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Close up photo of Basque Burnt Cheesecake on a wooden plate with fresh berries scattered around and a glass of red wine in the background.
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5 from 1 vote

Basque Cheesecake

Basque Burnt Cheesecake is an easy-to-make, incredibly silky, and indulgent dessert that comes out of the oven perfectly caramelized every time! Prep this simple and delicious treat in just 15 minutes.
Prep Time15 mins
Cook Time1 hr
Cooling/Chill Time10 hrs
Total Time11 hrs 15 mins
Course: Dessert
Cuisine: Spanish
Servings: 12 people
Calories: 501kcal


  • 32 ounces cream cheese room temperature and full-fat only
  • cups granulated sugar
  • 5 large eggs room temperature
  • cups heavy cream room temperature
  • 1 tablespoon vanilla extract
  • 1 teaspoon salt
  • cup all-purpose flour sifted


  • Preheat the oven to 400°F and line a 9 or 10-inch springform pan with aluminum foil before adding a criss-crossed double layer of parchment paper. You want the parchment to stick up about 2 inches above the top of the pan. Set aside.
  • In a large bowl or stand mixer fitted with a whisk attachment, whip together the cream cheese and sugar on medium speed until smooth, about 2 minutes. Scrape down the sides as necessary and make sure no lumps remain.
  • Add the eggs one at a time, mixing on low speed. Make sure only a little yellow remains from the previous egg before adding the next.
  • With the mixer on low speed, add in the heavy cream, vanilla, and salt and mix until fully incorporated.
  • Sift the flour into the mixing bowl and mix on low speed for 10 seconds. Scrape down the sides of the bowl and beat for another 10 seconds.
  • Pour the cheesecake batter into the prepared pan and DO NOT scrape the sides of the bowl, just pour and discard what remains.
  • Place the cheesecake on a rimmed baking sheet on the middle oven rack and bake for 50 to 65 minutes. I use a 9-inch pan and a convection oven and find that 65 minutes is perfect. The cheesecake will puff up when baking and then sink when it cools, this is normal. Once the top has turned a deep golden brown and the center is slightly jiggly.
  • If the cheesecake isn't as dark as you'd like it, you can broil on low for about 1 minute. Keep a very close eye on the top because you don't want it to start smoking.
  • Transfer the cheesecake to a wire rack to cool to room temperature.
  • Transfer the cheesecake (in the pan) to the refrigerator to chill for at least 8 hours, preferably overnight. Remove the cheesecake from the refrigerator 1 to 2 hours before slicing and serving. Use the parchment edges to lift the cheesecake off of the pan base.
  • For super clean cheesecake slices, heat a large chef knife under hot water and slice the cheesecake.
  • Serve plain or topped with fresh berries or your favorite cheesecake topping.


  • You can make this without the aluminum foil layer but it helps to burn/caramelize the sides and bottom.
  • The reason you don’t want to scrape the bowl is that there’s a chance that there are thicker clumps clinging to the sides and you don’t want that in with the final cheesecake batter.
  • Do not remove the cheesecake from the pan until it has completely cooled.
  • If you want to, you can reduce the vanilla extract to 1 teaspoon and add 1 to 2 teaspoons of another flavor extract for a flavored cheesecake.
  • You could also add some lemon zest and juice to the recipe.
  • This cheesecake should be served at room temperature but stored in the refrigerator.
  • Store in the refrigerator for up to 1 week.
  • If you plan to bake this in an 8-inch springform pan, you should make sure the sides are 4-inches deep.
  • It’s extremely important that you pay attention to the mixing speeds and time in this recipe. You do not want to overwhip the eggs or cream as it will result in air bubbles or a more souffle-like texture. Slow and minimal mixing will help obtain the silky, creamy cheesecake texture.
  • You can freeze this cheesecake for up to 3 months. Simply let it cool completely in the refrigerator, then wrap with plastic wrap and aluminum foil. If you have a cardboard cake round used to support layer cakes, this would also be great for supporting the cheesecake.
  • This cheesecake recipe is extremely forgiving and is meant to have an imperfect and rustic look but is still impressive and perfect for a party.
  • You can increase the sugar to 2 cups or reduce it to 1 1/4 cup depending on the sweetness level desired.


Calories: 501kcal | Carbohydrates: 32g | Protein: 8g | Fat: 39g | Saturated Fat: 22g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 11g | Trans Fat: 1g | Cholesterol: 194mg | Sodium: 475mg | Potassium: 157mg | Fiber: 1g | Sugar: 27g | Vitamin A: 1570IU | Vitamin C: 1mg | Calcium: 105mg | Iron: 1mg