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.

Why you'll love Basque cheesecake

• No crust, no water bath — just one bowl and one pan.
• Cracks are welcome! It's meant to look rustic.
• Caramelized, toffee-like top with a silky, custardy centre.
• Naturally almost gluten-free — only 40g of flour.

Ingredients (one 9-inch / 23cm cheesecake, serves 12)

• 900g (2 lb) cream cheese, room temperature
• 300g (1 1/2 cups) granulated sugar
• 6 large eggs, room temperature
• 480ml (2 cups) heavy cream
• 1 tsp salt
• 1 tsp vanilla extract
• 40g (1/3 cup) 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.

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Alla's tips

• Everything at room temperature — cold cream cheese makes a lumpy batter.
• Strain the batter through a sieve for the silkiest texture.
• Trust the jiggle. It will look underbaked in the middle, but it sets as it cools.
• Use the middle rack. If your oven runs hot, check from 45 minutes.
• Want it extra dark? Turn on the top grill/broiler for the last 2–3 minutes and watch closely.
• Serve at room temperature for the creamiest texture.

Storage

Keep covered in the fridge for up to 5 days. Freeze slices for up to 1 month and thaw overnight in the fridge.

Frequently asked questions

Why is my Basque cheesecake not dark on top?
The oven wasn't hot enough. Use an oven thermometer, or finish under the grill for a couple of minutes.

Is it supposed to be runny in the middle?
Creamy and soft, yes — but not liquid. If it's runny after chilling overnight, bake 5–10 minutes longer next time.

Can I make it gluten-free?
Yes — swap the flour for 2 tbsp cornstarch.

Can I use a smaller pan?
Halve the recipe for a 6-inch pan and start checking from 30–35 minutes.

Why did it puff up and sink?
That's completely normal for Basque cheesecake — it gives it the classic rustic look.

More cheesecakes to try

• Japanese Cotton Cheesecake
• German Chocolate & Caramel Cheesecake
• Cinnamon Roll Cheesecake
• Ube Cheesecake

Hugs, Alla xox

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