There’s something irresistible about a Burnt Basque Cheesecake—its caramelized top, creamy center, and rustic charm make it a showstopper. This dessert is decadently rich yet surprisingly simple, requiring just 15 minutes of prep and 40 minutes in the oven. The contrast between the slightly charred exterior and the velvety, melt-in-your-mouth interior is pure magic.
Every bite offers complex flavors—sweet, tangy, and subtly smoky—perfect for impressing guests or indulging solo. Its unforgettable texture and bold appearance make it a standout, while its ease of preparation ensures it’s a joy to make. This cheesecake is a treat for both the eyes and the palate.
Ingredients for Burnt Basque Cheesecake
- 4 cups (32oz/900g) full-fat cream cheese (softened to room temperature)
- 1 ½ cups (12oz/340g) granulated sugar
- 6 large eggs (room temperature)
- 1 cup (8floz/240ml) heavy whipping cream
- 2 tablespoons all-purpose flour
Step-by-Step Instructions
- Preheat the oven to 400°F (200°C). Line a 10-inch (25cm) springform pan with parchment paper, ensuring the paper extends above the edges of the pan.
- In the bowl of a stand mixer, beat the cream cheese on medium speed until smooth and creamy, about 2-3 minutes.
- Add the granulated sugar and continue beating until the mixture is smooth and no lumps remain, about 1-2 minutes.
- Add the eggs, one at a time, beating well after each addition. Scrape down the sides of the bowl to ensure everything is fully combined.
- Pour in the heavy whipping cream and add the flour. Beat on low speed until the batter is smooth and fully incorporated, about 1 minute.
- Pour the batter into the prepared pan and smooth the top with a spatula.
- Bake for 40-45 minutes. The top should be a very dark brown. If it’s not dark enough, turn the broiler to high and watch carefully for 1-2 minutes until the desired color is achieved. Remove immediately once done.
- Let the cheesecake cool to room temperature for 2 hours. Then, cover and refrigerate for at least 6 hours or overnight to chill thoroughly.
- Serve cold, optionally with whipped cream, fresh berries, or a glass of sherry for a delightful pairing!
Perfect Pairings: Serving Suggestions
This Burnt Basque Cheesecake is a showstopper on its own, but pairing it with the right accompaniments can elevate the experience. Serve it with a dollop of freshly whipped cream and a handful of seasonal berries like raspberries or strawberries for a refreshing contrast. For a touch of sophistication, pair it with a glass of sherry or a dessert wine like Moscato. A drizzle of caramel sauce or a dusting of powdered sugar can also add a delightful finishing touch.
Storage Secrets: Keeping It Fresh
To store your cheesecake, cover it tightly with plastic wrap or place it in an airtight container. It will stay fresh in the refrigerator for up to 5 days. If you’d like to freeze it, wrap individual slices in plastic wrap and store them in a freezer-safe bag for up to 2 months. Thaw in the fridge overnight before serving. Remember, this cheesecake is best enjoyed cold, so resist the urge to reheat it!
Recipe Variations: Make It Your Own
Feel free to get creative with this versatile recipe! Add a teaspoon of vanilla extract or a splash of lemon zest to the batter for a subtle flavor twist. For a nutty undertone, mix in a tablespoon of almond flour instead of regular flour. If you’re feeling adventurous, swirl in a layer of chocolate ganache or fruit compote before baking. The possibilities are endless!
Equipment Essentials: Tools for Success
To make this recipe a breeze, ensure you have the right tools. A 10-inch springform pan is essential for easy removal, and parchment paper is a must to achieve that signature rustic look. A stand mixer or hand mixer will help you achieve a smooth, lump-free batter. Finally, an oven thermometer can ensure your oven is at the perfect temperature for that beautifully burnt top.
Common Questions: Troubleshooting Tips
Worried about over-browning? Keep a close eye on the cheesecake during the final minutes under the broiler—it can go from perfect to burnt in seconds. If the center seems too jiggly, let it bake for an additional 5 minutes. For a crack-free top, avoid overmixing the batter. And if your cheesecake sinks slightly in the center after cooling, don’t fret—it’s part of its rustic charm!
Burnt Basque Cheesecake
Ingredients
- 4 cups full fat cream cheese (softened)
- 1 ½ cups granulated sugar
- 6 large eggs (room temperature)
- 1 cup heavy whipping cream
- 2 tablespoons flour
Instructions
- Preheat the oven to 400°F (200°C) and line a 10-inch (25cm) springform pan with parchment paper.
- In the bowl of a stand mixer, beat the cream cheese until creamy.
- Add the granulated sugar and beat until smooth and no lumps of cream cheese remain.
- Add the eggs, one at a time, and scraping down the sides of the bowl after each addition until thoroughly combined.
- Lastly, beat in the heavy whipping cream and the flour until you have a smooth batter.
- Pour into your prepared pan and bake for about 40-45 minutes. At this point, the top of the cheesecake should be a very dark brown. If not, turn the broiler on to high and watch the cheesecake very carefully. It will only take a minute or two to brown. Once it reaches the desired color, pull the cake out of the oven immediately.
- Let cool to room temperature for 2 hours before covering and refrigerating until thoroughly chilled, at least 6 hours or overnight.
- Serve cold, perhaps with a side of whipped cream, fresh berries and a glass of sherry!
