In this recipe, we are going to burn a cheesecake. It’s easily the most fun and easy cheesecake recipe I have ever attempted! No fuss, no frills. You mix all of the ingredients into one bowl, and bake the mixture until it is burned. Anyone can make this flawlessly!
You sort of have to throw your cheesecake playbook out for this one. We are baking it without a crust at high temperatures, burning it, and making it crack on purpose. All of this adds up to a gorgeous, perfectly imperfect dessert. It is delicate yet rich, with a fluffiness that you do not usually associate with cheesecakes. The texture is velvety smooth inside with a nice crust on the outside. It has a tenderly firm consistency once set. Overall, the recipe is a total winner for all dessert lovers!
This Burnt Basque Cheesecake, adapted from Bon Appetit, is a one-bowl recipe, which only requires 5 simple ingredients; cream cheese, sugar, eggs, cream, and flour. For a little extra kick, you can add vanilla or zest of your choice. It’s simple, quick, and just scrumptious!
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Why Burn It?
Something you usually avoid in the kitchen is our greatest asset here. Burning the mixture. What this does is firstly, allow you to make a crustless cheesecake.
A part of what makes this recipe so easy is that it does not need a crust. When the mixture is burned, cooled, and set, you get a sturdy outside which compensates for what a crust would ordinarily bring you.
Furthermore, the burning caramelizes the sugar and milk solids, leaving us with a sharp bittersweet flavor. The balances perfectly with the creamy sweet interior.
Another plus of burning is that it leaves you with a very striking appearance. The deep brown exterior is in sharp contrast to a white interior. The rustic edges and crinkles bring a rustic charm to the dessert.
In conclusion - burn away! It will yield excellent results.
Origins of the Burnt Basque Cheesecake
This wondrous, rule-breaking dessert comes from La Viña in Spain. La Viña is a restaurant in San Sebastián that has been running for 60+ years. It is an institution in the Basque region and an inspiration to chefs and bakers all over the world.
Most home versions, including my own, differ from the original. The burnt cheesecake from La Vina has more of a custard, pudding texture inside where it oozes. This one and many other adaptations you will see are more set and solid, closer to the cheesecakes we are familiar with.
How to Make Burnt Basque Cheesecake
With this recipe, you will be embracing rough edges, cracks, and of course - burning it!
Preheat your oven to 200 Celsius/ 400 Fahrenheit.
Start with lining your pan. This is a crucial part of the recipe, otherwise, your cheesecake will not hold its form. Line a sheet of parchment paper over it, well pressed into the sides.
Important note -
Do not cut out paper for the bottom and sides separately - the mixture will seep through the fine lines between. Instead, cut out large sheets of parchment and line it twice. Let the parchment paper come about 2 inches out of the pan since the cheesecake will rise quite a bit.
I used an 8-inch springform pan, but you can even use a 6-inch one. The cheesecake will just be a little thicker!
Make the Basque cheesecake batter
Blend your cream cheese and sugar with a mixer on low speed. Do this for 2-3 minutes till the sugar is completely dissolved and you have a smooth consistency.
Then, beat the eggs one at a time. Do not add them all together - stick to incorporating one egg at a time. Eggs are a crucial part of this recipe. They give the cheesecake that gorgeous lift and make it nicely fluffy.
Then add the rest of your ingredients - cream, flour, and vanilla extract.
The final mixture will be nice and smooth. It will be a little runny, which is the consistency we want. That is it - the cheesecake mixture is ready to go into the pan!
Pour it in and then bake the cheesecake for 50 - 60 minutes. Check in at the 50-minute mark to check if it’s ready.
How will you know if the Basque-style cheesecake is done?
Well, it should have risen high and have a deep brown top. When you gently shake the cheesecake in its pan, there should be a little jiggle in the center. If you want, you can even give it an extra few minutes to brown more.
When this comes out of the oven, the basque burnt cheesecake will be puffed up. As it cools, it will fall - don’t be alarmed! Do not take it out of the pan till it is cooled. During this time, it will be collapsing and compressing. You can eat it after a few hours at room temp after it has set or give it some fridge time!
As with all cheesecakes, I recommend making this a day in advance. This will give you ample time to let it set. I let mine sit overnight in the fridge and then served it at room temperature.
Variations of the Burnt Basque Cheesecake
You can easily swap out the cream cheese in this recipe for ricotta. The original does not have vanilla, but I added some in mine to bring out more flavor. You can do the same with other essences or even orange/lemon zest!
Another excellent touch for a little extra warmth would be a pinch of cinnamon.
To make a chocolate version, add 1 tablespoon of cocoa powder along with the flour.
Serving the Burnt Basque Cheesecake
After it has set and cooled, you can take the cheesecake out of the pan and peel off the parchment.
The edges and cracked top will not be neat - but that's part of the charm of this recipe! It’s a knockout on its own and does not need an accompaniment. However, a sprinkling of icing sugar can never be a bad bet.
I’ve even seen a wonderful version of this that bakes blueberries on the top.
This truly is a fool-proof recipe, that requires minimum effort to make, and yet presents itself as a gorgeous, gourmet dessert, that tastes incredible!
More cheesecake recipes
- Saffron cardamom cheesecake
- Oreo Cheesecake
- Pumpkin Basque cheesecake
- Orange Basque cheesecake
- Biscoff cheesecake
Half the joy of cooking is sharing it with others. That’s why I’m always eager to hear from you. So go right ahead & drop a comment or reach out on Instagram, Pinterest, YouTube, or Facebook. I hope you love this burnt Basque cheesecake as much as we do!
📖 Recipe
Burnt Basque Cheesecake
Equipment
- 8" Loose bottom pan
Ingredients
- 2 cup Cream cheese
- 3/4 cup Sugar
- 3 Eggs
- 1/3 cup Cream
- 1/4 cup All purpose flour
- 2 tsp Vanilla extract
Instructions
- Preheat your oven to 200C.
- Line your baking pan with parchment paper. Make sure the paper comes at least 2" above the sides of the pan.
- In a large bowl, beat together the cream cheese and sugar, until the cream cheese is creamy and sugar is dissolved.
- Add the eggs, one at a time. Make sure each egg is incorporated well before adding the next one.
- Whisk in the cream, all purpose flour and vanilla extract, until smooth.
- This is a thin batter.
- Pour into the prepared pan and bake for 50-55 minutes, until the cake is browned on top, but still jiggly in the center.
- Let the cake cool in the pan for 30-40 minutes, then transfer to the refrigerator for it to set completely, for about 8-10 hours.
- Gently remove the cake from the pan and peel the parchment paper away from the cake. Serve cold or at room temperature. Enjoy!
Notes
Nutrition
AMIT says
Great Cheesecake Recipe! Thanks for sharing this recipe with us.
Natasha Minocha says
Thank you very much, Amit! So happy. you like this.:)
Andrew Paul says
Cakes are the best gift which contribute happiness in any special occasion of life, my wife has very fond of cakes, so on my upcoming anniversary i plan to make cake for her, After reading your blog i prepare this anniversary cake for loving wife. and guess what this cake make my anniversary more memorable.
akshay malhotra says
Thank you for this informative recipe dear , i prepare this cake on my mom birthday party by own and everyone in the party like that alot.
Karishma says
This was such a convenient and easy recipe to follow. Added cinnamon to it. Tasted delicious and was eaten up in no time! Next time I'll add chai masala and see how that comes out. Thank you for the lovely recipe.
Natasha Minocha says
Thanks so much for your wonderful feedback, Karishma. Really appreciate you. Cinnamon and chai masala sound like amazing add-ins in this cake!xoxo
Maggi John says
Hi
If I use half the qty of ingredients mentioned above, what would be the approx baking time?
Natasha Minocha says
Hi Maggi, I think your bake time would be reduced by half. I haven't made a smaller version of this cheesecake, so this is my best guess. 🙂
Jasmine says
Thanks for this fantastic recipi. If i want to add in blueberries when do i add them? B4 baking or after baking? Tks
Natasha Minocha says
Thank you so much, Jasmine! I haven't made these with blueberries, but did see a version with blueberries getting baked on top of the cake. I have given the link for the same on my post. 🙂
BARBARA DRAKE says
Sounds great,I think I might try it out this weekend. I do bake a lot and love love cheese cake.
Barbara
Natasha Minocha says
How wonderful! Hope you enjoy it as much as we did! Happy baking! 🙂
Ronak Mehta says
The cake looks perfect and fabulous to bake for a special day. Yes, it's definitely the best Cheese Cakes. Lovely!!
Natasha Minocha says
Thanks so much, Ronak! 🙂
Susan Lasky says
Loved it!! So easy to make and the flavor was so intriguing! Tasted like cheese cake but had a suttle hint like custard pie and flan too!! The taste buds did the happy dance!! Thank you! ????
Natasha Minocha says
Yayyyy! Thanks so much, Susan!Thrilled that you loved it! 🙂
Priya says
Hi Natasha, planning to try this out soon. Can the all purpose be substituted for ragi flour?
Natasha Minocha says
Hi Priya, I haven't made this cheesecake glutenfree. I think ragi can work, but there may be a change in the texture. Please do let me know how it turns out for you, I'm really keen to know. 🙂
Amrita says
Can’t wait to try this, the cheesecake looks divine! Can I use cream cheese spread for this recipe? Thank you Tasha????
Natasha Minocha says
Thanks so much, Amrita! Please use only cream cheese as cheese spreads have completely different consistency 🙂
Ruth Whitley says
This sounds amazing. I will make this using gluten free flour. Thank you!
Natasha Minocha says
Thank you, Ruth! Look forward to your glutenfree version. Happy baking! xx
Rupali says
Substitute of egg
Natasha Minocha says
Hi Rupali, I'm really not sure what would work in place of eggs in this recipe. Sorry for not being able to help you here.
Vv says
Can you please mention the name of the brands used in this recipe? It will be easier to make this cake if I knew the exact products that you have used .
Natasha Minocha says
I use either Britannia or Mooz cream cheese and either Amul or Mother Dairy cream.Hope this helps. 🙂
dedeepya reddy says
Thank u for this simple yet amazing recipe. Will be trying it out soon and will tag u on insta ????
Natasha Minocha says
SO happy you like it. Thank you for following along! 🙂