Easy Basque Burnt Cheesecake

Whole Basque burnt cheesecake with a creamy center and deeply caramelized top

Easy Basque burnt cheesecake with a dark caramelized top and a soft, creamy center. Made with 5 simple ingredients and no water bath, this Spanish-style cheesecake is rich, rustic, and perfect for making ahead.

Recipe Developer-Estefania

Print Recipe Pin Recipe

Prep Time 8

Cook Time 35

Total Time 9 43

Ingredients

▢ 400 g full-fat cream cheese room temperature
▢ 120 g white sugar or caster sugar
▢ 3 large eggs room temperature
▢ 25 g all-purpose flour
▢ 200 ml heavy cream room temperature

Instructions

Preheat the oven to 410°F / 210°C. Line a 7-inch (18 cm) round cake pan with parchment paper, leaving the paper higher than the sides of the pan.
Add 400 g full-fat cream cheese to a large bowl and beat on low speed until smooth and creamy. Add 120 g white sugar or caster sugar and mix again until combined.
Add 3 large eggs, one at a time, mixing for about 15 seconds after each addition. Keep the mixer on low speed so you do not add too much air to the batter.
Sift in 25 g all-purpose flour and mix until just combined. Pour in 200 ml heavy cream and mix until the batter is smooth.
Pour the batter into the prepared pan and smooth the top gently. Bake for 35 minutes, until the top is deeply caramelized, the edges look set, and the center still wobbles slightly.
Let the cheesecake cool in the pan on a wire rack for 1 hour, then refrigerate for at least 8 hours or overnight until fully chilled and set.
Peel away the parchment paper, slice, and serve chilled. For a softer texture, let it sit at room temperature for 15 to 20 minutes before serving.

Notes

Room Temperature Ingredients: I always use room-temperature cream cheese, eggs, and heavy cream so the batter blends smoothly without lumps.

Mix on Low Speed: Keep the mixer on low, and I stop as soon as everything is combined so the cheesecake stays dense, creamy, and smooth.

Wobbly Center: I take it out while the center still jiggles because it continues to set as it cools and chills.

Chill Before Slicing: For the cleanest slices, I chill the cheesecake overnight before cutting into it.

Nutrition