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Burnt Basque Cheesecake Recipe (Easy & Creamy)

A rustic yet elegant Spanish dessert with a deeply caramelized crust and a luxuriously creamy, molten center. This easy basque cheesecake recipe requires no water bath and only a few simple ingredients for a showstopping result.
Prep Time 15 minutes
Cook Time 55 minutes
Total Time 1 minute
Servings: 8 servings
Course: Dessert
Cuisine: Spanish
Calories: 410
Ingredients Equipment Method Nutrition Notes

Ingredients
  

  • FOR THE BURNT BASQUE CHEESECAKE:
  • 24 oz (680g) full-fat cream cheese, room temperature
  • 1 1/4 cups (250g) granulated sugar
  • 4 large eggs, room temperature
  • 1 1/2 cups (360ml) heavy cream
  • 1 tablespoon (8g) all-purpose flour
  • 1 teaspoon vanilla extract
  • Pinch of sea salt
  • Unsalted butter and parchment paper, for pan

Equipment

  • 9-inch springform pan
  • Parchment paper
  • Stand mixer or hand mixer
  • Whisk or spatula
  • Mixing bowls

Method
 

  1. basque cheesecake recipe recipeCard1
  2. Preheat oven to 400°F (200°C). Generously butter a 9-inch springform pan and line the bottom with a round of parchment paper. Lightly butter the parchment as well to ensure easy release after baking.
  3. In a stand mixer fitted with the paddle attachment, beat the cream cheese on medium speed until smooth, about 2 minutes. Add the sugar and continue beating for 3–4 minutes until light and fluffy, scraping the bowl as needed.
  4. Add eggs one at a time, mixing well after each addition. Mix in vanilla and salt. While the mixer runs on low, slowly pour in the heavy cream until fully combined. Add flour and mix just until incorporated—do not overmix.
  5. Pour batter into the prepared pan and smooth the top with a spatula. Tap the pan gently on the counter to remove air bubbles.
  6. Bake for 55–60 minutes, until the top is deeply browned and the center still jiggles slightly. Do not open the oven during the first 45 minutes.
  7. Cool on a wire rack for 2 hours, then refrigerate uncovered for at least 4 hours or overnight. Serve chilled or at room temperature, optionally dusted with powdered sugar.

Nutrition

Calories: 410 | Carbohydrates: 31 | Protein: 8 | Fat: 27 | Sugar: 26

Notes

STORAGE: Store in the refrigerator, covered, for up to 5 days. Freeze slices for up to 2 months—thaw in fridge before serving.
MAKE AHEAD: Ideal for preparing one day in advance. Flavor deepens overnight.
SUBSTITUTIONS: Use low-fat cream cheese blended with Greek yogurt for a lighter version. Substitute sugar with erythritol blend for keto-friendly results.
PRO TIPS: Always use room-temperature ingredients. Do not fear the dark top—it's the hallmark of authenticity. Avoid water baths; this cake needs direct heat.
SERVING SUGGESTIONS: Serve plain, with fresh berries, or a drizzle of salted caramel. Pairs beautifully with coffee or sweet dessert wine.
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