Basque Burnt Cheesecake

 

Introduction

The Basque Burnt Cheesecake hails from San Sebastián, Spain, and has captured dessert lovers worldwide. Unlike the traditional New York style, this cheesecake is baked at high heat to create a deeply caramelized, “burnt” exterior that acts as a natural crust, while the inside remains luxuriously creamy and custard-like.

Ingredients

2 lbs (900 g) cream cheese, full-fat, softened to room temperature

1 ½ cups granulated sugar

6 large eggs, room temperature

2 cups heavy cream (double cream)

1 teaspoon salt

1 teaspoon vanilla extract

1/3 cup all-purpose flour, sifted

Instructions

Preheat Oven: 400°F (200°C).

Prepare Pan: Grease a 9-inch springform pan and line it with two large overlapping sheets of parchment paper, making sure the paper extends at least 2 inches above the rim.

Cream Cheese Base: In a large stand mixer, beat the cream cheese and sugar on medium speed until perfectly smooth and the sugar has fully dissolved.

Add Eggs: Incorporate eggs one at a time, beating until fully combined before adding the next.

Add Cream & Flavoring: Reduce speed to low and gradually pour in heavy cream, vanilla, and salt.

Fold in Flour: Gently fold in sifted flour until the mixture is fully smooth with no white streaks.

How to Make

Pour Batter: Transfer the batter into the prepared pan and tap it gently on the counter to remove large air bubbles.

Bake: 50–60 minutes, until the top is dark brown and the center still wobbly.

Optional: Broil for 1–2 minutes if the top needs extra color—watch carefully!

Cool: Let the cheesecake cool completely at room temperature. Expect cracks and slight sinking—this is signature.

Chill: Refrigerate at least 4 hours or overnight to set fully.