This Basque Burnt Cheesecake a dense cheesecake with a deep brown, toasted top and bottom. It doesn’t have a cheesecake crust, so it comes together super quick. Whip up this homemade basque cheesecake for any dessert occasion. Grab more of my baked cheesecake recipes here!
I’ve been seeing this cheesecake all over my youtube and had to give it a try. To me, it almost tastes like a toasted marshmallow and I dig that very much.
What is a Basque Cheesecake
A Basque Cheesecake is a popular crustless cheesecake that was created in 1990 by Chef Santiago Rivera of La Viña in San Sebastian, Spain.
It’s baked at a higher temperature so it gives you that burnt exterior while the filling of the cheesecake is super creamy. This is a custard-like cheesecake instead of a thick and creamy cheesecake you traditionally make.
How to make basque burnt cheesecake
Start by preheating your oven to 400 degrees. Then line your cheesecake pan with 2 layers of parchment paper.
In your bowl you will want to add in your cream cheese that is softened and mix until it is nice and creamy. Then slowly add in your sugar, flour, and salt.
Once well incorporated, add in the vanilla and eggs one at a time. Make sure to scrape down the sides of the bowl to ensure it all gets mixed.
Pour in half your heavy cream, mix, and then finish mixing the remaining cream in.
TIP: Adding in the heavy cream in increments will ensure that the cheesecake batter does become lumpy.
Pour into your prepared pan, bake for an hour, until the top gets a nice deep brown color.
Remove from the oven and allow it to cool till it is room temperature. Then chill overnight.
Once your cheesecake is fully cooled, slice and serve!
How to freeze Basque Cheesecake
If you want to freeze your cheesecake, you are more than welcome to. All you have to do is allow your cheesecake to be fully set up which means it needs to cool completely.
I like to sit the whole cheesecake or slices on a parchment paper lined baking sheet and place in the freezer uncovered until frozen. Then I wrap them well with plastic wrap or tin foil and place in a freezer container or bag, and freezer for 2 months.
To thaw, I remove the plastic wrap or foil and place in the fridge in an airtight container overnight.
How long will Basque Cheesecake last
You can store your cheesecake around 5 to 7 in the refrigerator. It is best to serve this cheesecake within the first few days of making it. As it will have the best texture and flavor.
Can I add a crust to the cheesecake?
You will find adding a crust to your cheesecake will leave your cheesecake crust burnt on the bottom. I know that seems odd since the whole cheesecake is burnt, but trust me the cheesecake being extra toasty is a good thing, but the crust itself will have a bitter burnt flavor that won’t be a good thing.
So for this particular cheesecake I recommend it to have no crust.
Why does Basque Cheesecake Crack?
Cracks around the edge of the cheesecake are normal for a basque cheesecake.
The first reason being that no water bath is used, so there’s no additional moisture in the oven to keep the top of the cheesecake from drying out while it cooks at a high temperature.
The second reason being that the cheesecake is slightly overbaked as you can probably tell. You know.. burnt cheesecake and all.
Other reasons for cheesecake cracking can be from the cheesecake being overmixed once the eggs are added or while they’re being added. Sometimes air bubbles can develop and come to the surface and cause cracking as well.
Interested in More Cheesecakes
- Mini Chocolate Chip Cheesecakes | A bite-size cheesecake with a golden crust, and a chocolate chip cheesecake filling.
- Carrot Cheesecake Cake | Here is a carrot cake cheesecake cake! This is one of my favorites, is a carrot cake that is a cheesecake center.
- Espresso Cheesecake | Whip up this coffee-infused cheesecake that is incredibly rich and decadent.
- Triple Chocolate Cheesecake | This cheesecake is the chocolate lover’s dream. It’s decadent and over the top!
- 24 ounces cream cheese room temperature
- 1 1/4 cups granulated sugar
- 3 tablespoons all-purpose flour
- 1/2 teaspoon salt
- 2 teaspoon vanilla extract
- 4 large eggs
- 1 1/2 cups heavy cream
- Preheat the oven to 400 degrees F. Line a 9-inch springform pan with 2 layers of parchment paper, leaving 2 inches of overhang on the parchment paper.
- In a large mixing bowl, add in the cream cheese. Beat with a hand mixer on medium until smooth.
- Add in the granulated sugar, flour, and salt. Beat until combined.
- Add in the vanilla extract and then the eggs one at a time. Beat in each egg until incorporated and scrape down the bowl afterward. Repeat with each egg.
- Add in about half of a cup of heavy cream. Beat until incorporated.
- Add in another half of a cup of heavy cream. Beat until incorporated.
- Beat in the remaining heavy cream. Scrape down the bowl and beat in any unmixed bits.
- Place in the preheated oven and bake for 1 hour until the top is a deep brown color.
- Remove from the oven and let cool to room temperature. Once cooled, place in the refrigerator to chill overnight.
- Cut and serve.