Kirbie's Cravings

Basque Burnt Cheesecake

This unique looking cheesecake has become very popular recently. The cheesecake is creamy and light with a caramelized surface. It is also much easier to make than traditional cheesecake and hard to mess up.
photo of a slice of cheesecake being taken from the cake

The last few months I have been seeing images of Basque burnt cheesecake everywhere. So I finally decided to try making one for myself to see what it is all about. And now I understand the hype. It’s not just the appearance. The cheesecake is so creamy and delicious. It’s lighter than traditional cheesecake and it’s also incredibly easy to make.

What is Basque Burnt Cheesecake?

The cheesecake originated from Spain. It is a crustless cheesecake that is cooked at very high heat. This results in its rustic appearance with cracked edges and an almost burnt surface.

The Japanese also have created a version of the basque cheesecake that has recently become very trendy because their version has a melty, lava-like custard center. The Japanese version is cooked less and then frozen to let it set.

The recipe I’m sharing today is more similar to the traditional basque cheesecake which doesn’t have a gooey center, but it is very creamy and light.
overhead photo of the basque burnt cheesecake

Basque Cheesecake Texture

The texture of this cheesecake is a cross between the classic American cheesecake and the Japanese souffle cheesecake. The Basque version is not as dense or rich as the American version but also not as cake-like or fluffy as the Japanese version. It is wonderfully creamy, light and smooth and since it isn’t quite as rich as American cheesecake, I found myself eating several slices in one sitting.

Springform Pan Versus Round Cake Pan

Springform Pan

The cake is usually made in a springform pan. Because the cake batter is so thin, you need to use a big enough sheet of parchment paper that covers the entire cake pan. Using a round parchment paper to cover the bottom and then a separate sheet that covers the edges won’t work because the batter will leak through the bottom of the pan. (Trust me on this. I learned the hard way.)

When you cover the entire springform pan with one large sheet of parchment paper, you end up with crinkly and uneven edges which is why the cheesecake has such a rustic appearance.

For my first cheesecake, I cooked it in a springform pan. The cake came out very fluffy and light. But I didn’t love the cracked and uneven edges so I decided to try baking one in a round cake pan.

Round Cake Pan

A round cake pan does not have a removable bottom, so you don’t need to use a giant sheet of parchment paper. Instead, you can cover the bottom with a round piece of parchment paper and cover the sides with another piece of parchment paper. Appearance-wise, I found this cake to be nicer to look at but the cake didn’t rise quite as high and was not nearly as fluffy. So this can be made in a round cake pan but the cake will be thinner and denser.

Refrigerating the Cheesecake

Much like other types of cheesecake, this cake should be refrigerated for several hours so that it sets and the flavor fully develops.

If you try to serve it right away, the inside will not yet be set and the flavor will be bland. Once refrigerated, let the cake come back to room temperature before serving.
photo of a slice of cheesecake on a plate

Recipe now updated with video! You can also find all my recipe videos on my youtube channel.


Basque Burnt Cheesecake

Servings: 10
Prep Time: 20 minutes
Cook Time: 1 hour
Course: Dessert
Cuisine: Spanish
This unique looking cheesecake is creamy and light. It's easier to make than traditional cheesecake.
4.8 from 10 votes

Ingredients

  • 1 lb (2 blocks) cream cheese softened to room temperature
  • 3/4 cup granulated white sugar
  • 3 large eggs
  • 1 cup heavy cream
  • 1/2 tsp table salt
  • 1/2 tsp vanilla extract
  • 2 tbsp + 2 tsp all-purpose flour

Instructions

  • Preheat oven to 400°F. Spray the interior of an 8-inch round springform 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 and also comes up 2 inches above the pan. (You can trim the edges that are too high with scissors.) Press, pleat and crease the parchment paper as needed so that it sticks to the interior edges.
  • In the mixing bowl of a stand mixer, add cream cheese and sugar. Beat with paddle attachment at medium speed until light and smooth. Scrape down bowl with spatula as needed to evenly mix.
  • Add eggs, one at a time, beating until one egg is completely incorporated before adding the next egg. Scrape down sides as needed.
  • Add heavy cream, salt, vanilla. Mix at medium speed until fully incorporated and batter is smooth.
  • Sift in flour. Switching to the whisk attachment, whisk at medium high speed until batter is smooth and no flour lumps remain (about 1 minute). Because of how thin the batter was, I had difficultly mixing out all the lumps so I also used a hand whisk and mixed for a few seconds at the end to remove any lumps.
  • Pour batter into prepared cake pan. Place cake pan on a baking sheet. Place cake into the oven and bake about 60-65 minutes or until surface turns a dark brown and center is still jiggly.
  • Let cake cool at room temperature. The cake will deflate about 1 inch when it cools. Refrigerate the cake overnight to let it set and so the flavors can fully develop. Let the cake come to room temperature before cutting and serving.

Video

Notes

  • Slightly adapted from Bon Appetit.
  • Make sure to fully soften the cream cheese for several hours at room temperature before using. I prefer using Philadelphia brand cream cheese.
  • You don't need a flour sifter to sift the flour. I use a small wire mesh strainer.
  • Your oven rack should be positioned around the middle of your oven. This should give your cake pan enough room without the parchment paper touching the top and allow the cake cook in the top half of the oven so that the surface gets enough color.
  • You must cover the entire cake pan with one sheet of parchment paper because otherwise the batter will leak through the bottom of the springform pan.
  • If you don't own a springform cake pan or don't want the cake to have cracked and uneven edges, this cake can be made in an 8 inch round cake pan but the cake will not be as fluffy (see post for details). The photos in this post of the full cake are using an 8 inch round cake pan. If making in a round cake pan, you do not need to cover the cake pan in one single sheet of parchment paper. Instead, you can cover the bottom with a round sheet and then use a separate sheet for the edges, making sure the parchment paper around the edges is about 4 inches in height as the cake will initially rise quite high before deflating as it cools.
  • You should refrigerate the cake, which lets the cheese flavor develop more fully. The cake does not taste as rich if it is served right away.
  • For the springform pan, I used Hiware 8 inch springform cake pan.*
  • For the round cake pan, I used Fat Daddio 8 x 4 inch round cake pan.*
  • *This product link is an affiliate link. This means I earn a small commission from qualifying purchases (at no extra charge to you).

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.

Did you make this recipe?I'd love to see it! Mention @KirbieCravings and tag #kirbiecravings!

 

Subscribe to receive new post updates via email

don’t miss a thing!

Get new post updates via email:

65 comments on “Basque Burnt Cheesecake”

  1. Have not tasted my cheesecake yet- tempting as it is- and will refrigerate it overnight.  It was a pleasure to make and looks just like the picture.  Philadelphia is sold in blocks in New Zealand.  It’s the best. 

  2. Hi, just wanna inform you that yr basque burnt cheesecake photo that u post had been used by someone else in Facebook. So just wanna inform you can make some watermark to avoid that happen again.Cos your cheesecake very great and glad that u share it.

    • thank you for letting me know. unfortunately using a watermark doesn’t really deter people from stealing photos. They simple crop off the watermark. If you do see it again, please email me to let me know so I can contact Fb to get the post removed. thanks!

  3. Just finished making this! I am currently waiting it to cool before putting it in the fridge. When serving, could I cut it while it is cold and wait until it is at room temp to serve to avoid having to take the whole thing in and out of the fridge several times?

  4. how can I prevent the cracking top? Do you have any tips?

    • Is your cake cracking in the middle or the sides? If it is the sides, that isn’t too unusual because of the way the parchment paper is scrunched up

  5. **Best Cheesecake ever.** Very easy to make. Thank you so much for sharing your amazing recipe.

  6. I tried this recipe and it turned out good. Thank you for the recipe.

  7. Mine didn’t burn at all! Very disappointed 

  8. How can I prevent the bottom from burning?

  9. Hi! Can I use stevia instead of refined sugar

  10. This recipe makes the most scrumptious Basque Burnt Cheesecake ever! Thank you for sharing this recipe. I didn’t have an 8 inch pan so I used a 9 inch one and it turned out just as good and I baked it for 55 minutes. Will definitely keep this recipe, my kids love it! 

  11. I tried it and the taste was amazing! I didn’t have the same sized pan so split the mix into two pans and baked for 50 minutes. The top came out more burnt than expected but the actual cheesecake tasted amazing. Do you have any recommendations on whether I should lower the temperature or bake it for less time? 
    Thank you!  

  12. Thank you so much for the scaled down version. Made this for my mom and she absolutely loved it. Wasn’t sure how she would be acceptable of the “burnt” factor but mine didn’t come out burnt at all. The taste was phenomenal though!

  13. So what are the things that make your cheesecake not gooey like the traditional? Thanks

  14. Basque Cheesecake is traditionally meant to be served at room temperature, not cold like other cheesecake. 

  15. I actually have a higher cake pan with a removable bottom. This might even work for this recipe. It’s from my mother’s kitchen, and I have no idea what she used it for and can’t ask her now. It would be nice finally to be able to use it.

  16. Can I use panettone paper molds to make the cheesecake?

  17. Really want to try this! – but what weight are the blocks of cream cheese used in this recipe?
    Im asking coz Cream cheese doesnt come in blocks here in New Zealand.

  18. can i use whipping cream instead of heavy cream? i couldnt find heavy cream in the market =(

  19. Can I use a heavy cream replacement? I have half and half and evap milk. .

    • This works best with heavy cream. I have not tested it with half and half or evaporated milk but I believe they would be too thin

      • Well, I didn’t have any other choice ( corona2020!!) but to make my own heavy cream from butter and half and half…. We’ll have it tomorrow for Easter!

        It looks just like the picture ?

      • I’m glad it worked out for you!

      • That should not be a question mark, but, an exclamation point!!!!

        Thank you for the recipe!!!

  20. You had me at “hard to mess up.”.  That is music to my ears – LOL!

    I will try making this sometime. ?

Leave a Reply

Your email address will not be published. Required fields are marked *

Recipe Rating