Introduction
Burnt Basque Cheesecake is one of those desserts that looks dramatic yet feels refreshingly uncomplicated. I was immediately drawn to this cheesecake the first time I tasted it because it breaks all the traditional rules. There is no crust, no water bath, and no anxiety about cracks. Instead, the cake is baked at a high temperature until the top becomes deeply caramelized, almost burnt, while the inside remains luxuriously creamy and soft.
What I truly appreciate about this cheesecake is its honesty. The slightly bitter notes from the dark top balance perfectly with the rich, gently sweet interior. I once served this after a heavy meal, expecting it to feel too rich, but its light, custard-like center made it surprisingly easy to enjoy. Whether you are an experienced baker or trying cheesecake for the first time, this Burnt Basque Cheesecake is forgiving, impressive, and deeply satisfying.
Burnt Basque Cheesecake with a Creamy Center and Bold Flavor
- Total Time: 1 hour
- Yield: 8 servings
- Diet: Vegetarian
Description
A rich and creamy Burnt Basque cheesecake with a caramelized top and soft, custardy center, baked without a crust for a rustic finish.
Ingredients
- 2 cups cream cheese, softened
- 3/4 cup granulated sugar
- 3 large eggs
- 1 cup heavy cream
- 1 teaspoon vanilla extract
- 1/4 teaspoon salt
- 1/3 cup all-purpose flour
Instructions
- Preheat the oven to 425°F (220°C).
- Line a 9-inch springform pan with parchment paper, allowing it to extend above the edges.
- In a large bowl, beat cream cheese and sugar until smooth.
- Add eggs one at a time, mixing well after each addition.
- Mix in heavy cream, vanilla extract, and salt.
- Sift in flour and gently mix until fully incorporated.
- Pour the batter into the prepared pan.
- Bake for 40–45 minutes until the top is deeply golden and almost burnt.
- Remove from oven and let cool completely before slicing.
Notes
- The center should jiggle slightly when done.
- Cooling allows the cheesecake to set properly.
- Serve at room temperature for best texture.
- Prep Time: 15 minutes
- Cook Time: 45 minutes
- Category: Dessert
- Method: Baking
- Cuisine: Spanish
Why You’ll Love This Recipe
This cheesecake is rustic, elegant, and incredibly easy to make. It has a creamy center, bold caramelized flavor, and requires no crust or special techniques.
Ingredients
(Tip: You can find the complete list of ingredients and their measurements in the recipe card below.)
Cream cheese
Cream cheese is the foundation of this cheesecake. Full-fat cream cheese delivers the rich, smooth texture that defines the custardy interior.
Granulated sugar
Sugar sweetens the cheesecake and helps create the deeply caramelized top during high-temperature baking.
Eggs
Eggs provide structure while keeping the cheesecake soft and creamy rather than dense.
Heavy cream
Heavy cream lightens the texture and contributes to the silky mouthfeel of the finished cake.
All-purpose flour
A small amount of flour stabilizes the cheesecake without making it cake-like.
Vanilla extract
Vanilla adds warmth and depth, rounding out the rich dairy flavors.
Salt
Salt enhances sweetness and balances the richness of the cream cheese.
Directions
Begin by preheating your oven to 220°C. Line a round springform pan with parchment paper, allowing the paper to extend well above the edges. The rustic folds are part of the charm.
In a large bowl, beat the cream cheese until completely smooth. Add the sugar and continue mixing until fully incorporated and creamy.
Add the eggs one at a time, mixing gently after each addition. Pour in the heavy cream and vanilla extract, mixing until smooth and silky.
Sift the flour and salt into the batter and mix just until combined. Avoid overmixing, as this can affect the final texture.
Pour the batter into the prepared pan and smooth the top lightly. Bake for 40 to 45 minutes, or until the top is deeply golden to almost burnt and the center still jiggles slightly.
Remove from the oven and allow the cheesecake to cool completely in the pan. The center will settle as it cools. Chill for at least 2 hours before slicing for best texture.
Equipment needed
Must-Have Tools to Get Rolling
Silicone Spatula – Durable, heat-resistant silicone spatula perfect for mixing, scraping, and spreading. Gentle on non-stick cookware and easy to clean.
Large pot – You’ll need this to boil the whole cabbage head and soften the leaves.
large bowl –Spacious, durable large bowl ideal for mixing, serving, or food preparation. Made from sturdy material and easy to clean.
Sharp knife – For coring the cabbage and slicing out the thick stem in each leaf. A paring knife works best.
Mixing bowl – A big bowl makes it easier to combine your meat and rice filling evenly.
Cutting board – For prepping cabbage leaves and rolling them like a pro.
Full-Size Blender – is a powerful kitchen appliance for making smoothies, soups, and sauces in large batches.
3-in-1 Air Fryer – This versatile 3-in-1 air fryer offers Air Fry for healthier meals with less oil, Bake for bakery-quality desserts and treats, and Reheat to bring leftovers back to life with crispy, flavorful results
Servings and timing
This recipe serves 8 people. Preparation time is about 15 minutes, with a baking time of approximately 40 to 45 minutes, plus chilling time.
Storage/reheating
Store the cheesecake covered in the refrigerator for up to four days. This dessert is best served chilled or slightly cool. Reheating is not recommended.
Variations and Customizations
Burnt Basque Cheesecake is beautifully simple, but it can still be adapted. For a citrus note, add finely grated lemon or orange zest to the batter. I have tried this variation, and it adds freshness that balances the richness nicely.
If you prefer a slightly firmer center, bake the cheesecake for an additional 5 minutes. For a softer, more custard-like texture, remove it while the center is still very wobbly.
You can also serve it with fresh berries or a light fruit compote, though it is just as satisfying on its own. Each variation keeps the bold character of the cheesecake while offering subtle personalization.
Nutrition and Dietary Info
This cheesecake is rich in fats and protein from cream cheese, eggs, and cream. It is a naturally crustless dessert and suitable for those avoiding biscuit bases. It is an indulgent treat best enjoyed in moderation.
Expert Tips & Customizations
Use room temperature ingredients
This ensures a smooth, lump-free batter.
Do not overmix
Gentle mixing keeps the texture creamy rather than airy.
Embrace the parchment folds
They give the cheesecake its signature rustic look.
Trust the jiggle
A soft center sets perfectly as it cools.
FAQs
Why is it called burnt cheesecake?
The dark top is intentionally baked to create caramelized flavor.
Does it taste burnt?
No, the bitterness is mild and balanced by the creamy interior.
Can I make this ahead of time?
Yes, it is best made a day ahead and chilled.
Do I need a water bath?
No, this cheesecake does not require one.
Can I freeze Burnt Basque Cheesecake?
Freezing is not recommended as it affects texture.
Why is the center so soft?
The high baking temperature sets the edges while keeping the center creamy.
Can I reduce the sugar?
Slightly, but sugar is important for caramelization.
What pan size works best?
A standard round springform pan works perfectly.
Can I add toppings?
Yes, but it is traditionally served plain.
Is this suitable for beginners?
Yes, it is one of the most forgiving cheesecake recipes.
Conclusion
Burnt Basque Cheesecake is a bold yet comforting dessert that celebrates contrast in both flavor and texture. With its caramelized exterior and creamy, delicate center, it offers a refined experience with minimal effort. This is a cheesecake that feels modern, rustic, and timeless all at once, making it a standout choice for any occasion.
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