Basque Cheesecake (Burnt Cheesecake)

Basque cheesecake with bite taken out on a fork closeup

Basque Cheesecake (Burnt Cheesecake)

Basque cheesecake, (also known as burnt cheesecake), originated in Spain and has become an internet sensation with its blackened top and outrageously creamy interior. Believe it or not, it's also the easiest cheesecake recipe on my blog with only 5 minutes of prep and no water bath! Recipe includes a how-to video!

Course Dessert

Cuisine Spanish

Diet Gluten Free

Prep Time 10

Cook Time 35

Cooling Time 5

Total Time 5 45

Servings slices

Calories 575kcal

Author Sam Merritt

Equipment

Ingredients

32 oz (907 g) full-fat Philadelphia cream cheese cold
2 cups (400 g) granulated sugar
1 cup (236 ml) heavy cream cold
4 large eggs cold
2 teaspoon vanilla extract
¾ teaspoon salt

Instructions

Arrange rack to middle of the oven (see note 2) and preheat oven to 325F (165C)
Line a 9” (23cm) springform pan all the way up the sides with parchment paper. The parchment should be extending at least an inch above the sides of the pan, I usually use two perpendicular pieces of parchment to achieve this.
Combine ALL ingredients in a blender and blend until completely smooth. You may need to stop and scrape the sides, you want to make sure there are no lumps of cream cheese that have settled on the sides or bottom.
32 oz (907 g) full-fat Philadelphia cream cheese, 2 cups (400 g) granulated sugar, 1 cup (236 ml) heavy cream, 4 large eggs, 2 teaspoon vanilla extract, ¾ teaspoon salt
Pour batter evenly into prepared baking pan. Repeatedly and firmly tap the pan against your countertop to help remove air bubbles.
Transfer to 325F (165C) preheated oven and bake for 35 minutes. Once time has elapsed, do not open the oven but increase oven temperature to 500F (260C) (see note 3 if your oven does not go this high) and bake for approximately 5-10 minutes until the top of the cheesecake is deeply and thoroughly browned (watch the cheesecake through the glass with the oven light on, exactly how long this will take will vary depending on your individual oven but you don’t want the cheesecake to be completely charred).
Remove from oven, it should still be extremely jiggly. Allow to cool to room temperature then transfer to refrigerator to chill overnight or for at least 5 hours before removing the ring from the springform pan, peeling back the parchment, slicing and enjoying.
The San Sebastian Basque cheesecake is often served at room temperature. You may let the slices come to room temperature before serving, but personally I think this cheesecake is best cold.

Video

Notes

1) If You Don't Have A Blender

If you don’t have a blender, this recipe can be made with an electric mixer instead. You will want to use softened cream cheese. Stir together cream cheese and sugar until smooth. Scrape the bottom of the bowl repeatedly and each time you add an ingredient. Slowly beat in heavy cream, vanilla, and salt, slowly increasing speed to high and beating for 15 seconds. Whisk eggs together in a bowl and with mixer on low speed gradually pour eggs into mixture. Increase mixer speed to high and beat until batter is smooth and completely combined. Bake as instructed.

2) Oven

This recipe was tested and developed with a conventional US oven. I have not tested in a fan/convection oven.

3) Oven temperature

If your oven does not go to 500F (260C) simply turn it to the highest temperature it allows. You may need a bit more than 10 minutes in the oven.

Storing

You can leave the cheesecake in the springform pan you baked it in. Just cover it with plastic wrap to help keep it from absorbing any odors in the fridge. I leave mine in the springform pan until I am ready to reserve, remove the ring to slice and serve, and then replace the ring and re-cover to store any leftovers.

Nutrition