Basque Burnt Cheesecake

The Basque region is known for bold flavors and rustic simplicity, but one dessert has become its true global ambassador: the Basque burnt cheesecake. At first glance it may look like a classic cheesecake, yet the taste and texture reveal something entirely different. Its deeply caramelized top adds a subtle bitterness that balances perfectly with the silky, custard-like center.

The beauty of this cheesecake lies in its simplicity. No complicated techniques, no fussy crust – just a handful of ingredients, mixed together and baked at high heat. The result is a dessert that feels luxurious but is easy enough to make any day of the week. Whether served at a family gathering or as the finale to a special dinner, the Basque burnt cheesecake never fails to impress.

Ingredients

(Alternative to ABC Classic cream cheese: Philadelphia or another quality cream cheese)

• 900 g cream cheese (e.g., ABC Classic)

• 470 g heavy cream

• 6 eggs

• 300 g sugar

• 50 g flour

• 1/2 teaspoon salt

• 1 teaspoon vanilla paste

• Butter (for greasing the pan)

• Powdered sugar (for dusting)

Serves: 8
Time: 85 minutes

Preparation

1. Add sugar to the cream cheese. With an electric mixer on the highest speed, beat for 3 minutes.

2. Pour in the beaten eggs and beat again for another 3 minutes.

3. Add heavy cream, salt, and vanilla paste. Mix well to combine.

4. Gradually fold in the flour with a whisk until smooth.

5. Grease a round cake pan with butter and line it with parchment paper.

6. Pour the batter into the pan and smooth the top if needed. Bake in a preheated oven at 190 °C (375 °F) for 60 minutes.

7. Leave the baked cheesecake in the pan to cool to room temperature. Then remove, slice, and dust with powdered sugar before serving.

FAQ – Basque Burnt Cheesecake

1. Why is it called “burnt” cheesecake?
Because it is baked at a higher temperature, which caramelizes the sugar on top and gives the cake its signature dark, almost burnt appearance.

2. How do I know when it’s done baking?
The center should still jiggle slightly when you shake the pan. It will firm up as it cools while keeping that creamy texture inside.

3. Can I use a different type of cream cheese?
Yes, Philadelphia or any high-quality cream cheese works well in this recipe.

4. Should the cheesecake be served warm or cold?
It’s best once fully cooled to room temperature and then chilled for a few hours. This helps set the texture while keeping it silky.

5. How long does it keep?
Stored in the refrigerator, it stays fresh for 3–4 days. Keep it covered so it doesn’t absorb other flavors.