The Burnt Basque Cheesecake takes everything you thought you knew about cheesecake recipe etiquette and flips it on its head – it wants to get burnt, loves to crack, and is cooked at a high heat without a water bath! And you know what else? It is positively delicious.
I can’t trust myself around cheesecake. It’s my (delicious) kryptonite. If there’s cheesecake in the house, I will have cheesecake for breakfast, lunch, and dinner. When I first heard of Burnt Basque Cheesecake, I knew I had to try it straight away.
And you won’t be at all surprised to learn that I loved it.
Honestly – I enjoyed this cheesecake a little bit too much. At one point (likely, somewhere around slice number 5 of “test batch” number 3), I thought I should throw all my spoons out the window. Just to make sure that I didn’t eat cheesecake until I exploded.
But I know myself better than that.
I would’ve continued to eat using my hands.
So, I kept the spoon.
(What? I’m a natural problem solver.)
What is a Burnt Basque Cheesecake?
Based on the original recipe created in La Vina restaurant (San Sebastien, Spain) in the 1970s, the Basque Cheesecake is the bad boy of the cheesecake world – burnt, cracked, and with a bitter edge. Don’t worry though, under its hardened exterior, it still has a soft-centre with all the creamy deliciousness you’d expect from a cheesecake. Oh, and there’s no crust.
Flavour-wise, it is often compared to crème brulee for its contrasting flavours (slightly bitter on the outside, sweet on the inside). Unlike crème brulee, the outside is more burnt than caramelised, so tasting the burnt edges by themselves is not a particularly pleasant experience. However, take a proper spoonful, and you’ll find yourself soon having another. And another. And anot–, you get the picture!
Basque Cheesecake flavour variations
Though I’ve opted to serve it plain in this post (for the sake of authenticity and whatnot), this is a cheesecake that can be dressed if you prefer. A chocolate drizzle, raspberry compote, or if you’re feeling fancy whip up a soft meringue and some lemon curd, and I think you’ll end up with something that’s really quite special. (You’d add any/all of those toppings after the Basque Cheesecake has come back down to room temperature and deflated.)
How to make a gooey variation of the Basque Cheesecake
For a gooier version of this burnt cheesecake recipe, reduce the cook time by 5-10 minutes (it’ll depend a bit on your oven and baking dish), and remove 1.5 tablespoons of flour from the recipe. I personally like the denser version more, but feel free to go where the winds take you, bestie.
More cheesecake recipes to check out
Now, if you’re a cheesecake aficionado like myself, I know that you won’t be content just looking at one cheesecake recipe (though this is one of those simple fool proof recipes that you can keep making over and over again). Here are a few other cheesecake recipes that you might enjoy:
- Blueberry Swirl Cheesecake
- Chocolate-Covered Raspberry Cheesecake
- Japanese Cotton Cheesecake
- Raspberry Cheesecake-Stuffed Pound Cake
- No-Bake Oreo Cheesecake Bars
And yes, I’m pretty sure every single one will be a hit!
What should you worry about while making this recipe
This is one of the best things about the Burnt Basque Cheesecake. It’s pretty much technique-free. You don’t need to worry about overmixing, or delicately decorating. Heck, it’ll even forgive you if you get the ingredient measurements ever-so-slightly wrong. It’s quite possibly the least stressful cheesecake you’ll ever make.
…Unless you forget to butter your parchment paper. Or *ahem* forget to stock up on parchment paper the day you plan to bake and take photos of this recipe like a certain blogger.
I don’t mean me.
I would never. NEVER, I tell you!
Nope, definitely not me.
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- A 10-inch springform pan is perfect for this recipe.
- Parchment paper (so you don’t forget like a certain blogger we know)
If you tried this recipe, please do comment below and let me know what you think! Otherwise, tell me all about what kind of cheesecake you like. What’s your favourite? What’s your least favourite? I want to know!Buy me a coffee
The Burnt Basque Cheesecake is the antihero of cheesecake recipes – burnt, crack, but still oh-so-yummy! (Did I mention it’s also super easy to make?)
- Preheat oven to 395 degrees F. Butter a 10-inch springform pan, and line with a buttered sheet of parchment paper (ensure that the parchment rises at least 2-inches above the pan on all sides).
- Using an electric mixer on medium-low, beat cream cheese and sugar in a large bowl until very smooth. (Make sure to scrape down all the cheese stuck to the sides of the bowl!)
- Increase speed to medium, and add eggs – one at a time. Add cream, salt, and vanilla extract; beat until completely combined. Add flour and beat on low-speed until completely combined, and the batter is smooth.
- Pour batter into the prepared pan. Bake for 55-60 minutes. It should have golden-brown top, but still be quite jiggly in the centre when it’s time to remove.
- Remove from the oven, and allow the cheesecake to cool to room temperature – it’s natural for it to deflate from its puffed appearance! Refrigerate for at least 4 hours. Enjoy!
Pro Tip – Place the pan on a rimmed baking sheet. (A little leakage is always a possibility given how fluid this batter is.)
Pro Tip – Increase the oven temperature to 420 degrees F for the last 10 minutes of baking to give it a little extra oomph!
While you can get by with a standard baking dish, I really recommend using a springform pan for this recipe. When I first tested this recipe, I did so using a standard pan – when I tried to use the parchment to create a papery airlift, the cheesecake broke (cheesecakes, by their very nature, are fairly delicate after all). And I would hate for that to happen to you!
- Category: Desserts
- Method: Baking
- Cuisine: Spanish
Keywords: Burnt Basque Cheesecake, Basque Cheesecake, Cheesecake Recipes