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With a smooth custardy center and caramelized top, this ridiculously simple Burnt Basque Cheesecake recipe comes together from a handful of ingredients in a matter of minutes.

Burnt Basque Cheesecake

With a caramelized top that borders on burnt and a jiggly custardy center, Basque Cheesecake is a mind-blowingly delicious combination of textures and tastes that comes together from a handful of ingredients with almost no effort.
Course Dessert
Cuisine Best, Spanish
Keyword cake, cheesecake, party food, sweets
Level Beginner
Main Ingredient Cheese
Diet Vegetarian
Prep Time 5 minutes
Cook Time 22 minutes
Total Time 27 minutes
Servings 6 servings
Calories 361kcal


  • 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


  • Preheat the oven to the 450 degrees F* (230 C). See the section above in the headnotes about how long to bake it.
  • 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.
    6-inch cake pan lined with parchment paper for making Basque Cheesecake.
  • Add all of the ingredients 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.
    Ingredients for Basque Cheesecake being mixed in a blender.
  • 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.
    Removing bubbles from the cheesecake batter by dropping the pan on a flat surface.
  • Bake the cheesecake until the top is just shy of turning black. This takes 22 minutes in my oven. The cake should still be very jiggly in the center when you remove it from the oven.
    Basque Cheesecake in the oven.
  • Let the burnt cheesecake cool on a cooling rack and then place it in a sealable bag and refrigerate overnight.
    Burnt Basque Cheesecake cooling on a rack.
  • 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.
    To cut clean slices from Basque Cheesecake, heat your knife with boiling water between each cut.


Calories: 361kcal | Carbohydrates: 21g | Protein: 5g | Fat: 29g | Saturated Fat: 17g | Cholesterol: 150mg | Sodium: 157mg | Potassium: 102mg | Fiber: 1g | Sugar: 18g | Vitamin A: 1168IU | Vitamin C: 1mg | Calcium: 71mg | Iron: 1mg