Basque Burnt Cheesecake

If you've seen a cracked, deeply caramelized, almost-burnt-looking cheesecake all over social media, that's Basque Burnt Cheesecake — and it's one of the easiest cheesecakes you'll ever make, precisely because it's supposed to look a little rustic and imperfect.

Originally from San Sebastián, Spain, this cheesecake skips the water bath, the crust, and the fussy technique entirely. You bake it hot and fast until the top is deeply caramelized and almost burnt, while the inside stays impossibly creamy and custard-like.

Ingredients

• 900g cream cheese, room temperature
• 300g granulated sugar
• 6 large eggs, room temperature
• 480ml heavy cream
• 1 tsp salt
• 1 tsp vanilla extract
• 40g plain flour

Directions

1. Preheat oven to 230°C/450°F (yes, that hot). Line a 23cm/9-inch springform pan with two overlapping sheets of parchment paper, letting the excess hang generously over the sides — it should look messy, that's intentional.

2. Beat cream cheese and sugar together until smooth, scraping down the sides as needed.

3. Add eggs one at a time, beating well after each addition.

4. Add heavy cream, salt, and vanilla, mixing until just combined.

5. Sift in the flour and fold gently until just incorporated — don't overmix.

6. Pour into the prepared pan and bake for 50-60 minutes, until the top is deeply burnished, almost burnt-looking, and the center still has a significant jiggle.

7. Let cool at room temperature for at least an hour, then refrigerate for at least 4 hours (overnight is best) before slicing.

Note: the deep caramelization on top is not a mistake — it's the entire point, and where all that rich, almost toffee-like flavor comes from.

Hugs, Alla xox

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