Basque Burnt Cheesecake
Quick answer
- Total time
- 55 min
- Level
- Medium
- Servings
- 8 servings
- Ingredients
- 6
About this dish
Basque burnt cheesecake is baked directly in a tall parchment-lined pan, giving it a deeply browned top and a soft, custardy center without a separate crumb base.
Read more
Begin with cream cheese softened at room temperature and work it smooth with the sugar before adding the eggs one at a time on low speed. This gradual mixing keeps the batter cohesive. Heavy cream and vanilla loosen the cheese, while a small amount of sifted flour gives the rich center enough structure to hold a slice after chilling. Parchment extending above the pan rim contains the dramatic rise in the oven. Bake at 230C for 30 to 35 minutes and keep the oven door closed so the intense heat remains steady. The cake is ready when the top is dark brown and set but the center still moves with a broad, jelly-like wobble. Strong browning gives the surface a bittersweet caramelized flavor, while the interior remains dense, smooth, and creamy. Cool the cake at room temperature, then refrigerate it for at least 4 hours so it can set cleanly. Let the chilled cake approach room temperature before serving to soften the center and bring the dark top and rich cheese flavor into balance.
Ingredients
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Instructions
Read the steps as a cooking flow: prep, heat, seasoning, doneness control, and finish.
- 1Step
Preheat the oven fully to 230°C.
Line an 18cm pan with parchment rising at least 4cm above the rim, pressing it into the corners so the batter can rise without spilling over.
- 2Season
Soften 600g cream cheese at room temperature for at least 30 minutes, then loosen it first with a spatula.
Add 180g sugar and mix until no cheese lumps or sugar grains are visible.
- 3Prep
Add the 4 eggs one at a time, mixing on low speed until each disappears before adding the next.
Pour in 300ml heavy cream and 1 teaspoon vanilla extract, then mix just until smooth.
- 4Step
Sift in 15g all-purpose flour and fold with a spatula, scraping the bottom of the bowl so no dry pockets remain.
Stop as soon as the flour disappears to avoid a heavy texture.
- 5Heat
Pour the batter into the lined pan and tap it lightly once or twice if large bubbles appear.
Bake at 230°C for 30 to 35 minutes, and do not open the oven door midway.
- 6Finish
Remove the cake when the top is deeply dark and set while the center still jiggles like jelly.
Cool at room temperature, chill for at least 4 hours, and serve near room temperature.
Practical Cooking Checks
The cues that matter most while cooking.
- Key technique
- A 230C oven develops the deeply browned top.
- Finish cue
- Remove the cake when the top is deeply dark and set while the center still jiggles like jelly.
- Avoid this
- Stop as soon as the flour disappears to avoid a heavy texture.
- Storage and reheating
- Cool completely at room temperature, then chill for at least 4 hours so the soft center can be sliced cleanly.
Cooking decision evidence
Calculated Charim data and applicable official cooking and food safety guidance.
This recipe
55min, 6 ingredients
Category median
55min, 8 ingredients
Based on 248 recipes
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