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.
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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
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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.
Chacha says
Bonsoir,
J'ai tenté cette recette dans un moule plus grand car je voudrais volontairement que celui-ci soit plus fin.
S'est évidement posé le problème du gâteau trop cuit à l'intérieur car j'ai attendu qu'il soit bien doré sur le dessus.
Mon four étant déjà au maximum, je me demande s'il serait jouable de le cuire juste le temps d'avoir la bonne consistance à l'intérieur et de terminer par quelques minutes avec la fonction grill. Qu'en pensez-vous ?
Marc Matsumoto says
Yes, making this too thick will cause it to cook through much faster and by the time the top has the right color the inside will be overcooked. I don't think grilling it at the end will fix the problem. You could try just baking the cheesecake from the start using the grill function which might work.
Kayla MacDonald says
I doubled the recipe (as suggested) to bake in my 9" springform pan. In my propane oven at 450 degrees F, it took 34 minutes to be caramelized to the desired stage. It actually seems a bit overcooked in the centre, but my oven doesn't go any hotter than 450, so that's what I had to work with.
Mine looked a little different as it didn't fill the pan height-wise like a single batch in a 6" pan would. No big deal, it just meant that there was an outer ring on the top surface of the cheesecake that didn't brown like the rest. It almost looked like a pumpkin pie, a light ring around the outer edge on top, and the dark centre. I think maybe increasing the recipe by 2.5x instead of just double would have been better for this pan size to get more height (mine was pretty thin) and have a less-cooked centre while maintaining the caramelized top. While the flavour was alright (a little sweet for my taste), the texture of the cake was quite eggy. It was basically what you would expect for an overcooked custard - thick and lumpy, a little greasy on top.
Overall, this recipe was SUPER easy and quick, so I think I'll give it another try using a 6" pan with a single batch, as directed in the recipe. Hopefully next time I get the desired texture and outcome!
Marc Matsumoto says
Hi Kayla, thank you for the feedback. It made me realize that the language I used previously may have been a little confusing and I've updated it. An 8-inch pan holds a little over double the volume of a 6-inch pan, so my intent was to say you need to double it for an 8-inch pan, and increase the recipe commensurately with the size of the pan. a 9-inch pan holds 190 cubic inches, so you'd need to increase the recipe by about 2.7x. Anyway I'm sorry about that!
As for how your cake turned out it definitely sounds like it was overcooked, and being thinner, that makes sense. The eggy taste comes from the eggs being overcooked (kinda like hard boiled eggs with the green ring around the yolk), and when the protein fully solidifies it breaks the emulsion in the batter so the fat from the cream will separate out.
The fact that it took 34 minutes to brown on top is a little concerning though because this time won't vary with the size of your pan (i.e. it will likely take almost as long to get the brown top in a 6-inch pan). Since you're oven doesn't go any higher, you may get better results by sticking with the 9-inch pan and multiplying everything by 2.7x. This should make the inside cook slower giving the top the time it needs to brown. If you do go with a 6-inch pan, I'd recommend taking it out of the oven closer to the 22 minute mark, even if it's not fully browned on top. I hope this helps for your next attempt.
Priscilla says
I have made this cheese cake a few times and my sons love it. Now I wanted to try baking it in an 8 inch round pan, is it to double all the ingredients? And what is the recommended cooking time? Many thanks.
Marc Matsumoto says
Hi Priscilla, I'm glad you've been enjoying this! Using an 8-inch pan you'll have a little more than double the volume of a 6-inch pan, so you should be able to double the recipe. As for cooking times, I don't have an 8-inch pan so I haven't been able to test it, but my guess is that you'll need to lower the oven temperature slightly and cook it for a bit longer (it won't be double the time). Good luck! It would be great to hear how it goes and the temperature and time you used.
Rebecca says
When do you take it out of the cake pan?
Marc Matsumoto says
Hi Rebecca, I usually refrigerate it in the pan to help hold its shape, but you can remove it from the pan before then if you'd like.
Dario Garcia says
Super delicious! I added blueberries to my last one and it tasted so good!
Marc Matsumoto says
That's a great idea! I'm totally trying that the next time I do this.
Liz says
Hi. Which rack did you bake into? Im on the 30mins baking and the top is not turning brown. Thanks for sharing the recipe.
Marc Matsumoto says
Hi Liz, I'm sorry to hear you're having trouble. From what you've described, it sounds like your oven isn't getting hot enough. Do you have an oven thermometer you can check the temperature with? Most oven's are off by +/- 10% but if it's not getting color after 30 minutes it sounds like your oven is off by quite a bit more. With an oven thermometer you can adjust the settings on the oven to get it to the desired temperature. As for the position of the rack it's going to depend on the position of your heating element. If your oven heats from the top you can move it to the top, but many ovens heat from behind, in which case you'll want to have the rack in the middle.
Andrea M. says
Hi Marc
This recipe looks awesome, But before l try this recipe i was wondering can a. Basque Cheesecake me made without Flour? I have made traditional cheesecake with out flour and it comes out creamy,
Is it due to the fact that Basque Cheesecake is not as dense?
Thank you
Andrea
Marc Matsumoto says
Hi Andrea, I haven't tried it without flour, but you should be able to substitute a gluten-free flour or starch if that's your concern. It's mainly there help thicken the mixture.
Monserrat Soto says
Wonderful recipe, it came out great. I usually use Recipe's by Carina when I'm making a larger serving but this was perfect because I still had some ingredients left over but not enough to make a lot.
Marc Matsumoto says
I'm glad to hear you enjoyed it! Thanks for taking the time to let us know!
Julia wight says
Why did my cheesecake weep liquid
Marc Matsumoto says
Hi Julia, that's most likely condensation, it shouldn't effect the taste, but you can wipe it off with a paper towel if it bugs you. You can avoid it in the future by waiting for the cake to fully cool to room temperature before putting it in the fridge.
Colleen Young says
Absolutely amazing! I looked at loads of recipes for burnt cheesecake before deciding on this one! Incredibly easy and delicious - a MUST make! Thank you.
Marc Matsumoto says
Thanks Colleen, I'm happy to hear you enjoyed it so much!
Elina says
Just tried this recipe today - followed it exactly otherwise except I mixed the ingredients by hand.
Turned out perfect!!! Thank you!
Marc Matsumoto says
I'm glad to hear you enjoyed it Elina, thanks for reporting back.
Coco says
Is it supposed to lose the jiggle when it's at room temp? Or did I overcook it? There was a lot of jiggle out of the oven.
Marc Matsumoto says
Hi Coco, once it's chilled it will not jiggle anymore. As long as the texture in the center is smooth and custardy you should be good.
Lillii says
Thanks for the excellent recipe, and detailed descriptions. Super easy, no mess, and worked exactly as described. I even messed it up and forgot the flour, but because it was such a no fuss recipe. I just added it to the pan and blended it with a stick blender right in the tin 🤦♀️, still worked perfectly (was even using GF flour). Thanks so much. Looking forward to trying more recipes. I also love the effort to reward ratio!
Marc Matsumoto says
Hi Lillii, I'm so happy to hear you enjoyed it! I'm all about effort to taste ratio, especially when it comes to desserts so I hope you find some other recipes here to enjoy. Have a great week!
Monica Murphy says
So delicious! Can't stop eating! Must stop...
Marc Matsumoto says
😆 I'm happy to hear you enjoyed it so much! I have a recipe for a matcha version of this as well.
vibhu says
hi..I simply love this recipe and have made it many times..one thing I face is that when I take it out from the refrigerator the next day it is wet on top and from below. please tell me where I am going wrong
Marc Matsumoto says
Hi Vibhu, I'm glad to hear you've been enjoying it! The water you are seeing is condensation that forms because the cake is warmer than than the temperature in the refrigerator. It will be especially bad if the cake hasn't fully cooled to room temperature at it's core before you put it in the fridge but you'll still get some condensation even when it's fully cooled to room temperature. It's usually not enough to cause a problem for me, but if you'd like to avoid it, you can first chill it in the fridge without covering it and then cover it up after a few hours. Another option is to put a paper towel above and below it before putting it into a bag. I hope that helps!
Momo says
the recipe is simple -I like it!! However the taste of the cake taste more eggy than cheesy. But I would still recommend people to try it cause it is deliciouss
Marc Matsumoto says
Hi Momo, the eggy taste is often a symptom of the cake being overcooked. How long did you cook it for?
Sally says
Hello I just tried the Burnt Cheesecake but I think I didn't achieve my expected taste. It taste like egg pie, cannot taste the cream cheese at all. What seems to be the problem? Thank you!
Marc Matsumoto says
Hi Sally I'm sorry to hear this didn't work out as expected. There are couple possibilities here. One is that there was a difference in the ingredients you used, and the other is that there was something different with your cooking process. Regarding your ingredients: What kind of cream cheese did you use? Did you use chicken eggs or duck eggs? If you still have eggs from the same carton, can you weigh one and let me know how much it weighed? As for differences in cooking the only thing I can think of is that overcooked eggs will take on a sulfur smell (like hardboiled eggs), since this cheesecake should be almost raw in the center, this shouldn't be a problem, but how firm was the center in yours?
Cyn says
Hi! What’s the size of the parchment paper you used?
Marc Matsumoto says
Hi Cyn, I use a roll that's 30cm wide and cut it square so it's approximately 30cm x 30cm.
Rinie says
Hi, im a little confuse. Do you turn on the fan mode for your convection oven while cooking this cake?
Marc Matsumoto says
Yes, if your oven has a switch to turn on convection, turn it on.
Sadie says
Hi omg this looks delish! May I ask what I can substitute for heavy cream? <3
Marc Matsumoto says
Thanks Sadie, can I ask why you want to substitute it (i.e. less fat, not locally available, etc)? That will determine what will a good sub will be.
holly says
Hi, my cheesecake has seemed to curdle inside which is strange as it was perfect going into the oven -- what could've gone wrong?
Marc Matsumoto says
Hi Holly, I'm sorry to hear it didn't go well. Usually curdling means it was was overcooked. How long was it baked for, and at what temperature?
Jenny Koh says
Thank you for your easy recipe. The cheese cake is suoer delicious and light!
Marc Matsumoto says
You're welcome Jenny, I'm glad to hear you enjoyed it!
Liz says
Hi Mark,
My convection oven’s maximum temperature is only 400 deg (based on the oven thermometer, although the oven shows it’s 450 deg). I’m planning to use a 6x3 round pan. What can you advice as to the necessary adjustment(s) I have to make when baking this cheesecake?
Thanks a lot.
Liz
Marc Matsumoto says
Hi Liz, unfortunately the thermostats on many ovens are off by quite a bit. With a max temperature of 400 degrees, you will probably have to choose whether you want to the deep brown top or a custardy center. Personally I would opt for a lighter color top and soft center, but if you really want the dark top you can bake it for longer to the color at the expense of a firm cheesecake.
Liz says
Thanks, Marc. I prefer the custardy center as well. I will try this recipe and will keep you posted.
Liz says
Hello, I want to use an 8 inch pan and double the recipe. Any advice on the temp and duration of baking the cake for the 8 inch?
Marc Matsumoto says
Hi Liz, I don't have an 8-inch pan and haven't tried it. With double the batter you're going to have more mass to heat, so it will take longer to cook. The top will still brown at the same rate however, which is why I recommend baking it for longer at a lower temperature. Hope that helps!
Christina says
Hi Marc, I tried your recipe using a 7" pan and it turned out great. Absolutely delicious! Thank you so much!
So I would like to make it again using a 9" springform pan. I know I should double the recipe. What I am unsure of is the temperature (I am using a convection oven) and the baking time. Can you please help? Thanks.
Marc Matsumoto says
Hi Christina, I'm glad to hear you enjoyed this. With double the batter in a 9", you're going to have more volume which will take longer to heat through. The speed at which it browns won't change a ton though, so you will likely need to lower the temperature and cook it for a little longer. I don't own a 9" pan, though so I haven't been able to experiment to figure out how much.
Christina says
Thanks for the reply.
Joy says
Hi, can I just place the whole tray in the fridge if don't have ziplog bag?
Marc Matsumoto says
Yes, the main point is to cover the top with wrap or a lid so the cake doesn't get dried out.
Revina says
Hello! Is 7inch pan ok?
Marc Matsumoto says
Hi Revina, please read the section above entitled "What size cake pan should I use for Basque Cheesecake?".
Anin says
Just took my cake out of the oven and it looks great. After 22 mins the top was not "burnt" so I had to keep in longer. Do I have to let cool over night or can it be eaten sooner?
Marc Matsumoto says
Hi Anin, if you haven't overcooked the cake it should still be runny in the center. This is why it's important to chill it first. If the cake is fully set and you can slice it while it's still warm, you've overcooked it.
Ipek Mentesh says
Thank you so so much for this recipe, it came out amazing🤩🙏🏻
If I want to double the amount, what size pan should I use for it to be a high cheesecake? Also, how many minutes to bake? (Considering I do the same temperature as it is in the recipe)
Marc Matsumoto says
Hi Ipek, volume-wise check out the section above titled "What size cake pan should I use for Basque Cheesecake?". You want to use a pan that fits double 70 cubic inches. I would not recommend making the cake taller as it will dramatically impact the amount of time it takes to get the cake to set to the point it won't run all over the place when you cut it. As for time/temp, you'll need experiment on your oven to figure out what works, but since it sounds like doing it at 230C for 22 minutes worked in your oven, you may want to reduce the temperature by about 10 degrees and cook it for a little longer (the extra volume will take a little longer to cook, and you don't want to the top to over brown).
Seong says
So simple and soooo delish! Thanks Marc!
Marc Matsumoto says
Glad to hear you enjoyed it Seong!
Jessica says
Hi Marc - this is a super easy and delicious recipe. I followed your directions and doubled it for a 7"x3" pan and it worked nicely! Everyone loved it but I was wondering if I might be able to reduce the sugar in the recipe without affecting the caramelization on top? If so, by how much can I reduce it? Thank you!
Marc Matsumoto says
Hi Jessica, the caramelization is both from the sugar and dairy in it, so you should be able to reduce the sugar a fair amount before it becomes a problem. You can try reducing the sugar a few tablespoons at a time until you get to place you're happy with the sweetness.
Jessica says
Thank you! I'll give that a try!
Ammerline says
Hi Marc,
Thanks for the recipe and Happy New Year to you!
I was looking at various recipe and realise the cheese amount you indicate is almost half of what other recipes indicated.
May I ask if the 226grams to be accurate?
Hoping not to fail in my attempt lol.
Marc Matsumoto says
Hi Ammerline, this makes enough batter for a 6-inch pan. If you use a different size pan you will need to increase the amount of all the ingredients (including the cream cheese).
Tone says
Great recipe. I really appreciate your detailed explanation of volumes and why. / I changed vanilla extract to lemon zest of one lemon.
Thank you!
Marc Matsumoto says
You're welcome! I'm glad to hear you enjoyed it!
Christina says
Loved your recipe and has made it several times. It is now my mother's favourite cheesecake. I would like to know what adjustment I should make for a Matcha flavoured burnt Basque cheesecake based on this recipe. Thank you.
Marc Matsumoto says
Hi Christina, I'm so glad to hear you and your mother have been enjoying this. I think you should be able to sub matcha in for the flour in this recipe, but I haven't tried it so I can't guarantee it will work. Making a matcha version of this is on my list of things to do, so if you give me a month or so I should have a tested recipe up for it.
Christina says
Thanks Marc. I will gladly wait for your recipe.
dada says
Hi i have been chilling the cake for 5 hours now, is it okay to dig in already or do i really have to wait overnight? Thank you!
Marc Matsumoto says
Hi Dada, check to see how soft it is in the center. If it seems like it is still runny in the center you'll want to chill it more. Otherwise you should be good to go.
dada says
Thanks marc for replying, ddnt expect to get a response so soon!! Thanku and Merry Christmas ❤️❤️
Jamie says
Hii
I notice some Burnt Cheesecake recipes use sour cream.What is the function of the sour cream in the cake?
Thanks!
Marc Matsumoto says
Hi Jamie, the original from La Viña does not include sour cream. My guess is that someone tried to make it more like American Cheesecake (which is often topped with sour cream. I'd imagine it adds more tartness the cheesecake than just using cream cheese. Not necessarily a bad thing, but just a matter of preference😀
Aud says
Hi! Your recipe looks really easy and I hope to make a chocolate version of it with cocoa powder - how much should I add or can I substitute the cake flour for cocoa powder instead? Thank you
Marc Matsumoto says
Thanks Aud, I actually have this on my list of things to do (make a chocolate or matcha version of this). I haven't gotten around to it, but you can probably sub the cocoa in for the flour 1:1, and if it's not looking chocolaty enough add a bit more. Good luck!
Kate says
I've had the most success doubling the recipe and baking for 58 minutes at 230C (fan-forced). The recipe as is, wouldn't allow the right combo of burnt top and jiggly middle. My oven just can't seem to brown things up in a hurry. Upside is that no one complains about too much cake and it's easily demolished. Everyone who tries it, wants the recipe. It's a winner. Thanks so much for sharing 😊
Marc Matsumoto says
Hi Kate, I'm glad to hear you were able to find a combo that works for your oven!
Joy says
The top of my cheesecake won't burn why?..set the gas oven on 220 C for 35 mins..middle rack..on a 4 inch round...
Marc Matsumoto says
Hi Joy, a couple of things. 1) 220 degrees is too low. 2) many ovens aren't very accurate, so if your oven runs cool, you will need to set it higher. You should see some browning on top after 5-10 minutes, if you don't keep raising the temperature until you do. 3) are you using two 4-inch pans or one deep 4-inch pan?
Yasmine says
Hi Can i use Vanilla bean pods instead of vanilla extract?
Marc Matsumoto says
Yes, absolutely! Just split the pod in half and scrape out the beans into the blender.
Victoria says
Hi,
I just tried your recipe (haven’t tasted the cake yet though 😁 ) the cake struggled to rise during baking though. I increased the temperature halfway through, then it did start rising. But any idea what O could tweak so I get the rise? Cheers!
Marc Matsumoto says
Hi Victoria, cakes rise as trapped air bubbles heat up and expand, creating larger air pockets that give a normal cake a fluffy texture. Basque cheese cake is supposed to be very dense (like custard or pudding) and is not supposed to rise. You will get some lift around the edges inevitably as the oven will cook the cake from the outside in, but the idea is to pull it out of the oven before the batter fully sets, so the bubbles of steam collapse and the cake falls back down. The fact that your cake didn't rise is probably a good sign. It either means you didn't incorporate much air when you blended it, and that you didn't overbake it. I hope you enjoy it!
Eva says
Thanks for this amazing recipe
Marc Matsumoto says
You're welcome Eva!
Jess says
If I use 4inch the recipe still the same as 6inch? And the time temperature same also?
Marc Matsumoto says
Hi Jess, if you use a 4-inch pan you're going to need one that's 6-inches tall in order to keep it from overflowing. I'd recommend using two seperate 4x3-inch pans if you're going to go that route. You'll also most likely want to crank the heat up higher as the smaller cakes are going to cook through at a faster rate, so you will need to use a higher temperature in order to get the custardy center with a burnt top.
Jess says
Recipe still the same as 6ibch?
Marc Matsumoto says
In terms of ingredients, and process, yes, but as I said in may last comment you'll need to adjust time and temperature.
Gudrun says
Hello Marc, I have made this recipe a couple times very successfully, thank you for the complete instructions! Our CSA sent us some yuzu fruit and I wonder if I could infuse the cream with yuzu zest and then add in some juice. Have you tried playing with the flavors and do you have any wisdom to share? Thank you!
Marc Matsumoto says
Hi Gudrun, what a great idea! I can think of a few ways of doing this. The simplest will be to use a microplane to zest the zest into the blender when you mix the batter. This should give you some good flavor quickly. Just be careful not to zest the white pith in as it is extremely bitter (more so than lemons). The second option is to infuse the cream with zest on the stove and then strain the zest out and chill the cream. This will probably result in a smoother texture, but it will require a lot more time and effort and the yuzu flavor might not be quite as intense. As for the juice, you could add a bit, but don't go overboard or your the cheesecake might not set properly (too much liquid). If you have a bunch of yuzu, here's another recipe using yuzu you could try: https://norecipes.com/yuzu-posset-recipe/
Sheeta says
If i want to use 250gm cheese, how?
Thks/Sheeta
Marc Matsumoto says
Hi Sheeta, you can just increase the amount of cheese, the extra cheese will make it a little firmer, but it shouldn't be too noticeable.
uknown says
hi i am going to make this today but how big should the pan be if I am making 13 servings?
Marc Matsumoto says
If this is your first time making it, I recommend using the 6-inch pan and just making several (each one should feed 5-8 people depending on how large you cut the slices as it is very rich) as there are a lot of variables to take into consideration when using a bigger pan.
Elle says
Hello, what does it mean if the cheesecake taste a little sour? I baked it for almost 1hr and 30 mins because I cook 4 cheesecakes in a 6x2 pan in one batch.
My first goal was to cook it within 1 hr in 200 Celsius but it wasnt browning on top so I cook it more for about 25 mins to brown the top but along the way I see some some small cracks on the edge.
I'm using a gas oven.
Somehow I feel like I overbaked it.
Thank you for your response
Marc Matsumoto says
Hi Elle, cream cheese is naturally a little sour. Adding extra cheesecakes to the oven should not effect the time or temperature they need to cook at, so I don't understand why you lowered the temperature and cooked it for so long. Please read the post, which explains why you need to to cook it at a high temperature for a short amount of time.
Elle says
Hello, I'm still learning on how to use our oven and was so anxious that the result would be different that I baked at a lower temperature.
But by the next time I do this, I will follow the required temperature.
Thank you for your response!
Marc Matsumoto says
As long as the airflow of your oven isn't obstructed, and the heat is up high enough these should take about 20-25 minutes to turn very dark on top. If you're not getting sufficient browning after 10-15 minutes in the oven you'll want to increase the temperature. If you notice the cakes browning unevenly you can move them around part of the way through. Remember, the cheesecakes should still be a little runny in the center (they will set when you let them cool). Good luck!
Ayra says
Hello. If i change the measurement of the philadelphia cream cheese to 250g is it ok. Will it affect the baking process in the oven? For eg time of baking and also the temperature?
Marc Matsumoto says
Hi Ayra, that's a small enough quantity that it should not make a significant difference, however it may make the texture a little thicker/firmer that the measurement I provided.
Humayera says
Hello! I'm wondering if I can use homemade cream cheese for this recipe because cream cheese is usually not available always at my place.
Marc Matsumoto says
Hi Humayera, I've never tried making cream cheese at home, but assuming it's similar in texture to the store-bought variety, I think it should work. I'd love to hear how it turns out if you give it a try!
Mommyjergen says
Can i use this same burnt cheese cake recipe as filling for my puff tarts?!
Marc Matsumoto says
Hi Mommyjergen, I've never tried it, but I don't see why it wouldn't work. Let us know if you give it a try!
Joyeux says
I just tried this recipe and it was amazing. I did a few changes to some ingredients since these are already in my cupboard- I used all purpose flour, all purpose cream and brown sugar (well a bit light brown) since I rarely use white sugar. Same measurements for everything and it turned out perfectly, I was so happy. Even the brown sugar did not affect the color. I remembered when you said that it has to still be very jiggly upon taking it out in the oven and I was relieved mine was too jiggly. I’m bookmarking this recipe. Thank you!!!!
Marc Matsumoto says
Looks perfect! Thanks for taking the time to stop by to share your substitutions. I've been making this lately with raw sugar (we rarely use white sugar in our household as well), and I like the caramel flavor it adds.