Impress Your Family With This Basque Cheesecake, I have intentionally burnt it and it is supposed to be cooked that way, sunken in the middle, and rough around the edges. That’s exactly how it is made in Spain. This recipe for stunning Basque Cheesecake that works perfectly every time. Light and airy, creamy inside, with a burnt exterior.
Hey there! So, let me tell you about this amazing cheesecake that comes all the way from northern Spain. It’s like a superstar dessert at La Viña Restaurant in San Sebastian. This cheesecake is so good, it’s like a flavor explosion in your mouth! And guess what? You can totally make it at home, and it’s super easy. You only need 5 ingredients, and you've got yourself a restaurant-worthy dessert!
This cheesecake, called the Burnt Basque Cheesecake, is seriously famous worldwide. People can’t get enough of it! It’s creamy, it’s fluffy, and it’s got this beautiful golden caramelized top that’s just irresistible. Seriously, once you try it, you’ll be hooked. And your family will be thanking you big time for making this divine treat!
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⭐Why You'll Love This Basque Cheesecake Recipe
- Quick, Simple, and Easy to Make: In just a few steps, your cheesecake will be ready to enjoy!
- Incredible Flavour: This homemade Basque Cheesecake tastes even better than the one from the shop. It's rich, creamy, soft, and has that delicious caramelized burnt flavor.
- Make in Advance: Make the cheesecake 1 or 2 days ahead, then chill it in the fridge until you're ready to enjoy it.
- Perfect Dessert or Treat: For all year round.
- Suitable for Any Occasion: Holidays, brunch, lunch, dinner, etc.
🧾Basque Cheesecake Ingredients
Here’s what you need to make this Basque Cheesecake:
- Cream Cheese: Make sure your cream cheese is at room temperature; it adds richness and a creamy texture that gives the cheesecake its special tangy flavor. If you like, you can swap cream cheese for mascarpone.
- Sugar: I suggest using caster sugar because it's finer, making it dissolve better in the batter. Sugar adds sweetness and helps create that delicious caramelized burnt top. But if you don't have caster sugar, granulated sugar works fine too!
- Eggs: Make sure your eggs are at room temperature; it helps give the cheesecake that smooth, silky, creamy texture we all love.
- Flour: You can totally use all-purpose flour for this recipe, it works really well. If you prefer, pastry flour or cake flour are great options too! Adding flour helps to give the cheesecake some stability, but if you prefer it without, you can leave it out!
- Cream: I like to use double cream at room temperature because it blends in nicely with the other ingredients. It gives the cheesecake that creamy texture, and adds a rich flavor that's just delicious!
See the recipe card below for a full list of ingredients and measurements.
👩🏻🍳How to Make Basque Cheesecake
These step-by-step instructions and photos will help you to visualize how to make this recipe. See the recipe card for a printable version of this recipe.
1. In a big bowl, add cream cheese, then use an electric whisk on low until it's soft, smooth, and easy to spread.
2. Add sugar and beat on low until it dissolves.
3. Add eggs one by one, beating for 15 seconds between each one.
4. Sift flour over batter using a strainer, and beat on low for about 20 seconds. Pour in the cream, and beat until smooth.
5. Pour the cake mix into the 18 cm tin lined with parchment.
6. Bake in a preheated 210°C (410°F) oven for 35 minutes. The center will be slightly wobbly and liquid, while the outside should be deeply caramelized.
7. Take it out of the oven, let it cool in the pan on a wire rack at room temperature for an hour, then refrigerate overnight.
8. Peel back the parchment from the sides, then use a knife to cut the cheesecake into wedges.
📖Variations
- Spices: For extra flavor, you can add different spices like cardamon, ginger, cinnamon, vanilla, lemon extract, orange extract, etc.
- Cocoa Powder: For extra flavor, add 3 tablespoon of cocoa powder to the cheesecake mixture.
- Instant coffee: For extra flavor, add 3 tablespoon of instant coffee to the cheesecake mixture.
- Lemon: Add 2 tablespoon of lemon juice and lemon zest to the cheesecake mixture for a rich tangy lemony flavor.
🍽 What to Serve with Basque Cheesecake
I recommend letting the cheesecake set overnight in the fridge.
I love serving Basque Cheesecake without parchment paper for a neater presentation and placing it on a platter. Then I cut it into neat slices. I suggest wiping the knife clean between each cut for neat slices. I recommend eating the cheesecake on its own.
This burnt Basque cheesecake is a great way to end brunch or lunch on a sweet note. They're also awesome for parties, right next to the appetizers. But honestly, you don’t need a special reason to enjoy them, they can turn any regular weeknight dinner into something a little more special!
💭Tips for Recipe Success
Don't Overmix the Cheesecake Mixture: I suggest mixing all the ingredients until they're just combined and smooth. If you mix too much, there will be too many bubbles, and if you mix too little, you might get lumps.
Use Parchment Paper: It's a good idea to line the baking mold with parchment paper. This way, your cheesecake won't overflow into the oven.
Storage: Put the leftover cheesecake in an airtight container in the fridge for up to 3-4 days.
❓Commonly Asked Questions
Basque cheesecake, or "burnt cheesecake," is a crustless cake baked at a high temperature to get a dark brown, caramelized top while staying creamy and soft inside. It comes from the Basque Country in Spain and is known for its rustic look and rich taste.
🍰More Cake Recipes to Try!
Love this Basque Cheesecake? You’ll also enjoy these delicious cakes:
- Magic Cake with Coffee
- Strawberry Tiramisu Cake
- Yogurt Cake with 4 Ingredients
- Chocolate Banana Cake
- Lemon Cake
🍰More Dessert Recipes!
Here are more of my favorite dessert recipes! Try these:
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📖 Recipe
Basque Cheesecake
Ingredients
- 400 g Cream Cheese
- 120 g Sugar
- 3 Large Eggs
- 25 g Flour
- 200 ml Cream
Instructions
- In a large bowl, put the cream cheese, and beat with an electric whisk on a low speed until soft, smooth, and spreadable.
- Add the sugar, and beat on a low speed until the grains of sugar have dissolved.
- Add eggs one at a time, beating for 15 seconds before adding the next.
- Using a fine-mesh strainer, sift flour over the batter. Beat on low speed until combined around 20 seconds. Then pour in the cream, and beat until smooth and creamy.
- Pour the cake mix into the 18 cm tin lined with parchment paper.
- Bake in a preheated oven at 210 C(410 F) for 35 minutes. The middle will still be wobbly and slightly liquid. The cheesecake should be deeply caramelized on the outside.
- Remove from the oven, leave to cool in the pan on a wire rack at room temperature for 1 hour, and then refrigerate overnight.
- Gently peel back parchment paper from the sides of the cheesecake, and use a knife to cut it into wedges.
- Serve chilled or allow the cheesecake to come to room temperature before serving.
Notes
Nutrition
Nutritional information is based on third-party calculations and should be considered an estimate only. Actual nutritional content will vary based upon brands used, measuring methods, cooking method, portion sizes, and more.
John says
This cheesecake is SO creamy and dreamy! The burnt top adds a lovely caramelized flavor. I like it a lot.