Looking for the best Burnt Basque cheesecake recipe that’s easy, creamy, and caramelized to perfection? You’re in the right place. This crustless cheesecake with a dark, deeply caramelized top is a Basque Country classic that’s taken the world by storm.
Perfect for beginners and home bakers, this version is rich, rustic, and forgiving — no water bath, no crust, just simple indulgence.
📜 What is Burnt Basque Cheesecake?
Originating from San Sebastián in Spain’s Basque region, this cheesecake was created in the 1990s at La Viña bar. Unlike traditional New York-style cheesecakes, it’s baked at a high temperature to form a caramelized top while keeping the center creamy and slightly jiggly.
🧾 Ingredients
| Ingredient | Quantity |
|---|---|
| Cream cheese | 500 g (room temp) |
| Granulated sugar | 200 g |
| Eggs | 4 large |
| Heavy cream (35%) | 250 ml |
| All-purpose flour | 1 tbsp (optional) |
| Vanilla extract | 1 tsp (optional) |
| Salt | A pinch |
✅ No crust needed. Use a springform pan lined with baking paper.
👨🍳 How to Make Burnt Basque Cheesecake – Step-by-Step
1️⃣ Prep Your Pan and Oven
- Preheat the oven to 220°C (425°F).
- Line an 8-inch (20 cm) springform pan with parchment paper. Let it overhang by 2–3 inches.
2️⃣ Mix the Batter
- In a large bowl, beat cream cheese and sugar until smooth and fluffy (2–3 minutes).
- Add eggs one at a time, mixing well after each.
- Stir in cream, vanilla, salt, and flour (if using).
- Mix until completely smooth and silky.
3️⃣ Bake Until Burnt (But Not Dry)
- Pour the batter into the pan. Tap gently to remove air bubbles.
- Bake for 30–40 minutes until the top is deep brown, the edges are set, and the center is still jiggly.
- Optional: Broil for 2 extra minutes for a darker top.
4️⃣ Cool and Chill
- Let the cheesecake cool to room temperature in the pan.
- Chill in the fridge for at least 4 hours, preferably overnight.
✅ It will firm up but stay creamy inside.
5️⃣ Serve and Enjoy
- Slice and serve chilled or slightly warm.
- Pairs beautifully with a strong coffee or sweet dessert wine.
💡 Pro Tips for the Perfect Burnt Basque Cheesecake
- Don’t overbake: The jiggly center is what makes it special.
- Use full-fat cream cheese for the creamiest texture.
- Use a high oven temperature — that burnt top is the signature!
- Let it cool completely before slicing for clean edges.
📌 Why You’ll Love This Recipe
- ✅ No crust
- ✅ No water bath
- ✅ Forgiving and rustic
- ✅ Ready in under 1 hour (plus chilling time)
- ✅ Looks fancy but easy to make
❓ FAQs
Can I freeze Burnt Basque Cheesecake?
Yes! Wrap slices tightly and freeze for up to 2 months. Thaw overnight in the fridge.
What’s the difference between Basque cheesecake and New York cheesecake?
Basque cheesecake is lighter, crustless, and caramelized on top, while New York cheesecake is denser, with a graham crust and water-bath bake.
Can I make a mini version?
Absolutely! Adjust baking time to about 20–25 minutes for smaller ramekins.
🍴 Serving Ideas
- Dust with powdered sugar or cocoa
- Serve with berry compote
- Drizzle with honey or caramel
- Top with fresh fruit
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