Basque Cheesecake

This incredibly delicious Basque Cheesecake is going to blow your mind! With a perfectly caramelized burnt top, no crust, and a super rich creamy center, this is no ordinary cheesecake. It’s a spectacular culinary treat that is super easy to make and will totally wow your friends and family at first bite!

Burnt Basque Cheesecake Recipe

So what is burnt basque cheesecake? Basically, it’s a dessert that uses almost all of the typical cheesecake ingredients, but it’s crustless and baked at a super high temperature. It originated just a little over 30 years ago in the resort town of San Sebastian, in the Basque region of Spain when chef Santiago Rivera was trying to make a new kind of cake every day and he eventually created this delicious burnt cheesecake!

So yes! It’s purposely burnt on top to give it a deep caramelized flavor, but keep it creamy in the middle. So it’s not dense like a NY-style cheesecake. It’s actually creamy like No Bake Cheesecake, but it isn’t served cold and it’s totally unique. Because baking this cheesecake at such a high temperature creates a complex taste and texture that is unexplainably good. I’m telling you, you have to try it! 

But the best part is that it is so easy to make! The batter literally comes together in just 10 minutes. Then all you have to do is bake and cool the cake, which takes no effort at all. So you’re literally talking about minutes to make this nearly foolproof impressive dessert!

• Cream Cheese – The most important ingredient! I love Philadelphia cream cheese and always use it in all my cheesecake recipes.
• Mascarpone Cheese – This is a type of Italian cream cheese that is a little creamier and richer than regular cream cheese.
• Sugar – I used white granulated sugar to sweeten the cheesecake. Cane sugar will also work.
• Eggs – Several eggs are added for richness and to maintain the structure of the cheesecake.
• Heavy Cream – You must use heavy cream in this recipe. Half and half or milk will not work.
• Flour – Basic all-purpose flour is all you need.
• Vanilla – For the best flavor use pure vanilla extract.
• Sea Salt – Just a pinch of salt is used to balance the sweetness.
• Lemon Zest – The lemon zest adds a lovely bit of acid and makes the Basque burnt cheesecake pop.

Preheat The Oven And Prep The Pan

Before beginning the recipe you need to preheat your oven to 450°F (232°C) to get it nice and hot. Then line a 9-inch springform pan with parchment paper. You will need to use 2 pieces of parchment that overlap and leave at least 2 inches of the paper hanging over the rim. Then set the pan aside for a later step. 

Start The Cheesecake

After your springform pan is prepped you can start making the base of the cheesecake. First, add the cream cheese, mascarpone cheese, and granulated sugar to the bowl of a stand mixer. Next, beat the ingredients together using the paddle attachment with the mixer running on medium speed until the mixture is smooth and there are no visible lumps of cheese. This process will take about 5 minutes and you’ll need to scrape the sides of the bowl from time to time. 

Add The Eggs And Finish The Batter

To complete the cheesecake batter, add the eggs one at a time, mixing them into the batter on low speed for at least 10 seconds before adding the next egg. Once again, you’ll need to occasionally scrape down the sides of the bowl. Then add the heavy cream, flour, vanilla extract, sea salt, and lemon zest to the bowl and continue mixing everything together on medium speed for about a minute or until all the ingredients are fully incorporated. 

Bake The Basque Cheesecake

To bake, pour the batter into the prepared pan leaving about 1½ inches at the top. Then transfer the cheesecake to the hot oven and bake it for 30 minutes until the surface is light brown. Now, increase the oven temperature to 500°F (260°C). Then continue baking it for another 20 to 25 minutes until the surface becomes dark chocolate brown, but it’s still a bit wobbly on the inside. When done, the center of the cheesecake should be between 150°F and 155°F in temperature when checked with a digital instant-read cooking thermometer. 

Let The Cheesecake Set And Serve

Once the burnt Basque cheesecake is done baking, remove it from the oven and then let it cool at room temperature in the pan on a wire rack for at least 4 hours. Then very carefully remove the pan and parchment paper from the sides of the cheesecake. Then use a sharp knife to cut it into slices and then serve it with some berries and chocolate sauce if you like.  

What Is The Difference Between Basque Cheesecake And A Normal Cheesecake?

While normal cheesecake and Basque cheesecake share almost all the same ingredients and the batter is also made in almost exactly the same way, they have a few big differences. To start, Basque cheesecake is crustless and burnt on top. It’s also not dense like NY-style cheesecake. Instead, it’s cooked at a much higher temperature, giving it a souffle-like creamy texture.

Can I Make Gluten Free Burnt Basque Cheesecake?

Most likely yes! But I’ve not tested the recipe. Yet, there is very little flour in this cheesecake so it should work. However, make sure to use a 1-to-1 gluten-free flour that has xanthan gum in it, which acts as a replacement for the gluten that is naturally in all-purpose flour. This recipe will not work properly if there is no xanthan gum in your alternative flour of choice. 

Storage

Leftover burnt basque cheesecake will keep in the fridge for up to 3 days wrapped well in plastic wrap or an airtight container. You can also freeze this cheesecake for up to 3 months. Then just allow it to come to room temperature before serving.

Other Delicious Cakes To Try

• Texas Sheet Cake
• Vanilla Bundt Cake
• No Bake Cheesecake
• Starbucks Lemon Loaf (Copycat)
• Cheesecake
• New York Cheesecake
• Flan Recipe