecake, it also does not have a crust.
How to Make Basque Cheesecake
Typically, the preparation for Basque cheesecake involves first creaming together the cream cheese and sugar, then beating in the eggs and then mixing in the other ingredients gradually. However, for this version you don’t need to take those extra steps. Simply add all four ingredients into a food processor and blend until the batter is smooth. It takes less than a minute. Then you can pour your batter into your prepared baking pan and it’s ready to be baked. The cake needs only about 25 minutes to bake.
More Cheesecake Recipes
- 3 Ingredient Creamy Yogurt Cheesecake
- 3 Ingredient Fluffy Chocolate Cheesecake
- 2 Ingredient No Bake Cheesecake
- 3 Ingredient Yogurt Cheesecake
4 Ingredient Basque Burnt Cheesecake
Ingredients
- 2 (8 oz) blocks cream cheese total weight of 16 oz, softened to room temperature
- 1 cup (196 g) granulated white sugar
- 3 large eggs
- 1/2 cup (4 oz/118 ml) heavy cream
Instructions
- Preheat oven to 500°F (260°C). Spray the interior of a 7-inch round spring form cake pan with cooking spray and then line it with a large enough sheet of parchment paper so that it completely covers the interior of the cake pan. Press the parchment paper as much as possible into the sides of the pan so that it sticks to the sides of the pan and doesn’t cause too many indents in the final cake. You must line your cake pan with a single sheet of parchment paper because otherwise, the batter will leak through. The cake is supposed to look rustic.
- Add all ingredients to a food processor. Blend on high speed until you have a smooth batter.
- Pour the batter into the prepared cake pan. Place the cake into the oven and bake for about 25 minutes or until the surface turns a dark brown. The edges should be cooked but the center should be quite jiggly.
- Let the cheesecake cool and set before eating. The cake can be enjoyed soon after it is fully cooled but the center will not be fully set so you won't be able to cut clean slices. I really enjoy the melty, not-set center, but if serving to guests, I recommend refrigerating the cake for several hours or overnight. This helps the flavors develop better and it also will help the cake set firmer so that it is easier to cut and serve. Store any uneaten cake in the fridge.
Notes
- The cheesecake can be baked in a solid one-piece 7-inch cake pan or a springform pan. Make sure to line with parchment paper for both. For the springform pan it is important because the batter is very thin and will leak. For a solid one-piece pan, it is still needed to help prevent the cake from burning on the sides and bottom.
- Make sure the parchment paper that lines the cake isn't too high above the cake pan. I cut mine so that it was just a little less than an inch above the cake pan. If it is too tall, it may get too close to the top of the oven.
- Make sure your cream cheese is fully softened before using. This will ensure that you can easily mix it into the batter.
- Be careful not to overbake the cake. I find that any longer than 25 minutes and it will turn from caramelized to burned. If you prefer a firmer interior, you can bake it longer but you should reduce the baking temperature to 450F and then bake until the middle is set.
- If your oven tends to run hot, you may want to reduce the baking temperature.
- The cake was cut into seven slices for the photos, but they are very generous-sized slices. I typically will divide the cake into 8-10 slices when serving.
- Keto-friendly version: To make this cake keto-friendly, substitute the granulated white sugar with a granular sugar substitute like erythritol, monkfruit or allulose. Depending on the sugar substitute used you may need to lower baking temperature. I tested the cake with allulose and did have to reduce baking temperature to 450F halfway through.
- Adapted from King Arthur Baking Company.
Nutrition
The nutrition information provided are only estimates based on an online nutritional calculator. I am not a certified nutritionist. Please consult a professional nutritionist or doctor for accurate information and any dietary restrictions and concerns you may have.
This was great! I cut the recipe in half b/c I only had 1 box of cream cheese but it was perfect for my husband and I.
I also used xylitol instead of sugar and it worked well.
We each enjoyed a piece an hour after it finished cooking. We also had a piece the next day and it was even better.
We’re glad it worked with the adjustments!
Can I double the Basque cheesecake? If so what kind of pan should I use?
Sorry, but we’re not sure what size you would need, we haven’t tried doubling the recipe.
Love the recipe – super simple and a tasty one! Is it possible to double up the ingredients and throw into a larger springform pan (10-11″)?
We haven’t tried it so can’t so for sure if that size pan will work or not.
I made 4 ingredient. basque cheesecake in 7″ spring pan and it is only 1 1/2 inches high. Followed recipe. What’s wrong. Should I double recipe?
1.5 inches is about right. If you look at the photos, it’s not supposed to rise that high. I don’t recommending doubling the recipe because your batter will overflow. The cake is not meant to bake very tall. The center is barely set so if you bake it too thick your slice will just fall apart.
I originally got this recipe from King Arthur. I will never make another kind of cheesecake again. This is so delicious and it couldn’t be any easier to make. The secret is to not over bake it.
I’ve actually overbaked before and still love it. The texture is more firm but still so creamy!
Amazing
Thank you!
If I wanted to make a smaller cake, it’s just me and my wife, I’d half the ingredients but how would I adjust the temp and time? Did you use a water bath like with regular cheesecake? I’m thinking about using ramekins for individual servings for our family Thanksgiving/Christmas dinner.
The temp should stay the same. Baking time I’m not sure without testing it myself and also it depends how small of a pan you are using. You do not need to bake in a water bath. It should also work in individual ramekins
I will surely try it.Thank you
We hope you love it!