Creamy Burnt Basque Cheesecake is a unique, decadent dessert that combines a rich, custardy center with a deeply caramelized top. Originating from the Basque region of Spain, this cheesecake is known for its rustic, “burnt” appearance and its deliciously creamy, smooth texture. Unlike traditional cheesecakes, this recipe requires no crust and no water bath, making it much simpler to prepare. The high baking temperature creates a perfect golden-brown top while maintaining a soft, gooey interior.

Full Recipe:

Ingredients

• For the Cheesecake:

  • 2 x 250g blocks (500g) cream cheese, softened to room temperature

  • ¾ cup + 1 teaspoon (155g) granulated sugar, divided

  • 3 large eggs, at room temperature

  • 1 tablespoon (15ml) lemon juice

  • 1 teaspoon (5ml) pure vanilla extract

  • ¼ teaspoon salt

  • 1 ¼ cups (300ml) 35% whipping cream

  • 2 tablespoons (18g) all-purpose flour, sifted

Directions

1. Prepare the Pan: Preheat the oven to 450°F (230°C). Line an 8-inch round non-stick springform pan with two overlapping pieces of parchment paper, ensuring it comes at least 2 inches above the pan.

2. Mix the Batter: Beat the softened cream cheese with an electric mixer until smooth. Add ¾ cup sugar and mix until combined. Beat in eggs, one at a time, ensuring each is well incorporated. Add lemon juice, vanilla, and salt, then mix until smooth.

3. Incorporate Cream and Flour: In a small bowl, whisk the flour with 1 teaspoon sugar and half the cream until smooth. Gradually mix into the batter, then slowly add the remaining cream, mixing until silky and smooth.

4. Bake: Pour the batter into the prepared pan. Bake for 22-26 minutes, until the top is dark brown and the center is still slightly jiggly. Allow the cheesecake to cool completely in the pan (it will deflate as it cools).

5. Chill: Refrigerate the cheesecake for at least 8 hours or overnight for the best texture.

6. Serve: Carefully peel away the parchment paper and slice the cheesecake. Serve at room temperature, topped with whipped cream or fresh berries if desired.

Nutrients (per serving)

• Calories: 300 kcal (approximate)

• Carbohydrates: 17 g

• Protein: 6 g

• Fat: 24 g

• Saturated Fat: 14 g

• Cholesterol: 90 mg

• Sodium: 250 mg

• Potassium: 120 mg

• Sugar: 16 g

The Allure of the “Burnt” Top

The burnt top of the Basque cheesecake is one of its defining characteristics. While many cheesecakes are known for their pale, golden tops, this cheesecake is baked at a high temperature, creating a deep, caramelized color. This high-heat baking results in a perfect golden-brown top that gives the cheesecake its rustic charm. The caramelization enhances the flavor, giving the dessert a slightly smoky and sweet finish, which contrasts beautifully with the soft, creamy interior.

The darkened top is not only a visual delight but also an essential part of the flavor profile. As the sugars in the batter caramelize, they create a subtle depth of flavor, adding complexity to the otherwise smooth and rich texture of the cheesecake.

A Rich and Creamy Texture

What makes Creamy Burnt Basque Cheesecake stand out from traditional cheesecakes is its incredibly creamy, almost gooey interior. The batter is a combination of softened cream cheese, eggs, granulated sugar, lemon juice, vanilla, and whipping cream. The high-fat content from the cream cheese and heavy cream gives the cake a luxurious texture that is rich without being overly heavy. This results in a cheesecake that’s more custard-like than traditional varieties, with a smooth and silky mouthfeel.

The addition of flour in the batter is key to the cake’s structure. It helps to create the right consistency and gives the cake its beautiful texture. As the cheesecake cools, it slightly deflates, which adds to its creamy, soft consistency. The result is a dessert that’s rich and dense yet light and airy in texture.

No Water Bath, No Crust

One of the reasons this cheesecake is so easy to make is that it requires neither a water bath nor a crust. Traditional cheesecakes often require a water bath to prevent cracking and ensure even baking, but this recipe skips that step entirely. The high oven temperature is what creates the perfect “burnt” top, while the batter is thick enough to remain stable and smooth without any additional support.

The absence of a crust makes this cheesecake even simpler to prepare. Many cheesecakes require a graham cracker or biscuit crust, but this one focuses purely on the rich, creamy filling. Without the crust, the cheesecake’s flavor shines even brighter, and the focus remains on the smoothness of the filling and the caramelized top.

How to Make the Cheesecake

The process of making Creamy Burnt Basque Cheesecake is straightforward, making it an accessible dessert even for beginners.

1. Mixing the Batter: The cream cheese is beaten until smooth, and then sugar is added, followed by eggs, lemon juice, vanilla, and salt. This creates a light, fluffy base that will hold up well during baking.

2. Incorporating Cream and Flour: The next step is to whisk the flour with a little sugar and cream, then incorporate it into the batter. The rest of the cream is gradually added, resulting in a smooth, silky texture.

3. Baking the Cheesecake: Once the batter is ready, it’s poured into a springform pan lined with parchment paper and baked at 450°F (230°C) for 22-26 minutes. The high temperature creates the signature burnt top while leaving the center slightly jiggly.

4. Chilling for the Perfect Texture: After baking, the cheesecake should be allowed to cool completely before being refrigerated for at least 8 hours or overnight. This cooling period allows the flavors to meld together and helps the texture set to its optimal creamy consistency.

Serving the Cheesecake

When ready to serve, carefully peel away the parchment paper and slice the cheesecake. For an added touch, top with freshly whipped cream or a selection of fresh berries. The creamy texture and caramelized top pair wonderfully with a light, fluffy topping or the tartness of fresh fruit, making it an excellent dessert for any occasion.

Nutritional Information

With 300 calories per serving, this dessert is decadent without being too overwhelming. It contains 24 grams of fat, with 14 grams of saturated fat, which is typical for a rich, creamy dessert like cheesecake. The cheesecake also provides 6 grams of protein from the cream cheese and eggs, contributing to its satisfying texture.

While the sugar content is relatively high at 16 grams per serving, much of this comes from the sweetness of the cheesecake and its rich flavor. The 5 grams of carbohydrates come mostly from the sugar and the minimal amount of flour used in the batter.

A Perfect Dessert for Any Occasion

Creamy Burnt Basque Cheesecake is the perfect dessert for a wide range of occasions. Its simplicity makes it an ideal weeknight treat or a casual gathering, while its rich flavors and unique appearance make it perfect for more formal events. The creamy texture, caramelized top, and easy preparation make this cheesecake a standout choice for anyone who loves indulgent desserts.

Whether you’re looking to impress guests at a dinner party or treat yourself to a delicious homemade dessert, this cheesecake will not disappoint. Its balanced flavors and luxurious texture make it a dessert that everyone will rave about. So, the next time you’re craving something rich, creamy, and just a little bit different from the usual cheesecake, give this Creamy Burnt Basque Cheesecake a try. It’s a dessert that’s sure to become a favorite in your recipe repertoire!