Burnt Basque Cheesecake

This Burnt Basque Cheesecake is rich, creamy, and beautifully caramelized on top with a custard-like center. Baked at high heat with no crust or water bath, it’s an easy yet impressive dessert our family loves making together.

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Course: Dessert

Cuisine: American, European, spanish

Keyword: Basque Cheesecake Recipe, Burnt Basque Cheesecake, crustless cheesecake, easy baked cheesecake, San Sebastian Cheesecake

Prep Time: 15

Cook Time: 55

Cooling & Chilling Time: 6

Total Time: 7 10

Servings: servings

Calories: 420kcal

Cost: $14

Equipment

1 10-inch springform pan Removable sides make it easier to release the delicate cheesecake.
2 large sheets parchment paper Used to line the pan and create the classic rustic edges.
1 Electric mixer Helps create a silky smooth batter.
1 Large mixing bowl
1 Baking Sheet Place under the springform pan to catch any drips.
1 Spatula

Ingredients

32 oz cream cheese room temperature
1 ½ cups granulated sugar
½ teaspoon kosher salt
6 large eggs room temperature
2 cups heavy cream room temperature
1 teaspoon vanilla extract
2 tablespoons all-purpose flour
1 tablespoon butter or cooking spray for greasing pan
2 sheets parchment paper

Instructions

Preheat the oven to 400°F (200°C). I always ask my daughter Olivia to help press the oven button, it makes her feel like she’s officially starting the recipe. A properly heated oven is the secret to that beautifully burnt top!
Grease a 10-inch springform pan with [butter]. Line it with two big sheets of [parchment paper], pressing them into the sides so the paper folds and wrinkles naturally. My Olivia loves crinkling the parchment, it’s messy but that rustic look is exactly what we want.
In a large bowl, beat the [cream cheese] using an electric mixer for about 2–3 minutes until smooth and lump-free. I always tell Olivia this is the moment to be patient, smooth cream cheese means a silky cheesecake later.
Add the [granulated sugar] and [kosher salt] to the cream cheese. Beat again until the mixture becomes light and fluffy. Olivia usually sneaks a tiny taste here and proudly announces it’s already delicious.
Crack in the [eggs] one at a time, mixing well after each addition. I let Olivia crack the eggs into a small bowl first, less mess and it gives her confidence in the kitchen.
Pour in the [heavy cream] and [vanilla extract]. Beat until the batter looks smooth and glossy. It should already look rich and luxurious.
Add the [all-purpose flour] and mix just until incorporated. I always remind Olivia not to overmix, just enough so the flour disappears.
Pour the batter into the prepared parchment-lined pan and gently smooth the top with a spatula. Tap the pan lightly on the counter to release air bubbles. Olivia loves doing the “tap-tap dance” with the pan.
Bake for 50–60 minutes until the top turns deep brown and almost burnt. The center should still jiggle slightly when you shake the pan. Don’t worry, this dramatic look is exactly what makes Burnt Basque Cheesecake special.
Let the cheesecake cool completely at room temperature for about 4 hours, then refrigerate for at least 2 hours. The center will settle and become creamy. Olivia always watches it slowly sink and calls it “the cheesecake magic.”
Remove the cheesecake from the pan and peel away the parchment paper. Slice and serve slightly chilled or at room temperature. Watching Olivia take that first bite always reminds me why these recipes are worth saving forever.

Notes

• Don’t fear the burnt top. That dark caramelized crust is the signature of authentic Burnt Basque Cheesecake.

• Room-temperature ingredients matter. They create a smoother batter and creamier texture.

• Serve slightly warm or at room temperature for the most custard-like center.

• Make it gluten-free: Replace all-purpose flour with cornstarch.

• Storage: Keep refrigerated in an airtight container for up to 5 days.

• Freezing tip: Wrap slices tightly and freeze for up to 2 months.

• This cheesecake pairs beautifully with fresh berries, espresso, or a drizzle of honey for a simple but elegant finish.

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