Basque Burnt Cheesecake
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This Basque Burnt Cheesecake has a mousse-like creamy vanilla texture and a golden caramelized surface on the outside. It is so easy to make with just 7 ingredients!
Basque Burnt Cheesecake is like the opposite of the American-style New York cheesecake. New York style is known for its graham cracker crust and dense middle. On the other hand, Basque Burnt Cheesecake goes against all the baking rules.
It appears burnt on the outside and does not have a crust at all. It has a rustic look due to being baked in parchment paper, it has wrinkled sides and rough edges. It is not dense, but rather light, and airy with a souffle-like mouthfeel.
The intentional “burning” of the cheesecake adds a distinct caramel flavor to the exterior of the cheesecake. Combined with the creamy, custardy cheesecake underneath, it tastes like a rich creme brulee. If you love cheesecake, you must try this recipe!
Basque Cheesecake Origin
Basque cheesecake is an iconic baked cheesecake that came from San Sebastian in the Basque region of Spain. In 1990, Chef Santiago Rivera embarked on an experiment to make a new type of cake every day. Eventually, he developed the Basque cheesecake recipe. It’s become increasingly popular over the past few years, thanks to food media and celebrity chefs singing its praises.
Ingredients You Need
- Cream cheese. It is the key to the rich cheesecake batter. Don’t try swapping it with the low-fat version.
- Castor sugar. Caster or superfine sugar is best here as the grains are finer so it dissolves more easily. However, regular sugar can be used too.
- Vanilla. Use vanilla extract or bean paste.
- Salt. To taste.
- Eggs. They add a luscious, creamy texture to the cheesecake.
- Cornstarch. It gives the cheesecake some structure. You can also substitute cornstarch with cake flour with the same measurement. Or you can also leave it out, and this will create a Basque Cheesecake with a runnier center.
- Heavy whipping cream. It softens and adds some moisture to the cheesecake.
Pan Size You Need
For this recipe, you will need a 6×3-inch/15×7.5 cm round cake pan. The baked cheesecake will rise above the cake pan rim. Therefore, it is important to use a cake pan with at least a tall rim.
You can multiply the recipe by 2 to accommodate an 8×3-inch/20×7.5 cm round cake pan. You may need to adjust the baking time if using larger pan sizes. Since I have never tried it, I am not sure how long you will need to bake.
Pro Tips For Making Basque Burnt Cheesecake
- Use room temperature ingredients. So that the ingredients blend easily.
- Sift the cornstarch. If you want the cheesecake to be nice and smooth, it helps to sift the cornstarch into the batter instead of just dumping it in.
- Don’t overmix the batter. If the ingredients are mixed too long or at too high a speed, the cheesecake batter will rise higher, sometimes unevenly, and then collapse, which creates some cracks. In general, you want to mix in each ingredient until just incorporated.
- Strain the batter. If your batter is lumpy, you can strain it to make it smooth.
- Keep an eye on when baking the cheesecake. Keep a close eye on the cheesecake during the last 5 minutes of baking to be sure that the top reaches your desired level of golden color. If it starts to get too dark, just gently lay a piece of aluminum foil over the cheesecake. Or if it’s not dark enough, switch the oven to broil the cheesecake ever-so-briefly once the center is cooked to your liking.
Variations
- Chocolate Basque Cheesecake
- Matcha Basque Cheesecake
- Brulee Basque Cheesecake
- Brownie Basque Cheesecake
- Lemon Blueberry Basque Cheesecake
How to Serve
The cheesecake will look jiggly when you remove it from the oven. Let it cool completely at room temperature. It will continue to slowly cook and solidify with the residual heat. Refrigerate the cheesecake to let it set further.
Take out the cheesecake from the fridge for 30 minutes before serving if you want a soft, gooey filling. Or you can serve it cold for a firm filling.
Basque Burnt Cheesecake is best enjoyed plain, but you can serve it however you like it.
More Cheesecake Recipes
Do you love cheesecake? Check out also these recipes!
- Blueberry Crumble Cheesecake
- No-Bake Blackberry Cheesecake
- No-Bake Avocado Lime Cheesecake
- Strawberry Cheesecake Ice Cream Cake
- No-Bake Thai Tea Cheesecake
- No-Bake Oreo Cheesecake
Ingredients
- 13.5 oz (380 gr) cream cheese, softened
- 1/2 cup (100 gr) castor sugar
- 1/8 tsp salt
- 1/2 tsp vanilla paste/extract
- 3 eggs
- 2 tbsp (15 gr) cornstarch
- 5/6 cup (200 ml) heavy whipping cream
Instructions
- Preheat oven to 445F/230°C. Line a 6-inch/15 cm round pan with a layer of parchment paper, making sure the parchment comes at least 2-inch/5cm above the top of the pan.
- In a large bowl, add cream cheese. Use a spatula to mix the cream cheese until it becomes spreadable with no lump.
- Add castor sugar, salt, and vanilla paste. Whisk until combined and smooth.
- Add eggs one at a time. Whisk until well incorporated and smooth with each addition of egg.
- Sift in the cornstarch. Whisk just until well combined.
- Add heavy whipping cream and whisk until well incorporated.
- Pour the batter into the prepared pan. If your batter is lumpy, you can strain the batter. Tap the pan a few times on the countertops to remove the air bubbles.
- Place the cheesecake in the preheated oven and lower the heat to 430F/220℃. Bake cheesecake until golden brown on top but still very jiggly in the center for about 25 minutes.
- Let the cheesecake cool in the pan on a wire rack until it reaches room temperature. Refrigerate uncovered for at least 4 hours to let it set further.
- Remove the cheesecake from the cake pan and carefully peel back the parchment paper. For the gooey interior, let the cheesecake stand at room temperature for at least 30 minutes before serving. Serve chilled if you prefer firmer cheesecake.
Hello,
If you use flour instead of cornstarch, is it going to be the exact same measurement?
Thank you
Hello Lex,
You can omit the cornstarch for runnier center. You can also substitute cornstarch with flour with the exact same measurement.
I love the taste, it is not too sweet. For me I have to turn on my broiler for the last 3-4 mins.
But it really came out si good.
What a lovely recipe. It came out beautifully and tasted so good. Thank you 🥰
do you have to leave in fridge for 4 hours ? What happens if you just let it sit on counter for an hour or 2 and than eat it without refrigerating it ?
Hi Sebastian,
The inside will be runny when you cut it if you don’t refrigerate the basque cheesecake. Chilling the cheesecake before serving allows it to set and firm up. If you like your cheesecake firm, serve it cold. However, if you like your cheesecake with creamy center, bring it to room temperature before serving.
I absolutely love this recipe. It turns out perfectly every time. Absolutely delicious
Hi! Can I use the brand Ever-whip whipping cream for this? It’s a non-dairy whipping cream.
Hi Memie,
No, you can’t use non-dairy whipping cream. It has to be the dairy whipping cream.
I try it today. Great recipe. The taste is very good. Really like it
Can I use all purpose cream as substitute to the heavy whipping cream?
Use heavy whipping cream for cheesecake because its higher fat content creates a thicker, richer, and sturdier result. All-purpose cream has less fat, making it suitable for sauces or stews, and it will result in a softer, less firm cheesecake.
I have made this recipe multiple times now and it’s my new go to cake to make for family and friends. So easy and yummy also a plus that it’s gluten free. Love love love this recipe
i like the flavor of mascarpone cheese more than cream cheese, would it work as a substitute in this recipe?
Hi Finn,
I haven’t tried it, but considering how close to cream cheese mascarpone is, maybe you can. Please note that the final product will have a different texture and flavor.
when using the 8×2 pan should I adjust the cooking time ?
Yes, you should! The baking time depends, usually until the top is brown/burnt enough.
Hello hello! Before I make this recipe do you know what things I should change with a 9 x 1/2 inch pan?
Hi! Did you write the correct pan size? Do you mean 9 inch or 9 1/2 inch?
How much ingredients do I need to use for an 8×3 inch pan?
Hi Aira. You need to double all the ingredients for 8 inch pan.
Can i use diary heavy whipping cream or should i use non diary
Please use dairy one.
Puck whipping cream is ok??? Its diary and no sugar added so should i add extra sugar other then this
It’s ok. Use dairy whipping cream with no sugar added.
Hi, I have only a 26cm cake tray, but using the same recipe measurement, the depth is over 5cm. Do I need to adjust the temperature and time?
Hi Lee,
I used 15 cm pan for this recipe. If you use the same recipe measurement for a 26 cm pan, the cheesecake will be too flat. Flat cheesecake will not be gooey, melty in the middle but cooked through out. I suggest to double the recipe if your pan is 5 cm depth or triple the measurement if your pan is 7 cm depth. Use the same temperature but you need to adjust the time. Since I have never made this recipe in different sizes of pan, I cannot say the baking time for sure. You will know the cheesecake is ready when the top is golden brown on top.
Hi. Made this in a 6inch pan with a fan assisted oven.. It’s been 28 min and still no sign of browning. Is the fan the problem?
Hi Shabna,
I think the fan is not the problem. Maybe the oven was not hot enough for the browning. So, did you remove the cheesecake from the oven after 30 minutes or wait the top to brown?
This is the best recipe I’ve tried so far. It’s so creamy and rich, and leaving it at room temperature before serving really gives it the most perfect texture ever. I like to add depth of flavor using the Italian liqueur I have on hand. I can’t recommend this enough! Especially because it’s gluten-free!
Best recipe so far
Perfectly brown on the top with creamy goody center. This recipe is the keeper!
Is it possible to swap out the sugar for raw honey?
I am not quite sure but I think you can’t swap the sugar with honey for this recipe.
Just made this yesterday! It turned out creamy and melty in the middle. My family loved it!
Flour not needed?
Cornstarch is added to the batter. You can also substitute cornstarch with cake flour.
Hi! If i adjust the recipe for an 8″ cake pan, for how long should i bake it?
Hi Kristia,
Around 30-40 minutes. Since I have never tried baking it in a larger pan before, I am not that sure.
Hi, how did that turned out? I am trying it tomorrow with a 8” cake pan
Hi Emilia, have you tried it? How was it in an 8 inch pan? 🙂
Yes! I baked it for 35 minutes and it turned out perfect!
Hi Kak salam kenal ya
Aku udah buat pake resep kamu ini berkali2 dan selalu berhasil. Yang aku penasaran, ukuran telur yang kamu gunakan kira2 berapa gram/ butir nya kak?
Halo Kiki, pakai ukuran standard aja 1 telur 50 gr.
Halo Jacinta
Salam kenal
Kaget aku ketika tau yg nulis blog ini tinggal di Jakarta. Aku pikir dirimu di luar negeri. Bhs inggrismu bagus banget. Penjelasannya cakep. Gilak deh. Aku yg masih basic² mulu pingin deh nulis kek gini. Judulnya sirik hahahahahaaa.
Resepmu juga oke semua. Ngilerin, hahahahaaa.
Aku mau lanjutin blogging di sini. Asyik baca blogmu tau….
Halo Rina,
Salam kenal juga! Iya awalnya emang iseng aja buat dokumentasi hasil bikin kue dan keterusan jadi serius. Sengaja bikin pake bahasa Inggris biar lebih menjangkau orang banyak. Awalnya juga bahasanya kacau tapi skrg makin lama makin terstruktur setelah dijalanin.
Thank you for saying hi. Senang ada yg menyapa di sini. Bole dicoba2 resepnya dan semoga suka.
The recipe I was looking for! I have made burnt cheesecake multiple times, but only this recipe makes the gooey center.
Hi. If i prefer a lighter, less rich burnt cheesecake, how do i adjust the ingredients ?
Hi Valerie,
This is the only burnt cheesecake recipe I have ever tested so far. If you want to make less rich burnt cheesecake without altering the recipe, I think you can try (1) adding lemon zest and juice or (2) choose less rich cream cheese brand with less fat content.
If you feel like adding lemon is not enough, my best bet is to (3) substitute a little bit of cream cheese with sour cream (referring to the New York Cheesecake).
Once again, I have never tried these before, so I can’t tell you the exact measurement for the recipe adjustment.
Hi. I will give it a try. Thank you!