What is Basque Burnt Cheesecake (Tarta de Queso)?
A burnt cheesecake recipe might sound more like a mistake than a crave-worthy treat, but names can be deceiving, and this crustless cake is an effortless dessert that yields an improbably delicious cake. With a gorgeously bronzed surface on top and a rich custardy center, this cheesecake from the Basque region of Spain has become a favorite in our household and around the world. In Japan, Basque burnt cheesecake can be found everywhere, from konbinis to cafés, bakeries and restaurants. My easy burnt cheesecake recipe makes producing a restaurant-quality dessert simple and easy.
Jump to:
Why My Recipe Works
- Mixing the batter in a blender is easy and ensures there are no lumps. You can also do this by hand or using a stand mixer.
- I keep the amount of flour to a minimum to ensure the cheesecake is dense, custardy, and satiny smooth.
- Lining the pan with parchment paper makes it easy to unmold this soft, crustless cheesecake.
- Baking the Basque Burnt Cheesecake in a very high-temperature oven will rapidly caramelize the top surface while leaving the center only partially cooked. This gives the center of the cake a silky-smooth flan-like texture with a top that tastes like creme brûlée.
Ingredients for Basque Burnt Cheesecake
- Cream Cheese - As the name implies, cream cheese is the backbone of this decadent dessert, providing a rich, tangy base. For the best results, use full-fat cream cheese. I also recommend using a European-style cream cheese like Kiri (the brand I use). If you can't find it, an American-style cream cheese like Philadelphia will work, too.
- Cream - The cream is added to achieve the luxuriously creamy center of this Basque cake. It loosens up the cream cheese while adding fat. "Heavy cream" is the designation in the US for cream that includes more than 36% butterfat. I used a cream with 47% fat for a rich custardy cake. If you want a lighter cake, use a lower-fat whipping cream or even half and half. One thing to be careful of is cream with thickeners like gums or gelatin. Although I have yet to try it, I have received a few reports of this recipe not working out when prepared with these products.
- Sugar - Sugar not only sweetens the cake, but also aids in caramelizing the top, providing that iconic burnt finish of the Basque cheesecake original recipe. I usually use granulated sugar, but you can experiment with other sweeteners like maple or brown sugar. Liquid sweeteners like honey or maple syrup can be used, but you'll need to adjust the amount (they tend to be sweeter than white sugar), and you'll also need to adjust the amount of cream to compensate for the extra liquid.
- Eggs - The eggs bind the ingredients together, contributing to the cheesecake's structure. They also help create the silky, custardy texture that Basque Burnt Cheesecake is known for.
- Flour - The flour in the recipe also lends structure to this easy burnt cheesecake recipe. I use cake flour because of its lower protein content, but all-purpose flour will work in a pinch. Some readers have also reported success substituting starch for flour to make a gluten-free cheesecake
- Vanilla Extract - A touch of real vanilla extract enhances the flavors of the cream cheese and egg in this recipe, but other flavorings such as almond or lemon extract will work for a different twist, and you can also add powdered flavorings like cocoa powder or matcha.
How to Make Burnt Basque Cheesecake
Line your cake pan with a sheet of parchment paper. This Basque Burnt Cheesecake recipe makes enough batter for a 6-inch round pan that's at least 2.5 inches tall. I like using a pan with a removable bottom because you can use it to mold the paper to the pan.
For the cheesecake batter, blend the cream cheese, cream, sugar, eggs, cake flour, and vanilla extract until smooth and free of lumps. If you don't have a blender, a stand mixer will work. You could also mix the ingredients together in a bowl, but you want to be careful to get all the lumps out without introducing much air.
Once your cream cheese mixture is velvety smooth, rest in the fridge for about 20 minutes. This allows the air bubbles to rise and pop. Preheat your oven to 450°F (230°C). Most ovens don't have an accurate thermostat, so you may need to experiment to find the right temperature and baking time for your setup to get a bronzed surface while retaining a creamy center.
When your oven is preheated, pour the batter into the prepared pan. To remove any remaining air bubbles, firmly tap the pan onto a kitchen towel. Set the pan on another pan to catch any spills, and place it in your oven. Bake your cheesecake until the surface of the batter has a burnt appearance, but the center is still jiggly.
After baking, let the burnt cheesecake cool on a rack before refrigerating it overnight. The resting time allows the cheesecake to be fully set while allowing the flavors to meld. When it's time to serve it, use a long, sharp knife to slice it. Dip the knife in hot water between slices to ensure your cuts are nice and clean.
Easy Dessert Recipes
- Matcha Burnt Cheesecake (Green Tea Flavor)
- Chocolate Mug Cake
- 5 Minute Sticky Toffe Pudding
- Molten Chocolate Omelette
- Key Lime Pie
- Blueberry Olive Oil Cake
Recipe
Best Burnt Basque Cheesecake
Ingredients
- 226 grams cream cheese (cold)
- 1 cup heavy cream (cold)
- 100 grams granulated sugar
- 2 large eggs (cold)
- 15 grams cake flour
- ½ teaspoon vanilla extract
Instructions
Why it works- Preheat the oven to the 450°F (230°C).
- Line a 6-inch cake pan with 2.5-inch sides with parchment paper. If the pan has a removable bottom, you can use the bottom to press the paper into the pan. Then you can use your hands to crease the sides to hold its shape. Once the paper is molded to the pan, you can remove the bottom and the paper and then reattach the bottom to the pan, placing the paper on top.
- Add 226 grams cream cheese, 1 cup heavy cream, 100 grams granulated sugar, 2 large eggs, 15 grams cake flour, and ½ teaspoon vanilla extract to a blender and blend until smooth. I usually let this mixture rest for about 20 minutes to give the air bubbles in the batter a chance to settle, but you can bake it right away if you're in a rush.
- Pour the mixture into the prepared pan and then drop the pan a few times onto a kitchen towel to coax any remaining bubbles out of the batter.
- Bake the cheesecake until the top is just shy of turning black. This takes 22 minutes in my oven but this will vary on your oven (see headnotes above for more information). The cake should still be very jiggly in the center when you remove it from the oven.
- Let the burnt cheesecake cool on a cooling rack and then place it in a sealable bag and refrigerate overnight.
- To slice the Basque Cheesecake, prepare a long sharp knife along with a pot of boiling water. Clean and heat the knife with the hot water between each slice. This ensures you get nice clean slices.
Nutrition Facts
Recipes in your inbox
I'll send you recipes and ideas to get you excited about cooking.
FAQ
Although the name suggests a long history, Basque Burnt Cheesecake was created in 1990 by chef Santiago Rivera of La Viña in San Sebastian, Spain. According to interviews, Rivera wanted to add a dessert menu to his Pintxos restaurant after taking it over from his parents and settled on a custardy cheesecake.
The original recipe from La Viña contains just 5 ingredients: Cream cheese, heavy cream, sugar, eggs, and flour. I personally like to add some vanilla bean paste to the batter, but you can leave it out if you want something closer to the original. I also add a pinch of salt, depending on the type of cream cheese I use. 
It's widely thought that Rivera now uses Philadelphia, but in 1990, when this cake was created, it's more likely that he was using a Spanish brand of cream cheese such as San Millan. I've never tasted San Millan, so I can't say what the differences are in taste, but I can say from comparing nutrition labels that San Millan has two and a half times the amount of salt as Philly, and it contains about 40% less fat. I've made this using Philadelphia as well as Kiri (a French brand); they're both delicious (though I prefer using Kiri). If you go with Philadelphia, I recommend adding a pinch of salt.
All-purpose flour has a higher gluten content than cake flour. Gluten is a protein that forms long chains when hydrated, giving bread and noodles a chewy texture. You don't want cakes to get chewy, which is why low-protein cake flour is used. That being said, this easy burnt cheesecake recipe uses a small enough amount of flour that the type you use probably won't make that big of a difference.
Basque Cheesecake is burnt by the standards of regular cheesecake, but it's not cooked so long that the top turns to carbon. Two non-enzymatic browning reactions are happening here. The first is the caramelization of the sugar, which creates aromatic compounds such as Diacetyl and Maltol, giving the top caramel flavor. The second is Maillard browning, which is a reaction between the proteins in the cream cheese and sugars, which creates additional flavor compounds and the taste of umami. This is why the seemingly burnt layer on top tastes so good.
Every recipe has its own way of combing the ingredients, but I've found that the easiest way is to throw all the ingredients into a blender and spin it. The only slight drawback of this technique is that it introduces air bubbles to the mixture, so I usually let it sit for about 20 minutes before pouring it into the pan. You can also do this with a food processor, stand mixer with a paddle attachment, stick blender, or the old-fashioned way with a whisk and a mixing bowl.
Time and temperature are the most important parts of this recipe, but unfortunately, the answer isn't clear-cut. The goal is to get a burnt hue shy of carbon black before the center of the cake is fully set. This creates that magical contrast of the cake-like sides, caramelized top, and custardy center. If the temperature is too low, the cake fully cooks before the top takes on enough color, and if the temperature is too high, the top will turn to carbon before the center has a chance to thicken to the desired consistency. In my convection oven, I bake it at 230 degrees C (about 450 F) for 22 minutes. If you don't have a convection oven (i.e., no fan moving the air), I'd recommend going with the high-temperature, something closer to 250 C (480 F).
Also, it's important to remember that ovens are notorious for having inaccurate thermostats, so you may need to experiment to find the right temperature and time. If the cake is too firm in the center, turn up the heat and bake it for a shorter time. If the cake is too runny in the center, turn down the heat and bake it longer.
The time for baking this burnt cheesecake is tied to your oven setup, so the goal should be to get a very dark brown top, that's just shy of being carbon black on top. In my convection oven set to 230 C, this took 22 minutes, but the time will vary, depending on your setup. Read the section above for more details.
Yes! While it's delicious served hot if you've baked it for the right amount of time, the center will still be runny when warm, so you'll need to eat it straight out of the pan with a spoon. Covering and refrigerating the cake overnight allows the center to firm up.
This Basque burnt cheesecake recipe was made for a 6-inch x 2.5-inch cake pan with a removable bottom, but a similarly sized springform pan will also work. A small, deep pan makes it easier to burn the top without overcooking the center. The second reason is that for the size of parchment paper I have, anything wider would require two overlapping sheets of paper, which would be prone to leaking. The removable bottom is not essential, but it makes it much easier to get the parchment paper molded to the shape of the pan because you can use the bottom to press the paper into the pan. My pan holds a volume of about 70 cubic inches. If you use a larger diameter pan, it holds more volume, so you will end up with a thinner cheesecake that cooks faster. Since it will still take the same amount of time to brown the top, you will need to increase the oven temperature to make it brown before the cheesecake gets overcooked. I recommend increasing the ingredients if you use an 8-inch pan or larger; otherwise, the cheesecake will be too thin.
Here are some common pan sizes and their volumes, or you can use this calculator to figure out the volume of yours:
5" x 2" = 40 cubic inches
5" x 3" = 60 cubic inches
6" x 2.5" = 70 cubic inches (perfect for this recipe)
7" x 3" = 115 cubic inches
8" x 3" =150 cubic inches
9" x 3" = 190 cubic inches
By the way, the pan I used is not available in the US, but a reader experimented with a few brands of pans and found that the Nordicware 6" Cheesecake Pan worked best.
You'll need to adjust your parchment paper strategy for the shape of the pan you're using, but as long as the volume of the pan is roughly 70 cubic inches, and you're able to get a thickness of about 2 inches when you pour the batter in, it should work. That being said, I've never tested this with other pan-shapes, so you will likely need to do some testing with temperature and time to find the right combination for your setup.
The short answer is that this is what is supposed to happen, and it means you did it right. When you bake a cake, the oven heats the water in the batter, and it turns to steam. The steam creates pockets in the batter, and as it goes from raw to cooked, the proteins solidify and form a web around the pockets of steam so that even after the cake has cooled, it is fluffy. Basque Burnt Cheesecake is deliberately undercooked in the center to give it its smooth, creamy texture. Since the proteins have not been set, the steam escapes when the heat is gone, and the cake will sink into the center. The sides remain high because they've been fully cooked.
Cracking is caused by a difference in moisture between one part of the cake and the other. It is normal for burnt cheesecake to crack around the edges where the batter has formed a crust. If your cheesecake cracked in the center, it means it was overcooked. In this case, you need to raise the temperature of your oven so that the top browns faster and the center stays rare.
Lee says
Hi, thank you for posting this recipe - I'm hoping to try this out once I get the delivery of ingredients:) - quick question on suitable pans - I don't have a 6 inch cake tin, googling suggests a loaf pan is the nearest volume substitute. Would it be better to try this recipe in a 8 inch cake pan (resulting in a thinner possibly less burnt cake) or a standard loaf pan? would the shape of the pan affect the results? thank you!
Marc Matsumoto says
Hi Lee, if you use an 8-inch pan you'll probably want to double the recipe, otherwise it's going to cook through before you get enough color on top. As for a loaf pan, if you have one that will give you about the same thickness as a round 6-inch pan, that may be the way to go. You will have to change the way you line it with parchment paper though as crumpling it in won't work because of the corners. I'd recommend the method shown here: https://norecipes.com/chocolate-cherry-brownies/ I've had a couple people ask about this, so if you try the loaf pan, it would be great to hear back on how it went. Thanks!
Kerry says
Hey Marc, thanks for patiently answering all the questions. I'm going to attempt this recipe using 35% whipping cream, that's the heaviest here in Canada. Regarding the convection oven, my oven automatically reduces the temperature by 25° when I select the convection mode so 450° becomes 425°. I should set it back to 450°, shouldn't I? Thanks!
Marc Matsumoto says
Hi Kerry, you're welcome! 35% cream should be fine. As for your oven, one thing I've learned over the years is that every oven is different, so it's hard to say with any certainty, but you can start it off at 450, and if it looks like it's browning too quickly (relative to the cooking time) you can turn down the heat to 425. Good luck!
Gaithri says
Can I use freeze heavy cream and cream cheese ?
Marc Matsumoto says
Hi Gaithri, I haven't tried frozen cream and cream cheese, but I think it should work. You'd definitely want to defrost it before using it though. Let us know if you give it a try.
Irene says
Hi, may i know if i can substitute heavy cream to fresh cream? And which cream should i use to get the best runny texture in the centre?
Marc Matsumoto says
Hi Irene, I'm not sure what "fresh cream" is, but as long as it has a relatively high fat content (heavy cream has over 36%) then it should be fine. As for the runny texture it's less about the cream, and more about the time and temperature used to cook it. Like a chewy cookie, you need to undercook it in order to have the center be soft.
Chen Ling says
Hi, was wondering if i can substitute the heavy cream with cooking cream? Thanks!
Marc Matsumoto says
Hi Chen, I'm not familiar with cooking cream, but assuming it's a high fat dairy product and doesn't have other stuff added (like thickeners or gelatin) it should work.
Farah says
What is the purpose of the flour? I'm using 8inch pan. Could I reduce the flour to 20gram? Any recommendation?
Marc Matsumoto says
Hi Farah, the flour is also there to set the cake and give it structure. You can certainly experiment with reducing the amount, but since you're changing the size of the pan, you already have one variable up in the air (bake time and temperature), so I wouldn't recommend altering the recipe until you figure out what temperature and time works in your oven. Otherwise, if things don't work out, you won't know if it was your change to the recipe or the time/temp spent in the oven.
Farah says
Hi Marc, what is the purpose of the eggs here? I have a 8inch 3.5inch sides pan and will hold 175litres. Based on your 71litres using 2 eggs, my pan will need to used 5 eggs. My concern is the cake will be too eggy. Can I reduce the eggs to just 3 or 4?
Marc Matsumoto says
Hi Farah, the eggs are there to set the cake. Without them your cheesecake will not set properly. You can experiment with reducing the amount, but I can't guarantee how it will turn out.
Myra says
This looks so good! I love gooey desserts. Planning on using ramekins. Can I torch the top like creme brulee? Thanks!
Marc Matsumoto says
Hi Myra, I haven't tried it, but you might be able to make it work in a ramekin by cooking them in a broiler. Because a ramekin holds so little batter, my concern is that it's going to be cooked through all the way by the time you get the tops dark enough. I definitely would not recommend using a torch. A torch is not a diffuse heat source and while it works for caramelizing sugar, it won't work on this for the same reason you wouldn't use a torch to make toast. The only exception might be if you happen to have a Searzall attachment for your torch, which will diffuse the heat.
Maggie says
Hi, can I use a 4” baking pan instead of 6”? Thank you
Marc Matsumoto says
Hi Maggie, a 4" x 2.75" pan has roughly half of the volume of a 6-inch pan, so you should in theory be able to split the batter between two 4" pans and bake it for roughly the same time at the same temperature, but I haven't tried it, so I can't make any promises. Let us know how it goes if you try it out.
Maggie says
Thanks for the advise. Just tried with the recipe, turned out not too bad. Perfect for my afternoon tea! thank you 🙂
Chiara says
Hello Marc! I finally made the cheesecake based on your recipe and it is amaaazing! I substituted 100g sugar with 70g brown sugar and it turned out a bit sweeter than I preferred (and it became brownish so I think I should use other sweetener next time hahaha), BUT I love how it your recipe out!!! custard-y in the middle and firmer at the edges. The texture and consistency is really great as well! I really wish I can show you that creamy inside!
I would like to experiment more with your recipe, so I'm hoping you can give me some insights :D. When the cake was baking, it didn't rise as much. After I blended the batter, I left it for almost an hour, because I saw that there was too much air bubbles. Might this be the cause?
Also, after I put my cheesecake in the fridge and ate it the next day, I noticed the sides of the cake has a semi-firm cheesecake consistency. I tried Basque cheesecake in a restaurant before, and the cake actually had crunchy, firm sides, and I quite like it that way. Do you have any tips on how to make the sides crunchy? Should I butter the parchment paper?
I used an Elle&Vire cooking cream with 35% fat this time, I wonder if this has any effect on the texture/taste? If I reduce the cooking cream amount by half, would it result in a lighter, more airy texture? If not, what do you suggest to get such texture??
Thank you sooo much! Sorry it's a bit long, hahaha
Yanthi Linawaty says
Hi Marc,
Thanks for the recipe!
Is it possible to use the exact recipe to make Burnt Matcha Cheesecake? if yes, how much Matcha powder should I put? Do I need to reduce the amount of flour?
Thanks!
Yanthi
Marc Matsumoto says
Hi Yanthi, it might work, but I'm not sure how matcha will react to being burnt (it might get quite bitter). As for the amount, I've never done it so I can't give you an exact amount, but my suggestion would be to add a little at a time until you get a color/taste you like. As for the flour, matcha does not have starch like flour, so you don't need to worry about reducing the amount of flour.
Yanthi says
Thanks so much, Marc! Will give it a try! 🙂
Sue says
Hi Marc!!
I tried this cake out in a 6'' silicone cake pan yesterday. Followed your directions, and the flavour turned out AMAZING. Only difference is that I used mascarpone cheese instead of Philly cream cheese because that's all that I had.
however... (1) why does my cake not rise as much as yours, or other Basque cheesecakes? (2) although my cake stands up when I put a slice on my plate, my edges don't feel very firm, whereas the middle is so custardy that some batter actually flows out of the cake after cutting a slice from it. any ideas where I went wrong?
I have a feeling you're going to ask me to crank up the temperature, but my oven's maximum temp is 230 degrees c. any suggestion?
Thank you so much in advance! <3
Marc Matsumoto says
Hi Sue, I'm glad you enjoyed it! As for not getting the edges to rise, I'm 99% sure it's your pan. Silicone is an insulator, and what you want is a conductor. Silicon pans are great for things like regular cakes, where you want even cooking, but for this particular cake, you want uneven cooking (i.e. outside well done, inside rare).
Sue says
Ahh thank you so much Marc!! The only metal pan I have are these two 4'' ones that are really deep. I'm planning to split the batter between them and bake your cheesecake for a party this weekend. Do you have any recommendations on the oven temp / timing.
Thank you once again <3
Marc Matsumoto says
Hi Sue, the volume of a 6-inch pan that's 2.5 inches deep is 71 cubic inches. The volume of two 4-inch by 2.75 inch deep pans is going to be roughly the same, which is to say that your baking temperatures and times shouldn't change too much (in theory), as your cakes will be slightly thicker than mine which should make up for the smaller circumference. I've never tried it though, so I can't give any guarantees. Good luck, and let me know how it goes if you get a chance!
Sue says
Oh my gosh Marc I have to tell you.. I made your recipe but absentmindedly dumped the entire batter into a deep 4'' tin (instead of separating it into two 4'' tins). I baked it at 230c for 35mins, and the texture was perrrrrfect. the top was beautifully browned (kind of like a Portuguese egg tart), the edges were set firm but the middle was the right amount of custardy that still managed to hold its shape when sliced.
Cannot thank you enough!! other recipes are so complicated but yours is so straightforward and easy to master. now my family members are demanding me to make this for every gathering!
Marc Matsumoto says
Wow that's awesome Sue! I love it when an accident leads to a happy outcome. Thanks for stopping back back to share with us. Can I as how deep your 4" tin is?
Sue says
Of course! my 4'' pan is 3'' deep!
Marc Matsumoto says
Thanks!
Mey Supandi says
OMG! This is amazing. I tried this recipe 3 times using 3 different cream. First trial using whipped cream (I'm from Australia) - batter turned out to be quite thick and cake was slightly heavier and less custart like middle. Top was slightly brown.
Second trial using 2/3 cup pure cream plus 1/3 cup milk cause that what I had in the fridge - batter turned out looking more like in the video and I managed to achieve the dark brown colour on top as well as the custart like texture in the middle of the cake.
Third trial was using 1 cup of pure cream - batter was a little bit thicker than trial #2 with more air bubbles and cake still turned out really well.
All 3 cakes were so yummy they didn't last long 🙂
Thank you for the recipe. It is so easy and yummy!
Marc Matsumoto says
Hi Mey, I'm so glad to hear you enjoyed this! I wasn't aware of the different types of cream in Australia. Can I ask what the difference between whipped cream and pure cream is? In the US, "whipping cream" has between 30-36% butterfat, where as "heavy cream" has more than 36% butterfat. Thanks or stopping by to share your results, I'm sure this will help other people in Australia navigate the differences in ingredients.
Mey Supandi says
Hi Marc
We have:
Pure cream - >35% milk fat
Double crean - >56% milk fat
Thickened cream (for whipping) - 35% milk fat and sometimes contain thickening agent like gelatin.
I haven't tried using the double cream yet. That's next on the list.
According the notes, the higher fat content the better so if you want I will report back once I test it out 🙂
I must say I love this recipe cause it's so easy and minimal washing. I hope you'll come up with more similar easy cake recipe 🙂
Marc Matsumoto says
Thanks Mey, that's super helpful! Based on that information, it sounds like whipping cream is not a great choice for this. I've made this using creams that ranged from 35-47% butterfat and the 47% tasted the best. I'd be curious to hear how the 56% goes. There may be some point where the fat is just too much, but I guess we won't know until you try😉 Thanks for offering to report back!
Irene says
Hi. May I know 1 cup of heavy cream is it 231 grams? I Google it. Are you using U.S .cup measurement?
Marc Matsumoto says
Hi Irene, cream does not weight the same as water (ie. 100 ml of water = 100 g, but cream is less dense than water, so 100ml of cream should weight less than 100 grams). That's why you should use a volumetric measurement for this. 1 US cup is equal to 237ml.
Niki says
Hi Marc, thanks for the recipe, I was wondering if this will work with a loaf pan because all my round pans are huge
Marc Matsumoto says
Hi Niki, that's a great idea. It should work fine, but there are a few things to consider 1) The corners in the pan will make lining it with parchment paper using the given method difficult. I'd recommend using the method shown in step 1 of this recipe: https://www.youtube.com/watch?v=qWm_gzheI6M (or watch the video for a step-by-step). The second thing is you will need to calculate the volume of the loaf pan you plan to use (length x width x height). Ideally you'll want to use one with about the same volume (at a depth of 2.5inches) as my round 6-inch pan which is about 71 cubic inches. This way your cheesecake will be the same thickness and should in theory cook in around the same amount of time. I hope that helps!
Khim says
Hi...i would really like to try this recipe...but can i use it for 7 1/2 x 2 inch cake mould?
Marc Matsumoto says
Hi Khim, as I mention in the post, a bigger pan will result in a thinner cheesecake so you will need to raise the temperature and cook for less time. Please read the headnotes for more details.
Joanne says
Hi Marc, can I use yoghurt instead of heavy cream?
Marc Matsumoto says
Hi Joanne, I haven't tried it, but it should work in theory. Keep in mind that this will make your cheesecake more tart and less rich/creamy.
Celina says
Hey, yes. Replying from my previous comment. The texture is just like a normal cheesecake. I used a 6inch cake pan and the temperature was at 230, baked at 30 mins. Also, my cake did not rise much. What are the other things that i have to be aware of when i try my second attempt?
Marc Matsumoto says
Hi Celina, it definitely sounds like it was overcooked. Try raising the temperature to 250 C and reducing the baking time to 20 minutes or less.
WC says
Hi Marc, I plan to use whip cream to replace heavy cream but I only have 250ml but yet I need to prep for 8" pan. What substitue can be used to make up the volume?
Marc Matsumoto says
Hi WC, you have enough cream for 1 recipe of this (1 cup = 236ml). If you want to double it to better fit your pan, you'll need another liquid dairy product. I've never tried it with milk, but I think it might work (though you might want to reduce the amount slightly as it might end up too watery.
Jaslyn says
Hi Marc, Thanks for your recipe. I just baked the cake and noticed that it didn't puff up. I used a 7" pan. Is it ok?
Marc Matsumoto says
Hi Jaslyn, a 7" pan will make the cake thinner than mine, so you will likely have to turn up the heat a bit and cook it for a shorter amount of time, or the center of your cake is going to be overcooked. As for not puffing up, can you send me a photo of what your cake looked like? The edges will puff a bit, but the center should not be puffed up at all as it is supposed to be dense and custardy.
Constance says
Hi! May I know should I on the fan or not if I follow your temperature? (230 Degree Celsius for 22min)
Marc Matsumoto says
Hi Constance, if you have a convection oven, turning the fan on will distribute the heat more evenly which will make the top brown more evenly.
Mai says
Thanks very much Marc for yr kind reply. I tried again n checking the temp correctly but I stil fail to get that beautiful burnt. Mine is just brown. Wats more, this one too, crack just like the first one. This one too, 45mins. Thanks much
Marc Matsumoto says
Hi Mai, just to clarify, did put an oven thermometer in the oven? And was it registering 250 degrees C continuously?
Celina says
Hi, tried your recipe today, but i just can’t seem to have the melt in the center. Please let me know what i did wrong 🙂
Marc Matsumoto says
Hi Celina, by "melt" do you mean it was too firm? If so, it was most likely overcooked. This can be caused by a number of factors, including using a pan that's too big and the oven not being hot enough (the thermostat on most ovens is wrong). The solution is to turn up the oven to a higher temperature and cook it for less time.
Ker says
Hi, can I use all purpose flour instead of cake flour? If so, how much? Thanks
Marc Matsumoto says
Hi Ker, cake flour has a significantly lower gluten content (7-8%) compared to all-purpose (11-12%). This is what keeps cakes from getting tough and chewy. For this recipe, there is a relatively small amount of flour, so it shouldn't make a huge difference, but you may find the cake ends up being a little firmer.
Ker says
Thank you! Will try this on weekend! 😋
Mai says
Hi, yr cake look so beautiful. I tried baking it now. At high temp of 250 n 50mins yet it looks white (nothing near to burnt) and it cracks. Please help.
Marc Matsumoto says
Hi Mai, I'm sorry to hear it didn't work out for. Are you sure your oven temperature is measured in Celsius? If so, it sounds the thermostat is not working correctly. Try putting an oven thermometer in it and measuring the actual temperature.
Yasyiqa says
Hi
Does the cooking cream consider as heavy cream?
Marc Matsumoto says
Hi Yasyiqa, I'm not familiar with cooking cream, but after googling it, it sounds like a processed dairy product that is "enriched" with fat. I haven't tried using it so I don't know if it will work, but it sounds like the fat content is similar to whipping cream, so at least in theory it should work.
Yasyiqa says
Hi Marc
I've tried it & great result. But maybe because I use air fryer or wrong setting, my cake doesn't have the curve after cool down
Marc Matsumoto says
Hi Yasyiqa, I've never tried doing this in an air fryer so I'm not sure what might have happened, but the curve forms because the outside is fully cooked, but the inside is still rare. The cooked part expands because of the steam and it stays expanded because the proteins are set, but the rare part expands and then contracts because the proteins aren't fully set yet. My guess is that your cake got cooked all the way through so it didn't fall in the center. You can try and raise the temperature and reduce the cooking time next time.
Shwewen says
Hi Marc, I'm wondering what will you suggest for the ideal temperature and time be for my cake since I'll be using a 9' cake mould instead?
Marc Matsumoto says
Hi Shwewen, I'm assuming you mean a 9-inch (9") pan, not a 9-foot (9') pan? If so, I don't own a 9-inch pan, so I have no way to test it. What I do know is that your cake will be significantly thinner, so it will cook through faster than it will brown if you don't raise the heat. The other thing you could do is double the recipe and then you should end up with a cake that's roughly the same thickness (though it will probably take slightly longer to cook through due to the extra mass). Sorry, I know this probably not the precise answer you were looking for, but I hope it helps you head in the right direction.
Guest says
I had the same size of pan and used the same temperature and it turned out the same. Marc is right, you'll just get a thinner size.
Yiihuey Tan says
Hi can i bake without a parchment paper? Thanks
Marc Matsumoto says
Hi Yuuhuey, you can, but you most likely won't be able to unmold it from the pan in 1 piece as it is very soft. If you do bake it without parchment paper, your best bet would be to serve it directly from the pan with a spoon. It won't look as pretty, but it will still taste great!
Shann says
Hi, may I know if I can substitute heavy cream with whipping cream powder, since now my country is on lockdown and I only have whipping cream powder on hands. Thanks
Marc Matsumoto says
Hi Shann, I've never used whipping cream powder before, but is it something you can add water to and rehydrate into cream? If so, you should be able to rehydrate according to the package directions and use it in this recipe. The cream is there to add liquid, and richness (fat), so as long as it fills those roles it should work.
Chiara says
Hello Marc! I'm planning to make burnt basque cheesecake and came across your recipe! I am wondering about the differences of using Kiri and Philly cream cheese. Does using Kiri makes the cake taste saltier(?) and does it change the texture?
I think I will be using a 9" or 10" pan. Do you think it's better to double or 2.5x the original recipe?
Also, I am also thinking to cut back on sugar, so if I reduce to about 70 grams of sugar, will it make a difference in the texture as well?
Thank you very much!
Marc Matsumoto says
Hi Chiara, I find that Kiri makes for a creamier cheesecake that's a little bit saltier. As for the pan, if you use a 9 or 10" pan, you will definitely want to double the recipe, otherwise the cheesecake will end up too thin and it will overcook in the center by the time you have some nice color on top. Google "Volume of cylinder" and you should get a calculator you can use to figure out the volume your pan will hold. A 6-inch pan that's 2.5-inches deep will hold 71 cubic inches. As for the sugar it should not make a huge difference to the texture of this, so you can cut it back to whatever you like.
Chiara says
Thank you so much for your help 🙂 I'll try it out soon!
Leonora Salma Mostapha says
How long will it take to bake this if I use 9/10 inch pan ?
Marc Matsumoto says
Please read the headnotes
Sha says
Hi marc! Is it okay if i use a 5 inch pan? If yes, can you recommend the suitable temp and duration?
Marc Matsumoto says
Hi Sha, a 5-inch pan should work provided it is at least 3.5-inches tall (otherwise the cake will overflow). As for the time an duration, you will likely need to bake it for longer (maybe 5-10 minutes, but this is a guess) which means you may need to drop the temperature a bit. My suggestion would be to start off at the 450F and then lower the temp if it looks like it's browning too quickly. If you end up trying it, it would be great if you let us know the time and temperature so that it might help others with a 5-inch pan.
Fatema says
Hi Marc, thanks for sharing this recipe! I'm on a mission to cut down on sugar, and was wondering if using mashed banana, or mashed berries would work? I know it may sound weird, but really, what do you think?
Thanks a lot in advance!
Marc Matsumoto says
Hi Fatema, the banana should work, let me know how it goes if you give it a try. As for berries, they might work, but the acidity of berries may cause the cream to curdle, so you may want to try the bananas first. I hope that helps!
HANDI MULYANA says
Great simple recipe
Easy to follow
Great result and taste amazzziiinnngg
Merci
Marc Matsumoto says
Hi Handi, I'm glad to hear you enjoyed it! Thanks for taking the time to let me know!
Siew Ling says
Hi, May I know how many gram for a cup of heavy cream? In my case I don’t have heavy cream but I will use whipping cream. Thanks as I’m learning to bake this today.
Marc Matsumoto says
Hi Siew Ling, whipping cream will be a little lighter, but it will work fine. As for the quantity, 1 US cup = 237ml. I would not recommend using a mass based measurement like grams, as cream does not have the same density as water (i.e. 100g of water = 100ml, but cream is most likely different).
Fei says
This recipe is rubbish. Way too much cream! The cake won’t even stand. Very disappointed!
Marc Matsumoto says
Hi Fei, I'm sorry to hear it didn't work out for you. I've made this at least 10 times, and we've seen a lot of positive feedback from people who have made it successfully so the recipe is sound. I'd be happy to work with you to figure out what went wrong with your attempt if you would like. When you say "it won't even stand" do you mean it wouldn't hold its shape when you unmolded it? If so, did you you let the cake cool overnight in the fridge before you unmold it? The thing that makes this cheesecake so special is that the center is like a very soft custard. To get that texture it needs to be a little runny in the center before it cools, so if it wasn't cooled completely it won't hold it's shape. Assuming you measured everything correctly and let it cool completely, another possibility is that it didn't bake for long enough. If you got a nice coffee brown color on top, you may need to lower the temperature of your oven a bit and let it bake for a little bit longer.
Marc Matsumoto says
Another thing I noticed is that you used the term "rubbish". If you happen to be from Australia, 1 Australian cup is 250ml, 1 US cup is 237ml. While I don't think 13ml is enough to make that big of a difference, it's worth considering.
Robin says
Wow high EQ level ! I’m going to try this recipe out btw. So excited! Thanks for sharing
Marc Matsumoto says
Thanks Robin, I hope you enjoy it!
Max says
Fei - l had no problems with this magnificent cake, which was a show stopper! Are you sure you followed the recipe? I think you should review your comment.
Diana says
Seems she is the only one here having problem with the recipe..mine turned out great
Maria says
So sad that someone has to post something negative with strong words while others enjoy this recipe so much. Keep up giving us positivw energy and yummy recipe Marc
Marc Matsumoto says
Thanks for the support Maria! It's frustrating when you take time to do something and it doesn't turn out so their frustration is understandable, I'm just trying to help out😀.
Linda says
If you are Australian I am embarrassed as an Australian, that you are so rude ‘Fei’. Marc your response in contrast was so gracious . Magnificent cheesecake and loved your scientific descriptions.
Marc Matsumoto says
Thanks Linda!
Angelia says
This sounds amazing. Thank you for your detailed explanation and answers to all questions!
Marc Matsumoto says
You're welcome Angelia, thanks for stopping by to leave a note!
Chean says
Hi Marc, I have tried this on a 8” pan, love the taste, but my cake crack on top, any advice?
Marc Matsumoto says
Hi Chean, small cracks towards the edges will happen, but if you had a big crack in the center, it's most likely because the cheesecake was overcooked. An 8-inch pan will hold almost double the volume of a 6-inch pan, which means your cake will be half the height. Given how thin it is, you would really need to crank the heat in order to get it browned before it cooks all the way through. I'd recommend doubling the recipe if you don't have a smaller pan.
Tin says
HI Marc, I am new to baking. If I double the recipe, does that affect the baking time or same baking time for a 6-inch pan?
Marc Matsumoto says
Hi Tin, if you're new to baking I highly recommend you try making the recipe as is. Even if you make the recipe as is, different ovens have different baking times, so you'll need to keep an eye on it and adjust the temperature up or down to get a good color without overcooking the center. But at least then you'll know to shoot for a time of between 20-25 minutes. If you change the amount, you're going to have to figure out both the time and temperature for your oven.
Sharefah says
Hi. Can i bake it without parchment paper?
Marc Matsumoto says
Hi Sharefah, you could, but you won’t get it out of the pan without the parchment paper as it very soft. You’ll probably need to serve it by scooping it out of the pan with a spoon.
Pedro says
Hello Marc and Sharefah! I did it in a non sticky small pan greased with butter since I didn´t have any parchment paper and couldn´t wait to do the recipe! Guess what: I was able to get it out of the pan (just turned it on a plate and then back to a second plate so it wasn´t upside down) and it worked out perfectly. Plus: the delicious brown crust was all around, not only on its top! I recomend giving it a try! It was a smaller version though - maybe that maneuver could break the tarta de queso (that´s how they call it in Spain) in a bigger version. Thank you for the great job
Marc Matsumoto says
Hi Pedro, I'm glad to hear it worked out. Thank you for reporting back and letting us know!
Aafu says
Did you apply butter on the baking tin instead of using parchment paper?
Yumii says
Hi quick question, I would like to try and make this cake but I only have mascarpone cheese and ricotta cheese in my fridge and no cream cheese atm. Do you reckon I could use any of the two as substitute? And if yes, how much would I need of them in the recipe? Thanks 😊
Marc Matsumoto says
Hi Yumii, I've never tried this with either, but they both should work as a 1 to 1 substitute. Let us know how it goes if you try one, or a mixture of both of them.
YUMII says
So I finally made it !! I used mascarpone as I thought it is smoother than ricotta. And it came out delicious!! 😍
It jiggled a lot when it came out of the oven. And then It set perfectly! I wish I could share the photo here!
Thank you so much for sharing the recipe Marc! 🙂
Marc Matsumoto says
You're welcome Yumii, I'm glad to hear it worked out! I'm gonna have to try this after things are back to normal and I can get to a place that carries mascarpone.
Jessica Formicola says
We made this cheesecake last night and it was incredible! Thanks so much for sharing the recipe!
Marc Matsumoto says
You're welcome Jessica, thanks for taking the time to stop by and let me know you enjoyed it!
Erika says
I've never tried burnt cheesecake before, but it looks so good. Can't go wrong with cheesecake!
Marc Matsumoto says
Thanks Erika, it sounds crazy at first, but I think of it like the creme brulee of cheesecake.
Bintu | Recipes From A Pantry says
What a tasty looking cheesecake! I'd absolutely love a slice or two.
Marc Matsumoto says
Thanks Bintu!
Jen says
The crust on top looks amazing! I can't believe I've never heard of this before. Thank you for enlightening me.
Marc Matsumoto says
Thanks Jen! It's delicious by any standard, but if you factor in how easy it is to make, it's kind of ridiculous.
Ashley says
Thanks for all the great tips!!!
Marc Matsumoto says
You're welcome!
Zulkeflee says
Hi, what can i substitute for heavy cream? i read previous question regarding this but it doesnt answer much. Heavy cream is just harder to find at my place here, i looked up online that i can change it to milk and butter, is it applicable for this recipe? Also, can i use all purpose flour instead of cake flour?
Marc Matsumoto says
Hi Zulkeflee, you can replace it with whipping cream (or whatever the highest fat content cream you can find near you. I would not recommend using fat and butter as they are not emulsified and it could lead to a greasy cheesecake. As for the flour, all purpose, will work but the texture won't be as light. All-purpose flour has a higher gluten content then cake flour so when it is mixed vigorously (like in a blender) it forms a network of gluten that is what gives bread and noodles their chewy texture. That being said, this doesn't include a ton of flour so it shouldn't make enough of a difference that it would make this unpleasantly tough.
Zulkeflee says
Thanks for the respond! Will try the recipe soon
Veronica says
can i use ambiante non dairy dairy topping instead of heavy cream?
Marc Matsumoto says
Hi Veronica, I'm not familiar with ambiante non dairy dairy topping, but assuming it's something like Coolwhip, I'd say it's probably not a good idea. The main issue is that one of the reasons the cream is added is to serve as a liquid. In the case of Coolwhip it's a gum thickened emulsion which will not serve as a liquid.
Yun says
U can substitute it with evaporated milk too.
Lynnette says
i tried using Cooking Cream or Perfect Pasta from Emborg and both times the results is still great. Can even try to use plain yoghurt. Also, the cream by emborg is 200ml when my recipe required only 125ml. I used all 200ml and still turns out great 🙂
Natalie says
Hi, can I use a 8 inch cake pan?
Marc Matsumoto says
Hi Natalie, you could, but it will make it significantly thinner, which means it will cook through much faster, so in order to get the same amount of browning on top, you'll need to really crank the heat, otherwise you won't have the jiggly center.
Vivian says
Hi. What should the cooking time and temperature be for double the ingredients in your recipe? Thanks!
Marc Matsumoto says
Hi Vivian, unfortunately there's no straight-forward answer to that question as it will depend on the size of pan you use, and the type of oven you have. Assuming you're using a wider pan, you could try it at the same temperature and cook it for a little longer to account for the extra mass, but you will likely need to experiment a few times before you get it perfect.
Jenny says
Hi Marc,
If I double the recipe, what size pan and baking time would you advice please? Thank you
Marc Matsumoto says
Hi Jenny, the volume of my 6-inch pan is about 70 cubic inches and the amount of batter is perfect for this size. So if you're going to double it, shoot for a pan that's roughly 140 cubic inches (an 8-inch round pan that's 3-inches tall should be perfect). As for baking times, it's really going to depend on your oven. You can start it off at the recommended temperature and if it looks like it's browning too quickly, you can always turn it down. It will take a little longer to set, but it won't be double the time.
Natalie says
Thanks for the respond Marc. I tired this recipe with a 6inch pan and everyone enjoyed it. I have another question Marc, will it be possible to add in coffee liquor for this recipe?
Marc Matsumoto says
Hi Natalie, I'm glad to hear you enjoyed it! There are a couple of ways you can integrate coffee liqueur. The first is to just drizzle it on top kind of like a sauce. The second way would be to add it to the batter, but you need to be careful not to add too much, or you might throw off the liquid to egg/flour ratio. That being said, I think you should be able to get away with adding a tablespoon or two.
Steph says
Hi, can I use brown sugar or monkfruit sweetner as a replacement? Thank you
Marc Matsumoto says
Hi Steph, brown sugar will work, but it will turn the cheesecake brown. As for monkfruit sweetener, I've never tried it, but the sweetener doesn't contain sugar, which is what caramelizes and gives the top of the cheesecake it's color and caramel flavor, so I don't think it will work too well.
Steph says
Thanks for the response Marc! If I use white does it matter if it's castor or granulated? Thanks!
Marc Matsumoto says
Hi Steph, granulated will work fine. Caster sugar can have anti-caking agents mixed into it such as starch which could theoretically throw off the texture, so I would avoid that. Also, if you are looking to use a less processed sugar without turning the cake dark brown, I'd recommend using evaporated cane juice. It will still turn a light brown color, but it won't be nearly as intense as brown sugar, and I like the caramel flavor it adds.
Samantha says
Hey, I made mine with monk fruit sugar, it turned out great!
Icon says
Hi. What can I substitute for heavy cream? Thank you.
Marc Matsumoto says
Hi Icon, that depends on why you want to substitute? Can you tell me the reasoning and perhaps I can think of something.
Icon says
We only have one brand of heavy cream sold here in the Philippines and it’s out of stock right now. Usually what’s available and most accessible is all purpose cream. But I think it has less fat than heavy cream. Can I still use it as substitute? Also, mine turned out a little too sweet, can I omit the vanilla or add salt instead? Thank you.
Marc Matsumoto says
Hi Icon, a lower fat cream should work fine, but it won't be quite as rich. If you want to make it less sweet, cut back on the amount of sugar (vanilla extract doesn't include sugar so it shouldn't make a difference in sweetness). As for salt, different brands of cream cheese include different amounts of salt, so you can add more salt if you feel it needs it.
mms626 says
There are stores that sell a variety of creams, imported of course. I use Emborg whipping cream and it works fine 🙂 You can find that in most groceries.
SweetRue says
I used all purpose cream plus 2 tbsp melted butter. Let the butter cool first before mixing with the all purpose cream.
Ivone says
Hey
I tried your recipe and it was a success with the whole family. We loved it and this will be a keepers dessert at our home 😋
Marc Matsumoto says
Hi Ivone, I'm glad to hear you enjoyed it! Thanks for stopping by to let me know. There's a lot of room for variation here both in flavorings (chocolate, matcha, almond, lemon, etc) as well as with the type of cheese (goat cheese, ricotta, etc), so I hope you have fun with it!
Yq says
Hi, I just tried this recipe using Kiri cheese! The texture came out great but I thought taste wise could be improved - perhaps more cheesy? Any suggestions, pl?:)
Marc Matsumoto says
Hi Yq, I've seen variations made with other types of fresh cheese such as goat cheese which would make for a more intense cheese flavor. You could also try incorporating some savory cheese like comte or even a small amount of parmesan, but the original recipe for Basque cheesecake is made with just cream cheese.
YQ says
Great, thks Marc!
Febriani says
maybe you can try omitting the vanilla if you want a richer cheese taste
Tina says
Thanks! Followed this recipe and it turned out perfect.
Marc Matsumoto says
Hi Tina, I'm glad to hear you enjoyed it! Thanks for reporting back!
Che says
how many cups of cake flour?
Marc Matsumoto says
Hi Che, flour is an ingredient that can be compressed so measuring it with spoons/cups is a bad idea. Depending on the shape of your measuring device, and the way you load it, it can hold +/-30% from the actual amount you want. As you can imagine such a big difference can cause the recipe to not turn out. Please go pick up a scale, they're less than $10 on Amazon.
Georgina says
Hey Marc!
Thank you for all your inspirational recipes! It always makes me want to cook. Just a quick question... if I don’t have deep cake pans, do you think that dividing them into muffin tins would work too?
Marc Matsumoto says
Hi Georgina, You could use muffin pans, but I think you'll run into 2 problems. The first is that it will be extremely difficult to get parchment paper to stay inside the muffin tin. You could try using a cup or something that fits inside the cups perfectly to try and press them into place, but I think they'll have a tendency to float up. Muffin liners will work, but they'll stick to the cake, so you won't be able to peel them without having the cake fall apart (it is very soft even after being set). Probably the best option here is to bake them in single serving ramekins like a soufflé and just serve them out of the ramekins with a spoon. The second issue is that a muffin tin (or ramekins) holds less volume than a 6-inch cake pan, so they will cook through much faster. But the surface will still take around 20 minutes to take on the much color. The way around it is to turn up the heat, but you'll need to experiment to find that right balance of burning the top, but having the center remain giggly. Good luck!
Antonia Wong says
Hi, first off I'm super excited to see a recipe from you for one of my favourite desserts! Quick question- can I replace the cake flour with farine de blé? Thanks!
Marc Matsumoto says
Hi Antonia, to be honest, I have no idea. You want to use a finely milled flour with low gluten content. I've never worked with farine de blé and I couldn't find much information on it online, but if it has a gluten content under 8% you should be good.
Foodiemap says
Hi, farine de blé is essentially all purpose flour so yes, you can
Marsha cino says
I’ve made this cake 4 times now. 3x with 1:1 GF flour and another time with corn starch. Both amazing!
Marc Matsumoto says
Hi Marsha, I'm so glad to hear you've been enjoying this! Thanks for sharing the flour substitutes you've tried!