Easy Basque Cheesecake recipe with a beautifully burnt top and a soft, creamy center. Just 5 simple ingredients and no water bath needed for this Spanish-style cheesecake.
Classic Spanish Burnt Cheesecake Made Easy at Home
I first tasted this burnt cheesecake in northern Spain, where its rustic look is part of the charm. It comes out of the oven dark, cracked, and sunken in the center, exactly the way it should be. No water bath, no complicated steps, just a smooth batter that transforms into something special.
Every time I make it, the smell reminds me of small cafés in San Sebastián. You can prepare it in minutes, let the oven do the work, then chill it until perfectly creamy. It's the kind of dessert that feels impressive but is surprisingly simple, making it a go-to for holidays or when friends drop by.
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Why You'll Love This Recipe
- Quick, Simple, and Easy to Make: In just a few steps, your cheesecake will be ready to enjoy!
- Make in Advance: Make the cheesecake 1 or 2 days ahead, then chill it in the fridge until you're ready to enjoy it.
Ingredients
You'll find the exact measurements in the recipe card, but here's a closer look at a few of the ingredients and why I use them.
- Cream Cheese & Cream: I use both at room temperature so they blend together effortlessly and give the cheesecake that ultra-creamy center.
- Caster Sugar: I prefer caster sugar because it dissolves quickly and helps create that signature caramelized burnt top.
- Eggs: Room-temperature eggs mix smoothly into the batter and keep the inside soft and custard-like.
- Flour: I add just a touch for stability, but if you want an even softer, oozy middle, you can leave it out completely.
How to Make Basque Cheesecake
You can find the complete printable recipe with measurements below, but for now, here's a quick overview of how it goes:
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 410°F (210°C) 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.
My Tips for Recipe Success
Avoid Overmixing: I stop as soon as the batter looks smooth so the texture stays silky and not full of air bubbles.
Aim for the Wobble: The center must look underdone when it comes out; it will set properly as it cools.
Storage: I keep leftovers covered in the fridge for up to 3-4 days and slice just before serving for the neatest edges.
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.
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Recipe
Easy Basque Cheesecake
Ingredients
- 400 g Cream Cheese - Room temperature
- 120 g White Sugar
- 3 Large Eggs - Room temperature
- 25 g All-purpose Flour
- 200 ml Heavy Cream - Room temperature
Instructions
- Place the cream cheese in a large bowl and beat on low speed with an electric mixer until smooth and creamy. Add the sugar and continue mixing on low until fully dissolved. Add the eggs one at a time, mixing for about 15 seconds after each addition until just combined.
- 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 410°F(210°C) 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.