If you adore a cheesecake that’s luxuriously creamy inside with a deeply caramelized, rustic exterior, then Creamy Burnt Basque Cheesecake is your dream dessert! Born in Spain’s Basque region, this crowd-pleaser skips the fuss and delivers a melt-in-your-mouth texture with irresistible toasty edges—making it as impressive to look at as it is to eat.
Why You’ll Love This Recipe
- No-Fuss, No Crust: Forget the stress of a water bath or a finicky crust—this cheesecake is all about ease and simplicity.
- Silky Meets Caramelized: The contrast between that creamy, almost custard-like center and the boldly caramelized top is pure magic in every bite.
- Impressively Rustic: Its perfectly imperfect, wrinkly edges give Creamy Burnt Basque Cheesecake a signature artisan look—no special skills required!
- Make-Ahead Friendly: Bakes ahead beautifully, meaning you’re free to entertain or relax while your dessert chills to perfection.
Ingredients You’ll Need
This Creamy Burnt Basque Cheesecake relies on just a handful of essential ingredients, and that’s the secret to its pure, standout flavor. Each one plays a special role in building that luscious texture and unforgettable taste—and, best of all, you probably already have most of them in your kitchen.
- Cream Cheese (500g): The foundation—make sure it’s softened to room temperature for the smoothest, creamiest texture.
- Granulated Sugar: Adds just the right amount of sweetness and encourages that gorgeous, burnished top.
- Large Eggs: Bind everything together for a silky custard center—room temperature eggs blend in seamlessly.
- Lemon Juice: Offers a subtle brightness that lifts the rich creaminess and balances flavors.
- Pure Vanilla Extract: Brings a touch of warmth and depth; use a good-quality extract if you can.
- Salt: Just a pinch to let those creamy, tangy notes truly shine.
- 35% Whipping Cream: Adds dreamy lightness and that melt-in-your-mouth texture.
- All-Purpose Flour: A little goes a long way—this tiny bit of flour helps the cheesecake set without turning dense.
Variations
Don’t be afraid to put your own spin on Creamy Burnt Basque Cheesecake! This recipe is joyfully adaptable—perfect for creative bakers, those with dietary needs, or anyone looking to make this classic truly their own.
- Orange or Lime Zest: Swap the lemon juice for finely grated zest to infuse a subtle citrusy aroma—or mix and match for a unique twist.
- Gluten-Free Version: Use your favorite one-to-one gluten-free flour blend in place of all-purpose flour; the results are equally dreamy.
- Espresso Infused: Add a teaspoon of instant espresso powder for a coffeehouse vibe that pairs beautifully with the caramelized top.
- Chocolate Swirl: Gently swirl in 2–3 tablespoons of melted dark chocolate for a dramatic marbled effect (just before baking).
How to Make Creamy Burnt Basque Cheesecake
Step 1: Prepare Your Pan
Preheat your oven to 450°F—it needs to be super hot for that signature scorched top! Line an 8-inch springform pan with two big sheets of parchment, overlapping so the paper rises up at least 2 inches above the rim. Crease it as needed. Don’t stress if it looks crinkly or rustic—that’s totally the look you want for this Basque beauty.
Step 2: Make the Cream Cheese Mixture
In a large bowl, beat the cream cheese on medium-high until unbelievably smooth. Gradually sprinkle in ¾ cup of sugar and keep mixing, scraping the bowl down a couple of times, until your batter is pillowy-smooth and the sugar is fully dissolved—this patience pays off with the creamiest, dreamiest texture.
Step 3: Add Eggs, Flavors & Flour
Beat in the eggs one at a time, taking a moment to mix well and scrape the bowl between each addition—this ensures a rich, even custard. Next, add in the lemon juice, vanilla extract, and salt, blending until just combined. In a separate bowl, whisk together the sifted flour, 1 teaspoon of sugar, and half of the cream until smooth; add this to the batter. Then, gradually mix in the remaining cream until your batter is perfectly silky and lump-free.
Step 4: Strain, Bake & Cool
Pour the batter through a sieve directly into your prepared pan to catch any bits that didn’t blend. Slide the cake into the oven and bake for 22–26 minutes, until the top is deeply golden and verging on burnt, but the center still wobbles like set custard. Let it cool completely in the pan—expect some dramatic sinking!—then cover and chill for at least 8 hours or overnight for that truly magical creamy consistency.
Pro Tips for Making Creamy Burnt Basque Cheesecake
- Ultra Smooth Batter: Let your cream cheese and eggs warm up to room temperature before mixing for cloud-like texture and zero lumps!
- Drama Is Good: Don’t be shy when baking; the darker, deeply caramelized top is signature to the authentic Creamy Burnt Basque Cheesecake flavor.
- Strain for Perfection: Pouring the batter through a sieve guarantees a silky-smooth, professional result—definitely worth this quick extra step!
- Chill Time Matters: Resist slicing in right away—overnight refrigeration fully sets the center and lets those delicate custard notes shine.
How to Serve Creamy Burnt Basque Cheesecake
Garnishes
Creamy Burnt Basque Cheesecake shines on its own, but a sprinkle of flaky sea salt or a dusting of powdered sugar makes it look extra enticing. For a burst of color and contrasting flavor, try a few fresh raspberries, sliced figs, or even a drizzle of honey—simple touches to highlight its luxurious texture.
Side Dishes
This rich cheesecake truly needs little accompaniment! A small glass of sweet sherry or dessert wine complements its deep caramel notes, while espresso or strong black coffee cuts through the richness for a classic after-dinner pairing. If you’d like, offer a tart berry compote on the side for a vibrant contrast.
Creative Ways to Present
For a festive table, serve slices of Creamy Burnt Basque Cheesecake on rustic wooden boards or slate platters to show off that dramatic burnt top. Or, cut into small cubes for a gorgeous dessert tapas platter—just add toothpicks and fresh fruit for a playful party twist!
Make Ahead and Storage
Storing Leftovers
Leftover slices of Creamy Burnt Basque Cheesecake keep beautifully! Simply cover the cake (or individual slices) tightly with plastic wrap or place in an airtight container, and refrigerate for up to four days—making it ideal for sweet snacking all week.
Freezing
You can absolutely freeze your cheesecake for up to two months. Wrap individual servings in parchment and then foil, or use a freezer-safe container. Thaw in the fridge overnight so it maintains its creamy consistency and doesn’t pick up any unwanted freezer flavors.
Reheating
This is one dessert best enjoyed at room temperature. If your cheesecake is fridge-cold, let slices sit at room temp for 30–45 minutes before serving for the creamiest bite. There’s no need for oven reheating—just patience!
FAQs
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Can I use low-fat cream cheese for Creamy Burnt Basque Cheesecake?
While you can use low-fat cream cheese in a pinch, full-fat cream cheese will deliver the creamiest texture and rich flavor that makes this dessert truly special. Reduced-fat versions may result in a slightly firmer, less luxurious cake.
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Why does the top of my cheesecake look so dark?
The dramatic, almost burnt top is the trademark of a Basque cheesecake! High heat caramelizes the sugar, creating a bittersweet, toasty layer that perfectly balances the rich interior—it’s exactly what you want.
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Do I really need to chill the cheesecake overnight?
Yes! Chilling for at least 8 hours (preferably overnight) allows the center to set to silky perfection and the flavors to fully develop. If you skip this step, the center will likely be too soft to slice cleanly.
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What size pan should I use for Creamy Burnt Basque Cheesecake?
An 8-inch springform pan is the ideal choice, giving you ample height and the classic Basque look with those beautiful, craggy sides. If using a different size, you’ll need to adjust the baking time accordingly.
Final Thoughts
Few desserts are as satisfying to make—or share—as Creamy Burnt Basque Cheesecake. With its easy, no-fuss process and that swoon-worthy creamy center, I hope it becomes a staple in your kitchen too. Gather your friends, slice generously, and savor every perfectly imperfect bite!
Print
Creamy Burnt Basque Cheesecake Recipe
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Total Time: 8 hours 35 minutes
- Yield: 8 servings 1x
- Category: Dessert
- Method: Baking
- Cuisine: Basque
- Diet: Vegetarian
Description
Indulge in the rich and creamy decadence of a Creamy Burnt Basque Cheesecake. This dessert is a delightful twist on the classic cheesecake, featuring a beautifully burnt exterior and a lusciously smooth interior.
Ingredients
Cheesecake:
- 2 x 250g blocks (500g) cream cheese, softened to room temperature
- ¾ cup plus 1 tsp (155g) granulated sugar, divided
- 3 large eggs at room temperature
- 1 tablespoon (15ml) lemon juice
- 1 teaspoon (5ml) pure vanilla extract
- ¼ teaspoon salt
- 1 ¼ cups (300ml) 35% whipping cream
- 2 tablespoons (18g) all-purpose flour, sifted
Instructions
- Preheat the Oven: Preheat the oven to 450°F. Line an 8-inch round non-stick springform pan with parchment.
- Prepare Cheesecake Batter: Beat cream cheese and sugar until smooth. Add eggs, lemon juice, vanilla, and salt. Mix well. Combine flour, sugar, and half of the cream. Add to the batter and mix. Gradually beat in remaining cream.
- Bake the Cheesecake: Pour batter into the prepared pan. Bake for 22-26 minutes until dark brown on top and jiggly in the center.
- Cool and Refrigerate: Let the cheesecake cool in the pan, then refrigerate for at least 8 hours or overnight.
- Serve: Peel away parchment, slice, and serve at room temperature.
Nutrition
- Serving Size: 1 slice
- Calories: 380
- Sugar: 18g
- Sodium: 310mg
- Fat: 29g
- Saturated Fat: 17g
- Unsaturated Fat: 9g
- Trans Fat: 0g
- Carbohydrates: 24g
- Fiber: 0g
- Protein: 6g
- Cholesterol: 140mg
