Chef notes
Basque cheesecake, also known as "Burnt Basque Cheesecake," originates from the Basque region of Spain. It’s a crustless cheesecake with a distinctively and intentionally burnt top, which gives it a rich caramelized flavor. Unlike traditional cheesecakes, which are smooth, dense and require careful baking to avoid cracking, Basque cheesecake is intentionally imperfect. Its dark, nearly scorched surface contrasts with the creamy, custard-like interior, creating a unique texture and flavor combination.
One key difference between Basque cheesecake and regular cheesecake is its simplicity. Traditional cheesecakes often require a graham cracker or biscuit crust, careful layering and baking in a water bath to prevent cracks. These steps can be fussy and time-consuming. Basque cheesecake, by contrast, skips the crust and the water bath entirely. It's baked at a high temperature, which allows the outside to darken and develop its signature burnt top while the inside remains soft and gooey. The best part is this recipe is forgiving to the baker as the dark, cracked surface is part of its rustic charm. This simplicity makes Basque cheesecake an easier option to make at home.
Because of this cheesecake’s distinct caramelized flavor, it pairs well with a sweeter salted caramel or a lighter option of fresh chopped fruits and whipped cream.
Swap Option: Swap the granulated sugar for all light brown sugar for a deeper flavor to lean into the caramelized notes in the cheesecake.
Technique Tip: It’s imperative that you sift the flour into the cheesecake batter to prevent clumpiness in the batter.
Ingredients
- cooking spray, for greasing
- 3 (8 ounce) blocks cream cheese, room temperaure
- 3/4 cup granulated sugar
- 1/2 cup light brown sugar
- 4 large eggs
- 1 large egg yolk
- 1½ cups heavy cream
- 1/2 teaspoon kosher salt
- 1 tablespoon vanilla extract
- 1/3 cup all-purpose flour, sifted
- salted caramel, for serving (optional)
- fresh berries, for serving (optional)
Preparation
1.Preheat the oven to 400 F and generously grease a 9-inch springform pan with room temperature butter or cooking spray. Line the bottom of the pan with parchment paper.
2.In the bowl of a stand mixer fitted with paddle attachment, beat the cream cheese and sugars on medium speed until completely smooth, about 3 minutes. Scrape down the sides and bottom of the bowl and mix again for 30 seconds.
3.With the mixer still running, add the eggs and egg yolk, one at a time. Scrape down the sides and bottom of the bowl, then reduce the mixer speed to low. In a steady stream, slowly add the heavy cream, salt and vanilla extract. Scrape down the sides and bottom of the bowl.
4.Add the sifted flour and mix on medium speed until very smooth and silky, about 20 seconds.
5.Pour batter into the prepared pan and bake for 45 to 55 minutes, or until deeply golden brown on top and still very jiggly in the center.
6.Remove from the oven and allow to cool slightly, about 5 minutes, before unmolding. The cake will collapse as it cools. Allow to cool completely and serve with salted caramel or berries.
7.Store in the refrigerator uncovered for up to 3 days and serve chilled or at room temperature.
