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5 from 3 votes
Overhead photo of Burnt Basque Cheesecake on parchment paper with a bowl of strawberries and a slice on a plate with a fork
Burnt Basque Cheesecake
Prep Time
15 mins
Cook Time
1 hr 5 mins
Total Time
1 hr 20 mins
 

Burnt Basque Cheesecake is crustless, has a smooth and creamy center and a dark, caramelized burnt top. This cheesecake hails from San Sebastian, Spain and it's just decadent!

Course: Dessert
Cuisine: Spanish
Keyword: cheesecake, cream cheese
Servings: 12 servings
Calories: 542 kcal
Author: MaryAnn Dwyer
Ingredients
  • unsalted butter, for the pan
  • 2 lb. cream cheese, room temperature
  • 1 1/2 cups granulated sugar
  • 6 large eggs
  • 2 cups heavy cream
  • 1 tsp. kosher salt
  • 1 tsp. vanilla extract
  • 1/3 cup all-purpose flour
Instructions
  1. Place a rack in the middle of your oven and preheat to 400 degrees. Butter your springform pan and line with 2 overlapping 16x12" sheets of parchment paper. Make sure the paper comes at least 2 inches above the top of the pan on all sides. Place pan on a rimmed baking sheet.

  2. In the bowl of a stand mixer sitted with a paddle attachment, beat cream cheese and sugar on medium-low speed until smooth, scraping down the sides of the bowl as needed, about 2 minutes.

  3. Increase the speed to medium and add the eggs, one at a time, beating each for 15 seconds before adding the next. Scrape down the bowl, then reduce the speed to medium-low. Add the cream, salt and vanilla and beat for 30 seconds until combined.

  4. Turn off the mixer and sift the flour evenly over the cream cheese mixture. Beat on low until well combined, about 15 seconds. Scrape down the sides and continue to beat until mixture is smooth, about 10 seconds.

  5. Pour batter into the prepared pan. Bake until deeply golden brown on top and still very jiggly in the center, 60-65 minutes.

  6. Let cool slightly (the cheesecake will fall as it cools), then unmold. Let it totally cool. Carefully peel away the parchment from the sides. Slice and serve at room temperature.

Recipe Notes

You will need a 10-inch springform pan to make this cheesecake

This cheesecake can be made a day in advance. Just cover and chill in your fridge.

If you do decide to make it a day ahead, make sure to remove it from the fridge a few hours ahead of enjoying to take away the chill.

Nutrition Facts
Burnt Basque Cheesecake
Amount Per Serving
Calories 542 Calories from Fat 387
% Daily Value*
Fat 43g66%
Saturated Fat 25g156%
Trans Fat 1g
Polyunsaturated Fat 2g
Monounsaturated Fat 12g
Cholesterol 231mg77%
Sodium 453mg20%
Potassium 173mg5%
Carbohydrates 32g11%
Fiber 1g4%
Sugar 28g31%
Protein 9g18%
Vitamin A 1733IU35%
Vitamin C 1mg1%
Calcium 115mg12%
Iron 1mg6%
* Percent Daily Values are based on a 2000 calorie diet.