Basque cheesecake, also known as “Burnt Cheesecake,” is a dessert that feels like it was plucked straight out of a cozy European café. Originating in San Sebastián, Spain, this cheesecake has quickly gained worldwide fame for its irresistibly creamy center and lightly caramelized top. It’s the perfect balance of rich indulgence and effortless elegance.
Unlike traditional cheesecakes with a cookie crust and neatly set texture, Basque cheesecake embraces imperfection. Its rustic, no-crust nature and slightly charred edges give it a homemade charm that’s as inviting as the first bite. This recipe is all about simplicity—just a handful of ingredients, one bowl, and no fancy equipment are needed to whip up this luscious dessert. Whether it’s for a holiday gathering, a casual dinner party, or simply a night in with a good book, this cheesecake is sure to impress.
Let me take you through the story of Basque cheesecake and why it’s such a favorite in kitchens all over the world. Then, we’ll dive into making it yourself—with lots of helpful tips to ensure you get that creamy, caramelized masterpiece on your first try!
Why You’ll Love This Recipe:
- Unfussy yet impressive: Basque cheesecake doesn’t require water baths, crusts, or elaborate techniques. It’s designed to look rustic, so even baking beginners can achieve stunning results.
- Incredible texture: The center is velvety smooth and custard-like, while the edges are lightly set with a caramelized exterior. Each bite is rich and melts in your mouth.
- Minimal ingredients: All you need are a few pantry staples to create this show-stopping dessert.
- Versatile: This cheesecake works well for any occasion, from casual gatherings to formal celebrations. It’s a blank canvas—pair it with fresh fruit, whipped cream, or even drizzle it with honey or chocolate.
Ingredients You’ll Need
- 24 ounces (680g) cream cheese, softened
- 1 1/4 cups (250g) granulated sugar
- 4 large eggs
- 2 cups (480ml) heavy cream
- 1/4 cup (30g) all-purpose flour
- 1 teaspoon vanilla extract
- 1/4 teaspoon salt
How to Make Basque Cheesecake
Let’s walk through the process step-by-step. Trust me, once you’ve made this cake, it might just become your go-to dessert!
Step 1: Prep Your Pan
Preheat your oven to 400°F (200°C). Line a 9-inch springform pan with parchment paper, ensuring the paper goes up the sides and overhangs. This helps give the cheesecake its iconic crinkled edges while preventing it from sticking to the pan.
Step 2: Mix the Batter
In a large mixing bowl, beat the softened cream cheese and sugar together until completely smooth. This step is key to achieving a silky texture, so don’t rush it—scrape down the sides of the bowl as needed.
Next, add the eggs one at a time, mixing well after each addition. This allows the eggs to fully incorporate, ensuring a consistent batter.
Pour in the heavy cream, vanilla extract, and salt, and mix until smooth. Finally, sift in the flour and gently fold it into the batter. This prevents lumps and ensures a creamy finish.
Step 3: Bake the Cheesecake
Pour the batter into the prepared pan. Gently tap the pan on the counter to release any air bubbles.
Place the cheesecake in the preheated oven and bake for 50-55 minutes. The top should be deeply golden and puffed up, with a slight jiggle in the center when you gently shake the pan. This jiggle is what gives the cake its signature creamy texture as it cools.
Step 4: Cool and Serve
Remove the cheesecake from the oven and let it cool in the pan for about 30 minutes. As it cools, it will naturally sink and develop its characteristic rustic cracks.
Once the cheesecake is cool enough to handle, transfer it to the refrigerator and chill for at least 4 hours (or overnight) to allow the flavors to fully develop and the texture to set. When ready to serve, gently lift the cheesecake out of the pan using the parchment paper.
Helpful Tips
- Room temperature ingredients are key: Using softened cream cheese and room-temperature eggs ensures a smooth, lump-free batter.
- Don’t skimp on the parchment paper: The overhang not only helps with easy removal but also creates the signature folds and creases that make this cheesecake so iconic.
- It’s okay to char the top: That caramelized, slightly burnt surface is what gives Basque cheesecake its unique flavor. Don’t be afraid of a dark, golden-brown finish!
- Chilling is essential: While it’s tempting to dive in right away, letting the cheesecake chill in the fridge allows the flavors to meld and the texture to firm up to that perfect creamy consistency.
Details
- Prep Time: 15 minutes
- Cook Time: 55 minutes
- Total Time: 4 hours 10 minutes (including chilling time)
- Yield: 8-10 servings
- Category: Dessert
- Method: Baking
- Cuisine: Spanish
- Diet: Vegetarian
Notes
- You can make this cheesecake a day in advance, as it tastes even better after chilling overnight.
- Leftovers can be stored in an airtight container in the refrigerator for up to 4 days.
Nutritional Information (Per Serving):
- Calories: 410
- Protein: 6g
- Fat: 34g
- Carbohydrates: 23g
- Fiber: 0g
- Sugar: 19g
Frequently Asked Questions
Q: Can I use a smaller or larger pan?
A: Absolutely! For a thicker cheesecake, use an 8-inch pan, but note that it will take longer to bake. For a thinner cheesecake, use a 10-inch pan and reduce the baking time slightly.
Q: How do I know when it’s done baking?
A: The cheesecake should be golden brown on top and have a slight wobble in the center. This jiggle is a good thing—it means the inside will be creamy and luscious once cooled.
Q: Can I freeze Basque cheesecake?
A: Yes! Wrap it tightly in plastic wrap and freeze for up to 2 months. Thaw it in the refrigerator overnight before serving.
Storage Instructions
Store any leftovers in an airtight container in the refrigerator for up to 4 days. For longer storage, you can freeze the cheesecake as mentioned above.
Related Recipes
If you loved this Basque cheesecake, you’ll definitely want to try these other creamy, dreamy desserts:
Conclusion
Basque cheesecake is proof that sometimes the simplest recipes yield the most extraordinary results. With its golden, caramelized top and luxuriously creamy center, this dessert is a showstopper that’s surprisingly easy to make. Whether you’re a seasoned baker or just starting out, this recipe is approachable, forgiving, and guaranteed to impress.
The next time you’re craving a dessert that’s equal parts comfort and sophistication, give this Basque cheesecake a try. One bite, and you’ll see why it’s captured the hearts (and taste buds) of so many around the world. Enjoy!
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The Creamiest Basque Cheesecake
Description
Basque cheesecake, also known as “Burnt Cheesecake,” is a dessert that feels like it was plucked straight out of a cozy European café. Originating in San Sebastián, Spain, this cheesecake has quickly gained worldwide fame for its irresistibly creamy center and lightly caramelized top. It’s the perfect balance of rich indulgence and effortless elegance.
Unlike traditional cheesecakes with a cookie crust and neatly set texture, Basque cheesecake embraces imperfection. Its rustic, no-crust nature and slightly charred edges give it a homemade charm that’s as inviting as the first bite. This recipe is all about simplicity—just a handful of ingredients, one bowl, and no fancy equipment are needed to whip up this luscious dessert. Whether it’s for a holiday gathering, a casual dinner party, or simply a night in with a good book, this cheesecake is sure to impress.
Let me take you through the story of Basque cheesecake and why it’s such a favorite in kitchens all over the world. Then, we’ll dive into making it yourself—with lots of helpful tips to ensure you get that creamy, caramelized masterpiece on your first try!
Ingredients
- 24 ounces (680g) cream cheese, softened
- 1 1/4 cups (250g) granulated sugar
- 4 large eggs
- 2 cups (480ml) heavy cream
- 1/4 cup (30g) all-purpose flour
- 1 teaspoon vanilla extract
- 1/4 teaspoon salt
Instructions
Step 1: Prep Your Pan
Preheat your oven to 400°F (200°C). Line a 9-inch springform pan with parchment paper, ensuring the paper goes up the sides and overhangs. This helps give the cheesecake its iconic crinkled edges while preventing it from sticking to the pan.
Step 2: Mix the Batter
In a large mixing bowl, beat the softened cream cheese and sugar together until completely smooth. This step is key to achieving a silky texture, so don’t rush it—scrape down the sides of the bowl as needed.
Next, add the eggs one at a time, mixing well after each addition. This allows the eggs to fully incorporate, ensuring a consistent batter.
Pour in the heavy cream, vanilla extract, and salt, and mix until smooth. Finally, sift in the flour and gently fold it into the batter. This prevents lumps and ensures a creamy finish.
Step 3: Bake the Cheesecake
Pour the batter into the prepared pan. Gently tap the pan on the counter to release any air bubbles.
Place the cheesecake in the preheated oven and bake for 50-55 minutes. The top should be deeply golden and puffed up, with a slight jiggle in the center when you gently shake the pan. This jiggle is what gives the cake its signature creamy texture as it cools.
Step 4: Cool and Serve
Remove the cheesecake from the oven and let it cool in the pan for about 30 minutes. As it cools, it will naturally sink and develop its characteristic rustic cracks.
Once the cheesecake is cool enough to handle, transfer it to the refrigerator and chill for at least 4 hours (or overnight) to allow the flavors to fully develop and the texture to set. When ready to serve, gently lift the cheesecake out of the pan using the parchment paper.
Notes
- You can make this cheesecake a day in advance, as it tastes even better after chilling overnight.
- Leftovers can be stored in an airtight container in the refrigerator for up to 4 days.