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Basque Burnt Cheesecake

Basque burnt cheesecake is a rich, creamy dessert with a deeply caramelized top and dark, slightly charred edges. It is made by baking a mixture of cream cheese, eggs, sugar, and cream at high heat until the surface is intensely browned and the interior remains smooth and custardy, resulting in a rustic, irregular appearance with a contrasting texture.
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Prep Time 15 minutes
Cook Time 45 minutes
Total Time 1 hour
Servings: 8
Course: Main Course
Cuisine: French
Calories: 420
Ingredients Equipment Method

Ingredients
  

  • 1 cup granulated sugar
  • 16 oz cream cheese softened
  • 4 large eggs
  • 1 cup heavy cream
  • 1 teaspoon vanilla extract
  • 1/4 teaspoon salt

Equipment

  • 8-inch springform pan
  • Mixing bowls
  • Whisk
  • Parchment paper
  • Hand mixer or stand mixer
  • Oven

Method
 

  1. Preheat your oven to 400°F (200°C) and line the springform pan with parchment paper, making sure to leave excess over the sides for easy removal.
  2. In a mixing bowl, combine the softened cream cheese and granulated sugar. Whisk them together until smooth, light, and slightly fluffy, with no lumps remaining.
  3. Add the eggs one at a time, whisking after each addition to incorporate fully. This creates a silky, slightly runny batter that coats the spoon smoothly.
  4. Pour in the heavy cream and vanilla extract, then mix again until the mixture is completely combined, smooth, and glossy, with no streaks or lumps.
  5. Add a pinch of salt to balance the sweetness and give depth to the flavor. Give it a final gentle whisk to meld everything together.
  6. Pour the batter into the prepared pan, smoothing the top with a spatula to ensure an even surface.
  7. Bake the cheesecake in the preheated oven for about 45 minutes, or until the top is deeply browned and looks almost burnt in spots, with a crackled surface.
  8. Remove the cheesecake from the oven and let it cool in the pan for at least 1 hour. Its edges will be umber and slightly crisp, while the center remains luscious and custardy.
  9. Once cooled, gently lift the cheesecake out of the pan using the parchment overhang and transfer to a serving plate. The surface will be dark, with a rustic, irregular appearance.
  10. Slice with a sharp knife, revealing the contrasts between the caramelized top and the silky interior. Serve at room temperature or slightly chilled for the best experience.