Go Back
To make a great burnt Basque cheesecake, you need these simple ingredients:

Burnt Basque Cheesecake

Indulge in the irresistible flavors of Burnt Basque Cheesecake with this delightful and easy recipe! This creamy dessert is simple to make, requiring just a few ingredients and minimal effort. Follow my straightforward steps to achieve the perfect texture and learn tips for mouthwatering variations. Whether you're baking for a special occasion or just treating yourself, click through to explore this scrumptious recipe that will impress everyone!
Print Recipe Pin Recipe

Ingredients
  

2 cups (500g) cream cheese, softened

1 cup (200g) granulated sugar

3 large eggs

1 cup (240ml) heavy cream

1 teaspoon pure vanilla extract

1/4 cup (30g) all-purpose flour

Pinch of salt

Parchment paper (for lining the pan)

Instructions
 

Preheat the oven to 400°F (200°C). Line the bottom and sides of a 9-inch (23cm) springform pan with parchment paper, allowing the edges to hang over the sides. This will help the cheesecake maintain its tall shape and will make it easier to remove after baking.

    In a large mixing bowl, beat the softened cream cheese with an electric mixer on medium speed until smooth and creamy, about 2-3 minutes.

      Gradually add the granulated sugar, continuing to beat until fully incorporated and the mixture is light and fluffy.

        Add the eggs one at a time, mixing on low speed after each addition until just combined.

          Pour in the heavy cream and vanilla extract, mixing until smooth. Be careful not to overmix.

            Sift the all-purpose flour and pinch of salt into the mixture, and gently fold using a spatula until just combined. Don’t worry if there are some lumps—this will create a lovely texture.

              Pour the batter into the prepared springform pan. Spread it evenly with a spatula.

                Bake in the preheated oven for 25-30 minutes, or until the top is nicely browned and the center is still slightly jiggly. Don’t worry—the jiggle will settle as it cools.

                  Once baked, turn off the oven and leave the cheesecake inside for an extra 15 minutes without opening the door, allowing it to cool gradually.

                    Carefully remove the cheesecake from the oven and let it cool at room temperature for about 1 hour. Then, refrigerate for at least 4 hours or overnight for the best flavor and texture.

                      When ready to serve, gently lift the cheesecake from the pan and remove the parchment paper. You can dust the top with powdered sugar or serve alongside fresh berries, if desired.

                        Prep Time: 20 minutes | Total Time: 1 hour 10 minutes + chilling | Servings: 8-10 slices