Print Friendly, PDF & Email

Basque Burnt Cheesecake is a delicious and unique dessert known for its caramelized exterior and creamy interior. Originating from Basque Country in Spain, this cheesecake is easy to make and doesn’t require a water bath like traditional cheesecakes. Here’s a recipe for Basque Burnt Cheesecake that you can try at home:


  • 2 pounds (about 900g) cream cheese, at room temperature
  • 1 1/4 cups granulated sugar
  • 5 large eggs, at room temperature
  • 1 1/2 cups heavy cream
  • 2 teaspoons vanilla extract
  • 1/4 cup all-purpose flour
  • Zest of 1 lemon (optional)
  • Confectioners’ sugar, for dusting (optional)


  1. Preheat your oven to 400°F (200°C). Line the bottom and sides of a 9-inch springform pan with parchment paper, leaving some overhang for easy removal later.
  2. In a large mixing bowl, beat the cream cheese and granulated sugar together until smooth and creamy.
  3. Add the eggs one at a time, mixing well after each addition. Scrape down the sides of the bowl as needed to ensure everything is well combined.
  4. Pour in the heavy cream and vanilla extract, and mix until incorporated.
  5. Gradually add the flour to the batter and mix until smooth. The flour helps to stabilize the cheesecake and create a firmer texture.
  6. Stir in the lemon zest if using, for a hint of citrus flavor.
  7. Pour the cheesecake batter into the prepared springform pan. Tap the pan gently on the counter to release any air bubbles.
  8. Place the pan in the preheated oven and bake for about 50-60 minutes, or until the top is deeply golden brown and the edges are set but the center is still slightly jiggly.
  9. Remove the cheesecake from the oven and let it cool completely in the pan on a wire rack. As it cools, the cheesecake will deflate slightly and form its characteristic cracked and burnt top.
  10. Once cooled, carefully remove the cheesecake from the pan by lifting the parchment paper edges. Transfer it to a serving plate.
  11. Optionally, dust the top of the cheesecake with confectioners’ sugar before serving.
  12. Slice and enjoy your Basque Burnt Cheesecake at room temperature or chilled. The creamy interior and caramelized exterior make for a delicious contrast in flavors and textures.

This cheesecake is best enjoyed within a few days and can be stored in the refrigerator. It’s a wonderful dessert to impress your family and friends with its rustic charm and delightful taste!

for more good recipes click here


By uvu44

Leave a Reply

Your email address will not be published. Required fields are marked *